Posts Tagged ‘crimini’

The Red Cow Blended Burger

Recipe courtesy of Chef Trevis Langley, Red Cow, Minneapolis and St. Paul, Minnesota

Servings: 6 Burger


Burger Patties:
1 lb white button mushrooms, sliced 8 oz assorted shiitake, crimini
and oyster mushrooms
1 tbsp canola oil
1 c dry marsala wine
3 lbs ground angus beef, 80/20 meat-to-fat ratio

Roasted Garlic Aioli:
1 c mayonnaise
1 tbsp puréed roasted garlic 1⁄2 c sour cream
1 tsp white vinegar
1⁄2 tsp kosher salt
1⁄4 tsp white pepper

Fried Shallots with Truffle Oil:
14 c canola oil for frying
4 large shallots, thinly sliced 2 c our
Pinch of salt and pepper
1 tbsp tru e oil

To serve:
6 large hamburger buns of choice softened butter
6 slices fontina cheese


Burger Patties:
In a braising pan over medium heat, cook mushrooms until juices are released. Continue to simmer until all moisture is evaporated. Add marsala and cook down until all liquid is gone. Transfer mushrooms to a bowl and place in refrigerator to cool. Once cooled, add mushrooms to food processor and pulse until nely chopped. In a medium bowl add mushrooms and ground beef, mix until well combined. Divide into six 8-ounce balls.

Roasted Garlic Aioli:
In a bowl, add mayonnaise, garlic, sour cream, white vinegar, salt and white peppe; whisk until smooth.

Fried Shallots with Truffle Oil:
In a heavy-bottom saucepan tted with a deep-fry thermometer, heat oil to 350°F. Rinse shallots under cold water and place in a large bowl. Add our to bowl and toss until shallots are coated. Shake o excess and drop shallots into hot oil. While frying, stir constantly until golden and crispy. Remove shallots from oil and transfer to a clean bowl. Toss with salt, pepper and truffe oil.

Cook Burger Patties:
In a large skillet heated to 400°F, place burger portions on pan and press into 1⁄2-inch patties. Generously season with salt and pepper. Cook until crust has formed, about 5 minutes. Flip and continue to cook, about 5 minutes. Place 1 slice of cheese on each patty and cook until melted. Remove burgers from heat to rest. Spread softened butter onto each half of bun and toast in skillet until golden brown. Remove bun and spread a tablespoon of aioli on the bottom half of each bun, with burger patty and fried tru e shallots. Top with bun and serve.

Vegan Mushroom Burger

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.

To prepare the patty:

2-3 pounds’ Portabella mushrooms, cleaned & chopped
1-2 pounds’ shiitake mushrooms, cleaned & chopped
1-2 pounds Cremini mushrooms, cleaned & chopped
2 Cups Cooked Lentils & Rice (See Recipe on bottom) Or 2 cups cooked rice or lentils of choice
1 cup panko bread crumbs (you can use corn flour, almond flour, chickpea flour or finely chopped nuts instead to make it gluten free)
2 tablespoons granulated onion
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 teaspoon cinnamon
1 table spoon salt
2-3 tablespoons oil
¼ cup red wine

Lentils and Rice

2 tablespoons olive oil
1 large white onion, julienned
1 pound bag of lentils, rinsed and sorted
1 cup basmati rice
Sea salt or regular salt
5 – 6 cups of water


First in large pan oil & add all the mushroom a little at a time not crowding the pan, they will all are sautéed add in red wine to deglaze. Cook off till very little wine is left. Set aside to cool. Then using a food processor, puree into a paste, add lentils & rice and pulse till it comes together.

Place in larger bowl and mix in until they come together (do not over mix) add spices & panko. Then form into burgers and grill.

In a large pan, add olive oil and turn on medium heat. Add onion and a pinch of sea salt (regular salt is fine). Caramelize until onion is very dark brown and crispy. Pour 5 to 6 cups of water into your pan with the rest of the onion, the water should turn very brown in color.

Bring water to a boil. Reduce heat and simmer until the lentils are tender (about 40 minutes) and about 2 cups of water are remaining in the pan. Add uncooked basmati rice. Reduce heat and let simmer until water has almost completely absorbed. Turn off heat, cover pan, and let steep for about 10 minutes. Your lentils and rice are ready to serve.

