Posts Tagged ‘Mushrooms Go Pink’

Creamy Three Bean Mushroom Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 11

Ingredients:

16 ounces Fresh Mushrooms, sliced
1 small yellow onion, diced
1 stalk celery, diced
1/4 cup butter, cubed
1/2 cup all-purpose flour
48 ounces chicken broth (or vegetable broth)
1 teaspoon pepper
1/2 teaspoon white pepper
1 teaspoon Italian seasoning
1/2 to 1 teaspoon Siracha
1 16 ounce can Bush’s Mayocoba beans, drained and washed
1 16 ounce can Bush’s Pinto Beans, drained and washed
1 16 ounce can Bush’s Kidney Beans, drained and washed
3 cups half-and-half cream
1 pinch salt

Instructions:

  1. In a large stock pot, sauté the mushrooms, onion and celery in butter until tender. Stir in flour until blended. Gradually add the broth and seasoning and Siracha. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Stir in the beans and simmer for 10 minutes. Slowly add the cream and a pinch of salt; heat through but do not boil.

Baked Spaghetti with Mushrooms

This Baked Spaghetti with Mushrooms is a perfect example on how to substitute mushrooms for some of the meat in a classic recipe.

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 8 to 10 servings

Ingredients

3/4 pound thin spaghetti (you can use regular or whole wheat)
1/4 pound ground round
1 small onion, chopped, (about 1 cup)
2 cloves garlic, minced
8 ounces button mushrooms, finely chopped
8 ounces baby bella/cremini mushrooms, finely chopped
2 teaspoons olive oil
2 pound, 13 ounces marinara sauce or 31/2 cups
1/4 teaspoon crushed red pepper flakes
11/4 cups part skim ricotta cheese
2 cups shredded mozzarella cheese, divided

Instructions:

  1. Cook spaghetti according to package directions.
  2. Preheat oven to 350F.
  3. While pasta is cooking, brown ground beef in a large skillet over medium heat 5 minutes or until no longer pink. Remove from skillet; drain. Add onion, garlic and mushrooms to skillet and cook in hot olive oil over medium heat 5 minutes more or until tender. Add marinara, beef and red pepper flakes; reduce heat to low and simmer 10 minutes.
  4.  Place half of the pasta a lightly greased 13- x 9-inch baking dish coated with cooking spray. Cover with half of the sauce. Then dot the sauce with ricotta cheese. Sprinkle half of the Mozzarella over the ricotta layer. Layer again with the remaining pasta, the remaining sauce, and the remaining Mozzarella.
  5. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes uncovered. Remove from oven and let rest 10 minutes before cutting into squares and serving.

Note:

I used a food processor to chop mushrooms-just lightly pulse