Posts Tagged ‘The Blend’

Mighty Mushroom Blended Burger

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

Ingredients

1/2 pound any variety mushroom
2 tablespoons olive oil, divided
1 pound ground beef
1/2 teaspoon salt
4 buns

Instructions

Finely dice mushrooms or gently pulse in food processor. In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, cooking 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make four patties. Add remaining olive oil to pan and cook burger patties on medium-high heat until internal temperature reaches at least 160 F. Plate and add desired toppings to bun.

Recommended toppings include: pickled red peppers, crumbled blue cheese and watercress greens.

Mighty Mushroom Lettuce Wrapped Blended Burger

Servings: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:

½ pound mushrooms, cremini or white button
2 tablespoons olive oil, divided
1 pound ground beef
½ teaspoon salt
4 slices cheddar cheese
1 tomato, thinly sliced
½ red onion, thinly sliced
1 head iceberg, green leaf or butter lettuce, rinsed then dried
Optional: chopped pickles, mayonnaise, mustard, ketchup

Instructions:

Finely dice mushrooms or gently pulse in food processor. In skillet over medium-high heat, warm 1 tablespoon olive oil. Add mushrooms and cook for 5-7 minutes, or until golden brown. Remove from heat and set aside to cool. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Divide the meat mixture into 4 equal patties. In the same pan over medium-high heat, add remaining tablespoon of olive oil and cook burger patties until the internal temperature reaches 160 degrees, about 5 minutes per side. Place cheese slices on top of each patty and cook just until melted.

Remove patties from heat. To assemble, place tomato and onion slices on top of each patty. Top with condiments if desired. Use 2 or 3 lettuce leaves per patty and tightly wrap around each burger.

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.

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.

Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter Recipe

If you’re looking for a festive and seasonal appetizer for your holiday feasts, try this Sausage and Mushroom Stuffed Acorn Squash – simple and loaded with flavor.

Serves 6

Ingredients

1 pint of domestic mushrooms, brushed free of any dirt
1 pound of loose Italian sausage
2 cups of cooked brown rice
1 peeled and small diced granny smith apple
1 peeled and small diced fuji apple
¾ cup panko bread crumbs + more to top off with
3 teaspoons of chopped fresh sage
1 teaspoon of chopped fresh thyme
4 acorn squash cut in half, seeds removed and seasoned
1 stick of unsalted butter
Kosher salt and fresh cracked pepper to taste

Directions

1. Preheat the oven to 375°.

2. Finely minced the mushrooms using a knife or in a food processor.

3. Add the mushrooms to a bowl and mix with the sausage, rice, apples, ¾ cup of panko bread crumbs, 1 teaspoon of sage, 1 teaspoon of thyme, and salt and pepper until combined.

4. Next, place the squash skin side down on a sheet tray lined with parchment paper and season the inside with salt and pepper.

5. Evenly divide the sausage mushroom mixture and stuff it into the center of the acorn squash. Sprinkle on remaining bread crumbs and bake in the oven at 375° for 30 to 35 minutes or until the tops are lightly browned and the sausage is cooked through out.

6. In a small pot add in the butter and cook over low heat until the milk fat solids are cooked and the butte begins to turn light brown. Remove from the heat, season with salt and pepper, and remaining sage and drizzle it over the cooked stuffed squash.

7.Enjoy!

Asian Mushroom Chicken Patties

Turn up the heat this month and top your summer salad with Asian Mushroom Chicken Patties. Your patio party just got better.

Ingredients:

1/2 pound ground chicken
1/2 pound cremini mushrooms
1/2 cup yellow onion, diced
1 large clove garlic, finely minced
2/3 cup panko
1/8 cup cilantro, finely minced
2 teaspoons Sriracha
1 egg
sprinkle salt and pepper
1/2 bunch cilantro leaves
1 large cucumber, thinly sliced
2 carrots, grated or cut into ribbons

Dressing:
1/8 cup fish sauce
1/4 cup sugar
1 tablespoon water
1/4 cup fresh lime juice
1 large garlic, finely minced
1 small red chili, thinly sliced
butter or red leaf lettuce

Directions

1. Combine all of the dressing ingredients together in a small jar, place on the lid and shake to combine. Refrigerator until ready to serve.
2. In a processor or chopper, chop the mushrooms finely.
3. Place the mushrooms, ground chicken, yellow onion, garlic, bread crumbs, cilantro, Sriracha, egg and salt and pepper together in a bowl. Mix well.
4. Form the mixture into small patties – will make 12.
5. Preheat a stove-top grill pan or an outdoor grill. Lightly coat the grate with a little olive oil.
6. Place the patties onto the hot grill and cook for about 2 – 3 minutes. The meat will lift up on its own when it is ready to turn over. Flip and cook for another 2 – 3 minutes until cooked through.
7. Remove from the grill.
8. To serve, place a lettuce leaf onto a plate, top with some cucumber, carrots, cilantro and a mushroom chicken patty.
Drizzle with some dressing.

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.

Italian Turkey Sausage Sliders

Score major points at your next gathering with these Italian Turkey Sausage Blended Sliders.
Makes 6 sliders

Ingredients:

2 teaspoons olive oil, divided
8 oz whole baby Portobello mushrooms, finely chopped
1lb bulk Italian turkey sausage
½ small onion, finely chopped
1 egg
¾ cup shredded mozzarella cheese
pinch of coarse salt and fresh ground pepper
2 bell peppers (any color) sliced thin
1 sweet onion, sliced thin
½ teaspoon dried oregano
salt and pepper to taste
6 Italian dinner rolls

Directions:

1. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add finely chopped mushrooms to skillet and cook for about 5-7 minutes, until completely cooked down. Set aside to cool.

