Posts Tagged ‘Crimini Mushrooms’

Cedar’s Cafe Blended Burger

In coming up with this burger, we imagined a classic burger with our own Middle Eastern twist & had fun doing it! Taking classic ketchup, mustard & mayo, reducing the processed sugar & fat making it a healthier option with twice the flavor. Feel free to change up the mushrooms to what you love the most, more is better in this case. You will not even taste them! Mushrooms add backbone to the patty itself & meatier.

Yield: 4 (about 8 ounce) burgers

Ingredients

Tahini Remoulade:
1 bunch chopped dill
1 c tahini paste
1⁄2 c grated cucumber
1⁄2 c low-fat plain Greek yogurt
1⁄2 c minced pickles
1⁄4 c chopped capers
1⁄4 c diced pepperoncini
1⁄2 lemon, juiced
4 to 5 minced garlic cloves

Pomegranate Ketchup:
14 oz canned whole tomatoes in juice
1⁄4 onion, chopped
2 garlic cloves, chopped
1 tbsp olive oil
1⁄4 c tomato paste
1⁄2 tsp paprika
1⁄4 tsp allspice
1⁄4 tsp cinnamon
1⁄4 tsp salt
1⁄4 c vinegar
2 tbsp plus 2 tsp light brown sugar
2 tbsp plus 2 tsp
pomegranate molasses

Banana Pepper Curried Mustard:
6 oz jarred yellow banana peppers, drained and chopped 1⁄4 yellow onion, chopped
1⁄4 bell pepper, chopped
1 tbsp grated ginger
2 tbsp apple cider vinegar
1⁄2 tsp agave nectar
1⁄2 c whole grain Dijon mustard 2 tbsp curry powder
Salt

Balsamic Onions:
1 medium yellow onion, very thinly sliced
1 c balsamic vinegar

Burger Patties:
2 to 3 tbsp butter
3 lb mixed portobella, shiitake, and crimini mushrooms, cleaned and chopped
1⁄4 c red wine
1 lb ground beef chuck
1 lb ground beef short rib
1⁄4 lb ground lamb fat
2 tbsp garlic powder
2 tbsp granulated onion
2 tbsp smoked paprika
1 tsp cinnamon
1 tbsp salt
8 oz red wine

To serve:
8 oz spinach
8 slices pepper bacon 8 oz goat cheese
1 sliced avocado
4 ciabatta buns
2 tbsp fig jam

Directions

Tahini Remoulade:
In a large bowl, mix together all ingredients. Adjust the seasonings to taste. Let chill for 12 hours.

Pomegranate Ketchup:
In blender, purée whole tomatoes. In a medium pot, heat
oil over low heat, sauté onion and garlic until golden, about 25 minutes. Add puréed tomatoes, tomato paste, paprika, allspice, cinnamon, and salt. Cook for 1-2 minutes, add vinegar and sugar. Cook uncovered on low heat until sauce thickens. Cool, season with salt and pepper, and add pomegranate molasses. Set aside.

Banana Pepper Curried Mustard:
Place all ingredients in a food processor or blender and purée until smooth. Add water, 1 tablespoon at a time, if sauce is too thick. Adjust seasonings to taste. Set aside.

Balsamic Onions:
In a large sauté pan, cook sliced yellow onion and balsamic vinegar on low heat for 30-45 minutes until onions are caramelized and vinegar is syrupy.

Burger Patties:
In large pan over medium heat, melt butter. Add chopped mushrooms, a little bit at a time to avoid crowding the pan. Continue to sauté, about 15 minutes, add red wine and deglaze. Cook until wine has evaporated, about 5 minutes. Set aside to cool. Using a food processor, purée cooled mushrooms until smooth.

In a large bowl, mix the ground chuck, ground short rib, and lamb fat until they come together (do not over mix). Add spices and cooled mushroom paste. Form into four 8-ounce patties.

To cook burger patties, heat a lightly greased, large cast-iron skillet over high heat until smoking point. Cook burgers on one side, about 4 minutes, or until well seared. Reduce heat to medium, flip and continue to cook for 4 minutes, or until thermometer registers 155°F. Add wine, and reduce until burgers have absorbed all of the liquid.

