Posts Tagged ‘white buttons’

Mushroom Beef Sloppy Joes

Chopped mushrooms, when sautéed, blend seamlessly with ground meats. Swapping or adding mushrooms to a recipe can add an extra serving of vegetables to the plate.

Yield: 4 servings

Ingredients

8 oz white button mushrooms
8 oz cremini mushrooms
¼ lb 90% lean ground beef
1½ tbsp canola oil
½ cup chopped onion
1 garlic clove, minced
1 8 oz can no-salt-added tomato sauce
1 tbsp chili powder
1 tbsp brown sugar
1 tsp cider vinegar
½ tsp ground black pepper
4 whole wheat buns

Directions

Chop mushrooms to approximate size and texture of cooked ground beef. Heat a sauté pan over medium-high heat. Add ground beef and mushrooms, and cook. Sauté until ground beef is done. Remove mushroom-beef mixture from pan. Add onions and garlic to pan; cook until golden. Return mushroom-beef mixture to pan, along with remaining ingredients. Simmer about 10 minutes; remove from heat. Serves 4.

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Mushroom Burger Wrap

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The Forest Burger

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Mini Mushroom Burgers

Flatout Mushroom and Chicken Fajita Wraps

Tasty mushrooms are topped with fresh salsa for an easy Mexican meal or appetizer.

Yield: 4 (16 as appetizers)

Serving Size: 1 Flatout wrap with 2 cups of prepared filling

Ingredients

1 tablespoon olive oil or butter
1 small onion, diced
16 ounces fresh white button mushrooms, sliced (about 5 cups)
4 tablespoon salsa
4 Flatout Harvest Wheat Wraps
2 cups cooked chicken, shredded
4 lettuce leaves (optional)

Directions

Heat 1 tablespoon olive oil in sauté pan over high heat. Add onions and a single layer of mushrooms. Leave the mushrooms alone as they sauté – be patient as they turn red-brown – then turn and sauté until second side turns a similar color.

Spread 1 tablespoon salsa on each Flatout Wrap. Layer a quarter of the chicken, mushrooms, onions and lettuce (if desired) at rounded end of each wrap. Roll tightly and serve.

If desired, cut each wrap into quarters and serve as an appetizer or snack.

Nutrition Facts

Calories: 380; Total Fat: 12.1g; Saturated Fat: 2.8g; Cholesterol: 75mg; Sodium: 447mg; Protein: 52g; Carbohydrate: 26g; Dietary Fiber: 8g

Baja Salmon with Mushrooms

Plenty of vitamin D in this highly flavorful salmon and mushroom dish.

Yield: 4 servings

Serving size: 5oz salmon fillet with 1/2 cup mushroom topping

Preparation Time: 7 minutes

Cooking Time: 8 minutes

Ingredients

1 tablespoon olive oil, divided
6 ounces white button mushrooms, quartered or halved
1 packet dry citrus marinade
3/4 cup frozen white sweet corn kernels, thawed
1/2 cup red onion, diced, run under cold water
1/2 cup red bell pepper, diced
1/4 cup cilantro leaves, minced
2 tablespoons lime juice, freshly squeezed
1/2 teaspoon kosher salt
4 salmon filets (about 5 ounces each)
1/4 cup water

Directions

Heat a large sauté pan over medium high heat. Add 2 teaspoons oil and swirl to coat bottom of pan. Add mushrooms and sauté 2 minutes. Add 1 tablespoon of dry citrus marinade mix to the mushrooms and continue cooking another 3 minutes.

Remove mushrooms from the pan and place in a large mixing bowl. Add the corn, onion, red pepper, cilantro, lime juice and salt to the cooked mushrooms and toss to combine. In same sauté pan, add remaining teaspoon of oil and swirl to coat pan.

Sprinkle the top of each salmon filet with 1 teaspoon dry citrus marinade mix. Add salmon, seasoned side down, to hot pan and sear 1 minute. Flip over and add water to the pan. Cover and cook another 2 minutes, or until done to taste preferences. Remove from the heat and uncover.

Place a spoonful of the mushroom salsa on each serving plate, top with a salmon filet. Garnish with a sprig of cilantro and a lime wedge.

NUTRITION FACTS per serving

Calories: 340; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 70mg; Sodium: 830mg; Protein: 31g; Total Carbohydrate: 12g; Dietary Fiber: 2g

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

Vegan Mushroom Stroganoff

Yield: 4 servings

Serving size: 1 cup

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
4 ounces cremini mushrooms, roughly chopped
1 tablespoon flour
2 tablespoons white wine
1 tablespoon tomato paste
2/3 cup plain soymilk
4 ounces whole wheat fettuccine
1 tablespoon chopped fresh parsley

Directions

1.  Cook the fettuccine as package directs, drain.

2.  Meanwhile, heat the oil in a large skillet over medium heat and cook onions 2 minutes or until translucent. Add the garlic and 30 seconds longer.  Add the mushrooms, reduce heat to medium low and cook, stirring occasionally 5 to 6 minutes or until they release their juices.

