Posts Tagged ‘Side Dish’

Lemon-Glazed Roasted Brussels Sprouts with Mushroom Medley

During the holidays, a spectacular side dish can easily steal the show from the main event. The girls from We Are Not Martha combined brussels sprouts, bacon and mushrooms in a recipe that is sure to be the star of your table.

Serves: 4


4 Cups brussels sprouts, halved
1 Tablespoon shallot, chopped
2 Tablespoons butter, melted
1 Tablespoon fresh lemon juice
1 teaspoon lemon zest
Dash of cayenne pepper
3 strips of bacon, roughly chopped
1 cup assorted mushrooms (I used shiitake, oyster, and baby bella), roughly chopped


  1. Preheat oven to 425 degrees.
  2. Begin by lightly coating the bottom of a roasting pan with olive oil. Once the sprouts are cleaned and halved, place them in the roasting pan. Add the chopped mushrooms, bacon, and shallots into the roasting pan.
  3. In a ramekin or small bowl, melt the butter in the microwave. Lightly whisk the cayenne pepper, lemon juice, and lemon zest into the melted butter and pour the butter mixture into the roasting pan. Lightly toss the sprouts to make sure they’re coated nicely with the butter.

Roast for 45 minutes or until the sprouts are golden brown and crispy.

Mushroom Ragout served with Taleggio Polenta and Gremolata

A mix of meaty sautéed mushrooms tops tangy polenta in this meatless meal.

Yield: 4 servings

Serving Size: 1/2 cup polenta with 1/4 cup prepared mushrooms


Mushroom Ragout
7 ounces crimini mushrooms
2 ounces shiitake
2 ounces portobello
2 ounces oyster mushrooms
2 tablespoons olive oil
1 small shallot minced finely kosher
Salt to taste
Black pepper to taste
1/4 cup vegetable stock
High quality olive oil Gremolata
1 tablespoon lemon zest
4 tablespoons italian parsley
1 garlic clove peeled

Taleggio Polenta
2 cups vegetable stock
1/2 cup polenta
1 teaspoon salt
2 tablespoons butter
2 ounces Taleggio cheese, rind removed and cubed


For mushroom ragout: Using a mushroom brush or a paper towel, gently clean the mushrooms. Cut the end of the stem off, and then slice into medium sized slices. Not too thin. In a large frying pan, heat the olive oil, over medium heat. Add the shallot, stir and cook until soft; about 2 minutes. Add the crimini and portobello mushroom, stir. Over low heat, cook the mushrooms until lightly caramelized, about 7 minutes. Add the shiitake and oyster mushrooms, stir and cook for an additional 5 minutes. Add the stock, stir and cook for 5 minutes. Season with salt and pepper. Remove from the heat. For gremolata: Add ingredients to food processor and pulse until finely chopped. Set aside.

For Taleggio polenta: Heat stock in a saucepan over medium heat until just heated through. Add salt and gently whisk in polenta, stirring constantly to prevent lumps. Whisk in butter. Turn the heat to a very low simmer. Cook for 20 minutes until the polenta is creamy, stirring often to prevent sticking. Remove from the heat and whisk in the Taleggio until creamy.

To serve: In a medium sized bowl, add Taleggio polenta and top with the mushroom mixture and gremolata. Drizzle with high quality olive oil and enjoy!

Nutrition Facts:

Calories: 290; Total Fat: 19g; Saturated Fat: 9g; Cholesterol: 15mg; Sodium: 1030mg; Protein: 15g; Total Carbohydrate: 25g; Dietary Fiber: 3g

Mushroom Orzo with Parsley, Lemon Zest and Olive Oil

This zesty vegetarian mushroom orzo is a crowd pleasing dish that’s low in sodium.

Yield: 6 servings

Serving size: 1 cup


1 1/3 cups whole wheat or high protein orzo
2 tablespoons olive oil (divided)
8 ounces button mushrooms, halved or quartered if very large
3 to 4 ounces oyster mushrooms, roughly chopped
3 to 4 ounces enoki, root trimmed and separated
2 cloves garlic, finely chopped
1/2 teaspoon sea salt
pinch freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon red pepper flakes
fresh parsley, coarsely chopped
1/4 cup grated Parmesan cheese


1. Cook orzo as package directs, drain and place in a large bow; cover to keep warm.

2. Meanwhile, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat.  Add button mushrooms, oyster mushrooms garlic, salt and pepper.  Cook, stirring occasionally, 5 to 8 minutes or until tender.  Gently toss in enoki mushrooms and cook 30 seconds longer.  Mix into warm orzo. Let rest 5 minutes.

