Posts Tagged ‘dinner ideas’

6 Mighty Mushroom Recipes to Jump Start 2017

Start the New Year fresh with mighty mushroom recipes!

recipes-jan-blog

It’s officially January, meaning it’s time to put away the holiday decorations and focus on the year ahead. Whether you’re hoping to shed pounds after consuming a few too many large, sodium-packed holiday meals, or are just looking for some healthy recipes to add to your arsenal, we’ve rounded up a few of our favorite mighty mushroom meals to help you hit the ground running.

Tips to help you stick with your resolutions:

  • Cut calories and sodium by swapping out a portion of the ground meat for finely chopped mushrooms in your favorite burger and pasta sauce recipes.
  • Hop on the Meatless Monday trend and make mushrooms the star of your meals one day per week. Thanks to mushrooms’ umami, you won’t even miss the meat!
  • Rather than focusing on what you need to eliminate from your diet, try adding more fruits, veggies and whole grains to your meal plan.

Mighty Mushroom Recipes

Blenditarian Korean Rice Bowl

Korean Rice Bowls with Turkey and Mushrooms
Not quite ready to give up comfort food? These Blended Korean Rice Bowls feel indulgent but are easy on the waistline.

Roasted Mushroom Whea Berry Salad

Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette
Bursting with bright citrus and bold curry, this Wheat Berry Salad proves healthy doesn’t have to be boring.

Italian Turkey Sausage Sliders

Italian Turkey Sausage Sliders
These Blended Turkey Sausage Sliders are perfectly bite-sized appetizers for your bowl game watch party.

Vegetable Noodle Bowl

Vegetable Noodle Bowl
Packed with juicy mushrooms and crunchy veggies, these flavorful bowls will keep you full and happy.

Blenditarian Kefta Kebobs

Easy Mushroom Kefta Kebob
Blend mushrooms, beef and Middle Eastern spices together for a flavor-packed weeknight dinner solution.

Portobello Pizzas

Pesto Portobello Pizzas
Craving pizza? Swap the crust with portobellos for a lighter twist on a comfort classic.

Snuggle up to Chicken ‘n’ Dumplings with Mushrooms this Winter

Snuggle up to comfort food this season with a hearty Chicken ‘n’ Dumplings with Mushrooms! Thanks, Paula of bell’alimento for the recipe and inspiration.

chicken-and-dumplings-with-mushrooms

Chicken and dumplings is classic Southern comfort food that’s perfect to consume all winter long. This one starts by sautéing bacon until crispy. Anything that starts out with bacon is going to be good in my book. Next, we’ll fry the chicken (we’re using dark meat which is more flavorful than white meat) in the bacon grease.

We’re building levels of flavor here: onions, garlic, fresh herbs and white wine join the party. Into the hot tub of comfort, we’ll add chicken stock and simmer until the chicken is falling off the bones.

Typically, you don’t find mushrooms in chicken and dumplings, and I’m not sure why. To change this, we’ve used a mix of fresh mushrooms for extra flavor. You can, as always, use your favorite fresh mushrooms. I would recommend sautéing the mushrooms by themselves, and then add them to the pot after the dumplings come in.

You might also think about adding yeast rolls to sop up the thick flavorful sauce. This is one dish that will be in our regular rotation this winter and I hope it will be in yours too!

Chicken ‘n’ Dumplings with Mushrooms Recipe

Yield 6 servings
Prep Time: 30 min
Cook Time: 2 hours

Ingredients:

1 tablespoon vegetable oil
6 ounces thick bacon – diced
¼ cup all-purpose flour
2.5 pounds chicken legs
Kosher salt and freshly ground black pepper
1 medium onion – minced
2 cloves garlic – minced
1/2 cup dry white wine
6 sprigs fresh thyme
2 bay leaves
8 cups chicken broth
frozen flat dumplings
2 tablespoons unsalted butter
12 ounces mixed mushrooms

Directions:
In a large Dutch oven, heat oil over medium heat. Add bacon and cook until crisp. Transfer to a paper towel lined plate and set aside.

WHILE bacon is cooking, season chicken with salt and pepper.