3.  Sprinkle flour over the mushroom mixture and stir to combine.  Add wine, tomato paste and soymilk.  Cook stirring until thickened.

4.  Toss with the fettuccine and sprinkle parsley over all.

Foodservice portion

Quick Chicken and Mushroom Indian Curry (Foodservice portion)

Chicken and mushrooms combine with Indian Curry spices in this quick dinner recipe.

Yield: 20 servings

Serving size: 1 soup portion

Ingredients

  • 1 1/2 pounds dry lentils
  • 5 1/4 cups water
  • 1/2 cup vegetable oil
  • 4 medium onions, cut in thin wedges
  • 4 pounds fresh mushrooms (white or crimini), sliced
  • 4 teaspoons minced garlic
  • 3/4 cup mild Indian curry paste
  • 1 tablespoon cinnamon
  • 4 pounds skinless, boneless chicken thighs, cut into quarters
  • 1 #10 can diced tomatoes
  • 6 pounds cauliflower florets
  • 2 cups chopped fresh coriander (cilantro)
  • 2 cups plain low fat yogurt

Directions

1. In a large covered pot simmer lentils in water for 20 minutes or until tender.

2. Meanwhile, in large deep rondeau or braising pan heat oil over medium-high heat.  Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned.  Stir in garlic, curry paste and cinnamon.  Add chicken and stir-fry 2-3 minutes.

3. Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes.  Taste and stir in more curry if desired.  Add cauliflower and lentils; bring to boil, cover and cook  about 3-5 minutes or until cauliflower is crisp tender.

4. Stir in cilantro and serve topped with a dollop of yogurt.  Accompany it with naan bread or basmati rice.

Tips:

  • Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
  • Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.

Nutrition Facts:

Calories: 310; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 75mg; Sodium: 600mg; Protein: 31g; Carbohydrate: 34g; Dietary Fiber: 12g

Family portion

Polenta with Mushroom Medley

Yield: 4 portions

Preparation time: 10 minutes

Cook time: about 10 minutes

Ingredients

8 slices ready-to-serve polenta (from a 24-ounce refrigerated package)
1/4 cup olive oil
1 pound (about 6 cups) fresh mushroom mixture including: small shiitakes, criminis, oysters, and whites
8 ounces (small loaf) Italian bread
1 jar (7 ounces) roasted red peppers
3 tablespoons prepared pesto
1 cup spinach, arugula or lettuce leaves
4 ounces thinly sliced mozzarella cheese

Directions

Preheat grill or broiler until hot. Lightly brush Olive Oil on both sides of sliced polenta.  Place on a grill rack or broiler pan; grill or boil until golden, about 4 minutes, turning once; remove and keep warm.

Trim mushrooms stems, and slice mushrooms.  In a medium skillet, over medium heat, heat remaining oil.  Add mushrooms; cook and stir until lightly browned, about 2 minutes.  Add wine and rosemary, simmer until reduced by half, about 3 minutes.  Stir in salt and pepper.

Place 2 polenta slices on each plate; top with the mushroom mixture, dividing evenly.  Serve immediately.

Wild Mushroom Stuffing

Yield: 10-12 servings

Ingredients

2 lbs. Bread (the better the bread, the better the stuffing) cut into cubes
1 lb. Assorted Mushrooms, chopped (wild or cultivated mushroom such as button, Cremini and Shiitake)
1 Yellow Onion, diced
1 bunch Kale, chopped
½ cup Sherry
1 pint Mushroom or Vegetable Stock
1 pint Mascarpone
2 Eggs
2 Tbs. Garlic, chopped
1½ Tbs. Thyme, chopped
3 Tbs. Butter
1 Tbs. Olive Oil
½ lb. Asiago Cheese
Salt & Pepper

Directions

Heat butter and olive oil in a wide bottomed pot over medium high heat.  Add mushrooms and cook until its just starting to turn golden brown, about 3 minutes, not stirring at all.  Add onions and cook for 3-4 minutes.  Add garlic, cook for 1 minute.  Add sherry and cook until almost gone, about 30-45 seconds.  Add stock and reduce by half.  Remove from heat.  Add thyme and kale.  Adjust seasoning with salt and pepper and pour into a large bowl.

Preheat oven to 350ºF. In another bowl, whisk together mascarpone, eggs, and a pinch of salt and pepper.  Add bread to mushrooms and mix thoroughly.  Add egg mixture and half of the cheese.  Toss together and place into a baking dish.  Sprinkle remaining cheese on top.  Bake until golden brown, about 20-30 minutes.  Enjoy!

