Posts Tagged ‘Food for my family’

Lemon-Thyme Marinated Mushroom Antipasto

Shaina of Food For my Family captures every last drop of summer with her versatile recipe for Lemon-Thyme Marinated Mushroom Antipasto.

Marinated Mushrooms by Food for my Family

The end of summer is drawing near, and as such, I’m determined to make the most of the last few weeks. For me, making the most of summer includes plenty of outdoor eating: picnics, campfire-grilled foods, patio powwows with the neighbors, and lunches eaten on a towel at the beach.

When I think summer picnic, I’m generally just working on getting as many seasonal produce options on my plate at one time. From pickled radishes and artichoke hearts to grilled lettuces and marinated mushrooms, I want to get the full flavor of the season in every bite.

Marinated mushrooms are a versatile item that goes much farther than the antipasti plate. Here are a few of my favorite ways to use them:

  •  Serve them sliced over your favorite salad. Their bright seasoning adds depth to simple salads.
  • Utilize them as a burger topping. Sure, you can do the sautéed mushrooms as well, but these are easy to have on hand.Turn them into an easy bruschetta: Drizzle sliced baguette with oil and toast under the broiler for 30-60 seconds.
  • Add the cold marinated mushrooms to each piece and you have an instant appetizer.
  • Skewer them with cherry tomatoes and mini mozzarella balls for a fun (gi) take on caprese salad bites.

Enjoy this flavorful dish as a lasting reminder of how delicious summer truly is.

Lemon-Thyme Marinated Mushrooms

Ingredients:

  • 1 pound cremini mushrooms or button mushrooms
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 lemon, juiced and zested
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon crushed black peppercorns

Directions:

  1. Rinse and remove the stems from the mushrooms. Bring a small pot of water to a boil, add the mushrooms and simmer for 2 minutes. Remove from the boiling water, drain, and rinse with cold water. Set on a towel to dry.
  2. In a medium bowl, combine the extra virgin olive oil, white wine vinegar, lemon juice and zest, garlic, shallot, thyme, salt, and pepper. Add in the mushrooms. Place in a sealed container in the refrigerator overnight.
  3. Serve with other antipasti or as suggested above.

Makes 1 pound marinated mushrooms

Golden Polenta with Creamy Mushrooms

Shaina from Food for my Family is always delighted to find mushrooms in her refrigerator; their hearty texture makes a natural pairing with her Golden Polenta Cakes.

As I am walking through the produce section of the grocery store I inevitably come across the mushrooms. Staring at them, I seemingly always reach for them even when I have nothing intended for them on the dinner menu for the week. They call to me from there on the shelf, and they end up in my cart more often than not for having them means cheeseburgers become mushroom and Swiss burgers, sausage gravy becomes sausage and mushroom gravy. The stir fry contains mushrooms. Soups invite them in.

Really, there hasn’t been a time when I’ve been disappointed to find a bag of mushrooms in the refrigerator, purchased without purpose. They can make the most dull of days seem like an opportunity.

Such is the case with my polenta, or rather, the leftover polenta I found myself with after dinner one day. The next day the polenta waited in the refrigerator, and the mushrooms sat next to it getting friendly. Who was I to disagree with the fated pairing?

Creamy mushrooms are the perfect addition to golden polenta slices. While I used leftovers, there is no reason you couldn’t as easily make the polenta just for this purpose. It pairs nicely alongside main courses, but it shines as a simple lunch option, too.

Golden Polenta and Creamy Mushrooms by Food for my Family

Golden Polenta with Creamy Mushrooms

Makes 4 servings

Ingredients:

  • 1/2 batch Creamy Gruyere Polenta (leftover)
  • 4 tablespoons butter
  • 4 green onions, diced
  • 2 tablespoons minced parsley
  • 2 cups baby portabella mushrooms, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions:

  1. After making creamy polenta, pour part of it into a 9″ loaf pan, pressing firmly into the bottom and covering. Chill in the fridge until firm.
  2. In a small sauté pan melt 2 tablespoons butter over medium-high heat. Add in the green onions and parsley and cook for 3 minutes until aromatic and softened. Add in the mushrooms, olive oil, and the salt. Continue cooking, stirring frequently, until the mushrooms are cooked through and starting to brown around the edges. Drizzle the lemon juice on and stir in. Remove from heat.
  3. Remove the polenta from the refrigerator and cut into slices. Heat 2 tablespoons of butter in a skillet over medium-high heat until melted. Toast the slices until golden brown. Remove to plate. Top with mushrooms and serve immediately.

