Posts Tagged ‘Dinner’

Mighty Mushroom Blended Burger

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

Ingredients

1/2 pound any variety mushroom
2 tablespoons olive oil, divided
1 pound ground beef
1/2 teaspoon salt
4 buns

Instructions

Finely dice mushrooms or gently pulse in food processor. In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, cooking 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make four patties. Add remaining olive oil to pan and cook burger patties on medium-high heat until internal temperature reaches at least 160 F. Plate and add desired toppings to bun.

Recommended toppings include: pickled red peppers, crumbled blue cheese and watercress greens.

Mighty Mushroom Lettuce Wrapped Blended Burger

Servings: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:

½ pound mushrooms, cremini or white button
2 tablespoons olive oil, divided
1 pound ground beef
½ teaspoon salt
4 slices cheddar cheese
1 tomato, thinly sliced
½ red onion, thinly sliced
1 head iceberg, green leaf or butter lettuce, rinsed then dried
Optional: chopped pickles, mayonnaise, mustard, ketchup

Instructions:

Finely dice mushrooms or gently pulse in food processor. In skillet over medium-high heat, warm 1 tablespoon olive oil. Add mushrooms and cook for 5-7 minutes, or until golden brown. Remove from heat and set aside to cool. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Divide the meat mixture into 4 equal patties. In the same pan over medium-high heat, add remaining tablespoon of olive oil and cook burger patties until the internal temperature reaches 160 degrees, about 5 minutes per side. Place cheese slices on top of each patty and cook just until melted.

Remove patties from heat. To assemble, place tomato and onion slices on top of each patty. Top with condiments if desired. Use 2 or 3 lettuce leaves per patty and tightly wrap around each burger.

Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter Recipe

If you’re looking for a festive and seasonal appetizer for your holiday feasts, try this Sausage and Mushroom Stuffed Acorn Squash – simple and loaded with flavor.

Serves 6

Ingredients

1 pint of domestic mushrooms, brushed free of any dirt
1 pound of loose Italian sausage
2 cups of cooked brown rice
1 peeled and small diced granny smith apple
1 peeled and small diced fuji apple
¾ cup panko bread crumbs + more to top off with
3 teaspoons of chopped fresh sage
1 teaspoon of chopped fresh thyme
4 acorn squash cut in half, seeds removed and seasoned
1 stick of unsalted butter
Kosher salt and fresh cracked pepper to taste

Directions

1. Preheat the oven to 375°.

2. Finely minced the mushrooms using a knife or in a food processor.

3. Add the mushrooms to a bowl and mix with the sausage, rice, apples, ¾ cup of panko bread crumbs, 1 teaspoon of sage, 1 teaspoon of thyme, and salt and pepper until combined.

4. Next, place the squash skin side down on a sheet tray lined with parchment paper and season the inside with salt and pepper.

5. Evenly divide the sausage mushroom mixture and stuff it into the center of the acorn squash. Sprinkle on remaining bread crumbs and bake in the oven at 375° for 30 to 35 minutes or until the tops are lightly browned and the sausage is cooked through out.

6. In a small pot add in the butter and cook over low heat until the milk fat solids are cooked and the butte begins to turn light brown. Remove from the heat, season with salt and pepper, and remaining sage and drizzle it over the cooked stuffed squash.

7.Enjoy!

Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette

This grain salad is bursting with the flavors of earthy mushrooms, nutty grains, and a hint of citrus. Feel free to substitute any of your favorites grains for the wheat berries such as farro, pearled couscous, or brown rice.

Makes 4 servings

Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:

8 ounces white button mushrooms, halved
1 tablespoon extra virgin olive oil
½ teaspoon fine ground sea salt
¼ teaspoon ground black pepper
2 cups cooked wheat berries, warm
2 green onions, sliced
2 tablespoons dried cranberries, chopped

Dressing
2 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
1 teaspoon curry powder
¼ teaspoon fine ground sea salt

Instructions:

Preheat the oven to 400 degrees F.

