Posts Tagged ‘white button’

Classic Cheeseburger

Blending finely chopped mushrooms and lean ground beef give burgers an incredible texture and flavour. Even the biggest meat lover will be asking for seconds.

Serves 6
Prep Time: 10 mins.
Cook Time: 20 mins.

Ingredients

8 oz fresh button Mushrooms
1/4 cup oats
1 lb lean ground beef
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 tsp salt
6 slices Cheddar cheese
6 hamburger buns
Traditional toppings such as lettuce, tomato, onion, pickles, ketchup and mustard

Directions

Place the mushrooms and oats in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add the beef, seasoning blend and salt. Pulse until well combined. Form the mixture into six 4-inch patties.

Set a greased grill pan over medium-high heat. Place the burgers on the pan, and cook, without turning, for 5 to 7 minutes. Flip burgers and cook for an additional 5 minutes. Add cheese and cook for 1 minute more. Serve on hamburger buns with traditional toppings.

Variation: For a gourmet cheeseburger replace the Cheddar with crumbled blue cheese and garnish with caramelized onions.

Tip: Chill the patties for 30 minutes before cooking on an outdoor grill to ensure they hold together well and flip easily.

Cheesy Beef Skillet

This one skillet dinner is a delicious and quick meal idea for busy families on the go.

Serves 4
Prep Time: 10 mins.
Cook Time: 25 mins.

Ingredients

8 oz fresh button Mushrooms
1 tbsp canola oil
1 onion, chopped
1/2 lb lean ground beef
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1/2 tsp each salt and pepper
2 tbsp all-purpose flour
3 cups low-sodium chicken broth
6 cups extra broad egg noodles
1/2 cup sharp Cheddar cheese spread
1 cup peas
2 tbsp finely chopped parsley or chives

Directions

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the onion and cook for 3 minutes or until softened. Add the mushrooms, ground beef, seasoning blend, salt and pepper. Cook, stirring often for 5 minutes.

Sprinkle the flour over the skillet; stir for 1 minute. Pour in the broth and bring to a boil. Stir in the noodles. Cook, covered, for 7 minutes.

Stir in the cheese spread and peas. Cook, stirring often, for 5 minutes or until the noodles are tender and the sauce is thickened. Stir in the parsley. Serve immediately.

Cheeseburger Pizza

Serves 8
Prep Time: 20 mins.
Cook Time: 20 mins.

Ingredients

8 oz fresh button Mushrooms
1 tbsp canola oil
1/2 lb lean ground beef
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1/2 tsp each salt and pepper
1 ball prepared pizza dough
1/3 cup tomato sauce
1/3 cup barbecue sauce
1 1/2 cups shredded part skim Mozzarella Cheddar Blend
1 plum tomato, seeded and diced
1/2 small red onion, very thinly sliced
1/2 cup shredded lettuce
1/4 cup light mayonnaise
2 tbsp yellow mustard

Directions

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture, ground beef, seasoning blend, salt and pepper. Cook for 10 minutes until mushroom mixture is browned.

Preheat the oven to 450°F (230°C). Roll the dough out, on a lightly floured surface, into an 18 x 12-inch rectangle; transfer to a parchment-lined baking sheet. Stir the tomato sauce with the barbecue sauce and spread over the dough. Sprinkle cheese over the sauce; top with mushroom mixture, tomatoes and red onion.

Bake for 20 to 25 minutes until golden. Stir the mayonnaise with the mustard. Sprinkle the lettuce over the pizza and drizzle with mayonnaise mixture. Cut into portions and serve immediately.

Tip: Place the mayonnaise mixture into a plastic re-sealable bag and snip off a small portion of the corner. Pipe the mixture over the pizza to get an even drizzle.

Mushroom Parmesan Melts

“The versatility of mushrooms in any dish make them the perfect ingredient to add a hearty and nutritious touch to the meal.”

Ingredients

4 slices whole wheat country bread sliced ¼-inch thick
12 ounces fresh sliced mushrooms, rinsed and patted dry
1 teaspoon kosher salt
1 tablespoon olive oil
½ cup Parmesan cheese, coarsely grated

Directions

1. To grill the bread heat a grill to medium and place the bread slices over indirect heat for about 3-minutes per side or until grill marks begin to show. This step can also be completed on a grill pan.
2. While the bread cools add the mushrooms and salt to a sauté pan and warm over medium heat. Cook the mushrooms until they release their liquid and cook down so they are completely softened.
3. Turn the broiler on high and place the grilled bread on a baking sheet. Divide the mushrooms among the four pieces of grilled bread and top with equal amounts of the Parmesan cheese.
4. Broil the toasts for about 2 minutes, or just until the Parmesan begins to melt. Remove immediately. Drizzle the breads with the olive oil and serve!

