Posts Tagged ‘Foodservice’

Mushroom Crepes with Huevos Rancheros

Servings: 4-6


Crepe Ingredients
4 oz. whole shiitake mushrooms
½ cup water
1 cup flour
2 eggs
½ cup milk
2 Tbsp. butter, melted
Salt and pepper to taste
Cooking oil

Huevos Rancheros Ingredients
8 eggs
2 Tbsp. canola oil
4 oz. shiitake mushrooms, diced
4 small tomatoes, diced
2 medium jalapeños, finely chopped
3 cloves garlic, finely chopped
1 onion, finely chopped
1 tsp. hot sauce
2 tsp. ground cumin
½ green bell pepper, diced
½ red bell pepper, diced½ cup cilantro, finely chopped
4 oz. pepper jack cheese, shredded


Crepes: Blend the whole shiitake mushrooms with ½ cup of water. In a large mixing bowl, whisk together the blended mushroom liquid, flour, eggs, milk and the butter. Add salt and pepper to taste. Beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Huevo Rancheros: Beat the eggs until fluffy. Sauté for 2 minutes the garlic, onions, tomatoes, red pepper, green pepper, diced mushrooms, jalapeños, cumin and hot sauce, adding the cilantro at the very end. Add the eggs, salt & pepper to taste and cook for two minutes or until done. Add the pepper jack cheese and serve on the hot crepe.

Makes 4-6 servings.

Grilled Portabella with Sausage, Egg and Hollandaise

Servings: 4


4 portobello mushrooms, ribs discarded, stems reserved and chopped
Salt and white pepper to taste
½ cup olive oil
1 Tbsp. garlic, minced
2 shallots, minced
5 oz. chorizo sausage, ground
1 bunch scallions, sliced thin
5 oz. raw sweet Italian sausage, ground
5 oz. breakfast sausage, ground
4 egg yolks
Juice of 2 lemon
1 lb. butter unsalted, clarified
4 eggs
Salt and white pepper to taste


Preheat oven to 350 degrees.

Brush the mushrooms with olive oil, season with salt and white pepper and grill 4 minutes per side. Set aside to cool. Sauté the mushroom stems, garlic, shallots, and scallion with the chorizo sausage in 2 tablespoons of olive oil on medium-high heat for 5 minutes. Meanwhile, mix the breakfast sausage and Italian sausage in a stand mixer, or large stainless steel mixing bowl. When done sautéing the mushroom mix, add the sausage and mix until well incorporated.

Once mixed, divide the mixture into 4 equal patties. Place one sausage patty on each mushroom cap and set on a large enough baking pan. Make the hollandaise using a double boiler. Whip the egg yolks and lemon juice rapidly until they turn a light yellow color and become thick. Be careful not to scramble the eggs in the double boiler. Remove the stainless bowl from heat if this happens, then return to heat and continue whipping if needed. Once the egg yolks have thickened, remove the stainless bowl from the heat and slowly drizzle clarified butter into the egg yolks while whisking vigorously. Once the butter has been emulsified, continue adding more butter a little at a time until all the butter is gone. If the sauce is too thick, it can be thinned with water to the desired consistency. When the sauce is complete, set aside.

Cook the mushroom and sausage in the oven until the internal temperature of the sausage is 165°F. When the sausage is thoroughly cooked, fry the remaining four eggs sunny side up in a large skillet on medium heat. Top each sausage stuffed mushroom cap with a sunny side egg and drizzle with the hollandaise.

Makes 4 servings.

Cornbread and Grilled Portabella Panzanella Salad


1/2 cup avocado, 1-inch cubed
1 lemon, zested and juiced
8 oz. day-old cornbread, grilled and cut into 1-inch cubes (about 2 cups)
1/2 cup sweet onion, sliced
1/2 cup grape tomatoes (yellow and red if possible), halved
1/2 cup cucumber, seeded and ½-inch cubed
1/4 cup fresh basil leaves, chopped
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
4 portobella mushrooms, grilled, stemmed, 1-inch cubed and drained of any residual liquid
2 Tbsp. balsamic vinegar
1/4 cup extra-virgin olive oil


Cut avocado and mix with the lemon juice. Combine all the other ingredients besides vinegar and oil in a large bowl. Add in the avocado. Drizzle oil and vinegar and toss gently to combine. Place in chilled serving bowls and serve.

Makes 2 entree servings or 4 appetizer servings.