Place the mushrooms on a baking sheet. Drizzle with the olive oil. Sprinkle with the ½ teaspoon salt and the pepper. Toss to coat. Bake for 10 minutes. Carefully stir the mushrooms, and bake for 5 more minutes, until tender.

Transfer the mushrooms to a medium bowl. Add the wheat berries, green onions, and cranberries.

Whisk together all of the dressing ingredients in a small bowl. Pour the dressing over the salad. Toss to mix all ingredients. Serve warm.

Mushroom Gravy

Makes 2 cups

Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Ingredients

3 tablespoons unsalted butter
1/3 cup dried shiitake mushrooms
5 large baby bella mushrooms, stemmed and sliced
2 large shiitakes, stemmed and sliced
1 small yellow onion, diced
6 fresh thyme sprigs
1/3 cup dry red wine
3 cups vegetable stock
2 tablespoons flour
2 teaspoons apple cider vinegar or lemon juice
salt and fresh ground black pepper

Directions

  1. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the onions and dried shiitakes. Cook until onions have softened, about 5 minutes, stirring occasionally.
  2. Add half of the fresh sliced mushrooms and sprinkle with a pinch of salt. Cook until the mushrooms begin to turn golden brown.
  3. Add the wine to the skillet and bring to a boil. Cook for 3-4 minutes until liquid has reduced.
  4. Add the thyme sprigs and 2 3/4 cups of stock, reserving the remaining 1/4 cup in a small bowl. Bring stock and mushrooms to a steady simmer and cook for 15 minutes or until liquid has reduced slightly.
  5. Use a slotted spoon to remove the thyme and the fresh and dried mushrooms from the liquid.
  6. Add the flour to the reserved stock and whisk until smooth. Pour the flour mixture into the stock mixture, stirring constantly until smooth. Cook on a low simmer for 2-3 minutes or until the gravy has thickened slightly. Remove from the heat.
  7. Melt 1 tablespoon of butter in another skillet over medium-high heat. Add the remaining fresh mushrooms, season with a pinch of salt, and cook until mushrooms are golden brown.
    Add them to the gravy.
  8. Season the gravy with salt, pepper, and the apple cider vinegar. When seasonings are adjusted, add the last tablespoon of butter and stir until melted.

Vegetable Frittata

This vegetable-filled dish is the perfect excuse to invite family and friends over for a leisurely brunch, or dinner.

Yield: 12 servings; 2 (12-inch) pies

Ingredients

1 lb., 5 oz.* eggs (12 large)
0.5 oz. basil leaves (12), chopped
2 tbsp. Italian parsley, chopped
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 tbsp. olive oil
2 tbsp. garlic, minced
1 lb. (4 cups) yellow squash slices (1/4 in. thick)
1 lb. (4 cups) zucchini slices (1/4 in. thick)
12 oz. (3 cups) red bell peppers, thinly sliced
8 oz. (3 cups) cremini mushrooms, sliced
1 oz. (1 cup) green onions, sliced
6 oz. goat cheese, crumbled
*If using frozen or liquid whole egg product.

Directions

Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.
Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.

Asian Mushroom Chicken Patties

Turn up the heat this month and top your summer salad with Asian Mushroom Chicken Patties. Your patio party just got better.

Ingredients:

1/2 pound ground chicken
1/2 pound cremini mushrooms
1/2 cup yellow onion, diced
1 large clove garlic, finely minced
2/3 cup panko
1/8 cup cilantro, finely minced
2 teaspoons Sriracha
1 egg
sprinkle salt and pepper
1/2 bunch cilantro leaves
1 large cucumber, thinly sliced
2 carrots, grated or cut into ribbons

Dressing:
1/8 cup fish sauce
1/4 cup sugar
1 tablespoon water
1/4 cup fresh lime juice
1 large garlic, finely minced
1 small red chili, thinly sliced
butter or red leaf lettuce

