Mushroom Pasta Sauce

For a delicious vegetarian version of fettuccine with a bolognese ragù, Chef Bill Briwa swaps mushrooms for the meat traditionally used in this classic Italian pasta sauce. You won’t miss the meat with the rich, umami-intense flavor of the mushrooms. Find the recipe at http://www.ciaprochef.com/mushrooms/recipe4.html

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Szechuan Mushroom Stir Fry

Easy to make, and packed with healthy vegetables, stir frys are a fast and flavor-packed option for your family. In this vegetarian version of a Szechuan stir fry, Chef Bill Briwa uses meaty slices of portabella mushrooms with Asian vegetables, herbs and spices.  Find the recipe at http://www.ciaprochef.com/mushrooms/recipe6.html   

 

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Meatloaf is the quintessential American comfort food, and Chef Bill Briwa gives this classic dish a healthy twist with mushrooms. He switches out half the ground meat with chopped mushrooms, which not only adds flavor, but can help the meatloaf from drying out.  Find the recipe at http://www.ciaprochef.com/mushrooms/recipe3.html

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Mushroom Tacos

Mexican meals are healthy meals when you focus on flavor and cut out the saturated fat. Filled with a spicy blend of mushrooms and meat, these tacos are a nutritious meal your family will love. In this taco recipe, Chef Bill Briwa mixes an equal volume of chopped sautéed mushrooms and ground beef, then adds Latin seasonings like toasted cumin, chipotle chile, oregano and cilantro. Find the recipe at http://www.ciaprochef.com/mushrooms/recipe5.html

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With a well-seasoned blend of sautéed mushrooms and meat, you can easily make family favorites more wholesome. In this recipe, Chef Bill Briwa adds chopped mushrooms to chili, which blend so seamlessly with the meat that your dinner-table “regulars” may not notice the switch. Find the recipe at http://www.ciaprochef.com/mushrooms/recipe1.html

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Spice up your next cocktail party with these exotic Moroccan meatballs. Inspired by the spice markets of Marrakech, and served with a fiery harissa dipping sauce, these are not your mother’s meatballs. Chef Bill Briwa replaces half of the ground meat with mushrooms for an added healthy twist.  Find the recipe at http://www.ciaprochef.com/mushrooms/recipe2.html  

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In this demonstration, Chef Bill Briwa shows us how to create a mushroom-meat blend in classic Mexican dishes.  Adding authentic Mexican flavors like toasted cumin, chipotle chile, oregano and cilantro, Chef Briwa uses this versatile filling in tacos, burritos, quesadillas, enchiladas and more.  For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html

 

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You can easily swap mushrooms for meat to make a more healthful version of an Asian classic that traditionally uses meat in dishes such as stir-fries, fried rice, or dumplings.  Chef Bill Briwa shows us how. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html

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From lasagna to meatballs, Chef Bill Briwa shows us a technique for blending meat with mushrooms in classic Italian recipes, making these dishes more healthful and delicious. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html

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Chef Bill Briwa shows us how he blends sautéed mushrooms with ground meat in burgers, meatloaf, sloppy joes, casseroles, and chili to make them more healthful meal options. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html

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Blending mushrooms with classic ground-meat recipes, such as burgers, meatloaf, lasagna, pasta sauce, or meatballs, can make everyday dishes more healthful and delicious. Simply replace some of the ground meat—beef, pork, chicken, or turkey—with finely chopped cooked mushrooms, reducing fat, calories, and cholesterol while boosting juiciness and flavor. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html

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Mushroom Nutrition

In this video, Bart Minor, president of the Mushroom Council tell us about the health benefits of mushrooms. Mushrooms are the only source of vitamin D in the produce aisle, and they are also a source of the essential antioxidant selenium. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html

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In this video, Chef Bill Briwa gives an overview of ideas for cooking with mushrooms: From serving them whole as grilled mushroom kabobs, or by sautéing sliced mushrooms for a filling in sandwiches or quesadillas.  Chef Briwa also show us how finely chopped mushrooms can be combined with ground meats in meatballs, or burgers. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html

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In this video, Chef Bill Briwa shows us how to properly sauté mushrooms. As he explains, the key is to start with a hot pan, cooking the mushrooms without moving them until they have completely browned on one side. In the second part of the video, Chef Briwa also demonstrates how to roast mushrooms to a perfect, golden brown with a tender but firm texture. Chef Briwa also shows us a great trick for marinating mushrooms.  For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html

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How to Clean Mushrooms

In this video, Chef Bill Briwa shows us how to properly clean mushrooms. As Chef Briwa explains, mushrooms absorb moisture easily so they should never be soaked in water.  Instead, mushrooms should be rinsed briefly under water, then patted dry with paper towels. 

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In this video, Chef Bill Briwa demonstrates how to properly store fresh mushrooms. Chef Briwa shows us how mushrooms are best stored in a paper bag. Mushrooms decay more quickly when they stored in a tightly closed plastic bag. Fresh mushrooms don’t freeze well, but cooked mushrooms do. You can freeze sautéed mushrooms for up to one month so they’re ready to use in soups, omelets, braises or pasta sauces. For more videos and recipes go to http://www.ciaprochef.com/mushrooms/videos.html

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CIA Chef Bill Briwa demonstrates how to make a delicious and unusual sauce that he serves on jicama tacos filled with grilled shrimp and Asian slaw. The sauce features ingredients from both Mediterranean and Southeast Asian cultures: shallots, ginger, lemongrass, serrano chiles, coconut milk, rosemary, rice wine vinegar, and NuMami sauce. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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CIA Chef Bill Briwa demonstrates how to make a simple ceviche, a dish that has grown in popularity on menus across America in recent years. Key to preparing perfect ceviche is to use impeccably fresh fish, and to properly cut the fish at a long angle in small cubes to maximize its surface area. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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In this video, Executive Chef Andrew Hunter demonstrates a unique technique to prepare flavorful salmon. He wraps the fillets in cheese cloth then covers the fish in miso, orange juice, orange zest, rice wine vinegar, and mirin. The cheese cloth separates the miso from the salmon, allowing the miso to impart its flavor while giving the salmon a beautiful, clean, cured appearance. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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In this video, Executive Chef Andrew Hunter demonstrates a delicious Latin Asian fusion dish. He marinates the shrimp in guajillo salsa mixed with lime ponzu, then sears them in a hot dry pan. The shrimp are served in a cocktail glass with a salad of radishes, bean sprouts and fennel. Chef Hunter finishes the dish with a bright and peppery wasabi cream sauce, which perfectly complements the earthy guajillo salsa. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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