Archive for the ‘Health’ Category

Show Your Heart Some Love with Mushrooms

Show-Your-Heart-Mushroom-Love

The month of February is all about the heart – as we celebrate Valentine’s Day and American Heart Month. With heart disease listed as the number one cause of death in the United States, February is a good time to assess the foods you consume to help keep your heart healthy. One simple tip for your ticker: trim calories and fat from meat dishes by blending meat with mushrooms. Mushrooms are naturally low in calories, fat free and cholesterol free, and still add delicious flavor.

In celebration of this heart-focused month, we’re sharing dishes to make hearts happy – from romantic appetizers for two to hearty meals for the entire family.

caprese-stuffed-portabella1Caprese Stuffed Mushroom
Layer portabella mushrooms with mozzarella, tomato, and spinach for a fresh take on the Caprese salad and a lovely light lunch or pre-dinner salad.

Mushroom-Chorizo-Stuffed-Mushrooms1

Mushroom-Chorizo-Stuffed Mushrooms in Port Wine Sauce
These oven-roasted, mushroom- and chorizo-stuffed mushrooms bathed in port wine sauce are sure to impress any date.

Stuffed-Peppers4

Pepper Burrito “Bowls”
Meaty portabella mushrooms take the place of meat in these vegetarian pepper burrito bowls. Brown rice and beans make a healthy yet satisfying addition to the filling.

Lamb-Ragout5

Lamb Ragout
This one-pot ragout is an easy family meal or romantic entrée for two. Mushrooms blend seamlessly with ground lamb, extending portion sizes and boosting flavor.

Roasted-Mushroom-Parsnip-Soup-ChezUs

Roasted Mushroom Parsnip Soup
What’s cozier than curling up with a big bowl of soup? This creamy soup by Chez Us is rich, smooth, and believe it or not, doesn’t contain any dairy.

katie-Cavuto_Middle-Eastern-Meatballs

Middle Eastern Meatballs with Cinnamon Spiced Tomato Sauce
Spice up a classic recipe: blended mushrooms add flavor and texture while the cinnamon and bulgur provide a pleasantly surprising twist.

Recipes to Keep Your Resolutions on Track

Recipes to Keep Your Resolutions on Track

New Year’s resolutions are in full effect. Like most of you, we are ready to take control of 2016 with a healthy and delicious meal plan. This year, the Mushroom Council would like to encourage everyone to see their resolutions through by consuming fewer calories and making informed food choices. Lucky for us, mushrooms can help!

Whether you are preparing appetizers, lunch or dinner, it’s easy to incorporate nutritious mushrooms:

  • Add mushrooms as a topping to favorites like avocado toast and seared salmon. Boosts flavor and nutrients in a matter of minutes.
  • Blend meat and mushrooms to naturally lower calories and saturated fat in classic dishes like meatloaf and fried rice. Don’t sacrifice flavor, mushrooms add umami.
  • Get creative and serve mushrooms in new ways! Stuff them with winter veggies or wrap a delicious Asian blend in buttery Boston lettuce.

How will you add mushrooms to your 2016 resolutions?

Asian Blended Lettuce WrapsAsian Lettuce Wraps
Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.

Seared Baja Salmon Topped with MushroomsBaja Salmon with Mushrooms
Plenty of vitamin D in this highly flavorful salmon and mushroom dish.

Winter Salad Stuffed PortabellasWinter Salad Stuffed Portabella Mushrooms
Jennifer Farley from Savory Simple turns her favorite winter salad into a gourmet meal with a hearty portabella as the base.

Blended Pork Fried MushroomsPork Mushroom Fried Rice
For this Pork Mushroom Fried Rice recipe use half ground mushrooms and pork, along with flavorful Chinese inspired flavors.

Mushroom Avocado ToastsMushroom Avocado Toast
An open faced sandwich, light toasted, topped with fanned avocado, piled high with caramelized mushrooms, sprinkled with aged cheese and then finished with a few micro greens.

