Posts Tagged ‘Recipe Redux’

Pasta with Asparagus and Creamy Mushroom Sauce

Traditional creamy mushroom sauces usually contain butter, heavy cream and cheese. This version is vegan, gluten-free, dairy-free and made with clean, healthy ingredients.

Ingredients

1lb cooked organic pasta (16 ounces, gluten-free, if necessary)
For the asparagus
12 stalks organic asparagus (diced)
2 teaspoons organic extra-virgin olive oil
2 cloves organic garlic (freshly crushed)
1 – 2 pinch Himalayan pink salt

For the sauce
4 cups organic cremini mushrooms (or white button mushrooms)
1 1/2 cup organic cashews
1 1/2 cup distilled/purified water
4 cloves organic garlic (freshly crushed)
2 tablespoons organic shallots (diced)
1 1/2 teaspoon organic dried rosemary
1 tablespoon organic extra-virgin olive oil
1 teaspoon Himalayan pink salt

Directions

Prepare the pasta: Prepare the pasta according to the package directions. Set aside.

Prepare the asparagus: In a skillet, add all the ingredients for the asparagus (diced asparagus, olive oil, garlic, Himalayan pink salt) and saute on high heat for 2 – 3 minutes. Set aside.

Prepare the sauce: Add all the ingredients for the mushroom sauce to a Vitamix and blend until creamy and smooth. Adjust seasonings, if needed.

Assembly: In a large mixing bowl, add the cooked pasta, diced/sauteed asparagus and mushroom sauce together and gently toss until it is well combined.

Best when served immediately.

Zesty Crimini “Chicken” Nuggets

When the craving for crispy chicken nuggets strikes, enjoy these crispy, baked crimini nuggets without the extra processing, added sodium, and guilt.

Prep time: 30 mins | Cook time: 14 mins | Total time: 44 mins

Serves: 4 (32 chicken nuggets)

Ingredients

2 cups crimini mushrooms, chopped
1 cup low-sodium black beans
½ cups sweet corn
½ jalapeno, chopped
3 cloves garlic, chopped
1 tbsp cilantro
⅓ cup green onions, chopped
1 egg
1 tbsp cumin
1 tbsp Cholula Chile Lime Hot Sauce
salt to taste
⅓ cup whole wheat flour
½ cup oats
1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees.

Place mushrooms, black beans, corn, jalepeno, garlic, cilantro, and green onions into food processor. Blend until the consistency of ground beef.

Whip egg, hot sauce, cumin and salt together in medium size bowl. Add mushroom mixture, whole wheat flour, and oats to egg mixture. Mix to blend.

Place panko in shallow baking dish. Coat 1 Tbs mushroom mixture with panko and place on lightly greased baking sheet. Cook for 14 minutes, flipping half way through.

Enjoy with your favorite dipping sauce.

Vegetarian Mushroom “Meatloaf” Cups

These meatloaf cups are seriously a cinch to whip together. Eating just one or two “meatloaf” cups with hearty black beans and chopped portabella mushrooms will keep you full and satisfied.

Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins

Serves: 12 cups

Ingredients

1 medium white onion, finely chopped in food processor
3 garlic cloves, minced in food processor
1 tablespoon olive oil
1 and 1/2 heaping cup sliced fresh baby portobello mushrooms
1 heaping cups roughly chopped raw broccoli
1 16 oz. Can cooked black beans, drained and rinsed clean (about 1 and 1/2 cups drained)
1-2 chipotle peppers in adobo or chili powder to taste
2 tablespoons low sodium soy sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil leaves
Pepper, to taste
2 eggs, whisked
3/4 cup italian breadcrumbs

Directions

Preheat oven to 400 degrees f and spray the muffin tin with non-stick spray or olive oil spray.

In a food processor, add onion and garlic and pulse until chopped but not blended.

Heat a large pan over medium low heat and add the olive oil. Once hot, add the chopped onion and garlic and cook until transparent, about 3-5 minutes. Next, chop the mushroom and broccoli in the food processor. Add them to the pan with the onion and garlic and stir to combine. Finally, pulse the black beans in the food processor until they are very roughly chopped. Add to the pan. Mince the chipotle pepper and add to the pan as well. Add soy sauce and spices to skillet and continue to cook until most of the liquid has evaporated. Remove from heat and transfer mixture to a separate bowl. Allow to cool for about 15 minutes before continuing.

