Throwing a fiesta for Cinco de Mayo? Don’t forget mushrooms! Mushrooms are delicious in Mexican food—pairing perfectly with chiles, fish, meat, cheese and all kinds of vegetables.
Whether you’re a vegetarian or serious meat eater, you’ll enjoy mushrooms’ meaty texture and earthy flavor served up in a variety of traditional—and not so traditional—Mexican dishes. Take a look through our recipe roundup to spice up your festivities!
Special thanks to Chez Uz for helping us cook up crepes for Mom this weekend. Rich and inviting, Mom won’t be able to resist the comfort that comes with each flavorful bite.
This recipe is inspired by a savory crepe recipe that we often enjoyed during my childhood. The original recipe is made with sliced mushrooms, broccoli, and canned mushroom soup–a rich and comforting dish. While my memory reminds me that it was a great recipe, I wanted this new version to be even better by using more mushrooms, and no broccoli or canned soup. Still rich in flavor, as well as inviting and comforting with each bite.
I doubled the amount of the mushrooms used in the original recipe by adding blended mushrooms with sliced mushrooms into the filling. Blending in mushrooms is one of my favorite ways to incorporate more flavor and moisture into dishes. For this recipe, I also decided not to use canned soup, and I made an easy Gruyere Béchamel sauce, which compliments mushrooms very well.
This recipe would be wonderful served during Mother’s Day brunch or as a light entree during dinner.
Recipe: Mushroom Crepes with Gruyere Béchamel Sauce
2 tablespoons olive oil
1/2 cup minced yellow onion
2 fresh garlic cloves finely minced
1 1/2 pounds cremini mushrooms
1 teaspoon dried thyme
4 cups packed spinach, washed and dried
1/4 cup salted butter
2 tablespoons all purpose flour
1 cup whole milk
1 cup shredded gruyere cheese
fresh cracked black pepper
8 crepes – your favorite recipe or they can be found pre-made at the grocery store
fresh thyme sprigs as garnish – optional
Place a large frying pan over medium-low heat and add the olive oil. Once slightly warmed add the yellow onion. Stir and cook until soft; about 3 minutes.
Add the garlic and dried thyme. Stir again. Lower heat to the lowest setting on your stove.
Place 3/4 of the mushrooms into a food processor and finely chop.
Slice the remaining 1/4 of the mushrooms.
Add the mushrooms to the onion/garlic mixture and cook, stirring often for 5 minutes over medium-low heat.
Add the spinach and cook just until wilted over medium-low heat. Remove from the heat and set aside.
Heat the oven to 425 degrees Fahrenheit.
Place the butter into a medium saucepan over low heat and melt.
Whisk in the flour, then slowly pour in the milk. Stir over medium-low heat until slightly thickened.
Add the cheese, continue whisking until melted. Season with salt and pepper. Remove from the heat and set aside.
Place a crepe into a baking dish and fill with some of the mushroom filling, roll up, and then repeat. You can place the crepes into individual baking dishes as I did in the video or a large baking dish.
Drizzle with some the Gruyere Béchamel sauce.
Optional: garnish with a sprig of fresh thyme.
Bake for 15 – 25 minutes until the sauce is bubbly and lightly golden.
Looking for a healthy, yet flavorful spring side? This ‘shroom salad from bell’alimento is sure to impress.
If you’re looking for a super simple spring side dish that’s big on shrooms, then look no farther. It’s so good you might just want to eat it on its own. If you’re looking for a complete meal, try pairing it with salmon or chicken.
Into a large saute pan add 1/4 cup water and heat over medium heat. When simmering, add broccolini and cook until just softened. Transfer to serving bowl. Set aside.
Into a small bowl whisk together: soy sauce, vinegar, oil, red pepper flakes, sesame seeds and garlic. Pour into pan and heat over medium heat.
Add mushrooms and cook until tender. Pour over broccolini. Toss to combine.
Incorporate The Blend into your morning – or brunch – routine starting with these baked sausage and mushroom frittata muffins from Aggie’s Kitchen.
I started making baked frittata muffins for my family about a year ago and we are officially hooked! They are so simple to put together and the variety of fillings are endless, making them even more appealing in my opinion. What I love about frittata muffins is that they are portion controlled, making them perfect for a light breakfast, snack or for offering at brunch where other foods will be served. A dozen of these savory Baked Sausage & Mushroom Frittata Muffins would round out a brunch menu quite nicely if you ask me. My favorite part of a brunch menu is the opportunity to try a little bit of several things, so these muffin-sized frittatas will fit right in.
Using The Blend concept, I was able to cut back on the amount of Italian sausage I used in this recipe with chopped mushrooms. Such a winning concept since you can basically please all the meat eaters in your group, yet know that what you are serving is a little bit more nutritious – without sacrificing texture or flavor. I used baby bella mushrooms in this recipe, but white button mushrooms would be great as well. Enjoy!
Heat oven to 400 degrees. Spray a 12-cup muffin pan liberally with cooking spray.
In a large nonstick skillet, brown and crumble Italian chicken sausage. Add shallots and chopped mushrooms, season with salt and pepper and cook for about 5 minutes, until softened. Add chopped spinach and cook for another 3-4 minutes until spinach is completely wilted. Turn off heat and set aside.
In a large mixing bowl, whisk together 9 eggs. Add milk and continue to whisk until eggs and milk are blended. Stir in mozzarella cheese.
Using a tablespoon, add sausage, mushroom and spinach mixture evenly into each muffin cup. Carefully pour egg mixture into each cup, using the spoon to gently lift the sausage mixture so that egg mixture reaches the bottom of cup.
Bake for 15 minutes. Let cool for about 5 minutes, then carefully run a knife around edges of egg muffins to separate from pan. Let cool for another 5 minutes then remove egg muffins completely from pan. Serve with fresh fruit and other brunch favorites!
Did you know that mushrooms with veils that have begun to break have deeper, meatier flavor? And that keeping mushrooms in a brown paper bag in the fridge is the recommended way to store them? Get the most from your mushrooms by following these helpful tips the next time you’re selecting and storing mushrooms.
Purchase mushrooms that are firm with a fresh, smooth appearance.
Surfaces should be dry, but not dried out, and appear plump.
A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.
Store mushrooms in their original packaging or in a porous paper bag for prolonged shelf-life.
Some mushrooms may keep for up to one week in the refrigerator.
Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month.
Watch as Chef Bill Briwa from the Culinary Institute of America and Bart Minor, President of the Mushroom Council, answer your questions about how to select and store fresh mushrooms.
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