Place flour into a shallow bowl. Dredge chicken in flour making sure it’s lightly coated on all sides.

Place chicken into Dutch oven and cook for approximately 20-25 minutes until golden and crispy, turning as necessary. Transfer to a plate. Set aside.

In Dutch oven, add onion and garlic. Sauté until softened, stirring as necessary. Add wine to deglaze and cook until reduced by half.

Return chicken to Dutch oven. Add thyme, bay leaves, and chicken broth. Bring to a boil. Reduce and cook for 1 hour or until chicken is tender and falling off bone.

Five minutes prior to end of cook time, in a sauté pan add butter and heat over medium heat. Add mushrooms and cook until softened.

WHILE mushrooms are cooking, add desired amount of frozen dumplings to Dutch oven and stir.

Prior to serving, add mushrooms and bacon to Dutch oven. Check for seasoning and adjust if necessary.

Celebrate Summer Nights with Steak, Potato and Mushroom Kebabs

Soak up the last few days of summer with these mouth-watering steak, potato and mushroom kebabs from bell’alimento.

Steak, Potato and Mushroom Kebabs

What goes great with steak? Mushrooms and potatoes of course. This is a great variation on steak and potatoes. Who doesn’t love food on sticks, right? These kebabs are great served as is or for more of a mouthful, serve them over a bed of rice or even with a side salad.

Steak, Potato and Mushroom Kebabs Recipe

Yield: 8 kebabs
Prep Time: 30 minutes marinating, 15 minutes active prep
Cook Time: 5 – 10 minutes

1 lb strip steak, cubed
1/2 cup olive oil and vinegar salad dressing
24 white button mushrooms, stems trimmed
24 small new potatoes

Directions:
Place steak in a large zip top bag, add salad dressing. Transfer to refrigerator and allow to marinate for 30 minutes.

While steak is marinating, soak wooden skewers.

Place a medium pot with water onto boil. Add potatoes and par boil.

Assemble skewers: mushroom, steak, potato; 3 of each on each skewer.

Grill skewers on grill or stove top on grill pan until meat is to desired done-ness, mushrooms have softened and potatoes have cooked through.
Steak Potato and Mushroom Kebabs

Mushroom, Basil and Goat Cheese Lasagna Roll-Ups from Worth the Whisk

Patti, food blogger at Worth The Whisk, invites us to use our noodles:

Early in my food career, I knew a woman named Harriett Paine, a home economist who wrote recipe books and taught cooking classes. My culinary background at that point was fairly one-dimensional, and I remember seeing something she’d done that stopped me in my tracks… she ROLLED lasagna noodles with filling. Of course today, you see that everywhere, but way back then, that touch of creativity took a fairly common dish and made it sparkle.

For this recipe, I have upscale ingredients to apply to that tweaked tradition. Cooked lasagna noodles, rolled with a creamy, pungent blend of goat cheese, fresh basil and sautéed baby portabella mushrooms.  The portabellas have such a rich flavor, no meat is needed, believe me.

Make your family stand up and take notice. Roll your next lasagna, and stuff it like this:

Mushroom, Basil and Goat Cheese Lasagna Roll-Ups

  • 9 lasagna noodles
  • 1 tablespoon olive oil
  • 8 ounces sliced baby portabella Mushrooms
  • ½ brown onion, diced
  • 1 clove garlic, minced
  • 1 pint ricotta cheese
  • 4 ounces goat cheese
  • 1 egg, slightly beaten
  • 4 large leaves fresh basil
  • 1 tablespoon dried oregano
  • Fresh ground pepper
  • ½ teaspoon kosher salt
  • ¾ cup grated mozzarella cheese

Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions, drain and rinse to cool.

Meanwhile, in a heavy skillet, heat olive oil. Sauté onions, garlic and mushrooms 5 minutes.

In a medium bowl, blend together ricotta, goat cheese, egg, basil, oregano, pepper and salt.

One noodle at a time, spread a layer of cheese and then a light layer of mushroom/onion mixture.

Roll up noodle, place in baking pan.

Once all rolls are filled, top with remaining ricotta mixture and sprinkle with mozzarella.

Bake for one hour or until cheese is melted and golden brown. Makes 9 rolls.