Posts Tagged ‘cremini’

Thai Curry Mushrooms and Tofu

Take your family on a low-sodium culinary adventure around the world with this mushroom curry.

Yield: 6 servings

Serving size: 1 cup

Ingredients

1 pound extra firm tofu, drained
1 tablespoon Thai green curry paste
1 (13 to 14 ounce) can coconut milk (divided)
1 1/2 teaspoons olive oil
1 tablespoon brown sugar
1 tablespoon fish sauce (optional)
8 ounces shiitake mushrooms, halved
8 ounces cremini, mushrooms, halved
1 small onion, cut into 1-inch dice
1 small red pepper, seeded and cut into 1-inch dice
1 cup green beans (fresh or frozen and thawed), cut into 2-inch pieces
1 lime, juiced
1/4 cup fresh basil, coarsely chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Directions

1. Working on the long side of the block of tofu, slice it into 8 slices.  Place two layers of paper towel on a rimmed baking sheet and top with tofu slices.  Place two more layers of paper towel on top of the tofu, followed by another baking sheet.  Weigh with a heavy skillet or 3 cans for about hour to squeeze out excess moisture.  Cut each rectangle into 4 pieces.

2. Heat olive oil in a deep skillet or Dutch oven over medium heat.  Add green curry paste and cook 30 seconds to soften.  Add coconut milk, brown sugar and fish sauce (if using); bring to a simmer and cook for 3 – 4 minutes.

3. Add mushrooms and onion; cover and simmer 3 – 4 minutes.  Gently stir in tofu; cover and simmer 3 – 4 minutes.  Add peppers and green beans; simmer partially covered 3 – 4 minutes.

4. Add lime juice and basil and gently stir just to combined; season with salt and pepper.  Serve with steamed white or basmati rice, if desired.

Nutrition Facts

1 cup serving: Calories: 259; Total Fat: 20g; Saturated Fat: 13g; Cholesterol: 0g; Sodium: 262mg; Protein: 12g; Carbohydrates: 13g; Dietary Fiber: 3g

Foodservice portion

Crab and Mushroom Cakes with Chipotle Aioli

Take a culinary twist on the traditional crab cake with this crab and mushroom recipe at your next party.

Yield: 8 servings

Serving size: 1-4oz. cake with 1 tablespoon aioli

Ingredients

1 1/3 cups brown rice
1/2 cup Great Northern or cannellini beans (from a 15 to 16-oz. can), drained and rinsed
4 teaspoons unsalted butter
1/4 cup finely chopped red onion (about 1 small)
1 small jalapenos, seeded and finely chopped
1 large portabella mushrooms, gills removed and finely chopped
4 oz. cremini mushrooms, thinly sliced
4 oz. button mushrooms, finely chopped
1 tablespoon flour
1 egg, beaten
4 teaspoons low fat mayonnaise
3 tablespoons grated part-skim Mozzarella cheese
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh cilantro
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper (divided)
1 (6-oz. pkg.) refrigerated crabmeat, cleaned and chopped
2 scallions, thinly sliced
4 oz. shiitake mushrooms, stems removed and thinly sliced
2/3 cup panko bread crumbs
1/4 vegetable oil

Chipotle Aioli

1/3 cup mayonnaise
1 chipotles chile in adobo sauce (from a 7.5-oz. can), seeded and minced
1 tablespoon fresh lemon juice
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon Dijon mustard

Place all aioli ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.

Directions

1. Bring 2 cups of water to boil in a large saucepan.  Add rice, turn heat down and simmer 30 – 40 minutes.  Drain any excess liquid.

2. Meanwhile, place drained beans in a large bowl. mash thoroughly using the back of a fork or potato masher.  Set bowl aside.  Heat butter in a 3-quart saucepan over medium heat.  When melted, add onion and jalapeno.  Cook 3 – 4 minutes, stirring often.  Add portabella, cremini and button mushrooms.  Season with salt and pepper.  Cook until mushrooms are almost dry.  Stir in flour and cook 2 more minutes.  Remove from heat and, when cooled to room temperature, fold mixture into the mashed beans.

3. Stir egg, mayonnaise, warm cooked rice, cheese, lemon juice, cilantro and cayenne into mashed beans.  Fold in shiitake mushrooms, crab and scallions (the mixture will be sticky).

