Why This Recipe Works

• Layers of flavor: The sweetness of caramelized squash combines beautifully with savory, herby mushrooms. Throw in some walnuts for crunch, and you’ve got an extra satisfying slice of fall flavors.

• Zero fuss: The oven does the heavy lifting for you. All you have to do is sauté your filling in a pan.

• Customizable: You can go vegan with nutritional yeast or toss in feta if you want a salty, creamy kick.

• Looks fancier than it is: It’s basically a weeknight recipe that masquerades as holiday-worthy. And your guests will never know easy it was for you to make. 

Health Benefits

• Butternut squash is packed with vitamin A, which boosts vision, immune support, and glowing skin. Plus, it’s a slow-burn carb, so it’s good for keeping your blood sugar steady.

• Wild mushrooms are rich in antioxidants, beta-glucans, and gut-loving fiber. Some mushrooms (like shiitake) can even support immune function.

• Sage has been traditionally used for memory and focus for a many years. (So your brain will thank you!)

• Walnuts are basically brain food. They contain heart-healthy omega-3s and crunch therapy at the same time.

• Onion & garlic are both antimicrobial and heart-friendly. Who knew?

Ingredients

• 1 medium butternut squash, halved lengthwise and seeds removed

• 1½ tbsp extra virgin olive oil (plus extra for drizzling)

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• 250g mixed wild mushrooms (like shiitake, oyster, chestnut, etc.), roughly chopped

• 1 tsp finely chopped fresh sage (or ½ tsp dried)

• ¼ tsp sea salt, to taste

• Freshly ground black pepper

• 2 tbsp chopped walnuts (optional)

• Optional: 1 tbsp nutritional yeast or crumbled feta

• Fresh thyme or parsley, for garnish

Substitutes (Because Life Happens)

• No butternut squash? → Try acorn squash, delicata, or even sweet potatoes.

• No wild mushrooms? → Use cremini or portobello if that’s what you have.

• No walnuts? → Pecans or sunflower seeds work, or just skip if nut-free.

• No sage? → Thyme, rosemary, or oregano can work in a pinch.

Step-by-Step Instructions

Prep time: 10 minutes
Cook time: 50–60 minutes
Total time: About 1 hour

Step 1 – Roast the Butternut Squash
Preheat your oven to 400°F. Brush the squash halves with ½ tbsp olive oil, sprinkle with salt and pepper, and place face-down (rind-up) on a baking tray. Roast 35–40 minutes until golden and tender.

Step 2 – Make the Mushroom Sage Filling
While your squash roasts, heat 1 tbsp olive oil in a skillet. Sauté the onion until soft, then add garlic for another minute. Toss in your mushrooms and cook until golden (8–10 minutes). Season it all with salt, pepper, and sage. If you’re using walnuts, stir those in. Taste and adjust seasoning as needed.

Step 3 – Assemble & Finish
Remove the squash halves from the oven and flip them so their fleshy bits are face-up. Scoop out a little flesh if you want more room for filling (stir it into the mushroom mix so nothing goes to waste). Stuff the squash with filling. Top it off with nutritional yeast or feta if desired. Then pop it back into oven for 5–10 minutes to heat through. Garnish with thyme or parsley.

Tips for Success

• Don’t skimp on the roasting time! The deeper the caramelization on your squash, the better the flavor.

• If your mushrooms release a lot of liquid, let it cook off fully. You want golden mushrooms, not soggy ones.

• Making it ahead of time? Roast the squash and cook the filling separately, then stuff and reheat when ready to serve.

FAQs

Can I make this vegan?
Yep. Just skip the feta and use nutritional yeast for a savory kick.

Can I prep it ahead of time?
Totally. Roast the squash and make the filling, but don’t combine or reheat in the oven until just before you’re ready to serve.

What’s the best mushroom to use?
Shiitake, oyster, and chestnut are my go-tos. But honestly? Use whatever’s available and fresh.

Does this work as a main dish?
For sure. Pair with a crisp salad or roasted Brussels sprouts and you’ve got dinner sorted.

Did You Fall In Love With This Recipe?

If you tried this recipe, let us know in the comments. What did you customize? How did you make it your own? We want to know! Share it with the rest of the Steamy fam below.

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Wild Mushroom and Sage Stuffed Butternut Squash

Sweet roasted butternut squash halves are filled with a savory mix of wild mushrooms, onion, garlic, sage, and optional walnuts for crunch. Topped with feta or nutritional yeast and fresh herbs.

Course Appetizer, Main Course, Side Dish, sides

Cuisine American

Keyword autumn, fall, roasted squash

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 246kcal

Ingredients

• 1 medium butternut squash halved lengthwise and seeds removed
• 1½ tbsp extra virgin olive oil plus extra for drizzling
• 1 small red onion finely chopped
• 2 garlic cloves minced
• 3 cups mixed wild mushrooms e.g. shiitake, oyster, chestnut, roughly chopped
• 1 tsp fresh sage finely chopped, or ½ tsp dried sage
• ¼ tsp sea salt to taste
• freshly ground black pepper
• 2 tbsp chopped walnuts optional
• 1 tbsp crumbled feta or nutritional yeast, both are optional
• fresh thyme or parsley for garnish

Instructions

• Preheat the oven to 200°C (400°F). Brush the cut sides of the butternut with ½ tbsp olive oil and season lightly with salt and pepper. Place face-down on a lined baking tray and roast for 35–40 minutes, or until soft and golden.
• While the butternut roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Sauté the onion until soft and translucent, about 5–7 minutes. Add the garlic and cook for another minute.
• Add the chopped mushrooms and a pinch of salt. Cook until softened and golden, stirring occasionally—about 8–10 minutes. Add the sage (fresh or dried), a good grind of black pepper, and walnuts if using. Cook for another 2 minutes. Adjust seasoning to taste.
• Remove the butternut from the oven and flip the halves. If desired, use a spoon to scoop a little flesh from the centre to make room for filling (you can mash this back into the mushroom mixture). Spoon the hot mushroom filling into the hollows. Optional: top with a sprinkle of nutritional yeast or feta.
• Return to the oven for 5–10 minutes just to warm through. Serve garnished with fresh thyme or parsley.

Nutrition

Calories: 246kcal | Carbohydrates: 37g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 218mg | Potassium: 1248mg | Fiber: 9g | Sugar: 9g | Vitamin A: 19951IU | Vitamin C: 42mg | Calcium: 132mg | Iron: 2mg

The post Wild Mushroom and Sage Stuffed Butternut Squash appeared first on Steamy Kitchen Recipes Giveaways.

So, grab your large soup pot and let’s get started.

Why This Recipe Works

• Umami Bomb: Between the mix of mushrooms, soy sauce, and miso, this soup delivers a SUPER savory punch.
• Quick and Easy: From chopping to slurping, you’re looking at just 20 minutes.
• Flexible Ingredients: Don’t have shiitake mushrooms? Swap them out for baby bellas or whatever kind of mushroom you’ve got on hand.
• Great for Your Immune System: Mushrooms + miso = a ton of great nutrients to keep you thriving.
• Minimal Cleanup: One pot. That’s it. Your dishwasher will thank you.

