Mouthwatering Mushrooms

This month’s recipes feature a produce item that’s always in season—mushrooms. 
Because of their meaty texture and their ability to enhance the flavors of other foods, mushrooms have been lauded for their “blendability.” The Blended Burger Project, a joint initiative of the national Mushroom Council and the James Beard Foundation, promotes the substitution of up to 50 percent of ground meat in a traditional hamburger with chopped mushrooms. Mushrooms add moisture and flavor to the burger while lowering the calories—and the cost. 

Mouthwatering Mushrooms

Worcestershire-Glazed Blended Burger

Yields 3 to 4 burgers
Worcestershire-Glazed Blended Burger

Ingredients

1/4 cup Worcestershire sauce
1 tablespoon brown sugar
1/4 teaspoon dry thyme
1/2 teaspoon fresh cracked black pepper
4 ounces button or cremini mushrooms
12 ounces ground beef
1/4 teaspoon kosher salt
Hamburger buns

Directions

In a small saucepan, combine the Worcestershire sauce, sugar, thyme and 1/4 teaspoon of the black pepper. Bring the mixture to a boil; reduce the heat to low and simmer until the sauce thickens and becomes like a syrup. Meanwhile, chop the mushrooms finely. Or, chop them into quarters and pulse them a food processor to form small pieces, about the size of minced garlic. In a medium bowl, combine the chopped mushrooms, beef, salt and the remaining 1/4 teaspoon of pepper. Mix gently to combine. Form the mixture into 3 or 4 flat, round patties. Preheat a greased, heavy-bottomed skillet over medium heat. Place the patties into the skillet and cook for 2 minutes per side. Brush the patties with the Worcestershire reduction. Remove from skillet. Place hamburgers on buns and dress with desired toppings.




Wild Rice and Mushroom Soup

Serves 4
Wild Rice and Mushroom Soup

Ingredients

1/4 cup butter 1/2 pound mushrooms, sliced
1 carrot, peeled and finely chopped
1 small onion, finely chopped
2 cloves garlic, minced or grated
1/4 cup flour
1 teaspoon dry thyme
1 chicken bouillon cube
3 cups water
1/2 cup dry white wine
2 1/2 cups cooked wild rice
1 cup half and half

Directions

In a large pot, melt the butter. Sauté the mushrooms over medium- low heat until they begin to brown. Add the carrots, onions and garlic and cook over low heat until tender. Stir in the the flour, bouillon and thyme. Add the water, white wine and rice. Cook over medium to medium-high heat, stirring occasionally, until the mixture begins to thicken. Add the half and half and reduce the heat to medium-low. Season with salt and pepper to taste. Allow the soup to thicken again before serving.




Spinach-Mushroom Omelet

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Serves 2
Spinach-Mushroom Omelet

Ingredients

1 teaspoon olive oil
1 clove garlic, minced or grated
3 cups packed spinach
Kosher salt
Freshly cracked black pepper
4 eggs
1 1/2 teaspoons butter
Parmesan cheese

Directions

In a medium skillet, heat the oil and the garlic over low heat. After the garlic has cooked for 2 minutes, add the spinach, increase the heat to medium, and cook until the spinach has wilted. Transfer the spinach to a small plate. Add the mushrooms to the skillet and increase the heat to high. Cook until the mushrooms have browned. Transfer mushrooms to the plate with the spinach. Season mushrooms and spinach with a pinch of salt and pepper. In a small bowl, beat the eggs. Season with salt and pepper. Add the butter to the skillet and preheat the skillet over medium-high heat. When the skillet is hot, add the eggs and reduce the heat to medium. Allow the eggs to cook for 3 to 5 minutes. When the eggs are no longer liquid, add the spinach and mushrooms on one half of the eggs. Sprinkle parmesan cheese over top. Fold the side without the mushrooms and spinach over top of the side with the mushrooms and spinach.




Easy Mushroom Alfredo

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Serves 4
Easy Mushroom Alfredo

Ingredients

8 ounces pasta, your choice
4 tablespoons butter
16 ounces cremini mushrooms, sliced
1 tablespoon lemon juice
1/2 cup heavy cream
1/4 cup parmesan cheese
Kosher salt
Freshly cracked black pepper
Chopped fresh parsley

Directions

Cook pasta in boiling, salted water, one minute less than the minimum time specified by package instructions; drain. While the pasta is cooking, heat the butter in a large skillet over medium heat. Increase the heat to medium-high and cook the mushrooms, without stirring, until they begin to brown. Reduce the heat to low and deglaze the pan with the the lemon juice. Mix in the heavy cream and parmesan cheese. Season with salt and pepper to taste. Transfer the pasta to the skillet and toss to coat in the sauce. Garnish with fresh parsley and additional parmesan cheese and serve immediately.



Mushroom storage and preparation tips:

  • Keep mushrooms in the refrigerator for 5 to 7 days.
  • For best results, store mushrooms in a brown paper bag. The bag will help absorb moisture.
  • Wash mushrooms and pat dry just before using.
  • Slice mushrooms just before using as exposure to air will cause them to brown.
  • Mushrooms can be frozen but should be sautéed or steamed first. OKL Article End