Mushroom Scramble Mug

Make the morning less hectic with this quick five minute breakfast.

Preparation Time: 5 minutes

Cooking Time: 2 minutes

Yield: 1 serving

Serving Size: 1 prepared mug

Ingredients

Non-stick cooking spray
1 cup white button mushrooms, sliced
1/4 teaspoon salt
Pinch freshly ground black pepper
1 whole egg
1 egg white
1 slice fat-free American cheese, torn in strips
1 tomato or red pepper, diced (optional)
Whole wheat English muffin (optional)

Directions

Lightly spray the inside of a microwaveable mug with non-stick cooking spray, place mushrooms in mug and sprinkle with salt and pepper. Cover and microwave for 1 minute. Let rest 30 seconds and drain any excess liquid.

Add whole egg and egg white to mug and mix well with a fork. Add cheese and tomato or red pepper (if desired) and microwave for 1 minute, stirring halfway through. Let rest 30 seconds to allow eggs to finish cooking. Enjoy in the mug or on a toasted whole wheat English muffin.

Nutrition Facts

Calories: 170; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 215mg; Sodium: 1,000 mg; Protein: 18g; Carbohydrates: 13g; Dietary Fiber: 2g

Chocolate Chili (Foodservice portion)

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 24 servings

Serving size: 1 1/4 cup

Ingredients

1 1/2 pounds white button mushrooms
1 1/2 pounds cremini mushrooms
8 teaspoons canola oil
2 pounds 93% lean ground beef
16 cloves garlic, peeled and chopped (about 1/3 cup)
4 medium onions, peeled and chopped
4 green or red bell peppers, seeded and chopped
2 teaspoons freshly ground black pepper
4 (16-ounce) cans reduced-sodium black beans, drained and rinsed
4 (16-ounce) cans reduced-sodium red kidney beans, drained and rinsed
1 (10-pound) can no-salt-added diced tomatoes, undrained (about 13 cups)
2 teaspoons ground cumin
1/4 cup unsweetened cocoa (optional)

Directions

1. Chop mushrooms into ¼-inch pieces

2. Heat canola oil in large pot over medium heat.  Add mushrooms, beef, garlic, onion and peppers and cook 8 to 10 minutes or until meat is cooked through and onion is translucent, breaking meat into very small bits. Season with freshly ground black pepper.

3. Stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling. Then reduce heat and simmer uncovered for 10 to 15 minutes.

Tip: Garnish with your favorite chili toppings such as cumin, oregano, and jalapeno peppers. This recipe can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Family portion

Chocolate Chili

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 6 servings

Serving Size: 1 1/4 cup

Ingredients

  • 6 ounces white button mushrooms
  • 6 ounces cremini mushrooms
  • 8 ounces 93% lean ground beef
  • 2 teaspoons canola oil
  • 4 cloves garlic, peeled and diced
  • 1 medium sweet onion, peeled and chopped
  • 1 green or red bell pepper, seeded and chopped
  • 1 16-ounce can reduced-sodium black beans, drained and rinsed
  • 1 16-ounce can reduce red kidney beans, drained and rinsed
  • 1 28-ounce no-salt-added diced tomatoes, undrained
  • 1/2 teaspoon ground cumin
  • 1 tablespoon unsweetened cocoa (optional)
  • freshly ground black pepper, to taste

Directions

1. Chop mushrooms into ¼-inch pieces. Reserve.

2. Place a large saucepan over medium-high heat. Add the meat and cook, breaking meat into very small bits.  Drain. Season with freshly ground black pepper. Remove meat from pan. Reserve

3. Heat canola oil in saucepan over medium heat. Add mushrooms, garlic, onion, and pepper.  Saute until onions are translucent, about 4 to 5 minutes.

4. Add the meat back to the pan, and stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling, then reduce heat and simmer, uncovered, for 10 to 15 minutes.

Tips: Adjust seasonings to taste. This can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Foodservice portion

Mushroom Bulgogi Tacos

Meaty mushrooms make these Asian-fusion vegetarian tacos a great meal for any time of day.

