Posts Tagged ‘Pork’

Sausage & Mushroom Stuffing

This sausage and mushroom stuffing is the perfect addition to a casual weeknight meal or a fancy holiday dinner.

Yield: Makes 4-6 servings

Ingredients

2 tablespoons unsalted butter
1 portobello cap
1 large or 2-3 small shiitake caps
3 shallots, diced
2 celery stalks, diced
1 medium carrot, diced
1/2 pound ground mild Italian sausage
1/2 cup raisins
4 cups cubed sourdough bread
2 1/4 cups low sodium chicken stock
salt and black pepper
2 tablespoons thyme leaves, chopped
1 tablespoon fresh flat leaf parsley, chopped

Directions

1. Preheat the broiler to high. Place the bread on a large, rimmed baking sheet and broil 3-4 minutes or until the bread is golden. Set aside to cool.
2. Preheat the oven to 375 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray.
3. Place the mushroom caps in a food processor and pulse to break the mushrooms until it resembles the ground Italian sausage.
4. Melt the butter in a large skillet over medium-high heat. Add the mushrooms, celery, carrot and shallots. Cook 3-4 minutes or until vegetables are softened.
5. Add the sausage and cook until brown, breaking up the meat as it cooks.
6. Add the raisins and cook for 1 minute.
7. Pour 1/4 cup stock into the skillet, scraping any brown bits from the bottom of the skillet.
8. Transfer the sausage mixture to a large bowl. Add the chicken stock, thyme and bread. Season to taste with salt and pepper and toss to combine.
9. Pour the stuffing into the prepared baking dish and bake for 20 minutes.
10. Before serving, sprinkle the stuffing with fresh parsley.

Mexican Mushroom Meatball Soup

Jump start soup season with a delicious blenditarian Mushroom Meatball Mexican Soup.

Serves 6 – 8

Ingredients:

1/2 pound ground beef
1/2 pound ground pork
1/2 pound of cremini mushrooms, finely chopped
1/3 cup panko
1 egg
2 tablespoons of your favorite powdered taco seasoning
1 tablespoon olive oil
1/2 cup yellow onion, finely chopped
3 garlic cloves, smashed
1/2 jalapeño, no seeds and finely chopped
1/2 pound of sliced cremini mushrooms
1 14.5 ounce can diced tomatoes
8 cups beef stock
1 cup frozen corn, thawed out
1 14.5 ounce can kidney beans
1/2 bunch of cilantro
a large avocado, cut into dice
1/2 cup cotija cheese, crumbled
cilantro, garnish
1 lime, cut into wedges
kosher salt
black pepper

Directions

1. In a large mixing bowl, add the ground beef, pork and chopped mushrooms, along with the panko, egg and taco seasoning. Mix well. Form into medium-sized meatballs and set aside.
2. Place a large pot over medium heat and add the olive oil and onion. Stir and cook for 3 minutes.
3. Add the garlic, jalapeño and sliced mushrooms, stir and cook over medium-low heat for 7 minutes.
4. Add the tomatoes, stock, corn and kidney beans and stir. Season to taste with salt and pepper.
5. Bring to a boil, then reduce the heat to low, and gently place the meatballs into the hot broth. Cover with a lid and cook for 15 minutes.
6. Turn off the heat, then tear the 1/2 bunch of cilantro into the soup. Stir.
7. Place soup into a serving bowl, top with some cheese, avocado and cilantro. Squeeze a wedge of lime into the soup.

Concha Burger

Ingredients for 6 Patties:

36 oz. ground beef sirloin
10 oz. pork chorizo
12 oz. Shiitake mushrooms
salt and peppercorn medley to taste
2 cloves minced garlic

Toppings per 6 Burgers:

6 slices tomato
12 slices homemade pickled cucumber (recipe below)
6 slices smoked gouda cheese
3 oz. Enokitake mushrooms for topping
6 oz. chipotle aoili
6 oz. strawberry fig jam (recipe below)
6 eggs fried in duck fat
12 slices applewood bacon.
Head of butter lettuce

Directions for Patty:

Combine the sirloin, pork chorizo, salt, peppercorn mix and garlic in a medium bowl. Finely mince the Shiitake mushrooms using a food processor or knife. Add the raw mushrooms to the meat mixture and mix until combined. Form the mixture into 6 patties and set on a baking sheet. Refrigerate for at least one hour. Grill burgers on flat-top grill or cast iron skillet for 3-5 minutes per side. Top with gouda and cook until melted.

