Posts Tagged ‘comfort’

Mushroom, Bean and Roasted Pepper Chili

This hearty chili is a pleasant surprise. Featuring finely chopped white button mushrooms, you’ll never guess this dish is meatless.

Yield:  10, 1 cup servings

Prep time: ½ hour

Cook time: 1 hour

Total time: 1-1/2 hours


2 T. margarine
3 T. extra virgin olive oil
1 lb. white button mushrooms, finely and evenly chopped (this will take a few minutes; I slice, cube then finely chop)
1 t. salt
1 t. garlic powder
8 oz. pkg. froz. Recipe Ready Chopped Green Peppers & Onion (or 1/2 c. sweet onion and 1/2 c. green pepper – chopped)
2 c. diced red cabbage, 1/2 inch squares (use only the tender leaves, not the thick ends)
2 c. stewed tomatoes plus liquid from can, blended in blender container till pureed and very smooth
2 extra-large sweet red roasted peppers, cut into 1/2 inch squares plus about 1/4 c. liquid from can
40 oz. can light red kidney beans plus bean liquid from can (dark red kidney beans add too much texture)
15. 5 oz. can pinto beans plus liquid from can
1 t. additional garlic powder
1 t. onion powder
1 t. cumin powder
1 t. mild curry powder
1 t. Hungarian paprika (I used mild)
1/4 t. red cayenne pepper
1/4 t. dried oregano
2 t. light brown sugar
2 t. liquid smoke
2 t. Worcestershire sauce
1 t. additional salt
freshly ground black pepper to taste
spinach tortillas, cut into 5 x 1/4 inch strips, to be used as garnish (about 5 strips per serving)
extra virgin olive oil
additional black pepper


  • In soup pot, over medium heat, melt margarine with olive oil. Add finely chopped mushrooms, salt, garlic powder and frozen chopped peppers and onion (or the fresh). Stir and cook till water releases from the mushrooms.
  • Add red cabbage. Stir and cook till cabbage pales in color.
  • Add pureed stewed tomatoes, roasted peppers plus 1/4 c. liquid, kidney and pinto beans, stirring after each addition.
  • Add next 12 ingredients, up to and including freshly ground black pepper to taste, again stirring after each addition. Cover and cook on medium-low heat, or at a fizzle of a boil, for 30 minutes, stirring occasionally.
  • Remove cover, then cook 30 minutes longer, stirring occasionally, till beans lightly thicken broth, and flavors mute and meld. Turn heat off till ready to reheat and serve.

To serve:

  • Reheat chili and adjust for salt. Ladle into soup bowls. Wrap spinach tortilla strips around fingers, then place decoratively on top of chili. Drizzle each serving with a little extra virgin olive oil; sprinkle with freshly ground black pepper and serve.

Buttermilk Biscuits and Mushroom Gravy

Looking for a hearty meatless meal? This buttermilk biscuits and gravy recipe uses button mushrooms in place of the meat, making this dish a lighter yet flavorful option.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: Makes 8-10 Biscuits

Serving Size: Serves 4-6


For the Biscuits:

4 Cups All-Purpose Flour, plus more for dusting
1 Tablespoon Coarse Sea Salt
1 ½ Tablespoons Baking Powder
1 Teaspoon Baking Soda
2 Sticks Unsalted Butter, cubed and chilled
1 ½ Cups Low-Fat Buttermilk

For the Gravy:
4 Tablespoons Unsalted Butter
8 Ounces Button Mushrooms, diced
2 Sprigs Thyme
1 Teaspoon Salt
½ Teaspoon Black Pepper
1 Clove Garlic, grated
4 Tablespoons All-Purpose Flour
1 Tablespoon Dry Marsala
¼ Cup Low-Sodium Vegetable Stock
1 ½ Cups Low-Fat Buttermilk


  • Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
  • First, make the biscuits. In a large bowl, whisk the flour with the salt, baking powder and baking soda. Using a pastry blender or two knives, cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.
  • Knead the dough on a floured surface until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter or large glass, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.
  • Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool on the baking sheets.
  • While the biscuits bake, make the gravy. Melt the butter in a large skillet over medium/low heat. Add the mushrooms and thyme to the skillet. Stir to evenly coat with the butter. Sautee for 15-20 minutes, stirring occasionally.
  • Add the garlic, salt, and pepper to the mushrooms. Stir and sauté an additional minute.
  • Sprinkle in the flour and mix until all the mushrooms are evenly coated and the butter is absorbed into the flour. Add the marsala and stir. Slowly pour in the stock and stir until combined with the flour/butter mixture. Break up any clumps of the flour/butter mixture with your spoon.
  • Pour in the buttermilk. Turn the heat up to medium. Stir to combine. Bring to a simmer. Once simmering, reduce heat to low and cook for 10-15 minutes until mushroom gravy thickens.
  • When biscuits are baked and slightly cooled, pry a biscuit open and spoon mushroom gravy over the open biscuit.

Chocolate Chili (Foodservice portion)

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 24 servings

Serving size: 1 1/4 cup


1 1/2 pounds white button mushrooms
1 1/2 pounds cremini mushrooms
8 teaspoons canola oil
2 pounds 93% lean ground beef
16 cloves garlic, peeled and chopped (about 1/3 cup)
4 medium onions, peeled and chopped
4 green or red bell peppers, seeded and chopped
2 teaspoons freshly ground black pepper
4 (16-ounce) cans reduced-sodium black beans, drained and rinsed
4 (16-ounce) cans reduced-sodium red kidney beans, drained and rinsed
1 (10-pound) can no-salt-added diced tomatoes, undrained (about 13 cups)
2 teaspoons ground cumin
1/4 cup unsweetened cocoa (optional)


1. Chop mushrooms into ¼-inch pieces

2. Heat canola oil in large pot over medium heat.  Add mushrooms, beef, garlic, onion and peppers and cook 8 to 10 minutes or until meat is cooked through and onion is translucent, breaking meat into very small bits. Season with freshly ground black pepper.

3. Stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling. Then reduce heat and simmer uncovered for 10 to 15 minutes.

Tip: Garnish with your favorite chili toppings such as cumin, oregano, and jalapeno peppers. This recipe can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Family portion

Chocolate Chili

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 6 servings

Serving Size: 1 1/4 cup


  • 6 ounces white button mushrooms
  • 6 ounces cremini mushrooms
  • 8 ounces 93% lean ground beef
  • 2 teaspoons canola oil
  • 4 cloves garlic, peeled and diced
  • 1 medium sweet onion, peeled and chopped
  • 1 green or red bell pepper, seeded and chopped
  • 1 16-ounce can reduced-sodium black beans, drained and rinsed
  • 1 16-ounce can reduce red kidney beans, drained and rinsed
  • 1 28-ounce no-salt-added diced tomatoes, undrained
  • 1/2 teaspoon ground cumin
  • 1 tablespoon unsweetened cocoa (optional)
  • freshly ground black pepper, to taste


1. Chop mushrooms into ¼-inch pieces. Reserve.

2. Place a large saucepan over medium-high heat. Add the meat and cook, breaking meat into very small bits.  Drain. Season with freshly ground black pepper. Remove meat from pan. Reserve

3. Heat canola oil in saucepan over medium heat. Add mushrooms, garlic, onion, and pepper.  Saute until onions are translucent, about 4 to 5 minutes.

4. Add the meat back to the pan, and stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling, then reduce heat and simmer, uncovered, for 10 to 15 minutes.

Tips: Adjust seasonings to taste. This can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Foodservice portion

Leek and Mushroom Quinoa

Yields: 4 servings


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.

