The needs of grocery shoppers are seemingly always evolving, and now more than ever, they want to know where and how their food is produced and what impact it has on the environment. This is commonly referred to as “sustainable eating,” and its popularity is growing among shoppers.
Plant-based diets are a tenet of sustainable eating, and mushrooms are often included as part of the movement. Known for their inherent umami flavor and nutrition properties, mushrooms are recognized for their unique growing process and need for minimal natural resources used during production, which makes mushrooms both healthy on the plate and gentle on the planet.
In addition, mushrooms are a versatile ingredient, and with so many fresh varieties to choose from, it’s simple to incorporate them into most meals. Three Mushroom and Garlic Grilled Pizza can satisfy the entire family; while Sautéed Mushroom and Sun-Dried Tomato Avocado Toast may hit the spot morning, noon and night; and quick sides such as Roasted Mushroom and Wheat Berry Salad can be an easy addition to dinner plates.
For more information on mushroom sustainability as well as additional recipes, visit mushroomcouncil.com.
Roasted Mushroom and Wheat Berry Salad
Servings: 4
Ingredients:
- 8 ounces white button mushrooms, halved
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 cups cooked wheat berries, warm
- 2 green onions, sliced
- 2 tbsp dried cranberries, chopped
Dressing:
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh orange juice
- 1 tsp curry powder
- 1/4 tsp kosher salt
Instructions:
Heat oven to 400 degrees.
Place mushrooms on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake 10 minutes.
Carefully stir mushrooms and bake 5 minutes until tender. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
To make dressing: In small bowl, whisk olive oil, orange juice, curry powder and salt; pour over salad. Toss to mix. Serve warm.
Sautéed Mushroom and Sun-Dried Tomato Avocado Toast
Servings: 4
Ingredients:
- 1 tbsp extra-virgin olive oil, plus additional, for drizzling
- 1/4 cup chopped sun-dried tomatoes
- 8 ounces sliced button mushrooms
- 1/4 cup water
- 1/2 tsp fresh thyme leaves kosher salt, to taste
- 2 ripe avocados, pitted, peeled and sliced
- 4 slices toasted bread
- Shaved Parmesan cheese
Instructions:
In skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and cook 1 minute. Add mushrooms and gently incorporate with tomatoes. Add water and stir well until water evaporates and mushrooms darken and become tender, about 4 minutes. Add thyme and salt, to taste. Set aside to cool.
To assemble, gently smash half of each avocado over one slice of toast. Top each slice of toast with mushroom mixture. Top each with Parmesan cheese and drizzle with olive oil before serving.
Three Mushroom and Garlic Grilled Pizza
Servings: 4
Ingredients:
- 2 tbsp extra-virgin olive oil
- 3 ounces crimini mushrooms, sliced
- 3 ounces shiitake mushrooms, stemmed and sliced
- 3 ounces white button mushrooms, sliced
- 1 ounce dry white wine or chicken stock
- 1/4 tsp fine sea salt
- Pizza dough (14 inches)
- Olive oil
- Nonstick cooking spray
- 4 ounces whole milk mozzarella cheese, chopped
- Shaved Parmesan, for garnish
- Basil leaves, for garnish
Sauce:
- 1 tbsp unsalted butter
- 4 garlic cloves, minced
- 5 basil leaves, minced
- 2 tbsp all-purpose flour
- 3/4 cup half-and-half
- 2 tbsp grated Parmesan cheese
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
Instructions:
Heat grill to medium-high heat, about 425 degrees.
To make sauce: In medium skillet over medium-high heat, melt butter. Whisk in garlic and basil; cook 1 minute. Sprinkle in flour while quickly whisking to form paste.
Reduce heat to medium. Slowly pour in half-and-half while continuing to whisk until there are no clumps. Increase heat slightly to bring to simmer. Stir as mixture thickens into sauce, about 1 minute. Remove from heat. Stir in Parmesan cheese, salt and pepper; set aside.
For pizza: In large skillet over medium-high heat, heat olive oil. Add mushrooms and cook until they begin to turn tender, about 2 minutes. Carefully pour in wine or stock and continue cooking until liquid evaporates, about 1 minute. Sprinkle with salt.
Stretch dough to make 14-inch pizza. Brush grill grates generously with olive oil. Place dough on grill and let cook about 3 minutes, until underside is browned and dough removes easily from grill. While removing dough from grill, flip it onto baking sheet sprayed with nonstick cooking spray so cooked side is up.
Spread sauce over pizza and evenly cover in mushrooms. Add mozzarella cheese.
Return pizza to grill, topping-side up. Close lid and let cook 3-5 minutes. Once top crust browns and cheese melts and bubbles, remove from grill. Let rest 2-3 minutes.
Garnish with Parmesan and basil leaves; slice to serve.
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