Pickling Dressing:

2 oranges, peeled and cut into quarters
2 limes, peeled and cut into quarters
2 cups white vinegar
1 cup rice vinegar
1 1/2 cups sugar
1 tsp. of salt
1 pinch ginger
1 red onion, sliced
1 cucumber, sliced

Directions for Pickled Onions and Cucumbers:

In a sauce pan, combine all ingredients over medium-high heat. Boil until sugar dissolves, then remove from heat. Add the red onions and cucumbers to the hot liquid. Once the onions are wilted, remove from the liquid. Leave cucumbers in the hot pickling liquid for one additional hour. Remove cucumbers from liquid and set aside.

Strawberry Fig Jam

1 pint fresh strawberries, stems removed
1 pint fresh figs
2 cups sugar
2 tbsp. lemon juice
1 tbsp. vinegar

Directions for Jam:

Add strawberries, figs, sugar, lemon juice and vinegar to a medium sauce pan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer for 20 minutes, or until the mixture is thick. Let cool.

Concha Buns

Concha dough:
3 tsp. active dry yeast
1/2 cup warm water (105° F to 115° F)
1 egg
1 tsp. salt
1 tsp. sugar
1/3 cup butter, melted
3 3/4 cup flour
3 tbsp. baking powder

Concha topping:
1/4 cup butter
1 vanilla bean
1/2 cup flour
1/3 cup granulated sugar

Directions for Concha:

Preheat oven to 350°. Add yeast and water to large mixing bowl, and stir until dissolved. Add egg, salt, sugar, butter, flour and baking powder. Mix to combine. Transfer dough onto a lightly-floured surface, and knead until the dough is smooth and elastic. Divide the dough into 2 ½ oz. balls and place on a baking sheet.

To make the topping, combine all ingredients in a medium bowl and mix until a silky sugar dough icing is formed. Divide the dough into six equal parts and pat into a circle. Place a circle of topping dough onto each Concha ball, shaping it down over the sides. Make five or six cuts across the topping to form a criss-cross pattern., then refrigerate for one hour. After the dough has risen, bake for 11 min at a 350°.

Burger Assembly:

Slice concha in half and spread one half with aioli and other half with jam. Place the blended burger on the bun, then top with tomato, lettuce, fried egg, bacon, pickled cucumber and Enokitake mushrooms. Enjoy!

Italian Sausage Stuffed Bacon Wrapped Mushrooms

Get your friends excited about tailgating season and serve up these crowd-pleasing Italian Sausage Stuffed Bacon Wrapped Mushrooms from Billy Parisi.

Makes 22 stuffed mushrooms

Ingredients

22 white or crimini mushrooms
4 tablespoons of extra virgin olive oil
½ pound of loose Italian sausage
½ cup of boursin cream cheese
1 cup of bread crumbs
11 strips of bacon, cut in half
Kosher salt and fresh cracked pepper to taste

Directions

1. Preheat the oven to 400°.
2. Remove the stems from the mushrooms and place them in a food processor and process on high speed until they are finely chopped.
3. Fold the chopped steams in with the Italian sausage until combined.
4. Next, place the mushrooms gill side up on a sheet tray lined with parchment paper and drizzle on olive oil and season with salt and pepper.
5. Stuff the mushrooms with a small amount of the Italian Sausage-Mushroom blend until it’s all gone.
6. Layer on a small amount of the boursin cheese and then sprinkle on the bread crumbs.
7. Finish by completely wrapping the mushroom in bacon and baking it at 400° for 30 to 35 minutes or until the bacon is crispy.
8. Serve hot!

Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun

Infuse umami in your grill game and make Billy Parisi’s Shiitake Pork Burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.

Yield: 6 burgers

Ingredients

For the Glaze:
1 cup of balsamic vinegar
2/3 cup of soy sauce
1 tablespoon of sugar

For the Coleslaw:
2 cups of shredded green cabbage
1 cup of shredded red cabbage
1 cup of matchstick carrots
½ sliced red bell pepper
½ sliced cucumber
1 sliced jalapeño, seeds removed
2 to 3 sliced radishes
1 cup of fresh cilantro leaves
2 tablespoons of sesame seeds
¼ cup of rice wine vinegar
1 tablespoon of honey
¼ cup of sesame oil
Kosher salt and fresh cracked pepper to taste

For the Burger:
2 cups of packed shiitake mushrooms
2 pounds of ground pork
½ small diced sweet onion
1 teaspoon of finely grated ginger
3 cloves of finely grated garlic
Kosher salt and fresh cracked pepper to taste
6 toasted brioche buns

