Archive for September, 2015

Notre Dame Mushroom Mania Burger Bash was a Hit with Students

The first ever “Burger Bash” kicked off on September 8th at the University of Notre Dame. Council Representatives, Katie Preis and Steve Solomon, were there to not only bring the “Burger Bash” to life by talking with students and educating them on the many benefits of mushrooms, they also handed out t-shirts and created excitement around the three burgers being served.

The festivities, taking place in the North Cafeteria on Tuesday and the South Cafeteria on Wednesday, engaged students with a variety of mushroom related activities. Council Representatives quizzed students on their knowledge of mushrooms and were awarded with free Mushroom Mania t-shirts, while Chef Lance Avery ran a simple sauté station, sampling a variety of cultivated mushrooms. The “Burger Bash” dinner service offered three delicious burgers; Jehangir Mehta’s Graffiti Burger, a Malai Chicken Mushroom Burger, and a Salmon Mushroom Burger. Students were so enthusiastic about trying the new menu features that The Salmon Mushroom Burger sold out both nights!


Students also had the chance to meet celebrity Chef Jehangir Mehta while he demoed The Blend and prepared Graffiti Burgers. He kept students engaged in the learning process by inviting them to jump on the grill to assist.


The celebrations ended with a special “invite only” four course meal, prepared by Chef Jehangir Mehta for a select group of student-leaders and foodservice staff. From appetizers to desserts, the lucky bunch savored a variety of mushroom dishes; Mushroom Scallop Ceviche; Lemongrass Black Cod, Shitake, Black Trumpet Dashi; Duck Breast over Zucchini & Enoki Noodles; and an Umami Chocolate Panna Cotta, Maple Bacon Crisp.


Thousands of students enjoyed The Blend at The University of Notre Dame’s “Burger Bash” event, learning more about the growing process and cooking with mushrooms.

Vegetable Noodle Bowl with Mushrooms

Paula of bell’alimento shares her take on noodles with mushrooms.

The bulk of my college diet consisted of ramen noodles. I was on a strict budget and they definitely fit the bill. Although I still appreciate a good deal, my taste palette has changed just a bit since then. When I want something fast and filling I gravitate towards these Noodle Bowls.
Vegetable Mushroom Noodle Bowl
This recipe comes together in less than 15 minutes and is packed full of veggies and our favorite, mushrooms! To save time, I like to use a pre-package bag of broccoli slaw for this recipe. The combo is made up of red cabbage, broccoli and carrots.

You’re also going to toss the seasoning packet that comes with the ramen noodles. We’re going to add our our sauce mixture that in my humble opinion, is much tastier and better for you.

Vegetable Noodle Bowl with Mushrooms
A quick mix of sauce, set the noodles to boil and a saute later and you’ve got yourself an inexpensive and filling lunch or light dinner!

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

1/4 cup soy sauce
2 teaspoons oyster sauce
2 teaspoons packed brown sugar
1 teaspoon fresh grated ginger
1 clove garlic – minced
2 teaspoons sesame oil
3 packages Ramen noodles (discard seasoning packets)

2 tablespoons vegetable oil
1/2 onion – minced
4 – 6 ounces fresh mushrooms – sliced
6 ounces broccoli slaw (carrot, broccoli and cabbage mixture)
green onion – sliced thinly for garnish, optional

Into a small bowl whisk together: soy sauce, oyster sauce, sugar, ginger, garlic and sesame oil. Set aside.

Cook ramen according to package directions (note: do not use included seasoning packet). Drain.

WHILE ramen is cooking, into a large saute pan heat vegetable oil over medium heat. Add onion and saute until softened. Add mushrooms and cook until just softened. Add broccoli slaw and cook until softened. Stirring as necessary.

Add sauce to pan and toss to combine. Add cooked ramen, toss to combine.

Garnish with green onion.

How to Sauté Mushrooms

Mushroom Month‬ continues with Chef Billy Parisi’s tips for sautéing delicious shiitake mushrooms!

Mushroom Pâté

Denise of Chez Us shares a delicious vegetarian snack with us.

Appetizers are the hardest part of a meal for me to plan out.  Strange I know;  but, I do not like just to toss out some cheese and crackers.  I want the meal to be great from beginning to end.  This recipe for Mushroom Pâté is exactly that;  great and delicious.  Not to mention, a wonderful addition for your vegetarian guests.

Mock Mushroom Pate by Chez Us

While I enjoy a good Pâté, I am not terribly fond of liver, which seems like a contradiction.  That is why this vegetarian version is perfect for me. It is creamy as well as rich, and can be enjoyed on a Monday night at home or during a fancy dinner affair; I like to call it casually chic.  I guess you could say it is a favorite around our home.

This recipe for Mushroom Pate is made with cremini mushrooms as well as dried porcini. After sauteing the mushrooms with shallots and garlic until caramelized, I pureed the mixture until smooth. Typically, Pâté has brandy or cognac in it; I like to use bourbon for this recipe. To obtain the nice fatty top that is on Pâté, I poured melted ghee over the top before placing in the refrigerator for 24 hours.  Definitely let sit for 24 hours to marriage the rich flavors together.

Serve this pate with lots of water crackers as well as diced red onion, capers and cornichons.

Mock Mushroom Pate by Chez Us

Mushroom Pâté


5 ounces dried porcini
2 cups boiling water
2 tablespoons ghee plus some extra for topping the pate
1/3 cup shallots, chopped
1 large clove of garlic, chopped
1 pound cremini mushrooms, cleaned, stems removed, thin slices
1 large sprig of fresh thyme, leaves only
2 tablespoons bourbon or mushroom stock
1 tablespoon creme fraiche or sour cream – can omit if dairy free
salt, to taste
fresh cracked black pepper, to taste


small pickles
red onion, finely minced
water crackers


In a small bowl place the porcini with the hot water.  Let sit for 15 minutes.  Then drain well.

In a large frying pan melt the ghee.

Add the shallot to the ghee and cook until soft over low heat, about 3 – 5 minutes.

Add the cremini mushrooms and porcinis to the pan and continue cooking over low heat until caramelized and soft, stirring often.  This step will take about 15 – 20 minutes.

Stir in the garlic and thyme.  Cook for 3 minutes.

Add the bourbon or stock to the pan, then stir to deglaze the pan.

Set aside and let cool.

Place the mixture into the food processor and blend until very smooth.

Season to taste with salt and pepper.

Add the creme fraiche or sour cream and blend again.

Place into a serving container.  Pour a small amount of melted ghee over the top of the pate.

Cover with a lid or wrap and place into the refrigerator for at least 4 hours before serving.

Serve. Eat.

Carl’s Jr. Introduces Its Latest Star… And You’ll Never Guess Who It Is!

What is hot enough, trendy enough, and tasty enough to compete with Carl’s Jr.’s former group of sultry spokespeople?

Mushrooms of course!

Mushrooms are making their debut on top of Carl’s Jr.’s newest burger, The Mushroom and Swiss All-Natural Burger. Naturally mushrooms are the perfect partner for this burger which features grass-fed, free-range beef, umami rich mushrooms, and melty Swiss cheese.

Mushrooms truly are ‘natural beauties,’ providing important nutrients, including B vitamins, vitamin D, selenium, potassium, riboflavin, niacin and more. No burger is complete without them!

Why not celebrate Mushroom Month by giving this delicious burger a try? But hurry, it will only be around for a limited time!