Salisbury Steak with Mushroom Gravy

These Salisbury steak patties are made with a blend of 50% beef and 50% diced mushrooms, the perfect combination for a healthy weeknight dinner that tastes great! This dish is so versatile it can be served as a hot sandwich, over mashed potatoes or over egg noodles for a dish your whole family will love.

Prep time: 20 minutes                
Cook time: 21 minutes
Serves: 4

Ingredients

  • 1 tsp (5 mL) oil
  • 1 small onion, diced
  • 1/2 lb (8 oz) diced crimini mushrooms
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/2 lb (8 oz) extra lean ground beef
  • 1/3 cup (80 mL) breadcrumbs
  • 1 large egg, beaten
  • 1 tsp (5 mL) Italian seasoning

Gravy

  • 1 tbsp (15 mL) salted butter
  • 1/2 cup (125 mL) sliced onion
  • 1 cup (250 mL) sliced button mushrooms
  • Pinch each salt and pepper
  • 1 1/2 cups (175 mL) beef broth
  • 1/2 cup (125 mL) frozen peas
  • 1 tbsp (15 mL) cornstarch
  • 2 tbsp (30 mL) cold water
  • 1/4 cup (60 mL) sliced green onions

 

Directions

Salisbury Steaks

Heat oil in a medium sized skillet over medium-high heat. Cook onion for 1 minute. Mix in mushrooms, salt and pepper and cook for 5 minutes stirring. Take off heat and cool slightly.

In a large bowl, mix together beef, mushroom mixture, breadcrumbs, 1 egg and Italian seasoning until well combined. Form the meat mixture into 4 equal sized patties. Cook in a large skillet over medium heat for 5 minutes on each side or until cooked through. Take skillet off heat and set patties aside on a plate.

Gravy

In the same skillet, melt butter over medium heat. Add onions, mushrooms, salt and pepper. Cook for 3 minutes or until vegetables have softened. Whisk in the beef broth and bring to a simmer. Stir in peas and cook for 1 minute.

In a small bowl mix cornstarch with cold water. Whisk the cornstarch mixture into the broth and continue until smooth. Cook for 1 minute or until sauce has just thickened. Add the meat back to the pan and spoon the gravy over the top. Sprinkle with green onions and serve.

Enjoy!

BurgerPasta

One Pot Bacon Mushroom Swiss Burger Pasta

This Bacon Mushroom Swiss Burger Pasta is a perfect weekday meal the entire family will love!

It’s for Mushroom Canada’s “Blend and Extend” campaign. Which is brilliant. You take a ground protein and blend it with mushrooms to make the meal go further. More nutrition and costs less, which had me on board from the get go.

Recipe courtesy of Samantha from mykitchenlove 

Prep Time: 10 min | Cook Time: 20 min | Serves: 6-8 dinner servings

Ingredients

4 cups white button mushrooms, ends trimmed
1 yellow (cooking) onion, halved and peel removed
3 garlic cloves, peeled
2 slices bacon
225 grams / 1/2 lbs extra lean ground beef
1 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
1 lbs / 454 gr dried penne pasta
130 gr swiss cheese, cut into thin slices or grated
5 cups low sodium beef or vegetable broth
5 oz / 144 gr baby spinach leaves

Method

  1. Blend spinach in a food processor until shredded. Remove and set aside.
  2. Add onion, bacon, garlic, salt, pepper and mushrooms to the food processor pulse until all ingredients are ground. Add beef and pulse until combined.
  3. Preheat a large pot or pan to medium-high heat and add beef mixture from the food processor. Cook for 5-7 minutes, stirring occasionally until meat has browned.
  4. Add thyme, pasta and broth to pan. Bring to a boil and cook for 11 minutes at a strong simmer (over medium heat) or until pasta is cooked al dente. Add spinach, stirring to fully combine and remove from heat.
  5. Preheat oven boiler to high. Top pasta with swiss cheese and place under broiler for 2-4 minutes or until cheese is melted and starting to brown.
  6. Allow pasta to cool for about 5 minutes before serving.

Blended Lamb Harissa Burgers

Lamb is actually a perfect candidate for Blend and Extend, because it’s a bit fattier than ground beef and has a heftier price tag, which means that substituting part of the meat with finely chopped crimini mushrooms is good for both your waistline and your budget.

