Blended Chili and Macaroni

This beef and mushroom chili is quick and easy. Add in elbow macaroni for a delicious, one pot meal.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 8

Ingredients

½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 package chilli seasoning
1 can  beef broth
1 can  (15.5 oz.) kidney beans, rinsed
1 can tomato paste
1 cup medium salsa
2 cups  elbow macaroni, uncooked
Garnishes: Shredded cheese, sour cream, cilantro

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown meat and mushrooms with chilli seasoning.
3. Add broth, kidney beans, tomato paste, salsa, and macaroni to saucepan; mix well.
4. Bring mixture to boil and cover. Continue to simmer on low for 15 minutes, stirring occasionally.
5. Serve topped with cheese, sour cream and cilantro.
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Blended Chicken Cheeseburgers

These chicken and mushroom blended burgers are flavourful, simple to make and a lighter alternative to a traditional beef burger. 

Recipe and photo courtesy of Mushroom Council.

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 6

Ingredients

½ lb. mushrooms, finely chopped
1 lb. lean ground chicken
1/2 small onion, finely diced
½ tsp garlic & herb seasoning
½ cup breadcrumbs
1 egg
5 hamburger buns
5 slices of American cheese
Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large bowl combine mushrooms, chicken, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties (1/3 lb), and cook either on the barbecue or on the stove-top until internal temperature reaches 160°F. During last minute of cooking top patties with cheese. Keep warm until cheese begins to melt
3. Place patty on warmed bun and top with lettuce, tomato and red onion.

 

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Blend and Extend Braised Beef Cheek with Portabella Mushroom Ravioli with Beer Consomme

This Blend & Extend recipe was developed for FBC2014 by Executive Chef Ned Bell of Four Seasons Vancouver and YEW Seafood + Bar.

Prep Time: 1 hr. | Cook Time: 3 hrs. 30 mins. | Serves: 4
Tip: For this recipe it is best to braise the beef cheeks and make the mushroom broth one day in advance.

Ingredients

1/2lb beef cheek, excess fat trimmed off
2cups beef stock
2cups water
3pc Portabella mushrooms, stems and gills removed, coarsely chopped
1pc medium white onion, coarsely chopped
1pc carrot, coarsely chopped
1stalk celery, coarsely chopped
1pc small tomato, coarsely chopped
4clove garlic, crushed
2tbsp grated parmesan
1pc egg, lightly whisked (egg wash)
1sprig thyme
1tbsp flour, for dusting
1/2lb pasta dough, rolled thin as possible, and cut into 3” rounds
1btl your favourite dark lager beer
1/2cup red wine
Olive Oil
Salt & Pepper

Method

1. Preheat oven to 300 F
2. Season the beef cheeks with salt and pepper. Place a large saucepot on medium high heat, add one tablespoon of olive oil, and brown both sides of the beef cheeks. Remove the beef cheeks from the pot and reduce the heat to medium, add half of each of the carrot, onion, celery and garlic, brown the vegetables off in the pan then deglaze with the red wine. When the wine has reduced by two thirds add the stock, tomato, thyme and beef cheeks back into the pot.
3. Bring the pot of beef cheeks to a low simmer, cover and place in the oven for 2-3 hours or until cheeks are fork tender.
4. While the cheeks are cooking heat a tablespoon of olive oil on high heat in another sauce pot. Saute the mushrooms in the sauce pot until they are golden brown and tender. Remove half of the mushrooms and put aside.
5. Lower the heat and add the remaining onion, carrot, celery and garlic to the pot with the mushrooms, cook until the onions are translucent.  Add the water to the pot and simmer the mushrooms and vegetables slowly for one hour, strain the stock and keep aside.
6. When the cheeks are ready remove them from the liquid and allow them to cool, strain the broth and keep it aside. Add some of the beef cheek braising liquid to the mushroom broth for body and flavor.
7. Shred the beef cheeks along with the reserved sautéed mushrooms, mix them together and season with salt and pepper to taste. Add the parmesan cheese to the shredded cheeks and a splash or two of the leftover braising liquid. (this is your ravioli filling)
8. Lay out the pasta rounds on a lightly floured surface and place a spoonful of the cheek filling on top of half of them. Brush the remaining pasta rounds with the egg wash and place on top of the cheeks, pinching the edges of the dough together to create your raviolis.
9. Blanch the raviolis in boiling, salted water for 2 minutes or until pasta is tender.
10. Heat the mushroom/beef broth until it boils, add the beer to taste and serve over the cooked raviolis.