3. Toss with last 4 teaspoons olive oil and remaining ingredients.  Serve warm.

Nutrition Facts

1 cup serving: Calories: 399; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 4g; Sodium: 336mg; Protein: 16g; Carbohydrates: 65g; Dietary Fiber: 5g

Foodservice portion

Mushroom Orzo with Parsley, Lemon Zest and Olive Oil (Foodservice portion)

This zesty vegetarian mushroom orzo is a crowd pleasing dish that’s low in sodium.

Yield: 24 servings

Serving Size: 1 cup


  • 8 cups whole wheat Barilla Plus orzo
  • 3/4 cup olive oil (divided)
  • 6 pounds enoki, oyster and button mushrooms, halved or quartered (depending on size)
  • 6 cloves garlic, finely chopped
  • 3 teaspoons sea salt (divided)
  • ¾ teaspoon freshly ground black pepper (divided)
  • 5 lemons, zested and juiced
  • 3 teaspoons red pepper flakes
  • 4 cups fresh parsley, coarsely chopped
  • 1 1/2  cups grated Parmesan cheese


1. Bring 5 quarts of water to boil in a large saucepot. Add orzo; cook 10 – 11 minutes or until firm.  Drain and place in a 2-gallon bowl; partially cover and keep warm.

2. In another bowl, toss together 1/4 cup olive oil, mushrooms and garlic. Season with 1 teaspoon salt and ½ teaspoon pepper. Warm a large sauté pan over medium heat; add mushroom mixture and lightly sauté until tender. Mix into warm orzo. Let rest 5 minutes.

3. Gently stir in remaining ingredients including reserved 1/2 cup olive oil. Season to taste with remaining salt and pepper. Serve warm.

Nutrition Facts

1 Serving: Calories: 399; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 4g; Sodium: 336mg; Protein: 16g; Carbohydrates: 65g; Dietary Fiber: 5g

Family portion

Mushroom Bruschetta

Serve sautéed mushrooms, shallots and garlic atop toasted baguette slices for an exciting go-to appetizer recipe.

Yield: 16-18 servings

Serving Size: 1 baguette slice with 1 tbsp. prepared bruschetta


1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
2 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
1 large garlic clove


Heat oven to broil.  Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden.  Remove and set aside.

Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color;  about 10 minutes.  Add the portobello mushroom, and cook until lightly browned; about 5 minutes.  Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper.

Remove the mushrooms from the pan and set aside in a bowl.  Add the balsamic vinegar to the frying pan, and bring to medium heat.  Using a wooden spoon, keep stirring until reduced in half, about 4 minutes.  Lower the heat, and stir the mushrooms and their juices into the reduction.  Serve on the slices of toasted baguette.

Nutrition Facts:

Calories: 70; Total Fat: 1.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 120mg; Protein: 2g; Total Carbohydrate: 12g; Dietary Fiber: 1g

Crimini and Pork Albondigas (Meatballs) with Chipotle Tomato Sauce

This mushroom and meat mix will give your meatball unique flavor and extra serving of veggies.

Yield: 10 portions

Serving size: 3 – 1 oz  meatballs


1 tablespoon vegetable oil
1 ½ pounds whole crimini mushrooms, quartered
1 cup white onion, small dice
½ cup roasted poblano peppers, small dice
1 pound raw pork
3 tablespoons Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Coarse Mediterranean Sea Salt
1 oz. thinly sliced green onion
1 ½ cups Panko bread crumbs
2 large eggs

Chipotle Tomato Sauce
1 tablespoon vegetable oil
½ cup white onion, minced
½ poblano peppers, minced
1 tablespoon Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Chipotle Pepper
2 cups chicken stock, unsalted
3 cups tomato sauce, no salt added
1 cup crushed tomatoes
2 teaspoons Lawry’s Salt Free Lemon pepper
1 teaspoon sugar
¼ cup red wine vinegar
1 tablespoon fresh cilantro, roughly chopped


To make the sauce: Heat oil in a pot. Saute onion and pepper until onion begins to caramelize. Add seasoning and stir until fragrant. Stir in chicken stock, tomato sauce and crushed tomatoes. Use a hand blender to blend mixture until smooth. Stir in lemon-pepper, sugar, vinegar and cilantro. Taste and adjust seasonings as needed, and refrigerate or warm on low heat until needed.

