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Roasted Poblanos with Mushrooms

Tuesday, May 22nd, 2012

Mushrooms bring out an earthy and hearty flavor in this classic Mexican recipe by Stacie Billis from One Hungry Mama. It is the perfect option for a summer fiesta with tortillas.

It doesn’t need to be Cinco de Mayo to get this mama hungry for Mexican food. Mexican cuisine is among my favorites, and not just the cheesy Tex-Mex dishes most popular in the States. Don’t get me wrong—I love those, too—but Mexican food is so much more than burritos and quesadillas, and mushrooms play a significant role in Mexican regional cooking. Mushrooms’ meaty texture and earthy flavor perfectly paired with chiles.

Mushrooms—hongos, in Spanish—have long been enjoyed by cooks from the mountainous regions of Mexico where they grow wild. Their texture is ideal for many traditional Mexican preparations. They are great in moles, stews and as a stuffing in anything from peppers to quesadillas. Cook them in beans and fried with onions, and they pair well with fish, meat, cheese or just other veggies. And, if you ask me, that’s the best way to enjoy mushrooms in Mexican food: in hearty vegetarian dishes that satisfy even the most serious meat eater.

This recipe is one of my favorite ways to incorporate mushrooms into traditional Mexican cooking. Rajas con crema—strips of roasted poblano peppers cooked in cream—is popular in, among other cities, Puebla and Oaxaca, both of which are surrounded by mountains. It only makes sense, then, to add mushrooms—so I did!

This dish, rajas con crema y hongos, is as gratifying as vegetarian food gets. It’s complex, filling, delicious, and not just in a delicious-for-vegetarian-food kind of way! It’s great all year around and with whichever mushrooms are in season. I especially love this dish in summer when roasting the poblano peppers is as simple as throwing them on the grill. Serve with warmed corn tortillas for a fresh take on taco night or do like many Mexican locals and enjoy these for breakfast. They are delicious alongside scrambled eggs!

Rajas con Crema y Hongos (Roasted Poblanos with Mushrooms)
Serves 6

Ingredients:

• 8 poblano peppers
• 4 tablespoons salted butter, divided
• 1 cup chopped shallots
• 24 ounces cremini mushrooms, wiped, trimmed and sliced
• 3/4 cup Mexican crema (you can substitute sour cream)
• 1/2 cup shredded sharp cheddar cheese
• Salt and pepper

Directions:

  1. Begin by roasting the poblano peppers. If you have a grill, set it to high and place peppers on the rack; close the grill and allow the down side to   blacken. Turn peppers and repeat. Continue until the peppers are completely charred on all sides. (You can also do this on a gas stovetop, using the open flame to char the peppers.)
  2. Put blackened peppers in a brown paper bag or in Tupperware and seal shut; allow peppers to cool, about 5-10 minutes. Remove peppers from bag or container and peel off the blackened skin—it should come right off leaving you with soft flesh. Remove the stem and seeds, and cut the flesh into ½-inch wide strips. Set aside.
  3. Heat 2 tablespoons of butter in a large frying pan set over medium-high heat. Once melted, add shallots and sauté until caramelized. Add mushrooms and sauté for about 4 minutes, stirring occasionally, at which point the mushrooms will shrink and release their liquid. Continue cooking until the liquid evaporates, another 2-3 minutes.
  4. Add remaining butter and roasted peppers; cook for 2 minutes. Add crema and cheese. Stir and cook for a minute or so, just until the cheese melts and the flavors come together. Be careful not to overcook or it will get gummy.  Season with salt and pepper to taste. Serve warm with warmed tortillas or scrambled eggs.

 

 

 

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Mushroom and Goat Cheese Pizza with Bacon and Leeks

Wednesday, May 16th, 2012

Jessica Fisher from Life As Mom shares one of her favorite pizza recipes that mixes mushrooms with other bold flavors for a veritable party on a pizza. As a busy mom to six young children, aged tot to teen, she loves the recipe because it’s simple to prepare and a meal that the whole family enjoys. 

