National Mushroom Month
Julie Green and Keen
9/04/2014
0
Happy National Mushroom Month! It is the best time of the year, mushrooms are so abundant and it is my excuse to use them this month as much as I can! Mushrooms have such a unique taste and distinctive texture that makes them wonderful to cook with.
Some people are mushroom “haters” and refuse to give them a try, I say put your hate aside and try some of my favorite recipes that showcase September’s featured veggie, MUSHROOMS! :)
Portobello Red Pepper and Pesto Pizza- very easy!
Serves 6
Ingredients-
• Your choice of pizza dough, either homemade or premade
• 2-3 Portobello mushrooms with the stems removed
• 5 canned roasted red peppers, sliced
• ¾ cup of parmesan mozzarella blend
• ¼ cup pesto, your choice either homemade or store bought
Instructions
• Prepare the dough according to its specific directions, then place in a pizza pan.
• Chop the Portobello mushrooms into long thin slices.
• Spread the pesto on the pizza dough, top with Portobello slices and roasted red peppers then sprinkle the parmesan mozzarella blend on the top.
• Bake at 425 for about 10-15 minutes; the time will depend on the dough and your personal crispy taste.
Easy Mushroom Stroganoff
Serves 2
Ingredients-
• 1 tbsp. of oil
• 1 medium onion, diced
• 4 cloves of garlic, minced
• 17 oz. mushrooms, sliced or diced
• 3 tbsp. vegetable stock
• 1 tsp. paprika
• Black pepper, to taste
• 3 tbsp. sour cream
• 4 tbsp. fresh parsley, chopped
Instructions
• Heat oil in a large frying pan, cook the onion, garlic, and mushrooms over medium heat for 5-10 mins until slightly softened.
• Add vegetable stock and paprika and season to taste with black pepper.
• Before serving, stir in the sour cream and half the parsley. Once heated through, serve topped with remaining parsley.
Portobello “Philly Cheese Steak Sandwich”
Serves 4
Ingredients-
• 2 tsp. extra virgin olive oil
• 1 medium onion, sliced
• 4 large Portobello mushrooms, steams and gills removed, sliced
• 2 tsp. dried oregano
• ½ tsp. ground pepper
• 1 tbsp. all-purpose flour
• ¼ cup vegetable broth
• 1 tbsp. soy sauce
• 3 oz. thinly sliced provolone cheese
• 4 buns, split and toasted
• (Optional) ½ medium green pepper, sliced
Instructions
• Heat oil in large nonstick skillet over medium heat. Add onion and cook until soft and beginning to brown. Add mushrooms, green pepper, oregano, onion and pepper. Stir often and cook until vegetables are soft and wilted, about 5-7 minutes.
• Reduce heat, sprinkle the vegetables with flour and stir to coat. Add broth and soy sauce and bring to simmer.
• Remove from heat lay cheese slices on top of vegetables, cover and let stand until melted.
• Divide mixture into 4 portions in each toasted bun, and serve.
There are so many ways to prepare mushrooms and add them to your favorite recipes, you could spend the entire month finding different ways to savor the taste of mushrooms.
If you are a lover like I am, I suggest following @MushroomChannel on twitter or the Mushroom Channel on Facebook. They post great recipes and interesting facts about one of the best veggies. Join me in hashtaging all your wonderful mushroom creations this month, #MushroomMonth, for the Mushroom Council :) As the mushroom council says, “Let your friendly fungi flag fly.”
Go Green and Stay Keen,
Julie
Some people are mushroom “haters” and refuse to give them a try, I say put your hate aside and try some of my favorite recipes that showcase September’s featured veggie, MUSHROOMS! :)
Portobello Red Pepper and Pesto Pizza- very easy!
Serves 6
Ingredients-
• Your choice of pizza dough, either homemade or premade
• 2-3 Portobello mushrooms with the stems removed
• 5 canned roasted red peppers, sliced
• ¾ cup of parmesan mozzarella blend
• ¼ cup pesto, your choice either homemade or store bought
Instructions
• Prepare the dough according to its specific directions, then place in a pizza pan.
• Chop the Portobello mushrooms into long thin slices.
• Spread the pesto on the pizza dough, top with Portobello slices and roasted red peppers then sprinkle the parmesan mozzarella blend on the top.
• Bake at 425 for about 10-15 minutes; the time will depend on the dough and your personal crispy taste.
Easy Mushroom Stroganoff
Serves 2
Ingredients-
• 1 tbsp. of oil
• 1 medium onion, diced
• 4 cloves of garlic, minced
• 17 oz. mushrooms, sliced or diced
• 3 tbsp. vegetable stock
• 1 tsp. paprika
• Black pepper, to taste
• 3 tbsp. sour cream
• 4 tbsp. fresh parsley, chopped
Instructions
• Heat oil in a large frying pan, cook the onion, garlic, and mushrooms over medium heat for 5-10 mins until slightly softened.
• Add vegetable stock and paprika and season to taste with black pepper.
• Before serving, stir in the sour cream and half the parsley. Once heated through, serve topped with remaining parsley.
Portobello “Philly Cheese Steak Sandwich”
Serves 4
Ingredients-
• 2 tsp. extra virgin olive oil
• 1 medium onion, sliced
• 4 large Portobello mushrooms, steams and gills removed, sliced
• 2 tsp. dried oregano
• ½ tsp. ground pepper
• 1 tbsp. all-purpose flour
• ¼ cup vegetable broth
• 1 tbsp. soy sauce
• 3 oz. thinly sliced provolone cheese
• 4 buns, split and toasted
• (Optional) ½ medium green pepper, sliced
Instructions
• Heat oil in large nonstick skillet over medium heat. Add onion and cook until soft and beginning to brown. Add mushrooms, green pepper, oregano, onion and pepper. Stir often and cook until vegetables are soft and wilted, about 5-7 minutes.
• Reduce heat, sprinkle the vegetables with flour and stir to coat. Add broth and soy sauce and bring to simmer.
• Remove from heat lay cheese slices on top of vegetables, cover and let stand until melted.
• Divide mixture into 4 portions in each toasted bun, and serve.
There are so many ways to prepare mushrooms and add them to your favorite recipes, you could spend the entire month finding different ways to savor the taste of mushrooms.
If you are a lover like I am, I suggest following @MushroomChannel on twitter or the Mushroom Channel on Facebook. They post great recipes and interesting facts about one of the best veggies. Join me in hashtaging all your wonderful mushroom creations this month, #MushroomMonth, for the Mushroom Council :) As the mushroom council says, “Let your friendly fungi flag fly.”
Go Green and Stay Keen,
Julie
