Posts Tagged ‘Mushroom Channel Featured Contributor’

Welcome Summer! Stuffed Mushrooms from Stetted

This celebratory post-Memorial Day recipe comes to us from Contributor Megan Myers of Stetted. Part of the Mushroom Channel team is on Megan’s home turf this week attending the International Association of Culinary Professionals (IACP) conference in Austin, Texas so we’ve had the luxury of already being personally assured in person that these stuffed mushrooms are addictive.  No surprise there!

We’ve made it through winter, and it’s time to grill!

Too often vegetarians get neglected when it comes to summer cookouts, relegated to the cold salad table. But cooking for multiple palates and dietary needs is sometimes hard when factoring in our already busy lives.

These stuffed mushrooms come together in a snap and can stand in for a main dish, side, or even a pre-party nibble. I like to top them with panko, Japanese bread crumbs, to add crunch, but they are just as delicious without for a gluten-free meal.

Stuffed Mushrooms

  • 1 pound button or baby portabella mushrooms
  • 4 ounces cream cheese, softened
  • 1 small avocado
  • 1/8 cup chopped jalapeno
  • Lemon juice
  • Panko bread crumbs

If grilling, prepare wooden skewers by soaking in a dish of water as you assemble the mushrooms. This will prevent the wood from scorching on the fire.

Gently dust any dirt off your mushrooms with a clean cloth or a mushroom brush. Remove stem by slightly twisting. Discard stems or save for another recipe.

Halve avocado, remove pit, and mash in a bowl. Add cream cheese, jalapeno, and a dash of lemon juice, and stir until well blended. Pour panko into a bowl or rimmed plate.

Fill mushroom tops with the avocado mixture and level off. Dip each mushroom in the panko and continue with the rest of the mushrooms.

Once all are assembled, carefully slide the mushrooms onto the skewers. If baking in the oven, arrange in a casserole dish.

Grill for 10-15 minutes or bake at 400 degrees for 15 minutes.

Polenta Pasticciata ai Funghi e Gamberi {Polenta with a Mushroom and Shrimp Sauce}

This week’s gorgeous taste of Italy comes from none other than Paula- the meravigliosa cook behind bell’alimento!

Polenta is incredibly versatile and can be eaten either creamy or solid. In solid form you can make it into various shapes which also allows for it to be grilled, pan fried, or oven baked. You can top your polenta with just about anything. How is that for versatile ; )

Like Risotto, polenta needs to be stirred and often. Be mindful when cooking the polenta as it tends to “bubble” and we don’t want to burn ourselves ; ) It’s equally as delicious creamy but for today’s recipe we are going to bake it, which means it needs to be refrigerated after it’s done to allow it to set up. This also allows you to make this well in advance of your meal {great time saver} Depending on how thick you like your polenta cakes will depend on what dish you use to set it in. I like mine no more than 1″ thick. When warming your polenta through cooking time will depend on the thickness of your polenta.

Feel free to cut the polenta into any shape you like. I like a circular shape and I use a glass to cut mine with. Cookie cutters would work as well.

Mushrooms are a natural pairing with polenta. Their earthy flavor pairs beautifully with the corn. You can use any mushrooms you like here. A combination would be fantastic! Remember when making this sauce to add the shrimp towards the end so that you do not overcook them {you don’t want rubbery shrimp} Cooking time for the shrimp will depend on the size of shrimp you use.

What you’ll need:
1 cup polenta {cornmeal}
2 tablespoons unsalted butter
1 pound shrimp – peeled and deveined
8 ounces of fresh mushrooms – sliced
2 cloves of garlic – minced
1 tablespoon flat leaf Italian Parsley – chopped
1 cup dry white wine
2 cups stock
pinch of ground nutmeg

What to do:

1. Into a large sauce pan add 3 cups of water and season with salt. Bring to a boil. Slowly sprinkle in the polenta. Using a whisk to combine, stir constantly to achieve a smooth texture. Reduce the heat to low and simmer until mixture thickens. Use a wooden spoon to stir.

