Archive for the ‘holidays’ Category

Keep Warm with Winter Mushroom Recipes

Try any one of these winter mushroom recipes to warm up this winter!

Winter has arrived and there’s a chill in the air! Hearty and healthy mushrooms can warm you up on the coldest days. Sautéing or roasting your favorite fungi will bring out the naturally savory and deliciously warm umami flavor. From vegetarian appetizers to brothy soups, blended stews to a hearty pie, mushrooms elevate all the classic winter meals. Survive the dark, dreary days by inviting friends and family over to enjoy scrumptious ‘shrooms next to a crackling fire.

New Year’s Resolution Challenge: Can You Do Better?

As the clock strikes midnight on December 31, what resolution will you be making? Is it to do better for your health? Perhaps it’s to do better by our planet? Or maybe you want to master a skill, like cooking, and be a better cook. Whatever your reason for wanting to do better, know that you’re not alone. There’s an entire community of people pledging to do better called blenditarians: people who believe that the mighty mushroom has meaty powers to make meals more delicious, nutritious and sustainable!

Care to do better? Take the pledge and join the growing blenditarian movement!

Winter Mushroom Recipes

Use the mix of mushroom and blended recipes below to keep you warm all winter long.

Slow Cooker Barbecue Mushrooms

Slow Cooker Barbecue Mushrooms
Serve barbecue mushrooms as a meat-free app at parties this month. Slow cooked in a simple homemade sauce, they are satisfying and savory.

Mexican Mushroom Meatball Soup

Mexican Mushroom Meatball Soup
Jump start soup season with a deliciously savory blenditarian soup that will warm you up from the inside out.

Savory Baked Brie with Crispy Mushrooms

Savory Baked Brie with Crispy Mushrooms
We always say yes please to cheese! Combine melty brie cheese and crispy mushrooms for the perfect winter cheese plate.

Shepherd’s Pie with Mushrooms, Stout and Potatoes

Shepherd’s Pie with Mushrooms, Stout, Potatoes
Sit down with family and friends for a homecooked meal that’s hearty and packed with flavor. Dinner is served.

Shiitake Mushroom Ramen To Go

Shiitake Mushroom Ramen To-Go
Create a comforting lunch to-go with ramen in a jar! Earthy shiitake mushrooms and noodles in a rich broth will brighten your day.

Mushroom Chipotle Chili

Mushroom Chipotle Chili
When in doubt, go the chili route. Blend mushrooms and beef for your base, then top with sour cream, cheese and onions.

Savor the Flavors of the Season with Billy Parisi’s Sausage and Mushroom Stuffed Acorn Squash

If you’re looking for a festive and seasonal appetizer for your holiday feasts, try Chef Billy Parisi’s Sausage and Mushroom Stuffed Acorn Squash – simple and loaded with flavor. 

Sausage and Mushroom Stuffed Acorn Squash Overhead

I often say I love summer produce the best with its abundance of vine fruits and vegetables, until I sink my teeth into root winter vegetables like this acorn squash – stuffed with sausage and mushrooms.  Whether it’s that delicious savory nutty flavor from fall squashes or the heartiness of root vegetables, there’s something about winter produce that really has helped me appreciate the season.  Regardless of which seasonal produce you prefer, there is no doubt that mushrooms can help enhance the flavor.  The best part about this recipe is that you could use shiitake mushrooms, portabella mushrooms or buttons, like I did, and it will still be delicious due to mushrooms’ versatility.

Stuffing acorn squashes is nothing new, but changing up the stuffing to your desire is.  I’ve seen meat sauces with meatballs, ground turkey, you name it!  I wanted to create something that represented fall with tons of balanced flavor.  The combo I came up with is Italian sausage, apples, brown rice, finely minced button mushrooms, bread crumbs and herbs.  You’ve got salty from the sausage, savory from the herbs, a little sweet and tart from the apples and, of course, umami from the mushrooms.  Not to mention all of that goodness is stuffed up in an acorn squash half and baked in a brown sage butter sauce.

When finely mincing the mushrooms, you can either do it with a knife or put them in a food processor and process until they are to the minced consistency.  I prefer the latter, as it saves a ton of time so you can focus on everything else.  Once the mushrooms are finely minced, mix them in a bowl with the other ingredients.  Now before you stuff up the squash, be sure to scoop out the seeds and season the inside with salt and pepper.

Once they were stuffed up, I added a few more panko crumbs to the top and then off to the oven.  While they were baking, I cooked some butter in a small pot until the milk fats were cooked off and turned the butter slightly brown, making brown butter.  Browning butter makes for a really tasty nutty flavor which I thought would be perfect to drizzle on top of the stuffed squash.  Once the butter is brown, I seasoned it with salt and pepper and added in some fresh chopped sage.  Super delicious!!  This Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter is as simple as it gets and is absolutely loaded with flavor!!