In our family, we work hard – and play hard. The kids know that Monday through Saturday are days when we work hard at school and chores. On Friday afternoon, however, once we’ve cleaned and vacuumed and put away those school books, we’re ready for a weekend of rest and relaxation.

The kids know that they can expect a number of things come Friday evening:

1. Papa is off for two days (read: fun and adventure are theirs for the taking.)

2. The video games can be fired up.

3. A Friday night movie is selected.

4. Pizza is on the menu.

Pizza is a Friday night ritual at our house, making for a simple and tasty meal that everyone loves. I have several techniques to ensure that the meal is easy.

1.      Use premade dough.

Whether I make my favorite pizza dough recipe and freeze it in advance, or have a batch of “Artisan Bread in 5 Minutes” dough waiting in the fridge, having the dough premade makes the meal quick to prepare as well as less messy than making dough on the spot. You can also buy pizza dough from your local pizzeria or grocery store.

2.      Buy cheese pre-shredded.

I purchase five pound bags of mozzarella from Costco and then divide it into smaller portions. I store these bags in the freezer for pizza nights. The cheese thaws quickly, and again, there’s less mess since I’m not shredding the cheese on pizza night.

3.      Make mini pizzas.

Preparing small serving pizzas allows for each family member to have what they like. It also allows us to experiment with different toppings.

4.      Go big if you want.

That said, preparing a big pizza is quicker and brings people together – literally.

My favorite pizzas always include mushrooms. This recipe is chockfull of flavor. Bacon, mushrooms, goat cheese, and leeks have a veritable party on a pizza. Serve a green salad on the side and you’ve got the perfect start to your weekend.

Mushroom and Goat Cheese Pizza with Bacon and Leeks

Makes two 12-inch pizzas

Ingredients:

  • 3 slices bacon, chopped
  • 1 cup sliced leeks
  • 1 teaspoon crushed garlic
  • 8 ounces sliced mushrooms
  • Fine sea salt and freshly ground pepper, to taste
  • Two 12-inch pizza crusts
  • 1/2 cup favorite sauce
  • 4 ounces goat cheese, crumbled
  • 2/3 cup shredded mozzarella
  • Crushed red pepper, to taste, optional

Directions:

In a skillet over medium high heat, cook the bacon until crisp, but not overly browned. Remove the bacon with a slotted spoon and drain on a paper towel.

Add the leeks and garlic to the bacon drippings in the skillet. Cook on medium heat for about five minutes. Add the mushrooms and cook, stirring, until the leeks are very tender and the mushrooms have given up their liquid and start to brown slightly. Season to taste with salt and pepper.

Preheat the oven to 500 degrees. Prepare your favorite pizza dough on a two 12-inch pizza pans. Divide the sauce over the crusts. Divide the mushroom mixture over the two pies. Sprinkle with cheeses and bacon and season to taste with crushed red pepper, if using.

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Being a Role Model for Good Health

Tuesday, May 8th, 2012

As a parent, you want to instill healthy lifestyle habits in your children early on. Elizabeth M. Ward, M.S., R.D. suggests some great tips for helping yourself and your children to good health.

Moms encourage their children to finish their milk, eat their veggies, and stay away from too many cookies and chips.

If you’re a mother, it may seem like your admonitions to eat better fall on deaf ears, but research and personal experience say otherwise. As it turns out, mothers possess the power of persuasion in more ways than one, especially when it comes to influencing what their daughters eat.

My mother often jokes that my grandmother, who arrived in the U.S. from Italy at the age of 17, was the original dietitian in the family. “Nana” didn’t have all the scientific facts and figures about food that I often spout to my children, but she did have the right idea about preparing balanced meals. She passed that knowledge on to her daughter.

My mother worked full-time outside of the home, yet resisted the temptation to serve us processed foods for meals and snacks. She was raised on the idea that a balance of colors on the plate made for a healthier meal. In a way, she was right: brightly colored vegetables, such as carrots, contain different beneficial compounds than paler produce, such as mushrooms, yet both vegetables are equally good for you.