4. Portion into 24 mounds by packing mixture into 1/4 cup measure or small ice cream scoop, arranging in a single layer on a baking sheet.  Use a flat-bottomed mug or large glass to flatten each mound into a 2 to 3-inch patty.  Sprinkle with half of the panko crumbs, pressing in lightly.  Use a spatula to carefully turn each patty.  Sprinkle with remaining panko.

7. Heat 2 tablespoons oil in a non-stick 10-inch skillet until hot over medium heat.  Working in batches, cook patties 5 to 8 minutes or until well browned on both sides, adding oil as needed.  Keep warm until ready to serve.

8. Serve cakes topped with 1 teaspoon of chipotle aioli (recipe follows) each.

Nutrition Facts

One 4oz. cake with 1 tablespoon aioli: Calories: 324; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 54g; Sodium: 483mg; Protein: 12g; Carbohydrates: 43g; Dietary Fiber: 3g

Foodservice portion

Mexican Mushroom Chili with Beans and Barley

This vegetarian mushroom chili is great to serve on cold winter nights or brisk fall afternoons.

Yield: 12 servings

Serving size: 1 cup

Ingredients

1 cup barley
4 teaspoons olive oil
1 small onion, chopped
1 clove garlic, finely chopped
3 (8-oz.) packages cremini mushroom, quartered
1 tablespoon chipotle chili powder (not ground chipotle chile peppers) (OR 2 1/2 teaspoons chili powder plus 1/2 teaspoon ground chipotle chile)
2 teaspoons oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 medium red bell pepper, seeded and chopped
2 fresh Anaheim chiles
1 cup frozen corn, thawed
1 (16 ounce) can chili beans, undrained
1 (15 ounce) can crushed tomatoes
2 cups water
2/3 cup low sodium vegetable broth

Directions

1. Bring 4 cups of water to boil in a large saucepot.  Add barley, turn heat down and simmer 30 – 40 minutes or until cooked through. Drain any excess liquid; partially cover to keep warm.

2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook 2 minutes. Add mushrooms, seasonings, salt and black pepper; continue to cook 4 – 5 minutes. Stir in peppers and chiles; cook for an additional 3 – 4 minutes or until vegetables are tender.

3. Stir in all remaining ingredients except barley. Bring to a boil. Reduce heat; cover and simmer for 20 – 25 minutes or until flavors are melded, stirring after 15 minutes to prevent sticking. Add cooked barley and continue to cook 10 minutes.

Nutrition Facts

(for 1 cup): Calories: 222; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 590mg; Protein: 9g; Carbohydrates: 42g; Dietary Fiber: 10g

Foodservice portion

Thai Curry Mushrooms and Tofu (Foodservice portion)

Take your family on a low-sodium culinary adventure around the world with this mushroom curry.

Yield: 24 servings

Serving Size: 1 cup

Ingredients

  • 4  pounds extra firm tofu, drained
  • 1/4 cup Thai green curry paste
  • 4 (13.66 ounce) cans coconut milk (divided)
  • 3 tablespoons olive oil
  • 1/4 cup brown sugar
  • 1/4 cup fish sauce (optional)
  • 2 pounds shiitake mushrooms, halved
  • 2 pounds cremini, mushrooms, halved
  • 2 medium onions, cut into 1-inch dice
  • 3 medium red peppers, seeded and cut into 1-inch dice
  • 4 cups green beans (fresh or frozen and thawed), cut into 2-inch pieces
  • 4 limes, juiced
  • 1 cup fresh basil, coarsely chopped
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • Optional: cooked white or Basmati rice

Directions

1. Slice each block of drained tofu into 8 rectangles. Place two layers of paper towel on a sheet tray and top with tofu slices. Place two more layers of paper towel on top of the tofu, followed by another sheet tray. Weigh with a skillet or heavy can for about an hour to squeeze out excess moisture. Dice each rectangle into 4 pieces.

2. Mix green curry paste with half of one can (about 7 ounces) of coconut milk in a small bowl. Heat olive oil in a 4-quart saucepan over medium heat. Add green curry coconut paste slowly, cooking until fragrant. Stir in remaining coconut milk, brown sugar and fish sauce (if using); bring to a simmer and cook for 3 – 4 minutes.

3. Add mushrooms and onion to saucepot; cover and simmer 3 – 4 minutes.  Gently stir in tofu; cover and simmer 3 – 4 minutes. Add peppers and green beans; simmer partially covered 3 – 4 minutes. Stir gently to avoid breaking up tofu.