Mushroom Beef and Swiss Burgers

If you are on the hunt for the ultimate burger look no further. This burger is full of flavor, is ultra moist, as well as drip down your chin juicy.


1 pound ground beef
1 pound cremini mushrooms, stemmed and cleaned
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 cup swiss cheese, shredded
1/2 cup yellow onion, thinly sliced
2 tablespoons olive oil
4 hamburger buns
extra swiss cheese
dijon mustard
** can also add tomatoes and pickles if you like


  1. Finely chop 1/2 pound of the mushrooms using a food processor.
  2. Add the mushrooms to the beef along with the salt and pepper. Using your hands mix well.
  3. Equally divide the meat into 4 balls.
  4. Make an indention in each ball, stuff with the shredded cheese and form into a patty. Set aside on a plate.
  5. Thinly slice the remaining mushrooms.
  6. Heat the olive oil in a large frying pan over medium heat, add the onions and cook until soft. About 3 minutes.
  7. Add the mushrooms, stir and cook over medium low heat until golden and lightly caramelized. About 5 – 8 minutes.
  8. Heat your indoor or outdoor grill, and lightly coat with a little olive oil to prevent the burgers from sticking.
  9. Place the burgers on the grill. Cook for 4 – 6 minutes each side for medium rare. If you use a meat thermometer the temperature should be between 145 – 150.
  10. If you want more cheese on your burger, add to the top after flipping the burgers.
  11. Prepare your buns with the condiments, top with a burger and the extra mushroom mixture.
  12. Serve.
  13. Eat.

Pork Tenderloin with Crimini Mushrooms and Port Sauce

Pork tenderloin is tender, lean and very quick to prepare. In this recipe it is roasted and served with a dreamy mushroom and port sauce.


1 lb pork tenderloin
1/2 tsp salt
1/4 tsp black pepper, ground
1 lb crimini mushrooms
2 tsp extra-virgin olive oil
2 garlic cloves, minced
1 tsp all-purpose flour, optional
1/4 cup vegetable stock
1/4 cup port wine
1 TBS Worcestershire sauce
1 tsp soy sauce
1 tsp thyme, fresh


Preheat oven to 425ºF.

Wash and pat dry pork tenderloin.Season all over with 1/4 tsp salt and 1/8 tsp black pepper.

Transfer pork to a roasting pan and cook until a meat thermometer inserted into the center of the roast reaches an internal temperature of 140º-145ºF, about 30-40 minutes.

During the last 20 minutes of cooking, prepare the port and mushroom sauce. Using a paper towel, wipe clean and slice crimini mushrooms. In a heavy skillet over moderately high heat add 2 tsp extra-virgin olive oil, sautée the mushrooms until the just start to soften. Add garlic, 1/4 tsp salt, 1/8 tsp black pepper, ground. Cook for 1-2 minutes then stir in all-purpose flour, vegetable stock, port wine, Worcestershire sauce, soy sauce.

Cook until sauce starts to thicken, about 5 minutes, then remove from heat and add fresh thyme.

When pork tenderloin is done cooking, place on serving platter and tent with foil for 5 minutes.

Remove foil and drizzle mushroom sauce over the roast and serve.

Savory Loaded Sweet Potato

This dinner is full of healthy carbs from the sweet potato, protein and omega-3s from the egg, iron from the spinach, and vitamin D, potassium and the anti-oxidant selenium thanks to in the nutrient-rich mushroom. A healthy dinner and a happy belly.


4 sweet potatoes
½ cup thinly sliced white Onion
3 slices thick cut bacon, diced
8 ounces sliced crimini mushrooms
2-3 cups baby spinach
4 eggs
Salt and Pepper to taste


Preheat your oven to 400 degrees.

Pierce each sweet potato several times with a fork. Place the potatoes on a foil-lined baking sheet. Bake until tender (roughly 45 minutes). Remove from the oven.

While the potatoes are baking, you can prep and slice the remaining vegetables.

During the final 20 minutes of the potatoes’ baking time, place the diced bacon into a 12-inch frying or saute pan and heat it over medium-high heat. Once the bacon begins to render its fat, add the sliced onion and stir to make sure it is coated with the rendered bacon. Cook until the onions are softened and beginning to turn golden.