Crispy, Crunchy Button Mushrooms and Roasted Sweet Potato Salad

Fragrant roasted sweet potatoes are severed along side crispy mushrooms in this delicious salad. A lemon vinaigrette adds a fresh pop of zest.

Yields: 4-6

Ingredients

Roast Sweet Potato

500grm sweet potato, roughly diced to 3cm pieces
15ml olive oil
2 garlic cloves, smashed
1tsp sea salt flakes
½ tsp cracked black pepper

Crispy Mushrooms

30grm Panko crumbs
30grm dukkah*
1tbsp sea salt flakes
½ tsp black cracked pepper
200grm button mushrooms
20grm flour
2 eggs, lightly whisked
300ml-500ml canola oil for frying

Lemon Vinaigrette

2tsp lemon juice
4tsp extra virgin olive oil
Pinch sea salt flakes
Pinch cracked black pepper

100grm Labne* and extra 30grm dukkah, 50grm rocket and 20grm coriander to serve

*dukkah is a nut and spice mix and labne is a creamy strained yoghurt.  Both can be purchased at gourmet grocers or see recipes below.

Directions

Preheat the oven to 200˚C.

For the roast sweet potato, toss the diced sweet potato with the olive oil, garlic and salt and pepper and place on a baking tray.  Roast in the oven for approximately 20mins or until golden and roasted.

For the crispy mushrooms, ground the dukkah to a fine crumb and combine with the Panko crumbs, salt and pepper.  Tip on to a plate.  Place the flour and eggs onto separate plates.  Firstly, coat the mushrooms in the flour, then dip to coat in the egg wash and then crumb in the Panko mixture.  Place onto a tray lined with baking paper.  Repeat with remaining mushrooms.

To fry the mushrooms, pour enough canola oil into the wok to fill it 2 inches deep.  Heat the oil to 175˚C.

In small batches of 5-6 mushrooms at a time, deep fry for 1-2mins or until golden and crispy.  Drain on absorbent paper.

For the lemon vinaigrette, place all ingredients into a jar and shake to combine.

To serve, scatter rocket on serving platter, top with sweet potato and crispy mushrooms, drizzle with lemon vinaigrette, dollop a spoonful of labne on top and sprinkle with the dukkah.

Labne

200grm Greek yoghurt

Line a sieve with a tea towel or muslin and sit over a bowl.  Pour in Greek yoghurt and strain for 4hours-overnight in the fridge.

Dukkah

100grm almonds
100grm pistachio
2tbsp coriander seeds
2tbsp cumin seeds
1tsp caraway seeds
5 peppercorns
2tbsp sesame seeds
1tbsp salt

Preheat oven to 180˚C.

Lightly roast almonds and pistachios on a baking tray for 7-10 mins or until lightly golden.  Set aside to cool.  Roughly chop

In a fry pan over a low heat, lightly toast all spices for 2-4mins or until fragrant.  Set aside to cool.  Pound spices in a mortar and pestle until finely ground.

Combine the chopped nuts, ground spices, sesame seeds and salt and stir to combine.

Mushroom and Caramelized Onion Tacos

This simple taco combines a medley of mushrooms seasoned with sweet Spanish paprika and blended with mounds of deeply caramelized onions, all garnished with a bit of Pecornino Romano cheese and creme fraiche.

Yield: 4

Ingredients

1 pound mixed crimini and button mushrooms
3 tablespoons butter
2 tablespoons olive oil
1 large yellow onion
½ teaspoon sweet Spanish paprika
3 cloves garlic
chopped Italian parsley
pinch sugar
freshly ground sea salt
freshly ground pepper
¼ cup crème fraiche or sour cream
1 cup grated Pecorino Romano cheese
12 6-inch corn tortillas

Directions

Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. Sauté mushrooms in batches until they are evenly browned, careful not to crowd the pan. In the meantime, slice the onion thinly crosswise. Transfer the mushrooms to a large bowl.

Heat the remaining butter and olive oil. Add onions and cook until they start to turn golden in colour. Add a pinch of sugar to help them caramelize. Sauté stirring occasionally until a deep golden brown. Add garlic and sauté for 2 minutes. Transfer onions and garlic to bowl with the mushrooms.

Add the sweet paprika, 3/4 cup cheese and some of the chopped parsley.  Add salt and pepper to taste and stir ingredients to incorporate.

Heat tortillas in the microwave in a loosely covered container in the microwave on high for 2 minutes, turning after 1 minute. Spoon mushroom and onion mixture and some of the crème fraiche into the middle of each tortilla. Serve on a platter garnished with remaining parsley and cheese.

