Posts Tagged ‘shiitake’

The Red Cow Blended Burger

Recipe courtesy of Chef Trevis Langley, Red Cow, Minneapolis and St. Paul, Minnesota

Servings: 6 Burger

Ingredients

Burger Patties:
1 lb white button mushrooms, sliced 8 oz assorted shiitake, crimini
and oyster mushrooms
1 tbsp canola oil
1 c dry marsala wine
3 lbs ground angus beef, 80/20 meat-to-fat ratio

Roasted Garlic Aioli:
1 c mayonnaise
1 tbsp puréed roasted garlic 1⁄2 c sour cream
1 tsp white vinegar
1⁄2 tsp kosher salt
1⁄4 tsp white pepper

Fried Shallots with Truffle Oil:
14 c canola oil for frying
4 large shallots, thinly sliced 2 c our
Pinch of salt and pepper
1 tbsp tru e oil

To serve:
6 large hamburger buns of choice softened butter
6 slices fontina cheese

Directions

Burger Patties:
In a braising pan over medium heat, cook mushrooms until juices are released. Continue to simmer until all moisture is evaporated. Add marsala and cook down until all liquid is gone. Transfer mushrooms to a bowl and place in refrigerator to cool. Once cooled, add mushrooms to food processor and pulse until nely chopped. In a medium bowl add mushrooms and ground beef, mix until well combined. Divide into six 8-ounce balls.

Roasted Garlic Aioli:
In a bowl, add mayonnaise, garlic, sour cream, white vinegar, salt and white peppe; whisk until smooth.

Fried Shallots with Truffle Oil:
In a heavy-bottom saucepan tted with a deep-fry thermometer, heat oil to 350°F. Rinse shallots under cold water and place in a large bowl. Add our to bowl and toss until shallots are coated. Shake o excess and drop shallots into hot oil. While frying, stir constantly until golden and crispy. Remove shallots from oil and transfer to a clean bowl. Toss with salt, pepper and truffe oil.

Cook Burger Patties:
In a large skillet heated to 400°F, place burger portions on pan and press into 1⁄2-inch patties. Generously season with salt and pepper. Cook until crust has formed, about 5 minutes. Flip and continue to cook, about 5 minutes. Place 1 slice of cheese on each patty and cook until melted. Remove burgers from heat to rest. Spread softened butter onto each half of bun and toast in skillet until golden brown. Remove bun and spread a tablespoon of aioli on the bottom half of each bun, with burger patty and fried tru e shallots. Top with bun and serve.

Cream of Mushroom Soup

Chef Billy Parisi is back to share his umami-rich cream of mushroom soup recipe; sure to please during the Thanksgiving season!

Yield: Makes 1 gallon

Ingredients:
8 slices of chopped bacon
1 small diced yellow onion
6 small diced stalks of celery
4 finely minced cloves of garlic
1 pint of button mushrooms
1 pint of baby portabella mushrooms
1 cup of shitake mushroom caps
1 cups of oyster mushrooms, stems removed
¼ cup of flour
1 cup of chardonnay
64 ounces of chicken stock
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Kosher salt and cracked pepper to taste
Fresh thyme leaves for garnish shredded
Parmesan for garnish

Procedures:
1. In a large pot on high heat render the bacon fat until the bacon lardons become crispy.
2. Remove the bacon and add in the onions, celery and garlic and saute for 8 to 10 minutes over medium-high heat or until lightly browned.
3. Next, add in the mushrooms are cook for 20 to 25 minutes or until the mushrooms are browned.
4. Sprinkle in and stir in the flour until it has been completely mixed in.
5. Deglaze with the white wine and cook until it is almost gone.
6. Add in the chicken stock and bring it to a boil and until it becomes thick.
7. Puree the mushroom soup until smooth with a hand blender or a regular blender.
8. Return the pureed soup to the pot and finish with the heavy cream, parsley, salt and pepper.
9. Garnish with croutons, crispy bacon lardons, fresh thyme and Parmesan.

