Posts Tagged ‘Mushrooms’

Cream of Mushroom Soup

Chef Billy Parisi is back to share his umami-rich cream of mushroom soup recipe; sure to please during the Thanksgiving season!

Creamy Of Mushroom Soup By Chef Billy Parisi

As soon as the weather even hints that cold is on the way, I’m making soup especially a Cream of Mushroom Soup! This year in Chicago though we’ve been incredibly spoiled with this 60° weather we’ve been having. It’s crazy to think that Thanksgiving is just a few weeks away and it’s still nice out. Regardless, I’ll take it, but that still doesn’t mean I haven’t been whipping up some delicious soups!

Creamy Of Mushroom Soup By Chef Billy Parisi

I love to get it out of the norm when it comes to cooking traditions especially things like thanksgiving. I mean I have been eating turkey for 34 years of my life and I’m over it, no offense. I want prime rib, roasted potatoes, cheese cake, just something that is different. In fact I think planning a coursed meal should be in store for your Turkey Day! Start with a small appetizer, then a soup, salad, entrée, and finally dessert.

I’ll give you a quick lesson on soup. It’s the most important course in any meal because so often it is the first and heck if you can’t get soup right what makes anyone think you know how to cook an entrée? Soup requires time, love, and lots of browning in fat. Mushrooms for example make for the perfect hearty soup. Combine then with bacon, cream, garlic and parsley and you’ve got a simple delicious soup that will for sure be a favorite at your Turkey Day Table!

Creamy Of Mushroom Soup By Chef Billy Parisi

Since I know bacon and mushrooms go so well together I decided I would render some bacon fat and roast off some onions, celery, garlic and mushrooms in the fat so that it can infuse all that delicious pork flavor. From there I deglazed with white wine, see the gif below, and then added in some chicken stock and simmered on low for an hour.

To me soups are all about toppings so some garlic and Parmesan sourdough croutons were a must for this soup. Here’s how easy they are to make. Toss some sourdough cubes in a bowl with some melted butter, fresh chopped garlic, Parmesan cheese, salt and pepper and bake in the oven for 20 minutes on 375°, boom croutons!

Creamy Of Mushroom Soup By Chef Billy Parisi

For the soup itself I used a combination of baby portabellas, button mushrooms, shitake mushrooms and oyster mushrooms. I saved a few extra, seared them over high heat in olive oil and then used them as a garnish. I’m tellin’ you when it comes to soup it’s all about the toppings!

Creamy Of Mushroom Soup By Chef Billy Parisi

Can you imagine how psyched your guests would be if they came to a coursed Thanksgiving Day meal and you started it off with a delicious cream of mushroom soup loaded with umami flavors and roasted vegetables? I mean I’d be impressed.

The day after Thanksgiving is such a great day filled with leftovers and football and there is nothing, I mean nothing more comforting and therapeutic than eating soup on days like that, and this Cream of Mushroom Soup is perfect for it!

Creamy Of Mushroom Soup By Chef Billy Parisi

Cream of Mushroom Soup

Yield: Makes 1 gallon

Ingredients:
8 slices of chopped bacon
1 small diced yellow onion
6 small diced stalks of celery
4 finely minced cloves of garlic
1 pint of button mushrooms
1 pint of baby portabella mushrooms
1 cup of shitake mushroom caps
1 cups of oyster mushrooms, stems removed
¼ cup of flour
1 cup of chardonnay
64 ounces of chicken stock
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Kosher salt and cracked pepper to taste
Fresh thyme leaves for garnish
shredded Parmesan for garnish

Procedures:
1. In a large pot on high heat render the bacon fat until the bacon lardons become crispy.
2. Remove the bacon and add in the onions, celery and garlic and saute for 8 to 10 minutes over medium-high heat or until lightly browned.
3. Next, add in the mushrooms are cook for 20 to 25 minutes or until the mushrooms are browned.
4. Sprinkle in and stir in the flour until it has been completely mixed in.
5. Deglaze with the white wine and cook until it is almost gone.
6. Add in the chicken stock and bring it to a boil and until it becomes thick.
7. Puree the mushroom soup until smooth with a hand blender or a regular blender.
8. Return the pureed soup to the pot and finish with the heavy cream, parsley, salt and pepper.
9. Garnish with croutons, crispy bacon lardons, fresh thyme and Parmesan.

