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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.

Tags: antioxidants, B vitamins, chez us, Cremini, dinner, dinner recipes, Featured Contributor, immunity, meatless monday, Mushroom, Mushroom Channel, Mushroom News, mushroom recipe, Mushroom Recipes, Mushrooms, Portabella, Portobello, potassium, vegetarian, vitamin d
Posted in Dinner Tonight, Featured Contributor, Mushroom Recipe of the Week, vegetarian | No Comments »

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!

Tags: antioxidants, appetizers, B vitamins, Breakfast, dinner, dinner recipes, Featured Contributor, Food Photography, La Fuji Mama, lunch, meatless monday, Mushroom, Mushroom Channel, Mushroom News, mushroom recipe, Mushroom Recipes, Mushrooms, Portabella, potassium, recipes
Posted in Dinner Tonight, Featured Contributor, Mushroom Recipe of the Week, vegetarian | 2 Comments »

Mushroom Feta Quinoa Risotto from We are not Martha

Monday, 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
Posted in Dinner Tonight, Featured Contributor | No Comments »

Spaghetti Squash with Mushroom Alfredo Sauce from Eat Well with Janel

Monday, 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
Posted in Dinner Tonight, Featured Contributor | No Comments »

Mushroom Sage Focaccia from Stetted

Monday, November 21st, 2011

This warm loaf of love is being shared with you courtesy of Megan of the beautiful Austin food blog Stetted. If you’re looking for a fresh take on the breaking of bread this Thanksgiving, Shiitake Sage Foccacia is a simple, delicious idea for you!

I’ve often said that I am a breadatarian. I could never give up carbs, because bread is just too darn delicious. Comforting and convenient, it’s hard to resist a warm slice of fresh bread. When in England at 15, our small group would buy small boules to snack on as we toured small villages. Granted, this was partially due to thrift and picky taste buds, but looking back on it I realize that we were enchanted by the idea of a shop devoted solely to bread.

These days bakeries aren’t so few, but now I’ve moved on to the enchantment of baking my own bread, and my family happily imbibes my offerings. My current obsession is throwing all sorts of different ingredients into dough and seeing what happens. One of the best vehicles for this is foccacia, a versatile bread that can take on anything, from meat to grapes.

With the holidays upon us one of my favorite flavors has been taking center stage: sage. This odiferous herb pairs wonderfully with a number of ingredients, and mushrooms are a great example. I chose shiitake mushrooms to help create this savory focaccia, sauteing them for a few minutes with shallot and sage to really bring out the flavors before adding them to the top of the unbaked dough. Once baked, the flavor permeates through the bread, making it a lovely accompaniment to soup, salad, pasta, or grilled meats.

Mushroom Sage Focaccia

1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon yeast
1 1/4 teaspoons salt, divided
2 tablespoons olive oil, divided
½ cup water
1 cup sliced shiitake mushrooms
1 tablespoon diced shallot
1 tablespoon fresh chopped sage

Mix together flours, yeast, and salt in a large bowl or stand mixer. Slowly add 1 tablespoon olive oil and the water while stirring the dry ingredients. Once the dough comes mostly together in a large ball, work it together with your hands, then turn out onto a floured surface. Knead dough to form a smooth ball, then place in a greased bowl. Cover and let rise until doubled in bulk; about two hours.

Punch down dough and turn out onto a floured surface. Roll out dough into a large circle or rectangle and let rest.

Meanwhile, heat a small saucepan over medium. Add ½ tablespoon olive oil and heat through. Add the mushrooms, shallot, and sage, and saute until the mushrooms are softened and fragrant, about 5 minutes.

Make indentations in the dough using your fingers, then drizzle remaining olive oil over the top. Scatter mushroom mixture over the dough, then sprinkle on remaining salt.

Bake at 375 degrees on a pizza stone or greased baking sheet for 35-45 minutes, until golden brown.