4. Stir in lime juice and basil until well combined; season with salt and pepper.  Serve with white or basmati rice, if desired.

Nutrition Facts

(for 1 cup): Calories: 259; Total Fat: 20g; Saturated Fat: 13g; Cholesterol: 0g; Sodium: 262mg; Protein: 12g; Carbohydrates: 13g; Dietary Fiber: 3g

Family portion

Mexican Mushroom Chili with Beans and Barley (Foodservice portion)

This vegetarian mushroom chili is great to serve on cold winter nights or brisk fall afternoons.

Yield: 24 servings

Serving Size: 1 cup each

Ingredients

3 cups barley
1/4 cup olive oil
2 medium onions, diced
2 cloves garlic, finely chopped
4 pounds cremini mushroom, quartered
3 tablespoons chipotle chili powder
2 tablespoons Mexican oregano
1 tablespoon ground cumin
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 medium green bell peppers, seeded and diced
2 medium red bell peppers, seeded and diced
4 cups frozen corn, thawed
1 (16 ounce) can chili beans, undrained
1 (16 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can tomato sauce
2 (14.5 ounce) cans diced tomatoes, undrained
6 cups water
2 cups low sodium vegetable broth
2 (4 ounce) cans chopped green chilies

Directions

1. Bring 12 cups of water to boil in a large saucepot.  Add barley, turn heat down and simmer 30 – 40 minutes or until cooked through. Drain any excess liquid; partially cover and keep warm.

2. Heat olive oil in a 1-gallon thick bottom saucepot over medium heat. Add onion and garlic; cook 2 minutes. Add mushrooms, seasonings, salt and black pepper; continue to cook 4 – 5 minutes. Stir in peppers; cook for an additional 3 – 4 minutes or until vegetables are tender.

3. Stir in all remaining ingredients except barley. Bring to a boil. Reduce heat; cover and simmer for 20 – 25 minutes or until flavors are melded, stirring after 15 minutes to prevent sticking. Add cooked barley and continue to cook 10 minutes.

Nutrition Facts

(for 1 cup): Calories: 222; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 590mg; Protein: 9g; Carbohydrates: 42g; Dietary Fiber: 10g

Family portion

Crab and Mushroom Cakes with Chipotle Aioli (Foodservice portion)

Take a culinary twist on the traditional crab cake with this crab and mushroom recipe at your next party.

Yield: 24 cakes

Serving Size: 1-4 ounce cake with 1 tablespoon aioli

Ingredients

4 cups brown rice
2 (15.8 oz) cans Great Northern Beans, drained (Note: Cannellini Beans can be used as a substitute for Great Northern Beans)
3 pounds assorted mushrooms (cremini, button, shiitake)
1 pound portabella mushrooms, gills removed
1/2 cup unsalted butter
1 large Spanish onion, finely diced
2  jalapenos, seeded and finely diced
3 tablespoons all-purpose flour
3 eggs, whisked
1/2 cup low fat mayonnaise
1 cup grated part-skim Mozzarella cheese
1/4 cup fresh lemon juice
1/4 fresh cilantro, chopped
1 teaspoon cayenne pepper
2 teaspoons sea salt (divided)
1 teaspoon freshly ground black pepper (divided)
1 pound crabmeat, cleaned and chopped
1/4 cup fresh scallions, thinly sliced
4 cups panko bread crumbs
Vegetable oil

Chipotle Aioli

2 1/4 cups mayonnaise
3 chipotles canned in adobo sauce, seeded and minced
3 tablespoons fresh lemon juice
3 teaspoons seafood seasoning, such as Old Bay
3 teaspoons Dijon mustard

Directions

1. Place all aioli ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.

2. Bring 8 cups of water to boil in a large saucepot.  Add rice, turn heat down and simmer 30 – 40 minutes.  Drain any excess liquid; partially cover and keep warm.  Place drained beans in a large bowl.  Smash thoroughly using the back of a fork or potato masher.  Set bowl aside.

3. Remove stems from shiitake mushrooms. Thinly slice shiitake and cremini mushrooms; finely dice button and portabella mushrooms.

4. Heat butter in a 3-quart saucepan over medium heat.  When melted, add onion and jalapeno. Cook 3 – 4 minutes, stirring often.  Add all mushrooms except shitake.  Season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until mushrooms are almost dry.  Stir in flour and cook 2 more minutes.  Remove from heat and, when cooled to room temperature, fold mixture into the mashed beans.