Blended Mushroom MeatloafMushroom Meatloaf with Mushroom Sauce
Paula from Bell’alimento shares a meatloaf recipe that guarantees a dose of mushrooms in every bite.

Creamy Roasted Mushroom Parsnip Soup

Soup weather is here, meaning it’s time to get out of the cold and curl up with a big bowl (or two!). This creamy soup by Chez Us is rich, smooth, and believe it or not, doesn’t contain any dairy. It’s a great option for lunch or dinner.

Creamy Roasted Mushroom Parsnip Soup by Chez Us

I use to be more of a fair weather cook which meant I enjoyed the warmer seasons and took full advantage of summer’s bounty. Now, I have to admit that I am more of a cold weather home chef and enjoy nothing more than the comfort of a hearty soup or stew to warm up chilly evenings. The days and nights have finally begun to chill down in California, and I have begun taking advantage by making big pots of hearty soups. This recipe for Roasted Mushroom Parsnip Soup came about after a trip to London where I fell in love with a similar hearty recipe.

I am big on making creamy soups that do not require dairy to create that smooth, creamy texture. I achieve this indulgent bowl of soup, by using ingredients that are rich in flavor, cooking them long and slow, then pureeing in a food processor. Everyone is surprised at how flavorful the soups are without the added richness of cream or milk.

Creamy Roasted Mushroom Parsnip Soup by Chez Us

The depth of this recipe comes from roasting the mushrooms and parsnips before simmering with the other ingredients. While I roast root vegetables all the time, I did not begin working on roasted mushroom recipes until recently. I LOVE the character that comes with roasting mushrooms, even more so than sautéing them. Roasting the mushrooms adds a crazy depth to an already delicious ingredient by bringing out the earthy flavor and creating a rich, caramelized color.

Creamy Roasted Mushroom Parsnip Soup by Chez Us

Roasted Mushroom Parsnip Soup

What I love the most about this winter recipe is how easy it is to make, and how rich and flavorful it is.

Ingredients:
1 pound cremini mushrooms, cleaned and cut into quarters
1 pound parsnips, peeled and cut into 1″ pieces
3 tablespoons + 2 teaspoons olive oil
1/3 cup leek, whites only, thinly sliced
1 clove garlic, smashed
1 teaspoon dried thyme
5 cups vegetable stock
1/4 pound shiitake mushrooms, cleaned and thinly sliced
2 tablespoons olive oil
1 clove garlic, finely minced
sprigs of thyme
kosher salt, to taste
black pepper to taste

Method:
• Preheat the oven to 425.
• Place the parsnips on a baking sheet, drizzle 1 tablespoon of olive oil over the top and toss to mix. Roast for 15 minutes.
• Remove the parsnips from the oven and add the mushrooms. Drizzle the remaining 2 tablespoons of olive oil over the top, using a spoon stir to mix. Roast for 15 minutes.
• In a dutch oven heat 2 teaspoons of olive oil over medium low heat, then add the leeks. Stir and cook until soft, about 3 – 5 minutes.
• Add 1 of the cloves of garlic (the smashed one). Stir.
• Then add the mushroom mixture, thyme and the stock. Stir.
• Bring to a boil, then lower the heat to a very low simmer and cook for 30 minutes.
• Let cool for 5 minutes.
• Using a food processor, in batches puree the mixture until smooth.
• Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.
• In a small saucepan heat the 2 tablespoons of olive oil over medium low heat. Add the shiitake mushrooms, stir and cook until lightly golden. This will take about 5 minutes. Stir in the garlic and season with salt and pepper.
• To serve place some of the soup in a soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.

Mushrooms with Long Grain and Wild Rice

Looking for a holiday dish that is quick and easy to pull together? Robyn from Add a Pinch shares a flavorful mushroom side dish that is sure to please!

With Thanksgiving just around the corner, followed quickly by Christmas and New Years, having a simple side dish recipe that everyone absolutely loves is always a plus!

