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.

Roasted Cremini Mushrooms with Summer Vegetables

It’s such an easy dish to make for summer, and it’s the perfect side dish to anything coming off the grill. It’s a super simple recipe that even the most inexperienced cook can throw together and it is so delicious!

Recipe and photo courtesy of Chrissie from The Busy Baker.

Prep Time: 10 minutes |  Cook Time: 20-25 minutes

Ingredients

2 small zucchini, cut into thick slices
1 dry pint of grape tomatoes
400 grams of Cremini mushrooms, washed, dried and halved
½ large red onion, cut into large chunks
1 tsp garlic powder
½ tsp dried basil
a pinch or two of sea salt and black pepper
1 tbsp balsamic vinegar
3 tbsp olive oil
chopped cilantro or fresh parsley for garnish (optional)

Method

1. Preheat your oven to 420 degrees Fahrenheit.
2. Add the chunks of zucchini, the grape tomatoes, the halved cremini mushrooms, and the chunks of red onions to a large mixing bowl.
3. Add the garlic powder, the dried basil, the salt and pepper (to your taste), the balsamic vinegar and the olive oil to the bowl and toss everything together well until the vegetables and the mushrooms are well coated.
4. Pour everything out onto a baking sheet and arrange the vegetables and the mushrooms in a single layer.
5. Once the oven is heated to 425 degrees Fahrenheit, roast the vegetables and the mushrooms for about 20-25 minutes, or until the zucchini has softened slightly and the mushrooms have deepened in colour.
6. Garnish with some fresh chopped cilantro or parsley and serve immediately. Enjoy this dish alongside your favourite burgers, grilled meats, or all on its own!

Roasted Mushroom Beef Dip Sliders

These pub sandwiches are just what you want to serve your guests during a backyard party. The roasting can easily be done on a BBQ while you mingle with friends and drink some icy beverages.

Recipe and photo courtesy of Heather from The Tasty Gardener.

Prep Time: 15 mins | Cook Time: approx. 1hr 20 mins | Makes: 16 Sliders

Ingredients

For the Beef and Mushrooms
4 lb sirloin roast
6-8 portabella mushrooms
salt and pepper

For the Au Jus
1 medium onion, sliced
3 cups beef broth
1 tbsp soy sauce
1 tbsp Worcestershire sauce
salt and pepper to taste

For the Horseradish Cream
1/2 cup sour cream
3 tbsp prepared horseradish
1 tbsp chives, chopped
1 tbsp lemon juice
salt to taste

For the Sandwiches
2 baguettes
8 slices provolone, cut in half

Method

1. Preheat oven (or BBQ) to 450 degrees F.
2. Using a paper towel pat dry the roast beef and season all sides with salt and pepper. Place in roasting pan
3. Remove stem from mushroom and season both sides with salt and pepper. Place in separate roasting pan.
4. Place the roast beef in the oven and cook until internal temperature reaches 125 degrees F for medium rare or 135 degree F for medium. Once it has reached temperature, remove from pan and let rest 20-25 minutes.
5. Place mushrooms in oven and roast for 20 minutes flipping them at the 10 minute mark.

To make Au Jus:
1. Place the beef roasting pan on top of stove (or BBQ) over medium high heat and add onion, beef broth, Worcestershire and soy sauce. Cook, scraping up the dripping until onions are soft and broth is simmering. Season with salt and pepper. Strain, reserving onions for sandwiches.
(Too make a meatless version, use the mushroom pan and vegetable stock.)

To Make Horseradish Cream:
1. Combine all ingredient in bowl and refrigerate until ready to use.

Assembling the Sandwiches
1. Cut each baguette into 8 sandwiches. Butter both top and bottom pieces and place cut side down on a foil lined cookie sheet. Toast in you 450 degree F oven (or BBQ) for about 5-7 minutes. Flip the bottoms and remove the tops.
2. Thinly slice both the beef and mushrooms.
3. Pile sliced beef, mushrooms and onions ( or whatever combination your guest prefers) on top of bottom piece of bread and top with slice of cheese. Place back in oven for a couple minutes until cheese has melted.
4. Spread horseradish cream on top piece of bread and place on the bottoms. Serve with Au Jus. Enjoy!

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.
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