Fancy Mushroom & Gouda Style Melts

These easy mushrooms melts are meaty, creamy and cheesy. Perfect for a quick lunch.

Servings: 2

Time: 30 minutes

Ingredients:

2 tsp butter
1 cup sliced fancy mushrooms of choice (e.g. shiitake, chanterelles, etc)
½ red onion, sliced
Salt & pepper
Sliced Gouda cheese, to taste
2 lightly toasted slices of whole wheat bread
2 tsp chopped parsley

Directions:

Melt butter in a skillet. Add mushrooms and onion, season with salt and pepper and sauté until browned.

Top each slice of bread with mushroom and onion mixture and slices of cheese.

Broil the slices for about 5 minutes making sure to not burn the cheese. Cheese should melt until it is golden brown.
Garnish each melt with fresh parsley.

Mushroom Cassoulet

Traditionally made with meat, this slow-cooked bean stew with vegetables and fresh herbs, has been reinvented with mushrooms.

Servings: 4-6

Time: 2-3 hours

Ingredients:

2 cups portabella mushrooms, chopped
1 cup shiitake mushrooms, chopped
1 cup cannellini beans, soaked overnight or for six hours (to soak, cover with two inches of water in a bowl)
2 tbsp olive oil
1 medium yellow onion, peeled and chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
4 garlic cloves, peeled and chopped
5 cups water (preferably filtered)
2 tbsp tomato paste
1 tsp smoked paprika (pimenton)
1 bouquet garni of bay leaf, thyme and parsley tied together with kitchen twine
1 cup breadcrumbs
2 tbsp extra virgin olive oil
2 tbsp parsley, chopped
Salt and freshly ground pepper

Directions:

Preheat the oven to 350°F.

In a braising pan with a tight-fitting lid, heat the extra virgin olive oil over medium heat. Add onion, celery and carrots, stirring occasionally until lightly caramelized (about 10 minutes). Add garlic and cook for 1 more minute. Add the mushrooms and cook until tender, about 4 minutes.Add cannellini beans, water, tomato paste, paprika, bouquet garni and a pinch or two of salt and a dash of pepper. Stir to combine. Cover with lid and bake in the oven for 90 minutes to 2 hours, or until beans are tender.

Meanwhile, toss the breadcrumbs with the olive oil, parsley, salt, and pepper.

Remove cassoulet from oven and check seasoning (salt and pepper). Top with breadcrumb mixture and bake uncovered for another 30 minutes or until golden brown.

Serve family style.

Asian Mushroom Matzoh Ball Soup

Matzo ball soup is a traditional Passover dish made with a rich stock, tons of vegetables and hearty matzo dumplings, with a little mushroom love

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Serves: 6

Ingredients

10 cups stock
3 eggs
1 cup matzo meal
¼ cup green onions, plus more for garnish
¼ cup shiitake mushrooms, minced
¼ cup cilantro, minced, plus more for garnish
¼ teaspoon black pepper, plus more to taste
¼ teaspoon salt, plus more to taste
3 tablespoons olive oil
1 teaspoon fresh ginger, minced
2 teaspoons balsamic vinegar
½ cup carrots, julienne
½ cup shitake mushrooms, sliced
2 jalapenos, sliced
6 lime wedges

Direction

First, make your matzo balls. In a medium bowl, whisk ½ cup of stock with eggs. Then mix in matzo meal, green onions, minced shitake mushrooms, minced cilantro, garlic, olive oil, salt and pepper. Since the dough will be sticky, refrigerate it for 30 minutes.

When you are ready to cook, form matzo meal concoction into about 14 1-inch balls.

Now, make your soup. Bring a large stockpot of water to a boil. Lower to a simmer and add matzo balls. Cover and cook for 20-30 minutes until matzo balls puff up and are cooked through.

In a separate stockpot, add remaining broth, ginger, balsamic vinegar, carrots and mushrooms and simmer for 10-15 minutes until flavors meld and carrots and mushrooms are cooked. Add matzo balls to the soup and serve with jalapeno, cilantro, green onions and lime as garnish!

