Antioxidants are one of the most popular nutrition buzzwords. And for good reasons: They fight signs of aging, inflammation, and they can even help with weight loss. But when it comes to antioxidants, certain foods—blueberries, pomegranates, and spices like cinnamon and turmeric—get [...]]]>

Move over blueberries, pomegranates, and Merlot! There’s a new set of superfoods to try.

Check out this recipe: Crab and Mushroom Cakes

Chris Thomsen is a Mushroom Grower at our Royal Oaks Facility. Chris is also a beer brewer. His Portabella Beer won the ‘best in flight’ in the Specialty Beer class at the 2011 Santa Cruz County Fair Home-brew Contest! Chris became interested in beer brewing because not only does he love beer, but the science and technology in creating a tasty brew is a passion for him. He said brewing [...]]]>

Chris Thomsen is a Mushroom Grower at our Royal Oaks Facility. Chris is also a beer brewer. His Portabella Beer won the ‘best in flight’ in the Specialty Beer class at the 2011 Santa Cruz County Fair Home-brew Contest! Chris became interested in beer brewing because not only does he love beer, but the science and technology in creating a tasty brew is a passion for him. He said brewing is a lot like growing mushrooms so it really appealed to him. The idea for a mushroom beer came to him when we were installing a mushroom drying operation at one of our facilities. He said the aroma of the drying mushrooms was the inspiration for his porter style beer. To make 5 gallons of beer Chris uses about 2lbs of dried mushrooms. Very Cool Chris, and Congratulations on the award!

4 Monterey® Grill-a-Bella Portabella caps
4 slices of Swiss cheese
4 pieces of ciabata bread
1 avocado, sliced
1 hand full of arugula
2 roasted red bell peppers
½ cup of olive oil
Salt and pepper, season to taste

Drizzle a tablespoon of olive oil over both sides of all 4 portabella caps and season with salt and
pepper. Place portabellas gill side down on a hot grill for 4 [...]]]>

4 Monterey® Grill-a-Bella Portabella caps
4 slices of Swiss cheese
4 pieces of ciabata bread
1 avocado, sliced
1 hand full of arugula
2 roasted red bell peppers
½ cup of olive oil
Salt and pepper, season to taste

Drizzle a tablespoon of olive oil over both sides of all 4 portabella caps and season with salt and
pepper. Place portabellas gill side down on a hot grill for 4 minutes then flip over for another 4 minutes.
Meanwhile, mix the red bell peppers and the rest of the olive oil in a food processor. Pulse until the
mixture is smooth and season with salt. When the portabellas finish cooking, remove from grill and put
aside. Place the sliced ciabatta bread on grill for a quick toast. To assemble the sandwich, first spread
the roasted red bell pepper mixture on both sides of the bread. Then place the portabella on the bottom
half of the bread, either sliced or whole. Next place a slice of Swiss cheese, ¼ of an avocado, and small
amount of arugula on top of portabella. Finish with the top half of the bread and repeat. Serves 4.

March 20th, the 1st day of Spring is International MeatOut Day.

Meatout is an international observance helping individuals to create a wholesome, compassionate diet of fruits, vegetables, and whole grains. 
Animal advocates around the world are gearing up for the day. There are many events across the country,  from film screenings to cooking demonstrations.

Be sure to check out our recipes. We have many vegetarian options, and mushrooms are one of the [...]]]>

HAPPY SPRING!

March 20th, the 1st day of Spring is International MeatOut Day.

Meatout is an international observance helping individuals to create a wholesome, compassionate diet of fruits, vegetables, and whole grains. 
Animal advocates around the world are gearing up for the day. There are many events across the country,  from film screenings to cooking demonstrations.

Be sure to check out our recipes. We have many vegetarian options, and mushrooms are one of the best alternatives to meat!

Grilled Portabellas

2 cups olive oil*
1/2 cup balsamic vinegar*
1 teaspoon crushed basil
4 teaspoons ready-to-use crushed garlic or fresh garlic puree
Season with salt and pepper to taste
4 Monterey® Grill-a-Bella® Mushroom Caps
*2 1/2 cups of prepared vinaigrette dressing (either balsamic or Italian) may be substituted for oil/vinegar

In a large bowl, measure first five ingredients and mix well. Quickly rinse Portabella Caps [...]]]>

Grilled Portabellas

2 cups olive oil*
1/2 cup balsamic vinegar*
1 teaspoon crushed basil
4 teaspoons ready-to-use crushed garlic or fresh garlic puree
Season with salt and pepper to taste
4 Monterey® Grill-a-Bella® Mushroom Caps
*2 1/2 cups of prepared vinaigrette dressing (either balsamic or Italian) may be substituted for oil/vinegar

In a large bowl, measure first five ingredients and mix well. Quickly rinse Portabella Caps in cold water and pat dry. Place Portabellas in the marinade, gill side up. Spoon marinade into caps and let stand 5-10 minutes. Shake off excess marinade and grill Portabella Caps to desired taste – approx. 10 mins. per side. Portabellas may be sliced & used as an appetizer, an accompaniment for meats, poultry or fish, or served whole in a sandwich or as an entrée.

Preparation Time: 7 minutes
Cooking Time: 8 minutes
Serves: 4
Average cost per serving: $3.21
1 tablespoon olive oil, divided
6 ounces white button mushrooms, quartered or halved
1 packet dry citrus marinade
3/4 cup frozen white sweet corn kernels, thawed
1/2 cup red onion, diced, run under cold water
1/2 cup red bell pepper, diced
1/4 cup cilantro leaves, minced
2 tablespoons lime juice, [...]]]>

  Baja Salmon With Mushrooms!

Preparation Time: 7 minutes
Cooking Time: 8 minutes
Serves: 4
Average cost per serving: $3.21
1 tablespoon olive oil, divided
6 ounces white button mushrooms, quartered or halved
1 packet dry citrus marinade
3/4 cup frozen white sweet corn kernels, thawed
1/2 cup red onion, diced, run under cold water
1/2 cup red bell pepper, diced
1/4 cup cilantro leaves, minced
2 tablespoons lime juice, freshly squeezed
1/2 teaspoon kosher salt
4 salmon filets (about 5 ounces each)
1/4 cup water
Heat a large sauté pan over medium high heat. Add 2 teaspoons oil and swirl to coat bottom of pan. Add mushrooms and sauté 2 minutes. Add 1 tablespoon of dry citrus marinade mix to the mushrooms and continue cooking another 3 minutes.

Remove mushrooms from the pan and place in a large mixing bowl. Add the corn, onion, red pepper, cilantro, lime juice and salt to the cooked mushrooms and toss to combine. In same sauté pan, add remaining teaspoon of oil and swirl to coat pan.

Sprinkle the top of each salmon filet with 1 teaspoon dry citrus marinade mix.  Add salmon, seasoned side down, to hot pan and sear 1 minute. Flip over and add water to the pan. Cover and cook another 2 minutes, or until done to taste preferences. Remove from the heat and uncover.

Place a spoonful of the mushroom salsa on each serving plate, top with a salmon filet. Garnish with a sprig of cilantro and a lime wedge. 

You will Love OUR Mushrooms!

Be sure to include Monterey Mushrooms in your romantic dinner!