Add whisked eggs and breadcrumbs to the cooled mixture and mix to fully combine. Scoop 1/4 cup of the mixture into each muffin tin and push down with the back of a spoon to pack down. Spray the tops with olive oil or cooking spray. Bake for 30-35 minutes, or until golden brown and cooked throughout.

Mushroom “Steak” Sandwich with Whiz

A classic steak sandwich consists of chopped steak on an Italian roll. What about folks who want to avoid all meat? Mushrooms have a “meaty” texture and are a great alternative to beef.

Ingredients

Mushroom Filling
6 ounces small Portabella Mushrooms, diced
1 teaspoon olive oil
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Salt to taste
1 Tablespoon Worcestershire Sauce

Cheese “Whiz” Sauce
1 tablespoon butter
1 tablespoon all purpose flour
1 cup skim milk
2 cups shredded Extra Sharp Cheese
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of salt

Fried Onions
1/2 cup onion sliced
1 teaspoon olive oil
1 hoagie style roll.

Directions

Mushroom Filling: Place diced mushrooms into a skillet. Drizzle with olive oil. Add seasonings and worcestershire sauce. Stir to combine. Cook over medium heat 5-10 minutes until mushrooms are cooked and sauce is evaporated.

Cheese “Whiz” Sauce: In a small sauce pan melt butter. Whisk in flour and cover for 1-2 minutes. Slowly whisk in milk, stirring continually until smooth. Add in cheese, stir until cheese is melted. Add seasons and stir to incorporate.

Fried Onions: Heat a 1 teaspoon of olive oil in a small skillet. Add onion and cook over medium heat, stirring occasionally until cooked desired doneness.

Place mushroom mixture into roll. Top with onions and cheese sauce.

Mushroom & Sausage Hash

This hash recipe please everyone – people looking for a hearty, tasty breakfast and people looking for a healthy, nutritious meal to keep them full all morning.

Prep Time: 10-15 minutes | Cook Time: 45-55 minutes

Serves: 4-6

Ingredients

1 TBSP butter or olive oil, divided
16 oz. (1 lb) button or portabella mushrooms, diced {about 7 cups}
1 lb. potatoes, diced
4 cups water or chicken broth
1 medium onion, diced {about 2 cups}
4 stalks celery, diced {about 1 cup}
12 oz. ground turkey breast or ground pork
3/4 tsp paprika
3/4 tsp garlic powder
3/4 tsp salt
1/2 tsp thyme
1/4 tsp cayenne pepper
1/8 tsp ginger

Directions

In a large French or Dutch oven, heat 1/2 TBSP butter over medium high heat. Add about half of the mushrooms, and sauté until they release their juices, about 5-7 minutes. Remove and set aside to cool.

In the same French oven, bring the potatoes and water {or chicken broth} to a boil. Boil for 5 minutes. Transfer to a bowl, reserving 1 cup cooking liquid.

In the same pot, melt the remaining 1/2 TBSP butter over medium-high heat and add diced onion and celery. Sauté for 5 minutes.

Stir together sautéed mushrooms and ground turkey. Add to the onion-celery mixture, along with remaining the spices {paprika, garlic powder, salt, thyme, cayenne, and ginger}. Cook until the meat is done.

Lower the heat to medium and add remaining mushrooms. Let cook, stirring occasionally, for about 10 minutes. Add cooked potatoes along with 1/2 cup reserved cooking water. Partially cover and let simmer for 15-25 minutes, stirring occasionally, until the liquid has thickened and made a yummy sauce. Add more liquid if needed. Taste and season as needed.

Great served alone or over grits!

Mushroom Veggie Burgers

Satisfy your appetite for a veggie burger that’s easy and healthy. Serve like a regular burger, on a fresh roll with your favorite condiments.

Ingredients

1/2 cup fresh shiitake mushrooms
1 Tbsp olive oil
2 cups cooked barley
2 cups white beans
1 tsp onion powder
1 tsp garlic powder
2 Tbsp nutritional yeast
1 Tbsp pickle juice
1 Tbsp Trader Joe’s 21 Season Salute
1 tsp sea salt
1 tsp pepper

Directions

Slice shiitake mushrooms and saute for 10 minutes in olive oil.