Green Curry Egg Sandwich

Scrambled eggs with sweet peppers, assorted mushrooms and onions sautéed in a green curry sauce stuffed in Naan bread with spicy radish sprouts

Yield: 12 sandwiches

Ingredients

Green Curry Sauce:

2 (13.5-ounce) cans unsweetened coconut milk
¼ cup green curry paste
3 tablespoons fish sauce
½ cup minced fresh basil

Canola oil as needed
8 ounces sliced assorted mushrooms (white button, crimini and shiitake)
2 to 3 large red bell peppers, julienne
2 to 3 large green bell peppers, julienne
1 medium sweet onion, julienne

24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs

12 Naan bread or oven-baked flatbread
Spicy radish sprouts, for garnish

Directions

Green Curry Sauce:

Heat coconut milk, curry paste and fish sauce in a medium saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes. Stir in fresh basil. Keep warm.

Sandwich Filling:

Heat 1 teaspoon oil in small sauté pan over medium high heat. Add 1 ounce sliced mushrooms and cook until softened, then add 1 ounce red bell pepper, 1 ounce green bell pepper and 1 ounce sweet onion, and sauté for about 1 minute. Add 3 tablespoons warm green curry sauce and cook for about 1 minute until vegetables are crisp tender. Set aside and keep warm.

For Each Sandwich: Whisk 2 eggs (about ⅓ cup) pour into a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining.

Sandwich Assembly:

Warm Naan in a hot oven or on a dry sauté pan. Spoon eggs and vegetable mixture down the center of the Naan; add 2 tablespoons of curry sauce. Garnish with sprouts. Serve immediately.

Shiitake and Chicken Lettuce Wraps

Sliced mushrooms and chicken combine to create an easy to make fresh and tasty Asian classic.

Preparation Time:  5 minutes

Cooking Time:  15 minutes

Yield: 4-6 servings

Serving Size: 1 romaine lettuce leaf with 1 cup filling

Ingredients

2 teaspoons toasted sesame oil, divided
1 teaspoon olive oil
8 ounces shiitake or Portabella mushrooms, thinly sliced
1 boneless, skinless chicken breasts, pounded to 1/2 inch thickness and thinly
sliced
1 teaspoon chili garlic sauce
1 small red bell pepper, thinly sliced
1 cup bean sprouts, rinsed
1/4 cup diagonally sliced green onions
1 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon grated fresh ginger
1 fresh plum, diced (optional)
1 head romaine, Boston or Bibb lettuce

Directions

Heat a large sauté pan over medium high heat. Add 1 teaspoon sesame oil and olive oil. Add a single layer of mushrooms and cook, without stirring, for 3 minutes, until they begin to soften. Portabellas will take a little longer than shiitakes.

In a cup, mix 1/4 cup water and chili garlic sauce and pour in to pan, then add chicken. Cover and cook 5 minutes, then remove the lid, stir and cook another 3 minutes, or until chicken is cooked through. Add bell pepper, bean sprouts and onion and stir to heat through, about 2 minutes.

In a cup, mix soy sauce, remaining 1 teaspoon sesame oil, hoisin sauce, ginger, diced plum (if desired) and 2 tablespoons water. Add to skillet and bring to a boil. Spoon into lettuce cups, then roll. Serve immediately.

Nutrition Facts

Calories: 120; Total Fat: 4.5g; Saturated Fat: 0.5g; Cholesterol: 25mg; Sodium: 590mg; Protein: 13g; Carbohydrates: 9g; Dietary Fiber: 2g

Beef, Shiitake and Snow Pea Stir Fry (Foodservice portion)

Mushrooms, steak and snow peas combine beautifully in this easy Asian stir-fry.

