Posts Tagged ‘Mushrooms’

Steak, Potato and Mushroom Kebabs

Soak up the 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


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


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.

Ground Chicken Burger with Cheddar and Rhubarb Jam

Chef Matthew Savastano, Beast & Ale, Philadelphia


Chicken Burger
10 # White Meat Chicken
10# dark meat Chicken
8 # king oyster mushrooms
5 Tbsp Salt
2 Tbsp Black Pepper
2 tsp Fennel Seed
1 Tbsp Pimenton
1.5 Tbsp Mustard powder
3 Tbsp Mexican Oregano

Lemon Crema:
1 Qt crème fraiche
.5 cup lemon juice
salt TT
sugar TT

Rhubarb Jam:
3 # Rhubarb
.5 # red onion
1 cup water
honey to taste
salt to taste
Lemon juice to taste


Mix all Ingredients together. Let sit overnight. Grind all ingredients together.

Lemon Crema:
Mix all ingredients together.

Rhubarb Jam:
Clean rhubarb and cut into 1/2 inch pieces. Slice Red onion thin and add to rhubarb with water, honey, lemon juice, and salt. Bring to simmer and slowly cook down until rhubarb is tender. Blend on low and let cool.

Ninja Burger

Recipe courtesy of Chef Clive Berkman, Garden Court Hotel, Palo Alto

Yield: Makes 6 6-7 ounce burgers


1 # Ribeye (trimmed of excess fat)
1 # Brisket (trimmed of excess fat)
1 # Assorted mushrooms (trumpet royal, shitakes, Nameko, Beech, Porcini)
2 Tbsp. Fresh Thyme
2 ounces olive oil
1/4 ounce truffle shavings
4 ounces steak seasoning (blend cracked pepper, coriander, cloves, tarragon, grey salt, paprika)
1 caramelized sweet onion (chopped)
6 Parmesan crisps
House Sauce (Remoulade base with horseradish and miso)
12 Roast Cherry tomatoes
½ cup Arugula
(6) 3- ounce Brioche buns


Chop Mushrooms (1/4 inch) Heat 1 ounce olive oil on medium add mushrooms and cook stirring frequently for 3-4 minutes until tender. Add truffle peelings and thyme and allow to cool. Grind beef and fold in mushroom mix (gently). Shape into 6 ounce patties

Heat a cast iron skillet (medium heat ) add 1 ounce oil. Add burger patties and cook until required doneness.
Toast bun.

Build burger: Bun bottom- parmesan crisp-burger Pattie- caramelized onions- tomatoes- arugula and remoulade-bun top.

Maitake & Porcini Mushroom Burger

Recipe courtesy of Chef Chris Seyersdahl from Precita Park Café

Maitake & Porcini Mushroom Burger, Thyme Aioli, Goat Cheese, Wild Arugula, Pickled Red Onions & Housemade Challah Roll


Burger Recipe
2# Maitake Mushrooms, Chopped
8oz. Porcini Mushrooms (Poached In Olive Oil), Chopped
1 ½ TBSP Salt
½ TBSP Fresh Blk Peppers
2oz. Porcini Powder
2oz. Butter
3 cups Spring Onions/Shallots
2oz. Chopped Garlic
1 TBSP Salt
1 TBSP Pepper
2oz. Butter
5# Richards Farm Grassfed Beef

Thyme Aioli:
2oz. Lemon Juice
2oz. Sherry Vinegar
3 Egg Yolks
32oz. Virgin Oil
1oz. Honey
2 bunches Fresh Thyme, Picked Of The Stem


1. Sauté maitake mushrooms, butter, salt & pepper. Remove from heat, mix in porcini mushrooms & porcini powder.
2. Sauté spring onions, garlic, aalt & pepper. Remove from heat, combine with mushroom mixture.
3. In large lixer with the “Whip” attachment mix 5#’s of ground beef & 1# 12oz. of the mushroom mixture **Makes (13) 8oz. Patty’s

Thyme Aioli:
1. Whip egg yolk, honey, sherry & lemon
2. Drizzle olive oil into mixture while mixing
3. Add thyme & whisk aggressively to flavor
4. Season to taste with salt and pepper

Mushroom Blended “Graffiti” Burger

Recipe courtesy of Chef Jehangir Mehta, Graffiti Restaurant

Makes 24 sliders, or 6–8 burgers depending on size


1 lb Angus ground beef
5 tbsp portobello mushrooms (2.5 oz)
5 tbsp king trumpet mushrooms (2.5 oz)
2 tbsp button mushrooms (1 oz)
2 tbsp onion, diced (1 oz)
1 tbsp tomato, diced (.5 oz)
2 tsp cilantro, chopped (15 leaves)
½ tsp ginger, chopped
½ tsp garlic, minced
1/2 of one Thai bird chile, chopped (about 11/2 tsp)