These Ingredients Come with Some Real Benefits

1. Mushrooms: Loaded with antioxidants and that earthy flavor you can’t get enough of. Shiitake, shimeji, and king oyster mushrooms are other top-tier choices for this soup.
2. Miso Paste: It’s rich in probiotics and adds that signature savory flavor. Go with white miso paste for a milder taste or brown miso paste for something bolder.
3. Dashi or Vegetable Broth: The backbone of a good Japanese soup stock. Vegetable broth works great if you want to keep things vegetarian.
4. Soy Sauce: Adds saltiness and depth. It’s basically liquid magic.
5. Green Onions: Both the green parts and the white parts add a fresh bite to the rich broth.
6. Fresh Ginger: Puts a little zingy kick in it that keeps the flavors bright.

Ingredients

• 1 Tbsp Peanut Oil
• 250g Mushrooms (a mix of shiitake, shimeji, and oyster mushrooms)
• 1 clove Garlic, sliced
• 1 tsp Fresh Ginger, crushed
• 4 cups Dashi or Vegetable Stock
• 4 Tbsp Miso Paste
• 2 Tbsp Soy Sauce
• ¼ cup Green Onions, finely sliced

Substitutes You Can Use

• No Dashi? Use vegetable broth or even mushroom broth.
• Peanut Oil: Swap for sesame oil if you want a nuttier twist.
• Mushrooms: Literally any mix will work—button mushrooms, baby bellas, or even dried mushrooms rehydrated in cold water.
• Miso Paste: If you can’t find shiro miso, try red miso or brown miso paste for a deeper flavor.

Step-by-Step Instructions

1. Sauté Your Mushrooms
   Heat the peanut oil in a large pot over medium heat. Toss in your mix of mushrooms and sauté for about 5 minutes to let them brown up and release their juices. Scoop them out and set them aside—don’t snack on them just yet.
2. Aromatics Time
   Add the sliced garlic and crushed ginger to the pot. Sauté for 2-3 minutes until your kitchen smells like heaven.
3. Broth It Up
   Pour in the dashi (or veggie broth) and stir in the soy sauce. Bring the pot to a boil, then reduce to low heat and let it simmer for 3 minutes.
4. Miso Magic
   Turn off the heat. Scoop a little hot broth into a small bowl, mix in the miso paste until smooth, then stir it all back into the pot. (This keeps the probiotics in the miso alive—yay for science!)
5. Finish Strong
   Add your sautéed mushrooms back to the pot, along with the sliced green onions. Stir, serve, and enjoy this delicious soup.

Tips for the Best Flavor

• Don’t Boil the Miso: It’ll kill the good stuff in there. Stir it in off the heat.
• Use Fresh Mushrooms: Seriously, the flavor difference is wild.
• Customize It: Add soba noodles, silken tofu, or even some baby bok choy for extra heartiness.
• Storage: Keep leftovers in an airtight container in the fridge. It’ll be good for 3 days.

FAQ

Can I make this soup vegetarian?
Totally. Use vegetable stock or mushroom broth instead of dashi, and you’re good to go.

Your local asian market is your best bet, but some big grocery stores carry it in the international aisle.

What’s the best kind of mushroom for this soup?
A variety of mushrooms like shiitake, baby bellas, or even lion’s mane will give you the most rich flavors.

Can I freeze this soup?
Eh, not the best idea. The miso and mushrooms don’t freeze well, but luckily, it’s quick enough to whip up fresh.

Making this Soup Your Own?

Customizing this delicious soup to fit your personal palette? We want to hear all about it! Leave us a comment and let us know how you make this miso mushroom soup your own. 

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Easy Mushroom Miso Soup

This comforting soup combines a mix of mushrooms, savory miso paste, and a rich dashi or vegetable broth for the ultimate umami-packed bowl. With garlic, fresh ginger, soy sauce, and green onions adding layers of flavor, it’s a simple yet satisfying dish perfect for any time of year. Ready in just 20 minutes, this delicious soup is as easy to make as it is to enjoy.

Course dinner, lunch, sides

Cuisine Asian

Keyword broth, miso soup, mushroom

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 126kcal

Ingredients

• 1 tbsp peanut oil
• 250 grams mushrooms a mix of Shitake, oyster, shimeji
• 1 clove garlic sliced
• 1 tsp ginger crushed
• 4 cups dashi or vegetable stock
• 4 tbsp miso paste
• 2 tbsp soy sauce
• ¼ cup green onions finely sliced

Instructions

• Add the peanut oil and mushrooms to a pan and saute for 5 minutes until they are a little browned. Take the mushrooms out of the pot and. Set aside.
• Add the garlic and ginger and sauté for a few more minutes.
• Add the dashi and soy sauce to the pot. Place the lid onto the pot. Bring the pot to a boil, then turn it down and let it simmer for 3 minutes.
• Take the broth off the heat then add the miso and stir it in with two chopsticks. Add the mushrooms back in and toss in the green onions. Serve warm.

Nutrition

Calories: 126kcal | Carbohydrates: 9g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1917mg | Potassium: 486mg | Fiber: 2g | Sugar: 3g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg

The post Easy Mushroom Miso Broth Soup Recipe appeared first on Steamy Kitchen Recipes Giveaways.

Ahead, we’ll teach you how to make our triple-threat recipes: Antioxidant Ice Cubes, Cognitive Boost Ice Cubes, and Immunity Ice Cubes. These are perfect for spicing up your hydration routine while sneaking in some health-boosting benefits. Looking to fight off pesky colds or help maintain energy levels? We got you. Each cube boasts a mix of fresh ingredients and powerful antioxidants to keep you feeling your best. So get out your ice-cube tray, and let’s dive in. 

Why These Recipes Work

• They’re Easy to Prep: These 3 simple recipes require only a handful of nutritious ingredients.
• They’re Great for Daily Use: Pop in a cube (based on whatever you feel you need) for an extra health boost each day.
• They’re Backed by Research: We’ve filled these cubes with antioxidant-rich ingredients like blueberries, fresh ginger, and matcha powder, each with science-proven health benefits.
• There’s a Variety of Benefits: There’s something for everyone, whether you’re looking to boost immune function for flu season, achieve cognitive enhancement, or simply improve your general vitality.

All About Antioxidants

Antioxidants are basically like a suit of armor for our cells. They protect them from oxidative stress and harmful free radicals. So, including antioxidants in your diet is a good way to support immune health, cognitive function, and even skin health. These nutrient-rich ice cubes are our sneaky little way of introducing more antioxidants into your daily diet. They’re the perfect addition to any wellness routine, especially during the colder months when a healthy immune system is, perhaps, most important.