Don’t get me wrong: We didn’t eat perfectly. My family’s love of bread and desserts (my brothers, parents, and I often overate), created weight control challenges for all of us.

While my mother struggled with her weight, she never strayed from serving healthy, balanced meals. That’s noteworthy, since moms who constantly diet influence their daughters to think about dieting, possibly leading to disordered eating.

As the mother of three girls, I can see how strongly daughters identify with their moms, and how actions speak louder than words. I’m like my mother in that I am nearly militant about family meals. We eat together as often as possible.

 

 

The meal may be as simple as take-out pizza, salad, and fruit. That’s okay, because family meals need not be elaborate to be effective: Studies show that the more often you eat together, the greater the chance of consuming fruits and vegetables, whole grains, calcium-rich foods, such as milk, and fewer soft drinks.

Being a mom is no small feat. You serve as a role model for healthy eating and an active, healthy lifestyle, and you support your child in doing the same. Mothering can be exhausting, but it’s important to remember you don’t need to feed your family perfectly every day. Do the best you can and you’ll be paying it forward by passing on the healthiest lifestyle possible to your children, and beyond.

Here are tips for helping yourself and your child to good health:

  • Eat the healthy foods and drink the beverages (water, low-fat milk, and 100% juices) that you want your children to consume. For example, research shows a mom’s own milk drinking habit is linked to more milk and fewer sugary drinks in her child’s diet.
  • Make every effort to have family meals at home and serve as a healthy role model. Keep those meals full of enjoyment and free of criticism.
  • Exercise together (take a walk, bike ride or do yard work) and exercise independently to serve as active role models.
  • Avoid pressure or restrictive feeding practices at mealtime. Pressuring, cajoling, and threatening will not get kids to favor healthier foods in the long run, and the opposite may occur.
  • Engage in healthy lifestyle changes to address a healthy weight, rather than restrictive, unhealthy diets.

 

How do you encourage your children to lead a healthy lifestyle?

 

Posted in Childhood Obesity, Editor Post, Featured Contributor, Health, Immune boost, Mushroom Masters, Mushroom News, Mushroom Recipe of the Week, Nutrition, vitamin d | 1 Comment »

Mushroom Bucatini

Wednesday, May 2nd, 2012

The Mushroom Makeover – Meaty mushrooms lend themselves perfectly to rich sauces and stews and maintain their chewy texture when stirred into rich red sauces, like this Mushroom Bucatini recipe by Kelsey of The Naptime Chef.

Last winter I added a handful of chopped mushrooms to Bolognese for added flavor and texture. Just last week, I added them to my favorite bucatini recipe. They crisped up beautifully with the pancetta and added a rich underlying umami flavor to the fiery tomato-based sauce.

This simple dinner has always been a family favorite and with its mushroom makeover, we came to love it even more. Not only do the mushrooms deepen the flavor, they also add a delicious chewy texture alongside the crispy pancetta. With a sprinkle of Parmesan it is the perfect weeknight meal.

 

Mushroom Bucatini

Ingredients:

  • 1 pound linguine
  • 5 ounces pancetta, chopped
  • ¾ cup baby bella mushrooms, chopped
  • ½ yellow onion, chopped
  • 2 garlic cloves, minced
  • 28 ounces crushed tomatoes, with juice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 pinch red pepper flakes, or more to taste

Directions:

1. Bring a large pot of salted water to a boil and cook pasta according to package directions.

2. In a large skillet warm the olive oil over medium heat. Add the pancetta and mushrooms and sauté until crispy, about 5 minutes. Remove from the pan with a slotted spoon and place on a plate covered with a paper towel.