2. Add Italian turkey sausage, chopped onion, egg, mozzarella cheese and cooled mushrooms to a large bowl. Season with coarse salt and fresh ground pepper. Using your hands, gently combine and form into 6 patties. Place in the refrigerator for 15 minutes to set before grilling.

3. While your burgers are in the refrigerator, prepare your pepper and onion topping. Heat remaining teaspoon olive oil over medium-high heat in large skillet. Add peppers and onion to skillet, season with salt, pepper and oregano. Let cook for 15 minutes, occasionally tossing will cooking.

4. Heat your grill to medium-high heat. Place burgers on lightly oiled grill (or you can brush a little oil on each patty to prevent sticking). Cook burgers for about 7 minutes on each side, until completely cooked through.

5. Serve on Italian dinner rolls with sautéed peppers and onions, ketchup and mustard.

Tater Tot Casserole

Any night is a good night for comfort food and an easy recipe you can serve up for the family! This is one of those dinners with only 6 ingredients and very little prep work, and gets gobbled up in no time at all.

Prep Time: 10 Min
Cook Time: 35 Min
Total Time: 45 Min
Serves: 6

Ingredients

1 1/2 lbs ground turkey
1/2 yellow onion, chopped
3/4 cup mushrooms, finely diced
1 can cream of mushroom soup
frozen tater tots
1 cup shredded cheese

Instructions

1. Preheat oven to 350°.
2. In a large frying pan, saute turkey, onion and mushrooms until meat is cooked through and vegetables are tender. Toss in can of soup and stir.
3.Pour meat mixture into the bottom of a 3qt casserole dish. Top with frozen tater tots (as much as you’d like). Sprinkle cheese over the top.
4.Bake for 35 minutes, or until tater tots are golden.

Quick Mushroom Beef Stroganoff Skillet Supper

Quick Mushroom Beef Stroganoff Skillet Supper comes together in 30 minutes for an easy weeknight dinner.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yield: 6 servings

Ingredients

1⅓ lbs (600 g) grass-fed ground beef (I used 85% lean)
1 large onion, diced
10 oz (285 g) cremini mushrooms (also known as baby bellas), diced
3 large cloves garlic, minced
12 oz (340 g) cream cheese, cut into cubes
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
Fresh parsley, for garnish
Cooked egg noodles, rice, or vegetable noodles (like “zoodles”), for serving

Directions

1. Add the beef, onion, mushroom, and garlic to a large, deep-sided skillet over high heat. Cook (covered) until the beef is browned and the vegetables are tender, about 8 to 10 minutes, stirring occasionally to break up the meat.
2. Turn the heat down to medium-low. Stir in the cream cheese, Worcestershire sauce, salt, and black pepper and cook until smooth, about 3 to 5 minutes, stirring constantly.
3. Serve the stroganoff sauce garnished with fresh parsley, along with egg noodles, rice, or vegetable noodles.

Easy Salisbury Steak with Mushroom Gravy

This easy Salisbury steak recipe incorporates mushrooms and onions right into the beef patties before they’re smothered with a flavorful mushroom gravy!

Ingredients

1 pound ground beef
⅓ cup bread crumbs
½ cup button mushrooms, chopped into small pieces
¼ cup chopped onions
1 large egg, beaten
½ teaspoon salt
½ teaspoon black pepper
2 10¾ ounce cans beef broth
1 onion, sliced
1 cup button mushrooms, sliced
3 tablespoons cornstarch
4 tablespoons water
Rosemary sprigs for garnish, optional

Directions

1. Mix together ground beef, bread crumbs, mushrooms, chopped onions, egg, salt and pepper in a bowl until combined.
2. Shape the mixture into 4 equal-sized patties.
3. Fry the patties in a skillet, 5 minutes per side.
4. Add the broth and sliced onion and mushrooms to the skillet.
5. Bring the mixture to a bowl then reduce heat to low and cover.
6. Simmer for about 10-12 minutes or until no longer pink in the center.
7. Transfer patties to a plate and cover them with foil to keep them warm.
8. In a separate bowl, combine the cornstarch and the water. Set aside.
9. Bring the gravy mixture in the skillet to a boil.
10. Stir the cornstarch mixture into the gravy mixture and cook for about 1-2 minutes or until thickened.
11. Pour over patties and serve.
12. Garnish with sprig of rosemary if desired.

Note: Serve patties over mashed potatoes with steamed green peas on the side.

Philly Cheesesteak Skillet Dip

Ingredients

1/2 lb. extra lean ground beef
1 c. diced portobello mushrooms
1/2 c. diced green bell pepper
1/2 c. diced white or yellow onion
2-3 T. Worcestershire sauce
Salt and pepper
8 oz. reduced-fat cream cheese
1 c. plain, non-fat Greek yogurt
1 c. shredded Monterrey Jack Cheese

Instructions

1. Preheat oven to low broil (about 500F).
2. Brown meat in a cast iron skillet.
3. Drain most of the fat and return to skillet.
4. Add in mushrooms, green pepper, and onion.
5. Cook until vegetables are soft.
6. Stir in desired amount of Worcestershire sauce and season with salt and pepper.
7. Reduce heat to low, and stir in cream cheese and Greek yogurt.
8. Stir until melted and combined.
9. Top with shredded cheese.
10. Broil for about 3 minutes, or until melted.
11. Serve with sliced baguette for dipping.