5. Stir eggs, mayonnaise, cooked rice, cheese, lemon juice, cilantro and cayenne into mashed beans.  Re-season as needed with remaining salt and pepper.  Fold in reserved shiitake mushrooms, crab and scallions (the mixture will be sticky).

6. Preheat oven to 350 degrees. Using a 1/4 cup measure or small ice cream scoop, gently shape mixture into 24 (4 ounce) patties.  Place panko on a plate or small sheet pan. Gently press each patty in the panko until lightly coated; turn over and repeat to coat both sides. Remove patties to a sheet tray.

7. Heat 1/4 inch of vegetable oil in a non-stick 10-inch skillet. Gently add half of the patties; brown evenly on each side, about 3-4 minutes. Remove to baking tray to keep warm. Repeat with remaining patties.  Place tray in oven for 5 minutes to heat through.

8. Serve cakes topped with 1 tablespoon of chipotle aioli each.

Nutrition Facts

(for 1-4oz. cake with 1 tablespoon aioli): Calories: 324; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 54g; Sodium: 483mg; Protein: 12g; Carbohydrates: 43g; Dietary Fiber: 3g

Family portion

Swedish Pancakes with Mushrooms

These mushroom filled pancakes pack a lot of flavor into a little bundle. Garlic, onions, mushrooms, and chives combine with cream for a decadent filling ready to be wrapped in its pancake blanket and on the table in no time.

Yield: 4 servings

Serving Size: 1 pancake

Ingredients

For the pancakes
3 eggs
2 cups milk
1 cup flour
1 tablespoon sugar
Pinch salt
Butter, to cook

Directions

Beat all ingredients except butter together thoroughly. Unlike standard pancakes, you want a smooth, lumpless batter.
Heat a flat-bottomed skillet or crepe pan over medium. Add a bit of butter, let melt, and pour approximately ⅓ cup of batter into pan, swirling pan to create an even coating. When edges are dry, carefully slide spatula around edges, then flip and cook for approximately 1 minute more. Remove to  a warmed plate and repeat until batter is gone, adding more butter every few pancakes.

For the filling
2 tablespoons butter
½ cup chopped onion
2 cloves garlic, chopped
8 ounces baby bella or button mushrooms
1 teaspoon lemon zest
1 cup cream
2 tablespoons chopped fresh chives, plus extra uncut chives for tying (if desired)
1 pound fresh spinach
Olive oil

Directions

Gently wash mushrooms and pat dry. Slice in half lengthwise, then cut into thin vertical slices.
Melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add garlic and cook for about a minute more.

Add mushrooms and cook for 5 minutes, stirring often. Add lemon zest, cream, and chives, and cook at medium for 5 minutes, then reduce heat and let simmer.

Heat a skillet over medium and add a swirl of olive oil. Once heated, add spinach and stir to coat. Cook until spinach is wilted and reduced by half.

To assemble
Place 1 pancake on a plate. In the center, place a spoonful of spinach, then spoon over mushroom mixture. Fold edges over to create a square packet. Slide 1 chive underneath, then bring together and tie as if string. Alternately, place spinach and mushrooms in a strip down the pancake and fold sides together.

Nutrition Facts:

Calories: 480; Total Fat: 26g; Saturated Fat: 13g; Cholesterol: 200mg; Sodium: 300mg; Protein: 19g; Total Carbohydrate: 44g; Dietary Fiber: 5g

Mushroom and Kale Hash with Poached Eggs

Make a simple stir-fried “hash” of mushrooms, kale and potatoes, topped with poached eggs for a “meaty” vegetarian breakfast bursting with flavor.

Yield: 4 servings

Serving Size: 2 poached eggs and 2 cups vegetables

Ingredients

2 large potatoes, scrubbed (but not rubbed), peeled, and cut into ½-inch dice
½ large onion, chopped
2 cloves garlic
1 pound small crimini mushrooms (or “baby bellas,”)
1 large bunch kale, washed and chopped
olive oil for cooking
pinch each of dried basil, oregano and crushed chili peppers
about 4-5 sprigs fresh parsley, leaves chopped
salt and pepper to taste
8 large eggs, poached (or fried)

Directions

Bring a medium pot of water with about a teaspoon of salt to a boil. Add the potatoes and cook until just before completely done, about 10 minutes. Drain water.

