Posts Tagged ‘family dining’

Mushroom, Bean and Roasted Pepper Chili

This hearty chili is a pleasant surprise. Featuring finely chopped white button mushrooms, you’ll never guess this dish is meatless.

Yield:  10, 1 cup servings

Prep time: ½ hour

Cook time: 1 hour

Total time: 1-1/2 hours

Ingredients:

2 T. margarine
3 T. extra virgin olive oil
1 lb. white button mushrooms, finely and evenly chopped (this will take a few minutes; I slice, cube then finely chop)
1 t. salt
1 t. garlic powder
8 oz. pkg. froz. Recipe Ready Chopped Green Peppers & Onion (or 1/2 c. sweet onion and 1/2 c. green pepper – chopped)
2 c. diced red cabbage, 1/2 inch squares (use only the tender leaves, not the thick ends)
2 c. stewed tomatoes plus liquid from can, blended in blender container till pureed and very smooth
2 extra-large sweet red roasted peppers, cut into 1/2 inch squares plus about 1/4 c. liquid from can
40 oz. can light red kidney beans plus bean liquid from can (dark red kidney beans add too much texture)
15. 5 oz. can pinto beans plus liquid from can
1 t. additional garlic powder
1 t. onion powder
1 t. cumin powder
1 t. mild curry powder
1 t. Hungarian paprika (I used mild)
1/4 t. red cayenne pepper
1/4 t. dried oregano
2 t. light brown sugar
2 t. liquid smoke
2 t. Worcestershire sauce
1 t. additional salt
freshly ground black pepper to taste
spinach tortillas, cut into 5 x 1/4 inch strips, to be used as garnish (about 5 strips per serving)
extra virgin olive oil
additional black pepper

Directions:

  • In soup pot, over medium heat, melt margarine with olive oil. Add finely chopped mushrooms, salt, garlic powder and frozen chopped peppers and onion (or the fresh). Stir and cook till water releases from the mushrooms.
  • Add red cabbage. Stir and cook till cabbage pales in color.
  • Add pureed stewed tomatoes, roasted peppers plus 1/4 c. liquid, kidney and pinto beans, stirring after each addition.
  • Add next 12 ingredients, up to and including freshly ground black pepper to taste, again stirring after each addition. Cover and cook on medium-low heat, or at a fizzle of a boil, for 30 minutes, stirring occasionally.
  • Remove cover, then cook 30 minutes longer, stirring occasionally, till beans lightly thicken broth, and flavors mute and meld. Turn heat off till ready to reheat and serve.

To serve:

  • Reheat chili and adjust for salt. Ladle into soup bowls. Wrap spinach tortilla strips around fingers, then place decoratively on top of chili. Drizzle each serving with a little extra virgin olive oil; sprinkle with freshly ground black pepper and serve.

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.

Balsamic Beef & Mushroom Kebabs

Erin Chase from $5 Dinners shares a recipe for a blended meat and veggie kebab that’s perfect for a night of summer entertaining.

Ingredients

About 1 pound stew beef or beef roast cut into kebab chunks
8 oz. whole baby bella mushrooms, washed
2 small zucchini, cut into kebab chunks
1 large red onion, cut into kebab chunks
Salt and pepper
About ¼ cup balsamic vinegar

Directions

  1. Add the beef pieces, whole mushrooms, zucchini chunks and red onion chunks onto metal or wooden skewers. Season with salt and pepper, and then drizzle the balsamic vinegar over the top.
  2. Let marinate in the fridge for at least an hour, rotating the kebabs about every 15 minutes so each side has time to soak up some of the balsamic vinegar.
  3. Grill for 10 to 15 minutes, rotating every few minutes. Cook time may vary, depending on the size of the beef pieces. Grill until the beef is cooked through.
  4. Serve Balsamic Beef & Mushroom Kebabs with a side of French bread.

Mushroom Bhuna

Brooke from Cheeky Kitchen shares an Indian inspired mushroom dish that will make you feel like you took the entire family on a global adventure at the dinner table.

