Mushrooms Make Tasty One-step Dinners

What's on the fall schedule? Back to school, soccer practice, commuting, committee meetings … and dinner! At the end of action-packed days, busy families deserve a chance to sit down and enjoy dinner together. If the ingredients for a complete meal can be tossed together and simmered for a few minutes, all the better!

Savory mushrooms turn an ordinary one-step meal into a special occasion, and they go well with just about anything -- chicken, ham, fish and vegetables. Lower in calories and fat than you'd expect, "all together" mushroom dinners are so easy to make and so tasty that you'll come back to them again and again.

Warm and filling, Spicy Mushroom and Chicken Chili (pictured) brings together the good flavors of fresh mushrooms, chicken chunks, kidney beans and corn. Read the paper or help with homework while dinner takes care of itself. When it's time to eat, warm tortillas or chunks of crusty bread help soak up the savory juices.

Mushroom Pilaf with Green Peas and Ham provides a comforting single-skillet meal while giving the family cook a break. Quick-cooking rice, peas and fresh mushrooms are simmered with ham cubes… that's it!

Pull out your favorite stove-to-table skillet or saucepan for Fish Fillets on Mushroom-Artichoke Couscous. Fresh mushrooms and marinated artichokes mingle with couscous to make a savory bed for seasoned fish fillets. Scatter chopped tomatoes on top and, after a few minutes on the stove, this healthful, delicious and almost effortless dinner is ready to serve.

Fresh Mushroom and Chicken Chili

2 cans (14-1/2 ounces each) diced tomatoes with jalapeño peppers 1 can (19 ounces) red kidney beans, drained and rinsed

1 pound fresh white mushrooms, sliced (about 6 cups) 1 pound boneless chicken thighs, cut in 1-1/2 inch chunks

2 cups frozen corn 1-1/2 teaspoons chili powder

In a large skillet or saucepan, combine tomatoes, beans, mushrooms, chicken, corn,1 cup water and chili powder. Bring mixture to a boil; reduce heat to low and simmer, covered, until mixture is hot and chicken is cooked, about 20 minutes. Serve with warm, tortillas or top with crumbled tortilla chips.

Yield: 4 portions (about 7 cups)

Per portion: calories, 355; protein, 35 g; carbohydrate, 43 g; fat, 7 g; percent calories from fat, 16 percent.

Ham and Mushroom Rice Skillet 1 pound mixed fresh mushrooms such as whites and portabellas or shiitakes, sliced (about 6 cups)

1 package (6.2 ounces) fast cook long-grain and wild rice mixture

1 pound boneless ham steak, cut in 1-inch pieces

1 cup frozen peas

In a large skillet, combine mushrooms, rice with its seasoning packet, ham, peas and 2 cups water. Bring to a boil; reduce heat to low and simmer covered, until water is absorbed, about 5 minutes.

Per portion: calories, 350, protein, 31 g; carbohydrate, 43 g; fat, 6 g; percent calories from fat, 16 percent.

Yield: 4 portions (about 7 cups)

Variation: Omit ham; place 4 fully cooked smoked pork chops on top of rice and mushroom mixture; proceed as instructed above.

Flounder Fillets on Mushroom-Artichoke Couscous

1 pound fresh white mushrooms, sliced

2 jars (6 ounces each) marinated artichoke heart quarters

1 cup unflavored couscous

1 tablespoon instant minced onion

1/2 teaspoon salt

1 pound boneless white fish fillets (such as flounder)

1 cup fresh tomato chunks

In a large skillet, combine mushrooms, artichoke hearts with their liquid, 1-1/2 cups water, couscous, instant onion and salt. Arrange fillets over mixture; top with tomato. Bring to a boil; reduce heat to low and simmer covered, until couscous absorbs liquid and fish is cooked, about 10 minutes. Sprinkle with chopped parsley, if desired.

Per portion: calories, 359; protein, 30 g; carbohydrate 48 g; fat, 5 g; calories from fat, 13 percent.

Yield: 4 portions

To discover more great recipes for quick mushroom meals, be sure to visit www.mushroomcouncil.com

EDITOR'S NOTE: For more information ,contact Test Kitchen, Lewis & Neale Inc., 49 East 21ST Street, New York, NY 10010, phone: (212) 420-8808, fax: (212) 254-2452, Email, info@lewis-neale.com.

SIDEBAR:

Try These "All Together" Mushroom Meals

Tortellini, Veggies and Mushrooms with Pesto: Combine frozen (thawed) tortellini, frozen Italian-style vegetables and sliced fresh mushrooms in a skillet with a little water or broth. Cover and simmer until hot, then stir in prepared pesto.

Mushroom-Ham Hash Browns: Brown frozen hash brown potatoes in olive oil with sliced fresh mushrooms, chopped onions and ham cubes. Mushroom and Shrimp Stir Fry: Stir-fry mushrooms, shelled shrimp and broccoli florets in a little vegetable oil until the vegetables are tender and the shrimp turn pink. Sprinkle with soy sauce and top with crisp Chinese noodles. Mushroom and Sausage Hero: Sauté sliced white mushrooms and Italian sausage chunks until browned and cooked through. Stir in a little of your favorite prepared pasta sauce and spoon the mixture onto long sandwich rolls.

Chicken Soup and Rice with Mushrooms: Combine sliced mushrooms, celery, diced chicken, a little quick cooking rice and chicken broth in a saucepan. Bring mixture to a boil; reduce heat and simmer until rice and chicken are cooked. Serve with grated parmesan cheese.

Pan-Fried Chicken Livers and Mushrooms: Fry chicken livers, sliced onions and sliced mushrooms in vegetable oil until browned and tender. Serve over hot toast.

Leaflet Offer

Fresh Mushroom Sandwiches -- What a Good Idea America loves sandwiches! These days, an intriguing variety of breads, spreads and fillings make the sandwich world especially exciting. Add fresh mushrooms to the mix and you have earthy flavors, meaty texture and important nutrients. Virtually fat free and only 3 grams carbohydrate per serving, mushrooms are a good source of riboflavin, niacin and selenium.

In a new recipe leaflet from the Mushroom Council, you'll find healthier versions of seven classic sandwiches, such as the Best-Ever Portabella Burger, the MLT and Mushroom Sloppy Joes. Each recipe comes with a nutrition chart comparing the classic and the updated mushroom version.

For this free leaflet filled with great mushroom sandwich recipes and nutrition information write to: Mushroom Council, 11875 Dublin Blvd., Suite D 262, Dublin, CA 94568 or email your request to info@mushroomcouncil.com.