Walnut and Mushroom Ragu

Walnut and Mushroom Ragu

by | Nov 22, 2021 | Media Recipe

Looking for a filling, plant-based meal to switch things up? This walnut and mushroom ragu is sure to impress you and your family! Filled with flavor and bursting with nutrition, this recipe is one that you will turn to again and again. Plus, it’s easy to whip up, as you can get it on the table in under an hour.

Pasta dishes, like this one, are great ways to utilize vegetables, canned tomatoes, and other add-ins. For example, walnuts and cremini mushrooms are both great plant-based ingredients to use when bumping up the hardiness factor of a dish. They are easy to add, and enhance both the flavor and nutriton content to keep you full and satisfied. Additionally, these ingredients add a fun textural element to your pasta dish, which provides a different spin on a family favorite.

This recipe also includes canned tomatoes, which are a great source of vitamin C, fiber, potassium, and lycopene, an antioxidant with anti-inflammatory and anti-cancer properties. Plus, canned tomatoes actually have a higher lycopene content than fresh, as the cooking and canning process enhances the availability of the nutrient, making it easier for your body to absorb. Additionally, canned tomatoes are a great shelf stable product that is affordable and also good for the environment. What’s not to love about that?!

You can feel good about serving this Walnut and Mushroom Ragu to your family, and they will delight in the complex flavors. To make this meal extra special, serve with a simple side salad dressed with olive oil and balsamic vinegar. Whether you’re enjoying it for a Sunday family dinner or a simple weeknight meal, you’ll be satisfied.

Get the full recipe for Walnut and Mushroom Ragu by visiting our friends at California Walnuts.

For other delicious pasta recipes, check out some of our favorites:

Puttanesca Pasta
Pasta with Marinara and Roasted Vegetables
Antipasto Salad with Pasta

A New Spin on the Trusty Tomato

A New Spin on the Trusty Tomato

by | Jan 7, 2020 | Food and Nutrition

A New Spin on the Trusty Tomato

Looking for new ways to use tomatoes in the kitchen? These recipe ideas provide a new spin on the trusty tomato!

Written by Densie Webb, PhD, RD

If you’re like me, you’re always on the lookout for fresh, new ways to use familiar foods, especially vegetables. Tomatoes are a perfect example of a versatile vegetable that can be added to dishes that may not immediately come to mind. Think of tomatoes, and the first foods you think of are likely to be stand-by dishes, like spaghetti, pizza, and tomato soup. While these are loved and time-honored dishes, maybe it’s time to expand your tomato repertoire. There are so many more ways to incorporate tomato products and their health benefits (antioxidants, vitamins A and C, potassium and folic acid) into your diet. Think desserts, jams, and ethnic dishes from Croatia and cultural favorites like Cajun sauces. Canned tomato sauces, tomato pastes, chopped, crushed or pureed, whole peeled, or fire-roasted tomatoes are available year round, are nutritious and add that certain something to new dishes. And most canned tomato products offer the option of already being seasoned with basil, oregano, garlic or onion. You can also opt for organic, if you choose. Here are a few new dishes for you to try on for size the next time you’re up for trying something different with trusty tomato products as part of the mix.

Tomato Soup Cake—this seemingly oddball, but delicious pairing of the rich tomato flavor and traditional cake ingredients is sure to become a family favorite. It’s ideal for holidays or any day you’re in the mood for something sweetly different. Condensed tomato soup is the tomato-based ingredient that adds flavor and a health boost to this recipe. https://tomatowellness.me/2012/12/03/a-healthy-holiday/

Cajun Tomato Sauce—get a taste of South Louisiana with this recipe, which makes use of both tomato paste and canned, fire-roasted tomatoes (yum!) and pairs them with grilled shrimp and Gouda grits for a burst of flavor with a Cajun twist. The pairing of shrimp and grits has never tasted better. https://tomatowellness.me/2015/06/21/grilled-shrimp-gouda-grits-with-a-cajun-tomato-sauce.

Tomato, Mushroom and Beef Stew—this dish provides a dollop of the “fifth taste” dubbed “umami,” a savory flavor that’s not sweet, sour, salty or bitter. In fact, tomatoes are one of the main sources of the umami flavor in the U.S. Tomato sauce and Portobello and shiitake mushrooms in the dish provide that unique umami flavor. https://tomatowellnessme/2015/05/06/tomatoes-a-umami-superstar-tomato-muschroom-and-beef-stew/

Croatian Sauerkraut—brings a bit of the Balkan peninsula to your table. This sauerkraut recipe, a traditional holiday side dish in Croatia, provides the one-two punch of nutrient-rich tomato sauce and the proven health benefits of cabbage and onions, which are rich sources of antioxidants themselves. https://tomatowellness.me/2015/01/26/croatian-sauerkraut

Tomato Chipotle Jam—this is not your typical jam. The ingredients include fired roasted diced tomatoes, red wine and Chipotle powder, making this savory, low-fat, low-sugar spread a real standout.

