Posts Tagged ‘Portobello’

6 Varieties, Recipes and Fungi Facts to Celebrate Mushroom Month

It’s our favorite month of the year: Mushroom Month! To celebrate, here are a few fungi facts to remember why we have “mushroom” in our hearts for nature’s hidden treasure:

  • Mushrooms are full of umami – the fifth basic taste after sweet, salty, bitter and sour. Umami is derived from the Japanese word meaning “delicious.”
  • From crunchy enoki to meaty portobellos, mushroom varieties offer a range of flavors and textures.
  • Mushrooms are the only source of vitamin D in the produce aisle. One serving of UV-exposed crimini mushrooms can provide you with 1086 IU of vitamin D.
  • All mushrooms deliver beneficial nutrients such as copper, selenium and B vitamins, but did you know that different mushroom varieties offer different health benefits?
  • Mushrooms are gentle on the planet: Up to one million pounds of mushrooms can be grown on just one acre of land.
  • Mushrooms + Meat = The Blend – one of the easiest ways you can make your favorite meals more delicious, nutritious and sustainable.

What’s your favorite mushroom variety and recipe? The six recipes below each feature a different variety – try them all this Mushroom Month!

LIVE ‘Shroom Cam for Mushroom Month


This National Mushroom Month, we’re opening the gates to one of our mushroom farms to show you how mushrooms are grown. Visit ShroomCam.com to watch the mysterious mushroom growing process in action!

6 Recipes for Mushroom Month

Olive and Feta Stuffed Mushrooms

Olive and Feta Stuffed Mushrooms
Use white button mushrooms, hummus and olives to create umami-packed stuffed mushrooms.

Mexican Mushroom Meatball Soup

Mexican Mushroom Meatball Soup
Blend crimini mushrooms with beef and pork to create savory meatballs in this hearty, full-bodied Mexican-inspired soup.

Grilled Portobello Burger

Grilled Portobello Burgers
Portobello mushroom burgers are marinated in a homemade barbecue spice mix and grilled until tender.

Beef and Maitake Mushroom Meatball Burger with Tomato Butter Sauce

Beef and Maitake Mushroom Meatball Burger
This blended burger combines maitake mushrooms with ground beef and bacon, smothered in buttery tomato sauce.

Enoki Miso Soup

Enoki Miso Noodle Soup
Keep it simple and delicious with this no-fuss, 6-ingredient enoki mushroom and noodle soup.

Beef, Shiitake and Snow Pea Stir Fry

Beef, Shiitake and Snow Pea Stir Fry
Dinner is served with this easy Asian stir-fry that combines shiitakes, steak and snow peas.

Upgrade Your Picnic Table with Mushrooms

Make ‘shroom for mushrooms at your picnic table this summer! From meaty main courses to savory sides, mushrooms’ inherent umami adds a punch of flavor to all of your favorite summertime recipes. Upgrade a classic potato salad by mixing in tender white button mushrooms, or make your burgers even better by blending your favorite mushroom variety with your favorite protein.

Did you know that mushrooms are the only non-animal food source of vitamin D? After soaking up some rays (UV-B) post-harvest, the portabella variety delivers 94% of your daily value of Vitamin D. That’s in one serving! They also are an excellent source of selenium (22%DV) and contain 9% potassium. Bonus: mushrooms are low in fat and calories – helping you maintain a healthy diet all summer long.

Use the summertime mushroom recipes below to begin planning your next backyard bbq!

Enter to win an all-expense paid trip for two to NYC

Don’t forget to vote for your favorite blended burger as a part of The James Beard Foundation Blended Burger Project going on now through July 31st.

Summertime Mushroom Recipes

Mushroom and Chive Potato Salad
Add a twist to your usual picnic side dishes! This mayo-free potato salad is dressed in a mustard and chive vinaigrette and filled with tender mushrooms.

Blended Bison and Mushroom Burgers
Watching your waistline? This burger blends lean bison with low calorie white button mushrooms. Swap the bun for a lettuce wrap to make it carb-free!

Marinated Mushroom 7-Layer Salad
Savor the flavors of summer produce by combining crisp veggies and meaty mushrooms for a refreshing and tangy twist on a classic.

