Emma Wilson
Bison and mushrooms are a match made in heaven. Mushrooms have a meaty texture and impart a wonderful flavour to sauces and dishes. Bison, on the other hand, is a lean meat with a flavour similar to beef. Combining the two creates a hearty and satisfying meal. Whether it's a juicy bison burger with sautéed mushrooms, a flavourful mushroom bison stew, or a comforting bowl of bison and mushroom ragu, the two ingredients complement each other perfectly. For those looking for a lighter option, bison and mushroom-stuffed peppers are a delicious choice, while searing bison steaks and topping them with a mushroom sauce adds a touch of elegance to your meal.
| Characteristics | Values |
|---|---|
| Type of dish | Burgers, stews, steaks, stuffed peppers, and ragus |
| Bison meat preparation | Ground, cubed, or whole |
| Mushroom preparation | Chopped, sliced, sautéed, or pureed |
| Other ingredients | Onions, cumin, oregano, thyme, chipotle, cheese, salt, pepper, rice, garlic, carrots, bell peppers, tomato paste, tomato sauce, Parmesan cheese, flour, butter, white wine, Worcestershire sauce, mustard, chilli flakes, parsley, polenta, pasta, bone broth, red wine, and vinegar |
| Cooking methods | Grilling, stovetop cooking, baking, sautéing, searing, and blending |
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What You'll Learn
Bison and mushroom stew
Ingredients:
- Bison meat, cubed
- Mushrooms (a variety of wild or domestic mushrooms such as oyster, morels, boletes, white button, cremini, shiitake, or portabella)
- Flour
- Salt and freshly ground black pepper
- Vegetable broth or bone broth
- Red wine
- Brown sugar
- Dried thyme or fresh thyme leaves
- Garlic
- Onion
- Olive oil
- Tomato paste
Optional Ingredients:
- Bacon
- Celery
- Carrots
- Bay leaf
- Rosemary
- Marjoram
- Parsley
- Horseradish
- Coffee
- Green or red chile powder or flakes
Instructions:
- Mix the cubed bison with flour, salt, and pepper in a slow cooker.
- Add the mushrooms, onions, garlic, broth, red wine, brown sugar, and thyme.
- Mix all the ingredients well.
- Cover with a lid and cook on high heat for about 4 hours or until the meat is tender.
- Stir the stew before serving.
- Garnish with fresh thyme leaves.
- Serve with mashed potatoes, rice, or crusty bread.
Tips:
- You can sauté the mushrooms and onions in butter before adding them to the slow cooker for extra flavor.
- For tougher cuts of bison, braise the meat at a lower temperature for a longer period to make it tender.
- You can also pre-cook the bison using a sous-vide method at a low temperature to retain juices and make the meat tender.
- If you want to add a twist to your stew, you can include ingredients like horseradish, coffee, or chile powder.
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Portobello bison burgers
Portobello mushrooms are a great option for burger buns. They are low in calories and loaded with B vitamins, selenium, copper, potassium, and phosphorus. They can be grilled, cooked in the oven, or made on a stovetop.
To make Portobello bison burgers, start by preparing the mushrooms. Clean them and place them on a baking sheet, gill side up, with some space between them. You can choose to remove the gills to make room for more stuffing; do this by scraping the gill side with a spoon and then wiping away any residue with a damp paper towel.
Next, prepare the marinade by whisking together balsamic vinegar, olive oil, and your choice of herbs and spices. You can use dried oregano, basil, and smoked paprika, or other spices like cumin, coriander, or mustard. Brush the marinade onto the mushrooms, and if you're grilling them, place them gill side down first. Grill each side for about 10 minutes, or until tender and slightly caramelized. If you're cooking them in the oven, roast at 375°F/191°C for 20-25 minutes.
Now, it's time to prepare the bison patties. You can add chopped mushrooms to the meat to keep the patties moist. Season the meat with salt and pepper, and add in onions, cheese, and spices, if desired. Form the mixture into patties and cook them on a grill or skillet sprayed with oil. Make sure the internal temperature of the burgers reaches 165°F when they are done.
Finally, assemble your burgers! Place each patty between two grilled Portobello mushroom caps and add your favourite toppings and sauces. Some suggestions include grilled onions, salsa, pico de gallo, arugula, avocado, tomato, and dill pickle.
Enjoy your delicious and healthy Portobello bison burgers!
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Bison steaks with mushroom sauce
Firstly, season your bison steaks with salt and pepper on both sides. Heat a skillet with oil and sear both sides of the steaks until a light brown crust forms, this should take around 3-4 minutes per side. Remove the steaks from the skillet and place them on a serving platter, keeping them warm.
Next, it's time to prepare the mushrooms. Add butter and garlic to the meat drippings in the skillet, and then add your mushrooms. Stir the mixture to prevent sticking and cook the mushrooms for about 5 minutes. If you are using garlic, add it now and sauté until soft and lightly browned. You can also add sliced onions at this stage if you wish. Deglaze the pan with vinegar, gently scraping the bottom of the pan to loosen the caramelized juices.