Antioxidant Ice Cubes

A great way to prevent disease, reduce inflammation, and improve the appearance of your skin.

Ingredients

• 2 pounds of blueberries, fresh or frozen
• 1 cup fresh mint leaves
• 2 lemons, juiced
• 1 tsp CBD oil (optional)
• ¼ cup raw honey

Instructions

1. Blend: In a high-speed blender, add the blueberries, mint, and lemon juice. Blend until smooth and completely pulverized.
2. Strain: Use a cheese cloth or a muslin cloth to strain the mixture into a bowl.
3. Mix: Stir in the (optional) CBD oil and raw honey until well combined.
4. Freeze: Pour the mix into an ice cube tray and freeze until solid.

Add 2 or 3 ice cubes to a glass of coconut water or plain water and enjoy!

All About Cognitive Benefits

Our Cognitive Boost Ice Cubes are made up of matcha and lion’s mane mushroom powder, two powerhouse ingredients that are known to enhance focus, clarity, and memory. Here’s how each contributes to your cognitive health:

• Matcha: This green tea powder is rich in L-theanine, an amino acid that promotes a calm yet alert state, which is great for anyone looking to sustain focus without feeling jittery. Matcha also contains a gentle dose of caffeine, which (unlike coffee) releases slowly to give steady energy without the crash. It’s also a great ingredient if you’re looking to enhance your concentration and maintain your energy levels naturally. Plus, matcha is loaded with antioxidants, which support overall brain health by reducing oxidative stress.
• Lion’s Mane Mushroom: Known for its cognitive-enhancing properties, lion’s mane mushroom contains compounds that encourage the growth of new brain cells, which can boost memory and learning. Studies also suggest that lion’s mane can support mental clarity and long-term neuroprotective benefits. Lion’s mane has also become quite popular for its prebiotic properties which benefit gut health.

Disclaimer: Lion’s mane mushroom is generally considered safe, but it may not be suitable for everyone, like those with mushroom allergies, people with certain medical conditions (such as bleeding disorders), or those taking blood-thinning medications. Pregnant or breastfeeding individuals should also consult with their doctor before use. Always check with your healthcare professional before taking any supplements, even natural ones.

Cognitive Boost Ice Cubes

Give your brain a boost with just a few fantastic ingredients!

Ingredients

• 2 Tbsp matcha powder
• ¼ cup lion’s mane powder
• 400 ml boiling water

Instructions

1. Mix Powders: In a heat safe bowl or pot, whisk together the matcha and lions’ mane powders until well combined.
2. Add Water: Pour boiling water over the powder mixture and whisk thoroughly until smooth.
3. Freeze: Pour into (heat-safe, like silicone) ice cube molds and freeze until solid.

Drop 2-3 cubes into a glass of cold or warm coconut, almond, or regular milk for a creamy, energizing boost.

All About Immunity Boosters

Our Immunity Ice Cubes feature turmeric, ginger, lemon, honey, and carrot, ingredients that are well-known for supporting immune health, especially during winter months when the risk of illness is higher. Here’s how each boosts your immune system:

• Turmeric: This bright yellow spice has powerful anti-inflammatory properties, thanks to its active compound, curcumin. Research shows that turmeric can also help boost immune response and reduce inflammation.
• Ginger: A staple of traditional herbal remedies, fresh ginger contains compounds called gingerols that, like turmeric, also help reduce inflammation. What’s more, they also provide relief for sore throats. Ginger is also good at supporting digestion and helping to fight off germs, making it an obvious choice for this immune-boosting recipe.
• Lemon: Packed with vitamin C, lemon is a potent immune-supporter that also acts as a natural antioxidant. Lemon juice can help to fight off pesky colds and boost the body’s defense system, while also adding a refreshing flavor.
• Honey: Raw honey has antimicrobial properties and can soothe a sore throat. For this reason, it’s used a lot in immunity shots and warm drinks. Honey is also rich in antioxidants and adds a natural sweetness to these cubes to balance out the stronger flavors, like ginger and turmeric.
• Carrot: Rich in vitamin A and other vital nutrients, carrots help support immune health through its many antioxidants, which assist in reducing cellular damage and improving overall health.

Immunity Ice Cubes

A quick and easy herbal remedy to support your health as your top priority.

Ingredients

• ½ lemon, peeled and sliced
• 1 carrot, chopped
• 1 thumb-sized piece of fresh turmeric or 1 tbsp turmeric powder
• 2 thumb-sized pieces of raw ginger
• 1 orange, peeled and sliced
• ¼ cup honey
• 1 tsp cayenne pepper

Instructions

1. Juice: Using a juicer, juice the lemon, carrot, turmeric, ginger, and orange.
2. Add Flavor: Stir in the honey and cayenne pepper until well combined.
3. Freeze: Pour into an ice cube tray and freeze until solid.

When ready, add 2-3 immunity ice cubes to a little hot water and let melt for a quick immunity shot to ward off cold-season blues.

Tips for Maximum Wellness

• Use Fresh Ingredients: Fresh ginger and turmeric provide better immune support than their powdered counterparts.
• Make in Batches: Freeze a few trays and store for easy access during the winter season.
• Vary the Liquid: Mix cubes in coconut water, unsweetened fruit juice, or even hot water for a unique twist.
• Sweeten Wisely: While raw honey brings its own immune benefits, but feel free adjust based on taste.

FAQs

Can I use different ingredients for these recipes?
Definitely! Swap ingredients as you like. Add kale, other citrus fruit, or even coconut milk for a creamy twist.

Do I need a high-speed blender?
While not strictly necessary, a high-speed blender does help pulverize ingredients like ginger root and blueberries to make smoother juice.

How often should I use these cubes?

Use these on a daily basis or whenever you feel like your immune health or energy need a little boost!
Can I substitute dried ingredients?
Fresh is always best for maximum nutrients, but in a pinch, dried ingredients work too. Just remember they may be more concentrated.

Are these safe for kids?
Most of the ingredients are safe for older children, but skip the CBD oil and cayenne pepper for younger ones.

What Will You Put in Your Wellness Cubes?

We want to hear all about what you’ll be putting in your own Immunity, Cognition, and Antioxidant cubes! Leave us a comment letting us know!

More Ways to Use Food as Medicine

• Rose and Maca Chocolate Bark Recipe for an Adaptogenic Body Boost
• How to Make Your Own Homemade Fire Cider Tonic to Fight the Common Cold
• Salmon & Creamy Spinach with Mushroom Sauce Recipe for Seasonal Affective Disorder
• Seared Salmon Salad with Baked Crispy Chickpeas & Fresh Strawberry Vinaigrette Recipe to Improve Cognition

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Antioxidant Ice Cubes

A great way to prevent disease, reduce inflammation, and improve the appearance of your skin.

