For April, I want to help you successfully introduce mushrooms into your children’s diets with my "Mushroom Philly" recipe.

The entire family worked on this one.

My wife and I both spent some time over the last month attempting to fit mushrooms into several of our favorite dishes—not just slapping some on a pizza and calling it a day. And a traditional brown sauce with mushrooms might be good for me and you, but my daughter Chloe was not having it, any of it.

So, we got to work brainstorming.

We decided to dress up the mushroom in a way that has likely been done right since the Earl of Sandwich first slapped some meat on some bread — we turned it into a sandwich.

Of course, Chloe is 6 and saw right through this. But while we were caught, we weren’t sunk. We were able to convince her that it tasted unlike other mushrooms we had forced her to eat before. (It helped that there was provolone melted on top of it too.)  

This “Mushroom Philly” recipe is simple and straight forward, certainly something that can fit into a busy weeknight, between school events and other life obligations.

INGREDIENTS:

  • 1-11/2# Assorted mushroom — Portobello, shitake and cremini are what I used.I like the mix, but feel free to use what you have on hand, cleaned and sliced.
  • 1 tablespoon olive oil
  • 1 small red onion, sliced in half moon shapes
  • ½ large red bell pepper, sliced into “match sticks”
  • 2 tablespoons minced garlic
  • 2 teaspoons Worcestershire sauce  
  • Salt and pepper to taste
  • Fresh thyme leaves
  • 4 buns, split hoagie buns

PREPARATION:

In a large skillet heat the olive oil to high, right before the smoke point is reached on the oil, toss in the onions, and immediately turn down to medium.  

Cook the onions for 2-3 minutes or until they just begin to caramelize. Add bell peppers, garlic, Worcestershire, thyme,  and mushrooms, cooking for about 5 minutes, or until the vegetables are all soft.  

At this point you can add the cheese in on top of the vegetables mixture or you can dish the sandwiches and add cheese on top.

TOPPING FOR MOM & DAD:

For the adults we like to make a little horseradish sauce, just like we would add to our roast beef sandwiches:

  • ½ cup Mayo
  • ¼ cup Dijon Mustard
  • 1 Tablespoon Worcestershire
  • 2 Tablespoons Prepared Horseradish
  • 1 teaspoon White pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • Couple of dashes of your Favorite Hot sauce

Mix all ingredients together. Keep in the fridge for up to two weeks.

TOPPING FOR KIDS:

I suggest my “Comeback Sauce” from my “Cauliflower Tot” Recipe in February.

We asked Shane Henderson, Executive Chef for Ben E. Keith Foods, to share his special month-by-month guide to introducing new nutrient-rich veggies into kids’ diets. Shane knows all about trying to please his own picky eater, his 6-year-old daughter Chloe, and has crafted a calendar complete with kid-friendly recipes to help parents win more mealtime battles. Check back with FITArkansas.com for Shane’s monthly installments!