Spices (1/3 tsp each)
Tumeric, dry ground
Onion powder
Tomato powder*
Coriander, ground
Chile powder
Lemongrass powder*

Enoki Fries
1 (3.5 oz ) bag Enoki mushrooms, trimmed 2″ from base Batter

1 cup Chickpea flour*
1/2 tsp Salt, or to taste
1/2 tsp Fresh ground black pepper
1/2 tsp Tumeric, dry ground
1 tsp Chili flakes
1 tsp Cumin seeds, crushed (use the back of a small pan on a hard surface)
1/2 cup Water


Sliders: Finely chop mushrooms or grind in food processor to roughly the same consistency of the ground beef. Blend all the ingredients together by hand and form whatever size burgers you choose. Set in the fridge for at least 4 hours before cooking. Salt lightly on both sides. Grill to desired doneness. Serve without bread or on a brioche bun.

Enoki Fries: Mix all the batter ingredients very well, taste for salt. Dip the enoki in little clusters to coat them in the batter and deep fry at 365˚-375˚ till crisp. Serve immediately.

Tagliatelle Pasta with a Light Mushroom Sauce

This recipe for Tagliatelle Pasta with a Light Mushroom Sauce is not only perfect as lighter fare, but it is comfortable food as well as being a quick and easy dinner option.

serves 4


1 package of tagliatelle pasta (serves 4)
3 tablespoons olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
12 cremini mushrooms
12 white mushrooms
12 small shiitake mushrooms
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon (more or less depending on heat) chili pepper flakes
1 6 ounce jar marinated artichoke hearts, roughly chopped – optional
kosher salt and black pepper to taste
asiago cheese


Thinly slice the mushrooms and set aside.

In a large frying pan over medium low, heat the olive oil, then add the shallots and garlic. Cook until soft, about 3 minutes. Add the mushrooms, stir and cook over medium low until caramelized and soft. This step will take about 6 – 10 minutes depending on the heat of your stove. Stir in the thyme and chili flakes, then remove from the heat.

Cook the pasta according to package directions. Drain the pasta, then immediately toss with the mushrooms and a drizzle of olive oil. The heat of the pasta and the moisture on left from draining will heat the mushrooms. At this point if you are using the artichoke hearts stir them in.

Season to taste with salt and pepper. Grate cheese over the top. Serve.

Wood Grilled Border Springs Lamb Burger

Wood Grilled Border Springs Lamb Burger with Hen of the Woods Mushrooms, Arugula, Air Cured Black Olives, Goat Feta & Romesco on a Brioche Bun with House Fries


Lamb Burger
2 pounds Border Springs Ground Lamb
3 ounces of roasted hen of the woods mushrooms, chopped
1/14 cup Air Cured Black Olives
2 tablespoons fresh parsley minced
2 sprigs fresh oregano minced
2 tablespoons salt
¼ teaspoon ground black pepper
1 tablespoon granulated garilice
1 teaspoon red pepper flakes

Romesco Sauce
2 red peppers char roasted
1 red onion char roasted
5 cloves of roasted garlic
¼ cup red wine
2 tablespoons smoked paprika
1 cup olive oil
1 tablespoon salt


Mix all ingredients together in a large bowl. Mix them thoroughly.
Make patties out of the mixture. Ideally 4 ounce patties.

Once the patties are formed put them on the grill. Cook to desired temperature.

Bulla Sliders

Recipe and photo courtesy of Chef Dego Solano from Bulla Gastrobar, Coral Gables, Florida


5 lbs of ground beef
2.5 lbs of ground veal
2.5 lbs of pork
2.5 lb of sautéed oyster mushrooms

2 cups of Port
1 cup of Demi Glaze
¼ cup of honey
2 sprigs of thyme
1 cup Crimini Mushrooms

Arugula Mix
Mix arugula
pickled onions
white vinegar


Reduce port to 1 cup, add demi glaze, honey and thyme and let simmer for 10 minutes.
Sautee crimini mushrooms with garlic and olive oil.
Add crimini mushrooms to sauce.
Add all ingredients to mixer and mix with paddle for 45 minutes.
Portion patty and cook to desired temperature
Add sauce to burger, add piquillo peppers, Cipollini onions and tetilla cheese and wait until cheese melts
Set patty in Homemade Focaccia bread
Mix arugula, pickled onions, white vinegar and salt, add to patty.
Garnish with Tomato petal and guindilla pepper.

