Posts tagged with Mushrooms
If tonight is anything like Saturday and Sunday this past weekend, it'll be absolutely fantastic for sitting out on the deck/porch/patio/balcony with dinner and a drink.
These burgers provide a hearty meal that's just perfect for a relaxed outdoor setting. The mushrooms bring a heaviness to them that should satisfy any household meatlovers, while the cheddar, onion, carrot and garlic and thyme provide enough kerpow to keep them from being boring.
Add a side salad, steamed veggies or baked sweet potato for a great summer-almost-fall meal.
Mushroom-Cheddar Vegetarian Burgers
1/2 cup dried porcini mushrooms
1 cup boiling water
2 slices spelt sandwich bread
8 ounces baby bella mushrooms
2 tablespoons extra virgin olive oil, divided
1 small onion, diced
1 medium carrot, diced
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon dried thyme
Freshly ground black pepper
1/3 cup Bhutanese red rice
6 slices reduced-fat cheddar cheese (about 1 ounce each)
In a small bowl, combine dried mushrooms and boiling water. Let stand 20 minutes until softened. Strain the mushrooms, saving the soaking liquid. Set aside. Finely chop mushrooms.
In a food processor, process bread until finely crumbed; set aside. Using the food processor again, coarsely chop the fresh mushrooms; set aside.
In a large saucepan, heat a tablespoon of the olive oil over medium heat. Add the onion, carrot and garlic and cook, stirring frequently, for 5 minutes or until onion is tender. Add fresh chopped mushrooms and reconstituted dried mushrooms along with salt, thyme, black pepper and rice. Turn heat to medium-high and stir for 3 minutes as the mushrooms give up their liquid. Add mushroom soaking liquid. Bring to a boil. Cover and reduce heat to low. Cook 50 to 55 minutes or until rice is tender and liquid has been absorbed. Stir in bread crumbs.
Transfer mixture to a bowl. Let cool to room temperature or until it is cool enough to handle.
In a large non-stick skillet, heat remaining tablespoon of olive oil over medium heat. Shape mushroom mixture into six patties. Cook 3 to 5 minutes per side over medium heat until crusty and heated through. Cook in batches if needed so as not to crowd the burgers. Just before serving, top burgers with cheddar cheese.
— Recipe from www.wholefoodsmarket.com
Like pizza? Like bruschetta? Like mushrooms?
This dinner entree (or side) is a little bit of all of the above. Juicy portobello mushroom caps serve as the base (rather than pizza dough or slices of baguette). Fill them with cheese, garlic, red pepper and spinach for a tasty, cheesy masterpiece.
At the store, similar pre-filled portobellos might be a bit more expensive. Thus, this recipe not only saves you money, but also allows you to sneak in a green (spinach) pretty easily.
It's a Meatless Monday winner, for sure.
Spinach-Stuffed Portobello Mushrooms
4 large portobello mushrooms (about 1 pound)
1/4 cup Italian dressing, divided
1/4 cup red peppers, chopped
2 cloves garlic, minced
2 (10-ounce) packages fresh spinach
1/4 cup grated Parmesan cheese
Heat oven to 375 degrees.
Remove stems from mushrooms; chop stems. Use spoon or sharp knife to scrape gills from caps; discard gills. Brush 1 tablespoon of dressing onto rounded sides of caps; place, rounded-sides down, in foil-lined 15x10x1-inch pan.
Heat remaining dressing in large saucepan on medium-high heat. Add chopped stems, peppers and garlic; cook and stir 2 minutes. Add spinach; cover. Simmer on medium-low heat 4 minutes or until spinach is wilted, stirring after 2 minutes. Spoon over mushroom caps; top with cheese.
Bake 18 to 20 minutes or until mushrooms are tender.
— Recipe from www.kraftrecipes.com
For those of you missing a “meaty” texture on Meatless Mondays, check out this taco recipe, which packs a lot of oomph in seemingly light-weight veggie tacos. Beans plus mushrooms create a satisfying texture, and the mixture get any extra-healthy boost from the addition of chard
Add a salad or a side of sweet corn and you’ve got yourself a meal on this rainy Monday.
Mushroom Chard Tacos
2 medium yellow onions, thinly sliced
1 teaspoon reduced-sodium tamari
8 ounces sliced button or cremini mushrooms
1 bunch chard, stems and leaves thinly sliced, reserved separately
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 large tomato or red bell pepper, chopped
8 corn tortillas, warmed
Heat 1/2 cup water to a simmer in a high-sided skillet over medium-high heat. Add onions and cook about 8 minutes or until beginning to soften and brown, stirring occasionally. Add tamari, mushrooms and chard stems and reduce heat to medium. Cover and continue to cook about 15 minutes or until onions are soft and browned and mushrooms are tender, stirring frequently. Add 1 or 2 more tablespoons water if onions begin to stick. Stir in chard leaves and beans, cover and cook 5 minutes or until leaves wilt. Serve in tortillas topped with tomatoes or red bell pepper.