Directions

1. Preheat the grill to high heat.
2. Glaze: Add the ingredients into a medium size pot and cook over medium-low heat until it becomes thick, about 10 minutes. Remove and let stand.
3. Slaw: Combine all ingredients in a large bowl and mix until completely combined. Keep cool before serving.
4. Burgers: Add the shiitake mushrooms to a food processor and process on high speed until they are finely chopped. 5.Combine the mushrooms into a large size bowl along with the pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.
6. Place the pork burgers on the grill on high heat and cook them for 5 to 6 minutes on each side, or until dark grill marks are formed and they are cooked throughout.
7. To plate: Place the grilled burger on top of the toasted bottom brioche bun. Glaze the burger with the soy-balsamic glaze and top off with a heaping scoop of banh mi slaw followed up with the toasted brioche bun top.

Mushroom Spinach Homemade Sausage Patties

Roasted and finely chopped cremini mushrooms are blended with chopped spinach, organic pork, and the perfect spices for these easy make ahead healthy homemade sausage patties! Paleo and Whole30 friendly.

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Serves: 10 patties

Ingredients

1 pound organic ground pork (or your favorite ground meat)
Cremini Mushrooms, about 2 cups whole (3/4 cup finely chopped and roasted*)
½ tsp olive oil for roasting mushrooms
Handful of fresh spinach, very finely chopped
½ tsp fine grain sea salt
½ tsp onion powder
¼ tsp garlic powder**
⅛-1/4 tsp crushed red pepper (depending on level of spice preferred)
½ tsp fennel seeds
1 tsp Italian seasoning blend
1-2 tsp olive oil or other cooking fat for frying the patties

Instructions

1. First, roast your mushrooms whole.
2. Preheat your oven to 400 degrees. Toss the mushrooms with the ½ tsp olive oil and spread out evenly on a foil lined baking sheet, then roast for about 1015 minutes until softened and fragrant. Allow to cool prior to chopping.
3. Once mushrooms have cooled enough, chop them to a fine consistency similar to that of your ground meat.
4. In a large bowl, combine the ground pork, roasted chopped mushrooms, chopped spinach, salt, and all the spices and mix well.
5. Form the mixture into about 10 small patties. Heat a large heavy skillet to med/medhi heat and add your cooking fat to ensure the patties won’t stick while cooking.
6. Cook the patties (in batches if you need to) 34 minutes on each side, or until cooked through with a golden brown exterior. You can either serve right away, or allow to cool and then freeze for later use. Enjoy!

Notes
*See Instructions
**Optional

Ménage a Trois Burger

Mushroom Duxelle

Ingredients
2 cups shallot minced
2 cups garlic minced
1 cup serrano minced
10lbs button mushrooms minced
1⁄2 bottle white wine
Salt
Pepper
3 bunch parsley finely minced
1⁄2 cup oil

Directions
1. coat pan with oil
2. add shallot, garlic, and serrano to hot oil, sweat until shallots and serrano’s begin to tender
3. season with salt
4. deglaze with wine until au sec
5. add mushroom and stir frequently until mixture is au sec
6. taste and adjust seasoning with salt and pepper
7. take off of heat and lay out on a sheet pan lined with parchment paper
8. cool in walk in
9. once cooled toss in the parsley

Burger Patty

Ingredients
2.5oz mushroom duxelle
2.5oz ground beef
2.5oz Mexican chorizo
1.25oz blue cheese crumbles

Directions
1. mix duxelle, beef, chorizo and blue cheese crumbles in a bowl until all ingredients are well combined
2. form into a ball and flatten into a patty

Cilantro Lime Cayenne Aioli

Ingredients
I bunch Cilantro
2 Lime (juice)
1⁄4cup Cayenne
1qt Mayo
Salt

Directions
1. Mix all ingredients in a mixing bowl

Burger

Ingredients
1oz Cambozola
1⁄2oz Pasilla chile roasted, peeled, deseeded, julienned
1⁄4oz Serrano deseeded and julienned
1⁄2oz Red onion sliced
1⁄2oz button mushroom sliced
2oz Arugula
1⁄2tbsp Demi glaze
1⁄4oz Cilantro lime cayenne aioli
1 onion bun (5’’)
Melted butter
Salt

