February 21st, 2012
Denise from Chez Us has a hearty vegetarian meal that is as comforting as it is easy to make! Read on to learn more about her delicious Mushroom Ragout with Taleggio Polenta and Gremolata recipe.
I love serving this Mushroom Ragout served with Taleggio Polenta and Gremolata when I’m craving a light but satisfying vegetarian meal. Cremini and portobello mushrooms are great “meaty” mushrooms and are a staple in our house. I just happened to have some shiitake and oyster mushrooms on hand, so I added them to this recipe. Really, this recipe features a medley of mushrooms, so feel free to add whatever types you like; just be sure to include a few of meaty types to fill it out.
When choosing mushrooms at the market, I tend to prefer smaller and tighter mushrooms that have firm flesh. Yes, I am that annoying person at the market picking through the mushroom bins. When buying shiitake and oyster mushrooms, I like to find small ones that can be used whole in recipes, which saves time and makes the dish look great. Don’t buy a mushrooms with a slimy film over the top; most likely they have been sitting in that bin a little too long.
The seasoning for the simple mushroom ragout requires a little shallot, olive oil and salt and pepper. I wanted the ragout to be seasoned lightly to enhance the earthiness of the mushrooms. The tangy polenta and fresh gremolata really tie the flavors of this dish together. Instead of incorporating olive oil into the gremolata, I like to drizzle a high quality olive oil over the top of this dish just prior to serving.
To make a complete meal serve this with a simple salad and warm bread. This recipe is comfort food taken up a notch!
Recipe: Mushroom Ragout served with Taleggio Polenta and Gremolata
serves 4
- 7 ounces crimini mushrooms
- 2 ounces shiitake
- 2 ounces portobello
- 2 ounces oyster mushrooms
- 2 tablespoons olive oil
- 1 small shallot minced finely
- kosher salt to taste
- black pepper to taste
- 1/4 cup vegetable stock
- high quality olive oil
Gremolata
- 1 tablespoon lemon zest, I like to use Meyer Lemons
- 4 tablespoons italian parsley
- 1 garlic clove, peeled
Taleggio Polenta
- 2 cups vegetable stock
- 1/2 cup polenta
- 1 teaspoon salt
- 2 tablespoons butter
- 2 ounces Taleggio cheese, rind removed and cubed
For mushroom ragout: Using a mushroom brush or a paper towel, gently clean the mushrooms. Cut the end of the stem off, and then slice into medium sized slices. Not too thin. In a large frying pan, heat the olive oil, over medium heat. Add the shallot, stir and cook until soft; about 2 minutes. Add the crimini and portobello mushroom, stir. Over low heat, cook the mushrooms until lightly caramelized, about 7 minutes. Add the shiitake and oyster mushrooms, stir and cook for an additional 5 minutes. Add the stock, stir and cook for 5 minutes. Season with salt and pepper. Remove from the heat.
For gremolata: Add ingredients to food processor and pulse until finely chopped. Set aside.
For Taleggio polenta: Heat stock in a saucepan over medium heat until just heated through. Add salt and gently whisk in polenta, stirring constantly to prevent lumps. Whisk in butter. Turn the heat to a very low simmer. Cook for 20 minutes until the polenta is creamy, stirring often to prevent sticking. Remove from the heat and whisk in the Taleggio until creamy.
To serve: In a medium sized bowl, add Taleggio polenta and top with the mushroom mixture and gremolata. Drizzle with high quality olive oil and enjoy!
Tags: antioxidants, chez us, Cremini, dinner, dinner recipes, Featured Contributor, Food Photography, immunity, Mushroom Channel, Mushroom News, mushroom recipe, Mushroom Recipes, Mushrooms, Portabella, Portobello, recipes, vegetarian, vitamin d
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February 3rd, 2012
A delectable wrap, ready in 10 minutes, is a fabulous weekend lunch or weeknight meal when you’re crunched for time. Keep reading for the full scoop from Paula from bell’alimento.
If you’re looking for a simple and scrumptious meatless meal option, you can’t go wrong with this vegetarian mushroom, spinach and roasted red pepper wrap. In less than 10 minutes you can have this on your plate and on its way into your belly!