Toast the ciabatta buns and lightly glaze the bottom of each with 1⁄2 teaspoon of g jam. Top with pomegranate ketchup, banana pepper curried mustard, spinach, balsamic onions and bacon. Place cooked patty on top and add tahini rémoulade, goat cheese and avocado. Top with
bun serve.

Pork Mushroom Fried Rice

For this Pork Mushroom Fried Rice recipe use half ground mushrooms and pork, along with flavorful Chinese inspired flavors.

Ingredients:

1 1/2 lb of cremini mushrooms
1/2 pound ground pork
2 eggs, beat
1/2 yellow onion, thinly sliced
3 cloves garlic, finely minced
1 large carrot, peeled and diced
1/2 cup frozen peas
1/2 teaspoon Chinese Five Spice
8 green onions, thinly sliced on a diagonal
1/2″ knob of fresh ginger, peeled and finely minced
2 tablespoons canola oil
4 cups of cold white rice
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon of mirin kosher salt
black pepper

Directions

Place 1 pound of the mushrooms into a food processor and chop to resemble ground meat.

Thinly slice the remaining 1/2 pound and set aside. In a large wok or frying pan add the ground pork, and cook of medium meat, stirring often. Cook for 5 minutes. Add the ground mushrooms into the pork, stir and cook for 1 minute. Season to taste with salt and pepper. Stir and cook for another minute. Place the mushroom/pork mixture into a bowl and set aside.

In the same pan, there should be enough fat from the pork, add the beat up eggs and scramble over medium heat until light and fluffy. Remove and place the eggs into a small bowl. Add the thinly sliced yellow onion to the hot pan. If there is not enough fat left from the pork, add a little canola oil, about 1 tablespoon. Stir and cook over medium heat for 3 minutes. Add the garlic to the onion mixture, stir and cook for another minute. Add the carrots, stir and cook for 3 minutes. Add the thinly sliced mushrooms, stir and cook until they are golden; about 3 – 5 minutes. Sprinkle the Chinese Five Spice over the mushroom mixture and stir. Stir in the frozen peas and cook for 1 minute. Remove the vegetable mixture from the pan and place into a bowl.

Raise the heat of the stove to medium high, and add the 2 tablespoons of canola oil to the hot pan. Add the green onions and ginger. Stir, and cook for 1 minute. Add the cold rice, stirring, until the rice is lightly crisp, about 3 – minutes. It is okay if it sticks a little, I like to scrap up this part and mix with the rice. Drizzle the sesame oil, soy sauce and mirin over the rice, stir and cook for another minute. Stir in the pork and vegetables, and cook for 1 minute. Lightly folding the ingredients together. Stir in the egg, and season to taste with salt and pepper.

Serve. Eat.

Backyard Beef and Roasted Mushroom Blend Burger

Yield 4 servings

Ingredients:

1 pound lean ground beef
8 ounces button or cremini mushrooms, sliced
2 tablespoons olive oil*
Sea salt and pepper to taste

Directions:

Pre-heat oven to 400 degrees.

Toss mushrooms with one tablespoon of olive oil, salt and pepper (to taste). Arrange, in a single layer, in a baking dish. Bake for 10-15 minutes or until tender. Drain and finely chop.

In a medium sized bowl, combine beef with chopped mushrooms, salt and pepper. Mix to combine.

Divide the beef-mushroom blend into four equal portions and form into patties.

Heat grill, grill-pan or skillet to medium high. Cook burgers for 4 minutes per side (for medium) or to desired doneness. Pair with your favorite bun and toppings.

*remaining one tablespoon of olive oil can be used if cooking burgers in a skillet or grill pan.

Blended Mushroom Meatloaf with Mushroom Sauce

Paula from Bell’alimento kicks off National Nutrition Month with a meatloaf recipe that guarantees a dose of mushrooms in every bite. Discover her secret below.

Ingredients:

4 tablespoons unsalted butter
16 ounces cremini mushrooms – divided
kosher salt/pepper
1 tablespoon fresh thyme
4 tablespoons all-purpose flour
2 3/4 cups broth – divided
1/2 cup half/half
1 1/2 pounds meatloaf blend (beef, pork, veal)
1/2 onion – minced
2 tablespoons Worcestershire sauce
1/2 cup panko bread crumbs
1 egg – beaten

Directions:

Into a large oven proof skillet melt butter over medium heat. Add 12 ounces sliced mushrooms. Season with salt, pepper and thyme. Cook until mushrooms are softened.

