Archive for February, 2014

Chipotle Mushroom Tacos

Chez Us adds a bit of summer spice to the winter blues with this recipe for Chipotle Mushroom Tacos, just in time  for Taco Tuesday. 

Chipotle Mushroom Tacos by Chez Us

I am always thinking forward about how to incorporate more vegetables into our everyday meals with less emphasis on using meat.  One ingredient that I turn to time and time again is the mushroom as I like to think of it as the “other” meat when working with a recipe.  Besides being hearty, mushrooms are fat-free, cholesterol free and are a rich source of vitamin B.  What more could you ask for?

For this recipe, I replaced the meat by using finely chopped crimini mushrooms, which was seasoned with smoky chipotle peppers and adobo sauce.  Add some texture, I added slices of portobella and crimini mushrooms along with thinly sliced yellow onion.  The earthiness of the mushrooms mingles really well with the smoky chipotle.  The mushroom mixture is so flavorful, that the only extra ingredients this taco recipe needs are a little cilantro and feta.  The cilantro is cooling, and the feta is slightly tangy, which is outrageous with chipotle!

Recipe:  Chipotle Mushroom Tacos

Serves 4

Ingredients:

  • 1 medium yellow onion, thinly sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 10 medium crimini mushrooms
  • 1 large portobella mushroom
  • 2 large canned chipotle peppers in adobo sauce, finely minced
  • 1 tablespoon adobo sauce from the peppers
  • 1 teaspoon salt
  • corn tortillas
  • cilantro
  • feta cheese
  • salsa

Directions:

  1. Pour the olive oil into a large frying pan and heat over medium heat.
  2. Add the onion, stir and lower the heat.  Continue cooking the onion until soft, about 10 minutes.
  3. Meanwhile, cut half of the crimini and portobella mushrooms into slices.
  4. Using a food processor, chop the remaining crimini mushrooms and set aside.
  5. Add the garlic, chipotle peppers and adobo sauce to the onion mixture.  Stir and cook for 2 minutes.
  6. Add the mushroom slices, stir and continue cooking over low heat for 10 minutes.
  7. Add the chopped mushrooms, stir and cook for another 4 minutes.  Season to taste with salt.
  8. To serve, place some of the mushroom mixture onto a tortilla, and top with some cilantro and feta.  You can also add some salsa for a little more flavor and texture.

4 Reasons to Love Mushrooms This Month

Whether effortlessly blended in a traditional meal, or elegantly topping a savory burger, mushrooms provide the perfect finishing touch. In addition to being a tasty addition to virtually any meal, there are many reasons to be mad about mushrooms. Since February is the month to celebrate love, we’re sharing the top four out of countless reasons why mushrooms are the most lovable addition to your cooking plans!

Mushrooms are Gluten Free

Like all fruits and veggies, mushrooms are naturally gluten free making them a perfect base for modifying culinary favorites which traditionally contain gluten. Swap your wheat flour pizza crust with a portabella cap, like in this Roasted Portabella Pizza. Even hamburger buns can be recreated using mushrooms! Check out these Portabella and Halloumi “Burgers” for a fresh take on an American favorite.

Mushrooms are easily blended

The ease with which finely chopped mushrooms blend with any lean ground meat make them a delicious and healthy addition to meals your family already loves. Whether they’re blended into kid-friendly Sloppy Joes, or mixed into Mushroom, Potato and Chorizo Tacos, mushrooms provide increased nutritional benefits in a cost-effective (and tasty!) way.

Vegan

Mushrooms’ high nutritional value make them a perfect addition to anyone following a Vegan diet. The versatility of mushrooms make them a perfect partner for vegan appetizers, such as Grilled Rosemary Mushroom Skewers or a great alternative to meat in Marinated Grilled Mushrooms.

Meatless

Whether you’re full-time vegetarian, or simply a fan of Meatless Mondays, mushrooms’ hearty texture make them a perfect go-to for anyone looking for an alternative to meat in the dishes they’re whipping up. It’s easy to replace meat in a tasty breakfast such as mushroom Portabella Omelet topped with Portabella “Bacon” or atop a tangy Grilled Portabella Caesar Salad.

For more inspiration on how to incorporate tasty, nutrient rich mushrooms into your diet, check out our Mushroom Monday Pinterest board!

Winter Salad Stuffed Portabella Mushrooms

Jennifer Farley from Savory Simple turns her favorite winter salad into a gourmet meal with a hearty portabella as the base. 

Winter Salad Stuffed Portabella Mushrooms by Savory Simple

Winter is a time of year when our bodies crave comfort, warmth and fullness to balance the cold weather outside. At the same time, the New Year often means taking care of ourselves after the onslaught of heavy holiday meals. Personally, I like to eat a lot of salads during January and February but I know my husband doesn’t consider them to be very substantial. I have a little trick up sleeve that I use to make my favorite salads more filling – portabella mushrooms!

I love marinating and roasting portabella mushrooms and then stuffing them with assorted salads. It makes the dish more visually intriguing, while adding extra nutrition and bulk to the meal. Even better, it takes no time at all! I usually toss the mushrooms with a marinade in the morning or before going to bed and then I roast them while putting the rest of the salad ingredients together.

This winter salad uses one of my favorite whole grains, farro. I love farro because it’s high protein and has a nutty flavor, but brown rice or any other whole grain may be substituted in its place.

Winter Salad Stuffed Portabella Mushrooms

Yields: 4 servings

Ingredients:

  • 4 medium portabella mushrooms
  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2 cloves garlic, smashed
  • 1 cup butternut squash, diced small
  • 1 cup farro, cooked
  • 1 tablespoon shallot, minced
  • 1/3 cup dried cranberries
  • 1/3 cup pine nuts, toasted
  • 1/3 cup arugula, coarsely chopped
  • 1/4 teaspoon sea salt
  • fresh ground black pepper to taste

Directions:

  1. Wipe the mushrooms clean with a damp paper towel. Twist off the stem and use a spoon to gently remove the black gills without breaking the mushroom.
  2. Whisk together the extra virgin olive oil and balsamic vinegar. Pour into a large sealable plastic bag and add the smashed garlic cloves and mushroom caps. Seal the bag and allow the marinade to cover the mushrooms. Refrigerate for at least 30 minutes or overnight, turning the bag periodically to redistribute the marinade.
  3. Preheat the oven to 350 degrees F. Toss the butternut squash in a small amount of olive oil and sprinkle with salt. Spread in a single layer on a baking sheet and cook until soft but not mushy, 15-20 minutes.
  4. Remove the mushrooms from the marinade (do not discard the liquid) and place them cap side down on a baking sheet. Roast for 15 minutes.
  5. While the mushrooms are roasting, combine the butternut squash, farro, shallot, dried cranberries, pine nuts, arugula, salt and pepper in a bowl with two tablespoons of the marinade.
  6. After the mushrooms have cooked for 15 minutes, remove them from the oven. Carefully pour off any liquid that has pooled in the mushrooms. Distribute the filling evenly between the mushroom caps (there might be leftover filling depending on the size of the mushrooms). Cook for another 5 minutes and then serve.