Ingredients

2 tablespoons olive oil
4 cloves garlic, chopped
1/2 purple onion, diced
1/2 poblano pepper, finely chopped
3 ounces white mushrooms
3 ounces baby bella mushrooms
1 (15 ounce) can fire-roasted diced tomatoes
1 tablespoon garam masala
1 lemon, freshly squeezed
1 tablespoon sugar
1/2 tablespoon salt
1/4 cup fresh cilantro, basil, and/or mint, chopped

Directions

In a large, deep skillet, heat olive oil over medium-high heat.
Add garlic, onion, and pepper. Cook until fragrant, about 1 minute.
Add mushrooms, tomatoes, garam masala, lemon juice, sugar, and salt.
Bring to a boil, then turn down to simmer and cook for 15-20 minutes, or until the tomato sauce is thickened and mushrooms are tender.
Sprinkle with fresh cilantro, basil and/or mint. Serve immediately.

Pairing Suggestions

This simple, savory mushroom side-dish is perfect when paired with your favorite curry chicken or coconut shrimp recipe, and a side of white wine.

Mushroom and White Bean Tostada

There are some recipes that just make you happy from the inside and out. Kristen from Dine and Dish found joy in this vegetarian Mushroom and White Bean Tostada that will have ardent meat eaters asking for seconds.

Serves: 4-6

Ingredients:

1 Tablespoon butter
1 Tablespoon olive oil
8 ounces sliced mushrooms, cleaned and patted dry
2 cloves garlic, minced
1 pinch Kosher salt
1 15.9 ounce can Great Northern Beans, drained and rinsed
1 cup romaine lettuce, chopped
1 tomato, seeded and diced
1/4 cup shredded Swiss cheese

For the tostada shells:

4-6 flour tortillas, fajita size
1/4 cup vegetable oil

Directions:

  1. Heat a saucepan over medium heat. Add olive oil, butter and mushrooms. Sauté for 5-10 minutes or until mushrooms release their moisture and begin to shrink. Continue cooking until most of the liquid has evaporated.
  2. Add minced garlic, Kosher salt and Great Northern Beans. Stir and cook over medium heat until mixture is heated through.
  3. In the meantime, heat vegetable oil over medium heat in a large skillet. Using tongs, place a flour tortilla in the oil. Fry for 30 seconds or until tortilla turns a light brown. Use tongs to flip the tortilla onto the other side, cooking for 15-30 seconds, until brown. If bubbles form, poke with your tongs to burst. Repeat with remaining tortillas, turning down the heat if the tortillas brown too fast.
  4. Using tongs, carefully remove each tortilla from the oil and place on a paper towel to drain.
  5. To assemble each tostada, place one tortilla on a plate. Top with a handful of lettuce, one spoonful of mushroom and bean mixture and 1 spoonful of diced tomatoes. Finally, sprinkle with Swiss cheese. Serve hot.

Vegetable Frittata Muffins

Eggs pack in the protein as heart-healthy mushrooms and red bell pepper slices add vitamin C to these miniature frittata muffins. Kids will have fun whisking the eggs together with cheddar cheese and transferring the batter to muffin cups in this adorable breakfast-for-dinner.

Ages 12-15

Serves 12

Ingredients:

Non-stick cooking spray, for preparing the muffin cups
1 tablespoon canola oil
1/2 yellow onion, diced
1 red bell pepper, diced
8 ounces button mushrooms, trimmed and sliced
1/2 teaspoon salt
1/4 black pepper
4 eggs
4 egg whites
1/2 skim milk
3/4 cup shredded, reduced-fat cheddar cheese
1/2 zucchini, diced

Directions:

Together: Preheat an oven to 350 degrees. Coat a 12-cup muffin pan with a generous layer of nonstick cooking spray.

Adult: Place the oil in a large skillet over medium heat. Add the onion, bell pepper and mushrooms to the skillet and sauté for 8-10 minutes, or until soft.