Gooey Kennett Mushroom Macaroni and Cheese

“I have been in food for my whole life, so I love to foster people in the culinary world – and also in the regular world – just in helping them eat, in learning how to bring food in a healthy way into their lifestyle, and in being more knowledgeable of food.” Aimee Olexy, Talula’s Table

Serves 6 to 8


Garlic Bread Crumbs, about 1 cup
5 cups milk
½ large yellow onion, chopped, about 1 cup
2 garlic cloves, smashed with the flat side of a knife, skin left on
4 parsley sprigs
4 fresh oregano or marjoram sprigs
3 fresh thyme sprigs and bay leaves
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
Salt and pepper
½ pound penneor lily pasta
½ pound aged white cheddar and gruyere mix cheese (Cabot, Grafton, Roth Kase), grated, about 2 cups
2 ounces good quality parmesan ( cheese, grated, about 2/3 cup)
3C Roasted, Sliced Mixed Mushrooms – Oyster, Maitake, Shitake, Beech, King (seasoned, lightly oiled, roasted at 400 for 8 min)


Combine the milk, onions, garlic, and herb sprigs and leaves in a large, heavy-bottomed saucepan and bring to a simmer. Cook over medium-low heat for 15 minutes. Set aside to steep for 15 minutes. Pour through a strainer and return to the pan.

Melt the butter in a heavy-bottomed saucepan, whisk in the flour to make the roux, and cook over medium-low heat for 2 to 3 minutes. Slowly whisk 2 cup of the seasoned milk into the roux to make a paste. Add the remaining milk, 1 cup at a time, until all the milk has been incorporated. Continue to cool- still whisking- over medium-low heat for about 5 minutes. The sauce will be just slightly thickened.

Season with the dijon, ¼ teaspoon salt, and a pinch of pepper.

Preheat the oven to 375. Butter a 2-quart baking dish.

Bring a large pot of water to a boil and salt lightly. Drop in the penne and cook until al dente, about 8 minutes. (it should be slightly undercooked to allow for baking time) drain the penne and place in a large bowl. Pour the sauce over and toss in the cheeses (reserve a handful of Parmesan). Fold in Mushroom. Season to taste with salt and pepper.

Pour the mixture into the baking dish, making sure to include all of the sauce. Sprinkle with the garlic bread crumbs and remaining parmesan bake until golden and bubbling, about 40 minutes.

Garlic Bread Crumbs

Preheat the oven to 325. Cut (day old sourdough, baguette) bread into thin slices and place on a baking sheet; brush with garlic infused oil, generously or lightly, as you like. Bake until golden and very crisp about 15 minutes. Allow to cool. Break up the bread with your hands and pulse in a food processor, leaving the texture a little coarse. (OR SUB PANKO)

Royal Trumpet Mushroom Cioppino

Cioppino is one of the most famous American culinary inventions. Essentially it’s a tomato-based San Francisco seafood stew created by homesick Italians served over linguini or with crusty bread. For our Vedge version we feature delicious, thinly shaved royal trumpet mushrooms that will add great texture and flavor to the stew. The fennel and leek give this a nice green, spring touch.

Prep time: 20 minutes

Cook time: 25 minutes

Makes 4 to 6 servings


1 pound royal trumpet mushrooms, very bottom tips removed
4 tablespoons olive oil
1 cup finely sliced leeks (rinsed)
2 tablespoons minced garlic
1 cup finely sliced fennel
½ cup white wine
3 cups vegetable stock
1 16oz can San Marzano diced tomatoes
1 ½ teaspoons salt
1 teaspoon pepper
1 tablespoon Old Bay
1 tablespoon fresh chopped thyme or oregano leaves
1 teaspoon chili flake
4 sliced grilled or toasted bread


  1. Slice the mushrooms lengthwise as thin as possible. Use a mandolin if you have one.
  2. In a large stock pot, heat 2 tablespoons of the olive oil until it ripples. Add the leeks and garlic, and brown for 3 to 5 minutes.
  3. Add the sliced mushrooms and continue to brown (another 3 to 5 minutes).
  4. Stir in the fennel, then the wine. Let the wine come to a boil, then simmer for 2 minutes.
  5. Add the stock, tomatoes, salt, pepper and Old Bay. Simmer for 15 minutes on medium low until the mushrooms are tender and the fennel is soft.
  6. Stir in the herbs and chili flake.
  7. Ladle into bowls. Drizzle with remaining olive oil and garnish with bread.

Mushroom Turkey Burger

Yields: 4-6 burgers


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


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

Mushroom Steak Fajitas (Foodservice portion)

Spice it up while keeping your family’s plate balanced with this steak and mushrooms MyPlate recipe.

Yield: 24 servings

Serving size: 2 fajitas


  • 4 1/2 pounds (3/4-inch thick) sirloin or other boneless steak
  • 6 tablespoons no-salt fiesta lime seasoning (like Mrs. Dash), divided
  • 1 tablespoon olive oil
  • 3 1/2 pounds sliced cremini mushrooms (about 18 cups)
  • 6 medium green bell peppers, sliced into strips
  • 6 medium red bell peppers, sliced into strips
  • 6 medium yellow bell peppers or white onions, sliced into strips
  • 48 (6-inch) whole wheat tortillas
  • 6 medium tomatoes, diced
  • 2 pounds shredded iceberg lettuce (about 12 cups)
  • 1 ½ cups non-fat sour cream


1. Slice beef across the grain into ¼-inch strips. Place in a bowl with 3 Tbsp. fiesta lime seasoning; toss to coat.  Place mushrooms, peppers, and onion and remaining 4 Tbsp. fiesta lime seasoning in a large bowl; toss to coat.