 

Beefy Burritos

Add a flavourful twist to burrito night by blending half the beef with finely chopped mushrooms. 

Prep Time: 20 mins. | Cook Time: 20 mins. | Serves: 4
Tip: Many brands carry Spanish-style rice that can be prepared in the microwave for a quick dinner.

Ingredients

8 oz fresh crimini mushrooms
1/2 lb lean ground beef
1 tbsp canola oil
2 tbsp Tex-Mex seasoning blend
1 pkt Mushroom Seasoning Blend
1 cup reduced sodium refried beans
4 large flour tortillas
1 cup cooked Spanish rice
2 cups shredded lettuce
1/2 cup salsa
1/2 cup guacamole (optional)
1/2 cup fat free sour cream (optional)
3/4 cup shredded part skim Cheddar cheese

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.
2. Heat the oil in a large, nonstick skillet over medium-high heat. Add the mushrooms, Tex-Mex seasoning and mushroom seasoning. Cook for 10 minutes until mushroom mixture is browned.
3. Spread the refried beans over each tortilla. Spoon in rice, and top with the mushroom mixture, lettuce, salsa and optional guacamole and sour cream. Sprinkle with cheese, and roll up burritos.
4. Coat a hot nonstick skillet with cooking spray. Place the burritos, seam side down, and toast on both sides for 3 to 4 minutes until heated through.
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Beef Mushroom Meatballs with Maple Dijon Sauce

Recipe and photo by Laureen of Fox in the Kitchen.

Prep Time: 20 mins. | Cook Time: 40 mins. | Makes: 24 meatballs.

Ingredients

Meatballs
1 small onion, chopped
1 Tbsp cooking oil, divided
1/2 lb mushrooms, diced
1 tsp oregano
1 tsp thyme
1 tsp parsley
1 tsp basil
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp ground pepper
1 extra-large egg
2 Tbsp tomato paste
1 lb extra lean ground beef
Sauce
1/4 Cup maple syrup
1/4 Cup dijon mustard
1 tsp vegetable oil
1 tsp apple cider vinegar
Garnish (Optional)
sprig fresh rosemary, chopped

Method

Meatballs
1. In a thick-bottomed skillet over medium heat, sauté chopped onions in a small amount of cooking oil along with a pinch of salt (the salt helps to release the onions sweet juices). Cook uncovered, stirring occasionally until the onions are deeply golden, brown, and caramelized (about 15-20 minutes). Remove from heat and set aside to cool.
2. Meanwhile, preheat oven to 400°F. Line baking pan with parchment paper.
3. In a medium bowl mix chopped mushrooms with oil. Layer mushrooms evenly on prepared baking pan.
4. Bake for 15 to 20 minutes, stirring every 5-7 minutes, until the mushrooms are tender and reduced in size. Remove from the heat and allow to cool. Process in a food processor until finely chopped but not puréed. Set aside.
5. Turn oven temperature down to 375°F. Line a baking sheet with parchment paper.
6. In a small bowl, or mortar and pestle, combine spices.
7. In large bowl, lightly beat egg. Add cooled onions, roasted mushrooms, spice mixture and tomato paste. Stir until blended. Add ground beef, stir until combined.
8. Form into meatballs about 1 1/2 inches in diameter and place on prepared pan. Recipe makes about 24 meatballs.
9. Bake for 20 minutes, or until meatballs are nicely browned and cooked through. For even cooking, spin the pan after 10 minutes.
10. While the meatballs are cooking, make the sauce.
Sauce
1. In a small saucepan, combine syrup, mustard, oil and vinegar, whisk to blend. Bring to a boil, reduce heat to low and simmer, stirring often, for 8 to 10 minutes or until reduced to a glaze-like consistency. Remove from heat.
Note: Be careful when stirring, as the hot liquid bubbles up, sputters and splashes.
Serving
1. Once finished cooking, arrange meatballs on a serving plate, top each one with a dollop of sauce, insert fancy toothpicks, sprinkle plated meatballs with chopped fresh rosemary, and serve warm, as appetizers.