In a food processor combine beans, barley and mushrooms and pulse until a thick crumb. Combine beans, barley and mushroom mix with spices with your hands in a large mixing bowl. Spread parchament paper onto a baking sheet. Using your hands, form 10 patties and place onto baking sheet.

Bake at 400F for 30 minutes or until brown. Serve on a bun with your favorite condiments, alongside salad or fries!

Garden Mushroom Meatloaf

Meatloaf is great comfort food and quick to throw together and blending in mushrooms helps boost the nutrition in recipes as well as stretch the meat to save money.

Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins

Serves: 6-8

Ingredients

1.25 lb lean ground beef
8 oz baby bella mushrooms, minced
½ onion, minced
½ cup carrots, grated
½ cup rolled oats
1 egg, lightly beaten
1 tsp horseradish
1 tbsp Worcestershire sauce
½ tsp onion powder
1 tsp garlic powder
½ tsp black pepper
½ cup sharp cheddar, diced
4 tbsp ketchup, divided

Directions

Preheat oven to 425 degrees F.

In a large bowl, mix together the ground beef through the cheese. Add 1 tablespoon of the ketchup and mix well. Place the meat mixture in a greased loaf pan. Spread the remaining ketchup on top of meatloaf. Bake for 30-35 minutes or until cooked through and internal temperature reaches 165 degrees F.

Vegetarian Mushroom Reuben

A vegetarian swap for a traditionally meaty sandwich loaded with crimini mushrooms, sauerkraut and Thousand Island Dressing.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2

Ingredients

8 oz crimini mushrooms, sliced
¼ tsp garlic powder
a few shakes oregano
salt and pepper, to taste
small jar sauerkraut
4 slices rye bread or gluten free rye-style bread
4 slices Swiss cheese
Thousand island dressing
nonstick spray, olive oil, or butter

Directions

Head a sauté pan over medium heat. Spritz with nonstick spray and sauté the mushrooms with the garlic powder, oregano, salt and pepper until the mushroom release their liquid, about 3 – 5 minutes. Pour the mushrooms on a plate or in a bowl and set aside. Wipe out the pan and return to the stove, lowering heat to medium or medium low.

Strain the sauerkraut, pressing down to release excess liquid.

Assemble 2 sandwiches as follows: 1 slice bread, 1 slice cheese, a smear of dressing, mushrooms, sauerkraut, 1 slice cheese, 1 slice bread.

Grill as you would a grilled cheese sandwich, flipping carefully to avoid losing filling. You can either spritz the pan with nonstick spray, drizzle the pan with olive oil, or spread the outside slices of bread with butter before grilling, flipping when brown.

Serve with extra thousand island dressing, if desired.

Chicken Marsala Crepes – Served Two Ways

This recipe is easy to prepare, has a great wine sauce, tender mushrooms and perfectly sauteed chicken breasts. A great example of simplicity.

Makes 16 (6-inch) crepes

Ingredients

2 large eggs
2 cups AP flour
2 cups low fat milk
1/4 cup Marsala wine
2 no-sodium chicken bouillon powder
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram
1/2 teaspoon Kosher salt
1/2 teaspoon freshly grated black pepper
1 pound Baby Bellas, minced
16 ounces low fat ricotta
4 ounces Fontina cheese, grated
1/2 cup grated Parmesan or Roman cheese

Sauce
2 cups half and half
1/4 cup flour
1/4 cup chicken stock
1 tablespoon olive oil
8 ounces button mushrooms, chopped
Salt & pepper to taste

Directions

In a mixing bowl with a spout, whisk the eggs, milk, flour, wine, bouillon, thyme, marjoram, salt and pepper until smooth. Let it rest for 30 minutes. The mixture should be the consistency of pancake batter. If it is too thick, add more wine to thin it out.

Using a 1/3 cup measure, spray a non-stick skillet with a release agent and pour the batter into one side of the skillet and twirl round and round until the bottom is covered and the liquid stops moving. Use a spoon to fill in any holes. Flip it over with a spatula and cook for 1 more minute. Slide the crepe off the pan, onto a paper plate, placing a small piece of wax paper between each one. Repeat until all the batter is cooked.