2. Heat oil on hot flattop griddle or large sauté pan. Add beef strips. Cook about 5-6 minutes. Remove and keep warm in hotel pan. Cook vegetables on griddle until just tender, about 5-8 minutes.  Add to beef.

3. Serve 1/2 cup beef mixture topped with 1/4 cup lettuce and 1 1/2 teaspoons sour cream rolled into each tortilla.

Nutrition Facts:

Calories: 430; Total Fat: 16g; Saturated Fat: 5g; Cholesterol: 60mg; Sodium: 590mg; Protein: 27g; Carbohydrates: 46g; Dietary Fiber: 7g

Family portion

Curried Chicken with Raisins and Mushrooms (Foodservice portion)

A balanced plate of savory chicken and mushrooms with the sweetness of raisins and red bell peppers will make this curried one-pan MyPlate recipe a family favorite.

Yield: 24 servings

Serving size: 1 ½ cups


  • 10 cups chicken broth, lower sodium
  • 6 cups Sun-Maid raisins
  • 1/2 cup curry powder
  • 3 tablespoons olive oil, extra virgin or virgin
  • 4 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
  • 2 1/4 pounds sliced fresh white mushrooms (about 12 cups)
  • 2 1/4 pounds sliced cremini mushrooms (about 12 cups)
  • 3 medium red bell peppers, cut to ¾” squares
  • 12 cups instant whole grain brown rice


1. Heat oven to 350°F.  In a large pot, bring chicken broth, raisins and curry powder to a boil.

2. Meanwhile, heat olive oil in large skillet over medium high heat.  Sauté chicken until browned, about 5 minutes. Use slotted spoon to lift into full hotel pan.

3. Add mushrooms and peppers to skillet and sauté 3-4 minutes. Add to chicken. Stir in rice.

4. Pour boiling broth mixture over all and stir to combine. Cover tightly and bake 30 minutes or until most of broth is absorbed. Fluff rice, recover and let stand 5 minutes before serving.

Tip: This can be made on the stovetop in a large rondeau if you’d prefer.

Nutrition Facts:

Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 410mg; Protein: 27g; Carbohydrates: 71g; Dietary Fiber: 6g

Family portion

Mushroom Flatbread (Foodservice portion)

Treat your family to a meaty mushroom pizza that is simple and flavorful.

Yield: 24 servings

Serving size: 2 slices


  • 2 1/4 pounds white button mushrooms
  • 2 1/4 pounds cremini mushrooms
  • 1/3 cup olive oil
  • 1 1/2 pounds 93% lean ground beef
  • 1 teaspoon freshly ground black pepper
  • 6 (12-inch) fully baked whole-wheat pizza crusts or Flatout wrap
  • 3 pints part-skim ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 6 cups shredded Monterey Jack cheese


1. Heat oven to 425˚F.

2. Chop mushrooms into ¼-inch pieces.

3. Heat olive oil in a large skillet over medium-high heat. Add beef and mushrooms and cook, breaking meat beef into very small bits. Season with freshly ground black pepper.

4. Arrange crusts on 3 baking sheets.  For each pizza, spread crust with one cup of ricotta and sprinkle with three tablespoons Parmesan. Spoon beef and mushroom mixture evenly over all. Top each pizza with 1 cup of Jack cheese.

5. Bake for 8-10 minutes or until crust is golden brown and cheese is melted.   Cut each pizza into 8 wedges.

Tip: Use 1/2 cup cottage cheese blended with 1 tablespoon of milk in blender or food processor for a suitable substitute for ricotta cheese. Garnish with basil for extra flavor.

Nutrition Facts

Calories: 628; Total Fat: 37g; Saturated Fat: 20g; Cholesterol: 132 mg; Sodium: 937 mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 55g.

Family portion

Chocolate Chili (Foodservice portion)

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 24 servings

Serving size: 1 1/4 cup


1 1/2 pounds white button mushrooms
1 1/2 pounds cremini mushrooms
8 teaspoons canola oil
2 pounds 93% lean ground beef
16 cloves garlic, peeled and chopped (about 1/3 cup)
4 medium onions, peeled and chopped
4 green or red bell peppers, seeded and chopped
2 teaspoons freshly ground black pepper
4 (16-ounce) cans reduced-sodium black beans, drained and rinsed
4 (16-ounce) cans reduced-sodium red kidney beans, drained and rinsed
1 (10-pound) can no-salt-added diced tomatoes, undrained (about 13 cups)
2 teaspoons ground cumin
1/4 cup unsweetened cocoa (optional)


1. Chop mushrooms into ¼-inch pieces

2. Heat canola oil in large pot over medium heat.  Add mushrooms, beef, garlic, onion and peppers and cook 8 to 10 minutes or until meat is cooked through and onion is translucent, breaking meat into very small bits. Season with freshly ground black pepper.

3. Stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling. Then reduce heat and simmer uncovered for 10 to 15 minutes.

Tip: Garnish with your favorite chili toppings such as cumin, oregano, and jalapeno peppers. This recipe can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Family portion

Almost Lasagna (Foodservice portion)

Whip up this easy mushroom lasagna Italian dinner recipe for the whole family.

Yield: 24 servings

Serving Size: 3 cups prepared recipe


4 pounds long fusilli pasta or linguine
1/2 cup trans-fat free margarine, melted
2 pounds white button mushrooms
2 pounds cremini mushrooms
1/4 cup olive oil
4 pounds 93% lean ground beef
4 small carrots, diced
4 small onions, diced
8 cloves garlic, peeled and chopped
1 teaspoon freshly ground black pepper
1 (10-pound) can no-salt-added crushed tomatoes, drained (about 13 cups)
4 teaspoons salt
1 1/3 cups fresh basil leaves, torn
2 cups low-fat ricotta cheese
1 1⁄3 cups chopped flat-leaf parsley (or 2 teaspoons dried parsley)


1. Cook pasta as package directs. Drain and toss with melted margarine. Keep warm.

2. Meanwhile chop mushrooms into ¼-inch pieces.

3. Heat olive oil in a large rondeau or skillet over medium heat. Add ground beef, mushrooms, carrot, onion, and garlic. Sauté, breaking up beef into small bits until onions are translucent, about 8 minutes. Season with freshly ground black pepper.

4. Stir in the tomatoes, salt, and basil. Simmer for five minutes. Keep warm for service.

5. In a bowl, combine the ricotta cheese and parsley.

6. Toss hot pasta with meat sauce. For each serving, scoop about 2 tablespoons ricotta mixture into a shallow bowl; top with a heaping cup of pasta & sauce mixture.

Tips: Substitute firm tofu or 100% ground turkey breast meat for ground beef. For buffet service, scoop ricotta mixture into bottom of hotel pan and top with pasta mixture. Garnish with chopped fresh basil and parsley.

Nutrition Facts:

Calories: 449; Total Fat: 11 g; Saturated Fat: 4 g; Cholesterol: 30 mg; Sodium: 116 mg; Carbohydrate: 64 g; Dietary Fiber: 4 g; Protein: 22 g

Family portion

Mushroom Bulgogi Tacos

Meaty mushrooms make these Asian-fusion vegetarian tacos a great meal for any time of day.

Yield: 4 tacos

Serving size: 1 taco


Bulgogi Marinade (recipe follows)
8 oz. white button mushrooms, halved
2 teaspoons canola oil
4 (6-inch) flour tortillas, warm
Quick Kimchee Slaw (recipe follows)
1/2 cup crumbled panela cheese
Thinly sliced jalapenos
Fresh cilantro sprigs, for garnish
Toasted sesame seeds, for garnish

Bulgogi Marinade

1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 cup grated fresh pear
a pinch red pepper flakes
4 teaspoons soy sauce
4 teaspoons apple juice
4 teaspoons brown sugar
1 tablespoon rice wine vinegar
1 tablespoon thinly sliced green onion
1/2 teaspoon toasted sesame seeds
1/2 teaspoon sesame oil

Whisk together all of the ingredients. Refrigerate.

Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.

Quick Kimchee Slaw

1 1/2 cups shredded Napa cabbage
1 small carrot, shredded
2 green onions, thinly sliced
1/2 teaspoon red pepper flakes
1 small clove garlic, minced
1 teaspoon kosher salt
2 tablespoons rice wine vinegar

Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well; refrigerate for an hour.  Squeeze out juices and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed.

Note: Can be made up to 1 day in advance


1.  Heat a large skillet over medium high heat; add oil, then mushrooms.  Cook for 2 minutes stirring occasionally until golden; turn.

2.  Add the marinade and simmer until it is reduced to a glaze. Pour the glazed mushrooms into a serving dish.

3.  To serve, top each tortilla with mushrooms, slaw, cheese, cilantro, jalapeño and a sprinkle of sesame seeds and fold in half to eat.

Nutrition Facts

Calories: 140; Total Fat: 2.5g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 660mg; Protein: 9g; Total Carbohydrate: 21g; Dietary Fiber: 3g

Foodservice portion