Blue Cheese Mushroom Blended Burger

Recipe courtesy of Brittany Stager, My Daily Randomness.

Meaty crimini mushrooms are finely chopped, quickly sauteed and then combined with lean ground beef to make a BIG burger that doesn’t skimp on flavour!

Ingredients:

1 lb. fresh crimini mushrooms, finely chopped and cooked
1 lb. lean ground beef
1/3 cup breadcrumbs
1 large egg
1/2 tsp dehydrated minced garlic
1/2 tsp cumin
1/2 tsp dehydrated minced onion
1/2 tsp dried oregano
1/4 tsp hot red pepper flakes
Crumbled blue cheese (optional)

Directions:

1. In a food processor, finely chop mushrooms.
2. In a large non-stick pan over medium-high heat, cook chopped mushrooms until most of the moisture has been evaporated, approximately 6-8 minutes. Remove from heat and let cool slightly.
3. In a large bowl combine cooled mushrooms, beef, breadcrumbs, egg, and spices. Using your hands mix until incorporated.
4. Form into patties, and cook either on the barbecue or on the stove-top until internal temperature reaches 160 degrees Fahrenheit.
5. Place burger patty on buns and top crumbled blue cheese, and any other toppings you desire. Serve hot!

Recipe courtesy of Mushroom Council.

Lasagna noodles are spread with a ricotta and spinach mixture and a blend of ground beef and mushrooms, then rolled up tight and topped with your choice of sauce.

Ingredients:

½ lb. mushrooms, finely chopped
½ lb. lean ground beef
1 small onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1½ cups ricotta cheese
1 egg, lightly beaten
1 tsp Italian seasoning
12 lasagna noodles, cooked per package instructions
2 cups spaghetti or marinara sauce
1 cup shredded mozzarella

Directions:

1. Preheat oven to 350°F.
2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large skillet, cook meat, mushrooms and onion.
4. In a bowl combine thawed spinach, ricotta cheese, egg and Italian seasoning. Mix well. Add to skillet with meat and mushrooms, stir until combined.
5. Spread meat and ricotta mixture over each cooked lasagna noodle. Carefully roll up tightly.
6. Pour 1 cup of spaghetti sauce into bottom of baking dish. Place all rolls seam side down in dish. Top rolls with remaining sauce and shredded mozzarella.
7. Cover and bake for 30-35 minutes.

Makes 12 lasagna rolls

Recipe courtesy of Mushroom Council.

This updated version of shepherd’s pie is a a blend of ground beef, chopped mushrooms and mixed vegetables and topped with whipped mashed potatoes.

Ingredients:

4 large russet potatoes, cut into chunks
½ cup milk
½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 small onion, chopped
1 tsp garlic & herb seasoning
2 tbsp flour
½ cup beef broth
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 tsp Worcestershire sauce
2 tbsp tomato paste
¼ tsp salt
½ cup shredded cheddar cheese (optional)

Directions:

1. Preheat oven to 375°F.
2. In a large saucepan, cook potatoes in boiling water for 15-20 minutes, or until tender. Drain and return to saucepan. Add milk and mash until potatoes are smooth.
3. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
4. In a large skillet, cook meat, mushrooms, onion and seasoning until meat is no longer pink. Drain if needed. Stir in flour; cook and stir 1 min. Add broth, vegetables, Worcestershire sauce, tomato paste and salt; cook 5 min., stirring occasionally.
5. Spoon into 9×13 baking dish, cover with mashed potatoes.
6. Bake 20 minutes or until heated through. Remove from oven and top with shredded cheese; bake 3-5 minutes or until cheese is melted.

Recipe courtesy of Mushroom Council.

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

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

Directions:

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.

Serves 8

Recipe courtesy of Mushroom Council.

Umami-rich mushrooms are blended with ground beef and seasoned to create the perfect Italian-style meatball. Serve with marinara and spaghetti or toss with a Teriyaki sauce and serve as an appetizer.

Ingredients:

½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 tsp Italian seasoning
1 small onion, finely diced
1 clove minced garlic
½ cup breadcrumbs
1 egg

Directions:

1. Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.
2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a skillet over medium heat cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
4. In a large bowl combine cooled mushrooms, beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.
5. Bake 20-25 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.

Makes approximately 20 meatballs

Recipe courtesy of Mushroom Council.

Sink your teeth into a delicious burger made with a 50/50 blend of lean ground beef and finely chopped mushrooms.

Ingredients:

½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 small onion, finely diced
1 clove garlic, minced
½ cup breadcrumbs
1 egg
6 hamburger buns
Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles

Directions:

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a non-stick skillet over medium heat, cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
3. In a large bowl combine mushrooms, beef, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties, and cook either on the barbecue or on the stove-top until internal temperature reaches 160°F.
4. Place patty on warmed bun and top with lettuce, tomato and red onion.