Leek and Mushroom Quinoa from Food for My Family

This gorgeous post, well-suited for a cool fall weeknight, is brought to you by Shaina of Food for My Family.

In the morning I wake up and roll into the space my husband just got up from. He showers first, and that means that the dip in the middle of the mattress is free for the taking for the next ten minutes while I wait. It’s a comfortable dip when there’s just one of us resting in it, but when there are two, it’s never quite big enough, and somebody invariably has to tilt to get halfway up and out of the dip and then pretend that a good night’s sleep is had on an incline.

Those comfortable spots, worn and used, can become a crutch. You return to them in the kitchen as well, knowing how they feel and move and knowing how they taste. When it comes to cooking, my comfortable spot is in rice. Whether it’s brown or white, sticky or risotto, creamy or pressed into balls I find it to be a satisfying meal and side, one I rely on all too frequently.

After all, there are so many other beautiful grains to be had, not the least of which being quinoa. Quinoa packs a nutty punch, and it pairs well with some of my other favorite flavors and vegetables like leeks and baby portabella mushrooms: strong and earthy and fit for a warm dinner.

Leek and Mushroom Quinoa

  • 1 cup quinoa
  • 2 cups water
  • 3 tablespoons butter
  • 1 cup baby portabella mushrooms, sliced
  • 1 leek, diced
  • 3 tablespoons white wine
  • ¼ cup blue cheese crumbles
  • Salt and pepper

Add quinoa and water to a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 10-15 minutes until water is absorbed.

In a sauté pan, melt butter over medium-high heat. Add in mushrooms and leek and sauté for 5 minutes until they start to become tender. Pour white wine over and cook for an additional 3 minutes until a thick sauce forms.

Stir mushrooms and leeks into the quinoa alone with the blue cheese crumbles. Season with salt and pepper and serve immediately.

Makes 4 servings.

Portabella and Halloumi "Burgers" from Food for My Family

Shaina Olmanson is the food writer, home cook and photographer behind Food for My Family and Olmanson Photography. This is her first recipe for the Mushroom Channel and we’re willing to cosign it as the one that could turn the meat-lovers in your house meatless…at least for one night a week.

I spent several years as a vegetarian, and it’s a lifestyle that still sings to me, calls me even.  Contrast that to my husband’s classic Midwestern meat-and-potatoes upbringing, sandwich them together and you’ll find us today where navigating the landscape of real food, and seeking to fuel our four children’s bodies with the best nutrition available, settled quite happily into omnivore status.

With an effort to change the way we think of food and the way we eat our food comes giving and taking, and sometimes it also means exploring those meatless meals for my husband, who loves vegetables but prefers to pair them with a side of meat (to help fill him up).  His dislike for meat-like products is strong, and he declares good vegetarian burgers to be something of a myth that is talked about but does not exist.  That is, he did until I changed the concept.

Rather than imitating meat, this meatless burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi takes the place of the burger.  These were not only accepted, but devoured and raved about after dinner.  I may just turn the carnivore yet.

Portabella and Halloumi “Burgers”

  • 4 portabella mushroom caps with stems removed
  • 3 ½ tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 thin slices halloumi
  • 2 thick slices tomato
  • Sea salt and pepper
  • 1 handful basil leaves

Heat grill to medium-high heat (about 450 degrees).  Wash mushroom caps and cry.  In a shallow bowl, combine the balsamic vinegar and olive oil.  Place mushrooms gill side down in the mixture.

When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat.  Flip and grill 2-3 minutes more.  Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable.  Sprinkle salt and pepper onto the tomato to taste.

Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves.  Wrap and serve hot.

Makes 2 servings.

Of note:

:: For a true vegetarian meal, find a vegetarian halloumi made with non-animal rennet.

:: Be sure to wrap these sandwiches before serving or plan to eat them with a knife and fork, as they are a bit slippery.

2011 Mushroom Channel Contributors

We fungi friends at the Mushroom Channel cannot thank you enough for the truly spectacular submissions. To have so many people wanting to share their passion for mushrooms is both heart-warming and an excellent way source dinner ideas. We are all very grateful and hope you will all continue to keep us informed of your recipes via Twitter and Facebook.

Speaking of being very grateful, we owe a standing ovation to our 2010 team who shared some truly beautiful and creative work.

Without further ado, we are ecstatic to announce the 10 contributing writers who will be sharing their recipes here over the next year. Welcome to the team!