Lower the heat to medium and add the sliced mushrooms, tossing with the bacon and onion slices. Let the mushrooms cook 5-7 minutes, until they have softened and their water has released and evaporated.

Add the raw baby spinach and then cover with a lid to speed up the cooking time. Once the spinach has begun to wilt, remove the lid and toss all of the vegetables and aromatics together. Season with salt and pepper to taste. Turn off the heat.

After the potatoes have cooked and you have removed them from the oven, plate each one and cut a slit into it.
Using a slotted spoon, top each potato with the mushroom mixture.

Heat an egg pan or non-stick skillet over medium heat. Prepare it with a dab of butter or a spray of non-stick spray.
Crack an egg into the pan, season it with salt and pepper, and let it cook 3-5 minutes (until the whites have set). Gently flip the egg with a spatula and let the other side cook 5-10 seconds.

Remove the egg from the pan and place it on top of the loaded baked potato. (repeat for each potato)

Serve immediately.

Savory Mushroom and Meat Hand Pies

Jennifer from Savory Simple redefines pie with a savory mushroom and meat version that is perfect for any time of the day.

Yields: approximately 20 3-inch hand pies


1/2 pound (8 ounces) ground beef
3/4 cup beef or chicken stock, preferably homemade (use low sodium if store-bought)
extra virgin olive oil as needed
3/4 cup shallots, diced finely
1 clove garlic, minced
1 1/2 cups chopped portabella or button mushrooms
1/2 tablespoon ground coriander
1/2 tablespoon ground cumin
1/4 tablespoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt, plus more as needed
2 packages store-bought pie dough (4 rolls total)
1/4 cup toasted pine nuts
1 egg, beaten with a splash of water


In a large pan or dutch oven, sauté the beef over medium-low heat. When most of the fat has been released, drain the fat from the pan (a little bit leftover is fine) and allow the meat to begin browning. Once there’s a nice brown layer on the bottom of the pan, add 1/2 cup of stock to deglaze, and scrape up all of the browned bits on the bottom of the pan to incorporate into the meat. Place the ground beef in a large bowl and set aside.

Add the shallots and garlic to the pan with a pinch of salt and cook until translucent (a splash of olive oil can be added to the pan if needed). Use a spatula to scoop the shallots and onion on top of the ground beef in the separate bowl.

Add the mushrooms to the pan and cook on low heat until they release all of their water, and begin to brown. Once there is little remaining liquid from the mushrooms, add the ground beef mixture back to the pan along with the coriander, cumin, thyme, cinnamon, salt and remaining stock. Cook the mixture together for several minutes, stirring frequently. Once the stock has reduced and the mixture is thick, remove from the heat.

Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. Roll out the pie dough so that it’s very thin. Use a 3 1/2 inch cookie cutter to create rounds (a different size may be used but filling quantities will need to be adjusted accordingly). Place half of the rounds on the prepared baking sheets.

Scoop approximately 1 tablespoon of the meat filling into the center of each round and top with approximately 1 teaspoon of pine nuts. Place a second round on top of the filling and gently press down to cover the filling and remove any air pockets (it should look like a large ravioli). Use a fork to decoratively seal the edges by firmly pressing down around the perimeter. Poke the fork prongs once into the top of the hand pie to create a vent. Brush egg wash on top of the dough and sprinkle with a small amount of sea salt. Repeat this process with the remaining hand pies.

Bake for 12-15 minutes or until the dough it cooked and the top of the hand pies are golden and shiny from the egg wash. Allow to cool for 5 minutes before serving. May be served warm or at room temperature.

Mushroom Egg Salad

This is egg salad like you’ve probably never had it before. This classic American comfort food gets a face lift with the addition of crispy sautéed mushrooms and shallots.

Yield: 2 Sandwiches

Prep Time 10 minutes

Cook Time 10 minutes


2 tablespoons olive oil
4 ounces baby portabellas or crimini mushrooms, chopped
1/2 shallot – minced
kosher salt/pepper
6 hardboiled eggs – peeled and sliced
1/4 cup mayonnaise
2 Ciabatta rolls – toasted


Into a small sauté pan heat oil over medium heat. Add mushrooms and shallots and cook until softened and browned. Season with salt and pepper. Set aside to cool.

