Posts Tagged ‘crimini’

Mushroom Bolognese

Adrianna of Cozy Kitchen warms up your kitchen this winter with a blended Mushroom Bolognese that replaces a portion of ground beef with cremini mushrooms.

Ingredients:

2 tablespoons olive oil
2 medium carrots, trimmed, peeled and diced
1 shallot, minced
3 garlic cloves, minced
3 teaspoons dried Italian seasoning
1 1/2 teaspoons red pepper flakes
5 tablespoons tomato paste
1/4 pound ground beef or pork
6-8 cremini mushrooms, diced
24-ounce can diced or cherry San Marzano tomatoes
2 tablespoons balsamic vinegar
3 tablespoons grated Parmesan-Reggiano, plus more for garnish
1 tablespoon unsalted butter
Italian parsley, for garnish

Directions:

1. To a large pot, heat the olive oil over medium heat. When the oil is hot, add the diced carrots and minced shallots. Cook until the carrots and softened and the shallots turn translucent, about 5 minutes. Add the garlic, Italian seasoning, red pepper flakes, tomato paste and beef; using a wooden spoon, break up the beef into crumbles. Sprinkle the beef with a few pinches of salt and cook, stirring frequently, for about 5-7 minutes, until the meat has browned.

2. Next, add the diced mushrooms and stir. Pour in the can of tomatoes. Add 1/2 cup (you can eyeball this measurement) of water to the tomato can, swishing it around so you get all of the remnants of tomato juice; pour the tomato water into the pot and stir. Bring the tomato sauce to a slight simmer and then turn the heat to low. Cover the pot and cook for 20 minutes, stirring frequently. At the 20 minute mark, stir in the balsamic vinegar, Parmesan-Reggiano and splash or two of water, if it’s cooked down a bit too much. Cover the pot once more and cook for an additional 20 minutes, until the sauce is fragrant and has thickened slightly. If at any time the sauce becomes too thick, you can simply add a bit more tomato paste and 1/4 cup of water or veggie stock. Right before tossing with the pasta, add the butter and mix until melted.

3. Meanwhile, boil some salted water and cook the pasta per the box’s instructions. Toss the pasta with a few tablespoon of sauce and serve with a few spoonfuls of bolognese on top. Garnish with more Parmesan-Reggiano and sprinkle of Italian parsley.

Serves 4

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.

Taco Salad

The trick to a delicious dinner salad is having a mixture of flavours and textures that will make each bite just a little different than the last.

Prep Time: 10 mins.
Cook Time: 20 mins.

Ingredients

8 oz fresh crimini Mushrooms
1 onion
1 tbsp canola oil
1/2 lb lean ground beef
1 red pepper, chopped
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
2 tbsp tomato paste
1 can diced tomatoes
6 cups shredded lettuce
1/2 cup shredded Cheddar cheese
1 avocado, chopped
1/4 cup sour cream (optional)
1/4 cup chopped fresh cilantro

Directions

Place the mushrooms and onion in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large nonstick skillet set over medium-high heat. Crumble in the ground beef. Cook for 5 minutes or until browned.

Add the mushroom mixture, red pepper, Tex-Mex seasoning blend and the mushroom seasoning blend. Cook for 5 minutes or until tender. Stir in the tomato paste; add the tomatoes. Simmer for 10 minutes or until thickened. Divide the lettuce evenly between four dinner plates. Top with the meat mixture, cheese, avocado, sour cream (if using) and cilantro.

Tip: For traditional tacos reduce the lettuce to 2 cups and serve with flour or corn tortillas.

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.

Asian Lettuce Wraps

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.

Serves 4
Prep Time: 15 mins.
Cook Time: 15 mins.

Ingredients

8 oz fresh Mushrooms
1 onion, chopped
4 cloves garlic
1 tbsp minced ginger
1/2 lb lean ground beef
1 tbsp canola oil
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 red pepper, finely chopped
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 head Boston lettuce
1/2 cup shredded carrot
1/4 cup chopped cashews (optional)

Directions:

Place the mushrooms, onion, garlic and ginger 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 set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.

Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.

Mushroom Parmesan Melts

“The versatility of mushrooms in any dish make them the perfect ingredient to add a hearty and nutritious touch to the meal.”

Ingredients

4 slices whole wheat country bread sliced ¼-inch thick
12 ounces fresh sliced mushrooms, rinsed and patted dry
1 teaspoon kosher salt
1 tablespoon olive oil
½ cup Parmesan cheese, coarsely grated

Directions

1. To grill the bread heat a grill to medium and place the bread slices over indirect heat for about 3-minutes per side or until grill marks begin to show. This step can also be completed on a grill pan.
2. While the bread cools add the mushrooms and salt to a sauté pan and warm over medium heat. Cook the mushrooms until they release their liquid and cook down so they are completely softened.
3. Turn the broiler on high and place the grilled bread on a baking sheet. Divide the mushrooms among the four pieces of grilled bread and top with equal amounts of the Parmesan cheese.
4. Broil the toasts for about 2 minutes, or just until the Parmesan begins to melt. Remove immediately. Drizzle the breads with the olive oil and serve!

