Posts Tagged ‘University’

Grilled Mushroom Asada (Foodservice portion)

Fill up on Latin flavor with hearty grilled portabella mushrooms accompanied by warm corn tortillas and cool, tangy guacamole.

Yields 24 servings

Serving Size: 1 grilled portabella cap with 2 corn tortillas and 1 tbsp guacamole


¾ cup finely minced garlic
6 serrano peppers, seeded, finely minced
3 cups lime juice
3 cups apple cider vinegar
6 tablespoons ground cumin
¼ cup chili powder
6 cups roughly chopped fresh cilantro
6 cups canola oil
Freshly ground black pepper
24 portabella mushrooms, stems and gills removed
Pico de gallo, for garnish
Guacamole, for garnish
Corn tortillas, warm


In a large container, mix together the garlic, serranos, lime juice, vinegar, cumin, chili powder, cilantro, and oil. Season with salt and pepper. Lay the mushrooms in a single layer in hotel pans. Pour the marinade over them and marinate for 25 minutes, turning halfway through.

Preheat a grill on medium and oil the grates. Remove the mushrooms from the marinade and grill them cap-side down for 3 to 4 minutes. Flip and grill until just tender, another 3 to 4 minutes. Baste with remaining marinade, if desired.

Let the mushrooms rest, then slice them ¼ inch thick. Keep warm or refrigerate until needed.

For each serving, to order: Plate 1 sliced portobello and garnish with pico de gallo, guacamole, and warm tortillas.

Nutritional Facts

Calories: 360; Total Fat: 20g; Saturated Fat: 2.5g; Cholesterol: 5mg; Sodium: 490mg; Protein: 9g; Carbohydrates: 40g; Dietary Fiber: 8g

Portabella and Spinach Sandwich

Yield: 1 serving


1/2 roasted red or yellow bell pepper

1 Portabella mushroom

Extra Virgin Olive Oil

1 slice yellow or sweet onion

Butter, as needed

1/2 teaspoon minced garlic

1/8 teaspoon fresh oregano

Touch of mint

10 fresh spinach leaves

1 Focaccia roll

2 slices provolone cheese

2 slices vine ripe tomato


Roast pepper over flame until skin is charred, let cool, peel and julienne (can use jarred roasted red peppers). Drizzle Portabella mushroom with olive oil and grill until tender, remove from grill and slice; set aside.  Sauté onion in butter with minced garlic and fresh herbs until tender.  Toss in spinach leaves and roasted red peppers and sauté a minute or two longer until spinach is wilted.

Halve focaccia roll and assemble with Portabella mushroom slices topped with spinach sauté, then lay provolone on sandwich and allow to melt under broiler; top with sliced tomato, halve and serve warm.

Mediterranean Orange & Couscous Salad

Yield: 40 servings


2 cups Orange Juice

3 cups water

6 cups Couscous

3 bunches Green onion, chopped

3 small Green Bell Peppers, chopped

3 small Zucchini, chopped

3 small Yellow Squash, chopped

2 cups Mandarin Orange sections, drained

For Dressing:

1½ cups natural yogurt

3 tablespoons fresh mint chopped

Grated rind of 1 orange


Combine orange juice and water, bring to a boil and add couscous slowly while stirring. Bring back to a boil, reduce heat and simmer for about 15 minutes until couscous is fluffy.  Remove from heat, fluff with fork and allow to cool.  Once cool, add remaining ingredients, toss with dressing just prior to serving and garnish with fresh mint leaves.

Mediterranean Napoleon

Yield: 4 servings


4 medium Portabella caps (3.5 to 4-inches in diameter)

4 ounces Vinaigrette Dressing, basic recipe

1 teaspoon minced garlic

4 slices beefsteak tomatoes, ½” thick

4 horizontal cut slices eggplant, ½” thick,

8 horizontal cut slices zucchini, ½” thick

8 horizontal cut slices yellow squash, ½” thick

4 slices mozzarella cheese, ¼” thick

2 red bell peppers, halved and roasted

4 slices tofu, roasted

8 fresh basil leaves

4 wooden skewers

4 rosemary spears

4 tablespoons meatless tomato sauce with mushrooms


1. Marinate Portabellas in vinaigrette for two hours.

2. Add garlic, tomatoes, eggplant, zucchini, yellow squash, cheese and tofu to dressing and toss lightly.

3.Place Portabellas, skin side down on a baking sheet and stack with 2 basil leaves, tomato, eggplant, zucchini, yellow squash, mozzarella, roasted red pepper and tofu.