3. Add the onion and cook until translucent. About 6 minutes. Add the garlic and red pepper and sauté for 30 seconds.

4. Pour in the tomatoes with their juices and add the salt and pepper. Add the reserved pancetta back to the pan. Simmer over medium-low heat until sauce is thickened slightly, about 10 minutes. Stir the drained pasta into the finished sauce, toss well, and serve!

 

Posted in Cooking Tips, Dinner Tonight, Featured Contributor, Mushroom Masters, Mushroom Recipe of the Week, Nutrition, swapability | 2 Comments »

Mushroom and Kale Miso Soup

Tuesday, April 24th, 2012

Whipping up a delicious lunch doesn’t entail spending hours of your afternoon slaving away in your kitchen. Shaina of Food for My Family adds simple ingredients, like scallions, kale and portabellas to her recipe with this Mushroom and Kale Miso Soup, ready in approximately 15 minutes.

Our spring started nice and warm, with the breeze feeling much more like June than March, and then as we set into April, the earth seemed to remember that it couldn’t warm up quite yet. A few weeks of random snow dustings, cold rain, and more moderate temperatures, and spring is finally here in its true form.

Unfortunately for our family, it brought a nice, late season cold along with it, the kind that settles in your chest and makes you feel rundown, but doesn’t knock you down completely. Your throat hurts just enough that you feel a bit out of sorts, but your hunger at mealtime isn’t completely erased.

When I’m sick, I crave soup, but it also seems impossible to stand at the stove long enough to get a proper one going, which means they must be fast. Antioxidant-rich kale, immune-boosting mushrooms, and chewy udon noodles come together in a light miso broth. It’s the perfect recipe when you’re sick, but this meal is also an easy lunch to throw together. The soup comes together seamlessly in just under 15 minutes.

Mushroom and Kale Miso Soup (Makes 4 servings)

  • 1 tablespoon oil
  • 2 cups chopped kale
  • 5 scallions, diced
  • 4 cups water
  • 1 ½ teaspoons dashi granules
  • 1 cup baby portabella mushrooms, thinly sliced
  • 12 ounces fresh udon noodles
  • 3 tablespoons white miso paste

Directions: Heat oil in a saucepan over medium heat. Add in kale and scallions and sauté lightly, just until the kale starts to wilt. Add the water and dashi and bring to a simmer over medium-high heat. Add in mushrooms and udon. Simmer for 5 minutes or just until the mushrooms are transparent. Turn the heat off and whisk in the miso paste until combined. Serve immediately.

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Homemade Mushroom & Spinach Pizza

Tuesday, April 17th, 2012

Next time you get the urge to order out, take a quick inventory of your pantry instead and use some staple ingredients to whip up this simple Homemade Mushroom & Spinach Pizza recipe from Paula of bell’alimento.

I love that by mixing together five simple ingredients, you can create an amazing homemade pizza dough. Making pizza at home is simple and scrumptious, not to mention you can make it for pennies on what you would pay at your local pizza joint.

My homemade pizza dough recipe makes two medium-sized pizzas. You could easily double the ingredients to make two pizzas.

We typically make pizza in our house once a week. One of our favorites is this mushroom and spinach pizza. It has big bold and meaty flavors, so you won’t even miss the traditional meat! Feel free to use a blend of different varieties of fresh mushrooms for a more complex flavor. If you like things spicy, sprinkle a bit of red pepper flakes on top prior to baking.

Mushroom and Spinach Pizza

  • What you’ll need: (makes 1 medium pizza)
  • 1/2 quantity pizza dough
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups shredded mozzarella
  • 8 ounces fresh mushrooms – sliced
  • Salt/pepper
  • 1 package fresh spinach – washed and torn into pieces
  • All-purpose flour – to dust surface
  • Cornmeal – to dust surfaces

Directions: 
1. Have your pizza dough prepared and waiting.
2. Place pizza stone into cold oven. (Note: if you do not have a pizza stone, place a rimmed baking sheet upside down into cold oven). Preheat oven to 450 degrees.
3.  Roll out pizza dough on a lightly floured surface to your desired thickness. Transfer dough to pizza peel (or baking sheet) that has been lightly dusted with cornmeal.