Portobello Meatloaf

Yield: 24 portions


For the meatloaf
6 tablespoons unsalted butter
1 cup fresh bread crumbs
6 tablespoons canola oil
2 large red onions, thinly sliced
4 teaspoons kosher salt
1 2-inch piece gingerroot, peeled and finely minced
8 Garlic cloves, finely minced
1 Jalapeño pepper (seeded and veined for a milder flavor), finely minced
4 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons cracked peppercorns
8 Portabella mushroom caps (about 2 pounds), gills removed and caps finely diced
1 teaspoon cayenne pepper
2 teaspoons garam masala
5 pounds ground beef (preferably 80% lean)
2 1/2 pounds ground pork
2 Red bell peppers, seeded and finely chopped
1/2 cup finely chopped cilantro
6 Large eggs
1 cup ketchup
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1 teaspoon paprika

For the ketchup glaze
2 cups ketchup
2 teaspoons tamarind paste
4 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons cracked peppercorns
1 teaspoon cayenne pepper


Melt the butter in a medium skillet over medium-high heat. Add the breadcrumbs and toast until browned, stirring often, for 3 to 5 minutes. Transfer to a large bowl and set aside to cool.

Place 1 cup of water next to your cooktop. Sautee the onions and salt with the oil in a large pot over medium-high heat, cooking the onions until they’re soft and just starting to brown, stirring often. Stir in the ginger and cook, stirring often to prevent the ginger from burning and splashing with water if it starts to brown to much, until it’s fragrant, about 30 seconds. Add the garlic and jalapeños and cook until the garlic is fragrant, splashing with water if necessary, for about 1 minute. Stir in the coriander, cumin, and cracked pepper and cook for 1 minute, stirring and scraping the bottom of the pot often and splashing it with water whenever the spices or onions begin to stick to the bottom of the pot.

Add the mushrooms and cook, stirring often, until they release their liquid and the liquid is evaporated, 6 to 8 minutes. Stir in the cayenne pepper and cook for 30 seconds. Stir in the garam masala, turn off the heat, and set the pot aside to cool.

Add the meat and the remaining ingredients to the bowl with the breadcrumbs, kneading it until all everything is completely incorporated. Add the cooled mushroom mixture and knead until combined. Divide the mixture evenly into four 8 1/2 x 4 1/2-inch loaf pans and bake for 1 hour (or cover the loaf pans with plastic wrap, place inside of resealable freezer bags, and freeze for up to 3 months; defrost overnight in your refrigerator before baking).

Whisk the glaze ingredients together. Remove the meatloaves from the oven and carefully drain off any pooled fat in the pans. Evenly divide the glaze over each meatloaf and continue to bake for an additional 30 minutes, or until the internal temperature of the loaves reads 165 degrees F on a digital thermometer. Let the meatloaves cool for 15 minutes before serving. Run a knife around the pan’s edges, slice, and serve.

Tex-Mex Pork and Mushroom Skillet

Yield: 4


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


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.

Veal Chili with Cheddar-Jack Cheese Idaho Potato Fries

Yield: 12


3 pounds ground veal
3 cups chopped onions
2 tablespoons minced garlic
1/4 cup vegetable oil
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
4 cups chopped red bell peppers
3 cups chopped crimini mushrooms
2 tablespoons ground cumin
3 cups veal stock
2 cups canned diced tomatoes, drained
1 1/2 cups dry red wine (Meritage)
1/2 cup tomato paste
1/4 cup Tabasco Chipotle Pepper Sauce
2 tablespoon masa harina
1/2 cup finely chopped fresh cilantro
2 1/4 cups shredded Cheddar cheese
2 1/4 cups shredded Monterey Jack cheese

12 each, small Idaho russet potatoes, each cut into 8 wedges (steak fries)
Vegetable oil for frying, as needed
Finely chopped fresh cilantro, as needed
Kosher salt, as needed
Freshly ground black pepper, as needed


Finely chopped fresh cilantro, as needed
Diced California avocado, as needed


For Chili: Brown ground veal with onions and garlic in oil in rondo or roasting pan. Season with salt and black pepper. Add bell peppers and mushrooms; sauté until peppers are tender. Add cumin; sauté 2 to 3 minutes. Stir in stock, tomatoes, wine, tomato paste and Tabasco chipotle pepper sauce; bring to a boil. Reduce heat; simmer 1 hour. Sift in masa harina; continue simmering until slightly thickened. Stir in cilantro. Season with salt and black pepper. Set aside; keep warm. Combine cheeses; set aside.