Tags: homemade bread thanksgiving, mushroom bread, mushroom foccacia, shiitake focaccia, stetted, thanksgiving recipes
Posted in Dinner Tonight, Featured Contributor, holidays | 2 Comments »

Purple Potato and Mushroom Casserole from Bell'Alimento

Tuesday, November 15th, 2011

If you were looking for a stunning, straightforward side to pair with your Thanksgiving feast, one that is sure to elicit gasps for both its beauty and earthy deliciousness, we have your recipe right here. This comes to the Mushroom Channel courtesy of the ever so talented Paula at Bell’Alimento.

There is something so comforting about a warm casserole straight out of the oven. Especially in the colder months when I’m craving comfort food. I gravitate towards them. This casserole is hearty and filling. It could be eaten as a light lunch or as a side to dinner.

Purple potatoes pair beautifully with mushrooms. If you can’t find purple potatoes you can absolutely use regular potatoes. A mandolin will save you gobs of time when slicing and makes you look like a professional knife wielder {don’t worry we won’t tell if you’re not} I’ve been fascinated with purple potatoes lately. They have the most brilliant color and are tasty to boot. I’ve used button mushrooms here but feel free to substitute any mix you like.

Purple Potato and Mushroom Casserole

What you’ll need: {Serves 4}
4 tablespoons unsalted butter – divided
1 large purple potato – peeled and thinly sliced
salt
8 ounces button mushrooms – thinly sliced
3 tablespoons flat leaf Italian parsley – roughly chopped, divided
¾ cup Parmigiano Reggiano – grated, divided
3 tablespoons dry white wine

What to do:
1. Preheat oven to 350 degrees. Spray a 10 x 6 ovenproof dish with non-stick cooking spray. Set aside.

2. Melt 3 tablespoons of butter. Pour butter into bottom of dish.

3. To assemble: Place a layer of potatoes onto bottom of dish. Lightly season with salt. Top with a layer of mushrooms. Top with 1 tablespoon parsley and ¼ cup cheese. Add additional 2 layers. {NOTE: Top layer should only have potatoes, salt and cheese.} Pour wine over potatoes.

4. Cover with aluminum foil and bake for 50-60 minutes or until potatoes are fork tender.

Tags: "purple potato recipes", Bell'Alimento, Mushroom Pie, Mushroom Recipes, mushroom thanksgiving, Mushrooms, purple potatoes, vegetarian thanksgiving
Posted in Featured Contributor, holidays | No Comments »

Leek and Mushroom Quinoa from Food for My Family

Wednesday, November 9th, 2011

This gorgeous post, well-suited for a cool fall weeknight, is brought to you by Shaina of Food for My Family.

In the morning I wake up and roll into the space my husband just got up from. He showers first, and that means that the dip in the middle of the mattress is free for the taking for the next ten minutes while I wait. It’s a comfortable dip when there’s just one of us resting in it, but when there are two, it’s never quite big enough, and somebody invariably has to tilt to get halfway up and out of the dip and then pretend that a good night’s sleep is had on an incline.

Those comfortable spots, worn and used, can become a crutch. You return to them in the kitchen as well, knowing how they feel and move and knowing how they taste. When it comes to cooking, my comfortable spot is in rice. Whether it’s brown or white, sticky or risotto, creamy or pressed into balls I find it to be a satisfying meal and side, one I rely on all too frequently.

After all, there are so many other beautiful grains to be had, not the least of which being quinoa. Quinoa packs a nutty punch, and it pairs well with some of my other favorite flavors and vegetables like leeks and baby portabella mushrooms: strong and earthy and fit for a warm dinner.

Leek and Mushroom Quinoa

1 cup quinoa
2 cups water
3 tablespoons butter
1 cup baby portabella mushrooms, sliced
1 leek, diced
3 tablespoons white wine
¼ cup blue cheese crumbles
Salt and pepper

Add quinoa and water to a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 10-15 minutes until water is absorbed.

In a sauté pan, melt butter over medium-high heat. Add in mushrooms and leek and sauté for 5 minutes until they start to become tender. Pour white wine over and cook for an additional 3 minutes until a thick sauce forms.

Stir mushrooms and leeks into the quinoa alone with the blue cheese crumbles. Season with salt and pepper and serve immediately.