 

 


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Mushroom Chipotle Chili

Mushroom Chipotle Chili

by | Oct 2, 2014 | Recipes

Mushroom Chipotle Chili

Serves: 6
 
Mushroom Blendability Recipes Courtesy of the Culinary Institute of America and the Mushroom Council. – See more at: http://mushroominfo.com/mushroom-chipotle-chili/#sthash.DWKcS8IQ.dpuf
Ingredients
  • 4 POUNDS MUSHROOM AND MEAT BASE
  • 3 TABLESPOONS VEGETABLE OIL
  • 2 CUPS YELLOW ONION, DICED
  • 1 TABLESPOON GARLIC, MINCED
  • 2 EACH POBLANO GREEN CHILIES, SEEDED AND DICED
  • 2 TABLESPOONS JALAPEÑOS, SEEDED AND MINCED
  • ⅓ CUP CHILI POWDER
  • 1 TABLESPOON CHIPOTLE CHILIES IN ADOBO, MINCED
  • 2 TABLESPOONS GROUND CUMIN
  • 2 TABLESPOONS OREGANO, DRIED
  • 1×16 OZ CAN CRUSHED TOMATO WITH LIQUID
  • 1X 12 OUNCE BOTTLE LAGER BEER
  • KOSHER SALT TO TASTE
  • BLACK PEPPER, FRESHLY GROUND TO TASTE
 
Instructions
  1. SEASON THE MUSHROOM AND MEAT MIXTURE WITH SALT AND PEPPER AS NEEDED.
  2. HEAT THE OIL IN A PAN OVER MEDIUM TO HIGH HEAT. ADD THE ONIONS, GARLIC AND CHILIES TO THE PAN AND COOK OVER MEDIUM HEAT, STIRRING FROM TIME TO TIME, UNTIL THE MIXTURE IS TENDER, ABOUT 12 – 15 MINUTES. ADD THE HERBS CHIPOTLE, AND SPICES AND SAUTÉ FOR 5 MINUTES THEN ADD THE MUSHROOM MEAT BLEND AND STIR TO MIX WELL. ADD THE BEER AND TOMATOES TO THE PAN AND BRING TO A SLOW SIMMER. COVER THE POT AND COOK OVER VERY LOW HEAT OR IN A 325 DEGREE OVEN FOR 1 HOUR. CHECK THE CHILI PERIODICALLY, STIRRING AS NEEDED.
  3. TASTE FOR SEASONING AND ADJUST AS NEEDED WITH MORE CHILI POWDER, SALT AND PEPPER.THE CHILI SHOULD BE VERY FLAVORFUL AND THE LIQUID SHOULD BE GREATLY REDUCED AND THICKENED. SERVE THE CHILI.
 


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Penne with Mushroom Puttaness

Penne with Mushroom Puttaness

by | Sep 8, 2014 | Recipes

Penne with Mushroom Puttaness

Recipe from Mushroom Info Make a simple penne pasta for a family dinner. Penne with Mushroom Puttanesca
Ingredients
  • 1 PACKAGE (12 OUNCES) PENNE PASTA, UNCOOKED
  • ¼ CUP OLIVE OIL
  • ½ CUP CHOPPED RED ONION
  • 1 TEASPOON MINCED GARLIC
  • ½ TEASPOON CRUSHED RED PEPPER
  • 1 POUND FRESH WHITE MUSHROOMS (OR A MIXTURE OF MUSHROOMS), QUARTERED (ABOUT 5 CUPS)
  • 8 OUNCES CRIMINI MUSHROOMS, QUARTERED (ABOUT 2-1/2 CUPS)
  • 1 CAN (14-1/2 OUNCES) ITALIAN STEWED TOMATOES, COARSELY CHOPPED
  • ¼ CUP SLICED PITTED CALAMATA OR RIPE BLACK OLIVES
  • 6 ANCHOVY FILETS, COARSELY CHOPPED (ABOUT 1 TABLESPOON)
  • 3 TABLESPOONS CHOPPED DRAINED CAPERS
  • 1 TEASPOON SALT
 
Instructions
  1. IN A LARGE SAUCEPAN COOK PASTA IN SALTED WATER ACCORDING TO PACKAGE DIRECTIONS. DRAIN; SET ASIDE. MEANWHILE, IN A LARGE SKILLET OVER HIGH HEAT, HEAT OLIVE OIL UNTIL HOT. ADD ONION, GARLIC AND RED PEPPER; COOK, STIRRING CONSTANTLY, UNTIL GARLIC IS FRAGRANT, ABOUT 30 SECONDS. ADD MUSHROOMS; REDUCE HEAT TO MEDIUM-HIGH; COOK, STIRRING OCCASIONALLY, UNTIL GOLDEN, ABOUT 5 MINUTES. ADD TOMATOES; REDUCE HEAT TO MEDIUM; SIMMER UNCOVERED, UNTIL SLIGHTLY THICKENED, ABOUT 15 MINUTES. STIR IN OLIVES, ANCHOVIES, CAPERS AND SALT; ADD RESERVED DRAINED PASTA. SIMMER UNTIL PASTA ABSORBS SOME OF THE SAUCE, ABOUT 3 MINUTES. SERVE IMMEDIATELY WITH GRATED PARMESAN CHEESE, IF DESIRED. –
 