Into a medium bowl add: eggs, mayonnaise. Season with salt and pepper. Using a fork press down with tines until eggs are crushed to desired size.

Add mushroom mixture. Stir to combine. Check for seasoning, adjust if necessary. If you like additional mayonnaise, add to taste.

Divide egg salad between Ciabatta rolls.

Steakhouse Breakfast

Fried egg, spreadable blue cheese, sautéed assorted mushrooms and steak strips on Asiago Cheese Focaccia.

Yield: 12 servings


Blue Cheese Spread:

8 ounces (1 ½ cups) blue cheese crumbles
6 ounces cream cheese, softened
¼ cup sour cream
½ teaspoon kosher salt
Freshly ground black pepper to taste

1 ounce butter
1 tablespoon minced shallots
12 ounces sliced assorted mushrooms (buttons, criminis, and portabellas)
Salt and pepper to taste

Butter for sautéing
2 pounds beef top sirloin steak, cut in thin strips
12 large eggs
2 half sheets Asiago cheese focaccia, each cut into 12 squares


Blue Cheese Spread:

Beat all ingredients together until smooth. Chill.

Sautéed Mushrooms:

Melt 1 ounce butter in large sauté pan. Add shallots and mushrooms, season with salt and pepper. Cook until mushrooms have softened. Keep warm.

Steak Strips:

For each serving: Heat butter in sauté pan over medium high heat. Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.

For each sandwich, cook one large egg over medium heat in spray-coated non-stick pan until white is set and yolk begins to thicken, but is not hard. Flip over and cook briefly on other side for additional firmness.

Sandwich Assembly:

Split focaccia and grill the cut sides until warm. Cover bottom slice with 3 tablespoons blue cheese spread. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg. Cover with focaccia top. Serve immediately.

Tuscan Garden Breakfast Flatbread

Naan bread dressed with sun-dried tomato pesto and topped with scrambled eggs, oven roasted artichokes, tomatoes, spinach and crimini mushrooms, applewood bacon, and Parmesan cheese, dollop of rosemary sour cream.

Yield: 6 servings


Sun-Dried Tomato Pesto:

6 ounces sun-dried tomatoes (about 1 cup)
3 cloves garlic, minced
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tablespoons toasted almond slivers
½ cup olive oil
½ teaspoon Kosher salt

Rosemary Sour Cream:

1 cup sour cream
2 teaspoons minced fresh rosemary
½ teaspoon Kosher salt
Freshly ground black pepper

Roasted Artichokes:

1 (14-ounce) can artichoke heart quarters, well drained and chopped
Olive oil as needed
½ teaspoon dried Greek seasoning blend

2 tablespoon olive oil
8 ounces crimini mushrooms, sliced

1 cup finely diced tomatoes
6 slices applewood bacon, cooked crisp and chopped
6 Naan bread or oven-baked flatbread

3 ounces fresh baby spinach leaves
¾ cup grated Parmesan cheese
6 large eggs, beaten, or 10.5 ounces frozen, thawed or refrigerated liquid whole eggs


Sun-Dried Tomato Pesto:

Place all ingredients in food processor and whirl until smooth mixture forms. Cover and refrigerate until ready to use.

Rosemary Sour Cream:

In a bowl, stir all ingredients thoroughly. Cover and refrigerate until ready to use.

Roasted Artichokes:

Chop artichokes, toss with olive oil and Greek seasoning. Place on baking sheet and bake at 400° F for 20 minutes, or until edges brown. Set aside.

Heat 2 tablespoons olive oil in large, non-stick sauté pan over medium high heat. Add sliced mushrooms and cook until softened, about 4 minutes. Remove from heat and stir in roasted artichoke pieces, diced tomatoes, and chopped bacon. Mix well. Cover and refrigerate.

Nann Assembly:

Place flatbread on baking sheet. Spread with 2 tablespoons sun-dried tomato pesto, cover lightly with baby spinach leaves, sprinkle with ⅓ cup vegetable/bacon mixture and 1 tablespoon Parmesan cheese. Bake in bottom half of oven at 450° F for 8 minutes.