 

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Mushroom Lover’s Eggs Benedict

Tuesday, April 10th, 2012

Handy kitchen work and creative thinking from We Are Not Martha takes a classic brunch staple, eggs benedict, and gives it a modern, tasty twist.

For as long as I can remember, I’ve judged restaurant brunches on their eggs benedict. If eggs benedict is on the menu, without a doubt I order it. While traditional eggs benedict is almost always heavenly, I get even more excited if I spot a bit of a variation. Like crab cake eggs benedict because that’s as far as restaurants tend to go. They just don’t seem to get very creative with this brunch item, probably assuming, “Why mess with a wonderful thing?” While I generally agree with that sentiment, I’ll answer you why, “To make it even better!” And better comes from the addition of mushrooms. Enter Mushroom Lover’s Eggs Benedict.

There are many things that can take eggs benedict to the next level, but there are some essentials in my book. The English muffin must be replaced with a biscuit. I knew I’d be baking biscuits for my Mushroom Lover’s Eggs Benedict and decided to pack the biscuits full of crimini mushrooms to add to the flavor punch. Instead of laboring over a hollandaise sauce, I whipped up a simple mushroom sauce to top the benedict. I also replaced the ham with a layer of lightly sautéed kale for an added tangy touch. The egg remained the same, perfectly poached with a beautiful runny yolk.

You want your eggs benedict to be packed with an earthy flavor that brings comfort to your soul, making you feel right at home with your loved ones for the rest of your weekend afternoon.

 

Mushroom Biscuits (makes about 12):

  • 1 tablespoon olive oil
  • 8 oz chopped crimini mushrooms
  • 2 2/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup (1 stick) chilled butter, cut into 1-inch pieces
  • 1 egg
  • 1 1/4 cup milk

Benedict with Mushroom Sauce (makes 2 serving of benedict):

  • 1 tablespoon butter
  • 4 oz shiitake mushrooms, sliced
  • 1 tablespoon marsala wine
  • 3/4 cup milk
  • 1 tablespoon all-purpose flour
  • Salt and pepper
  • 1 tablespoon vinegar
  • 4 eggs
  • 1 tablespoon olive oil
  • 3/4 cup torn kale leaves
  • 4 biscuits from above recipe

 

Mushroom Biscuits:

1) Sauté the mushrooms in olive oil over medium heat, until softened.

2) In a large bowl, whisk together the flour, baking powder, cream of tartar, salt and pepper.

3) Add the chilled butter into the flour mixture and work it into the mix with a pastry blender or your fingers, until the mixture resembles coarse sand.

4) In a separate bowl, whisk together the egg and milk. Add to the flour mixture and mix until it’s just incorporated.

5) Line a baking sheet with parchment paper. Scoop about 1/4 cup of dough and place on baking sheet. Continue placing dough about 2 inches apart.

6) Bake at 400 degrees for about 20 minutes, until biscuits are just turning brown.

Benedict with Mushroom Sauce:

1) Melt the butter in a saucepan over medium heat. Once melted, add the mushrooms and sauté until they’re softened. Stir in marsala wine, cooking for about 1 minute.

2) Add in milk and flour. Whisk vigorously until sauce thickens, about 2-3 minutes. Season with salt and pepper then remove from heat.

3) To poach eggs, bring water to a boil in a large skillet with vinegar. Crack eggs into two bowls (2 in each) and gently drop into water. Remove skillet from heat and cover. Let eggs cook for 5 minutes. Remove with slotted spoon to paper towel-lined plate.

4) Heat olive oil in small skillet. Put kale in skillet and sauté until wilting and a tiny bit crispy. Remove from pan.

4) Put 2 biscuits on each plate, flat side up. Top each with kale and a poached egg. Spoon mushroom sauce over the top.

Enjoy!