— Recipe from www.wholefoodsmarket.com
Happy Meatless Monday! For this week’s recipe, we’ve got something that’s quick to prepare, but full of that high-quality “restaurant flavor.” This recipe is a ragoût, a French term that signifies a hearty stew perfect for a main course.
Normally, a ragoût is slow-cooked, but this version uses already-cooked white beans, meaning it takes a few minutes to make rather than a few hours.
Also of note: The recipe calls for nutritional yeast. Nutritional yeast is a flaky, yellow, cheesy-flavored supplement that’s used by many vegetarians as a way to get B vitamins. It is NOT the same as baker’s yeast or brewer’s yeast. It is generally found in the bulk section at grocery stores, and if you can’t find it, ask a store worker. You can probably do without it for this recipe, but you’d miss out on a nice cheesy taste and lots of extra nutrition.
Greens, Mushroom and White Bean Ragoût
2 1/2 cups low-sodium vegetable broth, divided
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 cup Marsala or red wine
4 teaspoons finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
12 ounces fresh mushrooms, button or wild or a mixture of both, trimmed and thinly sliced
2 teaspoons reduced-sodium tamari
2 tablespoons whole spelt or whole wheat flour
4 tablespoons nutritional yeast
1 (15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained, or 1 1/2 cups cooked white beans
1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced
1/4 teaspoon ground black pepper
Bring 3/4 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook 7 to 8 minutes or until tender. Stir in wine, rosemary and thyme and cook about 2 minutes or until wine evaporates. Add mushrooms and reduce heat to medium, cover and cook 5 minutes or until mushrooms release their liquid and begin to become tender, stirring once. Stir in remaining 1 3/4 cups broth and bring to a simmer over medium heat.
Meanwhile, in a small bowl, whisk together tamari, flour, nutritional yeast and 2 to 3 tablespoons of the hot broth to make a thick paste. Whisk paste into the simmering broth mixture, stirring constantly. Bring back to a simmer and cook 1 minute, whisking constantly. Stir in beans and greens, in batches if needed, cover and cook 5 minutes or until greens are wilted and heated through, stirring once. Stir in black pepper and serve. Serves 6.
— Recipe and photo from www.wholefoodsmarket.com.
It’s Monday. It’s cold. It might be the end of a three-day weekend for some really lucky folks (yes, we’re jealous!). That said, it’s time for something rich and delicious. Warm, and comforting. And, boy, do we have something that fits the bill: Mushroom Barley Risotto.
Serve it up with some steamed veggies on the side and it’ll make you more than happy, it’ll set you up for a nice night. Open a bottle of wine to use in the recipe and then enjoy it with the meal. Or just bask in the warmth radiating from your full tummy.
Now, that’s a way to start the week.
Mushroom Barley Risotto
3/4 pound chanterelles, cleaned, halved or quartered (or other fresh mushrooms)
6 tablespoons butter, divided
Salt and pepper to taste
5-6 cups vegetable stock
1/3 cup finely chopped shallots
1 cup pearl barley (medium-sized)
3/4 cup dry white wine
1 cup shredded parmesan, divided
To prepare mushrooms: Just before cooking them, rinse and dry them well, then sauté mushrooms in the butter. Season with salt and pepper to taste.
To make risotto: Heat stock in a saucepan and keep it hot near the back of the stove. Heat 3 tablespoons of the butter in a deep, wide saucepan over low flame. Add shallots and cook them slowly until tender, about 10 minutes.
Add barley and stir until all the grains are coated with butter, 1-2 minutes. Add wine; stir and cook over medium flame until most of the liquid is gone.
Stir in half the hot stock, cover and simmer until most of the liquid is absorbed, stirring occasionally. Remove cover and stir in sautéed mushrooms. Add the remaining stock 1/2 cup at a time, stirring and cooking until most of the liquid is absorbed before adding more. Stop adding stock when the barley is tender and creamy. Season the risotto lightly with salt and pepper. Stir in half the Parmesan and the remaining tablespoon of butter.
Serve immediately with additional Parmesan sprinkled over each serving.
Note: If you’re using dried mushrooms, start with about 1 1/2 ounces and steep them in hot water until softened. Rinse the mushrooms well and dry them off as much as possible before sautéing them. Strain the mushroom liquid through cheesecloth or a fine-mesh strainer and use the liquid as part of the stock.
— Recipe from www.organicvalley.coop.