Posts Tagged ‘vegetarian’

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!

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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.

Meatless Monday Made Easy with Mushrooms

We’re big fans of Meatless Monday, or what we like to call “Mushroom Monday.” So, what’s all the hype around Meatless Mondays? It’s a global movement urging consumers to go vegetarian one day per week. Many meatless meals feature mushrooms as the main ingredient, and for a good reason. Mushrooms are rich in umami, an ultra-savory quality (found in many meats) that make meatless meals just as satisfying and full of flavor. Ready to try Mushroom Monday for yourself? We’ve taken the guesswork out of the planning process and rounded up a day’s worth of meals to get you started.

Mushroom Monday Meal Plan

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Breakfast Vegetable Frittata: There are plenty of meatless breakfast options out there, but this one will keep you full for hours. Loaded with bright vegetables, protein-packed eggs and meaty mushrooms, this frittata will ensure you start Monday on the right foot.

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Lunchtime Mushroom Minestrone: Fill up with a hearty bowl of mushroom soup – perfect for a chilly winter afternoon. Whip this recipe up Sunday evening for lunch (or dinner!) the next day.

Chez Us - Chipotle Mushroom Tacos - 2

Late-Night Chipotle Mushroom Tacos: Thanks to umami-rich crimini and portobella mushrooms, you won’t miss the meat in these zesty, flavor-packed tacos.

Did you try any of these recipes out at home? Let us know your thoughts in the comments below!

Set the Holiday Table with Mushrooms

From appetizers to dinner to breakfast, set the holiday table with mushrooms this year.

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It’s that time of year: There’s a crisp chill in the air, streets are decked with lights and your calendar is booked with holiday get-togethers. Whether you’re prepping for a five-course meal or just bringing a dish to pass, don’t forget to add mushrooms to the menu. Need an appetizer? Try our Acorn Squash Stuffed with Sausage and Mushrooms. Planning an office potluck? Opt for Blended Meatballs. Make the holidays easy with our fool-proof, crowd-pleasing, mushroom-centric dishes.

Tips for the hostess:

Food prep the day(s) before. Bake the pies, chop the veggies and assemble your ingredients ahead of time. You’ll be amazed at how much stress this will save you the day of.

Cover your bases. Be sure to include a few meat-free options such as Roasted Mushroom Parsnip Soup or Baked Brie with Crispy Mushrooms in your holiday spread.

Make it a team effort. Recruit your friend to bring the fruit salad and purchase the rolls from the bakery down the street. No need to do it all on your own!

Mushroom Recipes for the Holiday Menu

Vegetarian Mushroom Gravy

Mushroom Gravy
This umami-rich gravy is so tasty, even meat-lovers will want to cover their entire plate with it.

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Acorn Squash Stuffed with Sausage and Mushrooms
Seasonal flavors burst in this acorn squash stuffed with mushrooms, sausage, apples and sage, then baked in a brown sugar butter.

Vegetable Frittata

Vegetable Frittata
Packed with colorful veggies and goat cheese, this easy breakfast will give you energy to power through Christmas morning.

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Blended Meatballs
Throw together this crowd-pleasing appetizer with basic pantry ingredients that you already have on hand.

Mushroom Stuffing with Mushroom Gravy

Vegetarian Stuffing with Mushroom Gravy
Give your guests the gift of “yum” by giving this decedent stuffing-gravy combo a spot on your holiday table.

Italian Sausage Stuffed Bacon Wrapped Mushrooms

Italian Sausage Stuffed Bacon Wrapped Mushrooms
Hosting a NYE party? These bacon-wrapped mushrooms are sophisticated yet SO easy to make.

Enoki Mushroom Stir-Fry

After over-indulging during the holidays it feels great to cook up a weeknight dinner that is easy and healthy. This fast and flavorful stir-fry from A Cozy Kitchen fits the bill and is sure to please!

My favorite thing to do in the New Year is to take a small break from all the sugar and carbs that consume my diet throughout the month of November and December. This is Enoki Mushroom Stir-Fry is a good start. Brown rice is spiked with a bit of mirin resulting in rice that is super flavorful. The stir-fry itself consists of green Swiss chard, freshly grated ginger, spicy jalapeño and earthy enoki mushrooms.