Kid: Whisk the eggs, egg whites and skim milk together in a large mixing bowl. Add the cheese, zucchini and sautéed mushroom mixture to the bowl. Mix, taking care to ensure ingredients are evenly distributed. Season the egg-veggie mixture with the ground pepper and salt.

Together: Pour 1/4-1/2 cup of the egg mixture into each muffin cup. Transfer to the oven and bake for 22-24 minutes, or until cooked through. Enjoy!

Nutritional Info:

65 Calories, 4 grams fat, 1 gram saturated fat, 75 mg cholesterol, 110 mg sodium, 3 g carbohydrate, 1 g dietary fiber, 6 g protein.

Mushroom Quinoa Casserole

Erin from $5 Dinners shares a delicious spin on quinoa with a comforting Mushroom Quinoa Casserole the entire family will love.

Serves 8-10

Ingredients:

1 Tablespoon olive oil
1 small onion, chopped
8 oz. baby bella mushrooms, chopped
2 garlic cloves, crushed
Salt and pepper
3 cup cooked quinoa
8 oz. small curd cottage cheese
2 eggs, beaten in a small bowl
1 cup shredded Parmesan – Asiago cheese blend

Directions:

1. Prepare quinoa according to package directions, and set aside.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Add the olive oil to a small skillet and sauté the chopped onion, chopped mushrooms and crushed garlic cloves for 4 to 6 minutes, or until onions are translucent.
4. Add the cooked quinoa to a 9×13 inch glass baking dish. Gently stir in the sautéed mushrooms and onions. Fold in the cottage cheese and beaten eggs. Top with the Parmesan – Asiago cheese blend.
5. Bake in the preheated oven for 30 to 35 minutes, or until cheese has begun to turn golden on top. Serve warm.

Portabella Cheeseburger Protein Style

Jessica from LifeAsMOM showcases how you can find healthy dining ideas while eating out and even bring some of the inspiration to your own kitchen table.

Serves 2

Ingredients:

1/4 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic, pressed
salt and pepper to taste
2 portabella caps, cleaned and trimmed
1/2 pound ground beef
Favorite seasoning salt
1 teaspoon olive oil
1 small red onion, sliced into rings
2 slices cheddar cheese
Sliced tomato, lettuce leaves, other condiments

Directions:

1. In a one quart Ziploc bag, combine the balsamic vinegar, olive oil, garlic, salt, and pepper. Add the mushrooms and marinate for 15 to 30 minutes.
2. Meanwhile, divide the beef into two portions and form each into a patty. Season to taste with seasoning salt. Set aside and preheat the grill.
3. In a medium skillet, heat the olive oil until simmering. Add the onion and cook, stirring for 5 minutes. Season to taste with salt and pepper.
4. Grill the burger patties and mushrooms over hot grill until the meat is cooked through and reaches an internal temperature of 160º and mushrooms are tender, about 10 minutes. During the last minute or two of cooking, lay the cheese slices atop the burgers to allow them time to melt. If you’re going meatless, you can melt the cheese over the mushrooms.
5. On each plate, layer one mushroom, burger, cheese, and sautéed onions. Serve with tomato, lettuce, and other condiments.

Triple Mushroom and Cheese Strata

Three different mushrooms give this super delicious dish a deep and earthy flavor, creating the ultimate strata for easy breakfast entertaining.

Yield: 6 servings

Serving Size: 1/6 of strata

Ingredients

2 tbsp butter
2 portabella mushrooms-cleaned
1/2 pound of shitake mushrooms – cleaned
1/2 pound white button mushrooms – cleaned
loaf of french bread
soft butter amount will vary as to your particular buttering style I went light
1 cup shredded sharp cheese
6 eggs
1 1/2 cups milk or half n half

Directions

Melt the butter in a large skillet over medium heat. Remove the stems from all the mushrooms and slice into strips. When the butter is melted reduce heat to medium low, add the portabella mushrooms and cook for a few minute. Add the rest of the mushrooms and slowly cook until they are soft and their liquid has been cooked out, around 10 minutes.

