Soak up the last few days of summer with these mouth-watering steak, potato and mushroom kebabs from bell’alimento.
What goes great with steak? Mushrooms and potatoes of course. This is a great variation on steak and potatoes. Who doesn’t love food on sticks, right? These kebabs are great served as is or for more of a mouthful, serve them over a bed of rice or even with a side salad.
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.
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.
As National Grilling Month comes to a close, we asked grilling expert Dr. BBQ to share his favorite way to cook with mushrooms.
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.
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.
Turn up the heat this month and top your summer salad with Asian Mushroom Chicken Patties from Chez Us. Your patio party just got better.
July is National Grilling Month, and I have been firing up our indoor grill as well as the outside one often all month long. One of our favorite recipes has been this one for Asian Mushroom Chicken Patties using The Blend method. Inspired by the flavors of South East Asia cuisine, it is packed with flavor and it is light and healthy. Perfect for summer time meals or any season meals.
I am always looking for ways to make our meals healthier, and one way I approach this is by using The Blend method by replacing half of the meat in a recipe with chopped mushrooms. Added flavor, vitamins and nutrients, as well mushrooms make every recipe extra moist and juicy. I feel better knowing I made one of my recipes healthier with the addition of mushrooms. When I serve a recipe using The Blend method to friends and family, they are always so surprised that half of the “meat” is mushrooms. Great for picky eaters too.
To make serving these patties fun as well as leaner on my waistline, I serve them wrapped in lettuce leaves along with carrots, cucumber, and more cilantro. I prefer to make ribbons out of the carrots but feel free to grate or thinly slice. The cucumbers are sliced very thin, with the seeds left in.
The dressing is a drizzle of nuoc cham, which is a traditional Thai sauce usually served with spring rolls, and equally as good with this recipe. My version is more tart and a little spicy, perfect companion with the grilled mushroom chicken patties.
Asian Mushroom Chicken Patties
1/2 pound ground chicken
1/2 pound cremini mushrooms
1/2 cup yellow onion, diced
1 large clove garlic, finely minced
2/3 cup panko
1/8 cup cilantro, finely minced
2 teaspoons Sriracha
sprinkle salt and pepper
1/2 bunch cilantro leaves
1 large cucumber, thinly sliced
2 carrots, grated or cut into ribbons
1/8 cup fish sauce
1/4 cup sugar
1 tablespoon water
1/4 cup fresh lime juice
1 large garlic, finely minced
1 small red chili, thinly sliced
butter or red leaf lettuce
In a processor or chopper, chop the mushrooms finely.
Place the mushrooms, ground chicken, yellow onion, garlic, bread crumbs, cilantro, Sriracha, egg and salt and pepper together in a bowl. Mix well.
Form the mixture into small patties – will make 12.
Preheat a stove-top grill pan or an outdoor grill. Lightly coat the grate with a little olive oil.
Place the patties onto the hot grill and cook for about 2 – 3 minutes. The meat will lift up on its own when it is ready to turn over.
Flip and cook for another 2 – 3 minutes until cooked through.
Remove from the grill.
To serve, place a lettuce leaf onto a plate, top with some cucumber, carrots, cilantro and a mushroom chicken patty.
Drizzle with some dressing.
Dressing – I make this earlier in the day and place into the refrigerator until ready to serve.
Combine all of the dressing ingredients together in a small jar, place on the lid and shake to combine.
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.
“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
Preheat the grill to high heat.
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.
Slaw: Combine all ingredients in a large bowl and mix until completely combined. Keep cool before serving.
Burgers: Add the shiitake mushrooms to a food processor and process on high speed until they are finely chopped.
Combine the mushrooms into a large size bowl along with the pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.
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.
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.
The Mushroom Channel is updated by a member of the Mushroom Council’s PR team unless otherwise noted.
Please note that many links within these posts are to external sites not owned or maintained by the Mushroom Council. The Mushroom Council is not responsible for the safety, completeness, accuracy or nature of the content on those sites.
Sign up for Recipes
Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.