Posts Tagged ‘button mushrooms’

Light ‘N Creamy Fresh Mushroom Soup

Yield: 4 portions (about 6 cups)

Ingredients

1 tablespoon butter
1 cup diced carrots
1/2 cup thinly sliced green onions (scallions)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon dried thyme or oregano leaves
1/4 teaspoon ground black pepper
1½ pounds white mushrooms, sliced (about 9 cups)
1 can (14½ ounces) ready-to-serve vegetable broth (may substitute for chicken broth for non-vegetarian recipe)
1 cup white wine or water
1½ cups lowfat milk

Directions

In a large saucepan over medium-high heat, melt but­ter. Add carrots, onions, garlic, salt, thyme and pepper; cook, stirring often, until onions just begin to brown, about 5 min­utes. Add mushrooms, broth, and wine; bring to a boil; cook for 1 minute. Using a slotted spoon, remove 1 cup of the veg­etables; set aside.

In a blender or food processor place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables. Simmer just until heated through, about 5 minutes. If desired, garnish with thinly sliced green onion.

Timesaver tip: Cook up a dou­ble batch and freeze half for anoth­er dinner.

Mushroom Breakfast Burrito

Start the morning with flavor: savory sautéed mushrooms, a creamy pile of light yellow egg fluff, beans and mashed avocado wrapped up in a whole wheat tortilla.

Yield: 4

Serving Size: 1 tortilla with 1 egg and 1 cup of vegetables

Preparation time: 10 minutes

Cooking time: 32 minutes

Ingredients

2 cups cherry tomatoes
4 tablespoons olive oil
2 tablespoons unsalted butter
2 cups white button mushrooms, quartered
2 cups Swiss brown mushrooms, quartered
2 garlic cloves, finely chopped
½ bunch flat leaf parsley, finely chopped
8 oz. canned kidney beans, drained
¼ teaspoon ground chilli powder
4 eggs
4 wholewheat tortillas
sour cream and mashed avocado, to serve

Directions

Preheat the oven to 180C/350F. Slice the cherry tomatoes in half and place, cut side up, on a baking tray lined with non-stick paper. Drizzle with one tablespoon of olive oil and bake on the top shelf for 20 minutes until softened and starting to brown at the edges. Set aside.

Make the mushrooms: Place a large frying pan or skillet over high heat on the stove top and melt one tablespoon of butter and two tablespoons of olive oil. Add the mushrooms and cook for 5 minutes, stirring occasionally until tender. Add the garlic and parsley and cook for 2 minutes more until fragrant. Season with salt and pepper, then set aside in a bowl and keep warm.

Make the salsa: Place the kidney beans and chilli powder into a small saucepan over medium heat. Stir until warmed through then add the cherry tomatoes and gently stir to combine. Set aside and keep warm.

Make the scrambled eggs: Wipe out the frying pan or skillet and melt the remaining tablespoon of butter and olive oil over medium heat. Crack the eggs into a bowl and whisk thoroughly. Season with salt and pepper and then pour into the pan and cook for 2 minutes or until done to your liking.

Assemble to serve: Place tortillas on serving plates. Top with some scrambled egg, then salsa, then mushrooms. Serve with sour cream and avocado on the side.

Nutrition Facts

Calories: 470; Total Fat: 28g; Saturated Fat: 8g; Cholesterol: 200mg; Sodium: 520mg; Protein: 19g; Total Carbohydrate: 40g; Dietary Fiber: 10g

Rustic Mushroom Tart

This is a simple savory mushroom tart that you can put together quickly. It’s stunning as an appetizer when sliced and served with wine or is hearty enough as a full meal.

Yield: 4 servings

Ingredients

Tart

1-2 tablespoons extra virgin olive oil
½ onion – minced
8 ounces button mushrooms – sliced
salt/pepper
1 tablespoon fresh thyme
1 refrigerated pie crust
¼ cup prepared béchamel sauce {see below}
1 egg – beaten

Béchamel Sauce

2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk – heated
pinch of salt

Directions

Add olive oil to a medium sauté pan. Heat  over medium –high.  Add onion and sauté until softened. Add mushrooms. Season with salt and pepper. Reduce heat to low and cook until mushrooms are tender. Add thyme. Set aside.

Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened.

Place pie crust onto a rimmed cookie sheet that has been lined with a silicone mat or parchment paper. Place béchamel sauce into center of pie crust. Top with mushrooms.

Carefully fold pie crust so that it overlaps mushrooms but does not enclose.  Brush top of pie crust with beaten egg.

Bake for approximately 30 minutes OR until crust is golden.

Honey Mustard Bean and Vegetable Salad

Yield: 6

Ingredients

12 ounces (about 3-3/4 cups) white button mushrooms, sliced
1 can (about 15 ounces) kidney beans, rinsed and drained
1 cup diagonally sliced celery
1 cup thinly sliced red bell pepper
1/2 cup sliced green onions
1 bottle (8 ounces) honey mustard salad dressing

Directions

In large bowl combine mushrooms, beans, celery, red pepper, green onions and dressing. Serve as a side dish or as a main dish with strips of cooked chicken, cold cuts or cheese.

Variations:

With salad greens: Prepare as directed above. Toss with 6 cups mixed salad greens.
With pasta: Prepare as directed above. Toss with 5 cups cooked pasta

Tex-Mex Pork and Mushroom Skillet

Yield: 4

Ingredients

1 package (1.25 ounces) taco seasoning mix
1-1/2 pounds (1/2-inch thick) boneless pork chops, cut in 1-inch cubes or 3/4 pounds tenderloin
2 tablespoons vegetable oil, divided
1 pound white button mushrooms, thickly sliced (about 6 cups)
1-1/2 cups chopped onions
1 can (28 ounces) crushed tomatoes in puree
1 can (4.5 ounces) chopped green chilies
1/2 teaspoon sugar
Steamed rice

Directions

Remove 1 tablespoon taco seasoning; set aside. Place remaining seasoning in a 1-quart resealable plastic bag. Add several pieces of pork; seal bag and shake until well coated; remove and set aside. Repeat with remaining pork. In a large skillet, heat oil over medium-high heat. Add half of the pork; cook, turning frequently, until browned, about 4 minutes. Remove and repeat with remaining pork. Add mushrooms and onions; cook, stirring frequently, until mushrooms and onions are tender, about 5 minutes. Stir in tomatoes, green chilies, sugar and reserved 1 tablespoon taco seasoning mix; bring to a boil. Return pork to skillet. Reduce heat and simmer, uncovered, until pork is just tender, about 10 minutes, stirring occasionally. Serve half of the mixture over steamed rice. Reserve the remaining mixture for use in Pork and Mushroom Chili (recipe follows).

Pork and Mushroom Chili

Serves: 4

1 can (about 16 ounces) kidney beans, rinsed and drained
1 cup prepared salsa
1/2 cup corn kernels
Reserved Pork and Mushroom Skillet mixture

Remove pork from the reserved Pork and Mushroom Skillet mixture and cut into small pieces. In a skillet, combine the pork with the mushroom mixture. Stir in kidney beans, salsa and corn. Simmer, covered until hot, about 10 minutes. If desired, serve over pasta and top with shredded Cheddar cheese.