Posts Tagged ‘Food Photography’

Celebrity Chef Jehangir Mehta’s Blended Burgers Take Texas A&M by Storm

What’s better than a blended mushroom burger? How about a blended mushroom burger prepared by Food Network celebrity chef, Jehangir Mehta? Texas A&M Students were in for a treat earlier this week when Chef Mehta showcased blendability to a group of hungry students; and Council Representative, Brittany Stager, was there to witness all the excitement.

Students from all across campus made their way to Texas A&M’s Sbisa Dining Hall on Tuesday April 22nd to learn about mushrooms, take in a cooking demo by Food Network Chef Jehangir Mehta, and enjoy a delicious sample of blended mushroom burgers.  There was not a seat to spare in the audience, and even more students gathered around, as Chef Jehangir took the stage. Taking a minute to talk about the many benefits of mushrooms, the concept of blendability, and his true passion for nature’s hidden treasure, Jehangir had the students excited about the demo to come. Over 250 blended mushroom burgers were served to students with an overwhelming acceptance; some even came back for thirds!

Chef Jehangir’s appearance kicked off a larger mushroom event at Texas A&M University, as dining halls and cafeterias across the campus served up feature mushroom dishes. From a mushroom meatloaf served to the 2500 hungry cadets, to a 50/50 mushroom blended sausage, students enjoyed the week long mushroom festivities.

Even the University staff were energized about the event; “the promotion when very well! The students loved the Celebrity Chef. It was something different they never had on campus before,” says Texas A&M University Dietitian, Chanika Moses, “hopefully we can do something like this once a semester.”

The Council looks forward to continuing to work with Texas A&M to further educate students on the many benefit of mushrooms, the sustainable farming practices, and the nutritional advantages of blendability.

Quinoa Mushroom Patties from Hey What’s For Dinner Mom?

Who needs beef when you can eat savory, crispy, filling patties chockfull of hearty quinoa and mushrooms? Laura of Hey What’s For Dinner Mom? has put together Quinoa Mushroom Patties that will surely get added to your Meatless Monday recipe repository!


Quinoa Mushrooms Patties are a tasty protein-packed choice for a Meatless Monday (or everyday vegetarian) dinner or lunch. These patties, bursting with sautéed mushrooms and zucchini, crisp up in a pan in a flash. Try topping them with shredded cheese, pizza sauce or salsa to add exciting flavors to these versatile patties. Keep pre-cooked quinoa on hand to make this meal in a matter of minutes! (Besides, they’re so delicious, you’ll want to prepare them whenever the craving strikes!)

Quinoa Mushroom Patties
Makes 10-16 patties, depending on size

What you’ll need:

  • 3 cups cooked quinoa, cooled
  • 1 Tablespoon butter
  • 2 zucchini, quartered and slices
  • 8 baby bella mushrooms, cleaned, stem removed and diced
  • 8 white button mushrooms, cleaned, stem removed and sliced
  • 1 teaspoon salt
  • 1 minced garlic clove or use garlic powder, I do I’m allergic to raw onions and garlic
  • 2 tablespoon minced cilantro
  • 3 eggs
  • 1 cup bread crumbs
  • oil for frying 1-2 Tablespoons

How to make it:

Heat  butter in a medium skillet until melted, add the zucchini and mushrooms. Saute for 10 minutes, remove from heat and set aside.

Mix the cooled quinoa with the salt, garlic, cilantro, eggs, bread crumbs and the mushrooms and zucchini mixture. Form patties

Heat oil in a large skillet over medium heat. Add 2-3 patties to the pan, cook for 6 minutes, or until browned. While cooking, use spatula to press each pattie down.

Flip and brown the other side. Repeat with remaining patties.

Enjoy!

Mushroom Ragout with Taleggio Polenta and Gremolata

Denise from Chez Us has a hearty vegetarian meal that is as comforting as it is easy to make! Read on to learn more about her delicious Mushroom Ragout with Taleggio Polenta and Gremolata recipe.

I love serving this Mushroom Ragout served with Taleggio Polenta and Gremolata when I’m craving a light but satisfying vegetarian meal. Cremini and portobello mushrooms are great “meaty” mushrooms and are a staple in our house.  I just happened to have some shiitake and oyster mushrooms on hand, so I added them to this recipe.  Really, this recipe features a medley of mushrooms, so feel free to add whatever types you like; just be sure to include a few of meaty types to fill it out.

mushroom

When choosing mushrooms at the market, I tend to prefer smaller and tighter mushrooms that have firm flesh.  Yes, I am that annoying person at the market picking through the mushroom bins.  When buying shiitake and oyster mushrooms, I like to find small ones that can be used whole in recipes, which saves time and makes the dish look great. Don’t buy a mushrooms with a slimy film over the top;  most likely they have been sitting in that bin a little too long.

mushrooms

The seasoning for the simple mushroom ragout requires  a little shallot, olive oil and salt and pepper.  I wanted the ragout to be seasoned lightly to enhance the earthiness of the mushrooms. The tangy polenta and fresh gremolata really tie the flavors of this dish together.  Instead of incorporating olive oil into the gremolata, I like to drizzle a high quality olive oil over the top of this dish just prior to serving.

