Archive for the ‘Cooking Tips’ Category

Guest Blogger: Dr. BBQ’s Marinated Grilled Portabellas

As National Grilling Month comes to a close, we asked grilling expert Dr. BBQ to share his favorite way to cook with mushrooms.
Dr. BBQ

Can you grill mushrooms? Yes of course you can. In the meaty world of BBQ cooks we typically think of grilling a big portabella as a way to satisfy vegetarians who we are sure want something that tastes like a steak. I was that guy when I wrote my first cookbook. So I marinated these big ‘shrooms in Italian dressing and grilled them. After a while I flipped them to grill-side up and topped them with a handful of blue cheese. And it was good. Really good. In my early days working as the Big Green Egg spokeschef I visited a lot of their local dealers to do cooking demos. It was effective, but there was only one of me. So I started teaching them to cook. Teach a man to fish (or cook) and he’ll eat well and sell grills. One of the recipes that I taught these folks was the one described above. I also taught them to cook steaks, pork tenderloins and even BBQ ribs. But when I’d see these folks later or re-visit their stores the one recipe they’d been using and were raving about was the grilled portabellas. They loved it and felt like they were really doing something fancy. After all every grill guy cooks steaks and ribs. Some good and some bad but they all do it. They don’t cook mushrooms so this was a dish that set them apart from the rest. But forget the originality and the perceived fanciness of this. It’s a great combination. The bold portabella pairs beautifully with the garlic and herbs of the Italian dressing and it all comes to life with the salty tangy blue cheese melted all over it. I’ve cooked them a little short where the mushroom is al dente and I’ve overcooked them until it’s crispy. Both were good. I’ve overloaded the Italian dressing with garlic and it was better. I’ve added parmesan to the blue cheese and it rocked. My fiancé, Sandi, recently bought some mini portabellas and made a bite-size version that was perfect for a more civilized event. Yes, you can grill mushrooms and keep it simple and they’re delicious. The best part is they’re not just for vegetarians.

-Ray Lampe, Dr. BBQ

Here’s the original recipe from my first book “Dr. BBQ’s big Time Barbecue Cookbook” written by me and published by St. Martin’s Press. There’s an Amazon link for that one and all of my books at www.drbbq.com.

Marinated Portabellas

Of all the different things I cook for people these are the most requested and also the thing they go home and cook themselves more than anything else I show them. It’s a very simple recipe and I guess that accounts for some of it but it’s also the exotic nature of the portabellas and the blue cheese. These have converted many a non-mushroom person.

4 large Portabella Mushroom caps
1 bottle Italian Dressing
6 oz crumbled Blue Cheese

The morning before you plan to cook twist the stems off the portabella caps and discard them. Put the caps in a Ziploc bag and pour the dressing over them. Seal the bag and toss to coat. Refrigerate. Prepare the grill direct and hot. Put the portabellas on the grill with the gill side facing down. Grill for about 5 minutes. Flip and top with the cheese dividing it equally among the caps. Grill another 5 minutes or until the cheese is melted. The great thing about these is that everything is already cooked. If you like the mushrooms al dente feel free to serve them that way. If you like them grilled hard and crispy, that’s fine too. I like them both ways. Serve whole as an appetizer or cut into bite size pieces for grazing.

Serves 4

WATCH: Get Your Grill on with Billy Parisi’s Shiitake Pork Burger

Infuse umami in your grill game and make Billy Parisi’s Shiitake Pork Burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.

pork-burger-banner

“I know you won’t believe me after saying this, but this Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun may be the best burger I’ve ever tasted, and I’m not even kidding.  I always say that simplicity is elegant and the subtle flavors in the banh mi slaw compliment the shiitake pork burger with soy-balsamic glaze so perfectly.  The burger is refreshingly light and so loaded with delicious umami flavor that I literally did not put it down one time while eating it.

So how did I make this tasty burger you ask?  It all starts with the amazing umami flavor in the shiitake mushrooms and then blending them in a food processor until it’s the consistency of a duxelle, or finely chopped.  Yes, the stems are just fine to process as well.  From there add it to a bowl with the ground pork, onion, ginger, garlic and salt and pepper and you’ve got one tasty burger.  To add on to that umami flavor from the shiitake mushrooms, pork also inherently has it, and the soy and balsamic glaze is a double punch of umami to finish off this burger.

The banh mi coleslaw is a recipe that originates from the original banh mi sandwich from Vietnam, which seriously has like 9,000 ingredients in it.  While this slaw does have a few things going on, it’s absolutely delicious on top of this burger, or eaten by itself.  It has a perfect blend of sweetness from the honey, saltiness, tart and spice making for the perfect marriage between it and the umami burger.

This burger is a winner, and I will DEFINITELY be making it again sometime in the near future.  Please find me on social and let me know if you make it, I’d love to know what you think!”

Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun

Yields 6 burgers

For the Glaze:

  • 1 cup of balsamic vinegar
  • 2/3 cup of soy sauce
  • 1 tablespoon of sugar

For the Coleslaw:

  • 2 cups of shredded green cabbage
  • 1 cup of shredded red cabbage
  • 1 cup of matchstick carrots
  • ½ sliced red bell pepper
  • ½ sliced cucumber
  • 1 sliced jalapeño, seeds removed
  • 2 to 3 sliced radishes
  • 1 cup of fresh cilantro leaves
  • 2 tablespoons of sesame seeds
  • ¼ cup of rice wine vinegar
  • 1 tablespoon of honey
  • ¼ cup of sesame oil
  • Kosher salt and fresh cracked pepper to taste

For the Burger:

  • 2 cups of packed shiitake mushrooms
  • 2 pounds of ground pork
  • ½ small diced sweet onion
  • 1 teaspoon of finely grated ginger
  • 3 cloves of finely grated garlic
  • Kosher salt and fresh cracked pepper to taste
  • 6 toasted brioche buns

Directions

  1. Preheat the grill to high heat.
  2. Glaze: Add the ingredients into a medium size pot and cook over medium-low heat until it becomes thick, about 10 minutes. Remove and let stand.
  3. Slaw: Combine all ingredients in a large bowl and mix until completely combined. Keep cool before serving.
  4. Burgers: Add the shiitake mushrooms to a food processor and process on high speed until they are finely chopped.
  5. Combine the mushrooms into a large size bowl along with the pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.
  6. Place the pork burgers on the grill on high heat and cook them for 5 to 6 minutes on each side, or until dark grill marks are formed and they are cooked throughout.
  7. To plate: Place the grilled burger on top of the toasted bottom brioche bun. Glaze the burger with the soy-balsamic glaze and top off with a heaping scoop of banh mi slaw followed up with the toasted brioche bun top.

 

Watch: How to Make Blended Burgers

Classic Blend Burgers

For National Burger Month, we’re putting a twist on an American classic. Whether you’re looking to cut a few calories or stretch your dollar, blending mushrooms into your favorite protein is an easy way to create a sustainable and nutritious burger without sacrificing any of the flavor.

Now that you’ve got the basic recipe down, we want to see your creations! Hashtag #blenditarian on social to show us how you BYOB (blend your own burger).

WATCH: Mushroom Crepes with Gruyere Béchamel Sauce for Mother’s Day

Special thanks to Chez Uz for helping us cook up crepes for Mom this weekend. Rich and inviting, Mom won’t be able to resist the comfort that comes with each flavorful bite. 

Mushroom Crepes-1

This recipe is inspired by a savory crepe recipe that we often enjoyed during my childhood.  The original recipe is made with sliced mushrooms, broccoli, and canned mushroom soup–a rich and comforting dish.  While my memory reminds me that it was a great recipe, I wanted this new version to be even better by using more mushrooms, and no broccoli or canned soup. Still rich in flavor, as well as inviting and comforting with each bite.

I doubled the amount of the mushrooms used in the original recipe by adding blended mushrooms with sliced mushrooms into the filling.  Blending in mushrooms is one of my favorite ways to incorporate more flavor and moisture into dishes.  For this recipe, I also decided not to use canned soup, and I made an easy Gruyere Béchamel sauce, which compliments mushrooms very well.

This recipe would be wonderful served during Mother’s Day brunch or as a light entree during dinner.

Recipe: Mushroom Crepes with Gruyere Béchamel Sauce

Serves:  4

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup minced yellow onion
  • 2 fresh garlic cloves finely minced
  • 1 1/2 pounds cremini mushrooms
  • 1 teaspoon dried thyme
  • 4 cups packed spinach, washed and dried
  • 1/4 cup salted butter
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • 1 cup shredded gruyere cheese
  • kosher salt
  • fresh cracked black pepper
  • 8 crepes – your favorite recipe or they can be found pre-made at the grocery store
  • fresh thyme sprigs as garnish – optional

Directions: 

Place a large frying pan over medium-low heat and add the olive oil.  Once slightly warmed add the yellow onion.  Stir and cook until soft; about 3 minutes.

Add the garlic and dried thyme.  Stir again.  Lower heat to the lowest setting on your stove.

Place 3/4 of the mushrooms into a food processor and finely chop.

Slice the remaining 1/4 of the mushrooms.

Add the mushrooms to the onion/garlic mixture and cook, stirring often for 5 minutes over medium-low heat.

Add the spinach and cook just until wilted over medium-low heat. Remove from the heat and set aside.

Heat the oven to 425 degrees Fahrenheit.

Place the butter into a medium saucepan over low heat and melt.

Whisk in the flour, then slowly pour in the milk.  Stir over medium-low heat until slightly thickened.

Add the cheese, continue whisking until melted.  Season with salt and pepper.  Remove from the heat and set aside.

Place a crepe into a baking dish and fill with some of the mushroom filling, roll up, and then repeat.  You can place the crepes into individual baking dishes as I did in the video or a large baking dish.

Drizzle with some the Gruyere Béchamel sauce.

Optional: garnish with a sprig of fresh thyme.

Bake for 15 – 25 minutes until the sauce is bubbly and lightly golden.

Serve.

Eat.

Celebrate Mushroom Month with Six Ways to Cook Mushrooms

Celebrate Mushroom Month this September with Chef Billy Parisi and his six ways to prepare and cook mushrooms!