Archive for August, 2016

Take Dinner to the Next Level with Marinated Mushrooms

This simple, yet flavorful marinated mushrooms recipe from bell’alimento will help take your mushrooms to the next level.  

If you’re strapped for time but want to put dinner on the table, turn to mushrooms! This recipe takes 5 minutes to prepare (and less to devour). Button mushrooms quickly absorb the flavors of olive oil, red wine vinegar and robust seasonings – allowing the dish to stand on its own or compliment your main course.

Marinated Mushrooms 1

5-minute Marinated Mushrooms:

2 tablespoons unsalted butter
12 ounces button mushrooms – stems removed
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic – minced
1/2 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
3/4 teaspoon Italian seasoning
kosher salt/black pepper
2 tablespoons fresh parsley – roughly chopped

Melt butter over medium heat into a sauté pan. Sauté mushrooms until just softened. Set aside.

In a jar add olive oil, vinegar, garlic, sugar, red pepper, Italian seasoning. Whisk to combine. Season with salt and pepper to taste. Whisk to combine.

Add mushrooms and parsley. Toss to coat.

James Beard Foundation Announces Five Winners of Second Annual Blended Burger Project™

James Beard Foundation Announces Five Winners of Second Annual Blended Burger Project™

Winning Restaurants Will Serve their Blended Burgers at the James Beard House

BBP winners

Excitement for a new take on the iconic burger has generated more than 1 million votes this summer. The James Beard Foundation today unveiled the five restaurants voted by consumers as winners of the second annual Blended Burger Project™, an initiative challenging chefs to blend finely chopped mushrooms with meat to create a more delicious, nutritious and sustainable burger.

Held from Memorial Day (May 30) through July 31, the Blended Burger Project featured 349 restaurants from 38 states developing and serving their version of a blended burger (made by blending at least 25 percent chopped mushrooms with meat).

In small town diners and metropolitan eateries, burger fans nationwide sampled and voted for their favorite blended burgers by visiting jamesbeard.org/blendedburgerproject. The five restaurants with the most votes won the opportunity to cook at the historic James Beard House in New York City as part of the official welcome reception on October 16 for the Foundation’s annual Food Conference (October 17-18).

Second Annual Blended Burger Project Winners:

1. Bareburger, New York City (LaGaurdia Place) – topping its wild boar and sweet tamari mushroom Blended Burger with picked red onion, crispy mustard greens and a Sriracha vinaigrette.

2. The Wood’s Kitchen, Bloomingdale, Ga. – serving up a Worcestershire-glazed double mushroom burger with charred Vidalia onion on a mushroom-salted brioche bun.

3. Logan’s Underground Supper Club, Memphis, Tenn. – presenting “The Mushroom Monster”: equal parts portobella mushrooms and ground beef, then seasoned with its own Legends seasoning blend. The burger is topped with fontina cheese, lettuce, tomato and bacon.

4. Cedar’s Café, Melbourne, Fla. – featuring ground beef blended with portobella, shiitake and cremini mushrooms, topped with pomegranate ketchup, banana pepper curry mustard, tahini remoulade, balsamic onion, goat cheese, bacon, spinach and avocado.

5. The Orchard Lounge, McAllen, Texas – creating a shiitake, chorizo and beef blend patty, topped with homemade strawberry fig jam, chipotle Aioli, pickled cucumber, butter lettuce, a fried egg, bacon, tomato and string mushrooms.

“In the past few years, the blended burger has been adopted by the nation’s top culinary influencers, James Beard Foundation, Culinary Institute of America, universities, leading food management companies such as Sodexo, and now – especially with the Blended Burger Project – some our nation’s most creative and adventurous chefs,” said Kristopher Moon, Vice President, James Beard Foundation. “We are delighted to see the widespread enthusiasm and acceptance this summer for this plant-forward take on the burger. We congratulate all those who took part.”

For more information on the Blended Burger Project, visit jamesbeard.org/blendedburgerproject.

A+ Back-to-School Mushroom Recipes

Recipes-Aug-BlogBack-to-school season is right around the corner, which means schedules are about to fill up with science projects, after-school sports, homework, band practice, carpooling and school dances. Is your head spinning yet? While life may seem chaotic and unpredictable, your meals don’t have to be. We’ve taken the guesswork out of meal planning and rounded up a collection of easy, healthy mushroom dishes the whole family will love! (No school-age kids at home? No problem. You’ll still enjoy these simple, yet delicious recipes!)

Tips:

  • Cut down time in the kitchen by purchasing pre-cut veggies.
  • Blend mushrooms with meat to make meals go further (plus boost flavor and nutrition).
  • Opt for meals you can make ahead and freeze – freeing up your time during the week!

Crimini Mushroom Nuggets

Zesty Crimini “Chicken” Nuggets
The next time kids ask for chicken nuggets, swap in these crispy, baked crimini nuggets (served with their favorite dipping sauce).

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Cheesy Beef Skillet
The Blend turns this one-skillet dinner into an umami-packed, delicious and quick meal idea for busy families.

Pulled Pork Mac & Cheese with Mushrooms

Pulled Pork Mac & Cheese with Mushrooms
A lunchtime favorite! Combine sweet, tangy barbeque pork with cheesy macaroni, then add roasted mushrooms for an umami-rich surprise!

Baked Sausage and Mushroom Frittata Muffins

Baked Sausage and Mushroom Frittata Muffins
Take-and-go blended breakfast muffins make hectic mornings manageable. Blend mushrooms with Italian sausage for a flavor-winning combo.

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No-Bake Hummus Stuffed Mushrooms
No-cook stuffed mushrooms are perfect for packing in a lunchbox or enjoying as an afterschool snack.

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Muffin Tin Meatloaves
These make-ahead, bite-sized blended mini meatloaves provide a fun way to eat dinner – plus a serving of vegetables!