Course Drinks

Cuisine American

Keyword antioxidants, healthy, immunity cubes, wellness, wellness cubes

Prep Time 15 minutes minutes

Cooling Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4

Calories 217kcal

Ingredients

• 2 pounds blueberries fresh or frozen
• 1 cup fresh mint
• 2 lemons peeled and sliced
• 1 tsp CBD oil optional
• ¼ cup honey

Instructions

• Place the blueberries, mint, and lemon into a high powered blender and blend until smooth.
• Strain the mixture through a muslin cloth and let the juice drip into a bowl.
• Mix the (optional) CBD oil and honey into the mix and give it a stir.
• Pour the juice into an ice tray and freeze until solid. Mix 2 or 3 cubes into a glass of water and enjoy.

Nutrition

Calories: 217kcal | Carbohydrates: 57g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 324mg | Fiber: 8g | Sugar: 41g | Vitamin A: 612IU | Vitamin C: 54mg | Calcium: 56mg | Iron: 2mg

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Cognitive Boost Ice Cubes

Give your brain a boost with just a few fantastic ingredients!

Course Drinks

Cuisine American

Keyword healthy, immunity cubes, wellness, wellness cubes

Prep Time 5 minutes minutes

Cooling Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4

Calories 23kcal

Ingredients

• 2 tbsp Matcha powder
• ¼ cup Lion's Mane powder
• 400 ml boiling water

Instructions

• Place the matcha powder and lion's mane powder into a heat-safe bowl or pot and whisk it together.
• Add the boiling water and whisk until it is totally blended.
• Pour the mix into a heat-safe ice tray and freeze until solid. Add 2 – 3 ice cubes into a glass of cold or hot milk.

Nutrition

Calories: 23kcal | Protein: 4g | Vitamin A: 375IU | Iron: 1mg

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Immunity Ice Cubes

A quick and easy herbal remedy to support your health as your top priority.

Course Drinks

Cuisine American

Keyword healthy, immunity cubes, wellness, wellness cubes

Prep Time 5 minutes minutes

Cooling Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4

Calories 94kcal

Ingredients

• ½ lemon peeled and sliced
• 1 carrot chopped
• 1 inch fresh turmeric or 1 tbsp of turmeric powder
• 2 inches raw ginger
• 1 orange peeled and sliced
• ¼ cup honey
• 1 tsp cayenne pepper

Instructions

• Juice the lemon, carrot, turmeric, ginger, and orange in a juicer.
• Mix in the honey and cayenne pepper.
• Pour the mix into an ice tray and freeze until solid. Add 2 – 3 ice cubes into a glass of hot water and let melt to create an immunity shot.

Nutrition

Calories: 94kcal | Carbohydrates: 25g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 12mg | Potassium: 163mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2832IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 0.3mg

The post Cognitive, Antioxidant, and Immunity Ice Cubes Recipe appeared first on Steamy Kitchen Recipes Giveaways.

You’ve heard of charcuterie boards, but have you tried making a polenta board?

What Are the Benefits of Sit-Down Family Meals?

Did you know that family meals provide better health and wellbeing for everyone involved?

Sitting down to eat with loved ones is linked to

• a healthier diet 
• reduced risk of teen drug use 
• and lower rates of depression!

This easy family recipe comes in two parts!

Part 1: Ingredients for this Sausage & Mushroom Ragu Recipe

• 2 tablespoons olive oil
• ½ cup pancetta, diced
• 1 pound fresh Italian sausage (links cut into 1” chunks)
• 1 cup chopped onion
• 3 cloves garlic, sliced
• 1 pound mushrooms, sliced
• 1 (28 ounce) can whole peeled tomatoes
• ¼ cup dry red wine
• ½ cup chicken broth
• ½ teaspoon dried oregano
• Pinch red chili pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

How to Make this Sausage & Mushroom Ragu Recipe

1. Place the olive oil and pancetta in a large skillet over medium heat, uncovered.
2. As the pancetta renders, add the sausage and brown, turning occasionally, about 5 minutes.
3. Add the onions and cook until they are softened, about 5 minutes.
4. Add in the garlic and the mushrooms and cook for 5 minutes until the mushrooms are softened and the garlic is fragrant.
5. Continue on medium heat and add in the tomatoes, red wine (or chicken broth), oregano and chili pepper flakes (if using).
6. Use a potato masher to crush the tomatoes in the pot.
7. Bring to a simmer, reduce the heat to low, and simmer gently uncovered, stirring occasionally, until the sausage is cooked through, and the sauce has thickened, about 30 minutes.

Part 2: Ingredients for the Creamy Polenta Recipe

• 1 quart (4 cups) water
• 1 teaspoon salt
• Scant 1 cup polenta
• 3 tablespoons butter
• ½ cup freshly grated parmesan cheese

How to Make this Creamy Polenta Recipe

1. Bring the water and salt to a boil in a medium pot over medium heat.
2. Slowly pour in the polenta with one hand while whisking with the other.
3. When all the polenta is in the pot, turn the heat to low, cover and stir every 5 minutes or so until the polenta is cooked, at most 20 minutes. You can tell the polenta is done when the texture is creamy and the corn is tender.
4. If the polenta becomes thick and heavy, add water, ½ cup at a time. The consistency should be like grits.
5. Turn off heat and stir in the butter and the parmesan cheese until melted and creamy.

FAQs

What kind of Italian sausage should I use?

You can use mild or hot Italian sausage – links or bulk sausage – the choice is yours!

What kind of mushrooms should I use?

Any hearty mushroom, like porcini, cremini, shiitake or portobello.

What if I only have delicate wild mushrooms?

If you choose to use delicate wild mushrooms, like chanterelle, oyster, king trumpet, honey mushrooms, saute them separately with chopped shallots and butter. Season with salt & pepper. Then spoon the mushrooms on TOP of the ragu right before serving. 

Can I use pre-made polenta?

You can definitely use the pre-made polenta that comes in a tube. If you’re having trouble finding powdered polenta, you’ll find it under the name Corn Meal. 

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Sausage & Mushroom Ragu Polenta Board Recipe

Pancetta and Italian sausage in a tomato ragu, laid atop creamy polenta for a board dinner the whole family can reach from any corner of the table!

Course dinner, lunch, Main Course

Cuisine American

Keyword board, creamy, mushrooms, polenta, ragu, sausage

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 741kcal

Ingredients

Sausage & Mushroom Ragu

• 2 tbsp olive oil
• ½ cup pancetta diced
• ½ pound italian sausage fresh links or bulk
• 1 cup onion chopped
• 3 cloves garlic sliced
• ½ pound mushrooms sliced
• 1 can whole peeled tomatoes (28 ounces)
• 3 tbsp tomato paste
• ½ cup red wine dry
• ½ cup chicken broth
• 1 tsp dried oregano
• salt to taste
• black pepper freshly ground, to taste

Creamy Polenta

• 1 qt water
• 1 tsp salt
• 1 cup polenta
• 3 tbsp butter
• ½ cup parmesan cheese freshly grated

Instructions

Sausage & Mushroom Ragu

• Place the olive oil and pancetta in a large skillet over medium heat, uncovered.
• As the pancetta renders, add the sausages and brown, turning occasionally, about 10 minutes.
• Add the onions and cook until they are softened, about 5 minutes.
• Add in the garlic and the mushrooms and cook for 3 minutes until the mushrooms are softened and the garlic is fragrant.
• Continue on medium heat and add in the tomatoes, tomato paste, red wine and oregano.
• Use a potato masher to crush the tomatoes in the pot.
• Bring to a simmer, reduce the heat to low, cover, and simmer gently, stirring occasionally, until the sausage is cooked through, and the sauce has thickened, about 45 minutes.