To make the meatballs: Preheat a convection oven to 350°F. Heat oil in sauté pan and cook mushrooms until browned, approximately 6-8 minutes. Remove mushrooms from pan. Add onions and cook until lightly caramelized, approximately 6-8 minutes.

Combine mushrooms, onions and roasted peppers in a food processor and pulse until mixture is finely minced. Allow mixture to completely cool in fridge.

Combine cooled vegetable mixture with pork, seasoning, salt, panko crumbs and eggs. Mix well to evenly combine. Scoop out 30 meat balls and round by hand. Place meatballs on a sheet pan lined with parchment paper. Bake meatballs for 15 minutes or until an internal temperature of 155°F is reached. Remove from oven and combine with Chipotle Tomato Sauce.

Nutrition Facts

Per serving: Calories: 310; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Sodium: 210mg; Protein: 14g; Total Carbohydrate: 25g; Dietary Fiber: 3g

Bacon Blue Cheese Stuffed Mushrooms

These bite-sized appetizers are everything a stuffed mushroom should be: savory, tangy, meaty, and a tad crunchy.

Yields : 24 Servings

Serving Size: 1 stuffed mushroom


24 medium to large mushrooms-cleaned and stems removed
8 ounces of cream cheese, softened
4 ounces of good blue cheese
2 teaspoons horseradish
2 teaspoons milk
1 garlic clove, minced or 1 teaspoon garlic powder
8 ounces of good bacon, cooked and minced
1/2 cup bread crumbs


Preheat oven to 350˚. Line a baking tray with parchment paper and lay out your mushrooms stem side up. In a medium mixing bowl stir together the cream cheese, blue cheese, horseradish and milk. Add the garlic and bacon, mixing well.

Divide the cream cheese mixture evenly between the mushrooms, then sprinkle the bread crumbs evenly over the mushrooms. Bake mushrooms in a 350˚ oven for 18-20 minutes or until tops are browned, and let them rest 5 minutes before eating.

Nutrition Facts

Calories: 100; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 20mg; Sodium: 180mg; Protein: 9g; Carbohydrate: 2g; Dietary Fiber: 0g

Triple-Mushroom au Gratin Potatoes

Yield: 10 servings


1/2  pound each sliced shiitake, crimini and small white button mushrooms
6    tablespoons butter, divided
1    tablespoon sherry, optional
5    tablespoons all-purpose flour
3    cups half-and-half cream
3    tablespoons minced fresh rosemary
1-1/2     teaspoons salt
1    teaspoon pepper
2    cups (8 ounces) shredded Gruyere cheese
2    pounds red potatoes, thinly sliced
1/2  teaspoon paprika


In a large skillet, saute mushrooms in 1 tablespoon butter and sherry if desired until liquid is absorbed. Remove from the heat and set aside.

In a large saucepan, melt the remaining butter. Whisk in flour until smooth; gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the rosemary, salt and pepper. Gradually add cheese; stir until cheese is melted. Remove from the heat.

Arrange the potatoes in a greased 13-in. x 9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika.

Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until golden brown and bubbly. Let stand for 15 minutes before serving.

Nutrition Facts: 3/4 cup (calculated without sherry) equals 442 calories, 29 g fat (18 g saturated fat), 104 mg cholesterol, 599 mg sodium, 23 g carbohydrate, 3 g fiber, 20 g protein.


Herb Roasted Mushrooms

Yield2: 2-4 as side dish


3/4 pound crimini mushrooms
1 sprig fresh rosemary, chopped
2 -3 sprigs fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 tablespoon lemon juice


Preheat the oven to 350 degrees. Place crimini mushrooms in a baking dish. Sprinkle the rosemary and thyme around the mushrooms. Sprinkle the kosher salt and black pepper over the mushrooms. Drizzle with olive oil and lemon juice. Bake in the preheated oven for 30  – 35 minutes or until mushrooms are tender. Serve hot.

Farfalle with Walnut-Tarragon Pesto, Crimini Mushrooms and Peas

Meaty crimini mushrooms and sweet petite peas are the perfect complement to the decadent walnut-tarragon pesto in this hearty vegetarian pasta dish.

