Mushroom and Bacon Clafoutis

My “go to” for light dinners that pair beautifully with fresh vegetables or salads.

Recipe courtesy of Mardi from eat. live. travel. write.

Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 2 as a main

Ingredients

2 slices bacon, roughly chopped
60g white mushrooms, roughly chopped
freshly ground black pepper
1/4 teaspoon dried Herbes de Provence or thyme
1/2 cup (60 mL) milk
1 large egg
2 tablespoons (20 g) grated Swiss cheese
1 1/2 tablespoons all-purpose flour
2 sprigs fresh thyme, for garnish

Method

1. Pre-heat the oven to 375˚F. Lightly grease 2 ramekins (mine were 12 cm in diameter and 3 cm high with a 160 mL/ 2/3 cup capacity) and place them on a baking tray lined with parchment paper.
2. Heat a heavy skillet over medium-high heat.
3. Add the bacon and mushrooms to the skillet and cook over medium heat until they start to colour slightly, approximately 5 minutes. Stir in the Herbes de Provence and pepper, remove from the heat and divide between the ramekins.
4. Whisk the milk and egg together until combined, add the cheese and flour and whisk until smooth.
5. Divide the custard between the ramekins.
7. Bake at 375˚F for 25 minutes until the custard is puffed and slightly golden.
8. Remove from the oven and allow to cool slightly before serving.

Sautéed Mushroom Guacamole

With summer upon us, I highly suggest grilling your mushrooms for this recipe. It will beat heating up your house, and the smoky flavour from the grill will only enhance this appetizer. 

Recipe and photo by Kacey of The Cookie Writer.

Prep Time: 10 mins. | Cook Time: 15 mins.

Ingredients

5 medium-sized avocados, ripe (soft ,not squishy)
8 oz white, cremini, or mini bella mushrooms, halved then sliced
1 tbsp. olive oil
1/4 cup white wine or vegetable broth for deglazing
3 garlic cloves, minced
1 small lime, juiced
1 medium tomato, diced (or 1/2 pint cherry tomatoes, halved.)
1 small red onion, diced (roughly 1/8-1/4 cup)
Salt

Method

1. Set frying pan over medium-high heat. Add olive oil. Once hot, stir in mushrooms. Cook for a few minutes, or until beginning to brown. Sprinkle with some salt.
2. Continue cooking, stirring occasionally, until nicely browned, about 10 minutes. Pour in wine (or broth) to deglaze, cooking until liquid dissipates. Remove from heat to cool.

Guacamole
3. Cut your avocados in half and remove pit. Spoon out avocado into a medium-sized bowl. Mash until you reach desired consistency (chunky or smooth.)
4. Add garlic, salt, and freshly squeezed lime. Stir to combine.
5. Add mushrooms, tomatoes, and onion, stirring until combined.
6. Cover and refrigerator until chilled, probably a good hour minimum.
7. Give it a taste test to see if it needs more salt or lime.
8. Serve on its own, with tacos, or burritos!

Note: You can grill your mushrooms on the BBQ with a bit of olive oil, salt, and pepper.
Amount of lime and salt needed is based on preference (so taste as you go!)

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Roasted Mushroom Garlic Toast with Crème Fraîche

True mushroom lovers relish the simplicity of the British classic, mushrooms on toast. I mean what is better than toast piled high with buttery sautéed mushrooms? Garlic toasted sourdough and crème fraîche elevate this roasted version but it’s the locally grown cremini, cinnamon cap, and oyster mushrooms that steal the show.

Recipe and photo courtesy of Kathy from Wild Card Creative.

Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 4

Ingredients

2 tbsp. butter
500 g. mixed mushrooms
3 cloves garlic, smashed
3 sprigs fresh thyme
4 thick slices sourdough
4 tsp. garlic butter
¼ cup crème fraîche
broccoli shoots (or other tender greens), to serve
shaved pecorino or parmesan, to serve

Method

1. Put a large cast iron (or baking sheet) in the oven while it preheats to 400°F.
2. Add the butter then quickly stir in the mushrooms, garlic, thyme, and a pinch each of salt and pepper.
3. Roast until browned, about 8-10 minutes. Remove from oven.
4, Spread the garlic butter on the sourdough and bake until golden brown, using the broiler if desired.
5. Spread each toast with crème fraîche, mushrooms, shoots and, if desired, shaved cheese.

Mushroom Bulgogi

We like to go meatless at least a couple times a week but the food must be not only delicious, but hearty enough for my guys or they will happily eat dinner and then go out for a burger an hour later. I would say this Mushroom Bulgogi certainly fits the bill on all counts.