Heat about 2 tablespoons olive oil in large frying pan. Add onions and garlic and cook over medium heat until soft. Add cooked potatoes, turn up heat and cook until potatoes are crisped and brown.

Add mushrooms, kale, herbs/spices, and more oil if needed. Stir-fry until cooked through, about another 10 minutes. Taste and season with salt and pepper.

Serve in individual bowls, each topped with 2 poached eggs. Sprinkle with pepper and chopped fresh parsley.

Nutrition Facts

Calories: 530; Total Fat: 49g; Saturated Fat: 27g; Cholesterol: 370mg; Sodium: 230mg; Protein: 19g; Total Carbohydrate: 21g; Dietary Fiber: 3g

Crimini and Pork Albondigas (Meatballs) with Chipotle Tomato Sauce

This mushroom and meat mix will give your meatball unique flavor and extra serving of veggies.

Yield: 10 portions

Serving size: 3 – 1 oz  meatballs

Ingredients

Meatballs
1 tablespoon vegetable oil
1 ½ pounds whole crimini mushrooms, quartered
1 cup white onion, small dice
½ cup roasted poblano peppers, small dice
1 pound raw pork
3 tablespoons Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Coarse Mediterranean Sea Salt
1 oz. thinly sliced green onion
1 ½ cups Panko bread crumbs
2 large eggs

Chipotle Tomato Sauce
1 tablespoon vegetable oil
½ cup white onion, minced
½ poblano peppers, minced
1 tablespoon Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Chipotle Pepper
2 cups chicken stock, unsalted
3 cups tomato sauce, no salt added
1 cup crushed tomatoes
2 teaspoons Lawry’s Salt Free Lemon pepper
1 teaspoon sugar
¼ cup red wine vinegar
1 tablespoon fresh cilantro, roughly chopped

Directions

To make the sauce: Heat oil in a pot. Saute onion and pepper until onion begins to caramelize. Add seasoning and stir until fragrant. Stir in chicken stock, tomato sauce and crushed tomatoes. Use a hand blender to blend mixture until smooth. Stir in lemon-pepper, sugar, vinegar and cilantro. Taste and adjust seasonings as needed, and refrigerate or warm on low heat until needed.

To make the meatballs: Preheat a convection oven to 350°F. Heat oil in sauté pan and cook mushrooms until browned, approximately 6-8 minutes. Remove mushrooms from pan. Add onions and cook until lightly caramelized, approximately 6-8 minutes.

Combine mushrooms, onions and roasted peppers in a food processor and pulse until mixture is finely minced. Allow mixture to completely cool in fridge.

Combine cooled vegetable mixture with pork, seasoning, salt, panko crumbs and eggs. Mix well to evenly combine. Scoop out 30 meat balls and round by hand. Place meatballs on a sheet pan lined with parchment paper. Bake meatballs for 15 minutes or until an internal temperature of 155°F is reached. Remove from oven and combine with Chipotle Tomato Sauce.

Nutrition Facts

Per serving: Calories: 310; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Sodium: 210mg; Protein: 14g; Total Carbohydrate: 25g; Dietary Fiber: 3g

Mushroom-Herb Stuffed French Toast

French toast made savory with mushrooms, cheese and herbs is a delicious twist to this breakfast classic.

Yield: 8 servings

Serving Size: 2 prepared French toast

Ingredients

1 pound thinly sliced crimini mushrooms
4 tablespoons butter, divided
1 package (8 ounces) reduced-fat cream cheese
2 cups (8 ounces) shredded Gruyere or Swiss cheese, divided
4 tablespoons minced chives, divided
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
16 slices Texas toast
4 eggs
2 cups 2% milk
2 tablespoons butter, melted

Directions

In a large skillet, saute mushrooms in 1 tablespoon butter until tender; set aside.

In a small bowl, beat the cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over bread slices. Spoon mushrooms over half of the slices; place remaining bread slices over the top.

In a shallow bowl, whisk the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture.

In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.

Nutrition Facts

Calories: 540; Total Fat: 28g; Saturated Fat: 17g; Cholesterol: 165mg; Sodium: 820mg; Protein: 23g; Total Carbohydrate: 50g; Dietary Fiber: 2g

Mushroom Tacos with Salsa Verde

Bulk up traditional seasoned taco meat with mushrooms to bring loads of meaty flavor and extra veggies to the plate.