A secret weapon in my fridge is flour tortillas. You can add just about anything to them, roll them up and ,voila, you have a meal in ready minutes. They also double as an easy peasy appetizer! I’m a big fan of easy and effortless entertaining, so these are a staple when I’m playing host.
This vegetarian wrap is “meaty” without the meat. The mushrooms are gently kissed with butter, added to silky smooth roasted peppers and given a little texture with the fresh spinach leave. They’re then enveloped by a soft, warm tortilla to complete the dish.
It’s refreshing, delicious and EASY.
Sauteed Mushroom, Spinach & Roasted Red Pepper Wrap (Serves 4)
What you’ll need:
6 ounces button mushrooms – sliced
2 tablespoons unsalted butter
salt/pepper
1 loosely packed cup fresh spinach
1 roasted red bell pepper – sliced
4 flour tortillas – warmed
What to do:
1. Into a medium sauté pan over medium heat add butter. Melt. Add mushroom and sauté for approximately 4-5 minutes until cooked through. Season with salt/ pepper. Turn off heat.
2. To assemble: Equally distribute spinach, bell pepper and mushrooms between each tortilla.
3. Wrap each like you would a burrito (or you could also simply fold in half and enjoy soft taco style).
Tags: appetizers, B vitamins, Bell'Alimento, dinner, dinner recipes, Featured Contributor, Food Photography, meatless monday, Mushroom, Mushroom Channel, Mushroom Recipes, Portabella, Portobello, weight loss
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January 27th, 2012
The Mushroom Council recently invited photographer Jen Moran to document a dozen new recipes. Take a look at her behind the scenes shots and commentary on these mushroom meals!
I love mushrooms! They have a fantastic array of flavors, taste meaty without any fat, and can be cultivated and harvested in a sustainable way. On top of all this, they are very versatile and can be used in many recipes as a favorful, nutrient rich ingredient. So, when asked to photgraph a dozen new recipes for the Mushroom Council, I replied with an enthusiastic, “Yes, please tell me more!” The result was a delicious culinary and photographic adventure and I’ve shared a few highlights below.
Ingredients for our adventure
One of my favorite recipes was the Mushroom Orzo with Parsley, Lemon Zest and Olive Oil. First of all, the shapes of the enoki and oyster mushrooms were fun to photograph! After the photo shoot, we all just had to try a bowl. WOW! The lemon and parsley give it the most refreshing taste and I’m pretty sure we all had seconds!
Mushroom Orzo with Parsley, Lemon Zest and Olive Oil
Enoki mushrooms
In the next recipe, mushrooms were used discreetly in meatballs, or albondigas. We made plenty of these and shared them with our crew and family. Even if you don’t like mushrooms, you’ll love this dish! Developed by a nutritionist to lower fat and boost health benefits, this is a great affordable choice for an omnivorous crowd. You wouldn’t know mushrooms were in here unless you had the recipe!
Cremini and Pork Albondigas with Chipotle Tomato Sauce
One of the biggest hits of the day was the Jamaican Jerk wrap. The vibrant colors and flavors of these wraps brightened up the cold, wintry day. Juicy papaya, meaty button and oyster mushrooms, and a zesty hand made jerk sauce all added to the exciting colors, flavors and textures of this vegetarian dish.
Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa
Special thanks to my mushroom loving team of assistants for helping to make this delicious day a success!
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January 23rd, 2012
Warm, creamy, and rich… just the flavors we’re looking for to forget the winter cold. This Mushroom Feta Quinoa Risotto from We are not Martha, packed with hearty flavors and filling quinoa, is just the ticket…
I’ll admit it. I’m risotto obsessed. I’m perfectly convinced that I could create a variation of risotto every single night and be perfectly happy with my dinner choice… for the rest of my life. Not to mention risotto makes the perfect leftovers for lunch the next day. Meals that you actually want to eat two days in a row or multiple times a day are always winners in my book. Mushroom risotto was the very first risotto I ever made, back in my “I’m so scared I won’t stir the risotto enough and it will stick to the pot and be ruined” days. Nowadays, I’m an old risotto pro (so I like to think) and have come to learn that constantly stirring the pot isn’t necessary. (Literally and figuratively.)