Burger Assembly
1. cook patty on flat top (patty will be too soft for the grill)
2. while patty cooks, in a pan sauté pasilla, serrano, mushrooms, and red onion
3. brush onion bun with butter and place on flat top to toast
4. season veggie mixture with salt and glaze with the demi glaze
5. once patty is medium add cambozola to the patty and allow cheese to melt (patty should be medium well by then)
6. on bottom bun spread cilantro lime cayenne aioli
7. top with patty
8. on top of patty place the veggie and demi glaze mixture (taste to adjust seasoning)
9. top with top bun
10. serve with fries
11. enjoy with a pint of Dog Fish Head Midas Touch

Pork and Mushroom Hand Pies

These hand pies make meals-on-the-go fun and stress-free. Made with a blend of ground pork and meaty mushrooms for a hidden serving of vegetables! These hand pies can easily be made ahead of time and frozen for up to 1 month and popped in the oven when ready to serve.

Prep time: 15 min
Cook time: 40 min
Serves: 10

Ingredients

8 oz (227g) fresh portabella mushrooms
1/2 lb (225g) ground pork
1 small onion, finely chopped
1 clove garlic, minced
¼ green pepper, finely diced
¼ red pepper, finely diced
1 tbsp (15 mL) tomato paste
¼ tsp (1 mL) allspice
1 tsp (5 mL) Italian herbs
Salt and pepper, to taste
1 450 g package frozen puff pastry, thawed overnight in refrigerator
1 egg, beaten

Directions

1. Preheat oven to 350°F/175°C.
2. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large saucepan, brown mushrooms, pork, onion and garlic, approximately 10 minutes. Add peppers, tomato paste, allspice, Italian herbs, salt and pepper. Continue to cook until well combined and peppers have softened.
4. Place ½ the packaged of thawed puff pastry on a lightly floured surface and roll into a rectangle. Using a 4.5 inch round biscuit cutter, stamp out 6 rounds. Bring leftover pastry together and roll out again. Continue stamping until you can no longer stamp rounds. Repeat with remaining ½ package.
5. Brush the edges of the pastry with egg wash. Add a heaping spoonful of the pork mixture to one side of each round. Fold the other half over the filling and press around edge with a fork to seal.
6. Place each hand pie on a baking sheet lined with parchment. Brush the top with egg wash. Bake for 25-30 minutes until golden brown.

Potato Breakfast Hash with Eggs & Mushrooms

A portabella mushroom blends seamlessly with the Italian sausage, while the peppers add colour to the dish. Perfect for an everyday breakfast or weekend brunch.

Prep time: 10 min
Cook time: 15 min
Serves: 4

Ingredients

1 large fresh portabella mushroom
1 tbsp (15 mL) olive oil
3 mild Italian sausages, removed from casing and crumbled
½ small red onion, diced
1 clove garlic, minced
2 large russet potatoes, peeled, diced
¼ green pepper, diced
¼ red pepper, diced
Salt and pepper
½ cup (125 mL) shredded cheddar cheese
4 large eggs
Chopped parsley

Directions

1. Preheat oven to 350°F/175°C.
2. Place portabella mushroom in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large non-stick, oven-safe skillet heat olive oil over medium heat. Add chopped mushrooms, Italian sausage, onion and garlic. Use spatula to break up sausage into tiny pieces. Once cooked, remove from pan and set aside. Leave any fat renderings in pan.
4. Heat pan with the sausage renderings over medium heat. Add diced potatoes. Allow to cook 10-15 minutes until softened. Add diced peppers and increase to medium-high heat, continue to cook until potatoes are crispy, about 10 minutes. Add sausage back to pan; cook another 2-3 minutes before stirring.
5. Sprinkle with cheese. Crack eggs in each quadrant of the pan. Season with salt and pepper. Place skillet in oven and bake 20 minutes, until eggs are set.
6. Sprinkle with parsley before serving.

Pork Mushroom Fried Rice

For this Pork Mushroom Fried Rice recipe use half ground mushrooms and pork, along with flavorful Chinese inspired flavors.

Ingredients:

1 1/2 lb of cremini mushrooms
1/2 pound ground pork
2 eggs, beat
1/2 yellow onion, thinly sliced
3 cloves garlic, finely minced
1 large carrot, peeled and diced
1/2 cup frozen peas
1/2 teaspoon Chinese Five Spice
8 green onions, thinly sliced on a diagonal
1/2″ knob of fresh ginger, peeled and finely minced
2 tablespoons canola oil
4 cups of cold white rice
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon of mirin kosher salt
black pepper

Directions

Place 1 pound of the mushrooms into a food processor and chop to resemble ground meat.