In the same skillet, saute the minced mushrooms until all the liquid has evaporated and the mushrooms are dry. Cool.

Using the same skillet,heat the olive oil and cook the mushrooms. Add the flour to the cooked mushrooms and continue to cook for 1 minute, stirring. Whisk in the half and half and the chicken stock until the mixture thickens and is smooth. Remove to cool.

In a large bowl, add the mushrooms to the ricotta and season with salt & pepper. Using an offset spatula, spread 1 1/2 tablespoons mushroom/cheese mixture onto one crepe.

For the cake: Spray the bottom on the baking pan and spoon 1 tablespoon of sauce onto the bottom. Cover with a crepe that has been spread with the cheese mixture. Spoon a tablespoon of sauce over the cheese and 1 tablespoon of grated Fontina cheese & 1 teaspoon of Parmesan, another crepe, ricotta mixture, sauce & Fontina/Parmesan cheeses. Repeat until you have the amount of layers you desire. There is more than enough filling and cheeses, so be on the side of generous.

For the Fazzoletti: Spread crepes with a generous tablespoon of ricotta/mushroom mixture, a tablespoon of Fontina and a sprinkle of Parmesan. Fold crepe twice to form a triangle. Spoon enough sauce to cover the bottom of a lasagna pan. Lay the filled crepes in rows, starting with the point up and laying the next crepe about 1/2-inch on the first one (see pic). Repeat, making three rows. Spoon the sauce over the middle of the crepes, sprinkle paprika over the sauce (optional) and right before baking, some more grated Parmesan.

Preheat oven to 350°. Place the crepe cake pan or the Fazzoletti pan on a sheet pan, cover with foil and bake for 40 minutes. Remove the foil, sprinkle the top with a good amount of Fontina and the rest of the Parmesan. Place the sheet pan right under the broiler and continue baking until the top gets golden brown and bubbly.

Heat the sauce and pour a puddle on a plate, serve one slice of cake or two handkerchiefs.

Mushroom Pâté on Crusty Artisan Bread

Traditional pâté is typically made with ground, cooked meat and fat minced or blended into a spreadable paste. This take on a mushroom version reduces the amount of saturated fat and showcases the earthy and velvety characteristics of these friendly fungi.

Makes: 1 1/2 cups

Ingredients

For the Pâté:
4 oz crimini mushrooms, diced
4 oz shiitake mushrooms, diced
1 shallot, diced
3 cloves garlic, diced
3 tbsp white wine vinegar
2 tbsp butter
1/4 cup milk, low fat/fat free
1/8 tsp salt + 1/4 tsp pepper

For the Sandwich:
Slices of bread from any fresh artisan loaf
Mixed greens (baby kale and spinach)
Roasted red peppers, jarred
Thinly sliced onion

Directions

Heat a medium sauté pan to medium heat and add butter. Sauté shallot, mushroom and garlic, seasoning with salt and pepper. Add vinegar and cook until soft, and until all liquid has evaporated.

Add mushroom mixture to blender or food processor. Add milk and blend until puréed. Set aside.
Using the same pan you used to cook the mushrooms, toast both sides of bread slices.

Assemble your sandwich: spread the inside of each slice of bread with mushroom pâté. Layer greens, peppers and onions and top with remaining bread slice.

Mushroom and Sausage Polenta Bruschetta

White button mushrooms, lightly spiced Italian sausage, Crunch pine nuts and fresh rosemary with a sprinkle of fresh Parmesan make for an absolutely amazing flavor combination atop polenta bruschetta. Serve as a main dish, or as an appetizer.

Prep Time: 9 minutes
Cook Time: 16 minutes
Total Time: 25 minutes
Yield: 4 main dish servings or 14 appetizer servings
Serving Size: 7 slices {main} or 2 slices {appetizer}

Ingredients

1/4 cup pine nuts
3 teaspoons high oleic sunflower or safflower oil, divided
1/2 pound mild Italian sausage
2 cups sliced white button mushrooms
1/4 of a large sweet onion
1 tablespoon fresh rosemary, plus extra for garnish
Fresh ground black pepper
1 Polenta Chub {i.e. Ancient Harvest} cut in half lengthwise then in to 28 “half moon” slices
1/4 cup grated Parmesan cheese

Directions

Heat a large skillet on medium, add pine nuts and toast for ~ 2 minutes, stirring constantly. Remove pine nuts from skillet and set aside in a medium size bowl.