Creamy Polenta

• Bring the water and salt to a boil in a medium pot over medium heat.
• Slowly pour in the polenta with one hand while whisking with the other.
• When all the polenta is in the pot, turn the heat to low and stir frequently until the polenta is cooked, at most 20 minutes. You can tell the polenta is done when the texture is creamy and the corn is tender.
• If the polenta becomes thick and heavy, add water, ½ cup at a time. The consistency should be like grits.
• Turn off heat and stir in the butter and the parmesan cheese until melted and creamy.

Nutrition

Calories: 741kcal | Carbohydrates: 47g | Protein: 24g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1835mg | Potassium: 901mg | Fiber: 4g | Sugar: 7g | Vitamin A: 770IU | Vitamin C: 20mg | Calcium: 234mg | Iron: 3mg

The post Sausage & Mushroom Ragu Polenta Board Recipe appeared first on Steamy Kitchen Recipes Giveaways.

How Does It Combat Seasonal Depression?

This dish includes 4 major nutrients that work to stabilize your mood:

• Omega 3s which prevent inflammation and boost brain function.
• Vitamin D – Did you know that Vitamin D deficiency is STRONGLY linked to overwhelming feelings of hopelessness? So if you’re not getting it through sunlight, be sure you’re getting it in your food!
• Vitamin B9 (or Folate) which plays a huge role in producing dopamine for your brain.
• Tryptophan produces serotonin, which elevates your mood, and melatonin, which leaves you feeling calm. That’s why you’re so sleepy after eating all that Thanksgiving turkey!

The oyster mushrooms and spinach in this dish are packed with Vitamin B9 and the heavy cream is a great source of Vitamin D. But the STAR of this dish is the salmon, which contains all 4 of these key nutrients!

Ingredients for this Salmon & Creamy Spinach with Mushroom Sauce Recipe

• 4 pieces salmon fillet
• 3 tablespoons olive oil, divided
• 1/2 onion, sliced
• 1/2 pound oyster mushrooms (or mushrooms of your choice), sliced
• 1 teaspoon minced fresh garlic
• 3 cups baby spinach leaves, loosely packed
• ¼ cup white wine
• 1 cup heavy whipping cream
• Salt and pepper

How to Make this Salmon & Creamy Spinach with Mushroom Sauce Recipe

1. Pat the fresh salmon fillets very dry on both sides. Season with salt and pepper. Heat large skillet over medium-high heat with just 2 tablespoons of olive oil. When hot, place salmon skin side down. Cook for 2-3 minutes, until the skin is crispy. 
2. Turn the heat down to medium, flip the salmon. With a piece of tin foil, cover the salmon loosely. This will cook the salmon while still allowing the steam to escape, keeping the skin crispy. Cook for 3-4 minutes, until the salmon is nearly cooked through, pink in the middle (we will finish cooking the salmon at a later step.) Remove the salmon to a clean plate. 
3. Return the skillet to the stove and turn the heat to medium-high. When hot, swirl in the remaining 1 tablespoon of olive oil. Add in the onions and the mushrooms. Cook for 3 minutes, until the onions are softened and the mushrooms are nicely browned. 
4. Add in the minced garlic and the spinach. Stir and let the garlic sizzle in the oil for a few seconds until fragrant. Add in the white wine and let cook for 1 minute until alcohol has evaporated. Stir in heavy cream. Season with salt and pepper, to taste. 
5. Return the cooked salmon to the pan, and let it snuggle in the creamy sauce – let the salmon finish cooking, about 30 seconds to 1 minute. The spinach should be wilted but still bright green. 

FAQs

What are the health benefits of salmon?

Salmon is one of the most nutritious foods on the planet. Not only is it rich in Omega-3 fatty acids (which lower blood pressure and reduce the risk of cancer), but it’s also a great source of protein, B Vitamins, and potassium. The astaxanthin found in salmon reduces inflammation, lowers the risk of heart disease, and even improves skin elasticity and hydration!

Where do I find Oyster Mushrooms?

You can find Oyster Mushrooms at Whole Foods grocery store or even your local farmer’s market. 

What can I substitute the salmon with?

This dish is so versatile, you can use almost any protein in place of salmon, including other types of fish, tofu, chicken, and even leftover turkey! 

Is this dish considered a healthy option given the heavy cream and oil used?
Yes, this dish can still be part of a healthy diet. Salmon is rich in healthy fats, and the spinach adds a nutritious punch. If you’re watching your fat intake, consider using a lighter cream alternative or less oil.

What are some good side dishes that complement this salmon recipe?
Sautéed cauliflower rice or brown rice make excellent sides for this dish. They not only complement the flavors but also turn it into a hearty, well-rounded meal.

Can I use garlic powder instead of fresh garlic in the recipe?
While fresh garlic gives the best flavor, garlic powder can be used as a convenient substitute. Be sure to adjust the quantity to your taste preferences.

Could I add fresh parsley or other herbs to the recipe?
Fresh parsley or other herbs like dill or chives are fantastic additions. They can be stirred into the sauce or used as a garnish, adding a fresh, aromatic quality to your dish.

How well does this dish keep if I have leftovers?
Leftover salmon with creamy spinach and mushroom sauce can be stored in the refrigerator and is best enjoyed the next day. Reheat gently to maintain the flaky texture of the salmon.

More Recipes to Beat Seasonal Affective Disorder

• Roasted Squash, Kale & Feta Salad with Walnut Vinaigrette Recipe
• Healthy Turkey Stroganoff Recipe

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Salmon & Creamy Spinach With Mushroom Sauce

Salmon filets nestled in a creamy mushroom sauce made with spinach, onions, heavy cream, and white wine.