Sausage and Mushroom Stuffed Acorn Squash Cut Open

Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter Recipe

Serves 6

Ingredients

1 pint domestic mushrooms, brushed free of any dirt
1 pound loose Italian sausage
2 cups cooked brown rice
1 peeled and small diced Granny Smith apple
1 peeled and small diced Fuji apple
¾ cup panko bread crumbs + more to top off
3 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
4 acorn squash cut in half, seeds removed and seasoned
1 stick unsalted butter
Kosher salt and fresh cracked pepper to taste

Procedures

1. Preheat the oven to 375°.

2. Using a knife or food processor, finely mince the mushrooms to match the consistency of the sausage.

3. Add the mushrooms to a bowl and mix with the sausage, rice, apples, ¾ cup of panko bread crumbs, 1 teaspoon of sage, 1 teaspoon of thyme, salt and pepper until combined.

4. Place the squash skin side down on a sheet tray lined with parchment paper and season the inside with salt and pepper. Evenly divide the sausage-mushroom mixture and stuff it into the center of the acorn squash. Sprinkle on remaining bread crumbs and bake in the oven at 375° for 30 to 35 minutes or until the tops are lightly browned and the sausage is cooked through out.

5. In a small pot, add the butter and cook over low heat until the milk fat solids are cooked and the butter begins to turn light brown. Remove from the heat, season with salt, pepper and remaining sage and drizzle it over the cooked stuffed squash. Enjoy!

3 “Souper” Ways to Include Mushrooms this Season

Elevate soup season with fresh, umami-rich mushroom soups.

Warm up these cooler days with fresh mushrooms. Whether you’re cooking a weeknight dinner or prepping for a holiday party, incorporating umami-rich mushrooms into your favorite comfort foods is the perfect way to sneak in an extra serving of vegetables – and a boost of flavor – this season.

Adding vitamin D into our diets this time of year is essential to coping with shorter days and longer nights. Thankfully, mushrooms, such as maitake are packed with vitamin D, which helps the body absorb calcium and maintain bone strength.

Check out three of our favorite and “souper” versatile recipes fit for the season:

Vegetarian? Toss your favorite mushrooms into this Creamy Mushroom & 3 Bean Soup. The protein and fiber from the beans will keep you full and focused for hours.

Creamy Three Bean Mushroom Soups

Recipe Courtesy of Dine and Dish

Fall Cream of Mushroom Soup: Take this comfort classic up a notch by adding fresh button, baby portabella, shiitake and oyster mushrooms into the mix.

Creamy Mushrooms Soups

Recipe courtesy of Chef Billy Parisi

Whip up a batch of this rich, non-dairy Roasted Mushroom Parsnip Soup for dinner and savor the flavor of sweet parsnips and herbaceous thyme.

Roasted Parsnip Mushroom Soups

Recipe courtesy of Chez Us

 

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.

Easy Cheesy Mushroom Pinwheels

Looking for the perfect appetizer to serve your friends and family this holiday season? Add a Pinch’s Easy Cheesy Mushroom Pinwheels are not only quick to prepare they are sure to please!

These mushroom pinwheels are so easy to make and are so delicious! Made of puff pastry, mushrooms, onions, garlic, and cheese, these pinwheels are always a favorite as an appetizer or for a light lunch or snack!

To make these pinwheels, sauté mushrooms, onion, and garlic in a little olive oil and then spread onto thawed puff pastry. Then, top with shredded cheeses, salt and pepper, slice, and bake until golden brown.

Easy Cheesy Mushroom Pinwheels

Easy Cheesy Mushroom Pinwheels

Ingredients:
1 roll puff pastry, thawed
1 tablespoon olive oil
1 (8-ounce) package sliced Portobello mushrooms
½ medium onion, diced
1 clove garlic, minced
½ cup shredded Monterrey jack cheese
½ cup shredded Parmesan cheese
salt and pepper, to taste

Instructions:
1. Preheat oven to 350º F.
2. Drizzle olive oil into a 12-inch skillet. Saute mushrooms, onions, and garlic until mushrooms are tender, about 3 to 5 minutes. Remove from heat.
3. Unroll puff pastry and spread with mushroom mixture. Top with cheeses and salt and pepper. Roll and slice into ½-inch slices. Place onto rimmed baking sheet and bake until golden brown, about 8 to 10 minutes. Remove from heat and allow to stand about 3 minutes. Serve warm.