Makes 4 servings.

Tags: dinner recipes, Food for my family, food for my family shaina, high protein vegetarian, high protein vegetarian meals, light dinner quinoa, light fall dinner, lunch recipes, mushroom leek quinoa, mushroom quinoa, quinoa
Posted in Dinner Tonight, Featured Contributor, Portabella | 6 Comments »

Bacon Blue Cheese Stuffed Mushrooms from Hey! What's for Dinner Mom?

Tuesday, October 18th, 2011

Oh my. Your humble Mushroom Channel Editor saw the photo above and emitted one sustained sigh of longing. This particular editor is of the opinion that blue cheese is the cheese of autumn, pairing beautifully with pears, apples, walnuts and the fiery fleshed root vegetables that herald the season. So to have this in my inbox from Laura Sampson at a time where I did not have immediate access to blue cheese…well, there’s the sigh.

Luckily, in a few short hours, I will be back to a fridge that holds all three of these bits of goodness. Mushrooms, as I’m sure you’re aware, are incredible vehicles for tastiness in addition to providing their own savory flavor. My kitchen will start to smell as amazing as Laura’s did when she made them and my sigh will take on a tone of utter satisfaction rather than longing. Looking forward to it.

Looking for the perfect appetizer for a special occasion? Look no further, I present to you the appetizer of the year, the new social media darling Bacon Blue Cheese Stuffed Mushrooms. Everything a stuffed mushroom should be, savory, tangy, meaty, tasty and a wee tad crunchy. This practically perfect bite will win over even reluctant mushroom lovers (do these people exist?)and make their mouths sing!

Bacon Blue Cheese Stuffed Mushrooms

24 medium to large mushrooms-cleaned and stems removed
8 ounces of cream cheese, softened
4 ounces of good blue cheese
2 teaspoons horseradish
2 teaspoons milk
1 garlic clove, minced or 1 teaspoon garlic powder
8 ounces of good bacon, cooked and minced
1/2 cup bread crumbs

Preheat oven to 350˚
Line a baking tray with parchment paper
Lay out your mushrooms, stem side up
In a medium mixing bowl, stir together the cream cheese, blue cheese, horseradish and milk
Add the garlic and bacon mixing well
Divide the cream cheese mixture evenly between the mushrooms
Sprinkle the bread crumbs evenly over the mushrooms
Bake in a 350˚ oven for 18-20 minutes or until tops are browned
Let them rest 5 minutes before eating

Tags: appetizer recipes, bacon appetizers, blue cheese recipes, blue cheese stuffed mushrooms, fall recipes, fall stuffed mushrooms, hey whats for dinner mom, laura sampson, laura sampson recipes, mushroom appetizer, starter recipes, stuffed mushrooms
Posted in Featured Contributor, Party Ideas | No Comments »

Mushroom Scramble from Chez Us

Monday, October 10th, 2011

This delicious Columbus Day breakfast is brought to you by Denise Woodward of Chez Us.

Our friend the mushroom is often overlooked when it comes to breakfast; and it should not be. Earthy mushrooms really compliment creamy, morning time eggs. If you are like us, you have a steady supply of mushrooms on hand, you can create last minute dishes that are filling, healthy and satisfying, such as this recipe.

One of our favorite weekend breakfast dishes is a simple scramble made with a medley of mushrooms. For this particular dish I used brown cremini mushrooms, which are a great staple to have on hand. Creminis are a smaller portabella mushroom and they add amazing depth to a dish, whether it is a breakfast dish or a savory dinner time meal. I wanted a lot of flavor to our breakfast eggs, so I added fresh oyster mushrooms to the mix. Since both mushrooms are really flavorful and can stand on their own, there was not much more that needed to be added to this recipe; just a little butter, thyme and love.