Course dinner, lunch, Main Course

Cuisine American

Keyword creamy, pan seared salmon, salmon, salmon recipe

Prep Time 4 minutes minutes

Cook Time 11 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 582kcal

Ingredients

Salmon & Creamy Spinach With Mushroom Sauce

• 4 piece salmon filet
• 3 tbsp olive oil divided
• ½ onion sliced
• ½ pound oyster mushrooms (or mushroom of your choice) sliced
• 1 tsp fresh garlic minced
• 3 cups baby spinach leaves loosely packed
• ¼ cup white wine
• 1 cup heavy cream
• salt & pepper to taste

Instructions

• Pat the salmon very dry on both sides. Season with salt and pepper. Heat skillet over medium-high heat with just 2 tablespoons of olive oil. When hot, place salmon skin side down. Cook for 2 minutes, until the skin is crispy.
• Turn the heat down to medium, flip the salmon. With a piece of tin foil, cover the salmon loosely. This will cook the salmon while still allowing the steam to escape, keeping the skin crispy. Cook for 3-4 minutes, until the salmon is nearly cooked through, pink in the middle (we will finish cooking the salmon at a later step.) Remove the salmon to a clean plate.
• Return the skillet to the stove and turn the heat to medium-high. When hot, swirl in the remaining 1 tablespoon of olive oil. Add in the onions and the mushrooms. Cook for 3 minutes, until the onions are softened and the mushrooms are nicely browned.
• Add in the minced garlic and the spinach. Stir and let the garlic sizzle in the oil for a few seconds until fragrant. Add in the white wine and let cook for 1 minute until alcohol has evaporated. Stir in heavy cream. Season with salt and pepper, to taste.
• Return the cooked salmon to the pan, and let it snuggle in the creamy sauce - let the salmon finish cooking, about 30 seconds to 1 minute. The spinach should be wilted but still bright green.

Nutrition

Calories: 582kcal | Carbohydrates: 8g | Protein: 38g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Cholesterol: 175mg | Sodium: 127mg | Potassium: 1275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3080IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 3mg

The post Salmon & Creamy Spinach with Mushroom Sauce Recipe appeared first on Steamy Kitchen Recipes Giveaways.

Tips For Cooking Mushrooms

Mushrooms are 92% water! When you cook mushrooms, you want to release and evaporate as much water as possible. Do this by cooking the mushrooms in a little bit of water first – without oil or butter . The hot pan will evaporate the water. Now you can add the butter or oil.

My secret ingredient to eggs is creme fraiche, a french-style cultured cream. It’s tangy, creamy and thick, similar to sour cream. In fact, you can substitute sour cream if you don’t have creme fraiche. The creme fraiche adds creaminess and a natural sweetness to the eggs.

Ingredients For This Chestnut Mushroom Omelette Recipe

• 3 eggs
• 1 ½ tablespoons creme fraiche
• 4 ounces chestnut mushrooms, cleaned and trimmed
• 2 tablespoons water
• 1 1/2 tablespoons butter
• Generous seasoning of salt
• Freshly ground pepper
• 2 tablespoons minced fresh parsley
• ¼ cup shredded cheese of your choice
• Drizzle of your favorite creamy hot sauce (optional)

How To Make A Chestnut Mushroom Omelette Recipe

1. In a bowl, beat the eggs with the creme fraiche. 
2. Heat a non-stick skillet over medium-high heat. When hot, add the mushrooms and the water. Cook the mushrooms in the water for 1-2 minutes, until just starting to wilt, but not completely softened. Chestnut mushrooms will take 2 minutes. Thinner, more delicate mushrooms will only take 1 minute. Do not overcook the mushrooms.
3. Add in the butter, and saute the mushrooms until just tender. Turn the heat to medium. Add in the egg/creme fraiche mixture. Use a spatula to gently scramble the eggs. The eggs should cook slowly to retain their silky, light texture. Cook until just set. Sprinkle with shredded cheese. Season with salt, pepper and fresh parsley. Drizzle with hot sauce, if desired.

FAQs

Where can I find chestnut mushrooms?

You can often find chestnut mushrooms at the farmer’s market, at your local mushroom farm, or online. 

What are the nutritional benefits of chestnut mushrooms?

Chestnut mushrooms are great for your cells, blood health, and immune system! They also contain glutathione and ergotheonine, two potential anti-aging antioxidants, and have many essential micronutrients.

More Mushroom Recipes

• Salmon & Creamy Spinach with Mushroom Sauce Recipe
• Lion’s Mane Crab Cake Recipe
• The Most Perfect Sautéed Mushrooms

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Chestnut Mushroom Omelette

A light and fluffy, flavorful omelette featuring healthy chestnut mushroom and a tangy hint of creme fraiche.

Course Breakfast, brunch

Cuisine American

Keyword chestnut mushrooms, mushrooms, omelet recipe, omelette, scrambled eggs, spicy omelet

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 2 people

Calories 244kcal

Ingredients

Chestnut Mushroom Omelette

• 3 eggs
• 1½ tbsp creme fraiche
• 4 oz chestnut mushrooms cleaned and trimmed
• 2 tbsp water
• 1½ tbsp butter
• 1 dash salt
• 1 dash pepper freshly ground
• 2 tbsp fresh parsley minced
• ¼ cup shredded cheese
• 1 dash hot sauce your favorite (optional)

Instructions

• In a bowl, beat the eggs with the creme fraiche. 
• Heat a non-stick skillet over medium-high heat. When hot, add the mushrooms and the water. Cook the mushrooms in the water for 1-2 minutes, until just starting to wilt, but not completely softened. Chestnut mushrooms will take 2 minutes. Thinner, more delicate mushrooms will only take 1 minute. Do not overcook the mushrooms.
• Add in the butter, and saute the mushrooms until just tender. Turn the heat to medium. Add in the egg/creme fraiche mixture. Use a spatula to gently scramble the eggs. The eggs should cook slowly to retain their silky, light texture. Cook until just set. Sprinkle with shredded cheese. Season with salt, pepper and fresh parsley. Drizzle with hot sauce, if desired.

Nutrition

Calories: 244kcal | Carbohydrates: 4g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 295mg | Potassium: 381mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1051IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 2mg

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Buddha Bowl Veggies

Buddha Bowl veggies will teach you the easiest ways to cook, store, and use vegetables! Mushrooms cook great with basically any herbs that you have on hand and a squeeze of lemon. Add into any Buddha Bowl.

The Secret to Perfect Sautéed Mushrooms

Mushrooms release so much water during the cooking process. The problem with most recipes, is they instruct you to cook the garlic, onion or shallots before adding the mushrooms.

That only produces soggy mushrooms and soggy onions.

The secret to perfect sautéed mushrooms is to add the butter, garlic and shallots in the middle of cooking the mushrooms, after they have released all their water, and the water has had a chance to evaporate.

Secret #1: Use the largest pan you have. I use a wok, as that gives me tons of surface area, and it slopes down so that all the water can collect at the middle and boil off.

Secret #2: High heat is your friend. High heat helps evaporate the water quicker.

Secret #3: After the mushrooms have released their water (sometimes I’ll spoon out the water or gently soak up with paper towel), make some space in the middle of the pan. Add your butter and aromatics (any combination of garlic, onions, shallots).

Secret #4: Finish off with a splash of soy sauce,

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Perfect Sautéed Mushrooms Recipe

The best way to cook mushrooms in a skillet or saute pan for a simple Buddha Bowl add in. Cook with herbs or minced garlic, shallots or onions.