Sprinkle flour on top of mushrooms. Stir until well coated. Add 2 1/2 cups of broth. Continue cooking until mixture begins to thicken. Add cream and remove from heat.

Preheat oven to 325 degrees.

Pulse remaining 4 ounces of mushrooms in a food processor.

Into a large bowl add: meat, onion, Worcestershire, 1/4 cup broth, panko, egg and mushrooms. Mix until just combined.

Form into two equal loafs and place into skillet (in sauce). Transfer to oven and bake for approximately 1 hour or until meat is cooked through.

Skim fat off sauce prior to serving.

Pan-Roasted Mushroom Salad

Put away the casserole dish. Gaby from What’s Gaby Cooking is feeling spring fever with her latest recipe for Pan-Roasted Mushroom Salad.

Ingredients:

16 ounces crimini mushrooms, cleaned and stem removed
4 tablespoons high quality olive oil
4 cloves garlic, minced
2 handfuls fresh arugula
2 lemon slices
Kosher salt and freshly cracked black pepper

Directions:

Heat a large skillet over medium-high heat. Add the oil and wait for 30 seconds.

Add the mushrooms and cook, stirring very infrequently for 10-12 minutes until the edges start to turn golden brown.

At the last minute, add the garlic and season with salt and pepper. Sauté for 60 seconds until the garlic is fragrant.

Remove the skillet from the heat and let the mushrooms cool for about 5 minutes before adding in the arugula. Once the arugula has been added, toss everything so the greens are coated in the garlic olive oil mixture and serve immediately. Add the juice of a few lemon slices for an extra zip.

Slow Cooker Chili

Slow cookers make preparing dinners like this chili a breeze, and reduces the amount of added fat or oil.

Serves 6
Prep Time: 20 mins.
Cook Time: 5 hours

Ingredients

8 oz fresh crimini Mushrooms
1 onion, chopped
2 cloves garlic, minced
1/2 lb lean ground beef, crumbled
1 green pepper, finely chopped
1 red pepper, finely chopped
1 can kidney beans, drained and rinsed
1 can diced tomatoes
1 can tomato paste
2 tbsp chili powder
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 tsp ground cumin
1 tsp salt

Directions

Place the mushrooms, onion and garlic in a food processor fitted with a metal blade. Pulse until finely chopped. Combine the mushroom mixture, ground beef, green pepper, red pepper and beans in a slow cooker.

Stir the diced tomatoes with the tomato paste, chili powder, seasoning blend, cumin and salt until well combined. Pour the tomato mixture into the slow cooker. Cook on high for 5 hours or on low for 10 hours.

Tip: Garnish with cheddar cheese, sour cream, green onion and serve with tortilla chips or in a bread bowl for a fun and tasty dinner.

Spaghetti Bolognese

Simple ingredients simmer together to create a robust and satisfying sauce that is even better the next day.

Serves 6
Prep Time: 15 mins.
Cook Time: 1 hour

Ingredients

12 oz fresh crimini Mushrooms
1 onion
4 cloves garlic
1 tbsp olive oil
12 oz lean ground beef
2 tbsp Worcestershire sauce
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 1/2 tsp salt
1/2 cup red wine
1 can tomato paste
1 bottle strained tomato purée
1 lb spaghetti, cooked and drained
1/2 cup torn fresh basil leaves
Parmesan cheese

Directions

Place the mushrooms, onion and garlic in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a Dutch oven or large saucepan set over medium heat. Crumble in the ground beef. Cook for 5 minutes or until browned. Add the mushroom mixture, Worcestershire sauce, seasoning blend and salt. Cook for 5 minutes or until tender.

Stir in the wine; simmer for 1 minute. Add the tomato paste. Cook, stirring constantly, for 5 minutes or until dark red. Stir in the strained tomato purée. Simmer for 45 minutes or until thickened. Toss the spaghetti with the sauce and basil.

Serve with Parmesan cheese.

