YumSugar

Satisfy Your Spring Cravings With Warm Artichoke and Mushroom Salad

Camilla Salem — Wed, 07 Mar 2012 09:13:21 PST

It's a rare occasion that I venture away from my trusty steamed artichoke recipe, but in the interest of branching out and getting more creative in the kitchen, I set about experimenting with artichokes.

The result: a warm artichoke and mushroom salad over a bed of spinach, with some Parmesan shavings, a drizzle of olive oil, and a squeeze of lemon juice. While prepping the artichokes takes some time, it's well worth the effort when you can enjoy the uniquely earthy artichoke flavor.

Prepare baby artichokes by removing the outer leaves until you reach the tender, pale yellow leaves, removing the choke, and peeling the outer layer of the stem off with a small knife. Be sure to soak your prepared artichokes in lemon water while you're waiting to cut them up and cook them. This ensures that they won't oxidize and turn black.

For more and this flavor-packed recipe, keep reading.

Killer App: Mushrooms Stuffed With Artichoke and Spinach Dip

Lauren Hendrickson — Tue, 31 Jan 2012 12:37:29 PST

I'm always on the hunt for those perfect bite-size appetizers that are suitable for just about any party, even this weekend's Super Bowl. These button mushrooms stuffed with artichoke and spinach dip are just that; they only require a small cocktail napkin and are best served warm, but are even satisfying at room temperature. The earthy mushrooms are filled with a creamy vegetable mixture and topped with crunchy panko crumbs - a perfect bite.

The task of preparing the mushrooms can be a little tedious, as you'll want to remove the gills, or the undersides of the mushroom caps, since they retain most of the water; removing them will ensure you won't have a soggy bite. With the right tools (either a small paring knife or a tiny melon baller), removing the gills is fairly easy.

Keep reading for even more tips and this killer app recipe.

5 Reasons to Love Mushrooms

Anna Monette Roberts — Mon, 30 Jan 2012 15:02:18 PST

Even though we're still in Winter mode, you deserve to do your body good with hearty recipes that won't break the calorie bank. It's time to give those buttons and shiitakes another chance. Learn more about the nutritional properties of mushrooms and try out these five savory, rich mushroom recipes that are sure to make you change your mind about them for good.

Soup's On: Cream of Mushroom Soup

Lauren Hendrickson — Sun, 25 Dec 2011 03:04:59 PST

During the holidays, it's always fun to have elaborate dinners with multiple courses to celebrate the season and spend even more time around the table with your loved ones. Tease everyone's palate before the big meal with one of my family's traditions: cream of mushroom soup. You can make this recipe pretty inexpensively by sticking to button mushrooms, but if you're in the mood to go all out, pick up different varieties. I opted to use mostly button mushrooms but also added chanterelles for more complexity.
The holiday meals can always be stressful getting everything ready, but this soup can be made a couple days in advance and easily reheated on the stove just before serving. If you decide to bring the soup to the table, be sure to heat up your soup terrine in hot water to keep the soup piping hot. Keep the garnish really simple with a little parsley, chives, a slice or two of sautéed mushrooms, and a drizzle of truffle oil.

Don't skip the soup course this holiday season and keep reading for the recipe.

Killer App: Mushroom and Goat Cheese Queso

Lauren Hendrickson — Wed, 23 Nov 2011 10:39:35 PST

If you want to bring something to Thanksgiving that everyone is bound to love, then get cooking with this supersimple mushroom, spinach, and goat cheese queso! This melted and creamy dip can be served with crostini, crudités, or even crackers and chips for a little extra crunch. The sautéed mushrooms add an earthy flavor that is complemented by the tangy goat-cheese base, and the chipotle pepper adds just a touch of spiciness to the dish. This dip could easily be prepared today, then baked just before serving tomorrow to ensure that it's nice and gooey. Surprise your Thanksgiving feasters with a new take on an old classic dinner-party favorite; keep reading for this incredibly easy recipe.

Killer App: Mushroom and Brie Bruschetta

YumSugar — Tue, 22 Nov 2011 12:06:00 PST

Around my house, Thanksgiving calls for flavorful appetizers, Manhattan cocktails, a huge turkey to feed our giant clan, and several side dishes and desserts that we never do without. One of those flavorful appetizers is bruschetta topped with mushroom and melted brie. Fresh thyme – a lot of it – is a key component in this dish and the flavors of all the different components marry together so brilliantly, you'd swear you could skip the rest of the feast and munch on these all day. This appetizer is elegant and rustic at the same time. It's finger food, but it presents beautifully, making it a wonderful start to a Thanksgiving feast. Keep reading for the recipe!

Foraging For Wild Food: A Gourmand Trend

Lizzie Fuhr — Mon, 24 Oct 2011 05:22:23 PDT

As people all over are becoming more connected to their food, they're understanding that it just doesn't come from supermarkets and corner stores. It comes from the Earth. And instead of strawberry picking or apple picking in a designated area at a farm, they've started to get the hang of picking free fruits, vegetables, and other foods growing wild around their local community. This isn't just out in the country; urban foraging is a trend that's on the rise.

The idea of foraging is nothing new, but what used to be considered a survival skill for Grizzly types is now a trend amongst foodies in cities all over the country. Some restaurants are even employing the help of experts to bring foraged foods to their menus to bump up their seasonal bounty. In the Fall and Winter, mushrooms are on the brain, and it's no coincidence that it's one of the best times to seek out wild mushrooms across the country.

I'm curious to know if you'd be interesting in learning about foraging. Would you ever take a class to differentiate between edible and poisonous mushrooms, or try your hand in general at foraging for wild food?

Source: Flickr User furtwangl

Marvelous Ways to Use Mushrooms

Lizzie Fuhr — Thu, 20 Oct 2011 04:01:30 PDT

While mushrooms are readily available year round, many are at their peak during Autumn months. Recently, I've found that mushrooms are one of those foods people either want more of or really can't stand. I'm a fan of their earthy flavor and their great versatility, which enables them to pair perfectly with so many other ingredients. See for yourself: here are 10 marvelous dishes to help you make the most of mushrooms this Fall.

Perfectly Seasonal: Pasta With Morel Shallot Pesto

Susannah Chen — Tue, 17 May 2011 12:12:15 PDT

For mushroom lovers, it'd be sacrilege not to seize the moment during the short window of time that morels are in season; they have a uniquely nutty, earthy quality that simply can't be resisted. Unfortunately, the cost of morel magnificence certainly doesn't come cheap: more often than not, these babies go for upwards of $40 per pound!

Yet I've discovered ways to work in little bits of this luxury item into my everyday meals. This pasta, which is coated in a pesto of morels, shallots, and pine nuts, is the perfect way to stretch a small amount of the delicacy while getting a good amount of their flavor, and the tab is a manageable $5 to $10 a person. Want to savor morel mushrooms on a budget, too? Here's one way to do it.

In Season: Morels

Susannah Chen — Tue, 10 May 2011 14:56:08 PDT

Spring produce may bring to mind images of asparagus and artichokes, but there are plenty of lesser known vernal veggies that are just as amazing as their popular counterparts. Take morel mushrooms. Come Spring, these fungi appear at the edges of forested areas, marked by conical caps and beautifully shirred crevices. A nutty aroma and meaty texture mean they're likely the most prized mushrooms in the Western world, overshadowed only by truffles. But beware: these fragile fruits, which grow in the wild, are difficult to find, expensive to obtain, and highly perishable. How to work around these challenges, when you read more.