Archive for June, 2014

Food Network Celebrity Chef, Jehangir Mehta, Shares His Favorite Burger Recipe

Summer is the perfect time to fire up the barbecue and grill up some homemade burgers. Whether they are blended, topped or meatless, summer is the burgers time to shine. Council Representative Brittany Stager, recently sat down with Celebrity Chef, Jehangir Mehta, and asked him to share his favorite burger recipe just in time for summer.

It should be no surprise that the Mushroom Council loves Chef Jehangir Mehta. After watching his rise to fame on the hit Food Network Show, The Next Iron Chef, and his battle against Chef Masaharu Morimoto on Iron Chef America, Chef Jehangir Mehta has quickly become the chef to watch. Chef’s eclectic style of cooking is apparent when dining in his restaurants. Pulling inspiration for his menus from his travels, life experiences, and own flavor preferences, Chef Mehta creates and serves unique and unforgettable dishes. As the spokesperson for the National  Foundation for Celiac Awareness, Chef is also very conscious of dietary restrictions such as celiac disease, and menus several items that are gluten-free.

With copious amounts of mushrooms on his menus (at Me and You, Graffiti and Mehtaphor) and his passion for The Blend, it’s obvious Chef Mehta knows the benefits of mushrooms. From their flavor enhancing capabilities, to their ability to blend perfectly with any ground meat, fresh mushrooms are one of Chef’s kitchen staples.

I had the opportunity to travel with Chef Mehta to several colleges and universities this year, including UMass, Texas A&M and the University of Washington, and witness him demo over 1,000 of his famous Graffiti burgers. These burgers sure do draw a crowd. Ground angus beef is blended with finely chopped portabella, white button and king mushrooms, and mixed with some not so typical burger seasons such as ground turmeric, ground coriander, and lemongrass powder. The flavor rich patty is then grilled and served atop a fresh, buttery brioche bun. A side of golden enoki fries top off the dish, served with Chef’s famous mushroom ketchup.

Chef was kind enough to share his famous recipe with us, making it easy for us to enjoy this flavorful burger at home this summer.

Chef Jehangir Mehta’s Mushroom Blended “Graffiti” Burger
Makes 24 sliders, or 6–8 burgers depending on size

Ingredients
1 lb Angus ground beef
5 tbsp Portobello mushrooms (2.5 oz)
5 tbsp King Trumpet mushrooms (2.5 oz)
2 tbsp Button mushrooms (1 oz)
2 tbsp Onion, diced (1 oz)
1 tbsp Tomato, diced (.5 oz)
2 tsp Cilantro, chopped (15 leaves)
½ tsp Ginger, chopped
½ tsp Garlic, minced
1/2 of one Thai bird chile, chopped (about 11/2 tsp)

Spices (1/3 tsp each)
Tumeric, dry ground
Onion powder
Tomato powder*
Coriander, ground
Chile powder
Lemongrass powder*

Finely chop mushrooms or grind in food processor to roughly the same consistency of the ground beef. Blend all the ingredients together by hand and form whatever size burgers you choose. Set in the fridge for at least 4 hours before cooking. Salt lightly on both sides. Grill to desired doneness. Serve without bread or on a brioche bun.

Enoki Fries
1 (3.5 oz ) bag Enoki mushrooms, trimmed 2 “ from base

Batter Ingredients
1 cup Chickpea flour*
1/2 tsp Salt, or to taste
1/2 tsp Fresh ground black pepper
1/2 tsp Tumeric, dry ground
1 tsp Chili flakes
1 tsp Cumin seeds, crushed (use the back of a small pan on a hard surface)
1/2 cup Water

Mix all the batter ingredients very well, taste for salt. Dip the enoki in little clusters to coat them in the batter and deep fry at 365˚-375˚ till crisp. Serve immediately.
*can be found at natural food stores, Whole Foods, PCC Natural Markets or online.
Chef Jehangir Mehta is also taking part in “Broadway Bites” this summer at Greeley Square Park, located at the intersection of 33rd Street and Broadway in New York. The pop-up market brings together New York City’s most popular chefs, small culinary businesses and artisan producers, setting them up with outdoor kitchens in the heart of Midtown.