Course Appetizer, Side Dish

Cuisine American

Keyword buddha bowl, buddhabowl, mushrooms, vegetables

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 89kcal

Ingredients

• 16 ounces fresh mushrooms
• 1 teaspoon cooking oil
• 2 tablespoons butter
• 2 tablespoons minced shallot or onion
• 1 cloves garlic finely minced
• minced fresh herbs
• salt and freshly ground black pepper

Instructions

• Slice the mushrooms and give them a good rinse to clean. Do not dry the mushrooms, let some water cling to the slices.
• In the largest skillet, saute pan or wok that you have, turn the heat to high. When very hot hot, add the damp mushrooms and cook. Spread out the mushrooms and cook for 5 minutes, until the mushrooms are sizzling in the pan and the water is cooking off.
• Add in the cooking oil and continue to let the mushrooms cook and brown, about 3 minutes. Move the mushrooms to the outside of the pan, making room in the middle.
• Turn heat to medium, and let the pan cool down for a bit. To the middle, add in the butter, then the shallots, garlic and fresh herbs. Cook until fragrant, about 30 seconds. Mix the aromatics in with the mushrooms. Cook for 3 minutes, season with salt and pepper.

Nutrition

Calories: 89kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 56mg | Potassium: 377mg | Fiber: 1g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg

If you have tried sautéing mushrooms or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

The post The Most Perfect Sautéed Mushrooms appeared first on Steamy Kitchen Recipes Giveaways.

Buddha Bowl Basics

Buddha Bowl basics will teach you ways to add flavor and save money in the kitchen. Asparagus is a fresh vegetable that has nice bite to it and goes great in any Buddha Bowl. We are going to show you how to choose fresh mushrooms at the store and the best way to store them.

Why Asparagus is Great

• A yummy option that has a nice texture to it
• Sauté them in no time!
• Great source of nutrients
• Stays fresh in the fridge for one week

How to Choose Mushrooms at the Grocery Store

When choosing mushrooms in the grocery store, flip the mushroom over and look for gills that are not exposed. The more exposed the gills are, the less fresh the mushroom is.

Mushrooms are dirty when first brought home from the store so be sure to wash the dirt off them thoroughly. Use your fingers to rub dirt off and lay out to dry on a paper towel.

The Best Way to Store Mushrooms

1. Keep mushrooms in original packaging or place in a paper bag with top slightly open to ensure airflow.
2. Place in refrigerator for up to one week!

If you found Buddha Bowl Basics helpful or tried a recipe on my blog, then please rate it and let me know how it went in the comments below!

The post Mushroom Basics appeared first on Steamy Kitchen Recipes Giveaways.

I’ve been playing around with Japanese mushrooms lately. Look at these babies! From left to right, these are White Beech Mushrooms (Bunapi Shimeji), Brown Beech Mushrooms (Buna Shimeji), Maitake Mushrooms and King Trumpet Mushrooms (Eryngii)

These are organic and grown in the United States (the ones sold in US are grown in California) and even cultivated on recyclable material with no chemicals or additives. Japanese mushroom farm at Hokto Kinoko:

About Japanese Mushrooms

I took some time to give each mushroom variety a glamor shot – these were really fun to photograph. I hope you enjoy them!

Japanese Brown Beech Mushroom

Shimeji Mushroom is the third most popular mushroom in Japan, after shitake and enoki. They are called “beech mushrooms” because they often grow on fallen beech trees. These have a white base and cracked, speckled brown caps white are so very pretty. Surprisingly, they have no aroma! But their texture once cooked is smooth, crunchy. Shimeji mushrooms are buttery and nutty. You must cook Shimeji mushrooms, do not eat raw. Perfect to pair with noodles! The first recipe below is my Japanese Noodles with Shimeji Mushrooms Recipe.

Japanese Mushroom Recipes – Shimeji Mushroom 

Vegetarian Japanese Shimeji Mushroom Omelet

A simple vegetarian omelet that’s savory, cheesy and healthy. The original recipe came from a health spa in Mexico, Rancho La Puerta.

15 Minute Japanese Mushroom Flatbread

It’s the quickest gourmet-y appetizer ever and I love using naan flatbreads as the base. It’s pre-baked, which is a fantastic shortcut for when I don’t have time to roll out my own pizza dough. 

15 Minute Udon Miso Noodle Soup with Japanese Shimeji Mushrooms

Fast food Japanese style! Start to finish, this healthy and light Japanese Udon Noodle Soup with Miso takes less than 15 minutes. 

Japanese Noodles with Shimeji Mushrooms Recipe

A 20-minute easy Japanese mushroom noodle dish that’s as delicious as it is simple

Truffled Potatoes with Shimeji Recipe

For this recipe, a small spoonful of truffle cream is stirred through the finished dish where the heat does it job to release and infuse the ingredients with white truffle goodness.

Shimeji Mushrooms with Aburage Miso Soup Recipe

This tasty miso soup is packed with great flavors and textures!

Steak with Shimeji Mushrooms Recipe

This great recipe is serves up perfect steak every time, and the mushroom sauce served on top is exceptionally delicious!

Japanese Bunapi Shimeji Mushroom

These are called “white beech mushrooms” and “Bunapi” is actually a Hokuto trademark – they bred this particular mushroom from the Buna Shimeji (above) for its smooth, ivory color. It tastes very similar to the Buna Shimeji, and any recipe above will work for Bunapi.

Japanese Maitake Mushroom

According to Kimiko Barber, in Japanese, these mushrooms are called “dancing mushrooms.” When these mushrooms move in a gentle breeze, they resemble coral dancing in the current. It’s scientific name is Grifola frondosa and also known as Hen of the Woods. It’s a sturdy mushroom and holds its shape in a quick stir-fry and very pretty in soups with its swirls and curls floating. The taste is rich, earthy, woodsy and its texture is crisp/firm.

Japanese Mushroom Recipes – Maitake Mushrooms

Warm Maitake Pasta with Citrus Soy Dressing

A super simple pasta recipe with a zesty citrus soy dressing.

Steak with Creamy Whisky Mushroom Sauce

It’s rich, decadent and the best part is that the recipe is flexible.

Seared Maitake Mushrooms

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with these dramatic, crispy mushrooms.

Maitake Sea Bass Recipe

You need thick, firm-fleshed fish fillets to take the heat of pan-roasting; sea bass is ideal because the skin crisps up so nicely in the hot pan. Tilefish makes a good alternative.

Maitake Mushroom & Asparagus Stir Fry Recipe

An easy and delicious stir fry which pairs mushrooms with asparagus – the perfect combo.

Maitake and Beech Mushrooms with Simmered Tofu on Sesame Rice Recipe

Perfectly cooked mushrooms on deliciously seasoned rice.