Yield: 20 servings

Serving size: 4 oz steak and 1/2 cup vegetables (1 rounded cup)

Ingredients

5 pounds beef sirloin steak, cut into 2-inch by 1/4-inch strips
1 cup vegetable oil
1/2 cup minced peeled fresh ginger
2 1/2 pounds fresh shiitake mushrooms, stemmed and thickly sliced
2 1/2 pounds fresh snow peas, trimmed
5 cups sliced fresh green onions
5 cups fresh cilantro leaves, roughly chopped
1 1/2 cups hoisin sauce
3 tablespoons chili-garlic sauce

Directions

1. Season beef with salt and pepper.  Heat a small amount of the oil in a large wok, rondeau, flat top griddle or skillet over high heat; stir fry ginger and mushrooms in oil until mushrooms are tender, about 3 minutes.  Remove to hotel pan; cover to keep warm.

2. Adding oil in small amounts as needed, stir fry the beef in a single layer 1 minute or until browned but still remaining a bit pink in the center, working in batches if necessary.  Add to mushrooms.

3. Adding more oil as needed, stir fry snow peas, half of the green onions and half of the cilantro 1 minute.

4. Stir in hoisin sauce and chili-garlic sauce and continue to cook 1 to 2 minutes or until peas are tender crisp.

5. Turn into hotel pan, tossing well with beef and mushrooms. Adjust seasoning with salt and pepper.  Garnish with remaining cilantro and green onions.

Tips: Can be served cold as a salad with chilled udon noodles.

Nutrition Facts:

Calories: 280; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 30mg; Sodium: 620mg; Protein: 21g; Carbohydrates: 23g; Dietary Fiber: 4g

Family portion

Thai Curry Mushrooms and Tofu

Take your family on a low-sodium culinary adventure around the world with this mushroom curry.

Yield: 6 servings

Serving size: 1 cup

Ingredients

1 pound extra firm tofu, drained
1 tablespoon Thai green curry paste
1 (13 to 14 ounce) can coconut milk (divided)
1 1/2 teaspoons olive oil
1 tablespoon brown sugar
1 tablespoon fish sauce (optional)
8 ounces shiitake mushrooms, halved
8 ounces cremini, mushrooms, halved
1 small onion, cut into 1-inch dice
1 small red pepper, seeded and cut into 1-inch dice
1 cup green beans (fresh or frozen and thawed), cut into 2-inch pieces
1 lime, juiced
1/4 cup fresh basil, coarsely chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Directions

1. Working on the long side of the block of tofu, slice it into 8 slices.  Place two layers of paper towel on a rimmed baking sheet and top with tofu slices.  Place two more layers of paper towel on top of the tofu, followed by another baking sheet.  Weigh with a heavy skillet or 3 cans for about hour to squeeze out excess moisture.  Cut each rectangle into 4 pieces.

2. Heat olive oil in a deep skillet or Dutch oven over medium heat.  Add green curry paste and cook 30 seconds to soften.  Add coconut milk, brown sugar and fish sauce (if using); bring to a simmer and cook for 3 – 4 minutes.

3. Add mushrooms and onion; cover and simmer 3 – 4 minutes.  Gently stir in tofu; cover and simmer 3 – 4 minutes.  Add peppers and green beans; simmer partially covered 3 – 4 minutes.

4. Add lime juice and basil and gently stir just to combined; season with salt and pepper.  Serve with steamed white or basmati rice, if desired.

Nutrition Facts

1 cup serving: Calories: 259; Total Fat: 20g; Saturated Fat: 13g; Cholesterol: 0g; Sodium: 262mg; Protein: 12g; Carbohydrates: 13g; Dietary Fiber: 3g

Foodservice portion

Crab and Mushroom Cakes with Chipotle Aioli

Take a culinary twist on the traditional crab cake with this crab and mushroom recipe at your next party.

Yield: 8 servings

Serving size: 1-4oz. cake with 1 tablespoon aioli

Ingredients

1 1/3 cups brown rice
1/2 cup Great Northern or cannellini beans (from a 15 to 16-oz. can), drained and rinsed
4 teaspoons unsalted butter
1/4 cup finely chopped red onion (about 1 small)
1 small jalapenos, seeded and finely chopped
1 large portabella mushrooms, gills removed and finely chopped
4 oz. cremini mushrooms, thinly sliced
4 oz. button mushrooms, finely chopped
1 tablespoon flour
1 egg, beaten
4 teaspoons low fat mayonnaise
3 tablespoons grated part-skim Mozzarella cheese
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh cilantro
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper (divided)
1 (6-oz. pkg.) refrigerated crabmeat, cleaned and chopped
2 scallions, thinly sliced
4 oz. shiitake mushrooms, stems removed and thinly sliced
2/3 cup panko bread crumbs
1/4 vegetable oil

Chipotle Aioli

1/3 cup mayonnaise
1 chipotles chile in adobo sauce (from a 7.5-oz. can), seeded and minced
1 tablespoon fresh lemon juice
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon Dijon mustard

Place all aioli ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.