For Fries: Blanch 8 wedges in 325°F oil; drain. Fry in 375°F oil until golden brown. Toss fries with 1/2 oz cheeses and cilantro; season with salt and black pepper. Melt cheese under broiler, if necessary.

Per Order: Ladle about 10 oz (1-1/4 cups) chili into 12 oz individual gratin or soufflé dish; top with 1 oz cheeses. Broil to melt cheese. Garnish with cilantro and avocado. Serve with fries.

Veal Shoulder Stew on Buttermilk Biscuits with California Avocado Salsa

Yield: 12


4 pounds veal shoulder stew meat
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1/4 cup unsalted butter
3 cups chopped exotic mushrooms
2 cups chopped onions
1 cup chopped celery
2 cups dry red wine
2 quarts rich veal stock
3 cups large diced Idaho russet potatoes
1/4 cup all-purpose flour
1/4 cup cold water
1/4-1/2 teaspoon Tabasco Pepper Sauce
Kosher salt, as needed

Buttermilk Biscuits
4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cup cold unsalted butter
1 1/2 cups buttermilk
1 cup shredded Cheddar cheese
1  cup shredded Monterey Jack cheese

California Avocado Salsa
2 cups diced California avocados
1 1/4 cups diced tomatoes
3/4 cup chopped white onion
Kosher salt, as needed
Freshly ground black pepper, as needed
1/2 teaspoon Tabasco Pepper Sauce


Celery leaves, as needed


For Stew: Season veal stew meat with 1 tsp salt and 1 tsp pepper. Heat 2 Tbsp oil in rondo. Brown 1/2 of veal; remove from pan. Repeat with remaining veal and oil. Pour off drippings. Set aside.

Melt butter in rondo; add mushrooms, onions and celery. Sauté until onions are golden brown. Add wine; bring to a boil. Cook until reduced to au sec. Add veal stock and potatoes. Return veal to pan; bring to a boil. Reduce heat; cover tightly and braise in 325°F oven 2 hours or until veal is fork-tender.

Strain solids; set aside. Reduce liquid over high heat to 4 cups. Combine flour and water; stir slurry into reduced liquid. Bring to a boil; cook until thickened. Stir in pepper sauce. Return solids to pan. Season with salt.

For Buttermilk Biscuits: Combine all-purpose flour, baking powder, salt and baking soda in mixer bowl on low speed 10 seconds or until blended. Add cold unsalted butter, cut into pieces; mix on low speed 2 to 3 minutes or until mixture is crumbly. Add buttermilk, shredded Cheddar cheese and shredded Monterey Jack cheese; mix on low speed about 10 seconds or until a soft dough forms. Do not overmix.

Knead dough gently on floured surface until smooth. Roll out 3/4-inch thick. Cut into 3-1/4-inch diameter circles. Place on parchment-lined sheet pans. Bake in 425°F oven 14 to 16 minutes.

For California Avocado Salsa: In large bowl combine diced California avocados, diced tomatoes and chopped white onion. Season with kosher salt, freshly ground black pepper and Tabasco Pepper Sauce. Cover and refrigerate.

Per Order: Split 1 biscuit horizontally in half. Ladle 1 cup veal stew onto bottom biscuit half; top with 1/3 cup avocado salsa. Lean biscuit top against veal mixture. Garnish with celery leaves.