Posts Tagged ‘crimini’

6 Varieties, Recipes and Fungi Facts to Celebrate Mushroom Month

It’s our favorite month of the year: Mushroom Month! To celebrate, here are a few fungi facts to remember why we have “mushroom” in our hearts for nature’s hidden treasure:

  • Mushrooms are full of umami – the fifth basic taste after sweet, salty, bitter and sour. Umami is derived from the Japanese word meaning “delicious.”
  • From crunchy enoki to meaty portobellos, mushroom varieties offer a range of flavors and textures.
  • Mushrooms are the only source of vitamin D in the produce aisle. One serving of UV-exposed crimini mushrooms can provide you with 1086 IU of vitamin D.
  • All mushrooms deliver beneficial nutrients such as copper, selenium and B vitamins, but did you know that different mushroom varieties offer different health benefits?
  • Mushrooms are gentle on the planet: Up to one million pounds of mushrooms can be grown on just one acre of land.
  • Mushrooms + Meat = The Blend – one of the easiest ways you can make your favorite meals more delicious, nutritious and sustainable.

What’s your favorite mushroom variety and recipe? The six recipes below each feature a different variety – try them all this Mushroom Month!

LIVE ‘Shroom Cam for Mushroom Month


This National Mushroom Month, we’re opening the gates to one of our mushroom farms to show you how mushrooms are grown. Visit ShroomCam.com to watch the mysterious mushroom growing process in action!

6 Recipes for Mushroom Month

Olive and Feta Stuffed Mushrooms

Olive and Feta Stuffed Mushrooms
Use white button mushrooms, hummus and olives to create umami-packed stuffed mushrooms.

Mexican Mushroom Meatball Soup

Mexican Mushroom Meatball Soup
Blend crimini mushrooms with beef and pork to create savory meatballs in this hearty, full-bodied Mexican-inspired soup.

Grilled Portobello Burger

Grilled Portobello Burgers
Portobello mushroom burgers are marinated in a homemade barbecue spice mix and grilled until tender.

Beef and Maitake Mushroom Meatball Burger with Tomato Butter Sauce

Beef and Maitake Mushroom Meatball Burger
This blended burger combines maitake mushrooms with ground beef and bacon, smothered in buttery tomato sauce.

Enoki Miso Soup

Enoki Miso Noodle Soup
Keep it simple and delicious with this no-fuss, 6-ingredient enoki mushroom and noodle soup.

Beef, Shiitake and Snow Pea Stir Fry

Beef, Shiitake and Snow Pea Stir Fry
Dinner is served with this easy Asian stir-fry that combines shiitakes, steak and snow peas.

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.

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.

Hearty and Comforting Coq Au Blanc

Nothing is more comforting during the winter months than gathering around and indulging in a hearty and delicious 1 pot meal. Coq Au Vin is a classic option, but if you’re looking for something with a twist Chef Billy Parisi has you covered with this Coq Au Blanc.

Coq Au Blanc Chef Billy Parisi

I’ve learned to appreciate the winter months over the last few years, because it really paves way to hearty delicious comforting dishes. You can really put all of those root vegetables to work when it comes to making stews, and the same goes for this Coq Au Blanc. It’s a bit of a twist up from the traditional Coq Au Vin which uses red wine, but I decided it was a white kind of day :).

Coq Au Blanc Searing Chicken

This Coq Au Vin is really a 1 pot meal, and starts with rendering some bacon fat and then searing off the chicken. Doing this really helps the chicken to take on more flavor because the bacon fat is simply loaded with it.

Coq Au Blanc Vegetables

Once the chicken is seared to a delicious golden brown, set it aside and roast of your vegetables. I used onions (cippolinis actually), celery and carrots as the base along with some baby bellas and button mushrooms. While the traditional recipe calls for just buttons I wanted an earthier flavor to this recipe since we are using a lighter crisper white wine instead of red, hence I added the baby bellas. Now is also a great time to add in some fresh herbs, bay leaves, thyme and parsley!

Coq Au Blanc Roasting Vegetables

I like to roasted up the vegetables a bit so they can get a light brown on them before adding in the flour, and then the Pinot Grigio and chicken stock. Bring the liquid to a boil, season it very well with salt and pepper and then add back in the seared chicken and crispy bacon! From there it’s all oven for the next 90 minutes on 375°.