Grilled Mushroom Kabobs

Robyn from Add a Pinch shares her delicious grilled mushroom kabobs with us.

Grilling is a favorite way to prepare our food throughout the warmer months of the summer. From juicy burgers to as many of the sides as possible, we just love the flavors that grilling brings out in so many dishes. Not to mention, it keeps the kitchen cooler!

One of our favorite sides that goes well with just about any menu are these grilled mushroom kabobs. So easy to assemble, they are then marinated and then tossed onto the grill for a few minutes to let the grill work its magic! And let’s face it, there is just something about serving food on a stick that has everyone from the adults to the kids excited!

Grilled Mushroom Kabobs by Add a Pinch

These simple kabobs are great to assemble ahead of time, place onto a plate or rimmed baking sheet and then cover tightly with wrap. They can be made up to a couple of days ahead to save prep time when entertaining or on those busy weeknights! Everyone needs a side dish recipe like that!

Grilled Mushroom Kabobs Recipe

For the Mushroom Kabobs

  • 1 pint whole mushrooms, portabella or white
  • 1 green pepper, deseeded and cut into 2-inch pieces
  • 1 yellow pepper, deseeded and cut into 2-inch pieces
  • 1 onion, cut into 2-inch pieces
  • 1 pint grape tomatoes

For the Marinade

  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt

Instructions

Arrange ingredients on the skewers in the pattern you prefer. Place onto a rimmed platter or baking sheet. Whisk together all ingredients for the marinade and pour over assembled skewers. Place kabobs onto grill heated to medium heat and cook 4 to 5 minutes on both sides for a total of 8 to 10 minutes. Remove kabobs to a serving tray.

If making ahead, cover tightly with wrap and place in the refrigerator until about 15 minutes prior to cooking.

“Better Burgers” Were A Hit at Plate Night, Chicago

Plate Magazine’s “Plate Night” event earlier this month created excitement about the Mushroom Council’s new partnership and social contest with the James Beard Foundation; The Better Burger Project. Council representative, Kathleen Preis, and Celebrity Chefs Jehangir Mehta and Maneet Chauhaun, talked with chefs generating lots of interest in menuing a “better burger” this summer.

We couldn’t think of a better month to launch our Better Burger Project than in May – National Burger Month!  But just as important as the month was the venue, and lucky for us Plate Magazine’s “Plate Night” in Chicago was just the place to introduce 900 hungry chefs to our “better burgers.”

Plate Magazine "Plate Night" Launch of Better Burger Project

Our burger booth, adorned with fresh mushrooms and a photobooth, immediately grabbed the attention of the guests. Our celebrity chefs, who helped serve up burgers, also contributed to the excitement and wow-factor. Chef Jehangir Mehta offered up his famous blended Graffiti Burger and Enoki Fries, while Chef Maneet Chauhaun handed out samples of her delicious blended Chicken & Mushroom burger.

Plate Magazine "Plate Night" Launch of Better Burger ProjectPlate Magazine "Plate Night" Launch of Better Burger Project

Guests raved about the burgers and loved having the opportunity to talk with Chef Maneet and Jehangir about the upcoming Better Burger Project promotion. We all know chefs love a challenge, and when presented with the opportunity to menu a “better burger” and win a trip to the historic James Beard House in New York, several rose to the challenge!

Plate Magazine "Plate Night" Launch of Better Burger Project

But the “better burgers” didn’t stop there! As guests left the party, they were invited to enjoy a take-home snack from the Windy City Patty Wagon Food Truck, consisting of blended mini sliders! Again, guests were surprised and thrilled to learn that they burgers they loved so much were made with 25% finely chopped mushrooms; a tasty, healthy and sustainable addition.

The Better Burger Project officially launched on May 26th, and is already trending on Instagram with over 500 hungry consumers posting pictures of their favorite “better burgers.” To find out more about the Better Burger Project and to locate a local restaurant visit BetterBurgerProject.org.

What a great way to celebrate National Burger Month!

Cheesy Mushroom Tart

Paula of bell’alimento shares a cheesy mushroom tart just in time for warm weather!

