Archive for the ‘Lunch’ Category

Combat the Cold with Johnny Rockets’ New Portobello Chicken Sandwich

This time of year, the weather outside is frightful – but inside a Johnny Rockets? Delightful! (Thanks to the latest addition to its menu, the Portobello Chicken Sandwich.)

JohnnyRockets-PortobelloChicken

Johnny Rockets is beating winter blues by offering the ultimate comfort—and quality—sandwich: all-natural, farm-raised, grilled chicken breast topped with juicy Portobello mushrooms, smoked Gouda cheese, fresh spring mix, Applewood smoked bacon and mayonnaise served on a brioche bun. A sizzling combination to warm you to the core!

Known for creating high quality, delicious and innovative foods, Johnny Rockets has us craving this new mouth-watering mushroom masterpiece. The sandwich is available for a limited time this winter, so fight the flurries and make your way to Johnny Rockets today!

Risotto with Crispy Mushrooms

Nothing warms your belly and fills you up like a bowl of rich and creamy mushroom risotto. This risotto by Bell’alimento is brimming with crispy mushrooms and is just what you need on a cold winter day.

Risotto is the perfect fall/winter dish. It will warm you from head to toe with its creamy goodness. It’s strong enough to be the main course or it’s a spectacular supporting side dish. Mushroom risotto is a classic. It’s typically made by mixing in the mushrooms during the stirring process, but we’ve taken the liberty of shaking things up a bit by crisping (browning) sliced Portobello mushrooms in a bath of sautéed butter first and then adding it to the top of the finished risotto. I think this gives it even more mushroom flavor, which of course is the goal.

Creamy Mushroom Risotto by Bellalimento

You can use a chicken stock or go with a vegetable (or mushroom stock) to make it vegetarian. IF you’re lucky enough to have any leftovers, you can always make Arancini!

Risotto with Crispy Mushrooms

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
2 tablespoons unsalted butter
16 ounces fresh mushrooms – sliced
kosher salt/black pepper
1/4 cup extra virgin olive oil
1 small onion – minced
2 cups arborio rice
6 cups vegetable/chicken stock
1/4 cup grated Parmigiano Reggiano

Directions:
1. Into a saute pan, melt butter over medium heat. Add mushrooms. Season with salt and pepper. Saute until crispy around edges. Stirring as necessary. Set aside.

2. Into a large sauce pan and oil and heat over medium heat. Add onion and cook until translucent. Add rice, stir continually until rice changes color ever so slightly and is coated well with oil. Stir constantly so you do not let your onions or rice burn.

3. Reduce heat to low, add in about 1/2 cup of stock and stir continually. Season with salt. Once stock has reduced add another ladle of stock. Continue this process until your risotto is al dente {approx 30 minutes}

4. Remove from heat, check for seasoning, adjust if necessary. Stir in Parmigiano Reggiano.

5. Top risotto with crispy mushrooms and garnish with fried sage leaves if desired.

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.

Vegetable Noodle Bowl with Mushrooms

Paula of bell’alimento shares her take on noodles with mushrooms.

The bulk of my college diet consisted of ramen noodles. I was on a strict budget and they definitely fit the bill. Although I still appreciate a good deal, my taste palette has changed just a bit since then. When I want something fast and filling I gravitate towards these Noodle Bowls.
Vegetable Mushroom Noodle Bowl
This recipe comes together in less than 15 minutes and is packed full of veggies and our favorite, mushrooms! To save time, I like to use a pre-package bag of broccoli slaw for this recipe. The combo is made up of red cabbage, broccoli and carrots.

You’re also going to toss the seasoning packet that comes with the ramen noodles. We’re going to add our our sauce mixture that in my humble opinion, is much tastier and better for you.

Vegetable Noodle Bowl with Mushrooms
A quick mix of sauce, set the noodles to boil and a saute later and you’ve got yourself an inexpensive and filling lunch or light dinner!

Yield: 4
Cook Time: 10  – 15 minutes
Prep Time:  5  minutes

Ingredients:
1/4 cup soy sauce
2 teaspoons oyster sauce
2 teaspoons packed brown sugar
1 teaspoon fresh grated ginger
1 clove garlic – minced
2 teaspoons sesame oil
3 packages Ramen noodles (discard seasoning packets)

2 tablespoons vegetable oil
1/2 onion – minced
4 – 6 ounces fresh mushrooms – sliced
6 ounces broccoli slaw (carrot, broccoli and cabbage mixture)
green onion – sliced thinly for garnish, optional

Directions:
Into a small bowl whisk together: soy sauce, oyster sauce, sugar, ginger, garlic and sesame oil. Set aside.

Cook ramen according to package directions (note: do not use included seasoning packet). Drain.

WHILE ramen is cooking, into a large saute pan heat vegetable oil over medium heat. Add onion and saute until softened. Add mushrooms and cook until just softened. Add broccoli slaw and cook until softened. Stirring as necessary.

Add sauce to pan and toss to combine. Add cooked ramen, toss to combine.

Garnish with green onion.

Mushrooms Make School Lunches Delicious

As summer comes to a close and we begin swapping bathing suits and flip-flops for backpacks and pencils, school lunches become top-of-mind. What will your little ones (and big ones) be eating for lunch every day? Council Representative, Kathleen Preis, walks us through all the delicious meat and mushroom blend dishes your kids will be enjoying this school year!

Mushrooms-School-Meals-2016

What do Chicken & Mushroom Gravy, Spaghetti & Meatballs with Mushrooms, and Mushroom & Olive Tapenade all have in common? No, they are not the bestselling menu items at a restaurant up the street. They are not dishes that wowed the judges on a national cooking show. In fact, they are menu items that could be served in your kid’s lunchroom this school year!

Mushrooms-School-Meals-Olive-Tapenade-2016

School Foodservice Directors across the nation are embracing fresh mushrooms and blending them into lunch menus in hundreds of districts across the United States. Hickman Mills School District in Missouri added a Mushroom Taco Salad and Mushroom Spaghetti to their menu and the response from the students was overwhelming! 90% of students surveyed enjoyed the Mushroom Taco Salad and requested it be served again! In New Orleans Public Schools, School Nutrition Director Rosie Jackson added Vegetarian Lasagna and Mushroom & Olive Tapenade to the menu during Mushroom Week. 80% of students at the secondary level preferred the mushroom blended entrees!

Mushrooms-School-Meals-Kids-Love-2016

The secret to all these delicious tasting and highly requested lunch items is… mushrooms! Blending finely chopped mushrooms in popular ground-meat favorites like burgers, meatballs, tacos, and meatloaf helps to create healthier menu items for school lunch programs. Two years ago Jessica Shelly at Cincinnati Public Schools switched her 100% beef burger to a beef & mushroom blend burger and was delighted by the results. “By switching to the beef burger with mushrooms, my calories and fat went down enough that I could add cheese to the elementary school burgers and offer turkey bacon to high school burgers – when they saw turkey bacon cheese burger as an option my high schoolers went nuts! They loved it!”

Adding mushrooms into classic ground meat dishes not only makes them healthier, it keeps them tasting “familiar” so students are more likely to continue gobbling up their burgers, meatloaf, and tacos without knowing they are better for them! So when your kids come home and tell you how they tried mushrooms at lunch time, don’t be surprised… heck you could even give blending a try it at home!