Mushrooms for Dessert? You Bet!

Confession. I have a sweet tooth… or two… or three… I honestly cannot remember the last time that I said “no” to a dessert. Once I even ate mushrooms for dessert. Yes, mushrooms for dessert!

Three years ago we took our Student Chef Challenge competitors out for dinner at the Cutten Club in Guelph. We challenged Executive Chef, Mathew Brook, to make sure that mushrooms were present in every course… I thought surely he wouldn’t put them in the dessert… but low-and-behold when dessert was served there they were!! Sautéed Petité Gourmet mushroom in a Caramel Glaze… and guess what? They were pretty darn good!

Inspired by that pleasant surprise, this morning I decided to search out some mushroom dessert recipes…. and believe it or not I actually found two… and they look goooood!

Mushroom Cardamom Rice Pudding with Dulce de Leche

{via Gourmet Fury}

Candy Cap Mushroom Panna Cotta

{via Blog}

Then of course there are the “mushrooms” for dessert… and I couldn’t resist posting these either…

Mushroom Cookies

{via Sweetopia}

Meringue Mushrooms on Chocolate Cake

{via Sweetapolita}
Have you ever had mushrooms for dessert? Do you have a recipe you would like to share?

Recipe of the Month: Easy Mushroom Ravioli with Four Cheese Sauce

Mushroom Ravioli

3 tbsp butter
1 medium onion, finely chopped
1 lb. fresh Mushrooms, finely chopped
2 large cloves garlic, minced
2 tbsp lite soya or tamari sauce
¼ tsp ground black pepper
½ tsp dried thyme
1 pkg. (400g/ 13.5 ) won ton wrappers

1½ tbsp each butter and flour
1 3/4 cups 2 % milk
1 cup shredded Italian 4 cheese blend
1/4 tsp Each salt and pepper
1/4 tsp nutmeg (optional)

Ravioli: In large skillet melt butter over medium heat; sauté onion for 1-2 minutes just to soften. Add mushrooms sauté 4-5 minutes or until liquid is released; reduce heat to low and add garlic, soya sauce, pepper and thyme. Continue to cook, stirring often until a thick paste is formed, about 5 minutes. Cool slightly.

To assemble ravioli work in batches, place a few won ton skins on work surface (keeping other ones covered so as not to dry out); place a heaping tablespoon of filling in centre of each. Brush water around the outside edges of each wrapper; top with a second wrapper. Press out air and edges to seal. Place on a damp towel- lined baking sheet and cover with damp towel while making remaining ravioli. Refrigerate or freeze as directed below until cooking time.

Sauce: In medium saucepan melt butter; stir in flour and cook stirring constantly 1-2 minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened; lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally. Season with salt, pepper and nutmeg. Keep warm on low heat until ready to serve or reheat in microwave on Medium power.

In large wide saucepan or deep skillet of gently boiling water cook a few ravioli in batches (in single layers), about 4 minutes or until tender but firm. (Do not let water boil vigorously once ravioli have been added.) Remove with slotted spoon to shallow baking pans, in single layers; add about 1/2 inch cooking water to keep warm, in oven while cooking remaining ravioli. Transfer with slotted spoon, draining off excess water to warm serving plates. Spoon sauce evenly over ravioli, garnish as desired.

Makes 4 servings

1. Add 2-4 tbsp crumbled Gorgonzola cheese with other cheese to sauce.
2. Substitute 300 mL pkg. four cheese pasta sauce for the homemade one above and add milk to desired consistency.
3. Drizzle sauce with truffle oil or substitute ¼ cup (50 mL) sherry for ¼ cup (50 mL) milk in the sauce

Tip: To make ahead, freeze ravioli in single layers on parchment lined baking sheets. When frozen transfer to resealable freezer bag. Cook from frozen state increasing the time to 8-10 minutes or until tender.

Nutritional Information:
Calories: 607, Sodium: 1360 mg, Protein: 24.1 g, Fat: 24.1 g, Carbohydrates: 74.2 g, Dietary Fibre: 4.2 g

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Canadian Food Bloggers We Love: Cookin’ Canuck

Cookin’ Canuck
Dara Michalski, Sandy, Utah, USA (but grew up in Vancouver)

How did you get into food blogging?
At first, food blogging was a means of sharing my recipes with family and friends.  It was a lot easier than writing down a recipe for each person that asked.  However, as time went on, my blog became a very important part of my life and took on a greater purpose.  I came to realize that many people are very intimidated by cooking.  By providing step-by-step photos with each of my recipes, and including weekly how-to tutorials for various cooking skills, it is my hope that my readers will be able to step into the kitchen with confidence and produce a meal that is healthy (most of the time) and tastes great.

What is your ultimate foodie fantasy?
My dream is to rent a modest villa in Italy, preferably one with a large kitchen and a patio overlooking neighboring olive groves and vineyards (okay, so maybe it wouldn’t be that modest after all).  My family and I would explore the area, making daily jaunts to the market to pick up the freshest produce, cheeses, and meat.  Of course, our neighbors would be fabulous chefs and would willingly teach us the ins and outs of Italian cooking. Someday.

What are your top 3 favourite recipes on your blog?
Three of my favourite recipes on my blog are Bacon Polenta with Sauteed Crimini Mushrooms & Thyme, Chocolate Nutella Fudge with Sea Salt, and Mushroom, Caramelized Onion & Cannellini Bean Salad.  As you can tell, I have a thing for mushrooms. They are, hands down, my favourite vegetable.

Thanks so much Dara for taking the time to be apart of our series. I love that you are a big mushroom fan 😉

Don’t forget to follow Dara on her blog Cookin’ Canuck, on Twitter and on Facebook.