Veal Mushroom Slider
The sliders may be bite-sized, but they’re bursting with flavor! Blend finely chopped mushrooms with ground veal and simple seasons, then top with rich caramelized onions and more mushrooms.

Grilled Portobello Burgers with Garlic Mayo
These vegetarian portobello burgers are loaded with sweet grilled red onions and savory garlic-chive mayo. Cook them on the grill to add a delicious bit of char.

Blenditarian Bacon Honey Bourbon Chicken Meatballs

Bacon Honey Bourbon Chicken Meatballs
You had us at bacon. Turn up the sweetness on your summer appetizers with chicken, bacon and button mushroom blended meatballs.

Combat the Cold with Johnny Rockets’ New Portobello Chicken Sandwich

This time of year, the weather outside is frightful – but inside a Johnny Rockets? Delightful! (Thanks to the latest addition to its menu, the Portobello Chicken Sandwich.)

JohnnyRockets-PortobelloChicken

Johnny Rockets is beating winter blues by offering the ultimate comfort—and quality—sandwich: all-natural, farm-raised, grilled chicken breast topped with juicy Portobello mushrooms, smoked Gouda cheese, fresh spring mix, Applewood smoked bacon and mayonnaise served on a brioche bun. A sizzling combination to warm you to the core!

Known for creating high quality, delicious and innovative foods, Johnny Rockets has us craving this new mouth-watering mushroom masterpiece. The sandwich is available for a limited time this winter, so fight the flurries and make your way to Johnny Rockets today!

Spring into The Blend

This unseasonably warm weather has had me thinking spring for weeks! I don’t know about you, but when the temperature starts to tick up, I can’t help but get into the mood for grilling. As luck would have it, this goad to grill gave me an excellent opportunity to experiment with the whole “swapability” notion of substituting a portion of a higher-calorie ingredient, like meat, with a portion of mushrooms instead. I’ve been tinkering with it in the kitchen and find it’s an easy way to get an extra serving of veggies on my plate and an extra tasty meal in my stomach.

After searching for mushroom recipes that could easily be made on the grill, I settled on this tasty little number… burgers, of course! I decided to put together a batch of meaty Mushroom Burger Wraps. The original recipe is made in a skillet, but when the weather is this beautiful, you have to hit the grill. I’m telling you, these bad boys are so tasty, you may not ever make a full beef burger again! Of course, for all you turkey fans out there, this is a delicious swap for you, too.

In addition to swapping mushrooms within the burger wraps, I also marinated some sliced portobellos in a balsamic vinaigrette and threw them on the grill alongside the burgers for a complete lean, mean dinner that had me thinking summery thoughts in the middle of March. Not too shabby!

Mushroom Burger Wraps (serves four)

 

 

Ingredients

  • 6 ounces white button mushrooms
  • 6 ounces cremini mushrooms
  • 2 teaspoons plus 2 tablespoons canola oil
  • 1/2 cup low-fat ricotta cheese
  • 8 ounces 93% lean ground beef
  • 1 large egg, lightly beaten
  • 1/2 cup seasoned breadcrumbs
  • 2 teaspoons dried basil or 1/4 cup chopped fresh basil
  • 4 2-ounce whole-wheat tortillas
  • freshly ground black pepper

Directions

1. Chop mushrooms into ¼-inch pieces.  Heat a medium skillet over medium-high heat.  Add 2 teaspoons canola oil.  Place mushrooms in pan and sauté for 3 to 5 minutes.  Drain. Return mushrooms to pan and season with freshly ground black pepper.

2. In a large bowl, combine the mushrooms, ricotta cheese, ground beef, egg, breadcrumbs, and basil. Form mixture into 4 burgers.

3. Heat a 12-inch nonstick skillet over medium-high heat. Add 2 tablespoons canola oil. Cook burgers for about 5 to 7 minutes on each side, or until done. (Or grill burgers.) Serve in tortilla.

Tips: These are delicious with caramelized onions, fresh tomato and cheddar cheese.

Mushroom Lasagna from Chez Us

Turn your Meatless Monday meal into a comfort food feast with this Mushroom Lasagna recipe from Denise of Chez Us!

I recently had the chance to tag along on a mushroom foraging excursion with an expert from Northern California.  It was fascinating what I learned about my favorite food!  Besides learning that mushrooms are primarily composed of water, I also learned that mushrooms shouldn’t be consumed raw since they contain chitin, a material that needs to be cooked in order to break down and become edible. Also, thanks to their high water content, you don’t need much cooking liquid when preparing mushrooms.