Chef Mehta will be offering a mushrooms-centric menu including Pork & Portabella Dumplings and the and mushroom blended Graffiti Burger, topped with pickled onions and shiitake mushrooms, and accompanied by garlic fries.

The event runs daily from June 3rd to August 1st, from 11 am to 9 pm. If you are in the area you should definitely give Chef’s Graffiti Burger a try!

Grilled Steak, Mushroom and Onion Kebabs

Paula of Bell’Alimento creates a juicy combination of flavors with these Grilled Steak, Mushroom and Onion Kebabs that are perfect for grilling season.

Steak and Mushroom Kebabs by Bell'Alimento

Grilling season is upon us. I for one couldn’t be happier. There’s something about the smell of ALL the things grilling away on a grill (or grill pan in this case – but feel free to use your grill). Kebabs are always a big hit whether you’re serving them up as an appetizer or the main course. After all, who doesn’t love food on sticks? The possibilities and pairings are only limited to your imagination.

These kebabs pack a flavorful punch by marinating the steak in a mixture of balsamic vinegar, olive oil, Dijon mustard and fresh rosemary. You can even make the marinade the night before (or the morning of) and then it ONLY takes about 15 minutes to pull the meal together.

Be sure to soak your skewers well before grilling. You want them waterlogged so they don’t go up in flames.

 

Grilled Steak Mushroom and Onion Kebabs

Yield: 12 Kebabs

Prep Time: 1 hour 15 minutes

Cook Time: 10 minutes

 

Ingredients:

6 tablespoons olive oil

6 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

kosher salt

pepper

1 tablespoon minced fresh rosemary

18 ounces steak – cut into 24 cubes

8 ounces baby bella mushrooms – halved

1 large Vidalia onion – sliced into 12 wedges

 

Directions:

  1. Whisk oil, vinegar, mustard and rosemary into a large bowl. Season with salt and pepper.
  2. Add steak to bowl, mix to coat. Cover with plastic wrap and transfer to refrigerator to marinate for a minimum of 1 hour.
  3. Soak 12 skewers in water.
  4. To assemble skewers: Add 1 piece of steak, 1 mushroom and onion wedge. Continue by adding the same. Continue until all 12 skewers are complete.
  5. Heat a non-stick grill pan over medium – high heat. Add skewers (careful not to crowd the pan, do this in batches). Cook for approximately 2-3 minutes and then flip skewers. Continue cooking for additional 2 minutes.
  6. Transfer to serving plate. Garnish with fresh rosemary if desired.

Blend Mushrooms Seamlessly Into Everyday Family Meals


Cooking with mushrooms puts the flavor, fun and substance into family meals by blending seamlessly with your favorite dishes while adding great nutritional value!

The Blend is an easy way to make some healthy makeovers to your favorite dishes, without compromising taste and satisfaction. For a closer look – and kitchen inspiration – check out this video with Mushroom Council president, Bart Minor, and Culinary Institute of America chef, Bill Briwa.

From creamy pasta sauces to family classics like meatloaf, mushrooms are a great addition to the plate, and there are countless health and flavor benefits that will help you include mushrooms in more meals. Whether you blend them with your favorite ground meats, slice them finely and serve them in a vegetable medley or sauté them whole to stand alone as a side dish, there is always room for mushrooms on the menu. Try some of the recipes below to jump-start healthier cooking this summer!

Mushroom Pasta Sauce – Mince mushrooms and blend with zesty oils and seasonings to add to your favorite pasta sauce – perfect for a personalized twist on pasta night!

Meatball Stuffed Mushrooms – Cooking meatballs inside of hearty portabella or cremini mushroom caps makes for a delicious dish that satisfies as an appetizer or entre.

Mushroom Turkey Burger – Summer calls for burgers and this lean ground turkey and mushroom blend will become a go-to for your family cookouts.

Blended Mushroom Meatloaf with Mushroom Sauce – Comfort food at its finest.

