Tag: mushroom

  • Swiss Mushroom Quinoa Burgers

    Swiss Mushroom Quinoa Burgers

    Swiss Mushroom Quinoa Burgers

    If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger. You can easily make a batch of 8 burgers to cook for a crowd or keep a few in the freezer for when you need a veggie option for a cookout. A meat-free bouillon paste adds savory umami notes. You likely have the rest of the ingredients for the patties in your pantry! 

    Swiss Mushroom Quinoa Burgers

    If you’re looking for ways to have a flavorful dose of protein between two buns this weekend for the unofficial start of summer, look no further than this Swiss mushroom quinoa burger.
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    Servings: 8
    Ingredients Method

    Ingredients
      

    • 2 large eggs
    • 4 large garlic cloves grated or finely minced
    • 2 tablespoons beef-less vegetarian soup base
    • 2 ½ cups cooked quinoa
    • 2 15-ounce cans chickpeas drained and mashed
    • ½ cup panko breadcrumbs
    • 3 tablespoons avocado oil
    • 8 burger buns
    • 8 slices plant-based Swiss cheese (Chao)
    • 8 ounces crimini mushrooms sliced
    • 4 romaine leaves
    • 1 beefsteak tomato sliced
    • 1 small red onion thinly sliced
    • Ketchup
    • Mustard

    Method
     

    1. In a mixing bowl, beat together eggs, garlic, oil, and soup base seasoning. Mix in cooked quinoa, mashed chickpeas, and breadcrumbs.
    2. Divide mixture into 8 equal parts and roll into balls. Flatten each ball into a 3 ½ inch patty. Place burgers on a parchment-lined baking sheet and refrigerate for an hour before cooking.
    3. Heat a skillet on medium with 3 tablespoons of avocado oil. Cook patties 3 minutes per side or until heated through and golden in color. Served topped with your favorite toppings.
    4. Enjoy!

    Recipe Provided by INFRA

  • Creamy Mushroom Pappardelle

    Creamy Mushroom Pappardelle

    Creamy Mushroom Pappardelle

    This comforting creamy mushroom pappardelle recipe is filling and flavorful yet not too heavy or too rich. Our Egg Pappardelle noodles are wide and strong enough to carry lots of sauce with each bite, making it a hearty meal for wintertime but also just light enough to enjoy in the spring!

    Creamy Mushroom Pappardelle

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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 3 tablespoons butter
    • 1 shallot minced
    • 1 garlic clove minced
    • 8 ounces mushrooms
    • 1 tablespoon fresh parsley minced
    • Salt to taste
    • Pinch dried thyme
    • ¾ cup heavy cream
    • 1 ½ teaspoons corn starch
    • 1 cup grated Parmigiano Reggiano
    • 8.8 ounces Bionaturae pappardelle

    Method
     

    1. In a large skillet, sauté butter, shallot, and garlic on medium-low heat for 2 minutes.
    2. Chop the mushrooms in a food processor, then add them to the skillet with parsley and thyme, and salt to taste. Cook on low heat uncovered for 7 minutes.
    3. Whisk cream and corn starch together, add to the sauce. Cook for 2 more minutes; add cheese and cook for 1 minute.
    4. Cook bionaturae pappardelle according to instructions, then toss in the skillet and cook on medium-low for 30 seconds.
    5. Serve with more grated cheese.
    6. Enjoy!

    Recipe Provided by INFRA

  • Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Wild Rice, Apple & Mushroom Salad with Spicy Pecans

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    Wild Rice, Apple & Mushroom Salad with Spicy Pecans

    Ingredients

    • 2 cups wild rice
    • 1 teaspoon fine sea salt divided
    • 1 cup pecan halves toasted and chopped
    • 3 tablespoons brown sugar
    • ⅛ teaspoon cayenne pepper
    • 3 tablespoons olive oil
    • 2 medium leeks halved lengthwise and thinly sliced
    • 12 ounce mushrooms sliced
    • 1 tablespoon minced fresh rosemary
    • 1 honeycrisp apple cored and diced
    • ¼ cup chopped parsley

    Instructions

    • Bring 4 cups water to a boil in a medium saucepan. Add rice and ¾ teaspoon salt, lower heat to maintain a gentle simmer, and cook, covered, until rice is tender, about 45 minutes. Drain excess liquid, if needed.
    • In a medium skillet over medium heat, combine pecans, sugar, ¼ teaspoon salt, cayenne pepper, and 1 tablespoon water. Cook, stirring, until the sugar is melted and coats the pecans, 3-5 minutes. Pour pecans onto a parchment-lined baking sheet to cool.
    • Add oil to a large skillet over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add mushrooms and rosemary and cook until softened, 5 minutes more.
    • In a serving bowl. stir together rice, leeks and mushrooms, and apple. Taste and season with more salt if needed. Top with pecans and parsley.
    • Enjoy!

    Recipe Provided by Woodstock Foods

  • Forest Fairy Smoothie

    Forest Fairy Smoothie

    It’s getting colder, the days are short and everyone is a little excited and on edge because of the holidays. Nourish yourself and stay well with our newest featured smoothie!

     

    It’s a delightful combo of chocolate and mint with lovely base of Chaga mushroom- giving this smoothie and cool, chocolatey flavor. Chaga is full of good stuff for your immune system, and this powdered form from Four Sigmatic adds rose hips, peppermint and eleuthero to boost wellness!