Posts Tagged ‘Mushrooms’

3 “Souper” Ways to Include Mushrooms this Season

Elevate soup season with fresh, umami-rich mushroom soups.

Warm up these cooler days with fresh mushrooms. Whether you’re cooking a weeknight dinner or prepping for a holiday party, incorporating umami-rich mushrooms into your favorite comfort foods is the perfect way to sneak in an extra serving of vegetables – and a boost of flavor – this season.

Adding vitamin D into our diets this time of year is essential to coping with shorter days and longer nights. Thankfully, mushrooms, such as maitake are packed with vitamin D, which helps the body absorb calcium and maintain bone strength.

Check out three of our favorite and “souper” versatile recipes fit for the season:

Vegetarian? Toss your favorite mushrooms into this Creamy Mushroom & 3 Bean Soup. The protein and fiber from the beans will keep you full and focused for hours.

Creamy Three Bean Mushroom Soups

Recipe Courtesy of Dine and Dish

Fall Cream of Mushroom Soup: Take this comfort classic up a notch by adding fresh button, baby portabella, shiitake and oyster mushrooms into the mix.

Creamy Mushrooms Soups

Recipe courtesy of Chef Billy Parisi

Whip up a batch of this rich, non-dairy Roasted Mushroom Parsnip Soup for dinner and savor the flavor of sweet parsnips and herbaceous thyme.

Roasted Parsnip Mushroom Soups

Recipe courtesy of Chez Us

 

Event Recap: FEAST Smoked!

The pouring rain and soggy grass didn’t stop Portlanders from wanting a taste of Chef Hugh Acheson’s blended burger at FEAST Smoked! this year. Smoked!, the only FEAST event to solely focus on grilled meats and vegetables, is a foodie dream. Some of the best chefs from Portland and beyond set up shop at The Fields Park in The Pearl District for the northwest’s famous culinary event. Featuring everything from smoked sweet breads and duck-heart kebabs to goat tacos, there was no shortage of adventurous eats.

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The crowd favorite? The Top Chef Judge’s Cremini-Lamb Burger with charred scallions, Boursin Cheese, pickles and fresh tomato. The line was wrapped around the corner as Hugh and his team busily served the freshly-made burgers to hungry patrons. One bite of this juicy, umami-packed burger and they were hooked.hugh-2

Big thanks to Hugh Acheson and his team for making this an event to remember!

Didn’t get enough of the Cremini-Lamb Burger at FEAST? Click here for the recipe!

Chef Spotlight: Michael Gottlieb, Wood’s Kitchen

Meet Michael Gottlieb, co-chef at Wood’s Kitchen in Bloomingdale, GA and one of five winners of the 2016 James Beard Foundation Blended Burger Project. He is a part of our Chef Spotlight series, which offers a behind-the-kitchen look at the inspiration behind chef-created blended burgers.

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Born into a food family that’s been operating in Georgia since 1870, Chef Michael Gottlieb and his brother, Laurence Gottlieb are co-chefs at Wood’s Kitchen, a southern-rooted BBQ restaurant with Gullah and Cajun/Creole inspirations.

His motivation for participating in this year’s James Beard Foundation’s Blended Burger Project? “It was an opportunity to bring something a little healthier to our menu and educate our customers how eating a touch healthier can still be fun!” They had a great experience right out if the gate and really loved how their community supported them and their blended burger from start to finish.

Their blended burger is a mouth-watering Worcestershire Glazed Double Mushroom Burger with Charred Vidalia Onions served on a Mushroom Salted Brioche Bun. The burger uses Hunter Cattle “Wood’s Blend” ground beef, a rich earthy local beef, and cremini mushrooms.

Michael and his brother enjoy cooking with mushrooms given the flavor and textures differ from variety to variety. “We love cooking with chanterelle, morels, and Hen of the Woods – but they are all so good it’s hard to pick a favorite.”

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Turn Up the Heat: Mushroom & Cheese Stuffed Jalapenos

Welcome fall and football season with bell’alimento’s Mushroom and Cheese Stuffed Jalapenos.

Mushroom and Cheese Stuffed Jalapenos

 

If you’re looking for a quick and easy appetizer that’s perfect for fall and football season, look no further. These mushroom stuffed jalapenos will disappear faster than you can make them.

We’ve used white button mushrooms but feel free to use any fresh mushrooms you’d like.

When selecting your jalapenos, try to get them as close to the same size as possible so that they cook at the same rate. To save time you could even make the mushroom/cheese mixture in advance, stuff the jalapenos and then bake them just before you’re ready to get your nosh fest on.

Although we’ve listed the crispy prosciutto and chives as optional, they are highly recommended.

Mushroom and Cheese Stuffed Jalapenos

Yield: 24
Prep Time:  15 minutes
Cook Time: 20-25 minutes

Ingredients: 

12 jalapenos, halved, seeds removed
8 ounces button mushrooms, finely minced
1 clove garlic, minced
8 ounces cream cheese, room temperature
1 cup grated aged cheddar
kosher salt/black pepper

optional:
2 slices prosciutto, crisped
chives

Directions:
Preheat oven to 375 degrees.

Line a rimmed baking sheet with parchment paper or a silicon baking mat. Place jalapeno halves on top. Set aside.

Into a large bowl combine: mushrooms, cream cheese, cheddar. Season with salt and pepper.

Scoop mushroom mixture into jalapeno halves. Bake for 20-25 minutes OR until cheese is bubbly and jalapenos have softened.

Garnish with prosciutto and chives if desired.

Celebrate Summer Nights with Steak, Potato and Mushroom Kebabs

Soak up the last few days of summer with these mouth-watering steak, potato and mushroom kebabs from bell’alimento.

Steak, Potato and Mushroom Kebabs

What goes great with steak? Mushrooms and potatoes of course. This is a great variation on steak and potatoes. Who doesn’t love food on sticks, right? These kebabs are great served as is or for more of a mouthful, serve them over a bed of rice or even with a side salad.

Steak, Potato and Mushroom Kebabs Recipe

Yield: 8 kebabs
Prep Time: 30 minutes marinating, 15 minutes active prep
Cook Time: 5 – 10 minutes

1 lb strip steak, cubed
1/2 cup olive oil and vinegar salad dressing
24 white button mushrooms, stems trimmed
24 small new potatoes

Directions:
Place steak in a large zip top bag, add salad dressing. Transfer to refrigerator and allow to marinate for 30 minutes.

While steak is marinating, soak wooden skewers.

Place a medium pot with water onto boil. Add potatoes and par boil.

Assemble skewers: mushroom, steak, potato; 3 of each on each skewer.

Grill skewers on grill or stove top on grill pan until meat is to desired done-ness, mushrooms have softened and potatoes have cooked through.
Steak Potato and Mushroom Kebabs