DMK Burger Bar’s Better Burger

Serves 4


1lb ground grass-fed bison
12 oz shiitake mushrooms
4 heads baby bok choy
1/2 cup curry sauce (recipe below)
3/4 cup wasabi cole slaw (recipe below)
4 hamburger buns
3 Tbs butter

Curry Sauce:
4oz Seeds of Change Certified Organic Simmer Sauce Jalfrezi (This is available in stores)
2oz Sriracha
1 oz soy sauce
1 Tbs minced garlic
1/8 tsp cumin

Wasabi cole slaw:
2 cups shredded cabbage
1/3 cup mayonnaise
2 Tbs prepared wasabi
1 Tbs soy sauce
1/8 cup sour cream
6 tbl white vinegar


Stem the mushrooms and dice into 1/2 inch squares. Then sauté in 1 Tbs butter. When they are cool combine with the bison and form into four patties with diameter slightly bigger than the bun.
Butter the buns and reserve. Halve the bok choy and sauté or grill until tender, reserve.

Curry Sauce:
Combine all ingredients.

Wasabi cole slaw:
Soak the cabbage in the vinegar for 15 minutes.
Meanwhile combine all other ingredients to make the dressing.
Drain half the vinegar and mix the dressing in with the cabbage and reserved vinegar.
Season and add more wasabi if you like it spicier.

To assemble:
Toast the bun until lightly browned on the grill or in a pan.
Season the patty with salt and pepper, then cook the burgers over high heat to the desired temperature.
Place the sauce on each bun.
Place the bok choy on the bottom bun, top with the burger and the slaw, then top with the bun and serve!

Southwest Beef and Mushroom Burger


28 ounce angus beef ground beef
4 ounce mushrooms (finely chopped) (shitake or crimini)
1 medium shallot, (small diced)
6 slices pickled serrano peppers (finely chopped)
2 tablespoon house barbecue sauce
1 teaspoon ancho powder or chili powder
1 teaspoon chipotle powder
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper


In a food processor pulse shallot, jalapeño, barbecue sauce, and all spices until a chunky purée forms.

Transfer purée to a medium bowl and mix in, ground beef and mushrooms. Don’t mix burger mixture too much. Form mixture into 4 burger patties, let patties rest in refrigerator for approximately 1 hour. Seasoned with salt and pepper and grill to desired temperature. Top with jack cheese, roasted poblano peppers, corn huitlacoche and BBQ sauce.

Cheesy Mushroom Tart

Tarts are easy and elegant and come together lickety split. They’re incredibly versatile. You can enjoy them for brunches, light lunches or even dinner.

Time: 10 minutes
Cook Time: 20-25 minutes


1 puff pastry crust – thawed
2 tablespoons unsalted butter
1/2 onion – minced
2 cloves garlic – minced
8 ounces mushrooms – sliced, divided
4 sprigs fresh thyme
1/4 cup white wine kosher salt/pepper
4 ounces cream cheese – room temperature
4 ounces mascarpone – room temperature


  1. Preheat oven to 400 degrees.
  2. Spray a rectangular tart pan with non-stick cooking spray. Unroll pastry and form to fit pan. Using the tines of a fork poke holes throughout. Bake for 10 minutes.
  3. WHILE crust is baking, into a large skillet heat butter over medium heat. Add onion and garlic and cook until softened. Add 7 ounces of mushrooms, thyme and wine. Continue cooking until mushrooms have softened. Season with salt and pepper.
  4. Add cheeses to mixture and stir until combined. Check for seasoning. Adjust if necessary.
  5. Pour cheese mixture into crust and spread evenly. Top with reserved mushrooms. Bake for additional 10-15 minutes until golden.
  6. Let tart cool and then cut into slices. Garnish with additional thyme if desired.

Mushroom Beef and Swiss Burgers

If you are on the hunt for the ultimate burger look no further. This burger is full of flavor, is ultra moist, as well as drip down your chin juicy.


1 pound ground beef
1 pound cremini mushrooms, stemmed and cleaned
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 cup swiss cheese, shredded
1/2 cup yellow onion, thinly sliced
2 tablespoons olive oil
4 hamburger buns
extra swiss cheese
dijon mustard
** can also add tomatoes and pickles if you like


  1. Finely chop 1/2 pound of the mushrooms using a food processor.
  2. Add the mushrooms to the beef along with the salt and pepper. Using your hands mix well.
  3. Equally divide the meat into 4 balls.
  4. Make an indention in each ball, stuff with the shredded cheese and form into a patty. Set aside on a plate.
  5. Thinly slice the remaining mushrooms.
  6. Heat the olive oil in a large frying pan over medium heat, add the onions and cook until soft. About 3 minutes.
  7. Add the mushrooms, stir and cook over medium low heat until golden and lightly caramelized. About 5 – 8 minutes.
  8. Heat your indoor or outdoor grill, and lightly coat with a little olive oil to prevent the burgers from sticking.
  9. Place the burgers on the grill. Cook for 4 – 6 minutes each side for medium rare. If you use a meat thermometer the temperature should be between 145 – 150.
  10. If you want more cheese on your burger, add to the top after flipping the burgers.
  11. Prepare your buns with the condiments, top with a burger and the extra mushroom mixture.
  12. Serve.
  13. Eat.