Archive for the ‘mushroom month’ Category

Happy National Mushroom Month!


Join the fun(gi) all National Mushroom Month long! ?

How do we love thee, our fungi? Let us count the ways:

1. You can always be relied on to make the most basic meals delicious – think early morning omelets, lunchtime pizzas and burgers, afternoon salads, or late night cheese-filled apps.

2. You are your own kingdom of healthy goodness – neither fruit nor vegetable, but featuring some of the best qualities of both. AND, you’re the only food in the produce section giving us vitamin D.

3. You’re gentle on the Earth – requiring less water and space to grow than most other foods.

4. You blend so well: finely chopped and then blended into proteins, you make burgers, tacos, meatloaf and other favorites more healthy, flavorful and sustainable.

5. Your umami is always an inspiration and an opportunity to discover and create new and exciting meals – think rice bowls, baked frittatas, crepes, and whatever else we can imagine.

You are the one, the only, the mushroom.


Mushroom Meal Matchups

Join in the fun(gi) this month in the first-ever “Mushroom Meal Matchups” bracket. We’re pitting 12 delicious mushroom dishes against one another for the title of the mighty, meaty and umami-est mushroom recipe of 2016!

Below find a few of our “best” recipes revealed this year. See all the contenders, vote for your favorite and enter to win prizes at


Best Bowl: Korean Rice Bowls
Also known as bibimbap (also known as “seconds, please!”).

Mushroom Crepes_blog

Best Brunch: Mushroom Crepes with Gruyere Béchamel Sauce
So good you’ll be eating it for brunch and brinner!


Best Banh Mi: Shiitake Pork Burger
“The best burger I’ve ever tasted, and I’m not even kidding.” – Chef Billy Parisi

Broccolini Mushroom Salad_blog

Best Broccolini: Broccolini Mushroom Salad
The side dish that became the main dish.

Steak and Sauteed Mushrooms_blog

Best in Butter: Steak with Herb Sautéed Mushrooms
A pairing for the ages that only gets better with butter.


Best Bite-Sized: Baked Mushroom Frittata Muffins
Little in size, BIG in flavor.

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


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


small pickles
red onion, finely minced
water crackers


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.

Carl’s Jr. Introduces Its Latest Star… And You’ll Never Guess Who It Is!

What is hot enough, trendy enough, and tasty enough to compete with Carl’s Jr.’s former group of sultry spokespeople?

Mushrooms of course!

Mushrooms are making their debut on top of Carl’s Jr.’s newest burger, The Mushroom and Swiss All-Natural Burger. Naturally mushrooms are the perfect partner for this burger which features grass-fed, free-range beef, umami rich mushrooms, and melty Swiss cheese.

Mushrooms truly are ‘natural beauties,’ providing important nutrients, including B vitamins, vitamin D, selenium, potassium, riboflavin, niacin and more. No burger is complete without them!

Why not celebrate Mushroom Month by giving this delicious burger a try? But hurry, it will only be around for a limited time!

Celebrate Mushroom Month with Six Ways to Cook Mushrooms

Celebrate Mushroom Month this September with Chef Billy Parisi and his six ways to prepare and cook mushrooms!

Sautéed Mushroom Asparagus Puffs

Paula from Bell’ Alimento shares a quick and delicious appetizer recipe that is sure to wow party guess at your next gathering.

These sautéed mushroom and asparagus puffs might just be your new favorite appetizer. They work for the simplest or the swankiest meal you could be serving. The recipe can be easily doubled or tripled if you’re serving a large party. It only takes one pan to pull these together and they come together in 30 minutes. How’s that for a multi-purpose appetizer.

You can use any variety of fresh mushrooms that you might have on hand. If you want to up the flavor sensation use a mixture of fresh mushrooms. It’s your party.


Sautéed Mushroom Asparagus Puffs

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes


• 1 sheet puff pastry – thawed
• 2 tablespoons unsalted butter
• 1 shallot – minced
• 8 ounces baby bella mushrooms – sliced
• 2-3 sprigs fresh thyme
• kosher salt/black pepper
• 1/4 cup dry white wine
• 1/2 bunch fresh asparagus – trimmed


1. Preheat oven to 400 degrees.
2. Using a pizza cutter (or the like) cut puff pastry into 6 equal portions. Transfer to a rimmed baking sheet lined with parchment or a silicone        mat. Set aside.
3. Into a sauté pan heat butter and shallot oven medium heat. Add mushrooms, thyme. Season with salt and pepper.
4. Using a slotted spoon, equally divide mushrooms between puff pastry portions.
5. To sauté pan add wine and asparagus. Cook until asparagus is tender. Equally divide asparagus been puff pastry portions.
6. Bake for approximately 20 minute OR until puff pastry is golden and cooked through.