Thinly slice the remaining 1/2 pound and set aside. In a large wok or frying pan add the ground pork, and cook of medium meat, stirring often. Cook for 5 minutes. Add the ground mushrooms into the pork, stir and cook for 1 minute. Season to taste with salt and pepper. Stir and cook for another minute. Place the mushroom/pork mixture into a bowl and set aside.

In the same pan, there should be enough fat from the pork, add the beat up eggs and scramble over medium heat until light and fluffy. Remove and place the eggs into a small bowl. Add the thinly sliced yellow onion to the hot pan. If there is not enough fat left from the pork, add a little canola oil, about 1 tablespoon. Stir and cook over medium heat for 3 minutes. Add the garlic to the onion mixture, stir and cook for another minute. Add the carrots, stir and cook for 3 minutes. Add the thinly sliced mushrooms, stir and cook until they are golden; about 3 – 5 minutes. Sprinkle the Chinese Five Spice over the mushroom mixture and stir. Stir in the frozen peas and cook for 1 minute. Remove the vegetable mixture from the pan and place into a bowl.

Raise the heat of the stove to medium high, and add the 2 tablespoons of canola oil to the hot pan. Add the green onions and ginger. Stir, and cook for 1 minute. Add the cold rice, stirring, until the rice is lightly crisp, about 3 – minutes. It is okay if it sticks a little, I like to scrap up this part and mix with the rice. Drizzle the sesame oil, soy sauce and mirin over the rice, stir and cook for another minute. Stir in the pork and vegetables, and cook for 1 minute. Lightly folding the ingredients together. Stir in the egg, and season to taste with salt and pepper.

Serve. Eat.

Mushroom-Chorizo-Stuffed Mushrooms in Port Wine Sauce

Yield: Serves 6
Active Time: 15 minutes
Total Time: 1 hour
Special Equipment: Food processor

Ingredients

8 ounces whole button or baby Portabella mushrooms
1 small onion, roughly chopped
2 cloves garlic, roughly chopped
1/3 pound raw ground, Mexican-style chorizo
Kosher salt and black pepper
3/4 cup low-sodium chicken stock
1/4 cup port
2 1/2 tablespoons unsalted butter cut into small chunks
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar

Directions

Adjust oven rack to lower-middle position and preheat oven to 350°F.

Remove stems from mushrooms, trim and discard ends and place in the bowl of a food processor, along with two medium-sized mushroom caps. Pulse until chopped evenly in medium-sized pieces. Add onion and garlic and pulse again to combine. Add chorizo, season with salt and pepper and pulse until the whole mixture resembles a coarsely ground meat mixture.

Spray an 8″x 8″ baking dish with cooking spray. Fill mushroom caps individually with 1-2 tablespoons of mushroom-chorizo mixture and place in the baking dish.

When all of the caps have been filled, pour chicken stock over the top, taking care to bathe each mushroom cap with broth. Repeat the process by drizzling port on top. Place a small pat of butter atop each cap and transfer to the oven to bake for 15 minutes.

Remove mushrooms from the oven and pour most of the pan juices into a saucepan over medium-high heat. Bathe the mushrooms in some of the sauce and return them to the oven to continue baking until filling is cooked through, about 15 minutes more.

Season sauce with salt and pepper, add Worcestershire and vinegar and reduce by half.

Remove mushrooms from oven, let rest for 5 minutes and serve, spooning sauce on top.

Spaghetti with Mushroom Meatballs

Spaghetti and meatballs makes just about everyone happy.. It’s a meal that’s simple and satisfying and comes together in just 20 minutes! We’ve added a little something special to our meatball recipe by blending in one of our favorite ingredients – mushrooms!

Yield: 40 meatballs | Prep time: 10 minutes | Cook time: 20 minutes

Ingredients:

12 ounces ground Italian sausage
8 ounces baby bella mushrooms – pulsed finely
1 egg
3/4 cup panko bread crumbs
1/4 cup whole milk
1 teaspoon dried oregano
1 pound spaghetti
1 recipe tomato sauce

Directions:

Preheat oven to 350 degrees.

Into a large bowl add: sausage, mushrooms, egg, panko, milk and oregano. Mix to combine. Mixture will seem wet.
Using a small/medium size cookie scoop, portion out meat mixture onto a non-stick rimmed baking sheet. Bake for approximately 20 minutes.

Add meatballs to cooked tomato sauce. Serve over spaghetti (cooked according to package directions until al dente).