Tip: Freeze any leftover sauce in a tight container for up to 1 month.

Beefy Burritos

Add a flavourful twist to burrito night by blending half the beef with finely chopped mushrooms.

Serves 4
Prep Time: 20 mins.
Cook Time: 20 mins.

Ingredients

8 oz fresh crimini Mushrooms
1/2 lb lean ground beef
1 tbsp canola oil
2 tbsp Tex-Mex seasoning blend
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 cup reduced sodium refried beans
4 large flour tortillas
1 cup cooked Spanish rice
2 cup shredded lettuce
1/2 cup salsa
1/2 cup guacamole (optional
1/2 cup fat free sour cream (optional)
3/4 cup shredded part skim Cheddar cheese

Directions

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.

Heat the oil in a large, nonstick skillet over medium-high heat. Add the mushrooms, Tex-Mex seasoning and mushroom seasoning. Cook for 10 minutes until mushroom mixture is browned.

Spread the refried beans over each tortilla. Spoon in rice, and top with the mushroom mixture, lettuce, salsa and optional guacamole and sour cream. Sprinkle with cheese, and roll up burritos.

Coat a hot nonstick skillet with cooking spray. Place the burritos, seam side down, and toast on both sides for 3 to 4 minutes until heated through.

Tip: Many brands carry Spanish-style rice that can be prepared in the microwave for a quick dinner.

Triple Mushroom Truffle Goat Cheese Pizza

Ingredients

1 ½ cup crimini mushrooms, sliced
1 ½ cup medium white mushrooms, sliced
1 ½ cup Portobella mushrooms, sliced
1/8 cup olive oil
Kosher salt and fresh ground pepper to taste
¼ cup ricotta cheese
¾ Tbsp. crème fraiche
½ tsp. fresh parsley
½ tsp. fresh basil
½ tsp. fresh oregano
1 tsp. honey
20 oz. fresh pizza dough, stretched to 18” round and placed on pizza disk and allowed to rise
4 cups arugula, slightly wilted
¾ cup truffle goat cheese
¾ cup shredded mozzarella
2 Tbsp. truffle oil

Directions

Preheat oven to 450 degrees.
Sauté the mushrooms in olive oil for 1 minute. Add a pinch of kosher salt and fresh ground pepper. Set mushroom mixture aside. Mix the ricotta, creme fraiche, parsley, basil, oregano and honey, and set aside.

To assemble the pizza, spread cheese mixture on top of the pizza dough, leaving a 1-inch border free of cheese. Sprinkle the mushroom mixture over the cheese mixture. Spread the wilted arugula over the mushrooms. Sprinkle the truffle goat cheese on top of the arugula and then finish with the shredded fresh mozzarella. Bake in a pizza oven (or a 450 degree convection oven) for 6-8 minutes. The crust should be brown and the top bubbly. Drizzle cooked pizza with truffle oil.

Chickpea and Mushroom Gumbo

Yeild: 11 cups

Ingredients

4 oz. vegetable oil
4 oz. flour, browned in oven
1 Tbsp. olive oil
1 large yellow onion, chopped
1 medium green pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 oz. shiitake mushrooms, stemmed and sliced
4 oz. crimini mushrooms, sliced
4 oz. porcini mushrooms, sliced
1 lb. okra, 1/2-inch slices, caps and tips discarded
1 oz. tomato paste
28 oz. crushed tomatoes
16 oz. vegetable broth
2 tsp. Spice House King Creole seasoning
1 Tbsp. Spice House Gumbo File
2 bay leaves
1 oz. fresh thyme
16 oz. chickpeas, rinsed
Salt and pepper to taste

Directions

In a saucepan combine flour and vegetable oil over medium heat and cook until deep brown, set aside.

In heavy bottom pot, heat olive oil until shimmering; add onions, green pepper, celery and garlic. Sauté until onion is translucent, approximately 4 minutes. Add mushrooms and sauté until they release their liquor, approximately 3 minutes. Add okra and sauté until all the slime is gone. Add tomato paste and sauté until paste is deep burgundy in color.

