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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Lemon & Tarragon Mushroom Pâté

This pâté is one of my favourite ways to eat mushrooms in the summer – I crave it all the time and its so easy to make ahead and keep in the fridge to snack on for a few days.

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 mins. | Cook Time: 15 mins. | Makes: 1 1/2 cups of pate

Ingredients

16oz white or brown button mushrooms, cleaned and coarsely chopped
1 tbsp unsalted butter
2 tbsp vegetable/canola oil
1 medium shallot, minced
1 small clove garlic, minced
1/4 cup pecans, chopped fine
1/2 tsp salt
1/2 tsp fresh ground pepper
1 tsp fresh tarragon leaves
Zest from 1/2 lemon (about 1/2 tsp)
1/4 cup dry white wine
Juice from 1/2 lemon
2 tbsp cream cheese

 

Method

1. Spoon butter and oil into a heavy skillet over medium-high heat and let it get nice and hot.
2. Once heated, add the minced shallot and garlic and cook until fragrant, about 1-2 minutes taking care not to burn garlic.
3. Add the mushrooms and cook, stirring only occasionally, until all the liquid had evaporated and your mushrooms are nice and brown, about 6-8 minutes.
4. Add pecans, salt, pepper, tarragon and the lemon zest and let cook for 1-2 minutes.
5. Add the white wine and let it cook off, scraping any stuck-on bits off the bottom of the pan.
6. Add the lemon juice and remove from heat. Take 3/4 of the mixture and place it in the bowl of your food processor or blender along with the cream cheese. Blend until smooth.
7. Pour into a ramekin or small bowl, top with the remaining 1/4 of the coarse mushroom mixture.

You can eat it as-is or refrigerate until chilled. It will keep in an airtight container for 3 days. And might I suggest a slightly chilled pinot noir or a really cold dark lager to accompany this? I think you’ll like it.

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Pizza “Fun-Due”

For a fun twist on supper or as an appetizer for a family birthday or celebration, this pizza-flavoured fondue is sure to be a hit. Let the fun begin.

Recipe and photo are courtesy of Foodland Ontario.

Prep Time: 15 mins. | Cook Time: 13 mins. | Serves: 4-6

Ingredients

2 tsp (10 mL) olive oil
1 small Ontario Onion, finely chopped
2 cloves garlic, minced
1/2 tsp (2 mL) each dried basil and oregano
1 can (28 oz/796 mL) crushed tomatoes
2 cups (500 mL) shredded part-skim Ontario Mozzarella Cheese
Dippers:
4 cups (1 L) assorted Ontario Vegetables (mushrooms, greenhouse sweet peppers)
2-1/2 cups (625 mL) cooked meatballs or bite-size pieces of Ontario Chicken, Ham or Beef
12 multigrain breadsticks

Method

1. In deep saucepan, heat oil over medium heat; cook onion and garlic, stirring often, for 3 minutes or until tender. Stir in basil and oregano; cook for 30 seconds. Stir in tomatoes; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, stirring frequently, for 7 minutes or until slightly thickened.
2. Reduce heat to low. Add 1/2 cup (125 mL) of the cheese at a time to saucepan, stirring constantly and adding next handful when cheese is melted.
Dippers: Place saucepan on heat-proof trivet on table or, if desired, transfer to fondue pot over flame to keep warm. Serve with vegetables, meatballs and breadsticks for dipping, using fondue forks if desired.

Tip Tip

Cooked wedges of Ontario Sweet Potato or Potatoes make for tasty dippers.  Kids can grate the cheese on a box grater and wash the vegetables.

Nutritional Information

Per serving:
Protein: 10 grams
Fat: 10 grams
Carbohydrate: 12 grams
Calories: 172
Fibre: 2 grams
Sodium: 320 mg
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Mushroom Nuggets

Recipe and photo courtesy of Diane from Kitchen Bliss.

Prep Time: 10 mins. | Cook Time: 20 mins.

Ingredients

small button or cremini mushrooms (about 325-425 grams)
beaten egg
seasoned breadcrumbs (about 1 cup)
1 cup of vegetable oil

Method

Ensure that the mushrooms are clean. Cut (and discard) a thin slice off the base. Dip each mushroom into the beaten egg. Then coat in seasoned breadcrumbs. “Deep fry” in about ¾” of fairly hot oil – first on one side and then briefly flipped to the other side. The mushroom is edible raw, so you are frying these only to get a nice colour. Additional salt can be sprinkled on them as they come out of the frying oil.

Tip Tip

Breadcrumbs should be as fresh as possible – make at home or purchase from your local bakery. Some bakeries sell seasoned breadcrumbs, but you can make your own with your favourite flavour profile. For 1 cup of breadcrumbs add any/all of the following: 1/4 tsp dried thyme (or 1/2 tsp fresh, chopped), 1/4 tsp dried, crushed rosemary (or 1/2 tsp fresh, chopped fine), 1/2 tsp dried basil and/or oregano, 1 tsp dried parsley, 1 tsp garlic powder, a pinch of nutmeg, sage, and salt to taste – and also consider sprinkling salt on freshly fried mushrooms. Depending upon your mayo dip plans, add a touch of heat to the breadcrumbs with a pinch of cayenne. Although this is Hungarian, best not to add paprika to the breadcrumbs, since it burns when in contact with high heat.
For optimum control I tend to cook only 4-5 at a time and place them on paper towels as they are removed from the oil.
A spider or slotted spoon is great for quick removal from the oil
These are best when made/served fresh.
Mayo Dips:
Serve with mayo dip(s). In Hungary that might be mayo mixed with some creamed horseradish – but one can get creative – and offer guests a small selection. Mayo Dips are all the rage at trend-setting Brooklyn’s Smorgasburg. Mayo blended with avocado or guacamole, sriracha, curry, mango, caramelized onion – you are limited only by your imagination and taste buds. Enjoy!

Hot and Cheesy Mushroom Dip

“I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years and I resolved that it was time for change! Now I spend my free time searching for and trying tasty new recipes from all over the world. One of my favourite ingredients is the mushroom and I never tire of experimenting with new mushroom dishes.”

Recipe courtesy of Kevin from Closet Cooking.

Prep Time: 10 mins. | Cook Time: 1 hr.

Ingredients

1 tbsp oil
1 tbsp butter
1 medium onion (sliced)
1 lb. fresh mushrooms (cleaned and sliced)
1 clove garlic (chopped)
1 tsp thyme (chopped)
salt and pepper to taste
1/4 cup white wine (or broth)
1 (4 ounce) package cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup mozzarella (grated)
1/4 cup grated parmigiano reggiano (grated)

Method

1. Heat the oil and melt the butter in a pan.
2. Add the onion and cook until it starts to caramelize, about 20 minutes.
3. Add the mushrooms and saute until they start to caramelize, about 20 minutes.
4. Add the garlic and thyme and saute until fragrant, about a minute.
5. Season with salt and pepper.
6. Add the wine, deglazed the pan and cook until it has evaporated.
7. Puree 1/2 of the mushrooms in a food processor.
8. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.
9. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

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