Happy Day of the Mushroom!
Happy #DayoftheMushroom! This is the mush wonderful time of the year and we’re going to celebrate with three equally delicious and amazing recipes! Mushrooms are so versatile in their uses and types as they make a great substitution or addition to a wide range of dishes! From breakfast to dinner mushrooms can be an element of every meal and that’s why were going to share a breakfast, lunch and appetizer recipe with all our fellow mushroom lovers.
Recipe #1: Creamy Mushrooms and Greens on Toast
Prep Time: 2 mins. | Cook Time: 10 mins.
Recipe courtesy of Suganya from Relish the Bite.
2 slices bread, any kind
1.5 cup mushrooms
2 shallots, chopped finely
2 garlic, minced
2 tbsp butter/oil
2 tbsp, cream, cooking cream
2 tsp pepper, freshly ground
3 tbsp parsley
Cheese slices – any kind you fancy.
Salt, as needed
- Wash the mushrooms and cut off the stems. Chop the mushrooms bite size.
- Melt 1 tbsp of butter/oil in a pan in medium high heat; add the shallots and when it is translucent, add the mushrooms with a generous pinch of salt and cook until liquid has evaporated, and mushrooms are nicely browned. It takes around 5-6 minutes. Then add the cream, parsley and pepper to it.
- Mix well and switch off in 2 minutes when it is in a consistency that it is not watery nor dry. It should be creamy. Transfer this to a plate.
- In the same pan, drizzle oil or butter, toast the bread.
- Now serve the hot bread with a slice of cheese and top with the creamy mushrooms parsley mixture
- Mushrooms for breakfast?
Recipe #2: Portabella Mushroom BLT’s
Prep Time: 10 mins. | Cook Time: 30 mins. | Serves: 4
Recipe courtesy of Taylor from The Girl on Bloor.
2 tsp olive oil, divided
12 slices turkey bacon
2 portabella mushrooms, sliced
1 large field tomato, sliced
1 small red onion, thinly sliced
1 package arugula
4 whole wheat ciabatta buns
- Heat 2 tsp olive oil in a large frying pan over med-high heat. Add turkey bacon, cooking slices for 4-5 minutes per side. Remove from heat. Add 2 tsp olive oil and then add mushrooms, sauteeing until just cooked.
- Meanwhile, toast buns. Add turkey bacon, slice of tomato, mushroom slices, red onion, arugula and mayo in between each bun. Serve and enjoy!
- Mushrooms for lunch?
With this last recipe it’s almost as versatile as mushrooms themselves! These Simple Sausage Stuffed Portobello Mushrooms make a great appetizer, side, or main course!
Recipe #3: Simple Sausage Stuffed Portobello Mushrooms
Prep Time: 20 mins. | Cook Time: 25 mins. | Makes: 4 mushrooms.
Photo and Recipe courtesy of Christina from Strawberries for Supper.
4 Portobello mushrooms
2 hot or mild Italian sausages
½ cup fresh breadcrumbs
¼ cup grated Parmesan
2 tbsp olive oil
- Preheat the oven to 400 F and line a baking tray with parchment paper.
- Trim the stem of the Portobello mushrooms and brush the outside with olive oil.
- Remove the sausage meat from their casings either by squeezing it out or slicing it lengthwise and scraping it off the casing into a medium sized bowl.
- Blitz some stale bread in a food processor (preferably a crusty loaf such as a sour dough or French bread) to get ½ cup of fresh breadcrumbs with a little extra to sprinkle over the top before baking the mushrooms.
- Gently mix the breadcrumbs in with the sausage and the Parmesan cheese. No need for it to be perfectly mixed. Leaving it a little loose prevents the filling to get overly dense when cooked.
- Fill each of the Portobello mushrooms with ¼ of the filling. Leave some texture on the top of the filling rather than pressing it in so that it is smooth.
- Place each mushroom on the tray and sprinkle some breadcrumbs on top. Press them on gently if needed to make them stay on the filling.
- Bake at 400 F for 25 minutes or until the filling is starting to brown and the juices of the filling run clean when you slice into the centre.
- Serve with a hearty salad. Serves four for a light meal, or two for a large, filling meal.
Hopefully everyone has a chance to try out these delicious recipes for #DayoftheMushroom!