 
 
 


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Mushroom, Bean and Roasted Pepper Chili

Mushroom, Bean and Roasted Pepper Chili

by | Aug 30, 2014 | Recipes

Mushroom, Bean and Roasted Pepper Chili

Prep time:  
Cook time:  
Total time:  
 
Serves: 10
 
Recipe from Mushroom Info This hearty chili is a pleasant surprise. Featuring finely chopped white button mushrooms, you’ll never guess this dish is meatless. Mushroom, Bean and Roasted Pepper Chili
Ingredients
  • 2 T. MARGARINE
  • 3 T. EXTRA VIRGIN OLIVE OIL
  • 1 LB. WHITE BUTTON MUSHROOMS, FINELY AND EVENLY CHOPPED (THIS WILL TAKE A FEW MINUTES; I SLICE, CUBE THEN FINELY CHOP)
  • 1 T. SALT
  • 1 T. GARLIC POWDER
  • 8 OZ. PKG. FROZ. RECIPE READY CHOPPED GREEN PEPPERS & ONION (OR ½ C. SWEET ONION AND ½ C. GREEN PEPPER – CHOPPED)
  • 2 C. DICED RED CABBAGE, ½ INCH SQUARES (USE ONLY THE TENDER LEAVES, NOT THE THICK ENDS)
  • 2 C. STEWED TOMATOES PLUS LIQUID FROM CAN, BLENDED IN BLENDER CONTAINER TILL PUREED AND VERY SMOOTH
  • 2 EXTRA-LARGE SWEET RED ROASTED PEPPERS, CUT INTO ½ INCH SQUARES PLUS ABOUT ¼ C. LIQUID FROM CAN
  • 40 OZ. CAN LIGHT RED KIDNEY BEANS PLUS BEAN LIQUID FROM CAN (DARK RED KIDNEY BEANS ADD TOO MUCH TEXTURE)
  • 15. 5 OZ. CAN PINTO BEANS PLUS LIQUID FROM CAN
  • 1 T. ADDITIONAL GARLIC POWDER
  • 1 T. ONION POWDER
  • 1 T. CUMIN POWDER
  • 1 T. MILD CURRY POWDER
  • 1 T. HUNGARIAN PAPRIKA (I USED MILD)
  • ¼ T. RED CAYENNE PEPPER
  • ¼ T. DRIED OREGANO
  • 2 T. LIGHT BROWN SUGAR
  • 2 T. LIQUID SMOKE
  • 2 T. WORCESTERSHIRE SAUCE
  • 1 T. ADDITIONAL SALT FRESHLY GROUND BLACK PEPPER TO TASTE
  • SPINACH TORTILLAS, CUT INTO 5 X ¼ INCH STRIPS, TO BE USED AS GARNISH (ABOUT 5 STRIPS PER SERVING)
  • EXTRA VIRGIN OLIVE OIL ADDITIONAL BLACK PEPPER
 
Instructions
  1. IN SOUP POT, OVER MEDIUM HEAT, MELT MARGARINE WITH OLIVE OIL. ADD FINELY CHOPPED MUSHROOMS, SALT, GARLIC POWDER AND FROZEN CHOPPED PEPPERS AND ONION (OR THE FRESH). STIR AND COOK TILL WATER RELEASES FROM THE MUSHROOMS.
  2. ADD RED CABBAGE. STIR AND COOK TILL CABBAGE PALES IN COLOR.
  3. ADD PUREED STEWED TOMATOES, ROASTED PEPPERS PLUS ¼ C. LIQUID, KIDNEY AND PINTO BEANS, STIRRING AFTER EACH ADDITION.
  4. ADD NEXT 12 INGREDIENTS, UP TO AND INCLUDING FRESHLY GROUND BLACK PEPPER TO TASTE, AGAIN STIRRING AFTER EACH ADDITION. COVER AND COOK ON MEDIUM-LOW HEAT, OR AT A FIZZLE OF A BOIL, FOR 30 MINUTES, STIRRING OCCASIONALLY.
  5. REMOVE COVER, THEN COOK 30 MINUTES LONGER, STIRRING OCCASIONALLY, TILL BEANS LIGHTLY THICKEN BROTH, AND FLAVORS MUTE AND MELD. TURN HEAT OFF TILL READY TO REHEAT AND SERVE.
  6. TO SERVE:
  7. REHEAT CHILI AND ADJUST FOR SALT. LADLE INTO SOUP BOWLS. WRAP SPINACH TORTILLA STRIPS AROUND FINGERS, THEN PLACE DECORATIVELY ON TOP OF CHILI. DRIZZLE EACH SERVING WITH A LITTLE EXTRA VIRGIN OLIVE OIL; SPRINKLE WITH FRESHLY GROUND BLACK PEPPER AND SERVE.
 
 
 
 
 
 
 
 


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