Recipe and photo by Isabelle of Crumb: A Food Blog

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4

Ingredients

200g crimini mushrooms, roughly chopped
400g ground lamb
¼ cup finely chopped fresh cilantro
¼ cup finely diced red onion
1 tbsp harissa paste
½ tsp salt
½ tsp fresh ground black pepper
4 pita buns (or regular hamburger buns)
Arugula sprouts, for garnish
Garlic-Yogurt Sauce:
½ cup full-fat plain yogurt
2 cloves garlic, finely minced
½ tsp salt

Method

1. Using a food processor, pulse the mushrooms until very finely chopped.
2. In a large mixing bowl, combine the ground lamb, chopped mushrooms, cilantro, onion, harissa paste, salt and pepper. Using your hands, mix until well combined, then shape into four large patties. Cover and refrigerate for 30 minutes.
3. Meanwhile, make the garlic-yogurt sauce by whisking together the yogurt, garlic and salt in a small bowl. Cover and refrigerate until ready to serve.
4. Preheat a lightly oiled gas or charcoal grill (or, if you prefer, you can use a lightly-oiled cast-iron grill pan or a countertop griddle on medium-high heat).
5. Once the grill is good and hot, cook the burgers for 4-5 minutes per side, or until they’re well-browned on the outside and an instant-read thermometer registers an internal temperature of 160F.
6. Serve the burgers in pita buns topped with a dollop of garlic-yogurt sauce and a generous pinch of arugula sprouts.Note: These patties are a little more fragile than a more traditional burger patty, so handle them gently when flipping. I find you get the best results if you only flip them once, halfway through the cook time.

Chipotle Turkey & Mushroom Zucchini Boats

One great way to lighten up the comfort food we crave is by blending mushrooms into your dinners. You can chop them up fine with a knife or food processor and mix them in with ground meat like beef, chicken or, in the case of this recipe, turkey! They’ll lighten up your meal, add an extra serving of veggies to your dish and, they’ll make your grocery dollar stretch further.

Recipe and photo by Denise of Sweet Peas and Saffron

Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 6

Ingredients

200g/7 oz white button mushrooms, cleaned and ends trimmed
6 medium-sized zucchinis
1 tablespoon olive oil
0.5 lb ground turkey
1 onion, diced
1 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1 cup corn kernels
Juice of 1 lime
1 chipotle pepper, finely diced
1 tablespoon adobo sauce
1.5 cups shredded cheese

Method

1. Pre-heat oven to 350°F.
2. Add the mushrooms to a large food processor and pulse until they are small uniform pieces.
3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out of the zucchini, leaving about half a centimeter around the skin. Chop the zucchini insides into small pieces and set aside.
4. In a large pan, heat olive oil over medium heat. Add the onions and ground turkey, and cook for 5 or so minutes, until no pink remains in the turkey.
5. Add the mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for 5 or so minutes, until mushrooms are cooked through.
6. Add the corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove the pan from heat.
7. In a 9×13 inch baking dish, arrange the scooped-out zucchinis.
8. Spoon the turkey/mushroom mixture in. Top with cheese.
9. Bake, uncovered, for 30-35 minutes, until cheese is bubbly and zucchinis are cooked through.

Notes

For a non-spicy version, omit the chipotle pepper.
Filling can be made a day ahead of time.

Grilled Portobello & Poblano Tacos with Cotija Crema

I took the Blenditarian Pledge because this Blend & Extend concept is seriously legit!  I love mushrooms already, but I had no idea how packed with nutrients they are.  There are so many ways you can incorporate them into meals you already make, like tacos!  I made these Beef & Portobello Tacos with Cotija Crema for my first go at the #blendandextend concept.

Recipe and photo by Julie of Dailytiramisu.com.

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 12

Ingredients

3 Portobello Mushrooms, finely chopped
500g high quality ground beef
1 small onion, finely diced
2 cloves garlic, finely minced
1/4 tsp paprika
½ tsp cumin

12 Small Flour Tortillas

Cotija Crema
1/4 cup mayonnaise
1/4 cup sour cream or crème fraiche
1/2 cup finely crumbled cotija or feta cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced

Other Toppings
Corn
Avocados
Salsa
Sliced radishes
Cilantro

Limes, for a fresh burst right before serving

Method

1. Heat an oiled, large deep skillet to medium high heat and add in the onion. Let them soften, about 2 minutes and then add garlic, paprika, cumin and cook for another 2 minutes. Add the beef and mushrooms to onion mixture and cook until the beef has browned. Salt as needed.
2. Make the Cotija crema: combine mayonnaise, sour cream, cheese, garlic and chili powder in a large bowl. Stir until combined and set aside.
3. Wrap the pile of your flour tortillas in foil paper and warm them in your oven (I warm my tortillas for 6 minutes at 350 degrees F).
4. Create your taco: Add the beef and mushroom mixture to the centre of your tortilla. Add desired toppings. Top with the cotija crema and enjoy!