Posts Tagged ‘We Are Not Martha’

Tri-Color Pasta and Portabella Salad

Meaty mushrooms bring satisfying flavor to the pasta salad – a light, quick and easy meal.

Servings: 6-8

Serving Size: 1 cup prepared recipe


1 13-ounce box of thin spaghetti * I recommend whole wheat for additional health benefits
6 ounces portabella mushrooms, roughly chopped
1 large red pepper, thinly sliced
1 large yellow pepper, thinly sliced
1 large orange pepper, thinly sliced
1 small white onion, diced
Olive oil
Salt and pepper to taste
1/2 cup Pecorino Romano grated cheese
Roughly two handfuls of fresh arugula


4 ounces white wine vinegar
1 ounce olive oil
1 chopped garlic clove
1/2 teaspoon dried mustard powder
1/8 teaspoon cayenne pepper
Dash of dried oregano


Prepare/boil your pasta and drain. Set aside. To prevent the pasta from sticking, drizzle a bit of olive oil over spaghetti, and toss.

Whisk together all of the ingredients for the dressing, and set aside.

Pour a tablespoon of olive oil into a sauté pan. Once heated, add all of the peppers, half of the diced onion, and all of the mushrooms. Continue to toss in pan until the onions are just softened. Make sure not to overcook as you want the peppers to still be a bit crunchy. Season with salt and pepper.

Once the vegetables are ready, combine both the pasta and the vegetables in a serving bowl. Toss in the arugula and the other half of the onion. I like a bit of crunch in my pasta salads, which is why I only cook half of the onion and add the other half in raw.

Finally, drizzle your dressing over the salad and toss to combine, making sure to scoop to the bottom to pick up any mushrooms that may have fallen! You wouldn’t want to miss out.

Nutrition Facts

Calories: 290; Total Fat: 6g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 260mg; Protein: 14g; Total Carbohydrate: 50g; Dietary Fiber: 9g

Mushroom Feta Quinoa Risotto

This savory vegetarian risotto is sure to satisfy with its hearty whole grains and meaty mushrooms.

Yield: 2 cups prepared

Servings: 4-6 servings


4-5 cups low-sodium chicken broth
2 T olive oil
3 shallots, chopped
3 cloves garlic, chopped
2 cups mushrooms of your choice (I used shiitake & baby bella), chopped in 1-inch pieces
1 1/2 cups quinoa
1/2 cups dry white wine
4 oz. feta cheese, crumbled
2 cups spinach


1) In a medium saucepan, bring chicken broth to a boil then lower to a simmer and keep on burner.
2) In a separate, medium-large saucepan, heat your olive oil over medium heat. Add the shallots, garlic, and mushrooms and cook for about 3 minutes, until onions are transparent.
3) Add the quinoa to the pot and cook for about 2 minutes.
4) Pour the wine in, listen to it sizzle, and then stir it a bit while the quinoa absorbs the wine.
5) Add one cup of chicken broth to the pot and stir a bit. You don’t have to constantly stir, but do check on the quinoa from time to time to make sure it’s not sticking to the pot. As soon as the chicken broth is absorbed by the quinoa, add another cup. Continue until the quinoa is nice and tender, but still firm. Don’t be a afraid to taste! That’s the best part.
6) Once all of the broth has been absorbed, stir in feta cheese. Take the risotto off the heat and stir in the spinach so it gets a little wilted.
7) Enjoy the most perfect comfort food of all.

Nutrition Facts:

Calories: 370; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 20mg; Sodium: 340mg; Protein: 17g; Total Carbohydrate: 42g; Dietary Fiber: 4g

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.

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)


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


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

Mushroom and Chorizo Tacos

Put a spin on tacos by mixing  spicy chorizo and hearty mushrooms for a quick and easy flavor-packed dinner.