The other night, I had a desire to go back to my roots, while at the same time experimenting. And thus, I pulled my quinoa out of the pantry and grabbed a block of feta cheese and, of course, my old friends, mushrooms. A new risotto was born; one filled with healthy whole grains that will keep you nice and satisfied. Of course, the mushrooms really make this dish and add to its incredible earthy feel. Mushrooms and risotto will always go together like soul sisters. But adding a little extra pizazz is exactly what we need to keep life (and dinner) exciting.
Mushroom Feta Quinoa Risotto (serves 4-6):
- 4-5 C low-sodium chicken broth
- 2 T olive oil
- 3 shallots, chopped
- 3 cloves garlic, chopped
- 2 C mushrooms of your choice (I used shitake and baby bella), chopped in 1-inch pieces
- 1 1/2 C quinoa
- 1/2 C dry white wine
- 4 oz. feta cheese, crumbled
- 2 C spinach
1) In a medium saucepan, bring chicken broth to a boil then lower to a simmer and keep on burner.
2) In a separate, medium-large saucepan, heat your olive oil over medium heat. Add the shallots, garlic, and mushrooms and cook for about 3 minutes, until onions are transparent.
3) Add the quinoa to the pot and cook for about 2 minutes.
4) Pour the wine in, listen to it sizzle, and then stir it a bit while the quinoa absorbs the wine.
5) Add one cup of chicken broth to the pot and stir a bit. You don’t have to constantly stir, but do check on the quinoa from time to time to make sure it’s not sticking to the pot. As soon as the chicken broth is absorbed by the quinoa, add another cup. Continue until the quinoa is nice and tender, but still firm. Don’t be a afraid to taste! That’s the best part.
6) Once all of the broth has been absorbed, stir in feta cheese. Take the risotto off the heat and stir in the spinach so it gets a little wilted.
7) Enjoy the most perfect comfort food of all.
Tags: dinner, dinner recipes, healthy, meatless monday, Mushroom, Mushroom Channel, Mushroom Recipes, Mushrooms, quinoa, risotto, We Are Not Martha, whole grains, wholesome
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January 9th, 2012
Whether you need a filling, warm lunch or a comforting sandwich to pair with dinner, this panini, packed with baby bella mushrooms, gooey cheese, and sweet sauteed onions is a superb sandwich choice! Read on for the recipe from Paula from bell’alimento.
Panini are Italian pressed sandwiches that come filled with just about anything your heart desires. This vegetarian version will satisfy even the biggest of appetites. It’s filled with creamy caramelized onions and baby bella mushrooms that have been sautéed to perfection in an herb butter. It’s oozing with Swiss cheese and has a big crunchy exterior thanks to the Pan Bigio bread. It’s a stellar lunch or light dinner when accompanied with a hearty bowl of soup!
What you’ll need: (Makes 2 panini)
Caramelized Onions:
2 tablespoons extra virgin olive oil
1 medium red onion – thinly sliced
salt/pepper
1 tablespoon sugar
Mushrooms:
2 tablespoons unsalted herb butter
1 tablespoon extra virgin olive oil
6 ounces baby bella mushrooms – sliced
4 slices Pan Bigio – sliced thick on the bias
4 slices Swiss cheese
4 cherry tomatoes – halved, optional
What to do:
1. Place 2 tablespoons olive oil into a sauté pan over medium-low heat. Add onions. Season with salt/pepper. Cook until onions are softened. Add sugar, continue cooking, stirring as necessary until onions have caramelized (approximately 30 minutes). Set aside.
2. Into a small sauté pan add: 2 tablespoons herb butter and 1 tablespoon olive oil. Heat over medium heat. Add mushrooms. Season with salt/pepper. Cook for approximately 4-5 minutes. Set aside.
3. Heat your Panini press to 350 degrees. Equally distribute mushrooms between two slices of bread. Equally top with mushrooms with caramelized onions. Place 2 slices of Swiss cheese on each piece of bread. (NOTE: if using tomatoes place them on at this time) Place corresponding slices of bread on top. Lightly brush tops of bread with room temperature herb butter.
