Archive for March, 2016

Broccolini Mushroom Salad

Looking for a healthy, yet flavorful spring side? This ‘shroom salad from bell’alimento is sure to impress.

Broccolini Mushroom Salad by Bell'alimento

If you’re looking for a super simple spring side dish that’s big on shrooms, then look no farther. It’s so good you might just want to eat it on its own. If you’re looking for a complete meal, try pairing it with salmon or chicken.

Broccolini Mushroom Salad

Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:
1 bunch fresh broccolini – trimmed
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1/4 teaspoon sesame seed oil
1/4 teaspoon red pepper flakes
1/2 tablespoon sesame seeds
1 clove garlic – minced
8 ounces fresh mushrooms – thinly sliced

Directions:
Into a large saute pan add 1/4 cup water and heat over medium heat. When simmering, add broccolini and cook until just softened. Transfer to serving bowl. Set aside.
Into a small bowl whisk together: soy sauce, vinegar, oil, red pepper flakes, sesame seeds and garlic. Pour into pan and heat over medium heat.

Add mushrooms and cook until tender. Pour over broccolini. Toss to combine.

VIDEO: Grilled Mushroom Cobb Salad Recipe

Sometimes basics are best. Get your greens—and a healthy serving of mushrooms—in this crave-worthy Grilled Mushroom Cobb Salad topped with meaty portabella mushrooms.

Do we have you convinced? Find the full recipe here.

Mushrooms 101: How to Clean & Prep Mushrooms

How-to-Clean-Prep-Mushrooms

Mushrooms grow low to the ground and while inspected and washed during harvest they may contain some residual dirt when sold in stores. For great-tasting mushrooms, it is important to buy them fresh and gently clean them to remove any soil while avoiding water saturation. Here are some tips for working with mushrooms.

Washing

Only wash mushrooms once you are ready to cook with them – avoid washing more than you need. Use a damp paper towel to wipe each mushroom, one at a time, to remove any dirt. You can also lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms. Mushrooms are extremely absorbent and won’t brown nicely when cooked if they are saturated with water.
 

Prepping

After rinsing and cleaning the mushrooms, determine the size of the cut for your dish: large chop, medium chop, diced or minced. Slice or dice your mushrooms and set aside for cooking.
 

Additional Tips

  • If the stem is tough, trim it before using. For shiitakes, stems should be removed before use. For portabellas, gills may be removed upon preference, as they store a large amount of moisture. Many people prefer to keep the gills intact for more flavor.
  • Accidentally wash more mushrooms than you need? Sauté and put them in your freezer to use later in the week.

For more information or to learn about cooking tips visit www.mushroominfo.com/preparation-tips.

Get Your Greens

Get-Your-Greens-Newsletter

March marks the first glimpse of spring, and that means grocery stores and farmers markets will soon be blooming with seasonal greens and vegetables. Fresh arugula, beets, lettuce, mushrooms, radicchio and scallions glimmer amongst the other produce with a cheerful disposition. As we step away from the heavy foods of winter, we encourage you to rejuvenate your dinner plates with crisp, colorful and nutrient-rich greens.

Wholesome and nourishing, spring vegetables are packed with vitamins C, D and K, iron, potassium, fiber and calcium. Mushrooms alone provide important nutrients like selenium, potassium, riboflavin, vitamin D and more. Blending mushrooms with meat (known as The Blend) can also help cut down on red meat consumption and reduce excess calories and fat from your diet.

Whether you spice up your meals with veggie spring rolls, test a new salad, or simply add more raw veggies to the plate, it all adds up to a healthier lifestyle. Celebrate the bloom of springtime, and National Nutrition Month, with a few of our favorite fresh recipes.

Mushroom-Spring-Rolls (1)

Oyster Mushroom Spring Rolls
Kick off the season with these zesty spring rolls loaded with bright greens and meaty mushrooms.

 

taco salad-033

Taco Salad
Taco Tuesdays just got a new look! Pile your favorite ingredients on a bed of lettuce.

 

mushroom-meatballs-zucchini-pasta11

Mushroom Veggie ‘Meatballs’ & Zucchini Pasta
Stack rich pasta sauce and veggie meatballs atop perfectly al dente zucchini ribbons.

 

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Minced Chicken & Mushroom Lettuce Cups
This light spring dish blends mushrooms, chicken, and asian flavors for a playful finger food.

 

Grilled Mushroom Cobb Salad (1)

Grilled Mushroom Cobb Salad
Meaty portabella mushrooms top this vegetarian salad—perfect for lunch or as a hearty side salad.

 

the-blend-Mushroom-Pizza

Mushroom Pizza
Pile on the mushrooms and enjoy a fun make-your-own pizza night with the family.