2. Once polenta has thickened, spray a rimmed baking sheet or similar dish with cooking spray and pour polenta into sheet/dish. Use a spoon to evenly distribute polenta. Cover polenta with a piece of saran wrap {so that a skin does not develop} and transfer to refrigerator to cool completely.

3. Into a sauté pan melt the butter over medium heat. Add the mushrooms, garlic and parsley. Stir to combine. Add the wine and allow to reduce. Add the stock and season with pepper and nutmeg. Add shrimp and cook until mixture has reduced and shrimp are pink.

4. Preheat oven to 350 degrees. WHILE the mushroom and shrimp sauce is cooking. Remove the polenta from refrigerator and cut into desired shape. Place the polenta onto a baking sheet and place into oven to heat through.

5. Plate the polenta and serve with a generous topping of the mushroom/shrimp sauce.

Buon Appetito!

Mushroom Arancini with Cremini Tomato Sauce from Eat Live Travel Write

Today’s post comes to you from Mardi at Eat. Live. Travel. Write.

For my second post here on The Mushroom Channel, I am sharing a recipe that combines some old favourite flavours with some new inspiration.  I have wanted to make arancini (Italian rice balls) for some time now but it calls for leftover risotto and we never have any leftovers!  On returning home from a recent trip to California, three things were in my favour with regards to making arancini – firstly, I hadn’t cooked for over two weeks and was missing my kitchen. Standing over the stove making a big pot of risotto sounded like a pretty good place to be.  Secondly, whilst in San Francisco, I had the good fortune to visit Far West Fungi in The Ferry Building, where I picked up golden chanterelles, dried morels and some porcini mushroom stock cubes that are hard to find in Toronto.

Thirdly, I had some St André cheese and some fresh cremini mushrooms in the fridge needing to be used up.  I got to thinking that the chanterelles would be a perfect addition to a favourite mushroom risotto, whilst the morels and St André would make an excellent filling for the rice balls. You could, of course, use any type of dried mushroom you like.  I started out by making the risotto the day before I needed it for the arancini.  It was difficult not to eat it then and there!

Mushroom Risotto (Serves 6)

This is the first risotto I learned how to make – adapted from a Joan Campbell recipe my mum sent me to Paris with when I moved there in 1994, photocopied from a magazine- I still have the piece of paper!  It might be an oldie but it’s a goodie!  This adaptation of the recipe is a fabulous dish for vegetarians at a dinner party but one that even die-hard carnivores love too!  It is so simple; it has become our “go-to” recipe, even for weeknights.  It’s simple but elegant and very classy.


  • 1 litre mushroom stock
  • 650mls water
  • ½ stick (3 tablespoons) butter
  • 3 tablespoons olive oil
  • 2 small onions, peeled and finely diced
  • salt and freshly cracked pepper, to taste
  • 2 cups Arborio rice
  • ½ cup of dry white wine
  • small pinch saffron
  • ½ cup freshly grated Parmesan or Romano cheese
  • 3/4 cup chopped mushrooms (I used dried golden chanterelle mushrooms soaked in water for about 30 minutes)

Bring water and vegetable stock to a boil.  Add the saffron to the stock.  Cover and keep warm.

Meanwhile, melt butter and olive oil in a large, heavy saucepan.  Fry onion until it is translucent.  Add the Arborio rice and season with salt and pepper.  Mix so that onion and rice are well combines and the grains of rice are well coated.

Add the wine and stir until the wine has nearly evaporated.  Add a ladleful of the stock/water and mix until it has been absorbed.  Add another ladleful and continue, a ladleful at a time until all stock has been used.  Risotto should be slightly al dente (chewy).  Stir in the drained and roughly chopped chanterelles and cheese and remove from the heat.

The next day I got to work on the arancini.  For the filling, I used about 15g of the morels, soaked in boiling water for about 30 minutes, then drained and roughly chopped and about 16 small cubes of the St André.  This amount of risotto made 10 generous arancini, so 10 starters or 5 main courses.  I prepared the eggs for dipping (4 eggs, beaten) and the panko breadcrumbs (you can use ordinary ones but I like the texture of panko).

