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 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!

Mushroom Risotto

Risotto is one of my favourite dishes to make for dinner. It is a little on the fancy side, but so simple to make. All you really need is a pot of stock, wooden spoon for stirring the rice & a glass of your favourite white wine to sip on. One glass for the dish & one glass for the chef! 

Recipe and photo by Marcella of Hey Modest Marce

Prep Time: 10 mins. | Cook Time: 45 mins.

Ingredients

6 cups beef stock
2 tablespoon butter
2 tablespoon olive oil
1 medium onion finely chopped
1 garlic clove finely chopped
2 cups cremini mushrooms, thinly sliced
1½ cup Arborio rice
3/4 cup dry white wine
1 cup freshly grated parmesan cheese
sea salt & pepper, to taste

Method

1. Heat beef stock in a large pot over low heat.
2. In a separate skillet over medium-low heat add the butter, oil, onion, garlic & mushrooms. Season with salt & pepper.
3. Cook until the onions are softened & the mushrooms are cooked.
4. Add the rice & cook until the rice begins to turn translucent. Pour in the wine.
5. Turn skillet down to low heat & add a ladle full of chicken stock. Once the stock is absorbed add another ladle full stirring in between each addition. Continue adding the stock until the rice is fully cooked throughout (about 6 cups of stock).
6. Finish off by stirring in the parmesan cheese & a touch of cracked black pepper. Serve immediately.

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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