Mushroom Turkey Burger

Yields: 4-6 burgers

Ingredients

2 tbs vegetable oil
½ cup onion, diced
1½ cup crimini mushrooms, sliced
1½ lb ground turkey, white and dark meat
2 tbs worcestershire sauce
1 tsp kosher salt
½ tsp white pepper
½ cup Panko bread crumbs

Directions

Heat oil and sauté onion over medium heat until lightly browned. Either add sliced mushrooms and stir or, first finely chop mushrooms and then add to pan. Sauté until mushrooms are fully cooked and most liquid has evaporated. Set aside to cool.

In mixing bowl combine turkey, Worcestershire, salt and white pepper. If not already chopped, process sliced mushroom mix in food processor until coarsely resembles ground turkey. Add mushrooms to turkey mixture. Add bread crumbs and mix well with hands. Refrigerate mix until chilled, and then form into 4 equal patties.

Refrigerate mix until chilled, and then form into 4 equal patties.

Cook on flat grill or in cast iron pan.

You might also like:

Mushroom Burger Wrap

Mushroom Burger Wrap

Mini Mushroom Burger

Mini Mushroom Burger

Portabella Halloumi Burger

Portabella Halloumi Burger

Tacos de Hongos

Yields: 2 Tacos

Ingredients

Tacos de Hongos

2 corn tortillas
2 tablespoons guacamole
2 crimini mushrooms (stemmed and cut into ¼)
4 oyster mushrooms (stemmed and cut into equal size as the crimini mushrooms)
1 shallot, medium sized, sliced into thin rounds
¼ poblano pepper, roasted and peeled
1 teaspoon tequila blanco

Guacamole
1 avocado
1 tablespoon red onion, diced small
1 tablespoon cilantro, chopped
¼ teaspoon kosher salt
½ tablespoon serrano pepper, minced
1 tablespoon lime juice

Directions

In a hot pan add 2 tablespoons olive oil and the stemmed/cut mushrooms and sauté mushrooms for about five minutes or until soft and brown. Add the shallots and roasted pepper to the pan. Once the shallots become translucent add the tequila and remove from heat. Add kosher salt to taste. In a
separate pan lightly heat up the tortilla so that it is soft and pliable. When they are warm add equal parts of Guacamole to each tortilla. Then add the mushroom mixture and serve.

To make guacamole: In a bowl rub the salt, onion, and serrano pepper together until the onion starts to break and release some liquid from the contact with the salt. Then add the avocado and begin mashing it until it’s reached a creamy texture. Fold in the cilantro and lime juice. Taste the guacamole
for seasoning and add additional salt or lime juice as necessary.

Sweet Potato Pancakes with Balsamic Maple Mushrooms

Savory sautéed mushrooms top mashed sweet potato pancakes for a delicious breakfast, brunch or dinner dish.

Yield: 4 servings

1 Serving: 3 pancakes with mushroom topping

Ingredients

Sweet Potato Pancakes

3 medium sweet potatoes or yams (orange flesh)
1 cup non-fat milk
1 egg, beaten
2 tbsp. vegetable oil
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
Cooking spray, as needed

Balsamic Maple Mushrooms

1 pound crimini and/or white button mushrooms, quartered
1 tbsp. vegetable oil
1/3 cup maple syrup
1 tbsp. balsamic vinegar

Directions

Microwave sweet potatoes until soft; let cool. Peel and mash potatoes, using an electric mixer. Add milk, egg, and vegetable oil to potatoes; mix.

Sift together dry ingredients and add to potato mixture. Mix on low until just blended.

Heat non-stick skillet or griddle over medium heat; coat skillet with cooking spray. Use ¼ cup of batter per pancake, ladling into hot skillet. Wait until pancake bubbles and looks slightly dry on top before flipping over.

While pancakes are cooking, heat 1 tbsp vegetable oil in another skillet (do not use non-stick) over medium flame. Add quartered mushrooms and toss to coat with oil. Let simmer, stirring occasionally, until juices run. Add maple syrup and balsamic vinegar to pan. Let simmer until sauce reduces and thickens.

To serve: stack 2-3 pancakes, alternating with balsamic maple mushrooms.

Nutrition Facts:

Calories: 420; Total Fat: 12g; Saturated Fat: 1.5g; Cholesterol: 50mg; Sodium:480 mg; Protein: 12g; Carbohydrates: 70g; Dietary Fiber: 7g

Vegan Mushroom Stroganoff

Yield: 4 servings

Serving size: 1 cup

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
4 ounces cremini mushrooms, roughly chopped
1 tablespoon flour
2 tablespoons white wine
1 tablespoon tomato paste
2/3 cup plain soymilk
4 ounces whole wheat fettuccine
1 tablespoon chopped fresh parsley

Directions

1.  Cook the fettuccine as package directs, drain.

2.  Meanwhile, heat the oil in a large skillet over medium heat and cook onions 2 minutes or until translucent. Add the garlic and 30 seconds longer.  Add the mushrooms, reduce heat to medium low and cook, stirring occasionally 5 to 6 minutes or until they release their juices.

3.  Sprinkle flour over the mushroom mixture and stir to combine.  Add wine, tomato paste and soymilk.  Cook stirring until thickened.

4.  Toss with the fettuccine and sprinkle parsley over all.

Foodservice portion