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Marinated Grilled Mushrooms

Wednesday, May 15th, 2013

Kristen from Dine and Dish shares a recipe for Marinated Grilled Mushrooms that proves the most gourmet meal can be served right in your own home. 

Marinated Mushrooms

When my husband and I first graduated college and got our first jobs, we would live for pay day. Like most new grads, we didn’t have a lot of extra cash so going out to eat then was really special. Once a month on pay day, we would head out to our favorite steak house and enjoy a nice dinner out. Yes, we were excited about a nice, juicy steak but the one thing we would always splurge on was a side of mushrooms.

The mushrooms at our favorite steak house were grilled and were cooked in the most flavorful marinade… it was such a treat and I always knew my husband loved me because he’d always let me have the last one.

Now that we’ve grown and are a little more experienced, our favorite restaurant / steak house is at home. As two people who love to cook, we’ve discovered it’s much more enjoyable to have a nice meal in and to be able to cook what we want and how we want it cooked. One thing I have missed from our monthly date nights out were those amazing marinated grilled mushrooms! Until now…

These marinated mushrooms can be cooked on the grill in a foil packet or can be sautéed on the stove top. This recipe is a great for a side dish to steak, chicken, fish… or even as an appetizer before a meal. Leftovers could even be diced up and blended into your favorite burger, taco or pizza. Simple, delicious and worth the splurge… I hope you’ll enjoy our Marinated Grilled Mushroom recipe!

Marinated Grilled Mushrooms

Ingredients:

  • 1 Tablespoon butter, diced
  • 1 8oz packaged fresh whole mushrooms, cleaned and patted dry
  • 1/2 cup reduced sodium soy sauce
  • 1 Tablespoon minced garlic
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup fresh Romano cheese, grated

Directions:

  1. Whisk together soy sauce, garlic and ginger in a medium bowl. Add mushrooms and stir around. Cover and refrigerate for 30 minutes.
  2. Prepare a large piece of foil by spraying with cooking spray. Add diced butter.
  3. Remove marinated mushrooms from the bowl with a slotted spoon. Place mushrooms in the foil and fold the packet up and seal tightly.
  4. Grill over medium high heat, turning the foil packet twice, for 7-10 minutes or until mushrooms are tender.
  5. Carefully remove from foil packet and top the mushrooms with grated Romano cheese. Serve warm as an appetizer or side dish.
  6. For stovetop method, simply sauté marinated mushrooms in melted butter for 7-10 minutes over medium high heat.

 

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Mushroom, Herb and Cheese Whole Wheat Pasta

Tuesday, April 30th, 2013

Gaby from What’s Gaby Cooking shares a light and refreshing mushroom pasta dish, just in time for patio dining season.

Mushroom Herb Pasta by Whats Gaby Cooking

I often experience serious cravings for pasta, most likely because I only ate pasta for the first 10 years of my life. Thank goodness I was on the swim team; otherwise I would have turned into one giant carb.

Back in the day it was always spaghetti noodles with some garlic, olive oil and Parmesan cheese. Nowadays I like to do a throwback to my inner child and enjoy the same dish, dressed up with some seriously sautéed mushrooms and herbs.

I like to cook the mushrooms for about 10-15 minutes over medium heat so the flavors develop and they begin to caramelize.  Then they get topped with some freshly cut herbs, tossed into a whole wheat spaghetti bowl and topped with lots of shredded Parmesan cheese.

It’s a simple weeknight meal that I always make double batches of so we can enjoy the leftovers for lunch the next day.  You could even try pairing the pasta with blended mushroom meatballs, for a double dose of mushroom love.

Mushroom, Herb and Cheese Whole Wheat Pasta

Ingredients:

  • 2 tablespoons olive oil, divided
  • 10 ounces mushrooms, any variety will work, cut into thin slices
  • 2 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 ounces dried whole-wheat pasta
  • ¼ cup fresh basil leaves, cut into a chiffonade
  • ½ cup Parmesan cheese, shredded

Directions:

  1. Bring a large pot of water to boil.
  2. Heat 2 tablespoons of olive oil in a heavy bottom skillet over medium high heat.
  3. Add the mushrooms and sauté for about 10-15 minutes, stirring occasionally, until the mushrooms are golden brown and caramelized. Reduce the heat to medium and add in the garlic and shallot and sauté for a few minutes more until the shallot is just translucent.
  4. Taste the mixture and season with salt and pepper, as needed.
  5. Add the pasta to the boiling water and cook according to the package directions. Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the pasta. Add the cooked pasta and remaining water to the mushroom mixture and toss to combine. Adjust salt and pepper as needed and top with basil and Parmesan cheese. Toss everything together to combine and serve. 

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Posted in Blendability, Dinner, Featured Contributor, Fresh Mushrooms, Mushroom Recipe of the Week, vegetarian | No Comments »

Golden Polenta with Creamy Mushrooms

Friday, April 19th, 2013

Shaina from Food for my Family is always delighted to find mushrooms in her refrigerator; their hearty texture makes a natural pairing with her Golden Polenta Cakes.

As I am walking through the produce section of the grocery store I inevitably come across the mushrooms. Staring at them, I seemingly always reach for them even when I have nothing intended for them on the dinner menu for the week. They call to me from there on the shelf, and they end up in my cart more often than not for having them means cheeseburgers become mushroom and Swiss burgers, sausage gravy becomes sausage and mushroom gravy. The stir fry contains mushrooms. Soups invite them in.

Really, there hasn’t been a time when I’ve been disappointed to find a bag of mushrooms in the refrigerator, purchased without purpose. They can make the most dull of days seem like an opportunity.