Cauliflower Steaks with Maitake in Brown Butter Sauce

Japanese King Trumpet (Eryngii) Mushroom

These are my favorite Japanese mushrooms, I love their hearty, meaty texture and sometimes I even use these mushrooms as a meat substitute. I like to slice these mushrooms into 1/4-inch slices and then pan fry them with a little butter, mirin and soy. (I’ll post a recipe up later this week)

King Trumpet mushrooms are sweet, mild and buttery. Its stem is thick, robust and the Eryngii is related to the common Oyster Mushroom. In fact, sometimes, they are known as King Oyster Mushrooms. The ones shown here are about 3 to 4-inches tall and its base is 3/4-inch in diameter. Big boys!

Ian Garrone shows you in a short video clip what to look for when buying King Trumpet mushrooms. He also says their taste is similar to abalone – and I totally agree!

Japanese Mushroom Recipes – King Trumpet Mushrooms

Teriyaki Mushroom Sauce with Grilled Salmon

Saute the mushrooms – once they are softened, pour in the teriyaki sauce. Simmer for another minute, and it’s ready to pour over your grilled salmon, grilled steak or just poured over steamed rice. So good!

10-Minute Shrimp and Mushroom Thai Curry

Thai curry is my “break in case of emergency” meal – as I always have a can of coconut milk, a can of curry paste, shrimp in the freezer and miscellaneous vegetables in the refrigerator. Rice is only a one-finger trigger button away or already cooked, stored in the freezer.

Arctic Char with King Trumpet Mushrooms and Lemon Butter Sauce Recipe

A delicious fish dish with a divine lemon butter sauce, with glorious king trumpet mushrooms!

King Oyster “Scallop” Bowl

This recipe is an easy one, no food processor or blender required, but it requires some preparation.

These bowls have sautéed king oyster mushrooms, spicy peanut tofu, steamed baby bok choy and soba noodles flavored with a drizzle of sesame oil and chives.

The post Japanese Mushroom Recipes appeared first on Steamy Kitchen Recipes Giveaways.

What you’ll learn:

1. A healthy, hearty salad fit for a meal with warm mushroom omelet, crunchy walnuts, salty shavings of parmesan cheese
2. How to transform tough, rough, thick raw kale into soft, buttery lettuce-like texture
3. How to customize salad with different ingredients

I’ve just gotten back from a 48 hour jaunt to Los Angeles to shoot a video for my YouTube channel (Dark Chocolate Sea Salt Cookies!) – it’s currently in the magical hands of a professional video editor over at Kin Community.

It’s fun what I can squeeze into a L.A. trip – my must-do’s include staying at the Hotel Erwin right in the heart of Venice Beach – the muscle men, surfers, roller bladers, strange cast of characters, and the gorgeous sunset are free entertainment outside my window. Another must is the downstairs restaurant, Barlo and their breakfast menu which includes Squash Benedict – “poached eggs|Cajun thyme squash pancake|avocado|hollandaise.”

Around the corner and across the street is Hama Sushi, one of the rare L.A. restaurants that have remained in business since I was a Californian (Go Bruins!) over 20 years ago. I managed to snag Gaby of What’s Gaby Cooking for a spontaneous sushi dinner.

The very last “must” is embarrassingly at the airport. I know, I know, it sounds strange. But if you’ve ever flown Delta in/out of LAX, you might recognize Lemonade, a deli that I wish was in every single major airport. Heck, I wish I had one in my hometown. Calling itself “Seasonal Southern California Comfort Food,” they feature nearly 20 super-fresh salads at the bar. Some of my favs:  kale salad with mushrooms and kumquat vinaigrette | Butternut squash, radicchio, scotch bonnet sauce, sriracha pepitas | Sun chokes, fennel, orange, pickled red onions, hazelnut. Check out their menu.

I grab a to-go box and have them fill it up with 6 different salads, order a Watermelon-Rosemary Lemonade and get on the plane. I’m in my own little paradise in seat 19C.

When I opened Joe Yonan’s new cookbook, Eat Your Vegetables: Bold Recipes for the Single Cook, and spied the Kale Salad with Miso Mushroom Omelette, I immediately thought, “LEMONADE!” This is just one of those salads that reminds me of the freshness and creativeness of the deli.

Oh gosh, I hope Joe has been to Lemonade before, otherwise would he be offended that I associated airport food with him?!

Secret Kale Tip!

I’ve modified his recipe to suit our family’s taste and size (serves 4 instead of 1) – and I urge you to try this salad with a new technique that I learned from Joe….massaging the kale.

Yes. MASSAGE YOUR KALE.

It transforms an otherwise tough, rough, chewy raw leaves into soft, silky, pleasant greens. Watch the video to see the difference!

Kale Salad with Miso-Mushroom Omelet Recipe Video

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Kale Salad with Mushroom Omelet Recipe

Adapted from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan. Of course, Joe's recipe was a recipe for 1 person, but I've changed the amounts to feed 4 people. This is a perfect salad as a meal!

The Lemon Chile Vinaigrette is AWESOME!!! We've been using this dressing recipe for the past month on nearly all of our salads. Recipe is for 1-cup - enough for this salad PLUS salads for the rest of week. All ingredients go into a mason jar - and then just shake-shake-shake! The recipe also includes a tablespoon of Japanese miso paste - which is a massive flavor boost of umami. However, it's not a must have ingredient in the recipe. Feel free to use or not.

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Servings 5

Ingredients

FOR THE SALAD:

• 1 tablespoon miso paste (or 1 tsp soy sauce)
• 4 eggs
• 1 tablespoon olive oil
• 2 cups chopped mushrooms of your choice
• 8 big handfuls chopped kale, tough stems discarded
• 1/2 teaspoon kosher salt
• 1/3 cup unsalted chopped raw pecans or walnuts
• 3 ounces grated Pecorino Romano cheese

FOR THE LEMON-CHILE VINAIGRETTE: (makes about 1 cup)

• 1 clove garlic, finely minced
• 1/2 teaspoon kosher salt
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon chile oil or chile sauce (optional)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons honey
• freshly ground black pepper

Instructions

• Make the salad dressing by combining the vinaigrette ingredients in a jar with a tight fitting lid (like a mason jar) and shake well to combine. Taste and add more salt as needed.
• Whisk the miso paste with the eggs. Heat a frying pan over medium-high heat and swirl in the olive oil. Add in the mushrooms and sauté for 2 minutes, or until mushrooms softened. Add in the egg and turn the heat to medium. Let cook for 2 minutes. Cover and let cook for an additional 1-2 minutes or until eggs are set.
• While eggs are cooking, place the kale in a large bowl. Sprinkle with salt. Using massaging motion, rub the kale leaves together to break up and soften the kale.
• When ready to serve, slice omelet in strips. Toss kale with some of the dressing (I used about 1/4 cup of the dressing), chopped nuts and Pecorino Romano cheese. Serve with omelet.

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Food Photography credit: Matt Armendariz © 2013

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