Posts Tagged ‘meatless monday’

Meatless Monday Made Easy with Mushrooms

We’re big fans of Meatless Monday, or what we like to call “Mushroom Monday.” So, what’s all the hype around Meatless Mondays? It’s a global movement urging consumers to go vegetarian one day per week. Many meatless meals feature mushrooms as the main ingredient, and for a good reason. Mushrooms are rich in umami, an ultra-savory quality (found in many meats) that make meatless meals just as satisfying and full of flavor. Ready to try Mushroom Monday for yourself? We’ve taken the guesswork out of the planning process and rounded up a day’s worth of meals to get you started.

Mushroom Monday Meal Plan

vegetable-frittata-cropped

Breakfast Vegetable Frittata: There are plenty of meatless breakfast options out there, but this one will keep you full for hours. Loaded with bright vegetables, protein-packed eggs and meaty mushrooms, this frittata will ensure you start Monday on the right foot.

mushroom-minstrone-a-cozy-kitchen

Lunchtime Mushroom Minestrone: Fill up with a hearty bowl of mushroom soup – perfect for a chilly winter afternoon. Whip this recipe up Sunday evening for lunch (or dinner!) the next day.

Chez Us - Chipotle Mushroom Tacos - 2

Late-Night Chipotle Mushroom Tacos: Thanks to umami-rich crimini and portobella mushrooms, you won’t miss the meat in these zesty, flavor-packed tacos.

Did you try any of these recipes out at home? Let us know your thoughts in the comments below!

6 Mighty Mushroom Recipes to Jump Start 2017

Start the New Year fresh with mighty mushroom recipes!

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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.

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.

Savory Mushroom Tart

Brooke from Cheeky Kitchen shares a mushroom meal makeover that puts a spin on “fast food” with her savory mushroom tart. 

 Savory Mushroom Tart by Cheeky Kitchen

I find the beginning and the end of most days to be about the same. I’m tired. The kids are tired. I’m hungry. The kids are hungry. And the last thing I want to do is fire up the stove and start preparing a three-course meal that will satiate our growling bellies.  So, instead (far too many times) I get lazy. Toss the people in the car and grab something quick.

When I conjured this idea for a Savory Mushroom Tart, I wondered if I could actually get away with it. This is one lazy recipe. Just chop up mushrooms, toss in a teaspoon of ready-chopped garlic (I used the pre-chopped stuff that you can keep in the fridge), a smidgen of cheese, and bake it all between a pillows of ready-made pie dough. The results? An incredibly delicious meal that is perfect for breakfast or dinner. It’s completely meatless, and popping with so much delicious flavor, even kids will be asking for seconds!

Looking for a way to feed your family right—even on those nights when you don’t feel like cooking? Pull together these fun and yummy Savory Mushroom Tarts and see just how easy it easy to make real fast food!

Savory Mushroom Tart

This recipe required no precooking of the mushrooms! Just chop, stir, and bake. Try serving these savory tarts alongside eggs for breakfast or brunch, or make them for dinner and serve them with a big, green salad. Delicious!

Ingredients

  • 1 ¼ cup finely chopped baby portabella mushrooms
  • 1 teaspoon garlic, finely chopped
  • 1 cup gouda, parmesan, or swiss cheese, grated
  • ½ teaspoon fresh or dried thyme
  • 1/4 teaspoon salt
  • ½ teaspoon pepper
  • 1 box refrigerated pie crust dough
  • 1 egg, beaten

Directions

  1. Preheat oven to 400 degrees. In a small bowl, stir together mushrooms, garlic, gouda, thyme, salt, and pepper. Set aside.
  2. Unroll pie crusts, cut off the outer edges of each round to create a large square. Cut the square in half, and then slice each half into two rectangles, where one rectangle is slightly smaller than the other. Place the smaller rectangles on a parchment-lined baking sheet.
  3. Spoon the mushroom mixture in a mound on top of each of the smaller rectangles of dough. Place the larger rectangles over the mushroom mixture, and use a fork to press the edges of the top and the bottom pie dough pieces together. If desired, use a knife to cut teardrop “leaves” out of the extra pie dough pieces. Brush the top of each mushroom tart with a bit of beaten egg, press leaves on top of each tart (if desired), brush again with beaten egg and bake in oven for 15-18 minutes, or just until the tarts are golden brown. Serve immediately and enjoy.

Meatless Monday Inspires Young Chefs

Meatless Monday is a simple phrase that has become a source of inspiration for families across the country, even the youngest members. In coordination with the Careers through Culinary Arts Program (C-CAP) several budding young chefs participated in the 2013 C-Cap Meatless Monday Chili Recipe Contest. C-Cap provides undeserved youth interested in the culinary field the opportunity to achieve scholarships and education that will set the stage for successful career growth. The contest created a window of opportunity for high school seniors to put their creativity to the test, while gaining a stronger knowledge of fruits, vegetables, grains and legumes.

Kung Pao Chili - Winning Recipe

After all was said and done, seven finalists were selected to present their chili dishes to a group of supreme judges in the field of food and nutrition.  While it was a tough competition of smoky flavors and robust vegetable assortments, the top honors went to Lucila Flores and her Kung Pao Chili. Along with adding this culinary success to her name, Lucila is the proud recipient of a $5,000 scholarship.

The chili brought together an assortment of six veggies, including hearty mushrooms, and a variety of spices and oils that created a combination the judges simply couldn’t resist. With hearty ingredients such as mushrooms and beans, it’s almost hard to believe it’s meatless.

Luckily, you can enjoy the flavors of the Kung Pao Chili for yourself with the full recipe below. It might just inspire a new set of chefs within your own family.

Bon Appetit.

Kung Pao Chili

By Lucila Flores of John Marshall High School in Los Angeles, California.

Serves 6

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon freshly grated ginger
  • 8 ounces diced onion
  • 8 ounces diced carrot
  • 8 ounces diced zucchini
  • 1 pound trimmed and diced mixed mushrooms
  • 8 ounces diced bell pepper
  • 2 teaspoons Chinese Five Spice powder
  • 2 tablespoons mirin
  • 1/4 cup rice wine vinegar
  • 1/2 cup hoisin sauce
  • 3 tablespoons Chinese-style black bean garlic paste
  • 2-4 tablespoons Vietnamese-style chili garlic paste
  • 2 (15-ounce) cans black beans, drained
  • 1 (5-ounce) can sliced water chestnuts, drained
  • 1 cup fresh squeezed orange juice with 2 teaspoons cornstarch dissolved into it

For garnish:

  • 3 ounces coarsely chopped, roasted, salted peanuts
  • 6 sliced green onions
  • 6 tablespoons coarsely chopped cilantro leaves

Directions:

  1. In a large pot over medium flame, heat the vegetable and sesame oils. Add the minced garlic and fresh ginger to the oil. Stir until just fragrant, but do not let it burn.
  2. Add the onion, carrot, zucchini, mushrooms and peppers to the pan. Continue to cook, stirring frequently, until the vegetables are tender. Stir in the Chinese Five Spice Powder and continue to cook and stir for 3 minutes more, or until it has become fragrant.
  3. Add the mirin, vinegar, hoisin, black bean and chili pastes to the pan. Stir in the drained beans and water chestnuts. Stir in the orange juice-cornstarch mixture. Simmer, stirring frequently, for about 7-10 minutes, or until the chili has thickened. Garnish with peanuts, green onion and cilantro to preference and enjoy!