4. Place sandwiches onto hot panini press. Cook for approximately 4-5 minutes until bread is toasted and cheese has melted.
TIPS: If you do not have a panini grill, use a non-stick skillet and heat over medium-high heat. Place sandwich onto hot pan. Using a heavy pan (such as a cast iron pan), weigh sandwich down. Cook as directed above.
Tags: baby bella, Bell'Alimento, caramelized onions, dinner, dinner recipes, grilled cheese, italian, lunch, meatless monday, Mushroom Channel, mushroom recipe, Mushroom Recipes, Mushrooms, panini, Portabella, Portobello, swiss cheese, vegetarian
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December 26th, 2011
This beautiful recipe is here just in time for holiday company. Elegant, straightforward and, above all, delicious, this warming recipe is the work of Megan from Stetted.
As I’ve gotten older I’ve been learning more about my heritage and the foods that go along with it. The largest percentage of my ancestors hail from Sweden, so it became a logical place to start. Many people view Swedish cooking as extremely humble fare. While that’s somewhat true, it doesn’t mean Swedish food is devoid of flavor. With a short growing season, Swedish cooking is often about using ingredients to their fullest potential.
These easy pancakes with mushroom filling pack a lot of flavor into a little bundle. Swedish pancakes are similar to French crepes, and can be filled with countless options. Here, garlic, onions, mushrooms, and chives combine with cream for a filling that makes you feel decadent even on a weeknight. The mushrooms rest on a bed of wilted spinach, ready to be wrapped in its pancake blanket.
The simplicity of the ingredients extends to the preparation. Quick meals are important to me, as my entire family is eager to eat as soon as we walk in the door after a long day. Once your ingredients are prepped, you can be serving these in 20 minutes. The pancakes do take a mindful eye, but after a practice pancake or two you’ll be churning them out quickly. As a bonus, any leftover pancakes can be filled with jam and eaten for dessert!
Swedish Pancakes with Mushrooms
For the pancakes
- 3 eggs
- 2 cups milk
- 1 cup flour
- 1 tablespoon sugar
- Pinch salt
- Butter, to cook
Beat all ingredients except butter together thoroughly. Unlike standard pancakes, you want a smooth, lumpless batter.
Heat a flat-bottomed skillet or crepe pan over medium. Add a bit of butter, let melt, and pour approximately ⅓ cup of batter into pan, swirling pan to create an even coating. When edges are dry, carefully slide spatula around edges, then flip and cook for approximately 1 minute more. Remove to a warmed plate and repeat until batter is gone, adding more butter every few pancakes.
For the filling
- 2 tablespoons butter
- ½ cup chopped onion
- 2 cloves garlic, chopped
- 8 ounces baby bella or button mushrooms
- 1 teaspoon lemon zest
- 1 cup cream
- 2 tablespoons chopped fresh chives, plus extra uncut chives for tying (if desired)
- 1 pound fresh spinach
- Olive oil
Gently wash mushrooms and pat dry. Slice in half lengthwise, then cut into thin vertical slices.
Melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add garlic and cook for about a minute more.
Add mushrooms and cook for 5 minutes, stirring often. Add lemon zest, cream, and chives, and cook at medium for 5 minutes, then reduce heat and let simmer.
Heat a skillet over medium and add a swirl of olive oil. Once heated, add spinach and stir to coat. Cook until spinach is wilted and reduced by half.
To assemble:
Place 1 pancake on a plate. In the center, place a spoonful of spinach, then spoon over mushroom mixture. Fold edges over to create a square packet. Slide 1 chive underneath, then bring together and tie as if string. Alternately, place spinach and mushrooms in a strip down the pancake and fold sides together.
Serves 4
Tags: mushroom crepe recipe, stetted, swedish pancakes, swedish pancakes mushrooms
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December 21st, 2011
As we prepare to entertain family and friends at holiday gatherings, we’re always looking for tasty, unique appetizers that are easy to prepare, yet impressive enough to serve your guests on a special occasion! This Mushroom Bruschetta recipe from Chez Us is a delicious option.
