Archive for July, 2014

SPOTTED: Mushrooms on the Menu this Summer

Warm weather, cool breezes and longer days – summer creates the perfect scene for enjoying delicious cuisine while out on the town. Whether you’re looking for a quick weekday bite or have a knack for culinary exploration, mushrooms are sure to be on a menu near you. We’ve rounded up a few of our favorite places guaranteed to help you get your mushroom fix and beat the heat in the kitchen:

Maggiano’s – throughout July, Maggiano’s is running a “buy one get one free” promotion allowing guests to pick one tasty entrée to enjoy at the restaurant and one to take home for later. Between their Famous Rigatoni D boasting chicken, flavorful mushrooms and caramelized onions, and savory Mushroom Ravioli served with alfredo sauce, our guess is the most difficult choice will be which to enjoy now and which to enjoy later!

Seasons52 – Feed your burger craving with the Signature Burger at Seasons52. Slashing the calories and amping up flavor by blending mushrooms into the patty, this Angus beef and mushroom duxelle blended burger is classically topped with butter lettuce, roasted tomatoes and house-made pickles making for a perfect summer lunch.

Olive Garden – complemented with endless breadsticks, mushroom-lovers can expect the best as they head to Olive Garden to enjoy two signature entrees. Guests can choose from Mezzaluna Ravioli with Mushroom Alfredo, featured as part of the restaurant’s Alfredo Fest, or keep it classic with Ravioli Di Portabello topped with creamy smoked cheese and sun-dried tomato sauce.

Ruby Tuesday – break out of the status quo with the Shrimp Po’ Boy Flatbread from Ruby Tuesday. This dish offers a decadent mix of fried popcorn shrimp; Parmesan cream sauce; and a spicy blend of green peppers, onions, mushrooms, bacon, and Andouille sausage; and is topped with a creamy chipotle sauce.

Which of these mushroom dishes will you be trying on your next night out?

Teriyaki Portabella Mushroom Kabobs

Denise from Chez Us  combines tangy teriyaki sauce, sweet, juicy pineapples and meaty mushrooms in this delicious meatless kabob recipe – perfect for an afternoon of backyard entertaining.

Teriyaki Mushroom Kabobs by Chez Us

Time to fire up that grill as I am about to share a killer portabella kabob recipe with you.  I have been taking advantage of grilling season this summer, and one of my favorite things to make are these tasty kabobs, as they are loaded with flavor.  Not to mention they are an ease to make.  You are going to love it.

Portabella mushrooms are my go-to meat replacement when making kabobs, as they are hearty, and they give each recipe an excellent earthy flavor that is great when grilled. I have made a few versions of portabella mushroom kabobs but am totally digging this new recipe, as it screams summer.  You could substitute cremini mushrooms, but I find the size and the hearty texture of the portabellas to hold up better when grilling.  Just make sure you cut them into large chunks as they will shrink down when grilling.

I was inspired to make this recipe while I was thumbing around looking at tropical destinations, and thought WOW mushrooms and pineapple would be killer together.  Guess what, I was completely right, and this recipe definitely took me to a sandy beach.  Smokey mushrooms, sweet pineapple and crispy onions are great when mixed with a slightly spicy and nutty teriyaki.

A couple tips when making these great kabobs.  You can make the teriyaki sauce a few days before as it will keep for up to a month; if you have any leftovers.  I always use metal skewers when making kabobs as they will not burst into flame when grilling.  If you are using bamboo or wooden ones, be sure to soak them for at least 20 minutes before skewing your ingredients to prevent that unwanted fire.  Finally, serve these outrageous kabobs over a bed of wild rice pilaf to make a complete summer meal.

Happy Summer!

 

Teriyaki Portabella Mushroom Kabobs

* teriyaki sauce inspired by Bon Appetit
** makes 6 kabobs

Tools:

  • grill
  • skewers

Ingredients:

  • 1 cup (packed) light brown sugar
  • 1 cup mirin
  • 1 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon sriracha sauce
  • 4 large portabella mushrooms
  • 1 fresh pineapple
  • 1 large red onion
  • olive oil

Directions:

  1. To make the teriyaki sauce:
  2. Place the brown sugar, mirin and soy sauce in a small saucepan and place over medium heat, and stir to dissolve the sugar.
  3. Reduce the heat and gently simmer, stirring occasionally, until slightly thickened.  This will take 40 – 50 minutes.
  4. Remove from the heat, stir in the sesame oil, and then let cool.
  5. Core the pineapple and onion into even sized cubes.
  6. Using a paper towel or mushroom brush remove any dirt from the mushrooms.  Remove the stem, and then cut into quarters.
  7. Evenly skewer the mushrooms, pineapple and onions.
  8. Preheat the grill to 400.
  9. Lightly spray or drizzle olive oil on each skewer, then place on the grill.
  10. Baste with some of the teriyaki sauce.
  11. Grill until lightly browned, about 3 – 5 minutes.
  12. Turn over the kabob, baste with more teriyaki and grill another 3 – 5 minutes until the mushrooms and onions are cooked throughout and the pineapple is caramelized.
  13. Serve.
  14. Eat.

Happy Fourth of July from the Mushroom Council!

 

Happy Fourth of July from your friends at the Mushroom Council. Wishing our favorite “fun-guys” a happy, healthy, star-studded Independence Day weekend.