For National Burger Month, we’re putting a twist on an American classic. Whether you’re looking to cut a few calories or stretch your dollar, blending mushrooms into your favorite protein is an easy way to create a sustainable and nutritious burger without sacrificing any of the flavor.
Now that you’ve got the basic recipe down, we want to see your creations! Hashtag #blenditarian on social to show us how you BYOB (blend your own burger).
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.
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
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
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
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.
Break away from the bun! Cheeseburgers and quesadillas collide to create a scrumptious burgdilla (dillaburger?). Whatever you call it, call it delicious. Simply top tortillas with your mushroom-meat blend, add your favorite burger fixings, warm on a skillet, and enjoy the newest way to eat a “cheeseburger.”
Did you know that mushrooms with veils that have begun to break have deeper, meatier flavor? And that keeping mushrooms in a brown paper bag in the fridge is the recommended way to store them? Get the most from your mushrooms by following these helpful tips the next time you’re selecting and storing mushrooms.
Purchase mushrooms that are firm with a fresh, smooth appearance.
Surfaces should be dry, but not dried out, and appear plump.
A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.
Store mushrooms in their original packaging or in a porous paper bag for prolonged shelf-life.
Some mushrooms may keep for up to one week in the refrigerator.
Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month.
Watch as Chef Bill Briwa from the Culinary Institute of America and Bart Minor, President of the Mushroom Council, answer your questions about how to select and store fresh mushrooms.
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!
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