The other evening we had some friends stopping by, and we wanted to put out a few little nibbles to serve alongside a glass of wine. I don’t know about you, but I get tired of serving the same old cheese plate, and I am sure my guests are tired of eating the same old cheese plate! I am always on the lookout for a couple new and exciting go-to appetizer recipes for impromptu dinner parties.
This recipe is easily made at the drop of a hat when mushrooms, as well as baguettes, are a staple in your house. I had a portobella and oyster mushrooms left over from an earlier brunch recipe, so I decided to use them. I like the earthy texture of the portobello and the delicate texture of small oyster mushrooms, and thought the two would be perfect together.
Shallots and garlic are quickly sauteed with mushrooms to make this easy topping. I wanted the flavor of the mushrooms to come through, so I kept the seasonings simple, with just a sprinkle of black pepper and fresh thyme. Once the mushrooms were cooked, I deglazed the pan with a high quality balsamic, and then tossed the mushrooms with the rich reduction. Simply serve on the toasted baguette.
With the holidays upon us, it is nice to have something simple to make. This recipe is very easy to make and can be presented elegantly or a bit rustic as I did here. Enjoy!
Mushroom Bruschetta
1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
2 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
1 large garlic clove
Heat oven to broil. Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden. Remove and set aside. Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color; about 10 minutes. Add the portobello mushroom, and cook until lightly browned; about 5 minutes. Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper. Remove the mushrooms from the pan and set aside in a bowl. Add the balsamic vinegar to the frying pan, and bring to medium heat. Using a wooden spoon, keep stirring until reduced in half, about 4 minutes. Lower the heat, and stir the mushrooms and their juices into the reduction. Serve on the slices of toasted baguette.
Tags: appetizers, bruschetta, chez us, easy, Entertaining, fast, Mushroom, mushroom bruschetta, mushroom recipe, Mushrooms, oyster mushrooms, portobella, quick, recipe
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December 16th, 2011
The holiday season is in full swing, which means festive gatherings with friends and family are too. Do yourself a favor and don’t get stressed over pulling off the perfect seasonal soiree; let the food do all the work! For casual get-togethers or fancy cocktail parties, serve up some delicious appetizers and drinks. Going to someone else’s party? Bring along some petite portable hors d’oeuvres – like fungi finger food! Mushroom appetizers give party-goers an array of seemingly indulgent bites that are surprisingly light and flavorful.
Mini Mushroom Quiche Caps
Many mushroom apps are easy to prepare, and they can be and budget-friendly, too. Plus, they allow you to offer crowd-pleasing bites with different colors, flavors and textures. Serve ‘em on cocktail napkins for an easy clean up!
Stumped for ideas? Well, we’ve made a list and checked it twice. Serve one of these scrumptious ‘shroomy apps to bring holiday joy to all!
Stuffed Shrooms (Gluten-Free and Vegan) from Sassy Kitchen
Caramelized Onion, Mushroom & Gruyere Tartlets from Brown Eyed Baker
Mushroom and Goat Cheese Phyllo Bites from Kitchen Confidante
Caramelized Mushroom & Shallot Bruschetta from Shutterbean
Tags: appetizers, Entertaining, Holiday, Party Ideas
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December 12th, 2011
Here’s a light and lovely meal to help temper a calorie-heavy holiday season, all thanks to our resident dietitian Eat Well with Janel!
With the chilly days of winter upon us, most people look to their favorite comfort foods to warm them up. Usually these comfort foods are calorie laden and oozing with heavy ingredients like cream, butter, and oversized portions of carbohydrate containing foods. And while I fully support the mantra, “All things in moderation,” the dietitian in me likes to look for ways to take calorie-catastrophe dishes and turn them into lighter (but equally delicious) entrees. These dishes are like the younger siblings of the original version: while there are major ingredient differences, they still keep some of the traditional flavors intact.
I’m not going to try to convince you that this dish tastes exactly like the creamy mushroom alfredo sauce with thick fettuccini noodles you may be used to. It does, however, satisfy that craving for something comforting. The mushrooms in this Spaghetti Squash with Mushroom Alfredo Sauce give it a meaty texture that pairs well with fresh thyme, while the coconut milk gives you a creamy mouthfeel without the usual butter and cream.