Enoki Mushroom Stir-Fry by A Cozy Kitchen

The stir-fry is cooked with a good amount of soy sauce and lime juice resulting in something bright and delicious. I love topping this whole thing with a lightly fried egg and then mixing it all together.

Enoki Mushroom Stir-Fry

Serves: 2

Ingredients:

Rice:
1 teaspoon olive oil
1/4 cup brown rice
1/2 cup water
Salt
1 teaspoon mirin

Stir-Fry:
2 teaspoons sesame oil or olive oil
3 leaves of swiss chard, leaves removed from the stems and stems chopped
3 green onions, trimmed and sliced
2 cloves of garlic, minced
1/2 teaspoon freshly grated ginger
1/2 fresno or jalapeño pepper, thinly sliced
1 tablespoon low-sodium soy sauce
1 tablespoon mirin
1 bunch of enoki mushrooms (feel free to substitute)
2 teaspoons sesame seeds
1/4 lime
1 large egg

Directions:
1. In a medium pot, set over medium heat, add a teaspoon of olive oil, swirling it around to coat the bottom. Pour in the rice, along with the water, salt and the mirin. Bring to a simmer and then immediately turn the heat to low and cover slightly. Cook the rice for about 10 to 12 minutes, until the water is completely evaporated.

2. To a medium sauté pan, set over medium heat, heat the sesame oil. When hot, add the swiss chard stems and green onions; cook until slightly softened, about 2 minutes. Mix in the minced garlic, grated ginger, jalapeño pepper and cook for an additional minute, until the garlic is fragrant—it should start to smell awesome. Pour in the soy sauce, mirin, swiss chard leaves, mushrooms and sesame seeds; give it a good mix and cook for an additional minute or two until the vegetables have softened. Squeeze in the lime juice, turn the heat down to low and cover.

3.In a small saute pan, fry up an egg or two. Serve stir-fry on brown rice and top with the fried egg.

Risotto with Crispy Mushrooms

Nothing warms your belly and fills you up like a bowl of rich and creamy mushroom risotto. This risotto by Bell’alimento is brimming with crispy mushrooms and is just what you need on a cold winter day.

Risotto is the perfect fall/winter dish. It will warm you from head to toe with its creamy goodness. It’s strong enough to be the main course or it’s a spectacular supporting side dish. Mushroom risotto is a classic. It’s typically made by mixing in the mushrooms during the stirring process, but we’ve taken the liberty of shaking things up a bit by crisping (browning) sliced Portobello mushrooms in a bath of sautéed butter first and then adding it to the top of the finished risotto. I think this gives it even more mushroom flavor, which of course is the goal.

Creamy Mushroom Risotto by Bellalimento

You can use a chicken stock or go with a vegetable (or mushroom stock) to make it vegetarian. IF you’re lucky enough to have any leftovers, you can always make Arancini!

Risotto with Crispy Mushrooms

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
2 tablespoons unsalted butter
16 ounces fresh mushrooms – sliced
kosher salt/black pepper
1/4 cup extra virgin olive oil
1 small onion – minced
2 cups arborio rice
6 cups vegetable/chicken stock
1/4 cup grated Parmigiano Reggiano

Directions:
1. Into a saute pan, melt butter over medium heat. Add mushrooms. Season with salt and pepper. Saute until crispy around edges. Stirring as necessary. Set aside.

2. Into a large sauce pan and oil and heat over medium heat. Add onion and cook until translucent. Add rice, stir continually until rice changes color ever so slightly and is coated well with oil. Stir constantly so you do not let your onions or rice burn.

3. Reduce heat to low, add in about 1/2 cup of stock and stir continually. Season with salt. Once stock has reduced add another ladle of stock. Continue this process until your risotto is al dente {approx 30 minutes}

4. Remove from heat, check for seasoning, adjust if necessary. Stir in Parmigiano Reggiano.

5. Top risotto with crispy mushrooms and garnish with fried sage leaves if desired.