Posts Tagged ‘CIA’

Mushroom and Beef Tacos with Salsa and Cotija Cheese

Yield: 12 tacos for 6 servings of 2 tacos per person

Ingredients

2 Tbsp. vegetable oil
1 cups diced onions
1/2 Tbsp. minced garlic
1 lb. mushroom and meat mixture
1 Tbsp. chile powder blend
1 Tbsp. chopped cilantro
1 tsp. salt
ground black pepper, to taste
lime juice, to taste about 2 tablespoons

12 fresh corn tortillas taco shells, warmed
1 cup finely shredded green cabbage
1/2 cup salsa of your choice
1 avocado cut into 12 slices
6 oz. grated cotjia cheese (or Monterey jack cheese)
Ground black pepper, to taste
Lime juice, to taste
12 cilantro sprigs for garnish

Directions

Heat a 10 inch sauté pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt. Sauté the onions over medium heat until golden brown. Add the garlic and cook until fragrant. Stir in the mushroom-beef mixture and chile powder. Sauté 2 to 3 minutes until the flavors meld and warm through. Stir in the cilantro and adjust the seasonings with salt, pepper, and lime juice. Keep warm.

To assemble: Place 1 tablespoon of shredded cabbage on a warm taco shell . Top with 2 tablespoons of mushroom and meat mixture. Top with a generous tablespoon of salsa, a slice of avocado, some cotija cheese, lime juice, and a sprig of cilantro.

Szechuan Mushroom Stir-Fry with Steamed Rice

This fast and tasty vegetarian stir-fry is a hit even among the meat-eaters due to the meatiness of the portabella mushrooms.

Yield: 8 portions

Ingredients

½ lb. portabella mushrooms, thinly sliced
1½ tsp. ground cumin
½ tsp. ground black pepper
1 cup green beans
2 Tbsp. garlic, minced
1 Tbsp. ginger, minced
2 Chile
¼ cup Peanut oil
½ cup scallion, green part, cut 1”long
1 tsp. soy sauce
½ tsp dark mushroom soy sauce
2 Tbsp. oyster sauce
2 Tbsp. water

Directions

Coat the sliced portabella mushrooms with the cumin and black pepper, mixing well.

Cut the green beans into 2-inch sections. Blanch in boiling water for 2 minutes; drain, shock in iced water, and reserve.

Gather all of the ingredients in small bowls, and stack, top to bottom, in the following sequence: oil; mushrooms, ginger, garlic, and chiles together; scallion; green beans; and all the liquid ingredients combined.

Heat a wok until very hot and add the peanut oil, swirling to coat the interior of surface of the wok.

When the oil begins to smoke, immediately toss in the mushroom slices, stirring to distribute them across the bottom of the wok. As soon as the mushrooms start to brown, stir and toss to redistribute, then stop and allow to cook 30 seconds longer.

Push the mushroom up the wall of the wok and add the entire bowl of ginger, garlic and whole chiles.

Add the scallions and fry another 10 seconds, stirring to combine.

Add the green beans and toss to combine.

Add the sauce mixture all at once and remove the wok from the heat. Toss and stir all of the ingredients to combine. Return the wok to the heat to reduce the sauce if it does not form a slightly thickened glaze. Plate and serve with steamed rice.

Steamed Rice

Yields: 8 portions

Ingredients

4 cups Jasmine rice
5 cups water

Directions

Place the rice grains in a large bowl and run cool water to rinse off the excess starch. Drain the water and place the washed rice in a pot with a lid.

Add 5 cups of water and turn the heat to high. When the water comes to a simmer, reduce the heat and cover with the lid. Allow the rice to cook for 15 minutes.

Turn the heat off and allow the pot to stand for an additional five minutes to help steam the rice. Fluff with fork and serve.

Mushroom Pasta Sauce

Yield: 6 Portions

Ingredients

2 lbs. mushrooms, minced
Kosher salt to taste
3 tbsp. olive oil
1 yellow onion, medium, chopped
1 garlic clove
2 basil sprigs
1 bay leaf
1/2 cup white wine, dry
4 cups tomatoes, canned or fresh, crushed, juices reserved
1/4 cup Tomato paste
1 lb. Pasta

Directions

In a large pot, add the minced mushrooms and season with salt to taste. Add the olive oil and heat the mixture on medium. Add the onion, garlic, basil, and bay leaf, stirring over medium for 5 – 6 minutes, or until the onion is soft. Add the wine. Stir to release any of the drippings that are sticking to the bottom of the pan. Allow the mixture to cook for 5 more minutes, or until the wine is mostly evaporated.

Add the tomatoes, and tomato paste. Stir well and bring the sauce up to a gentle simmer over low heat for 3 hours. Partially cover the pot and continue to simmer, stirring occasionally and adding the reserved tomato juices or a bit of water if the sauce seems too thick as it cooks. The finished sauce should have a deep, rich red color. The sauce is ready to add to your cooked pasta now, or will store in the fridge for up to 4 days.

Bring a large pot of salted water to a rolling boil. Add the pasta at once and follow package directions until pasta is cooked.

Drain the pasta in a colander when finished. Shake well and remove any extra water clinging to the pasta. Pour the pasta in a large serving bowl. Add the sauce and toss together until the pasta is evenly coated.