You may be wondering about coconut milk, which is high in saturated fat (even though I use the light version). Research shows that while it may increase our bad cholesterol, it may also increase our good cholesterol. Also, because of its ability to withstand high heats, I like using it in moderation in my cooking. The nutritional yeast, found at health food stores, adds a cheesy flavor and keeps this dish dairy-free. While you can use this sauce on traditional pasta, I lightened up the dish even more by using spaghetti squash, which is high in fiber and nutrients, lower in calories and carbohydrates, and can be used just like spaghetti in meals.
Spaghetti Squash with Mushroom Alfredo Sauce
Serves 4
Ingredients:
- 1 whole spaghetti squash
- 1 Tbsp olive oil
- 1 14-oz package sliced white mushrooms
- 1 medium white onion, diced
- 1 1/2c light coconut milk (canned)
- 2 Tbsp nutritional yeast
- 2 tsp cornstarch plus 2 tsp water made into a slurry
- 3-4 sprigs fresh thyme
- Salt and pepper to taste
1. Begin by cooking the spaghetti squash. The easiest way to cook spaghetti squash is in the microwave. Split lengthwise and scoop out seeds. Place cut sides down in a glass dish (like a pie plate) with about 1/4 cup water. Cook 12 minutes on high, one half at a time. Let halves cool for about 10 minutes before using a fork to separate and scrape out the strands.
2. Sautee mushrooms and diced onion in olive oil for about 10 minutes, stirring frequently, on medium heat until the onions begin to brown. Then, pour in coconut milk. Bring to a simmer and add the nutritional yeast.
3. Prepare a slurry with the cornstarch and water in a separate bowl. Once well combined, slowly add it to the coconut milk mixture, stirring constantly. You will see the sauce start to thicken. Meanwhile, remove the tiny thyme leaves from their stems by pulling the stems through your fingers from top to bottom, against the direction of the stems. Add thyme to the coconut milk mixture.
4. Plate the spaghetti squash and top it with the alfredo sauce. Season to taste with salt and pepper.
Tags: dietitian holiday recipes, Dinner Tonight, eat well with janel, healthy holidays, light dinner ideas, light meal ideas, Mushroom Recipes, mushroom spaghetti squash
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December 7th, 2011
I used to think that a 16 ounce steak wasn’t enough to feed a family of four, it had to be 4 16 ounce steaks, after creating Smothered Steak I know it’s just not true. This a great creative way to use a very small amount of meat to make a bountiful meal, or at least it feels like one. The mushrooms may seem like they are playing second string to the steak but in the end you’ll realize they are the ones doing all the secret behind the scenes work of “being meaty”. Mushrooms and steak, steak and mushrooms, a beautiful combination.
Mushroom Smothered Steak
serves 4
You will need a large skillet with a lid for the recipe
- 16 ounce Rib Eye Steak
- 1 pound button mushrooms, cleaned and stems cut off
- salt and pepper
- 2 TBSP butter divided
- 1 TBSP white wine vinegar
- Place a large skillet over medium high heat, allowing the pan to get hot
- Add the steak in the hot pan (it should sizzle loudly)
- Pour the whole cleaned mushrooms over the steak
- Sprinkle a good pinch of salt over the top and a dash of pepper
- Cook the steak for 2 minutes then turn, push the mushrooms aside and make sure the full steak is in contact with the pan
- Re-cover with the mushrooms
- Sprinkle a good pinch of salt over the top and a dash of pepper
- Cook for another 2 minutes
- Remove from heat, lay 1 TBSP of butter on top of the steak and cover the pan with the lid
- Allow the steak to rest for 3-4 minutes then set steak on serving platter covered with the lid to keep warm
- Return the pan to the heat then whisk in the TBSP of vinegar and the last TBSP of butter to the pan juices and mushrooms
- Bring to simmer, cook and stir until the sauce is reduced by about a 1/3
- Slice the steak and divide between four plates, spooning mushrooms over the top and some of the sauce as well
- Serve with crusty bread to soak up the sauce
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http://www.heywhatsfordinnermom.blogspot.com/
Tags: dinner recipes, mushroom steak recipe, Mushrooms, steak recipes, whats for dinner mom
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