Directions

1. Combine all of the dressing ingredients together in a small jar, place on the lid and shake to combine. Refrigerator until ready to serve.
2. In a processor or chopper, chop the mushrooms finely.
3. Place the mushrooms, ground chicken, yellow onion, garlic, bread crumbs, cilantro, Sriracha, egg and salt and pepper together in a bowl. Mix well.
4. Form the mixture into small patties – will make 12.
5. Preheat a stove-top grill pan or an outdoor grill. Lightly coat the grate with a little olive oil.
6. Place the patties onto the hot grill and cook for about 2 – 3 minutes. The meat will lift up on its own when it is ready to turn over. Flip and cook for another 2 – 3 minutes until cooked through.
7. Remove from the grill.
8. To serve, place a lettuce leaf onto a plate, top with some cucumber, carrots, cilantro and a mushroom chicken patty.
Drizzle with some dressing.

Shepherd’s Pie with Mushrooms, Stout and Potatoes

Ingredients

2 pounds American lamb stew meat, or shoulder or leg cut into 1-inch cubes
Salt and freshly ground pepper
2 tablespoons olive oil
6 tablespoons unsalted butter
1 large yellow onion, diced
3 carrots, peeled and sliced into 1/4-inch-thick rounds
3 stalks celery, sliced 1/4-inch thick
8 ounces cremini or button mushrooms, halved
2 garlic cloves, minced
6 tablespoons all-purpose flour
2 cups lamb stock, such as Saffron Road, or low-sodium beef broth
1 cup Irish stout, such as Guinness
2 teaspoon minced fresh rosemary
2 1/2 pounds Yukon Gold potatoes, peeled and cut into large chunks
1 cup sour cream
3 tablespoons prepared horseradish
1 cup frozen peas

Directions

Preheat the oven to 325˚F. Season the lamb with 1 1/2 teaspoons of salt and several grinds of pepper. In a Dutch oven, heat the oil over medium-high heat. Working in 2 batches, cook the lamb, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to a plate.

Add 2 tablespoons of the butter to the pot and melt over medium heat. Add the onion, carrots, celery, mushrooms, and garlic, cover, and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Uncover, sprinkle with the flour, and stir it in. Pour in the stock, 1 cup at a time, stirring to combine completely with each addition. Add the stout, rosemary, and 1 teaspoon of salt and bring to a boil over medium-high heat, stirring occasionally. Return the lamb to the Dutch oven, cover, and place in the oven to cook until the lamb is tender, about 1 1/2 hours.

Meanwhile, put the potatoes in a large saucepan and add enough water to cover by about 1 inch. Season generously with salt, cover the pan and bring to a boil over high heat. Uncover, reduce the heat to medium and simmer until the potatoes are tender, 20 to 25 minutes. Drain well, then return the potatoes to the pan. Cube 3 tablespoons of the butter and add it to the potatoes. Start mashing the potatoes, and then gradually begin adding the sour cream. Stir in the horseradish, and season with salt.

When the stew is done, remove it from the oven and increase the temperature to 400˚F. Taste and adjust the seasoning. Stir in the peas and pour the stew into a 3-quart baking dish. Spread the mashed potatoes evenly on top, and use a fork to make decorative lines or peaks. Cube the remaining 1 tablespoon of butter and dot the top. Bake until the potatoes are crusty and browned in spots, 20 to 30 minutes. Remove from the oven and let stand for about 5 minutes, then serve hot.

Steak, Potato and Mushroom Kebabs

Soak up the last few days of summer with these mouth-watering steak, potato and mushroom kebabs

Yield: 8 kebabs
Prep Time: 30 minutes marinating, 15 minutes active prep
Cook Time: 5 – 10 minutes

Ingredients

1 lb strip steak, cubed
1/2 cup olive oil and vinegar salad dressing
24 white button mushrooms, stems trimmed
24 small new potatoes

Directions:

1. Place steak in a large zip top bag, add salad dressing. Transfer to refrigerator and allow to marinate for 30 minutes.
2. While steak is marinating, soak wooden skewers.
3. Place a medium pot with water onto boil. Add potatoes and par boil.
4. Assemble skewers: mushroom, steak, potato; 3 of each on each skewer.
5. Grill skewers on grill or stove top on grill pan until meat is to desired done-ness, mushrooms have softened and potatoes have cooked through.