Trim all the crust off the loaf of bread. Cut in slices and butter each slice before cubing. Place a layer of cubes in a 3 quart oven-safe pan. Cover with 1/2 the cheese. Sprinkle on half the cooked mushroom. Repeat layers.

Mix the eggs and milk together. Pour over other ingredients. Cover and refrigerate over night.

Bake for 35-45 minutes in a 350 degree oven.

Nutrition Facts:

Calories: 340; Total Fat: 23g; Saturated Fat: 14g; Cholesterol: 240mg; Sodium: 410mg; Protein: 19g; Total Carbohydrate: 13g; Dietary Fiber: 2g

Shiitake and Scallion Yakitori

Yields:

Makes 8 skewers

Ingredients:

For the tare (basting sauce):
½ cup soy sauce
½ cup mirin
¼ granulated sugar

For the skewers:
16 large fresh shiitake mushrooms, preferably donko
1 bunch scallions
Vegetable oil

Directions:

1. Make the tare: Put the soy sauce, mirin, and sugar into a small saucepan and cook over medium-low heat. When the mixture begins to boil, reduce the heat to low, and continue cooking over low heat for 20 minutes. Skim any scum off the surface as the sauce is cooking. Set aside.

2. Make the skewers: Soak the bamboo skewers in water for 20 minutes. Preheat the grill. Clean the mushrooms with a slightly damp paper towel or cotton cloth, then cut away and discard the stems. Cut the firm white and whitish green parts of the scallions into 1 ¾ inch lengths.

3. Thread two mushrooms (lengthwise through the mushroom caps) and two pieces of scallion onto each skewer, alternating between the mushrooms and scallion pieces. Brush the mushrooms and scallions with a light layer of vegetable oil.

4. Place the skewers on the grill, with mushrooms facing gill side up. Cook the skewers until the tops of the mushroom caps are dry. Turn the skewers over (mushrooms gill side down), and cook them until the insides become wet with the mushrooms’ own juice. Turn the skewers over (mushrooms gill side up) one more time and cook for about 1 or 2 minutes more until the mushrooms and scallions are completely cooked through.

5. Remove the skewers from the grill, and with a pastry brush, baste them with the tare. Arrange the skewers on a large plate and serve.

Yakitori, a dish of chicken threaded on skewers and cooked over a charcoal fire, is one of those foods that I start to crave when the weather turns sunny and warm. With all the beautiful weather we’ve been having, I decided it was time to break out the bamboo skewers and make some. Instead of making the traditional chicken skewers, I used fresh shiitake mushrooms and sliced scallions. Shiitake mushrooms, a native fungi of Japan, have a rich meaty and slightly smokey flavor. These mushrooms are fat free and a great source of protein, iron, dietary fiber, and vitamin C. Grilling them brings out their wonderful meaty flavor. You’ll find you won’t miss the chicken!

Portabella Omelet topped with Portabella “Bacon”

Portabella mushrooms add meatiness and umami flavor to this classic fluffy omelet. The portabella bacon side is a vegetarian breakfast delight.

Yield: 2 servings

Preparation Time: 10 minutes

Cooking Time: 50 minutes

Ingredients

Portabella Omelet
1 medium Portabella mushroom
4 teaspoons olive oil, divided
4 large eggs
1/3 cup green onions, thinly sliced on the diagonal
2 teaspoons water
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
1/2 cup (about 3/4 ounce) Swiss cheese, grated

Portabella Mushroom “Bacon”

2 Portabella mushrooms, sliced into 1/4 inch strips
1 tablespoon olive oil
1 teaspoon grill seasoning, mesquite

Directions

Portabella Omelet
Remove stem from mushroom. Cut mushroom in half and thinly slice. Heat a 10-inch non-stick sauté pan over high heat. Add 2 teaspoons oil and swirl to coat the bottom of the pan. Add the sliced mushrooms and sauté 5 minutes, just until gently browned.

