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.

Breakfast. Brunch. Lunch. Brinner. Any and all of these meals could play host to this simple, yet elegant dish. Serve it up to your family on a busy weeknight or to out of town guests on a leisurely Saturday morning. This quiche would also be a great addition to the spread at a potluck luncheon or to take to a friend who’s in need of a meal.

Brinner, or breakfast for dinner, is a staple at our house. It’s my, “Gahhh, I need to come up with a meal, and quick” default. Whether it is pancakes, scrambled eggs, waffles or quiches, breakfast for dinner always succeeds in pleasing the palate and filling the little tummies around the table.

And this spinach mushroom quiche is no exception. The kids didn’t even pick up that I’d swapped out the usual ground sausage for sliced mushrooms. In fact, they ate their pieces without hesitation and left the table smiling and satisfied.

Spinach Mushroom Quiche

Ingredients:

• 1 Tablespoon olive oil
• 6 ounces fresh spinach leaves
• 8 ounces sliced white mushrooms
• Salt and pepper
• 6 eggs
• 3 ounces crumbled feta cheese
• 1 pie crust, homemade or store bought
• 1 cup shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees F. Grease a 9-inch pie plate with non-stick cooking spray.

In a medium skillet, heat the olive oil and then sauté the fresh spinach leaves and sliced mushrooms for 4 to 6 minutes, or until mushrooms have browned some and the spinach has “melted.”

In a mixing bowl, whisk the eggs with the feta crumbled.

Place the pie crust into the prepared baking dish. Gently add the sautéed mushrooms and spinach to the pie plate. Then pour the egg-feta mixture over the top.

Place the quiche into the preheated oven and cook for 30 minutes. Remove from oven, add the shredded mozzarella to the top and return to the oven for 5 to 10 minutes, or until cheese has melted.

Serve Spinach Mushroom Quiche with a side of fresh fruit for breakfast, brunch, lunch or dinner!

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.

The greatest part of Mother’s Day is being able to show her appreciation by giving her a simple gift from the heart – like breakfast-in-bed. Kids can easily help and the whole family can work together to make mom smile. The Mushroom Scramble Mug recipe says thank you, is super simple and is ready in only seven minutes!

Mushroom Scramble Mug

Ingredients

• Non-stick cooking spray
• 1 cup white button mushrooms, sliced
• 1/4 teaspoon salt
• Pinch freshly ground black pepper
• 1 whole egg
• 1 egg white
• 1 slice fat-free American cheese, torn in strips
• 1 tomato or red pepper, diced (optional)
• Whole wheat English muffin (optional)

Directions: Lightly spray the inside of a microwaveable mug with non-stick cooking spray, place mushrooms in mug and sprinkle with salt and pepper. Cover and microwave for 1 minute. Let rest 30 seconds and drain any excess liquid.

Add whole egg and egg white to mug and mix well with a fork. Add cheese and tomato or red pepper (if desired) and microwave for 1 minute, stirring halfway through. Let rest 30 seconds to allow eggs to finish cooking. Enjoy in the mug or on a toasted whole wheat English muffin.

How will you surprise mom this Mother’s Day?

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?

I’ve always loved this holiday, especially since one of my lifelong friends hosts an annual Cinco de Mayo party to celebrate her heritage and pride. Her father was born and raised in Mexico and brings rich cultural traditions to the party even adding some American flair, like stuffing a colorful piñata with candy. He prepares the most delicious chicken enchiladas topped with Chihuahua cheese, guacamole, fresh flower tortillas and Spanish rice. The music of the Mariachi band is always playing in the background.

This year I still plan to celebrate in-style (with my sombrero, of course!) – but I’ve decided to bring a lighter meal option to the table that will taste just as great with half the fat and calories. By substituting the creamy chicken enchiladas with mushroom tacos, I will be able to enjoy a fresh tasting Skinny Girl Margarita with my meal!