Now it's time to make the sauce. Sprinkle flour over the mushroom mixture and stir well until all the flour is absorbed. Then, add water, wine, beef broth, and Worcestershire sauce to the skillet, stirring well to incorporate the mushroom mixture and liquids. If you want a creamy sauce, you can add milk and sour cream, whisking it into the sauce. Bring the sauce to a boil and season with salt and pepper to taste.
Finally, return the bison steaks to the pan and simmer until they are cooked to your desired level of doneness. For grass-fed bison steaks, it is recommended to not cook beyond medium doneness to avoid the meat becoming rubbery due to the lack of fat. Serve your bison steaks with the mushroom sauce poured on top, and enjoy!
You can also serve your bison steaks with a variety of sides, such as a fresh spinach salad, steamed rice, noodles, or mashed potatoes.
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Bison and mushroom ragu
Ingredients:
- Bison
- Mushrooms (Portabella, Baby Bella, and Shiitake)
- Onion
- Garlic
- Celery
- Thyme
- Salt and Pepper
- Tomatoes
- Tomato paste
- Red Wine
- Olive oil
- Spinach (optional)
- Arrabbiata sauce (optional)
- Cheese (optional)
Method:
Start by heating olive oil in a large saucepan over medium heat. Add the onion, garlic, and celery, and saute until soft and translucent. Then, add the bison and cook until it is browned. Break apart the bison with a spoon and add a pinch of salt.
Next, add the thyme, salt, pepper, tomatoes, and tomato paste. Bring the mixture to a simmer and let it cook for about an hour, stirring occasionally. In the meantime, boil your pasta according to the package instructions.
While the pasta is cooking, add the mushrooms to the ragu. You can use a variety of mushrooms, such as portabella, baby bella, and shiitake, to add depth of flavour to the dish. If you like, you can also add a splash of red wine to the ragu for extra depth of flavour.
Finally, combine the pasta and ragu, stirring until well combined. Serve the bison and mushroom ragu with freshly shaved Parmesan cheese on top. Enjoy!
This ragu is a perfect example of a comforting and flavourful dish that incorporates both meat and vegetables. It is a great way to add more vegetables to your diet without compromising on taste.
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Bison and mushroom stuffed peppers
Ingredients
- Bison meat
- Mushrooms
- Peppers (bell, poblano, or green)
- Rice (white, brown, or pre-cooked)
- Tomato sauce
- Spices and seasonings (garlic, onion, oregano, thyme, red pepper flakes, paprika, coriander, Italian-style seasoning, salt, and black pepper)
- Cheese (mozzarella, cheddar, goat's milk cheddar, or parmesan)
- Butter or olive oil
- Optional: cherry tomatoes, zucchini, carrots, or onion
Instructions
- Preheat your oven to 350-400°F.
- Cut the peppers in half, remove the seeds, and place them in a baking dish.
- If using rice, cook it according to the package instructions or use pre-cooked rice.
- Heat butter or olive oil in a large skillet over medium heat.
- Add chopped onion, zucchini, and carrots, and sauté until softened.
- Add garlic to the skillet and cook for an additional 30 seconds to 1 minute.
- Add the bison meat to the skillet and break it up into small pieces. Cook until browned, stirring continuously to avoid overcooking.
- Introduce mushrooms and your desired spices and seasonings to the skillet. Continue cooking for a few minutes to allow the flavors to meld.
- Stir in tomato sauce and, if using, chopped cherry tomatoes.
- Fill each pepper half with the bison and mushroom mixture. Top with shredded or melted cheese.
- Cover the baking dish with foil and bake for 30-40 minutes, until the peppers are soft and cooked through.
- Remove the foil and broil the peppers for an additional 30-60 seconds to brown the cheese, if desired.
- Serve warm and garnish with freshly minced parsley, rosemary, or basil.
Tips
- This recipe is versatile and forgiving, so feel free to adjust the ingredients and cooking method to your taste and preferences.
- You can use ground beef, lamb, or turkey instead of bison, and farro, quinoa, or bulgur wheat instead of rice.
- For a vegetarian option, omit the meat and use lentils or beans.
- If you prefer a drier pepper, you can parboil the peppers before stuffing and baking them.
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Frequently asked questions
Bison and mushrooms can be used in a variety of recipes, including burgers, stews, and ragu.
To make bison and mushroom burgers, you'll need to combine ground bison with spices such as cumin, oregano, thyme, and chipotle. Add in chopped mushrooms, cheddar cheese, and onion, and mix until well-distributed. Form the mixture into patties and cook on a grill or stovetop until browned. Serve on toasted buns.
To make a hearty and flavorful bison and mushroom stew, you'll need bison stew meat, mushrooms, bone broth, red wine, tomato paste, garlic, and various spices. You can also add in vegetables like onions and carrots. Start by coating the meat with flour and spices, then add it to a pot with the bone broth, wine, tomato paste, and garlic. Cook the stew until the meat is tender, and adjust seasoning to taste. Serve with crusty bread for a complete meal.
