Market to Menu: Cooking with Shitake Mushrooms

Thanks to Linda Spain of Spain Farm for these recipes--something for the meat lover and for the vegatarian too!

Beef Burgers with Mushrooms and Aioli

5 large Spain Farm shitake mushrooms, stems removed

1 1/4 lbs lean ground chuck

1 1/2 tsp salt

3/4 tsp freshly ground black pepper

3 TBS olive oil

1/2 cup mayonnaise

2 tsp fresh lemon juice

1/2 tsp minced garlic

4 4-inch square or round ciabatta or foccacia squares, halved horizontally

2 cups fresh arugula

Directions:

Combine the ground chuck, salt and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch thick) patties.

Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.

Mix the mayo, lemon juice and garlic in a small bowl to blend. (The patties, mushrooms and garlic may can be prepared up to this point 1 day ahead. cover them separately and refrigerate.)

Prepare the grill (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes for side for medium rare. Grill the mushrooms til just tender, about 5 minutes per side. Grill the focaccia squares cut side down, til lightly toasted, about 2 minutes.

Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms into strips and arrange them over the mayo. Place the burgers on top. Spread garlic mixture on the cut side of tops and arrange a handful of arugula on each. Cover the burger with roll tops and serve. Enjoy!

Shitake and Black Bean Quesadillas

4 8-inch whole wheat flour tortillas

1/2 lb Spain Farm shitake mushrooms, sliced

2 TBS balsamic vinaigrette

1 cup black beans, rinsed and drained

1 2-oz jar dice pimiento, drained

1 cup (4 oz) shredded Mexican cheese blend

1/4 cup thinly sliced green onions

2 TBS olive oil or butter

chopped fresh cilantro (optional)

salsa (optional)

Directions:

Stack tortillas and microwave for 1 minute, or put into a warm oven. Keep warm.

Heat oil or butter in a large nonstick skillet over medium-high heat. Add mushrooms and saute for 2 to 3 minutes, or until tender. Add vinaigrette, beans, and pimientos. Cook, stirring constantly, 1 to 2 minutes, or until liquid evaporates. Mash bean mixture slightly with a potato masher or fork.

Spoon about 1/3 cup bean mixture onto each warm tortilla. Sprinkle each with 1/4 cup cheese and 1 TBS onions. Fold tortillas in half.

Wipe skillet with paper towel; heat over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan and cook 2 minutes on each side or until golden and cheese melts. Repeat with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Garnish with cilantro and salsa, if desired.