Yields: 8

Ingredients

Tacos
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 chili 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
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 chile
½ tsp. minced garlic
1 Tbsp. lemon or lime juice
2 Tbsp. chopped cilantro
1/4 tsp. sugar

Directions

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. Combine mushrooms and meat and set aside.

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.

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.

Nutrition Facts

Calories: 270; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 20mg; Sodium: 70mg; Protein: 11g; Total Carbohydrate: 27g; Dietary Fiber: 4g

Marsala Mushroom Cream Sauce over Beer Braised Beef

Yields: 4-6

Head note: This recipe for Marsala Mushroom Cream Sauce over braised beef is the ultimate comfort food on a cool fall or winter day.  Perfect for serving any day of the week, this dinner is also fancy enough to serve guests.  Made with both button and crimini mushrooms, the Marsala Cream sauce is what makes this dish special.

Ingredients

Beer Braised Beef (recipe below)
Buttermilk Mashed Potatoes (recipe below)
Marsala Mushroom Cream Sauce (recipe below)
Fresh Thyme Sprigs (garnish)

Directions

This recipe is assembled in three parts.  The Beer Braised Beef, Buttermilk Mashed Potatoes, and the Marsala Mushroom Sauce.   Prepare the beer braised beef according to the recipe below.  Forty-five minutes before the beef is ready, prepare the buttermilk mashed potatoes.  Fifteen minutes before the beef is ready to come out of the oven, prepare the Marsala mushroom sauce.   To assemble this dish, scoop a generous scoop of mashed potatoes in a bowl or plate.  Take 1-2 pieces of the braised beef and place it on top of the mashed potatoes.  Spoon a few spoonfuls of the gravy from the pot over the beef.  Top off the beef with a few generous spoonfuls of the Marsala mushroom cream sauce.  Garnish with a fresh sprig of thyme before serving.

Beer Braised Beef

Ingredients

1 (2-1/2 pound) boneless beef chuck roast
Kosher salt and ground pepper
1/2 cup all-purpose flour
4 tablespoons vegetable oil
2 medium yellow onions, halved and sliced thinly
2 tablespoons balsamic vinegar
2 (12-ounces) bottles lager beef, like Budweiser
3 beef bouillon cubes
3 sprigs fresh thyme
1 6-inch sprig rosemary

Directions

Preheat the oven to 300 degrees F.  Cut the beef in large 2 or 3-inch chunks.  Season the beef generously with salt and pepper.  Place the beef in a ziplock bag and add the flour.  Seal the bag and shake the beef until each piece is dredged and coated in flour. Add three tablespoons vegetable oil to a large heavy duty pot and heat over medium-high heat.  Brown the beef on all sides, and then transfer to a plate.  Add the remaining tablespoon of vegetable oil to the pot and add the onions.  Cook the onions for 20 minutes until they are soft and slightly caramelized.  Stir in the balsamic vinegar, beer, and bouillon cubes.  Bring the mixture to boil, scraping up the brown bits from the bottom.  Add the beef and the juices from the plate back to the pot and give everything a good stir.  Cover the pot with a lid and place it in the oven for 2-1/2 hours.

Buttermilk Mashed Potatoes

Ingredients

2 pounds Yukon gold potatoes, washed and quartered
1/2 cup (1 stick) butter, sliced
3/4 cup buttermilk
salt and pepper

Directions

Bring a large pot of salted water to boil.  Add the potatoes and cook for 20 minutes until fork tender.  Carefully strain the potatoes and place them in a large bowl.  Add the butter and allow it to melt.  Stir in the buttermilk.  Using a potato masher, carefully mash the potatoes until creamy.  Season with salt and pepper

Marsala Mushroom Cream Sauce

Ingredients

2 tablespoons butter
2 tablespoons vegetable oil
8 ounces sliced crimini mushrooms
8 ounces sliced white button mushroom
3/4 cup Marsala wine
1/2 cup Heavy Cream
3 sprigs fresh thyme
salt and pepper

Directions

In a large skillet, heat the butter and oil over medium-high heat.  Once the butter is melted, add the mushrooms.  Sauté the mushrooms for 3-4 minutes until the mushrooms are barely cooked through.  Add the Marsala wine and cook for 5 minutes allowing the wine to slightly reduce.  Stir in the heavy cream and thyme.  Reduce the heat to medium and cook the mushroom sauce for 10 minutes, stirring occasionally.