Mushroom Meatloaf with Mushroom Gravy

Yield: 1 loaf serves 8 portions

Ingredients:

Meatloaf:
1 pound mushrooms, button finely chopped
1 pound ground meat (turkey, chicken, pork or beef)
1 teaspoon minced fresh thyme
1 tablespoon minced fresh Italian parsley
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 tablespoon, fresh garlic minced fine
1 cup fresh bread crumbs
½ cup whole milk
2 eggs, lightly beaten
2 teaspoons kosher salt
½ teaspoon black pepper

Mushroom Sauce:
¼ cup milk
2 tablespoons cornstarch
3 tablespoons flour
3 tablespoons unsalted Butter
½ cup Beef stock
1.5 pounds crimini mushrooms, sliced
1/3 cup onion, diced
2 teaspoons Worcestershire sauce

Directions

Meatloaf
Preheat oven to 350 degrees F.

In a large bowl, add the meat, mushroom, and the remaining 10 ingredients. Mix until well combined

Place mixture into 7 x 5-inch loaf baking pan or shape into a free form loaf and place on a parchment lined sheet pan. Place in preheated oven and Bake for 45 minutes.

Mushroom Gravy
In a small bowl, combine milk and cornstarch; set aside.

In a large skillet, melt butter over high heat. Add the mushrooms and onions; cook and stir over moderate heat until the mushrooms are golden, about 10 minutes.

Add the flour and stir to coat, cook for 5 minutes. Stir in beef broth and bring to a simmer and add Worcestershire sauce.

Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

Taste for seasoning and adjust to taste with salt and pepper.

To serve: Slice the meatloaf and top with mushroom sauce.

Spicy Moroccan Mushroom Meatballs with Harrisa Aioli

Meatballs

Yield: 4 – 6 Portions for Appetizers

Ingredients

1 pound mushroom, button finely minced, sautéed and cooled
1 pound ground meat (turkey, chicken, pork or beef)
½ cup bread crumbs
1 egg, large
1 teaspoon Kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon cumin, ground
1 teaspoon ground coriander
1 pinch red pepper flakes
2 teaspoons Harissa paste
2 teaspoons lemon zest
1 cup olive oil for frying
1 cup vegetable oil for frying

Directions

Place the mushroom and meat mixture in a large mixing bowl. Add the bread crumbs, egg, salt, pepper, spices and lemon zest. Mix gently to combine. Check to make sure the mixture will hold together. Take about ¼ cup of the mixture, and shape it into a pattie a little wider than it is thick. If it falls apart, add a tablespoon or two more of the bread crumbs. Shape the mixture into balls about the size of a walnut, and put them on a plate. Chill them at least for 30 minutes before frying.

When the meatballs are chilled, pour enough oil in a heavy frying pan to come to a depth of about ½ an inch. Heat the oil on low heat, until the surface begins to ripple and look hazy. The temperature of the oil should be 350 degrees.

Add the meatballs to the hot oil, leaving room around them so that they brown evenly. Cook on one side until golden brown, about 2 minutes. Turn them cover and cook on the second side about 2 – 3 more minutes until golden brown.

When finished, remove from the oil with a slotted spoon and drain on paper towels and serve with dipping sauce.

Spicy Harrisa Aioli

Yield:2 cups

Ingredients:

4 egg yolks
3/4 cup vegetable oil
3/4 cup extra virgin olive oil
4 large cloves garlic peeled and pureed
1 Tablespoon Harrisa paste
Kosher salt to taste

Directions

In the bowl of a food processor add the egg yolks, pureed garlic, and Harrisa paste. Place the top on the bowl and turn on the machine and slowly drizzle in the oils. Once the oil is added stop the machine and check for consistence, if to thick you can whisk in a little water too thin as needed. Add the salt and taste for flavor.

Basic Mushroom Meat Blend

Yield: about 2lbs or 8-4 ounce ounce servings

Ingredients

3 Tablespoons vegetable oil
1 pound white button mushrooms, ground
1 pound ground beef, pork, turkey or chicken
1 tablespoon Kosher Salt

Directions

Place a 12 inch frying pan over medium heat, add oil, once the oil is warm add the mushrooms and stir to coat then add half of the salt to the mushrooms and cook stirring occasionally until most of the moisture has evaporated for 8 to 10 minutes.

Add the ground meat, and remaining salt. Stir well to break up the meat and sauté until the meat is cooked through, about another 10 minutes. Add water as needed if mixture is dry.

Use in recipes as you would use ground meat.

Mushroom Chipotle Chili

Yield: 6×8 ounce servings

Ingredients

4 pounds mushroom and meat base
3 tablespoons Vegetable oil
2 cups Yellow onion, diced
1 tablespoon Garlic, minced
2 each Poblano Green chilies, seeded and diced
2 tablespoons Jalapeños, seeded and minced
1/3 cup Chili powder
1 tablespoon chipotle chilies in adobo, minced
2 tablespoons ground Cumin
2 tablespoons Oregano, dried
1×16 oz can crushed Tomato with liquid
1x 12 ounce bottle lager beer
Kosher salt to taste
Black pepper, freshly ground to taste

Directions

Season the mushroom and meat mixture with salt and pepper as needed.

Heat the oil in a pan over medium to high heat. Add the onions, garlic and chilies to the pan and cook over medium heat, stirring from time to time, until the mixture is tender, about 12 – 15 minutes. Add the herbs chipotle, and spices and sauté for 5 minutes then add the mushroom meat blend and stir to mix well. Add the beer and tomatoes to the pan and bring to a slow simmer. Cover the pot and cook over very low heat or in a 325 degree oven for 1 hour. Check the chili periodically, stirring as needed.

Taste for seasoning and adjust as needed with more chili powder, salt and pepper.The chili should be very flavorful and the liquid should be greatly reduced and thickened. Serve the chili.