Pour tomatoes, broth, seasoning, file, bay leaves and thyme into pot and stir to combine. Bring to a boil and then reduce to a simmer. Simmer for 40 minutes. Add chickpeas and simmer 10 minutes more. Remove bay leaves and thyme branches and discard. Pour off 6 oz. of the liquid and combine with the brown roux, over medium heat. Whisk over heat until smooth. Slowly pour tempered roux into pan and stir to combine. Cook over medium heat, to thicken. Adjust seasoning with salt and pepper.

Serve over steamed white rice.

Makes 11 cups.

Mushroom Skillet Lasagna

This hearty and comforting mushroom skillet lasagna embraces the technique behind mushroom swapability or replacing meat with mushrooms.

Total Time: 45 minutes

Yield: 1 lasagna

Ingredients

12 ounces assorted fresh mushrooms such as button, crimini and portobello
1 tablespoon olive oil, divided
1/2 teaspoon salt, divided
2 teaspoons Braggs Liquid Aminos (optional)
1 medium yellow onion, diced finely (approximately 2 cups)
3-4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
14.5 ounces canned diced tomatoes
8 ounces canned crushed tomatoes
1/4 cup tomato paste
1 cup water
8 lasagna noodles, broken into squares
3/4 cup pecorino romano cheese, grated
1 cup whole or part-skim ricotta cheese
3-4 tablespoons fresh basil, sliced thinly

Instructions

  1. By hand or in a food processor, chop the mushrooms very finely.
  2. In a 12-inch skillet, heat 1/2 tablespoon olive oil over medium-low heat. Add the chopped mushrooms and 1/4 teaspoon of salt. Stirring periodically, allow the mushrooms to cook until all of their natural liquid has released and evaporated, 5-10 minutes. Stir in the Braggs Liquid Aminos and remove the mushrooms from the pan. Set aside.
  3. Wipe down the skillet and add 1/2 tablespoon olive oil, the chopped onion and 1/4 teaspoon of salt. Over medium-low heat, allow the onions to cook until translucent for 3-5 minutes. Turn the heat up to medium and allow the onions to caramelize for several minutes. If the bottom of the skillet starts browning, add a few tablespoons of water to deglaze, incorporating the brown bits into the onion.
  4. Add the garlic and crushed red pepper flakes. Stir and cook for a minute and then add the mushrooms back to the pan.
  5. Stir together the tomatoes, tomato paste and water.
  6. Distribute the lasagna noodles evenly across the skillet and then cover with the tomato mixture. Cover the skillet and allow the mixture to simmer for 20 minutes, stirring occasionally, until the noodles are cooked.
  7. Remove the skillet from the heat and distribute the pecorino romano cheese evenly across the top. Spoon the ricotta cheese evenly over the top and sprinkle with basil. Allow to cool for 5 minutes before serving.

Notes:

Braggs Liquid Aminos will give the mushrooms a meatier flavor but can be omitted from the recipe.

Mushroom, Potato and Chorizo Tacos

Gaby from What’s Gaby Cooking shares a blended chorizo and mushroom taco recipe that will add the necessary spice to your summer nights!

Ingredients

2 medium red-skin potatoes cut into 1/2-inch cubes (about 1 1/2 cups)
6 ounces Mexican chorizo sausage, casing removed
1 small yellow onion, finely chopped
10 ounces baby bella or cremini mushrooms, thinly sliced
12 soft corn tortillas

Toppings:
Lime
Cilantro
Cotija Cheese
Salsa

Directions

  1. In a medium pot, add potatoes and cover with water about 1 inch above the potatoes. Place the pot on a burner on high and boil until tender, about 10 minutes. Drain, and set aside.
  2. In a large cast iron skillet over medium heat, combine the chorizo and onion. Sauté, stirring very frequently, until sausage is cooked through and onion is soft, about 10 minutes.
  3. Add the sliced mushrooms and cook for about 5-7 minutes more until the mushrooms have cooked down.
  4. Add the potatoes and stir to combine. Let the entire mixture cook for about 5 minutes more until the potatoes are just golden brown.
  5. Reduce the heat to low and set aside.
  6. Wrap tortillas in a warm, damp kitchen towel, put them on a microwave-safe plate dish, and warm them in the microwave for 4 minutes.
  7. Top each tortilla with the mushroom, potato chorizo mixture and any desired toppings and serve immediately.