Yield: 4 tacos

Serving size: 1 taco

Ingredients

Bulgogi Marinade (recipe follows)
8 oz. white button mushrooms, halved
2 teaspoons canola oil
4 (6-inch) flour tortillas, warm
Quick Kimchee Slaw (recipe follows)
1/2 cup crumbled panela cheese
Thinly sliced jalapenos
Fresh cilantro sprigs, for garnish
Toasted sesame seeds, for garnish

Bulgogi Marinade

1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 cup grated fresh pear
a pinch red pepper flakes
4 teaspoons soy sauce
4 teaspoons apple juice
4 teaspoons brown sugar
1 tablespoon rice wine vinegar
1 tablespoon thinly sliced green onion
1/2 teaspoon toasted sesame seeds
1/2 teaspoon sesame oil

Whisk together all of the ingredients. Refrigerate.

Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.

Quick Kimchee Slaw

1 1/2 cups shredded Napa cabbage
1 small carrot, shredded
2 green onions, thinly sliced
1/2 teaspoon red pepper flakes
1 small clove garlic, minced
1 teaspoon kosher salt
2 tablespoons rice wine vinegar

Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well; refrigerate for an hour.  Squeeze out juices and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed.

Note: Can be made up to 1 day in advance

Directions

1.  Heat a large skillet over medium high heat; add oil, then mushrooms.  Cook for 2 minutes stirring occasionally until golden; turn.

2.  Add the marinade and simmer until it is reduced to a glaze. Pour the glazed mushrooms into a serving dish.

3.  To serve, top each tortilla with mushrooms, slaw, cheese, cilantro, jalapeño and a sprinkle of sesame seeds and fold in half to eat.

Nutrition Facts

Calories: 140; Total Fat: 2.5g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 660mg; Protein: 9g; Total Carbohydrate: 21g; Dietary Fiber: 3g

Foodservice portion

Mushroom Lover’s Chicken

Mushrooms pair with everything, and our easy skillet Mushroom Lover’s Chicken recipe is smothered in a flavorful mushroom sauce that is company fancy, but easy enough for a weeknight.

Yields: 4

Serving Size: 4-5 oz. chicken breast with 1/2 cup mushroom topping

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)
2 tablespoons vegetable oil
3 tablespoons butter
1 small onion, chopped
1/2 pound (8 ounces) fresh white mushrooms, sliced
1 cup chicken broth
1/2 cup dry white wine, optional (see note)

Directions

In a shallow dish, combine flour, salt, and pepper; mix well. Dip chicken in flour mixture, coating well.

In a large skillet, heat oil over medium-high heat. Add chicken and cook 4 to 5 minutes per side, or until golden brown. Remove chicken to a plate and cover.

In the same skillet, melt butter. Add onions and mushrooms; sauté 5 to 7 minutes, stirring occasionally. Stir in chicken broth and wine and bring to a boil, then reduce heat to low. Return chicken to skillet and cook 6 to 8 more minutes, or until no pink remains in chicken, turning once.

Spoon mushroom sauce over chicken and serve immediately.

NOTE: If you prefer not to use wine, simply substitute it with an additional 1/2 cup of chicken broth.

Nutrition Facts

Calories: 410; Total Fat: 20g; Saturated Fat: 7g; Cholesterol: 120mg; Sodium: 250mg; Protein: 39g; Total Carbohydrate: 16g; Dietary Fiber: 1g

Five Spice Mushrooms with Udon Noodles

This quick and easy vegetarian meal is packed with a satisfying flavor combination of meaty mushrooms, spices and chewy noodles.

Yields: 4

Serving size: 1 cup pasta with 1 cup vegetables

Ingredients

1 8 oz. package white or crimini mushrooms, sliced
½ lb. fresh asparagus, cut into 1” pieces
1 8 oz. package dried udon noodles
5 cups of water
2 T cooking oil
2 garlic cloves, finely chopped
½ t five-spice powder
Pinch of salt
1/3 cup tamari or soy sauce
¼ cup honey
½ tsp cayenne pepper
¾ tsp five spice powder

Directions

Whisk the sauce ingredients together in a small bowl and set aside.  Cook the udon noodles according to package instructions, drain and set aside (you might want to drizzle a small amount of oil on the noodles to prevent them from sticking).

While the noodles are cooking, bring the 5 cups of water to a rolling boil and add the asparagus.  Blanche them for no more than 45 seconds, then remove with a slotted spoon and set aside in a small bowl.