Luckily, mushrooms are also packed with nutrients and vitamins!  They are a great source of B vitamins, especially niacin and riboflavin and happen to be protein powerhouses.  I found it interesting that dried mushrooms have almost as much protein as a piece of veal. I could go on and on, but will save for that for another time!  I mean, you’re probably hungry by now, right?

This mushroom lasagna is my go-to recipe for vegetarian meals.  Since mushrooms are a great source of protein, this recipe is very filling.  I lightly saute a mixture of brown crimini, portobellos and shiitakes with a little olive oil. Thanks to their high water content, there’s no need to add more liquid! Here and there, I’ll add golden chanterelles and oyster mushrooms to the mushroom blend.  I love the meaty texture of the chanterelles mixed with delicate oyster mushrooms.

To balance all of the earthy goodness in this recipe, I use three cheeses: fresh mozzarella, mascarpone and ricotta. I also use an abundance of fresh herbs to round out the flavors. Yes, it is rather decadent, but it is so worth it!  Instead of a traditional red sauce, I use a creamy béchamel.  When béchamel bakes with the three cheeses it makes a delicious, creamy base that mixes perfectly with the earthy mushrooms and fresh herbs.

This recipe takes a bit of time to prepare, but it worth it.  When you take the bubbly lasagna out of the oven, your dinner guests are going to be WOWED from start to finish.   I’ll let you in on a little secret… we prefer this recipe over meat lasagna. It’s THAT good! Try it for yourself and let us know what you think.

Mushroom Lasagna

Mushroom Filling
Note: if omitting chanterelle and oyster mushrooms, use an additional 8 oz. of crimini, portobello, or  a blend of the two.

  • 1 lb. of crimini brown mushrooms
  • 1 lb. portobello mushrooms
  • 4 ounces oyster mushrooms (optional)
  • 4 ounces chanterelle mushrooms (optional)
  • 1 yellow onion, minced finely
  • 3 cloves garlic, minced finely
  • 1 tablespoon olive oil
  • kosher salt to taste
  • black pepper to taste

To make: In a dutch oven, heat the olive oil over medium-low, add the onion, stir and cook until soft, about 4 minutes.  Add the garlic, stir, and lower heat to low, cook for 7 minutes, stirring occasionally.  Add all of the mushrooms except the oyster mushrooms.  Stir the mixture and cook over low heat for 12 minutes.  Add the oyster mushrooms (if using), stir and turn off the heat.  Set aside

Cheese Filling

  • ricotta
  • mascarpone cheese
  • 1/2 cup Italian parsley, roughly chopped
  • 1/2 cup fresh oregano, roughly chopped
  • 1 egg
  • pinch of kosher salt and black pepper

To make: In a large mixing bowl add all of the ingredients and stir with a spoon.  Set aside.

Béchamel

  • 6 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • kosher salt
  • black pepper

To make: In a medium saucepan, melt the butter over low heat (about a 4) until melted.  Do not let the butter burn.  Add the flour and whisk until smooth.  Continue cooking over low heat until light and golden in color, about 5 minutes.  Add the milk to the butter mixture, slowly, whisking the entire time.  Raise the heat to a medium (about a 6), cook for 5 minutes, whisking the entire time.  Remove from the heat.  Season with salt and pepper.  Set aside.

Lasagna

  • 1pound fresh or dried lasagna noodles
  • 1 pound fresh mozzarella

To make: Heat oven to 350.  Butter a large glass baking dish.  Ladle a spoonful of béchamel over the bottom of the dish and spread about.  Cover the bottom of the dish with some of the pasta.  Smooth a third of the cheese filling over the pasta, add a third of the mushroom mixture, and then ladle 1/3 of the béchamel over the top.  Tear a 1/3 of the mozzarella into small pieces and scatter over the béchamel.  Continue the process;  you should have three layers.  You will have three layers built up with cheese and mushrooms.   Cover the third layer with pasta and pour the remaining of the béchamel over the top of the pasta.  Sprinkle with mozzarella.  Bake for 50 – 60 minutes, until golden and bubbly.  Serve.  Eat.