Archive for March, 2015

“Mushroom Mania” Takes over Five Cafeterias at Penn State University

It should come as no surprise to see mushrooms at Pennsylvania State University, but when Mushroom Council representatives, Kathleen Preis, Katie Poppiti, and Nicole Stager, took over five Penn State cafeterias, a full-fledged Mushroom Mania ensued!

Student’s tastebuds tingled as they caught a glance of the Mushroom Mania lunch menu at Penn State University earlier this month. Cream of Mushroom Soup with Crimini and Portabella Mushrooms warmed students up, while the Beef, Pork and Mushroom Blend Slider Topped with Pesto & Sharp Provolone had them questioning whether or not the burger was in fact made with mushrooms; it was just so delicious!

By the time dinner rolled around, students were clamouring for more! The dinner menu featured a Grilled Pork Chop with Five Mushroom Umami Gravy and a Mushroom and Goat Cheese Flat Bread Pizza that was the talk of the town.

Beyond the food, students lined at the Mushroom Selfie Station and tried their hand at Mushroom Jeopardy. Participants were asked a variety of trivia questions including; mushrooms contain 90% _______.; what are the best growing conditions for mushrooms; or name that mushroom variety. Hundreds of Mushroom Mania commemorative t-shirts and gift cards were given out to mushroom savvy students, who became very intrigued when told the many health benefits of mushrooms. Yes, they not only taste good, but they are good for you too!

Mushroom Mania came to a successful close on the Thursday morning when Kathleen Preis, of the Mushroom Council, presented to a menu committee of 13 chefs from across Penn State campuses. Not only were they thrilled about the Mushroom Mania campaign, they were excited to include more blended menu items on their school menus for the year ahead!

Mushroom and Leek Spaghetti Carbonara

Paula of bell’alimento shares a classic Italian dish.

Spaghetti alla Carbonara is a classic Italian dish. It’s my hands down all time favorite meal and if I could I would eat it every single day. There are many twists on this classic dish and this recipe is one of them. I’ve added leeks and fresh mushrooms to the mix and it’s a twist that we’ll be twirling on our forks on a regular rotation.

We used portobello mushrooms for this recipe but any variety of fresh mushrooms would be lovely. The trick with carbonara is to multi task. While your pasta water is boiling and you are cooking your pasta to al dente perfection in your saute pan get your pancetta (or bacon) crisping. Then you’ll saute the leeks and mushrooms in the bacon goodness (hello flavor). A quick toss of the cooked spaghetti and then the egg mixture and you’re on your way to a happy happy tummy.

Mushroom and Leek Spaghetti Carbonara by Bell'alimento

Yield: 4
Prep Time: 5-10 minutes
Cook Time: 15 minutes

Ingredients:
1 tablespoon extra virgin olive oil
5 slices pancetta or thick cut bacon – cubed
1 leek – thinly sliced
8 ounces fresh mushrooms – sliced
2 whole eggs + 2 additional egg yolks – beaten
1 cup grated Parmigiano Reggiano
kosher salt/fresh cracked black pepper
1 pound spaghetti

Directions:
1. Place a large pot of generously salted water onto boil. Once boiling, add spaghetti and cook until al dente. Reserve 1/2 cup of pasta water prior to draining.

2. Into a large saute pan add oil and heat over medium heat. Add bacon and cook until crisp. Transfer bacon to a plate lined with a paper towel. Set aside.

3. To pan add: leeks and mushrooms. Season with salt and pepper. Saute until mushrooms have softened. Remove pan from heat.

4. Into a small bowl add eggs and cheese. Season with salt and pepper.

5. Transfer spaghetti to saute pan. Toss to combine. Add egg mixture. Toss to combine. If mixture it too thick add some of the reserved pasta water.

6. Garnish with additional black pepper and additional cheese if desired.

Soba Noodles with Sautéed Oyster Mushrooms

From Adrianna at A Cozy Kitchen

My rule for eating healthy is simple: it needs to be satisfying and quick. For some strange reason I have no problem spending hours and hours making and assembling a pie, but if it’s healthy, I want it to be speedy and painless.

For the next month and a half, I’m on a eating healthy kick so I’ve been on the hunt for a handful of recipes that are quick and easy and really delicious. Enter: this dish! One thing my body needs is good-for-me carbs. Soba noodles, made from buckwheat, helps ease my serious carb-cravings, while still staying in the “healthy” category. I love adding mushrooms to this dish, oyster mushrooms specifically, because they add this lovely meaty quality. The sauce is a mixture of soy sauce, tart ponzu and a bit of chili oil. The results are a flavorful bowl of noodles and sautéed mushrooms that will leave you totally full but still feeling super sprightly.

 

Serves 2-3

2 teaspoons sesame oil

1 cup oyster mushrooms, sliced

3 green onions, sliced, plus more for garnish

2 garlic cloves, minced

3 tablespoons low-sodium soy sauce

1 tablespoon ponzu

1 teaspoon chili oil

8 ounces soba noodles

2 teaspoons sesame seeds

1. Bring a medium pot with salted water to a light boil; cover and and allow to boil until you’re ready to add the noodles. In a medium sauté pan, set over medium heat, warm the sesame oil. When the oil is hot, add the oyster mushrooms, green onions, garlic cloves and mix. Pour in the soy sauce, ponzu, chili oil and tablespoon of water. Turn the heat to low so the mixture can sauté while you cook the soba noodles.

2. Meanwhile, add the soba noodles to the boiling water and cook for 2 to 3 minutes, or per the package’s instructions. When the soba noodles are ready, drain and immediately place in the sauté pan with the mushrooms. Give it a good mix, being sure the noodles are coated in the soy sauce mixture. Divide amongst bowls and garnish with a sprinkling of sesame seeds and additional slices of green onion.