Yield: 8 servings

Serving size: 1 cup pasta and 1 cup of vegetables


16 oz package farfalle (bow-tie shaped) pasta
16 oz crimini mushrooms, thinly sliced
1/2 cup frozen petite spring peas, thawed
1 cup raw walnuts, lightly toasted in a dry skillet
2 cups loosely packed parsley (some stems are fine)
1/2 cup fresh parmeggiano-reggiano cheese chunks
1/4 cup fresh tarragon leaves
1 TB fresh thyme leaves
1 peeled garlic clove
1/2 cup + 2 Tbs extra virgin olive oil
1 TB lemon juice
Sea salt
freshly ground black pepper


Cook farfalle according to package instructions.  Be sure to liberally salt the water. Drain and reserve a cup of pasta water.

In a large skillet, saute the mushrooms in 2 tablespoons of olive oil over medium-high heat until golden brown. Add a couple of pinches of sea salt and some freshly ground black pepper when they are near done. Turn off heat, add the cooked farfalle and set aside.

Make the pesto by first adding the garlic clove and Parmesan cheese to a food processor. Pulse until crumbly, then add the walnuts. Pulse again to smaller crumbles, making sure garlic is well incorporated. Then add parsley, tarragon, and thyme. Blend until herbs are finely minced in with the cheese and walnuts. Add the lemon juice, and with the processor running, slowly drizzle in 1/2 cup of olive oil. Check the seasonings and add some pepper and a pinch or two of salt to taste.

Add the pesto, 1/4 cup at a time, and the thawed peas to the skillet. Toss, and add a little bit of pasta water to thin the pesto.  Add more pesto as desired, toss again, and thin with pasta water as necessary.  Serve with a wedge of Parmesan cheese to grate fresh over the top.

Nutrition Facts

Calories: 510; Total Fat: 30g; Saturated Fat: 4.5g; Cholesterol: 5mg; Sodium: 100mg; Total Carbohydrate: 50g; Dietary Fiber: 4g; Protein: 14g

Mushroom Bread Pudding

It’s just a tad “lightened” up by using mushroom broth in place of the usual heavy cream, but still results in a fluffy, luscious bread pudding.

Servings: 8 servings


1 1-pound loaf whole wheat bread, cut into 3/4-inch cubes
6 ounces mushrooms, sliced
4 ounces prosciutto, diced
1/2 yellow onion, finely chopped
2 celery ribs, finely chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/8 teaspoon smoked paprika
4 large eggs
3 cups mushroom broth
1/2 cup shredded parmesan cheese
1/2 cup shredded asiago cheese


Preheat oven to 350 degrees. While oven is warming up, spread bread cubes in a rimmed baking sheet and place in oven to toast for 10 minutes. Heat a sauté pan over medium heat and cook prosciutto until browned. Remove to a bowl, leaving rendered fat in the pan. Add olive oil, celery and onion and cook until vegetables are soft and translucent. Add the mushrooms, salt, pepper, thyme and paprika, and cook until mushrooms are tender. Remove from heat.

In a large bowl, whisk eggs and mushroom broth to combine. Gently fold in toasted bread, the mushroom mixture, prosciutto and cheese. Pour into a lightly oiled 8×13-inch baking dish. Bake for 50 minutes, or until top is golden and pudding appears set.

Queso Fundido with Smoked Mixed Mushrooms


½ cup Chipotle Chile, small dried

1 cup Mushroom Stock (made from de-stemmed shiitake mushrooms)

2 tbsp Olive Oil

2 Poblano Chiles, sliced in strips

1 White Onion, sliced

1 Garlic Clove, minced

Salt and Pepper to taste

2 cups Oxaca Cheese

1½ lbs Assorted Shiitake, Crimini, and Oyster Mushrooms, sliced  and smoked


Smoked Mushrooms

  1. Combine sliced mushrooms on small sheet pan and place in smoker and smoke with hickory chips for 15-20 minutes based on the intensity of how strong a flavor you want from the hickory chips.


  1. Simmer dried Chipotle chile in mushroom stock until tender and half the liquid is evaporated.
  2. In a large sauté pan, heat olive oil and stew Poblano chilies with the onion and garlic until tender.  When Poblano chile mixture is cooked, add smoked mushrooms, Chipotle chile and the liquid from the soaked Chipotle chile; cook until the liquid is evaporated.  Season with salt and pepper and cool.
  3. Add the grated Oxaca cheese to the mushroom mixture and fill casuelas (small earthenware dish) with mixture; bake in hot oven (500˚F) until mixture is bubbling. Remove from oven and serve with fresh warm corn tortillas or fried chips.