Serves 6

Recipe courtesy of Isabelle Boucher, Crumb: A Food Blog. 

Loco Moco is probably best known as Hawaii’s answer to the classic greasy spoon hangover breakfast, and it’s absolutely delicious.

Ingredients:

Beef-Mushroom Patties:
¼ lb cremini mushrooms
¾ lb lean ground beef
1 large egg, lightly beaten
½ cup panko breadcrumbs
¼ cup finely chopped onion
1 tsp soy sauce
½ tsp Worcestershire sauce
½ tsp fresh ground black pepper
1 tbsp canola oil

Sweet Onion Pan Gravy:
½ cup thinly sliced sweet onion (like Maui or Vidalia)
2 tbsp butter
2 tbsp flour
2 cups low-sodium beef broth
Salt and pepper, to taste

Assembly and Garnishes:
4 eggs
2 cups cooked Calrose rice (or any other medium-grain rice)
Thinly sliced green onion, for garnish
Sriracha sauce, for garnish
Soy sauce, for garnish

Directions:

Make the Patties:
1. Using a food processor fitted with a metal blade, process the mushrooms until very finely chopped.
2. In a large mixing bowl, combine the chopped mushrooms with ground beef, egg, panko, onion, soy sauce, Worcestershire, and pepper. Using your hands, gently mix together until well incorporated. Divide into quarters, and shape into four round patties.
3. In a large heavy-bottomed skillet set over medium-high heat, heat the canola oil. Add the patties, and cook for 4-5 minutes on each side, or until cooked all the way through on the inside and crisply browned on the outside. Transfer to a paper-towel lined plate, and tent loosely with aluminum foil to keep warm. Set aside.

Make the Gravy:
4. Add the butter to the hot skillet. Once the butter starts to foam, add the sliced onions and saute for 7-10 minutes or until soft and golden. Stir in the flour and cook, stirring constantly, for about a minute. Whisk in the beef broth, and bring to a simmer, scraping up the crispy browned bits from the bottom of the pan.
5. Once the broth comes to a simmer, reduce heat to medium-low and continue cooking for 5-10 minutes, stirring frequently, until the gravy is thick and smooth.

Assemble and Serve:
6. While the gravy is simmering, pan-fry the eggs as you like them – I’m a fan of sunny side up, but over easy is just dandy, too.
7. To serve, scoop ½ cup cooked rice into a wide, shallow bowl. Top with a patty, and ladle a generous amount of gravy and onions overtop before finally topping off with an egg. Garnish with green onions, and dashes of sriracha and/or soy sauce.

Recipe courtesy of Renee Kohlman, Sweetsugarbean. 

Mushrooms add an earthiness that compliment the savoury herbs and spices in the filling, while bulking up portion sizes.

Ingredients:

Pastry:
5 ½ cups all purpose flour
2 tsp salt
1 pound (454 grams) lard, cubed
1 tbsp white vinegar
1 large egg, lightly beaten
cold water

Tourtière Filling:
2 tbsp olive oil
272 grams lean ground beef
272 grams ground pork
½ one large onion, finely diced
3 cloves garlic, minced
272 grams crimini mushrooms, sliced
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground sage
pinch allspice
200 grams mashed potatoes, room temperature
salt and pepper to taste
1 egg beaten with a bit of milk for brushing on top

Cranberry Compote:
2 cups fresh or frozen cranberries
½ cup cane sugar
½ cup apple cider or apple juice
1 oz brandy

Directions:

Pastry:
In a large bowl, mix together flour and salt. Cut in the lard with a pastry blender until mixture resembles coarse oatmeal. In a 1 cup measure, beat the egg, add the vinegar and top with ice cold water. Gradually stir this into the flour mixture. Stir only until mixture clings together, being careful not to overwork the dough. Gather into a ball and divide into 6 equal portions. Wrap in plastic, and chill for at least one hour. For this tourtière recipe you will need two portions of dough. You can either freeze remaining portions of dough, or double or triple the tourtière recipe. The choice is yours!of dough, or double or triple the tourtière recipe. The choice is yours!

Tourtière Filling:
In a large skillet, over medium high heat add the olive oil. After 1 minute, add the ground beef, pork, onions, garlic, mushrooms and spices. Cook for about 10 minutes until the meat is browned and most of the liquid has been cooked out of the mushrooms. Reduce heat to low and stir in the mashed potatoes. Season with salt and pepper. Let cool before proceeding to assemble tourtière. This process can be sped up by putting meat mixture in the fridge.

Preheat oven to 350*F.