Quinoa with Mushrooms and White Wine

Yield: 6 servings

Ingredients

2 cups white quinoa
1 large onion, chopped
1/4 pound button mushrooms cleaned  and chopped
4 tablespoons  olive oil
2 cups dry white wine (like Chardonnay , Sauvignon blanc or Pinot Grigio)
1-2 teaspoons salt (to taste)

Directions

Heat 1 tablespoon of olive oil in a medium pot, add the quinoa and stir. Add 3 cups of water and 1 cup white wine, cover leaving open a crack and bring to a boil. Cook until the liquid is totally absorbed. Set aside and let stand for 10 minutes.

While the quinoa is cooking, heat 3 tablespoons of olive oil in a frying pan, sauté the onion and mushrooms until the onion is soft and translucent ( 5-7 minutes). Add the wine,  bring to a simmer and let cook until most of the liquid has evaporated, ( 5-7 minutes).

Mix the mushrooms and onion into the quinoa and serve hot.

Buckwheat Crepes with Mushroom-Shallot Ragout

Crepes are incredibly versatile.  They can be served sweet or savory and for any meal of the day.  The crepe recipe below would make either a lovely brunch/lunch served with a salad or a delicious first course in a multi-course meal.

Yield: Makes about 30 crepes and 4 servings of Mushroom-Shallot Ragout

Ingredients

Crepes

2 cups milk
¼ tsp salt
4 Tbsp butter
¾ cup whole wheat flour
½ cup buckwheat flour
1 Tbsp olive oil
3 eggs
½ cup seltzer water

Ragout

½ ounce dried porcini mushrooms
½ cup boiling water
½ pound large white mushrooms, stemmed and tops cut into eighths
1 tablespoon fresh lemon juice
3 ½ tablespoons unsalted butter, ½ tablespoon softened
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound chanterelle mushrooms, sliced ½-inch-thick
2 large shallots, thinly sliced
1 1/2 cups mushroom broth or water
1 tablespoon whole wheat flour
1 garlic clove, minced
1 teaspoon chopped thyme

Directions

Warm the milk, salt and butter in a small saucepan until butter has melted.  Remove from the heat and let cool.

Mix flours in a large bowl and make a well in the center.  Add oil and eggs.  Stir until the batter is stiff and free of lumps.  Add the milk mixture, bit by bit, whisking until smooth after each addition.  If the batter is lumpy, pour through a strainer.  Whisk in seltzer water.

Cover and refrigerate at least 1 hour; overnight is preferred.  Take the batter out of the refrigerator 1 hour before frying the crepes.

Heat a crepe pan or small nonstick pan over medium heat.  Moisten a folded paper towl with oil and great the hot pan lightly.  Using a small ladle or large spoon, pour in about 2 tablespoons batter while tilting and swirling the pan to evenly distribute the batter.  Cook until brown, about 1 minute and with the aid of a butter knife, lift up an edge and use your fingers to grasp it and flip it over.  Cook briefly on the other side.  (Consider the first crepe or two a test!)   The crepes can be stacked one right on top of each other.

Crepes can be stored at room temperature for several hours and reheated before serving.

While crepes are finishing, in a small heatproof bowl, cover the dried porcini mushrooms with the boiling water. Let stand until the mushrooms have softened, about 15 minutes.

Meanwhile, in a medium bowl, toss the white mushrooms with 2 teaspoons of the lemon juice. In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of the olive oil until sizzling. Add the white mushrooms and season with salt and pepper. Cover and cook over moderate heat until the liquid released from the mushrooms has evaporated, about 6 minutes. Uncover and cook, stirring occasionally, until the mushrooms are browned, about 4 minutes. Transfer to a plate.

In the same skillet, melt 2 tablespoons of the butter in the remaining1 tablespoon of oil. Add the chanterelles and season with salt and pepper. Cover and cook over moderate heat until the mushrooms are swimming in liquid, about 5 minutes. Uncover and cook over moderately high heat until the liquid has evaporated, about 3 minutes. Continue to cook, stirring occasionally, until the chanterelles are browned, about 8 minutes. Add the shallots and cook over moderate heat, stirring a few times, until softened, about 4 minutes.

Using a slotted spoon, transfer the porcini to a work surface. Coarsely chop the porcini and add them to the chanterelles along with their soaking liquid, stopping before you reach the grit. Stir in the mushroom broth and the white mushrooms and simmer over moderate heat until the porcini are soft, about 4 minutes.

In a small bowl, blend the ½ tablespoon of softened butter with the flour to make a smooth paste. Stir in 1/3 cup of the ragout liquid to dissolve the paste then whisk the mixture into the ragout. Add the minced garlic, chopped thyme and the remaining 1 teaspoon of lemon juice and simmer over low heat, stirring occasionally, until the ragout is thickened and glossy, about 4 minutes. Season the mushroom ragout with salt and pepper.

To serve, place a large spoonful of the ragout down the center of crepe.  Top with a small amount of the ragout.

Make ahead:  The crepes can be made a month in advance and frozen with wax paper between each crepe.