Coq Au Blanc White Wine

The thing I love about this dish is that is so ridiculously flavorful and everything is big. For instance, the mushrooms are whole, the carrots and celery are big cuts, it just makes for a hearty more delicious meal, in my opinion. The big cuts also help them stay intact while in the oven for that amount of time. If you go too small they will break down and be mushy…

Coq Au Blanc One Pot Meal

Coq Au Blanc

Ingredients
8 chopped up strips of bacon
2 each bone-in split chicken breasts, drumsticks and wings.
20 peeled cippolini onions
5 carrots cut into 1” chunks
5 stalks of celery cut into 1” chunks
1 pint of baby bellas
1 pint of button mushrooms
25 sprigs of fresh thyme
1 small bunch of fresh parsley
2 bay leaves
5 heaping tablespoons of all-purpose flour
1 bottle of pinot grigio
4 cups of chicken stock
Kosher salt and fresh cracked pepper to taste

Directions
1. Preheat the oven to 375°.
2. In a large dutch oven pot on high heat add in the bacon and cook until crispy and the fat is rendered.
3. Once the bacon is brown and crisp remove it form the pan and set aside.
4. Next, season the chicken on all side with salt and pepper and cook them on high in the dutch oven pot with the rendered bacon fat on all sides until they are golden brown. Remove the chicken and set aside.
5. Add in the onions, celery, carrots and mushrooms and roast on high heat for 6 to 8 minutes or until lightly browned.
6. Season the vegetables with salt and pepper and add in the herbs and flour and mix until combined.
7. Next, pour in the wine and chicken stock and bring it the mixture to a boil and season with salt and pepper.
8. Add the chicken and crispy bacon back into the pot, place a lid on it and cook it in the oven for 90 minutes at 375*.
9. Serve hot!

Tagliatelle Pasta with a Light Mushroom Sauce

Denise from Chez Us shares her tasty Tagliatelle Pasta with a Light Mushroom Sauce with us!

Tagliatelle Pasta with a Light Mushroom Sauce by Chez Us

June is here, and it is time to start thinking about eating lighter during the hot summer months.  As I write those words I think to myself that it is rather funny, as being in the Bay Area, June is the coldest summer ever, and we are still enjoying hearty comfort food.  Regardless, this recipe for  Tagliatelle Pasta with a Light Mushroom Sauce is not only perfect as lighter fare, but it is comfortable food as well as being a quick and easy dinner option.

Tagliatelle Pasta with a Light Mushroom Sauce by Chez UsTagliatelle Pasta with a Light Mushroom Sauce by Chez Us

If you are like me, I always have a stash of mushrooms tucked into the vegetable bin, as they can go from breakfast to dinner in a matter of a few ingredients.  In our home, Wednesday tends to be the busiest evening for us, and this dish makes it on to the table very often.  It is quick and I can have dinner on the table within 30 minutes.

I like to use a mixture of mushrooms from earthy cremini to tender white buttons.  Shiitake mushrooms add a bit of mystery to a dish, as well, their texture is really outstanding.  I simply sautéed the mushrooms with olive oil, shallots and garlic;  I use green garlic when in season.  There is enough moisture in the mushrooms that it is not necessary to add any stock or water.  Besides the mushrooms, I use thyme as well as some heat with chili flakes which enhances the flavors of the mushrooms.  If I have a jar of artichoke hearts in the pantry, I roughly chop them and toss in before serving.

What are some of your favorite fresh and light mushroom recipes for summer time dining?  I am sure you will enjoy this refreshing recipe as much as we do.

 

Tagliatelle Pasta with a Light Mushroom Sauce

** serves 4

Ingredients

1 package of tagliatelle pasta (serves 4)
3 tablespoons olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
12 cremini mushrooms
12 white mushrooms
12 small shiitake mushrooms
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon (more or less depending on heat) chili pepper flakes
1 6 ounce jar marinated artichoke hearts, roughly chopped – optional
kosher salt and black pepper to taste
asiago cheese

Method:

1. Thinly slice the mushrooms and set aside.

2. In a large frying pan over medium low, heat the olive oil, then add the shallots and garlic.  Cook until soft, about 3 minutes.

3. Add the mushrooms, stir and cook over medium low until caramelized and soft.  This step will take about 6 – 10 minutes depending on the heat of your stove.

4. Stir in the thyme and chili flakes, then remove from the heat.

5. Cook the pasta according to package directions.

6. Drain the pasta, then immediately toss with the mushrooms and a drizzle of olive oil.  The heat of the pasta and the moisture on left from draining will heat the mushrooms.  At this point if you are using the artichoke hearts stir them in.

7. Season to taste with salt and pepper.  Grate cheese over the top.

8. Serve.

9. Eat.