Add 1 teaspoon oil to pan, add sausage, stirring well to break up and crumble. Cook sausage over medium heat for ~ 5 minutes or until done. Remove sausage from skillet and add to the bowl containing the pine nuts.
While sausage is cooking, place mushrooms, onion, and rosemary in a food processor with the chopping blade, and process until all ingredients are very finely chopped. After removing the sausage from the skillet, add the mushroom, onion, and rosemary mixture to the skillet, and cook over medium heat for ~ 3 minutes. Add the veggie mixture to the bowl containing the sausage and pine nuts. Top with fresh ground black pepper and stir well to combine. Cover the mixture to keep warm until ready to serve.

Use the same skillet (if there aren’t any burned bits) to cook the polenta, or use another skillet if necessary. Heat skillet on medium, and add 1 teaspoon of the oil. Place half the polenta slices in the pan and cook for ~ 2-3 minutes on each side, or until desired crispiness. Remove polenta slices from the pan to a serving dish, and repeat with the remaining polenta.
Once all of the polenta slices are on the serving dish, top each slice with a generous amount of the mushroom/sausage mixture, then sprinkle a little Parmesan cheese on top. Garnish with fresh rosemary before serving.

Truffle Mushroom Eggs Benedict

The meaty texture of the mushrooms against wilted spinach and a rich poached egg atop a flaky biscuit makes for a winning brunch.

Yield: 4 servings

Ingredients

For the biscuits (*makes 8-10 biscuits)
2 cups whole-wheat flour
1 tbsp baking powder
1/2 tsp baking soda
4 tbsp cold, unsalted butter
1/2 tsp salt
6oz 2% Plain Greek Yogurt
Approx. 3 tbsp coconut milk (see note in directions)

For the eggs benedict
2 tbsp olive oil
2 shallot, minced
2 portobello mushroom caps, rinsed and diced
3 cups spinach
1/2 tsp salt
1/2 tsp pepper
1 tsp thyme
8 large eggs

For the hollandaise
6oz 2% Plain Greek Yogurt
3 egg yolks
1 1/2 tsp lemon juice
1/2 tsp dijon mustard
1 1/2 tsp truffle oil
1/4 tsp white pepper
1/4 tsp salt

Directions

For the biscuits: Preheat oven to 400 degrees and line baking sheet with parchment paper. In a food processor, pulse the flour, baking soda, baking powder, salt, and butter until crumb-like pieces are formed. Transfer the mixture to a large bowl and fold in the yogurt. Add coconut milk, one tbsp at a time, until you can form the dough into a round shape, but before the dough gets too sticky.

Roll the dough out onto a floured surface until 1-in thick. Cut dough into rounds using a 3-in. cookie or biscuit cutter. Place biscuits onto baking sheet and bake for 12-15 minutes.

For the Eggs Benedict and Hollandaise: In a medium saucepan, heat oil over medium heat. Add shallot and cook for a few minutes, until fragrant. Add mushrooms and spinach and sauté for approximately 5 minutes, or until mushrooms are tender and spinach is wilted.

In the meantime, make the hollandaise by adding yogurt, egg yolks and lemon juice to a heat-resistant bowl. Set up a double broiler by filling a pot with 2 inches of water. Place the heat-resistant bowl on top of the pot so that it’s not touching the water. Bring water to a boil, and then reduce to simmer. Whisk the hollandaise continuously for roughly 10 minutes, until sauce thins and then thickens again. Once thickened, remove from heat and whisk in mustard and truffle oil. Add salt and white pepper.

In a medium or large pot of boiling water, poach eggs the traditional way or my preferred way, using my favorite tool – PoachPods! Poach eggs for a few minutes, until the white is no longer translucent and the yolk is still runny.

Assemble Eggs Benedict by layering the biscuit (sliced in half), mushroom mixture, eggs, and hollandaise.