Posts Tagged ‘Mushrooms’

WATCH: How to Make Steak, Potato and Mushroom Kebabs Video

Fire up the grill and get the summer started with these mouthwatering steak, potato and mushroom kebabs!

Just in time for Father’s Day, we’re sharing the ultimate grilling trio: steak, potato and mushroom kebabs. This weekend, treat dear old dad to a meal on the grill that’s both delicious and loaded with nutritious mushrooms.

Watch the video below for the ultimate Dad’s Day grill out meal.

 

These kebabs come together in no time: simply marinate steak cubes in a savory olive oil-vinegar salad dressing, then stack on skewers with earthy potatoes and meaty mushrooms.

Learn more about why mushrooms make an excellent choice for Dad – and all men – during June, Men’s Health Month.

Steak, Potato and Mushroom Kebabs

Recipe Courtesy of Bell a’linmento

Stab, skewer and stack your summer ‘shrooms

Your backyard barbecues just got a whole lot tastier thanks to these summer mushroom recipes.

It’s time to go fork free: this summer, we are all about putting mushrooms on a stick! Kabobs are the perfect appetizer or entrée for summer entertaining. Hosting a backyard bbq? Set out skewers and let guests mix-and-match their grillables by layering flavorful mushrooms, fresh veggies and marinated meats.

Meat lovers know that steak and mushrooms pair deliciously, but try a “lighter” take by blending mushrooms with beef for a delicious blended kefta kabob. Peppers, onions and tomatoes are also tried-and-true stackables, but try this new flavor combo: teriyaki-basted portabellas with pineapple. Whatever you stack, make sure mushrooms are in the mix!

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Summer Mushroom Recipes

Steak, Potato and Mushroom Kebabs

Steak, Potato and Mushroom Kabobs
Keep it classic with marinated steak, mushroom and potato kabobs. White buttons are the perfect variety for the skewer as they hold up well on the grill and take on the flavor of the marinade.

Teriyaki Portabella Mushroom Kabobs

Teriyaki Portabella Mushroom Kabobs
Combine tangy teriyaki sauce, sweet, juicy pineapples and meaty mushrooms in this delicious meatless kabob recipe – perfect for an afternoon of backyard entertaining.

Blended Beef-Mushroom Kefta Kebob

Easy Mushroom Kefta Kabob
Embrace your inner blenditarian this summer with Middle Eastern keftas that combine juicy minced beef with crimini mushrooms.

Grilled Mushroom Kabobs
Stack up your skewer with fresh mushrooms and other summertime veggies for a meat-free kabob packed with flavor.

Slow Cooker Barbecue Mushrooms

Slow-Cooker Barbecue Mushrooms
Beat the heat and step away from the stovetop. Slow cooked, bbq-marinated mushrooms make summer apps a breeze: set out toothpicks and let guests grab and go!

Japanese Chicken Pork Mushroom Blended Meatballs Ponzu Glaze

Japanese Blended Meatballs with Ponzu Glaze
These chicken-pork-mushroom blended meatballs are perfect for a crowd. Serve with a caramelized ponzu glaze for some seriously savory bites!

Pack a Nutritious Punch in Your Lunch

A nutritious lunch can make all the difference in your day!

Avoid the 3 o’clock slump by packing a hearty and healthy lunch that will keep you feeling full and energized all afternoon. Offering beneficial nutrients such as vitamin D, selenium and B vitamins, mushrooms are the ultimate superfood. Make your lunch a true “power lunch” by adding mushrooms!

DYK: Different mushroom varieties offer different health benefits. Switch up the varieties you use in your favorite mushroom recipes.

  • Looking for low-cal? Opt for white buttons. Boasting just 18.5 calories per serving*, white button mushrooms contain the lowest calories of all mushroom varieties1.
  • Say hello to shiitakes for bone health. One serving of shiitake mushrooms is an excellent source of copper1, which helps keep bones and nerves healthy.
  • For immunity, choose cremini. One serving of cremini mushrooms is an excellent source of selenium1, which may help the immune system function properly.
    Vitamin D = maitake. One serving of maitake mushrooms contains a whopping 236 percent of the daily recommended intake of vitamin D1.