Mushroom Tacos with Salsa Verde (Makes 8 servings)

Taco Ingredients:

• 2 Tbsp. Olive Oil
• ¼ lb. 85% lean ground beef
• ¾ lb. white button mushrooms
• ¾ lb. crimini mushrooms
• 2 cups julienne of sweet onions
• 1 Tbsp. minced garlic
• 4 Tbsp. ground chile pepper
• Salt and pepper if necessary
• Lime juice to taste
• 8 Corn Tortillas
• 1 cup shredded green cabbage
• 2 Tbsp. chopped cilantro
• 4 Tbsp. Cotija Cheese, grated

Avocado Salsa Verde Ingredients:

• 1 large, ripe avocado, peeled, pitted and cut in ½-inch dice
• 1/3 cup diced tomato
• 2 Tbsp. finely chopped onion
• ½ Tsp. seeded and minced Serrano chili
• ½ Tsp. minced garlic
• 1 Tbsp. lemon or lime juice
• 2 Tbsp. chopped cilantro
• 1/4 Tsp. sugar

Directions:

1. Heat a sauté pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3 to 5 minutes until golden brown. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 tablespoons olive oil for 3 to 5 minutes.
2. Combine mushrooms and meat and set aside.
3. Heat sauté pan used for ground beef over medium-high heat. Add onions and sauté until golden brown. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté 2 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice.
4. To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Place 2 tablespoons of shredded cabbage on a tortilla, and top with 2 tablespoons of mushroom and beef mixture. Top with a generous tablespoon of avocado salsa, and sprinkle with Cotija cheese to taste.

 To make Avocado Salsa Verde: Combine all salsa ingredients and refrigerate for at least an hour.

For more great ideas, check out the Huffington Post slideshow: Cinco de Mayo Recipes: 10 Simple Nutrition Tricks For a Healthier Fiesta.

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!

Even though I love to cook, I’ve found eating out is more convenient and mushrooms are frequently on the menu! This is not only trending in restaurants in my area, but also with our Mushroom Channel Facebook fans! We recently asked our Facebook fans what their restaurant favorites were. One restaurant in particular seemed to have a pretty strong following. We also received some great shout-outs for other chains and local hangouts. (Rightly so, many just bragged about their own in-home table!).

Here are some notable recent dishes I have observed (and enjoyed!):

Flat Breads. Mushrooms help make these filling items a little lighter, under 500 calories for a whole flatbread, not to mention the numerous combinations.

Mushroom Bacon. Mushrooms and eggs for breakfast are always a favorite. How about taking this one step further by seasoning and cooking strips of portabellas or king oysters as if they were bacon? The other night I enjoyed shiitake bacon chips, or “bits,” in a spinach salad at a local restaurant in Mountain View, CA and it had the flavor and crunch of bacon. Outstanding!

Turkey Burgers. Chopped mushrooms, when combined with ground turkey are a delectable demonstration of what we call our swapability concept. Simply substitute mushrooms for a higher calorie ingredient, such as meat. Not only do you add an extra serving of veggies to the plate, but you also reduce calories and fat in a meal.

Do you have a favorite mushroom menu item?

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.

So, I thought what better way to celebrate Earth Day then to teach your kids where food comes from, to engage them in eating well, to plant fruits and veggies, and best of all, to have fun as a family!

Here are some creative ideas to get your kids involved in honoring Earth Day around the globe and keep the tradition alive:

1. Grow your own garden. Spend the afternoon outside with your children getting your hands dirty. Teach them how to grow their own fruits and veggies by planting a garden full of carrots, tomatoes, cucumbers, watermelon and cantaloupe. Gardening benefits kids’ health, as well as their attitudes towards learning and the environment. It gives them a sense of pride in their accomplishments, captures their interest and introduces them to healthful foods.

2. Grow mushrooms indoors. We recommend using this Back to the Roots Mushroom Kit to bring a sustainable urban mushroom farm into your kitchen! Just place the mushroom kit on the windowsill and mist twice a day with the mister provided. Within 7 days, you’ll witness mushroom pinheads sprouting and before you know it, they’ll be ready to harvest!

3. Spend a day at your local farmers market. Treat your kids to a morning picking out fresh fruits and veggies. By talking to the growers/famers directly, they’ll learn about where food comes from and you’ll be able to explain the health benefits of eating fresh, locally grown foods. Check out this Sheknows.com article talking about the lessons children will gain by talking to farmers and things they’ll learn at the farmers market.