Mushroom Scramble

Serves 1 hungry mushroom lover but could easily be doubled

3 eggs
1/4 cup cremini mushrooms, cleaned and sliced thinly
1/4 cup oyster mushrooms, cleaned and sliced thinly
3 tablespoons unsalted butter
1 tablespoon thyme
kosher salt, to taste
black pepper, to taste

In a small frying pan, heat 1 tablespoon of the butter, over low heat.
Add the cremini mushrooms and cook over medium heat, stirring often, for 3 minutes.
Add the oyster mushrooms, stir, and cook for 2 minutes.
Remove from the heat.
Sprinkle in the thyme, and stir.
Move the cooked mushrooms into a heat proof pan, and slide it into a warm oven (200) while cooking the eggs.
Crack the eggs into a small mixing bowl, using a fork, whip them until well combined.
Cut one tablespoon of butter into small pieces, add to the whipped eggs, and stir to combine.
In the small frying pan that you used above, heat the remaining 1 tablespoon of butter over medium-low heat.
Add the eggs. Using a fork, continue moving the eggs around until they are cooked to your liking. We like our eggs a little moist but cooked through, which takes about 3 minutes.
Season with salt to taste as well as black pepper. If you season the eggs with salt after cooking, they will not dry out. Remove from the heat. Gently stir in the mushrooms.
Serve. Eat. Enjoy.

Tags: breakfast recipes, chez us, chez us mushrooms, denise woodward chez us, denise woodward mushrooms, eggs, mushroom breakfast recipe, Mushroom Recipes, Mushrooms, scrambled eggs, vegetarian breakfast
Posted in Breakfast, Featured Contributor | No Comments »

Mushroom and Chorizo Tacos from We Are Not Martha

Wednesday, August 24th, 2011

Another delicious post from the ladies of We Are Not Martha. We understand they were celebrating a birthday this week so I would recommend popping by to see how they celebrated.

Another note: Your friendly Mushroom Channel editor tried this recipe with scrambled eggs incorporated this weekend and it was a hit- consider breakfast tacos!

While I could, of course, happily add mushrooms to most any dish you could imagine (except maybe ice cream… But maybe? Mushroom ice cream? Why not? I’m game), I’m fully aware that they’re consistently ignored in some major food groups. I consider Mexican food a major food group of mine and have recently realized that I rarely ever incorporate mushrooms into Mexican cuisine. Perhaps I’ll add them in a veggie quesadilla, but otherwise, I’m always leaving them out. How rude. So, I’m making a concerted effort to change that. Call it a movement, if you will.

I was inspired by Rick Bayless and his recipe for chorizo, mushroom, and potato tacos. The idea of mushrooms in tacos is basically a dream come true, especially when you mix them up with lots of spicy flavor-packed chorizo. You’ll never want a “typical” taco again. The other awesome thing about these tacos is that they’re super quick and easy. Just a tad bit of chopping, throwing everything in a pan, and serving it on a tortilla. And adding lots of delicious toppings, too, obviously. The addition of potatoes make it almost like a Mexican hash. With mushrooms. In a tortilla. Heaven has been found.

Ingredients:

12 oz. Mexican chorizo, casings removed and crumbled
1/2 C onion, chopped
6 oz. shiitake mushrooms, stemmed and sliced
1 medium potato, cut into small cubes
1 habanero pepper, finely chopped
1/2 t cumin
Whole wheat tortillas, lightly toasted
1/4 C cilantro, finely chopped (for topping)
2 oz. cotija cheese (for topping)
1 avocado, diced (for topping)

Instructions:

Heat a saute pan over medium heat and add crumbled chorizo. Cook until mostly heated through (or mostly cooked through if chorizo was uncooked) and then add chopped onion, mushrooms, potatoes, and habanero. Cook, while stirring, for about 4-5 minutes, until ingredients begin to soften and brown up a bit. Mix cumin in.

Serve chorizo mushroom mixture on a lightly toasted whole wheat tortilla. Top with cilantro, cotija, avocado, or absolutely anything you want.

Tags: breakfast tacos, msuhroom tacos, mushroom chorizo, mushroom chorizo tacos, Mushroom Recipes, mushroom tacos, susie we are not martha, We Are Not Martha
Posted in Breakfast, Dinner Tonight, Featured Contributor, Health | No Comments »