Such is the case with my polenta, or rather, the leftover polenta I found myself with after dinner one day. The next day the polenta waited in the refrigerator, and the mushrooms sat next to it getting friendly. Who was I to disagree with the fated pairing?

Creamy mushrooms are the perfect addition to golden polenta slices. While I used leftovers, there is no reason you couldn’t as easily make the polenta just for this purpose. It pairs nicely alongside main courses, but it shines as a simple lunch option, too.

Golden Polenta and Creamy Mushrooms

Golden Polenta with Creamy Mushrooms

Makes 4 servings

Ingredients:

  • 1/2 batch Creamy Gruyere Polenta (leftover)
  • 4 tablespoons butter
  • 4 green onions, diced
  • 2 tablespoons minced parsley
  • 2 cups baby portabella mushrooms, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions:

  1. After making creamy polenta, pour part of it into a 9″ loaf pan, pressing firmly into the bottom and covering. Chill in the fridge until firm.
  2. In a small sauté pan melt 2 tablespoons butter over medium-high heat. Add in the green onions and parsley and cook for 3 minutes until aromatic and softened. Add in the mushrooms, olive oil, and the salt. Continue cooking, stirring frequently, until the mushrooms are cooked through and starting to brown around the edges. Drizzle the lemon juice on and stir in. Remove from heat.
  3. Remove the polenta from the refrigerator and cut into slices. Heat 2 tablespoons of butter in a skillet over medium-high heat until melted. Toast the slices until golden brown. Remove to plate. Top with mushrooms and serve immediately.

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Posted in Dinner Tonight, Featured Contributor, Fresh Mushrooms, Mushroom Recipe of the Week, Portabella | No Comments »

A Day Dedicated to Mushrooms

Tuesday, April 16th, 2013

Portabella Mushroom Love Note

Every day offers a reason to celebrate the food we love, but when there is an official day designated to the mighty mushroom, it’s important to take the celebration up another notch.  April 16 is recognized as the Day of the Mushroom and we’re honoring our favorite fungi in the most delicious way possible – multiple mushroom recipes.

Take a look at a few of the mushroom highlights below and on the full Pinterest board.

 

  • Roasted Portabella Eggs Benedict – April 16 also happens to be National Eggs Benedict Day. Celebrate two occasions in one dish with this tasty brunch or brinner (a.k.a Breakfast for Dinner) treat!
  • Chipotle Mushroom Sub Sandwich with Chunky Pico De Gallo – It’s easy to get stuck in a sandwich rut, but Poor Girl Eats Well brings vibrant flavors to life in this delightful sub, and with the hearty mushrooms you’ll barely notice it’s meatless.
  • Creamy Mushroom and Kale Quesadillas – Simple and delicious with under ten ingredients, this quesadilla from Eat, Live, Run is perfect as an appetizer (but who really wants to share)?
  • Mushroom Tacos with Salsa Verde – Even the kids will get into the mushroom love today when you replace a portion of ground beef with mushrooms in these blended tacos. 

Happy Cooking! If you have a mushroom recipe to highlight leave us some love in the comments or on Twitter and Facebook.

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Mushroom-Meatball Subs

Tuesday, April 9th, 2013

Erin Chase from $5 Dinners stretches two meals from one with her recipe for mushroom meatballs that the entire family loves.

Our family loves meatballs. We love them with pasta and we love them on subs. And these mushroom-meatballs are a perfect way to stretch your regular meatball recipe just a little further.

Here’s what I suggest doing with these mushroom meatballs.

  1. Make the subs as directed in the recipe below.
  2. Save the extra meatballs (because there will be extras, unless you plan on serving a crowd!) and freeze them to use later with your favorite pasta noodle.

This recipe will make 14-15 large meatballs, or 26-30 smaller mini meatballs. Since you’ll only need 8 meatballs for the sandwiches (for a family of 4), plan to repurpose the leftovers with pasta…or you could take them for lunch the next day too.

We devoured the mushroom-meatball subs, and we hope you will too!

Mushroom Meatballs

Mushroom- Meatball Sub Sandwiches

Yield – Makes 4 sandwiches

Ingredients

  • 8 oz. white mushrooms, finely chopped
  • 1 ½ pound ground beef
  • 3/4 cup bread crumbs
  • 1 egg
  • 1 teaspoon Italian seasoning (omit if using seasoned bread crumbs)
  • 1 teaspoon garlic salt
  • ½ teaspoon pepper
  • ½ cup spaghetti sauce
  • 4 sub or bollillo rolls
  • 4 slices cheese

Directions

  1. Preheat the oven to 375.
  2. In a large mixing bowl, combine the chopped mushrooms, ground beef, bread crumbs, egg, Italian seasoning, garlic salt and pepper. Mix well and then form into meatballs. Place the meatballs into a glass baking dish, and then top with a spoonful of spaghetti sauce on each meatball.
  3. Bake in the preheated oven for 25-30 minutes, or until meatballs cook through. Note that cooking time will vary depending on size of the meatballs. If making mini-meatballs, cook for 15-20 minutes.
  4. Meanwhile, split open the rolls or bread lengthwise and scoop out the bread from the bottom half, so the meatballs can rest inside the bottom piece of the roll.  Break a slice of cheese in half, and then place on top of the meatball. Microwave for 30 seconds, or put in the oven for a few minutes to allow the cheese to melt.
  5. Serve Mushroom-Meatball Subs with side of favorite fresh fruit and chips.

 

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