Posts Tagged ‘national mushroom month’

Carl’s Jr. Introduces Its Latest Star… And You’ll Never Guess Who It Is!

What is hot enough, trendy enough, and tasty enough to compete with Carl’s Jr.’s former group of sultry spokespeople?

Mushrooms of course!

Mushrooms are making their debut on top of Carl’s Jr.’s newest burger, The Mushroom and Swiss All-Natural Burger. Naturally mushrooms are the perfect partner for this burger which features grass-fed, free-range beef, umami rich mushrooms, and melty Swiss cheese.

Mushrooms truly are ‘natural beauties,’ providing important nutrients, including B vitamins, vitamin D, selenium, potassium, riboflavin, niacin and more. No burger is complete without them!

Why not celebrate Mushroom Month by giving this delicious burger a try? But hurry, it will only be around for a limited time!

Celebrate Mushroom Month with Six Ways to Cook Mushrooms

Celebrate Mushroom Month this September with Chef Billy Parisi and his six ways to prepare and cook mushrooms!

5 Mushroom-Packed Make Ahead Meals for Back-to-School Season

By Phoebe Lapine of Feed Me Phoebe

Most people love the idea of cooking on Sunday for the week ahead. But usually the meals that come to mind resemble lasagna pan Tetris, with pieces of various shapes getting chiseled off throughout the week. It’s sometimes hard to think of healthy options beyond creamy, meaty casseroles.

Even though most of us aren’t lucky enough to be returning from summer camp, back-to-school season still marks a new beginning of sorts, as our schedules pick up again and we have to return to our daily rituals. While leaving the office at 1pm on Fridays during the summer to soak in the sun by the pool might have made cooking and entertaining a breeze, now that it’s back to business, we could all use a little help saving time in the kitchen with meals that are healthy to prepare – and mushrooms make it easy.

Here are some of my favorite mushroom-filled ideas for dishes you can make for the busy workweek ahead.

–Phoebe Lapine of Feed Me Phoebe

 

1. Mushroom Hot & Sour Soup – a great vegetarian, gluten-free spin on the Chinese takeout classic.

2. Wild Mushroom Risotto – a big batch of this hearty grain will keep you satisfied all week long. Simply add a little stock to reheat and enjoy the second time around.

3. Kale Salad with Cremini Mushrooms and Lemon Vinaigrette – kale is one of the few greens that can be pre-dressed and still last for a few days in the fridge without spoiling.

4. Portobello Mushroom Burgers with Romesco Sauce – portabellas can be grilled or baked at the beginning of the week and quickly thrown together in these sandwiches for a last minute lunchbox or dinner option.

5. Mushroom Tacos with Mexican Brown Rice – both the mushrooms and the rice are great make-ahead fillings to have in the fridge for an impromptu taco night.

 

Easy Chicken and Mushrooms

We’re all crazy busy. I know I can never have too many recipes that I can make in 30 minutes or less to help me get dinner on the table during the week. This is an easy everyday chicken and mushroom recipe that fits that bill. It is one that I’m sure you’ll be turning to time and time again.

Because we’re using chicken tenders the chicken cooks up in a flash. You could absolutely use a chicken thigh just know that it will have to cook much longer. The sauce is the kicker. Mushrooms swimming in a white wine and stock sauce with a squeeze of lemon to give it a little extra zing.

Add a side of fresh vegetables and you’re all set.

 

Easy Chicken and Mushrooms

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

 

Ingredients:

  • 1/4 cup all purpose flour
  • kosher salt/pepper
  • 1 1/4 pound chicken breast tenders
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter – divided
  • 8 ounces small button mushrooms
  • 1/3 cup dry white wine
  • 1/3 cup chicken stock
  • juice from 1/2 lemon
  • fresh parsley to garnish

Directions:

  1. Place flour into a shallow bowl. Season with salt/pepper. Lightly dredge chicken into flour covering both sides. Shake excess flour off. Set aside.
  2. Heat a large skillet with oil and 2 tablespoons butter over medium heat. Brown chicken 3-5 minutes each side (depending on the thickness). Transfer to a plate and set aside.
  3. Add remaining butter to pan. Add mushrooms. Cook for approximately 5 minutes until slightly softened. Add wine, chicken broth and lemon juice. Season with salt and pepper.
  4. Return chicken to pan. Reduce heat to low and cook until sauce thickens.
  5. Garnish with fresh parsley.

Mushroom and Chicken Parmesan Pasta

Gaby from What’s Gaby Cooking makes weeknight dinner prep look easy with a rich mushroom and chicken blend pasta ready in 20 minutes or less.

It’s Mushroom Month and I am pretty pumped about it.  Since becoming obsessed with mushrooms a few years back during culinary school, well, I can’t be stopped. It’s always time for mushrooms and this Mushroom and Chicken Parmesan Pasta is the perfect weeknight meal!

Finely diced mushrooms are mixed with ground chicken to make for a totally easy and filling meal that will rock your world!! Plus the combination of meat and mushrooms is bumping up your protein and vegetable intake, so it’s really a win-win situation!

Meat + Mushrooms + a whole lotta pasta! You guys are absolutely going to love this one.

 

Mushroom and Chicken Parmesan Pasta

Ingredients

  • 10 ounces dry spaghetti
  • 2 tablespoons olive oil
  • 1 pound crimini or baby bella mushrooms, finely diced
  • 2 cloves garlic, finely chopped
  • 1/2 pound ground chicken
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1/2 cup grated Parmesan
  • 1/4 cup chopped chives

Directions

  1. Cook the pasta according to the package directions. Drain and return the pasta to the pot.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes until golden brown.
  3. Add the garlic, chicken, salt, and pepper and cook until the chicken is fully done.
  4. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil.
  5. Reduce heat and stir in half of the Parmesan. Simmer until the sauce has thickened slightly, about 5 minutes
  6. Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the chives.