Simple Mushrooms with Long Grain and Wild Rice

Mushrooms with Long Grain and Wild Rice

This simple mushrooms with long grain and wild rice recipe is always a favorite and couldn’t be much quicker or easier! I love that even as easy as it is to prepare, it always makes an elegant side dish that works perfectly for any holiday meal!

Ingredients:
2 (6-ounce) packages long grain and wild rice with seasonings
2 tablespoons olive oil
1 tablespoon butter
½ medium onion, diced
2 cloves garlic, minced
12 ounces fresh mushrooms, sliced
½ cup chicken stock
½ teaspoon Kosher salt
½ teaspoon dried thyme
1 tablespoon chopped fresh parsley, optional

Instructions:
Prepare wild rice according to package instructions in a 3-quart saucepan. Meanwhile, in a 12-inch skillet over medium heat, add olive oil and butter and sauté onion until tender, about 3 minutes. Stir in garlic and mushrooms and cook until tender, about 7 to 10 more minutes. Pour in chicken stock, salt and dried thyme and cook until the chicken stock is reduced by about half. Remove from heat and stir mushroom mixture into the cooked rice and top with fresh parsley, if using. Serve warm.

Mushroom Pâté

Denise of Chez Us shares a delicious vegetarian snack with us.

Appetizers are the hardest part of a meal for me to plan out.  Strange I know;  but, I do not like just to toss out some cheese and crackers.  I want the meal to be great from beginning to end.  This recipe for Mushroom Pâté is exactly that;  great and delicious.  Not to mention, a wonderful addition for your vegetarian guests.

Mock Mushroom Pate by Chez Us

While I enjoy a good Pâté, I am not terribly fond of liver, which seems like a contradiction.  That is why this vegetarian version is perfect for me. It is creamy as well as rich, and can be enjoyed on a Monday night at home or during a fancy dinner affair; I like to call it casually chic.  I guess you could say it is a favorite around our home.

This recipe for Mushroom Pate is made with cremini mushrooms as well as dried porcini. After sauteing the mushrooms with shallots and garlic until caramelized, I pureed the mixture until smooth. Typically, Pâté has brandy or cognac in it; I like to use bourbon for this recipe. To obtain the nice fatty top that is on Pâté, I poured melted ghee over the top before placing in the refrigerator for 24 hours.  Definitely let sit for 24 hours to marriage the rich flavors together.

Serve this pate with lots of water crackers as well as diced red onion, capers and cornichons.

Mock Mushroom Pate by Chez Us

Mushroom Pâté

Ingredients:

5 ounces dried porcini
2 cups boiling water
2 tablespoons ghee plus some extra for topping the pate
1/3 cup shallots, chopped
1 large clove of garlic, chopped
1 pound cremini mushrooms, cleaned, stems removed, thin slices
1 large sprig of fresh thyme, leaves only
2 tablespoons bourbon or mushroom stock
1 tablespoon creme fraiche or sour cream – can omit if dairy free
salt, to taste
fresh cracked black pepper, to taste

Serving:

small pickles
capers
red onion, finely minced
water crackers

Method:

In a small bowl place the porcini with the hot water.  Let sit for 15 minutes.  Then drain well.

In a large frying pan melt the ghee.

Add the shallot to the ghee and cook until soft over low heat, about 3 – 5 minutes.

Add the cremini mushrooms and porcinis to the pan and continue cooking over low heat until caramelized and soft, stirring often.  This step will take about 15 – 20 minutes.

Stir in the garlic and thyme.  Cook for 3 minutes.

Add the bourbon or stock to the pan, then stir to deglaze the pan.

Set aside and let cool.

Place the mixture into the food processor and blend until very smooth.

Season to taste with salt and pepper.

Add the creme fraiche or sour cream and blend again.

Place into a serving container.  Pour a small amount of melted ghee over the top of the pate.

Cover with a lid or wrap and place into the refrigerator for at least 4 hours before serving.

Serve. Eat.