To make a complete meal serve this with a simple salad and warm bread. This recipe is comfort food taken up a notch!

Recipe:  Mushroom Ragout served with Taleggio Polenta and Gremolata
serves 4

  • 7 ounces crimini mushrooms
  • 2 ounces shiitake
  • 2 ounces portobello
  • 2 ounces oyster mushrooms
  • 2 tablespoons olive oil
  • 1 small shallot minced finely
  • kosher salt to taste
  • black pepper to taste
  • 1/4 cup vegetable stock
  • high quality olive oil

Gremolata

  • 1 tablespoon lemon zest, I like to use Meyer Lemons
  • 4 tablespoons italian parsley
  • 1 garlic clove, peeled

Taleggio Polenta

  • 2 cups vegetable stock
  • 1/2 cup polenta
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 ounces Taleggio cheese, rind removed and cubed

For mushroom ragout: Using a mushroom brush or a paper towel, gently clean the mushrooms.  Cut the end of the stem off, and then slice into medium sized slices.  Not too thin.  In a large frying pan, heat the olive oil, over medium heat.  Add the shallot, stir and cook until soft;  about 2 minutes.  Add the crimini and portobello mushroom, stir.  Over low heat, cook the mushrooms until lightly caramelized, about 7 minutes.  Add the shiitake and oyster mushrooms, stir and cook for an additional 5 minutes.  Add the stock, stir and cook for 5 minutes.  Season with salt and pepper.  Remove from the heat.

For gremolata: Add ingredients to food processor and pulse until finely chopped. Set aside.

For Taleggio polenta: Heat stock in a saucepan over medium heat until just heated through. Add salt and gently whisk in polenta, stirring constantly to prevent lumps. Whisk in butter.  Turn the heat to a very low simmer.  Cook for 20 minutes until the polenta is creamy, stirring often to prevent sticking. Remove from the heat and whisk in the Taleggio until creamy.

To serve: In a medium sized bowl, add Taleggio polenta and top with the mushroom mixture and gremolata. Drizzle with  high quality olive oil and enjoy!

Sautéed Mushroom, Spinach & Roasted Red Pepper Wrap

A delectable wrap, ready in 10 minutes, is a fabulous weekend lunch or weeknight meal when you’re crunched for time. Keep reading for the full scoop from Paula from bell’alimento.

If you’re looking for a simple and scrumptious meatless meal option, you can’t go wrong with this vegetarian mushroom, spinach and roasted red pepper wrap. In less than 10 minutes you can have this on your plate and on its way into your belly!

A secret weapon in my fridge is flour tortillas. You can add just about anything to them, roll them up and ,voila, you have a meal in ready minutes. They also double as an easy peasy appetizer! I’m a big fan of easy and effortless entertaining, so these are a staple when I’m playing host.

This vegetarian wrap is “meaty” without the meat. The mushrooms are gently kissed with butter, added to silky smooth roasted peppers and given a little texture with the fresh spinach leave.  They’re then enveloped by a soft, warm tortilla to complete the dish.

It’s refreshing, delicious and EASY.

Sauteed Mushroom, Spinach & Roasted Red Pepper Wrap (Serves 4)

What you’ll need:
6 ounces button mushrooms – sliced
2 tablespoons unsalted butter
salt/pepper
1 loosely packed cup fresh spinach
1 roasted red bell pepper – sliced
4 flour tortillas – warmed

What to do:
1. Into a medium sauté pan over medium  heat add butter. Melt. Add mushroom and sauté for approximately 4-5 minutes until cooked through. Season with salt/ pepper. Turn off heat.

2. To assemble:  Equally distribute spinach, bell pepper and mushrooms between each tortilla.

3. Wrap each like you would a burrito (or you could also simply fold in half and enjoy soft taco style).

Wordless Wednesday: For the Love of Cooking

I love that Pam made this recipe for poached eggs with roasted tomatoes, caramelized mushrooms and shaved Parmesan because she couldn’t get a picture out of her mind. We officially know the feeling.