Directions

1. Bring 2 cups of water to boil in a large saucepan.  Add rice, turn heat down and simmer 30 – 40 minutes.  Drain any excess liquid.

2. Meanwhile, place drained beans in a large bowl. mash thoroughly using the back of a fork or potato masher.  Set bowl aside.  Heat butter in a 3-quart saucepan over medium heat.  When melted, add onion and jalapeno.  Cook 3 – 4 minutes, stirring often.  Add portabella, cremini and button mushrooms.  Season with salt and pepper.  Cook until mushrooms are almost dry.  Stir in flour and cook 2 more minutes.  Remove from heat and, when cooled to room temperature, fold mixture into the mashed beans.

3. Stir egg, mayonnaise, warm cooked rice, cheese, lemon juice, cilantro and cayenne into mashed beans.  Fold in shiitake mushrooms, crab and scallions (the mixture will be sticky).

4. Portion into 24 mounds by packing mixture into 1/4 cup measure or small ice cream scoop, arranging in a single layer on a baking sheet.  Use a flat-bottomed mug or large glass to flatten each mound into a 2 to 3-inch patty.  Sprinkle with half of the panko crumbs, pressing in lightly.  Use a spatula to carefully turn each patty.  Sprinkle with remaining panko.

7. Heat 2 tablespoons oil in a non-stick 10-inch skillet until hot over medium heat.  Working in batches, cook patties 5 to 8 minutes or until well browned on both sides, adding oil as needed.  Keep warm until ready to serve.

8. Serve cakes topped with 1 teaspoon of chipotle aioli (recipe follows) each.

Nutrition Facts

One 4oz. cake with 1 tablespoon aioli: Calories: 324; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 54g; Sodium: 483mg; Protein: 12g; Carbohydrates: 43g; Dietary Fiber: 3g

Foodservice portion

Thai Curry Mushrooms and Tofu (Foodservice portion)

Take your family on a low-sodium culinary adventure around the world with this mushroom curry.

Yield: 24 servings

Serving Size: 1 cup

Ingredients

  • 4  pounds extra firm tofu, drained
  • 1/4 cup Thai green curry paste
  • 4 (13.66 ounce) cans coconut milk (divided)
  • 3 tablespoons olive oil
  • 1/4 cup brown sugar
  • 1/4 cup fish sauce (optional)
  • 2 pounds shiitake mushrooms, halved
  • 2 pounds cremini, mushrooms, halved
  • 2 medium onions, cut into 1-inch dice
  • 3 medium red peppers, seeded and cut into 1-inch dice
  • 4 cups green beans (fresh or frozen and thawed), cut into 2-inch pieces
  • 4 limes, juiced
  • 1 cup fresh basil, coarsely chopped
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • Optional: cooked white or Basmati rice

Directions

1. Slice each block of drained tofu into 8 rectangles. Place two layers of paper towel on a sheet tray and top with tofu slices. Place two more layers of paper towel on top of the tofu, followed by another sheet tray. Weigh with a skillet or heavy can for about an hour to squeeze out excess moisture. Dice each rectangle into 4 pieces.

2. Mix green curry paste with half of one can (about 7 ounces) of coconut milk in a small bowl. Heat olive oil in a 4-quart saucepan over medium heat. Add green curry coconut paste slowly, cooking until fragrant. Stir in remaining coconut milk, brown sugar and fish sauce (if using); bring to a simmer and cook for 3 – 4 minutes.

