Archive for the ‘Fresh Mushrooms’ Category

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.

30-Minute Meals with Mushrooms

Recipes-Apr-Blog

Whether you’re on the hunt for a home-cooked meal after a long day of work or trying to squeeze in a nutritional dish for the kids in between soccer practice and homework, we understand that you don’t always have time to cook an elaborate meal. So we’ve simplified the process and developed an easy, go-to-guide for whipping up healthy and delicious dishes in less than 30 minutes.

Tips:

  • Take advantage of help at the store and enlist the butcher to cut, bone, or skin meat, and have the fishmonger skin or fillet the fish. You can also cut down time in the kitchen by purchasing pre-cut veggies.
  • Keep your pantry stocked with healthy grains such as noodles, lentils or brown rice for a quick, go-to base for any recipe.
  • Incorporate mushrooms for an easy solution to boosting flavor and nutrition in any meal.
  • Save time tomorrow and double the recipe tonight for great leftovers to pack as lunch or dish up for dinner.

Check out some of our favorite, fast and flavorful dishes!

7 Minunte Ramen

Seven-Minute Ramen Bowl
What’s quicker than ramen? Elevate and add some flair with fresh veggies – ready to serve in minutes!

Cheeseburger-Quesadilla5

Cheeseburger Quesadilla
Quesadilla night with a twist! Customize with your favorite burger toppings for a sure crowd-pleaser.

Mushroom-and-Brussels-Sprouts-Hash-Bellalimento

Roasted Mushrooms, Brussels Sprouts and Bacon Hash
Spice up mornings with a simple, flavorful, nutritious take on the traditional breakfast bowl.

Mushroom-Chicken-Parmesan-Pasta

Mushroom and Chicken Parmesan Pasta
Whip up a lively meal for the whole family with this easy pasta dish from What’s Gaby Cooking.

Mediterranean Mushroom-Zucchini Boats 1

Mediterranean Mushroom-Zucchini Boats
Celebrate meatless Monday with this baked Mediterranean dish–and a boatload of veggies.

Blend-Chili-Macaroni-5

Blended Chili Macaroni
One-pot beef and mushroom chili is quick and easy. That’s what we call a win-win.

Broccolini Mushroom Salad

Looking for a healthy, yet flavorful spring side? This ‘shroom salad from bell’alimento is sure to impress.

Broccolini Mushroom Salad by Bell'alimento

If you’re looking for a super simple spring side dish that’s big on shrooms, then look no farther. It’s so good you might just want to eat it on its own. If you’re looking for a complete meal, try pairing it with salmon or chicken.

Broccolini Mushroom Salad

Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:
1 bunch fresh broccolini – trimmed
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1/4 teaspoon sesame seed oil
1/4 teaspoon red pepper flakes
1/2 tablespoon sesame seeds
1 clove garlic – minced
8 ounces fresh mushrooms – thinly sliced

Directions:
Into a large saute pan add 1/4 cup water and heat over medium heat. When simmering, add broccolini and cook until just softened. Transfer to serving bowl. Set aside.
Into a small bowl whisk together: soy sauce, vinegar, oil, red pepper flakes, sesame seeds and garlic. Pour into pan and heat over medium heat.

Add mushrooms and cook until tender. Pour over broccolini. Toss to combine.

VIDEO: Grilled Mushroom Cobb Salad Recipe

Sometimes basics are best. Get your greens—and a healthy serving of mushrooms—in this crave-worthy Grilled Mushroom Cobb Salad topped with meaty portabella mushrooms.

Do we have you convinced? Find the full recipe here.

Mushrooms 101: How to Clean & Prep Mushrooms

How-to-Clean-Prep-Mushrooms

Mushrooms grow low to the ground and while inspected and washed during harvest they may contain some residual dirt when sold in stores. For great-tasting mushrooms, it is important to buy them fresh and gently clean them to remove any soil while avoiding water saturation. Here are some tips for working with mushrooms.

Washing

Only wash mushrooms once you are ready to cook with them – avoid washing more than you need. Use a damp paper towel to wipe each mushroom, one at a time, to remove any dirt. You can also lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms. Mushrooms are extremely absorbent and won’t brown nicely when cooked if they are saturated with water.
 

Prepping

After rinsing and cleaning the mushrooms, determine the size of the cut for your dish: large chop, medium chop, diced or minced. Slice or dice your mushrooms and set aside for cooking.
 

Additional Tips

  • If the stem is tough, trim it before using. For shiitakes, stems should be removed before use. For portabellas, gills may be removed upon preference, as they store a large amount of moisture. Many people prefer to keep the gills intact for more flavor.
  • Accidentally wash more mushrooms than you need? Sauté and put them in your freezer to use later in the week.

For more information or to learn about cooking tips visit www.mushroominfo.com/preparation-tips.