Tater Tot Casserole

Any night is a good night for comfort food and an easy recipe you can serve up for the family! This is one of those dinners with only 6 ingredients and very little prep work, and gets gobbled up in no time at all.

Prep Time: 10 Min
Cook Time: 35 Min
Total Time: 45 Min
Serves: 6

Ingredients

1 1/2 lbs ground turkey
1/2 yellow onion, chopped
3/4 cup mushrooms, finely diced
1 can cream of mushroom soup
frozen tater tots
1 cup shredded cheese

Instructions

1. Preheat oven to 350°.
2. In a large frying pan, saute turkey, onion and mushrooms until meat is cooked through and vegetables are tender. Toss in can of soup and stir.
3.Pour meat mixture into the bottom of a 3qt casserole dish. Top with frozen tater tots (as much as you’d like). Sprinkle cheese over the top.
4.Bake for 35 minutes, or until tater tots are golden.

Quick Mushroom Beef Stroganoff Skillet Supper

Quick Mushroom Beef Stroganoff Skillet Supper comes together in 30 minutes for an easy weeknight dinner.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yield: 6 servings

Ingredients

1⅓ lbs (600 g) grass-fed ground beef (I used 85% lean)
1 large onion, diced
10 oz (285 g) cremini mushrooms (also known as baby bellas), diced
3 large cloves garlic, minced
12 oz (340 g) cream cheese, cut into cubes
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
Fresh parsley, for garnish
Cooked egg noodles, rice, or vegetable noodles (like “zoodles”), for serving

Directions

1. Add the beef, onion, mushroom, and garlic to a large, deep-sided skillet over high heat. Cook (covered) until the beef is browned and the vegetables are tender, about 8 to 10 minutes, stirring occasionally to break up the meat.
2. Turn the heat down to medium-low. Stir in the cream cheese, Worcestershire sauce, salt, and black pepper and cook until smooth, about 3 to 5 minutes, stirring constantly.
3. Serve the stroganoff sauce garnished with fresh parsley, along with egg noodles, rice, or vegetable noodles.

Easy Salisbury Steak with Mushroom Gravy

This easy Salisbury steak recipe incorporates mushrooms and onions right into the beef patties before they’re smothered with a flavorful mushroom gravy!

Ingredients

1 pound ground beef
⅓ cup bread crumbs
½ cup button mushrooms, chopped into small pieces
¼ cup chopped onions
1 large egg, beaten
½ teaspoon salt
½ teaspoon black pepper
2 10¾ ounce cans beef broth
1 onion, sliced
1 cup button mushrooms, sliced
3 tablespoons cornstarch
4 tablespoons water
Rosemary sprigs for garnish, optional

Directions

1. Mix together ground beef, bread crumbs, mushrooms, chopped onions, egg, salt and pepper in a bowl until combined.
2. Shape the mixture into 4 equal-sized patties.
3. Fry the patties in a skillet, 5 minutes per side.
4. Add the broth and sliced onion and mushrooms to the skillet.
5. Bring the mixture to a bowl then reduce heat to low and cover.
6. Simmer for about 10-12 minutes or until no longer pink in the center.
7. Transfer patties to a plate and cover them with foil to keep them warm.
8. In a separate bowl, combine the cornstarch and the water. Set aside.
9. Bring the gravy mixture in the skillet to a boil.
10. Stir the cornstarch mixture into the gravy mixture and cook for about 1-2 minutes or until thickened.
11. Pour over patties and serve.
12. Garnish with sprig of rosemary if desired.

Note: Serve patties over mashed potatoes with steamed green peas on the side.