Archive for June, 2016

Savor Summertime with a Marinated Mushroom and Chickpea Salad

Savor the flavors of summer with a savory marinated mushroom and chickpea salad, courtesy of Aggie’s Kitchen

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“Summer is in full swing and I am enjoying everything that comes along with the season like beach days, fresh produce and of course, plenty of cookouts and picnics with family and friends. This refreshing and light Marinated Mushroom and Chickpea Salad is a great side dish for your next cookout or picnic, it can easily be made ahead with a few simple ingredients. It’s a tasty vegetarian or vegan option, if you are looking for something meatless to add to the menu.

Did you know that mushrooms stand out as a quality source of Vitamin D? Get that extra punch of vitamin D this summer with this flavorful mushroom salad.”

Marinated Mushroom and Chickpea Salad

Yield: 4-6 servings

Ingredients:

8 oz baby portabella mushrooms*, cleaned and cut into quarters

2 roasted red peppers, cut into small pieces

1 – 15 ounce can chickpeas, drained and rinsed

1/3 cup red wine or sherry vinegar

4 tablespoons olive oil

2 garlic cloves, pressed or minced

small pinch red pepper flakes, to taste

2 tablespoons chopped fresh Italian parsley and/or fresh oregano

salt and pepper to taste

Directions:

Combine mushrooms with chickpeas and roasted red peppers in a large mixing bowl.

In a small saucepan, over medium heat, combine sherry vinegar with olive oil, garlic and red pepper flakes. Bring to a low boil and turn off heat. Pour vinaigrette over mushrooms, chickpeas and red peppers and gently stir.

Let sit for about 10 minutes, stirring occasionally so that ingredients absorb dressing. Add freshly chopped herbs and season with salt and pepper to taste. Serve at room temperature or chilled. Stir before serving (to distribute the dressing).

*UV exposed baby portabella mushrooms

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Mushrooms: A Vitamin D Powerhouse in the Produce Aisle

 

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With vitamin D containing so many health benefits, it’s no surprise that we’re always on the hunt for easy ways to increase our intake without basking in the sun. Fortunately, there’s an easy (and delicious!) way to get the recommended daily amount.

While few foods naturally contain vitamin D, mushrooms are unique for being one of the only sources in the produce aisle.1 All mushrooms contain vitamin D, but did you know that growers can increase the amount by exposing them to ultraviolet light? Thanks to ergosterol – a sterol found in cell membranes of fungi, mushrooms are able to convert ultraviolet light into vitamin D.2

Retailers are now offering a variety of light-exposed mushrooms, making it easier than ever to get your hands on a delicious source of vitamin D. Just one serving of vitamin D-enhanced mushrooms (about five white button mushrooms or one portabella) provides more than half of the recommended daily amount!3

For an easy and delicious summertime meal, try out our Mushroom and Pea Gazpacho Soup or Surf & Turf Shrimp Portabella Fajitas.

Mushroom Gazpacho

 

Surf & Turf Shrimp Portabella Fajitas

 

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Win BIG with The Mushroom Council & Veal Made Easy

veal-sweeps

Who wants to win big? Enter to win $500 in free groceries for the grand prize or two $50 Williams-Sonoma® gift card first prizes with Veal Made Easy’s summer sweepstakes.

Celebrate summer grilling with the new Veal and Portobello Mushroom Blend Burger! A blend of mushrooms and veal create patties that are cooked to perfection and topped with a slice of Swiss cheese. The delicious patty is placed between two Portobello mushroom caps which serve as the bun. Add condiments and additional toppings to taste.

Give the recipe a try tonight! And don’t forget to enter the sweepstakes!

Veal-Burger

Veal and Portobello Mushroom Blend Burger

Ingredients
16 oz. Veal Ground
10 oz. Mushrooms, chopped fine
3 oz. Bread Crumbs
3 oz. Milk
1 Tbsp. Garlic Powder
1 tsp. Onion Powder
1 Tbsp. Salt
1 tsp. Black Pepper
3 Tbsp. Parsley, chopped
6 slices Swiss Cheese

Portobello Mushroom Caps
12 Portobello mushrooms
4 Tbsp. Canola Oil
4 Tbsp. Worcestershire black pepper blend

Method
1. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.

2. Form the meat mixture in 4-6 burgers that consist of or 6 oz. per patties.

3. Take the stems off the mushroom and use them as part of the chopped mushrooms. Using a table spoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly.

4. Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 155°f.

5. Add one slice of Swiss cheese to the burgers.

6. Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately.

The Blended Burger Project is Back! Locate the Burger You’ll be Ordering Soon.

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Calling All Burger Lovers!

Memorial Day kicks off James Beard Foundation’s 2nd Annual Blended Burger Project, a movement to make burgers better by blending mushrooms with meat—creating a more delicious, nutritious and sustainable burger. To participate, chefs around the nation are putting their unique spin on the blended burger and featuring it on menus throughout the summer (May 30 – July 31).

Here’s how you can be a part of the challenge:

TASTE a “blended burger” at your local participating restaurant.

SHARE your photos of the burger on social with the hashtag #BlendedBurgerProject to spread the word (and give your friends burger envy)!

VOTE for your favorite blended burger at jamesbeard.org/blendedburgerproject. Your vote could help the chef win a trip to New York City to cook at the historic James Beard House!

Need more info? Head over to JamesBeard.org/BlendedBurgerProject. Happy burger tasting!

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Summer Entertaining Made Easy with Mushrooms

Summer Entertaining Made Easy with Mushrooms

Summer is here! Beat the heat (or add to it!) with delicious mushroom dishes that are perfect for all of your summer activities. Whether in a salad for a picnic, blended into appetizers at backyard parties or sautéed over the fire while camping, mushrooms add that delicious umami flavor (plus an extra serving of veggies to the plate). No matter how you serve them, mushrooms are the perfect addition to all of your summer spreads.

The Blended Burger Project is back! Head on over to the Blended Burger Project to find your local blended burger.

Campfire Mushrooms

Campfire Mushrooms
Take your mushrooms camping! Cooking over a campfire gives mushrooms a deep smoky flavor.

Mushroom Gazpacho

Mushroom and Pea Gazpacho
This sweet and healthy gazpacho soup is made with spring peas and mushrooms to create a refreshingly cold snack on hot summer days.

Mushroom Sausage Polenta Bruschetta

Mushroom and Sausage Polenta Bruschetta
White button mushrooms, lightly spiced Italian sausage, pine nuts and fresh rosemary make for delicious flavor combination atop polenta.

Mushroom-Mango-Salad

Mushroom Mango Salad
Bring summer to your plate with mangos, avocados and mushrooms mixed in a sweet chili sauce.

Mushroom Egg Salad

Mushroom Egg Salad
The classic egg salad gets a face lift with the addition of crispy sautéed mushrooms and shallots.

Surf & Turf Shrimp Portabella Fajitas

Surf & Turf Shrimp Portabella Fajitas
Bring a sizzle to your summer nights with Surf and Turf Shrimp and Portabella Fajitas.