In a large skillet, heat the oil over medium high heat.  Add the garlic and cook until golden brown and fragrant.  Next add the mushrooms, five-spice powder and salt, and stir-fry for 1-2 minutes.  Add the blanched asparagus and cook for another 2-3 minutes, until the vegetables are tender.

Finally, add the noodles & prepared sauce to the vegetables and mix well.  Serve immediately and enjoy!

Nutrition Facts:

Calories: 470; Total Fat: 25g; Saturated Fat: 3.5g; Cholesterol: 0mg; Sodium: 1610mg; Total Carbohydrate: 57g; Dietary Fiber: 4g; Protein: 10g

The Forest Burger (Foodservice portion)

Sautéed crimini mushrooms, Gorgonzola and crispy shallots bring depths of decadent flavor to this Revolution Brewery burger.

Yields 24 servings

Serving Size: 1 10-oz burger

Ingredients

15 lbs. ground beef
Salt
Freshly ground black pepper
2 lbs. white button mushrooms
One 12-oz. bottle mild ale (such as Revolution’s Workingman Ale)
3 lbs. thinly sliced shallots
Seasoned batter, as needed for shallots
24 poppyseed hamburger buns
Vegetable oil
3 lbs. gorgonzola cheese

Directions

Season the beef with salt and pepper and form it into 10-oz. patties. Refrigerate.

Saute the mushrooms in a large pan with the ale until tender. Season with salt and pepper. Refrigerate until needed.

For each serving, to order: grill 1 burger to desired doneness. Reheat 2 oz. mushrooms in a small pan. Coat 2 oz. shallots in batter and deep-fry until golden and crisp. Brush 1 bun with oil and heat it on a flat-top until lightly crisped.

Layer the bottom of the bun with the mushrooms, then the burger, top with 2 oz. gorgonzola, then the shallots. Finish with the top of the bun and serve immediately.

Nutritional Facts

Calories: 1190; Total Fat: 70g; Saturated Fat: 31g; Cholesterol: 305mg; Sodium: 1530mg; Protein: 96g; Carbohydrates: 42g; Dietary Fiber: 3g

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Mushroom Bulgogi Tacos (Foodservice portion)

Yields 24 tacos

Serving size: 1 taco

Ingredients

Korean Bulgogi Marinade

Makes 3 cups

1 tablespoon grated fresh ginger

2 teaspoons minced garlic

4 oz. grated pear

½ teaspoon red pepper flakes

½ cup soy sauce

½ cup apple juice

1 lemon, zested and juiced

½ cup packed brown sugar

¼ cup rice wine vinegar

1 oz. thinly sliced green onion

¼ cup hoisin sauce

1 tablespoon toasted sesame seeds

1 tablespoon sesame oil

Quick Kimchee Slaw

Makes 24 oz.

30 oz. shredded Napa cabbage

3 oz. shredded carrot

12 green onions, thinly sliced

1 tablespoon red pepper flakes

1 tablespoon chopped garlic

1 ½ tablespoons kosher salt

3 oz. rice wine vinegar

Taco Filling

3 lb. 12 oz. white button mushrooms, halved

Canola oil

24 (6-inch) flour tortillas

12 oz. panela cheese, crumbled

Thinly sliced jalapenos, for garnish

Fresh cilantro sprigs, for garnish

Toasted sesame seeds, for garnish

Directions

To make the marinade: Whisk together all of the ingredients. Refrigerate. (Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.)

To make the kimchee slaw: Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well and put in a colander over a bowl. Refrigerate and allow to drain for 1 hour. Squeeze out the excess juice and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed. (Note: Keeps only 1 day.)

To make the tacos: Heat a large sauté pan to smoking hot, add a little oil, then a single layer of mushrooms. Allow them to sear for a couple of minutes, then toss and remove to a sheet pan. Repeat with the remaining mushrooms, working in batches.

Return the mushrooms to the pan and add the marinade. Allow the marinade to simmer until it is reduced to almost a glaze. Pour the glazed mushrooms into a hotel pan and hold hot for service.

For each serving, to order: Heat a tortilla over an open flame or on a griddle until it puffs. Place 2 oz. mushrooms on the tortilla, topped with 1 oz. kimchee slaw, ½ oz. panela cheese, several sprigs of cilantro, 4 or 5 slices of jalapeno, and a sprinkle of sesame seeds. Serve immediately.

Family portion