On a lightly floured surface, roll out one disc of pastry. Fit this into a 9 inch pie plate, being sure to let some dough overhang. Place the cooled meat filling inside the pastry. Roll out another disc of dough and place this on top of meat. Trim the edges, pinch shut, and with a sharp knife slice a few steam vents. Add decorative touches such as mushrooms, leaves, etc, with any extra dough if you wish. Beat an egg with a bit of milk and brush this on top of tourtière. Bake for one hour. Let stand 10 minutes before cutting.

Cranberry Compote:
In a medium saucepan, combine all ingredients and simmer over medium heat for about 8-10 minutes, until cranberries pop. This can be made ahead of time and chilled. Serve with tourtière. Additional accompaniments can be ketchup, mustard, or other chutneys and relishes.

Serves 6

Recipe courtesy of Kelly Brisson, The Gouda Life.

Take Beef and Mushroom Bolognese Fettucini for your lunches, eat it for dinner for the week or freeze half the sauce for a perfect last-minute dinner.

Ingredients:

2 tbsp olive oil
salt and pepper
2 large carrots, peeled and rough chopped
2 celery stalks, cleaned and rough chopped
1 large onion, rough chopped
2 large cloves garlic
1 lbs cremini mushrooms, rough chopped
1 1/2lbs lean ground beef
1 (156mL) can tomato paste
2 cups red wine or beef stock
4 sprigs thyme
500g fettuccini/linguinie/bucatini
1/2 cup Parmesan cheese
basil or parsley, to garnish
red pepper flakes, to garnish

Directions:

Place the carrots, celery, onion and garlic in a food processor or blender and puree until smooth.

Heat olive oil in a large sauce pot/dutch oven over med-high heat. Add the vegetables puree and cook, stirring every so often, until the liquids have reduced and the veggies are starting to brown and dry out. Add in the mushrooms and cook, stirring occasionally, until the liquids from the mushrooms has been released and reduced, about 10-15 minutes. Add in the beef and a few generous pinches of salt. Cook until the beef is cooked through and everything is golden brown and fragrant, another 10-15 minutes.

Add in the tomato paste and cook until it’s turned a deep brick red, 5 minutes. Pour in the wine and stir, scraping up any browned bits stuck to the bottom of the pot. Bring to a gentle simmer until wine is almost reduced completely. Taste for salt and add a few more pinches if necessary. Add in just enough water to cover the meat/mushrooms by 1/2″. Cook until that water has reduced and sauce is rich and delicious.

While the sauce cooks, bring a pot of well-salted water to a boil and cook the pasta to al dente according to package instructions. Reserve 1/2 cup of the starchy pasta cooking water.

Strain the pasta and dump into the sauce. Toss with a few tbsp of the reserved pasta water and Parmesan until the sauce is evenly distributed. Add more water if it gets too tight.

Divide among bowls and serve with fresh ground pepper, minced parsley or basil and some red pepper flakes.

Serves 6-8

Recipe courtesy of Kelly Brisson, The Gouda Life.

This Beef and Mushroom Tortiere houses all the flavours of a French-Candian classic, but bumps up the nutrition and stretches your beef budget with the addition of some fried mushrooms.

Ingredients:

4 tbsp olive oil, separated
1.5 lbs cremini mushrooms, diced
2 lbs lean ground beef
1 large onion, diced
2 cloves garlic
1 tsp allspice
1 tsp ground clove
1/4 tsp nutmeg
1/4 tsp ground ginger
salt and pepper, to taste
2 9″ top/bottom pie shells (my favourite recipe here)
1/4 cup cream/milk/eggwash

Directions:

Put a heavy skillet or dutch oven over med-high heat and heat 2 tbsp of oil. Add in the mushrooms and leave them, without stirring, for 10 minutes. They should go from dry, to watery, and back to dry. You’ll need them to release all their moisture in order to crip up. Continue to cook, stirring if necessary, until mushrooms are golden brown and crisp (about 20 minutes total). Remove mushrooms from the pan to a towel-lined bowl. Add in the other 2 tbsp olive oil and add the ground beef. Cook, stirring occasionally, until browned and fragrant. Add in the mushrooms and diced onion. Cook for 5 minutes more so onions can soften. Add a few pinches or salt and fresh ground pepper to taste. Let mixture cool completely.

Preheat oven to 375 and put the rack in the lowest position.

Roll your dough out and split the pie filling between the shells. Cut a vent hole in the middle of each pie. Brush with eggwash or light cream/milk and bake pies for 45-50 minutes or until tops are golden brown.

Slice and serve. If you want to save one, cover tight with plastic wrap and foil and freeze for up to 5 months.

Note: you can brown the beef and mushrooms in separate pans at the same time if you don’t mind dirtying two pots. Otherwise, brown them back to back in the same pan.

Makes 2 pies.