Vegetarian Mushroom Stir-Fry – Go meatless for dinner with this vegetarian stir-fry dish that packs in the flavor with sautéed mushrooms in a rich vegetarian oyster sauce.

Mushroom and Avocado Toast

Gaby of What’s Gaby Cooking shares a cool, refreshing burst of summer flavors with this tasty mushroom and avocado artisan toast.   

Avocado Mushroom Toast by What's Gaby Cooking

People always ask me if I want to open a restaurant and I never really know how to answer them. Some days I’m not interested at all. Other times I think having a cute little breakfast/lunch café would be the sweetest thing on the planet. And I would only serve grilled cheese, various kinds of panini’s and artisan toast!  In fact, this Mushroom and Avocado Toast would be on the menu for sure!

Right? Wouldn’t that be fun? Everyone could come hang out with me for breakfast, coffee, lunch and eat some really awesome food. There could be an entire toast bar where you get to create your own artisan toast, kinda like chipotle, but for toast! Genius. It’s happening.

Mushroom and Avocado Toast would most definitely be a best seller. I mean, who wouldn’t want an open faced sandwich that’s light toasted, topped with fanned avocado, piled high with caramelized mushrooms, sprinkled with aged cheese and then finished with a few micro greens. Sounds like a winner to me!

So until my cute little toast café opens, let’s all just make these at home more often and enjoy it in the comfort of our couch!

 

Mushroom and Avocado Toast

Makes 4

Ingredients:

4 pieces whole grain bread, sliced into 1 inch thick pieces

1 avocado,

1 pint baby bella mushrooms, thinly sliced

2 tablespoons olive oil

kosher salt and freshly cracked black pepper

grated aged cheddar

micro greens

 

Directions:

1. Toast the bread for a few minutes until crisp.

2.Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and slice it into thin slices. Take ¼ of the avocado and fan it out, and then place it on top of the toast. Repeat for the remaining avocado and toast.

3. In a medium skillet, heat the olive oil over medium high heat. Add the sliced baby bellas and sauté for 8-10 minutes until golden brown. Season with salt and pepper.

4. Pile the sautéed mushrooms on top of the fanned avocado.  Sprinkle the mushrooms with the grated cheese and top with micro greens. Season with extra salt and pepper as needed and serve immediately.

Celebrate Dad All Day With Mushrooms!

Celebrated each June, Men’s Health Month seeks to raise awareness and encourage early detection and treatment of preventable health problems among men and boys. With a holiday celebrating the men who do it all just around the corner, rethink the menu of your Father’s Day cookout while keeping his favorites nutritious. After all, grilling can be a great way to boost the flavor of your favorite ingredients while keeping your favorite recipes health.

The Council also supports many efforts to promote men’s health including City of Hope’s cancer research in finding new ways to use mushrooms (white buttons, in particular) for their potential effects on cancer. Here is a video from the City of Hope that highlights white button mushrooms as part of a study on post-treatment care for prostate cancer:

Low in calories and fat and cholesterol-free, mushrooms are your perfect partner in creating a meal that has all of the heart dad seeks, while providing the nutritional benefits  of mushrooms – potassium, Vitamins D & B, and antioxidants.. We’ve rounded up our favorite treats to inspire your Father’s Day celebration, from breakfast to dinner:

Steakhouse Breakfast – start his day with a breakfast fit for a king. By swapping meaty mushrooms for part of the steak strips sitting atop an Asiago Cheese Foccacia, this breakfast stays hearty and tastes delicious.

Inside Out Mushroom Burger – while they can also be found mingling on top of this burger, mushrooms seamlessly blend with ground beef to slash half of the calories in his favorite grilled burgers.

Portabella and Spinach Sandwich – served alongside a fresh salad, this vegetarian sandwich gets its heart from meaty grilled portabellas. Serve alongside dad’s favorite side for a lunch that’s sure to please.

Marinated Grilled Mushrooms – a side of marinated grilled mushrooms adds an extra serving of vegetables on his plate while adding a special touch to his favorite grilled dinner entree.

As a heart healthy meal starter – look to mushrooms to kick off this weekend’s celebration of dad. What will you be grilling up?