The Culinary Institute of America
Episodes
Tuesday May 23, 2023
Mushroom Kimchi Fried Rice
Tuesday May 23, 2023
Tuesday May 23, 2023
Savory and spicy, kimchi fried rice is a popular dish in South Korea that has endless variations. This kimchi fried rice recipe includes a mixture of ground pork and chopped cremini mushrooms for a savory, plant-forward twist. The tart and spicy kimchi, sweetness and heat of the gochujang, and the savory umami flavors from the mushrooms, make this kimchi fried rice a beloved dish all over the world.
Get the Mushroom Kimchi Fried Rice recipe here!
Monday May 22, 2023
Mushroom and Chicken Larb
Monday May 22, 2023
Monday May 22, 2023
Larb is a boldly flavored Thai salad traditionally made with minced pork or chicken, paired with a tangy lime dressing and served with lettuce leaves for scooping. In this plant-forward version of the recipe, we use a blend of minced mushrooms and chicken. The spicy, savory, tart and zingy flavors of this refreshing and incredibly delicious salad really pack a punch!
Get the Mushroom and Chicken Larb recipe here!
Sunday May 21, 2023
Mushroom Kibbeh
Sunday May 21, 2023
Sunday May 21, 2023
Kibbeh are football-shaped croquettes traditionally made out of ground lamb or beef, herbs, spices, and bulgur. Popular all over the Middle East, Kibbeh is the national dish of Lebanon and Syria! This recipe for kibbeh uses a blend of cremini mushrooms and ground meat for a deliciously succulent texture and savory flavor. Delicious as a shared appetizer, side dish, or part of a mezze, these crunchy and hearty mushroom kibbeh are fantastic served with salted yogurt and a garnish of sumac and mint leaves.
Get the Mushroom Kibbeh recipe here!
Saturday May 20, 2023
Spicy Mushroom & Lamb Meatballs with Fenugreek Curry Sauce
Saturday May 20, 2023
Saturday May 20, 2023
Your guests will love these Indian-inspired Spicy Mushroom & Lamb Meatballs with Fenugreek Curry and Cilantro Mint Chutney. These tender, spicy meatballs with rich, creamy, and aromatic curry and tangy chutney are a crowd favorite.
Get the Mushroom Meatball recipe here!
Friday May 19, 2023
Introduction to Mushrooms in the Plant-Forward Kitchen
Friday May 19, 2023
Friday May 19, 2023
The Culinary Institute of America is proud to present “Mushrooms in the Plant-Forward Kitchen,” a video education series developed to inform chefs about the many ways to incorporate mushrooms into global plant-forward cooking. In this series, we’ll demonstrate recipes like Korean mushroom bibimbap, Mexican street food-inspired mushrooms al pastor, Japanese mushroom katsu, and spicy Indian mushroom and lamb meatballs. The tuition-free videos and recipes are available on the plantforwardkitchen.org website, thanks to the generous sponsorship and support of the Mushroom Council.
Saturday Apr 05, 2014
Mushroom Pasta Sauce
Saturday Apr 05, 2014
Saturday Apr 05, 2014
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://ciaprochef.com/mushrooms/recipe15/
Saturday Apr 05, 2014
Szechuan Mushroom Stir Fry
Saturday Apr 05, 2014
Saturday Apr 05, 2014
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.Recipe
at http://ciaprochef.com/mushrooms/recipe14/
Friday Apr 04, 2014
Mushroom Meatloaf with Mushroom Gravy
Friday Apr 04, 2014
Friday Apr 04, 2014
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://ciaprochef.com/mushrooms/recipe11/