Recipe and photo courtesy of Carole from The Yum Yum Factor.

Prep Time: 15 minutes | Marinate: 1 hour | Cook Time: 10 minutes | Serves: 4-6

Ingredients

454 grams (1 lb) of white button mushrooms, sliced

marinade:
1/4 cup soy sauce
2.5 tbsp. of rice syrup, corn syrup or honey
2 tbsp. mirin
1 tbsp. sesame oil
1 tbsp. grated garlic (I used 5 cloves)
1 tsp grated ginger
1 small pear, finely grated 1/2 red onion, finely grated 10 grinds black pepper
2-3 tbsp. canola or grapeseed oil
1/2 large red onion, sliced 1/4” slices 1 carrot, julienned
2 cloves garlic, sliced
4 slices ginger, finely chopped
1 small Asian eggplant, halved lengthwise and thinly sliced small pinch kosher salt
200g (7oz) enoki mushrooms

optional garnishes: cilantro, scallion, sesame seeds, hot sauce

Method

1. Mix together all of the marinade ingredients – if you don’t want to finely grate everything, you can throw it all in the blender and mix it until it’s smooth – we don’t want chunks in there. Toss the mushrooms with the marinade and leave in the fridge for at least an hour to marinate.
2. Heat 1 tbsp. oil in a large pan and when it’s hot, throw in the onion slices. Cook for about 3 minutes, stirring often, until starting to get brown spots. Add in the garlic and ginger, stir fry for about 30 seconds before adding in the eggplant and carrot with a small pinch of kosher salt and cook that for 5 minutes.
3. Remove the eggplant and onion to a bowl and add another tbsp. oil to the hot pan. Start cooking the mushrooms in batches, removing them with a slotting spoon so that you are leaving the marinade behind, until they get nicely browned and remove them, as you go, to the bowl with the eggplant and onion. Keep drizzling in about 1/2 tbsp. of oil with each batch of mushrooms, reserving the marinade left behind.
4. When the mushrooms are all cooked, throw the contents of the bowl back into the hot pan. Give it a good stir and then add in the reserved marinade, letting it come to a boil and then throw in the enoki mushrooms and cook, stirring constantly, for another minute.
5. Serve the Bulgogi over steamed rice and garnish with a bit of cilantro, chopped scallion, sesame seeds and/or some hot sauce if you like.

Meaty Mushroom Philly Cheesesteaks

I use meaty portabello and white/brown button mushrooms here. It would be delicious with one variety of mushrooms but I welcome the textural and flavour differences that comes from mixing a couple types.

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 minutes | Cook Time: 40-50 minutes | Makes: 4 sandwiches

Ingredients

Cheese Sauce
2 cups shredded extra sharp cheddar
1/4 cup cream cheese
1/4 tsp granulated sugar
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 (354ml) can 2% evaporated milk

Mushrooms Onions & Peppers
2 tbsp unsalted butter
2 tbsp olive oil
8 heaping cups sliced mushrooms
1/4 tsp sea salt
2 tbsp olive oil
2 red peppers, seeds removed and sliced
1 large sweet onion

To Serve
4 soft hoagies

Method

For the Cheese Sauce
Place a small pot with 1-2″ of water on the stove and place a bowl snugly into that pot ensuring the base of the bowl isn’t touching the water. This is a makeshift double boiler. Add all the cheese sauce ingredients to the bowl and turn stove on to med-high heat. Keep an eye on it and give it a good whisk every so often until the cheese is melted and smooth. Keep warm on low.

For the Mushrooms, Onions & Peppers
Melt the butter and oil in a large heavy skillet over medium-high heat on the stove. Add the sliced mushrooms, spreading them out as much as you can and let their liquids release, mixing every few minutes. Once the liquid reduces and the pan is dry again, let the mushrooms sit untouched for 5-6 minutes so they can develop a nice golden brown colour. Give them a mix and let them sit again, untouched, for 4-5 minutes or until they are all browned and crisped up. Add salt and stir for another 1-2 minutes. Remove mushrooms from the pan and set aside. Add the sliced onions and peppers into the hot pan with another 2 tbsp of olive oil. Let them cook, stirring only occasionally, until starting to turn golden brown. About 6-8 minutes.

Brush your hoagies with some oil or melted butter and toast/grill until light golden brown. Top each with 1/4 of the mushrooms, 1/4 of the red peppers and a few good glugs of the cheese sauce. Squish together and DIG IN. I dare you not to make a mess.

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