Tarts are easy and elegant and come together lickety split. They’re incredibly versatile. You can enjoy them for brunches, light lunches or even dinner. They’re even elegant enough to serve for party appetizers. Add mushrooms to the mix and what’s not to love?

Cheesy Mushroom Tart 1

I like to keep a few boxes of puff pastry in my freezer at all times. They’re perfect for both sweet and savory recipes and have saved me more times than I care to admit. To make this tart, you’ll start off by forming the thawed pastry sheet onto your tart pan. If you don’t happen to have a rectangular pan, you can absolutely you a small round pan. No pans at all? No worries, just cut the pastry into squares and freehand this.

A simple saute of mushrooms (any fresh variety will work beautifully) with a few fabulous ingredients and a mixture of cheeses and your filling is ready to be smoothed into the tart crust. Pop that beauty into the oven for a few minutes and then enjoy a slice (or two)!

Ingredients:
1 puff pastry crust – thawed
2 tablespoons unsalted butter
1/2 onion – minced
2 cloves garlic – minced
8 ounces mushrooms – sliced, divided
4 sprigs fresh thyme
1/4 cup white wine
kosher salt/pepper
4 ounces cream cheese – room temperature
4 ounces mascarpone – room temperature

Directions:
1. Preheat oven to 400 degrees.

2. Spray a rectangular tart pan with non-stick cooking spray. Unroll pastry and form to fit pan. Using the tines of a fork poke holes throughout. Bake for 10 minutes.

3. WHILE crust is baking, into a large skillet heat butter over medium heat. Add onion and garlic and cook until softened. Add 7 ounces of mushrooms, thyme and wine. Continue cooking until mushrooms have softened. Season with salt and pepper.

4. Add cheeses to mixture and stir until combined. Check for seasoning. Adjust if necessary.

5. Pour cheese mixture into crust and spread evenly. Top with reserved mushrooms. Bake for additional 10-15 minutes until golden.

6. Let tart cool and then cut into slices. Garnish with additional thyme if desired.

Yield: 6
Prep Time: 10 minutes
Cook Time: 20-25 minutes

Mushroom Burgers: The Top Trend to Watch in 2015

The humble burger is making its way to the top of trends lists everywhere, but not without the addition of mushrooms. Council Representative, Kathleen Preis, gives us an inside look at the hottest restaurant trend that is sweeping the nation: mushroom burgers.

We all know it; burgers are limitless and are very adaptable, just like mushrooms. So it’s no wonder why they are making their way onto top 10 lists everywhere. Celebrity Chef and Industry Expert Mareya Ibrahim recently said, “In 2015, expect to see more mushroom blends on menus and in products.” Burger Business even suggested restaurants and burger bars will begin creating better non-meat burgers, just like Crabtree’s Kittle House Inn in Chappaqua, N.Y. did, introducing a Mushroom, Quinoa, Chickpea, and Corn burger to their menu.

Beyond flavor, there are plenty of reasons to blend or top burgers with mushrooms. Adding mushrooms to veggie burgers boosts the meatiness of the dish. Blending mushrooms into a ground beef burger yields larger patties while offering potential sodium, fat and calorie reduction. This simple, yet revolutionary way of serving healthier meals without comprising on flavor is catching on.

Give mushroom burgers a try! You can find some of our favorites at the following restaurants:

Checkers and Rally’s
Primetime Steakhouse Double
“The Primetime Steakhouse Double features two beef patties, a slice of Swiss cheese, grilled mushrooms, onions, and an Au Jus mayo, on a toasted Kaiser bun.”

Applebee’s
Mushroom Swiss “Smash” Burger
“Portobello & button mushrooms, smoky mayo & Swiss cheese”


Max and Erma’s
Turkey Avocado Swiss Burger
“Topped with sautéed mushrooms, Swiss, Avocado & Ranch dressing. The name says it all.”

Coco’s Bakery
Smoked, Gouda Mushroom Burger
“Sautéed mushrooms, smoked Gouda cheese, caramelized onions, crisp lettuce, fresh tomatoes, and mayo.”

Smash Burger
Truffle & Swiss Burger with Organic Arugula and Mushrooms

“This delicious twist on our Truffle Mushroom Swiss burger now creates a synergy of flavors with the Organic Arugula and a perfectly balanced burger packed with flavor. Also available on our grilled chicken sandwiches!”