Yield: 6 tacos

Serving Size: 1 taco


12 oz. Mexican chorizo, casings removed and crumbled
1/2 C onion, chopped
6 oz. shiitake mushrooms, stemmed and sliced
1 medium potato, cut into small cubes
1 habanero pepper, finely chopped
1/2 t cumin
Whole wheat tortillas, lightly toasted
1/4 C cilantro, finely chopped (for topping)
2 oz. cotija cheese (for topping)
1 avocado, diced (for topping)


Heat a saute pan over medium heat and add crumbled chorizo. Cook until mostly heated through (or mostly cooked through if chorizo was uncooked) and then add chopped onion, mushrooms, potatoes, and habanero. Cook, while stirring, for about 4-5 minutes, until ingredients begin to soften and brown up a bit. Mix cumin in.

Serve chorizo mushroom mixture on a lightly toasted whole wheat tortilla. Top with cilantro, cotija, avocado, or absolutely anything you want.

Nutrition Facts

Calories: 520; Total Fat: 32g; Saturated Fat: 12g; Cholesterol: 55mg; Sodium: 1170mg; Protein: 22g; Total Carbohydrate: 34g; Dietary Fiber: 7g

Beef, Shiitake and Snow Pea Stir Fry

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

Yields: 4

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


1 lb sirloin steak, cut into 2-inch long, 1/5-inch-thick slices
2 tablespoons extra virgin olive oil
1 tabelspoon minced peeled fresh ginger
8 ounces shiitake mushrooms, stemmed, thickly sliced
8 ounces snow peas
1 bunch green onions, sliced
1 cup fresh cilantro leaves, roughly chopped
5 tablespoons hoisin sauce
2 teaspoons chili-garlic sauce


Begin by seasoning the beef with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and mushrooms until mushrooms are tender, about 3 minutes.

Next, add the beef to the skillet until beef browns but still remains a bit pink in the center, about 1 minute.

Add snow peas, half of the green onions and half of the cilantro, stir-fry for about 1 minute.

Now, stir in hoisin sauce and chili-garlic sauce and continue to saute until peas are crisp and slightly tender, for an additional 1-2 minutes.

Season with salt and pepper and transfer to a serving bowl. Garnish with remaining cilantro and green onions. For a warm entree, serve immediately. Or if you’d like a cooler, more refreshing dish, chill in refrigerator and serve over cool udon noodles.

Nutrition Facts:

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

Foodservice portion

Mushroom Pierogis

Yield: 16 pieces


For the dough:
1/4 C smooth applesauce, plus more for serving
1 T olive oil
2 large eggs
1 C all-purpose flour
1 1/2 C whole wheat flour

For the filling:
1 T olive oil
6 oz. button mushrooms, sliced
1 small onion chopped
1 C applesauce
Fresh thyme
1/3 C gouda, shredded


1.) Start by making the pierogi dough. Mix together apple sauce, 1 T olive oil, 1/2 t salt, 1 egg, and 1/2 C warm water in a bowl. Mix flours together in another bowl and then stir the applesauce mixture into the flour.

2.) Knead dough for about a minute on a lightly floured surface, until smooth. Wrap in plastic wrap and set aside for about 30 minutes.

3.) Now for the filling. Heat 1 T of olive oil in a skillet over medium heat. Add the mushrooms, season with salt and pepper, and cook until brown, about 5 minutes. Now add the onion and cook for another 4 minutes, until tender.

4.) Stir 1 C apple sauce, 1/2 C water, thyme, and paprika in a small saucepan. Bring to a simmer, cover and cook about 5 minutes. Then uncover, stir, and cook until thickened, about 4 minutes. Taste and add more thyme and paprika if you desire.

5.) Unwrap the dough and roll it out into a rectangle about 1/8 inch thick (you might need to do it in two batches if your work space isn’t big enough). Then, using a drinking glass (or a round cookie cutter), cut circles of dough.

6.) Bring a large pot of water to a boil. Whisk egg in a bowl and set aside.

7.) Put a dollop of apple sauce mixture on each dough round. Then put about 1 T of mushroom/onion mixture in middle. Sprinkle some grated gouda over the rounds. Brush edges with egg wash. Repeat with all dough rounds. Then fold rounds in half and seal edges by pushing down with a fork.

8.) Drop pierogi in boiling water (4-5 at a time) for about 5 minutes. While they’re boiling, heat about 2 T of olive oil in a saute pan over medium heat. When pierogi are done boiling, put in saute pan for about 4 minutes (2 minutes on each side), until browned. Repeat with remaining pierogi.