Archive for the ‘Fresh Mushrooms’ Category

Celebrate Summer Nights with Steak, Potato and Mushroom Kebabs

Soak up the last few days of summer with these mouth-watering steak, potato and mushroom kebabs from bell’alimento.

Steak, Potato and Mushroom Kebabs

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.

Steak, Potato and Mushroom Kebabs Recipe

Yield: 8 kebabs
Prep Time: 30 minutes marinating, 15 minutes active prep
Cook Time: 5 – 10 minutes

1 lb strip steak, cubed
1/2 cup olive oil and vinegar salad dressing
24 white button mushrooms, stems trimmed
24 small new potatoes

Directions:
Place steak in a large zip top bag, add salad dressing. Transfer to refrigerator and allow to marinate for 30 minutes.

While steak is marinating, soak wooden skewers.

Place a medium pot with water onto boil. Add potatoes and par boil.

Assemble skewers: mushroom, steak, potato; 3 of each on each skewer.

Grill skewers on grill or stove top on grill pan until meat is to desired done-ness, mushrooms have softened and potatoes have cooked through.
Steak Potato and Mushroom Kebabs

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.

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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.

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!

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: Celebrate National Grilling Month with Asian Mushroom Chicken Patties

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. 

Asian Mushroom Chicken Patties-3

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

Ingredients:

  • 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
  • 1 egg
  • sprinkle salt and pepper
  • 1/2 bunch cilantro leaves
  • 1 large cucumber, thinly sliced
  • 2 carrots, grated or cut into ribbons

Dressing:

  • 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

Method:

  • 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.
  • Serve.
  • 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.