3. Add mushrooms and onion to saucepot; cover and simmer 3 – 4 minutes.  Gently stir in tofu; cover and simmer 3 – 4 minutes. Add peppers and green beans; simmer partially covered 3 – 4 minutes. Stir gently to avoid breaking up tofu.

4. Stir in lime juice and basil until well combined; season with salt and pepper.  Serve with white or basmati rice, if desired.

Nutrition Facts

(for 1 cup): Calories: 259; Total Fat: 20g; Saturated Fat: 13g; Cholesterol: 0g; Sodium: 262mg; Protein: 12g; Carbohydrates: 13g; Dietary Fiber: 3g

Family portion

Crab and Mushroom Cakes with Chipotle Aioli (Foodservice portion)

Take a culinary twist on the traditional crab cake with this crab and mushroom recipe at your next party.

Yield: 24 cakes

Serving Size: 1-4 ounce cake with 1 tablespoon aioli

Ingredients

4 cups brown rice
2 (15.8 oz) cans Great Northern Beans, drained (Note: Cannellini Beans can be used as a substitute for Great Northern Beans)
3 pounds assorted mushrooms (cremini, button, shiitake)
1 pound portabella mushrooms, gills removed
1/2 cup unsalted butter
1 large Spanish onion, finely diced
2  jalapenos, seeded and finely diced
3 tablespoons all-purpose flour
3 eggs, whisked
1/2 cup low fat mayonnaise
1 cup grated part-skim Mozzarella cheese
1/4 cup fresh lemon juice
1/4 fresh cilantro, chopped
1 teaspoon cayenne pepper
2 teaspoons sea salt (divided)
1 teaspoon freshly ground black pepper (divided)
1 pound crabmeat, cleaned and chopped
1/4 cup fresh scallions, thinly sliced
4 cups panko bread crumbs
Vegetable oil

Chipotle Aioli

2 1/4 cups mayonnaise
3 chipotles canned in adobo sauce, seeded and minced
3 tablespoons fresh lemon juice
3 teaspoons seafood seasoning, such as Old Bay
3 teaspoons Dijon mustard

Directions

1. Place all aioli ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.

2. Bring 8 cups of water to boil in a large saucepot.  Add rice, turn heat down and simmer 30 – 40 minutes.  Drain any excess liquid; partially cover and keep warm.  Place drained beans in a large bowl.  Smash thoroughly using the back of a fork or potato masher.  Set bowl aside.

3. Remove stems from shiitake mushrooms. Thinly slice shiitake and cremini mushrooms; finely dice button and portabella mushrooms.

4. Heat butter in a 3-quart saucepan over medium heat.  When melted, add onion and jalapeno. Cook 3 – 4 minutes, stirring often.  Add all mushrooms except shitake.  Season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until mushrooms are almost dry.  Stir in flour and cook 2 more minutes.  Remove from heat and, when cooled to room temperature, fold mixture into the mashed beans.

5. Stir eggs, mayonnaise, cooked rice, cheese, lemon juice, cilantro and cayenne into mashed beans.  Re-season as needed with remaining salt and pepper.  Fold in reserved shiitake mushrooms, crab and scallions (the mixture will be sticky).

6. Preheat oven to 350 degrees. Using a 1/4 cup measure or small ice cream scoop, gently shape mixture into 24 (4 ounce) patties.  Place panko on a plate or small sheet pan. Gently press each patty in the panko until lightly coated; turn over and repeat to coat both sides. Remove patties to a sheet tray.

7. Heat 1/4 inch of vegetable oil in a non-stick 10-inch skillet. Gently add half of the patties; brown evenly on each side, about 3-4 minutes. Remove to baking tray to keep warm. Repeat with remaining patties.  Place tray in oven for 5 minutes to heat through.

8. Serve cakes topped with 1 tablespoon of chipotle aioli each.

Nutrition Facts

(for 1-4oz. cake with 1 tablespoon aioli): Calories: 324; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 54g; Sodium: 483mg; Protein: 12g; Carbohydrates: 43g; Dietary Fiber: 3g

Family portion