I wanted them to be about the size of small oranges so I took some of the mixture and flattened it in my palm, then added the filling.  I took about the same amount of mixture again and placed it on top of the fillings and squeezed hard to form tightly compacted arancini. I heated some olive oil in a shallow pan whilst I dipped the arancini in egg and the panko.  They took about 20 minutes to fry evenly all over at a medium heat.

Tomato and Fresh Cremini Mushroom Sauce


  • 16oz can peeled tomatoes
  • a generous handful of basil
  • 4 garlic cloves,
  • 3/4 cup fresh cremini mushrooms, roughly diced

Heat tomatoes, basil and garlic over medium heat until bubbling, reduce temperature and blend with an immersion blender.  Add the diced mushrooms and continue to reduce to desired consistency.  I like a runnier sauce so don’t reduce it that much.  Top the arancini with the sauce and some fresh basil.

This was an incredible dish – your carnivore friends will never even miss the meat because of the meaty mushrooms in the filling, the risotto and the sauce – and the best part? The morel and St André surprise inside.

A lovely dish to make with your leftover risotto – that is if you have any! – or simply to make from scratch.  Served with simple salad leaves, it’s a perfect light meal where mushrooms really are the star of the dish.

Featured Contributor: Mushroom Beef Gravy Recipe from In Erika's Kitchen

Erika Kerekes is a dot-com product manager by day and a relentless home  cook and food blogger by night. She started writing In Erika’s Kitchen in 2008 because she was tired of hearing her mother ask “When are you going to write a cookbook already?”  A native New Yorker, she now lives in southern California and marvels every day about the fact that food grows on trees in her backyard.

There are nights when only comfort food will do. In my house, these nights typically follow days like this:

  • Wake up before dawn.
  • Get two boys fed and into the carpool with their lunches, backpacks, completed homework, assorted permission slips, musical instruments and the like.
  • Get to the office to find that more than 100 emails have accumulated while you were sleeping.
  • Go from meeting to meeting, inhaling lunch (maybe) while dealing with the additional emails that have piled up during said meetings.
  • Arrive home and realize that if dinner is not on the table in half an hour, there will be major meltdowns – and they won’t all be coming from the kids.

Comfort food means different things to different people, but for me it’s got to be hot, creamy, salty, and on the table fast. That’s why mushrooms often figure into my comfort dishes – they’re hearty, satisfying, and quick to prepare. We buy two-pound containers of Baby Bellas at our local Costco, and on a comfort food night, they’re the first ingredient I reach for.

This mushroom beef gravy is a cross between a stroganoff and creamed chipped beef, which, inexplicably, is what I was craving that night. It took just a few minutes to prepare; I served it over biscuits, but it would be equally good served over thick slices of toasted country bread if time is really tight.

Mushroom beef gravy

  • 2 lbs Baby  Bella mushrooms, cleaned
  • 1 lb ground beef
  • 1 large onion, diced
  • 1/4 cup dry sherry
  • 2 Tbsp all-purpose flour
  • 1 cup milk
  • 1 cup beef broth (or water plus 1 packet  Savory Choice liquid beef broth concentrate)
  • Salt and pepper to taste

Separate the stems from the caps of the Baby Bella mushrooms. Slice the caps. Put the stems into a food processor and chop finely.

In a large frying pan over medium-high heat, brown the ground beef, breaking it up with a wooden spoon. Add the onion and the chopped mushroom stems and cook about 5 minutes, until the onions are soft. Pour in the sherry and stir until most of the liquid has boiled off.

Sprinkle the flour over the mushroom mixture and stir for a minute or two until it is well incorporated. Add the milk and broth, bring the mixture back to a boil, and turn the heat down. Simmer the mushroom gravy about 5 minutes more, or until the gravy has thickened and is creamy. If it’s too dry, add a little more broth or milk.

Season with salt and pepper to taste – if the broth was salty, you’ll probably want very little additional salt, and in any case you’ll want a good dose of pepper. Serve over warm biscuits or thick slices of toasted country bread.