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Take a (Spring) Break with Easy Mushroom Fajitas

Wednesday, March 21st, 2012

It’s finally spring! This time of year always makes me itch for a fun getaway. Since there is no spring break vacation on my calendar this year I decided to give myself a staycation, complete with my favorite vacation food…fajitas!

Fajitas have always been a favorite of mine because they are tasty no matter what I’m craving – beef, chicken or even veggie. This time I settled on using steak. It’s the perfect complement to the medley of crisp-tender spring veggies like onions, bell peppers and mushrooms. And besides, who doesn’t love the flavor-packed combo of steak and mushrooms?

This recipe was a total breeze to put together. While the steak marinated, I chopped all of my veggies and preheated the grill. In less than 15 minutes, I was ready to savor the flavors of vacation without having to leave my backyard!

If you share my love for fajitas and appreciate leisurely meal preparation, then you’re going to enjoy this Mushroom Steak Fajita recipe.



Mushroom Steak Fajitas (serves four)

Ingredients

  • 12 oz sirloin or other boneless steak, about ¾-inch thick
  • 1 tablespoon no-salt fiesta lime seasoning (Like Mrs. Dash), divided
  • 1 tablespoon olive oil
  • 3 cups sliced crimini mushrooms
  • 1 medium green bell pepper, sliced into strips
  • 1 medium red bell pepper, sliced into strips
  • 1 medium yellow or white onion, sliced into strips
  • 8- 6-inch whole wheat tortillas
  • 1 medium tomato, diced
  • 2 cups shredded iceberg lettuce
  • 4 tablespoons non-fat sour cream

 

Directions

  1. Slice beef across the grain into ¼-inch strips. Place in a medium bowl with ½ tablespoon fiesta lime seasoning’ toss to coat.
  2. Place mushrooms, peppers and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.
  3. Heat oil in large, non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. Add beef back to skillet and sauté mixture 1-2 more minutes.
  4. Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.

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Mushroom Lasagna from Chez Us

Monday, March 12th, 2012

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.

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Quinoa Mushroom Patties from Hey What’s For Dinner Mom?

Monday, March 5th, 2012

Who needs beef when you can eat savory, crispy, filling patties chockfull of hearty quinoa and mushrooms? Laura of Hey What’s For Dinner Mom? has put together Quinoa Mushroom Patties that will surely get added to your Meatless Monday recipe repository!


Quinoa Mushrooms Patties are a tasty protein-packed choice for a Meatless Monday (or everyday vegetarian) dinner or lunch. These patties, bursting with sautéed mushrooms and zucchini, crisp up in a pan in a flash. Try topping them with shredded cheese, pizza sauce or salsa to add exciting flavors to these versatile patties. Keep pre-cooked quinoa on hand to make this meal in a matter of minutes! (Besides, they’re so delicious, you’ll want to prepare them whenever the craving strikes!)

Quinoa Mushroom Patties
Makes 10-16 patties, depending on size

What you’ll need:

  • 3 cups cooked quinoa, cooled
  • 1 Tablespoon butter
  • 2 zucchini, quartered and slices
  • 8 baby bella mushrooms, cleaned, stem removed and diced
  • 8 white button mushrooms, cleaned, stem removed and sliced
  • 1 teaspoon salt
  • 1 minced garlic clove or use garlic powder, I do I’m allergic to raw onions and garlic
  • 2 tablespoon minced cilantro
  • 3 eggs
  • 1 cup bread crumbs
  • oil for frying 1-2 Tablespoons

How to make it:

Heat  butter in a medium skillet until melted, add the zucchini and mushrooms. Saute for 10 minutes, remove from heat and set aside.

Mix the cooled quinoa with the salt, garlic, cilantro, eggs, bread crumbs and the mushrooms and zucchini mixture. Form patties

Heat oil in a large skillet over medium heat. Add 2-3 patties to the pan, cook for 6 minutes, or until browned. While cooking, use spatula to press each pattie down.

Flip and brown the other side. Repeat with remaining patties.

Enjoy!

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