*Average serving size is 4-5 mushrooms

Nutritious Lunch Recipes

Turkey Mushroom BBQ Stuffed Sweet Potatoes

Turkey & Mushroom BBQ Stuffed Sweet Potatoes
Lean ground turkey and white button mushrooms create a hearty topping for tender sweet potatoes. Make them for dinner and bring the leftovers for lunch the next day!

Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go
Create a comforting lunch to-go in a jar! Earthy shiitake mushrooms and noodles in rich broth will brighten your lunchtime and fill you up for the afternoon.

Asian Mushroom Chicken Patties

Asian Mushroom Chicken Patties
Spice up your afternoon with savory chicken patties atop a healthy bed of veggies. Lighten your meat serving by blending in flavorful cremini mushrooms.

Marinated Mushroom and Chickpea Salad

Marinated Mushroom & Chickpea Salad
This refreshing salad is packed with healthy mushrooms and chickpeas, and can easily be made on Sunday prep days for grab-and-go lunches later in the week!

Garden Mushroom Meatloaf

Garden Mushroom Meatloaf
Boost nutrition and stretch your dollar by blending mushrooms into your beef. This flavorful garden meatloaf is terrific for reheating throughout the week!

Broccolini Mushroom Salad

Broccolini Mushroom Salad
Load up the greens with this super simple salad. Go full veg, or pair it with salmon or chicken for a delicious and nutritious lunch to keep you going.

1 Popular Mushroom Variety and Nutrition Information

Meaty Mushrooms Star in Wiz Kid’s Philly

Wiz Kid is the brainchild of Rich Landau, chef and owner of trendy restaurants V Street and Vedge in Philadelphia. We recently had the chance to sit down and chat with Chef Rich about his new fast-casual restaurant and his star “crowd stunner” menu item: the Wiz Kid Philly. The best part? He swapped traditional steak for juicy, meaty mushrooms.

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What inspired you to open a fast-casual restaurant?

“People don’t have time for fancy, white tablecloth, hour-long lunches anymore. In fact, some might be lucky to even have a half hour for lunch these days. Fast casual is being defined as the new American cuisine, because people want something that is healthy, delicious and fair priced, that they can take on the go.”

Why did you decide to swap mushrooms for meat in the Wiz Kid Philly?

“We wanted to use something that is completely fresh and whole. There aren’t many, if any, other vegetables that can mimic the taste of meat quite like mushrooms. When treated right, mushrooms are delicious, meaty and smoky. Portabellas are one of the best food products – they’re a real ‘knife & fork’ food. A knife won’t glide through any other food like it does through a portabella.”

Chef Rich Landau_7543 FINAL Credit Jason Varney

What is your favorite mushroom variety?

“While portabellas are great to have on hand because of their versatility, my favorite variety is the maitake. They’re the next big thing. They have a very distinct ‘mushroomy’ flavor – which is a good thing! They’re just a beautiful mushroom. I love the difference in texture and the variety of flavor. When grilled, the tops get crunchy, crackly and caramelized, while the base stays thick and meaty.”

What is your go-to mushroom dish?

“Right now, probably the Philly from Wiz Kid. It’s just such a crowd stunner, and it’s great to see peoples’ reactions when they try it. They wonder why they have been eating meat all this time when they could be eating mushrooms!”

What has been the reaction to Wiz Kid so far?

“So far, the reaction has been stellar. I’ve had the sandwich recipe in my back pocket for a few years now, and I finally had the opportunity to showcase it. We’re super thrilled about it.”

If you live in Philly, we encourage you to try the famous Wiz Kid Philly for yourself, check out Wiz Kid’s satellite location in Whole Foods, and stay tuned for Wiz Kid’s 19th street location – opening soon!

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.