Just before Naan comes out of the oven, heat a small spray-coated non-stick pan over medium heat. Pour in ¼ cup beaten egg and scramble until firm throughout and no visible liquid egg remains. Remove the flatbread from the oven and garnish with scrambled eggs and 1 tablespoon Rosemary Sour Cream. Serve immediately.

Green Curry Egg Sandwich

Scrambled eggs with sweet peppers, assorted mushrooms and onions sautéed in a green curry sauce stuffed in Naan bread with spicy radish sprouts

Yield: 12 sandwiches


Green Curry Sauce:

2 (13.5-ounce) cans unsweetened coconut milk
¼ cup green curry paste
3 tablespoons fish sauce
½ cup minced fresh basil

Canola oil as needed
8 ounces sliced assorted mushrooms (white button, crimini and shiitake)
2 to 3 large red bell peppers, julienne
2 to 3 large green bell peppers, julienne
1 medium sweet onion, julienne

24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs

12 Naan bread or oven-baked flatbread
Spicy radish sprouts, for garnish


Green Curry Sauce:

Heat coconut milk, curry paste and fish sauce in a medium saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes. Stir in fresh basil. Keep warm.

Sandwich Filling:

Heat 1 teaspoon oil in small sauté pan over medium high heat. Add 1 ounce sliced mushrooms and cook until softened, then add 1 ounce red bell pepper, 1 ounce green bell pepper and 1 ounce sweet onion, and sauté for about 1 minute. Add 3 tablespoons warm green curry sauce and cook for about 1 minute until vegetables are crisp tender. Set aside and keep warm.

For Each Sandwich: Whisk 2 eggs (about ⅓ cup) pour into a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining.

Sandwich Assembly:

Warm Naan in a hot oven or on a dry sauté pan. Spoon eggs and vegetable mixture down the center of the Naan; add 2 tablespoons of curry sauce. Garnish with sprouts. Serve immediately.

Chipotle Mushroom Tacos

Chez Us adds a bit of summer spice to the winter blues with this recipe for Chipotle Mushroom Tacos, just in time  for Taco Tuesday. 

Serves 4


1 medium yellow onion, thinly sliced
3 tablespoons olive oil
3 cloves garlic, finely minced
10 medium crimini mushrooms
1 large portobella mushroom
2 large canned chipotle peppers in adobo sauce, finely minced
1 tablespoon adobo sauce from the peppers
1 teaspoon salt
corn tortillas
feta cheese


Pour the olive oil into a large frying pan and heat over medium heat.

Add the onion, stir and lower the heat.  Continue cooking the onion until soft, about 10 minutes.

Meanwhile, cut half of the crimini and portobella mushrooms into slices.

Using a food processor, chop the remaining crimini mushrooms and set aside.

Add the garlic, chipotle peppers and adobo sauce to the onion mixture.  Stir and cook for 2 minutes.

Add the mushroom slices, stir and continue cooking over low heat for 10 minutes.

Add the chopped mushrooms, stir and cook for another 4 minutes.  Season to taste with salt.

To serve, place some of the mushroom mixture onto a tortilla, and top with some cilantro and feta.  You can also add some salsa for a little more flavor and texture.

Quinoa Risotto with Pan Roasted Mushrooms

What’s Gaby Cooking brought inspiration from her South American adventure directly into her home kitchen with Quinoa Risotto with Pan Roasted Mushrooms. Simple enough for dinner tonight!


8 ounces crimini mushrooms, cleaned and sliced
8 ounces baby portobello mushrooms, cleaned and sliced
6 ounces button mushrooms, cleaned and sliced
2 tablespoons butter
2 tablespoons olive oil
2 shallots, diced (or 1 medium onion)
4 cloves garlic, minced
1 cup quinoa
1/2 cup dry white Wine
2 1/2 cups chicken Stock
1/2 cup Parmesan Cheese
Kosher salt and freshly cracked black pepper


In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft. Season with salt and pepper set aside.

In a large skillet heat the olive oil over medium high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute more. Add the quinoa to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.

Next add the white wine and stir the quinoa until the wine is absorbed.  Then add the chicken stock and let the quinoa cook until all the liquid has been absorbed.

Once the quinoa is cooked, add the Parmesan cheese and stir. Add the previously sautéed mushrooms and stir them into the risotto. Remove from heat and season with salt and pepper as well as the fresh thyme leaves as a garnish and serve.