Break the eggs into a mixing bowl and add the green onions, water, salt and pepper. Beat with a fork until combined.

Add remaining 2 teaspoons oil to pan and swirl to evenly distribute. Gently add the egg mixture to the pan and swirl to distribute evenly. Top with the grated cheese, cook 5 minutes until egg is cooked through. Fold one side of omelet over the other half.

Gently remove from pan and onto the serving plate. Top with the Portabella “bacon” and serve.

Portabella Mushroom “Bacon”
Heat oven to 325°. Brush sliced mushrooms with olive oil and spread in a single layer on a baking sheet. Sprinkle seasoning over the mushrooms and place in oven. Bake 50 minutes, or until crisp, turning each slice over every 10 minutes. Remove from oven and spread on cooling rack.

NUTRITION FACTS per serving

Calories: 440; Total Fat: 34g; Saturated Fat: 10g; Cholesterol: 450mg; Sodium: 580m; Protein: 23g; Total Carbohydrate: 10g; Dietary Fiber: 2g

Ginger Beef and Mushroom Stir-Fry

Variety of texture and color is a feature of most stir-fries due to crisp-tender vegetables: in this dish crunchy bok choy stems and peanuts add more contrast to the velvety mushrooms. For convenience slice, prepare and refrigerate ingredients the day before.

Yield: 4 servings

Preparation Time: 50 minutes (30 for prep, 20 for marinating)

Cooking Time: 10 minutes

Ingredients

¼ cup light soy sauce
2 tbsp rice wine vinegar
1 tbsp white sugar
2 tsp sesame oil
4 tsp corn starch
8 oz well trimmed beef steak (sirloin tip or top sirloin)
1 cup whole grain brown rice
5-6 baby bok choy (about 14 oz)
1 tbsp vegetable oil
¼ cup julienned gingerroot
3 large cloves garlic, minced
¼ tsp hot red pepper flakes (optional)
2 medium carrots, thinly slice
2 medium onions, sliced
8 oz fresh white or crimini mushrooms, sliced
½ cup chicken broth or water
½ cup frozen corn niblets (optional)
½ cup blanched, halved, unsalted peanuts
½ cup chopped cilantro leaves or green onions

Directions

In a small measuring cup mix soy sauce, vinegar, sugar, sesame oil, and cornstarch until smooth. Pour half into a medium bowl for marinade and reserve the other half until later. Slice the beef across the grain into very thin narrow slices; stir beef into marinade mixture and marinate at least 20 minutes. Meanwhile cook rice according to package directions. Separate stalks of bok choy and remove leaves set both aside.

In a large non-stick skillet or wok heat 2 tsp oil until hot over medium- high heat; add ginger, garlic and pepper flakes and stir-fry 30 seconds or until fragrant but not browned. Remove beef from marinade with slotted spoon: add to hot skillet and stir-fry 2-3 minutes or until browned. Transfer all to a bowl.

Add remaining 1 tsp oil to the skillet. Add bok choy stalks, carrots, onions and mushrooms; stir-fry 3-5 minutes; add broth and corn; cover and steam 2-3 minutes or until vegetables are crisp- tender.  Stir in bok choy leaves and push vegetables to the side of skillet; pour reserved starch mixture and left over marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened.  Return the meat mixture with any accumulated juices and peanuts; toss just until hot. Serve over hot rice and garnish with cilantro or green onions.

Tip: Partially freeze meat to enable cutting it very thin.

Variations:

  • Substitute chicken for beef if desired.
  • Substitute broccoli for bok choy.
  • Substitute small shiitake caps for half of the sliced mushrooms.
  • Substitute raw cashews for peanuts.

NUTRITION FACTS per serving

Per serving: Calories: 520; Total Fat: 19g; Saturated Fat: 3g; Cholesterol: 25mg; Sodium: 680mg; Protein: 27g; Total Carbohydrate: 65g; Dietary Fiber: 6g