4.Place a skewer through the stack to hold together while roasting.

5.Roast in a pre-heated 375˚F oven for about 15 to 20 minutes, replacing the skewers with rosemary sprigs about 5 minutes before done.

6.Plate and serve with meatless tomato sauce.

Chorizo Breakfast Sandwich with Mushroom Gravy

Yield: 4 servings


4 tablespoons butter

1 yellow onion, sliced

10 crimini mushrooms, cleaned and sliced

5 garlic cloves, minced

3 ½ cups chicken stock

1 ounce porcini mushrooms, dried

¼ cup flour

1 cup dry white wine

½ cup heavy cream

2 tablespoons fresh parsley, chopped

1 teaspoon fresh thyme, chopped

Salt and pepper to taste

2 cups arugula

4 ounces Spanish chorizo sausage, sliced on a bias and crisped

4 tablespoons olive oil vinaigrette

4 whole eggs

8 thin slices of hearty bread, lightly grilled


For mushroom gravy: Sauté onion and criminis in butter until brown, add garlic and cook until soft. Bring chicken stock to a boil and add porcinis. Remove from heat and let steep for 15 minutes. Remove porcinis from broth and chop, reserving the steeping liquid. Add chopped porcinis to crimini-onion mixture and whisk in flour. Add reserved mushroom liquid and white wine and bring to a boil and let simmer for 3 minutes then remove from heat. Add heavy cream and fresh herbs. Season with salt and pepper to taste and keep warm until service time.

In a small bowl combine arugula and chorizo. Toss with olive oil vinaigrette and season lightly with salt and pepper. Poach eggs until yolk is barley set. Place a piece of bread on a plate, top with a small amount of arugula salad, set a poached egg on salad and cover with mushroom gravy, lean top piece of bread against.

Roasted Portabella Pizza

Yield: 6 servings


2 16-ounce jars roasted red peppers

1 quart heavy cream

Cornstarch and cold water for thickening

2 cups balsamic vinegar

6 portabella mushrooms

2 tablespoons olive oil

Salt and pepper to taste

1 small red onion

½ pound bacon

2 pounds fresh spinach

1½ cups shredded parmesan

1 ½ cups goat cheese


For roasted red pepper sauce: Place 1 jar of roasted red peppers in blender until pureed. Add to small sauce pan, add cream and heat to a slow boil. Mix cornstarch with cold water until dissolved and add to cream mixture. Mix until the sauce coats the back of a spoon. Keep warm until ready to serve.

For balsamic reduction: Pour balsamic vinegar into sauce pot. Heat and slowly reduce by half or more until it becomes a syrupy consistency. Keep warm until ready to serve.

Clean gills and remove stems from mushrooms. Lightly oil and sprinkle with salt and pepper to taste. Place on sheet pan and roast at 350°F for 5 minutes. Dice onion, bacon and roasted peppers and sauté until tender. Slowly add spinach to pan and allow it to cook until all spinach has been wilted. Place this mixture into mushroom caps. Top each mushroom cap with ¼ cup of cheese and return to oven until cheese melts. Serve with roasted red pepper sauce and balsamic reduction.

Vegetarian Mushroom Stir-Fry

Yield: 24 appetizer servings



1 ½ cups vegetarian oyster sauce
1 cup + 2 tablespoons sugar
¾ cup soy sauce
1 tablespoon sesame oil
4 ½ quarts water
1 cup + 2 tablespoons cornstarch
¾ cup vegetarian soup base

Stir fry

5 pounds firm tofu, drained, cut into triangles (½ x 1 ½ inches)
3 pounds dry rice stick noodles
1 ½ cups vegetable oil
¼ cup minced garlic
½ cup minced peeled ginger
6 pounds cleaned, sliced shiitake mushrooms
1 ½ pounds sliced carrots, blanched and drained
5 pounds Chinese broccoli, cleaned and cut into 4-inch pieces, blanched and drained


To make the sauce: Whisk together the oyster sauce, sugar, soy sauce, and sesame oil. Bring to a simmer. Whisk together the water, cornstarch, and soup base. Combine with the oyster sauce mixture and heat until slightly thickened. Remove from the heat. Makes about 6 ½ quarts.

Heat a deep fryer until 375 to 400°F. Deep-fry the tofu triangles in batches until golden brown, turning once. Drain on paper towels. Set aside.

For each serving, to order: In a deep fryer, cook 1 ½ ounces rice stick noodles until puffed but not browned. Drain on paper towels. In a wok, heat 2 tablespoons oil over high heat. Stir-fry ½ teaspoon garlic and 1 teaspoon ginger until fragrant. Add 4 ounces mushrooms and cook for 1 minute. Add 1 ounce carrots, 2 ½ ounces broccoli, and about 2 ounces fried tofu. Stir-fry to heat through, 1 minute. Add about 1 cup sauce mixture and simmer until heated through. Put the rice sticks in a bowl and ladle the vegetables and sauce on top. Serve immediately.

Fennel and Mushroom Salad

Yield: 24 two-ounce servings


Meyer Lemon Vinaigrette
1/4 cup fresh Meyer lemon juice
1/2  teaspoon honey (or more if using regular lemons)
1 teaspoon Dijon mustard
3 ounces extra-virgin olive oil
Salt and black pepper

2  pounds fennel bulbs
1 pound white button mushrooms
Salt and black pepper
1 ounce chopped fresh chives


To make the vinaigrette, combine the juice, honey, and mustard in the bowl of a food processor or blender. While the machine is running, slowly pour in the oil to emulsify the vinaigrette. Season with salt and pepper. Makes about 3/4 cup.

To make the salad, trim the tops from the fennel and reserve the best-looking inner fronds for garnish. Shave the fennel  1/8 inch thick on a mandoline. Toss it with a little of the vinaigrette to prevent browning and layer them on a large platter.

Shave the mushrooms 1/8 inch thick on a mandoline. Layer them over the fennel. Sprinkle everything with salt and pepper. Drizzle with about ½ cup more vinaigrette. Sprinkle with the chives and garnish with the reserved fennel fronds.

Barley and Mushroom Salad

Yield: 8 four ounce servings


1 tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon brown mustard
3 tablespoons olive oil
Salt and pepper
1/2 red onion
Olive oil
2 2/3 cups vegetable broth
2/3 cup pearl barley
4 ounces raw shiitake mushrooms, sliced
1/2 cup chopped fresh parsley
1 teaspoon salt


For Vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.

Preheat oven to 350°F. Peel onion half and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.

In a medium pot, bring broth to a boil and add barley. Reduce heat and simmer, covered, until barley is tender (35 to 40 minutes). Drain any excess liquid; spread barley on a baking sheet to cool.

In a sauté pan over medium heat, cook mushrooms with 1 tablespoon of oil until tender. Mix sautéed mushrooms into cooled barley, along with onion, parsley, salt and Vinaigrette. Adjust seasoning as desired.

Vegan Mushroom Stroganoff (Foodservice portion)

Yield: 24 servings

Serving size: 3/4 cup pasta with 1/2 cup sauce


  • 2 ounces olive oil
  • 4 ounces diced onion
  • 1 ounce minced garlic
  • 3 pounds button mushrooms, sliced
  • 1 pound cremini mushrooms, roughly chopped
  • 2 ounces white wine
  • 2 ounces tomato paste
  • 3 ¾ cups plain soy milk
  • 4 ounces all-purpose flour
  • 2 pounds whole wheat fettuccine
  • ½ ounce chopped fresh parsley


Heat the oil in a large rondo and sauté the onions until translucent. Add the garlic and sauté for 2 more minutes. Add the sliced button mushrooms and sauté until the juices are released. Strain the mushrooms, reserving the liquid. Sauté the cremini mushrooms until the juices are released. Strain the creminis, reserving the liquid.

In a separate pan, heat both mushroom liquids with the wine and tomato paste until almost boiling. Mix 1 cup of the soy milk with the flour to make a slurry. Stir the remaining 2¾ cups soy milk into the mushroom liquid. When it simmers, whisk in the slurry until smooth. Add both kinds of mushrooms into the sauce and adjust seasoning with salt and pepper.

Toss the mushroom sauce with the fettuccine. Serve 6-ounce portions, garnishing with fresh parsley.

Note: This is for about 3½ ounces of sauce to 2½ ounces of noodles. Peas are a colorful addition too.

Family portion