Recipe by Louisa Clements of Living Lou
There’s nothing like a delicious, savoury mushroom tart. Made with puff pastry, this tart takes only ten minutes to pull together and is perfect for entertaining. Mushrooms are sautéed with onions and seasoned with garlic, balsamic, and fresh thyme. Sprinkled over a bed of cheddar cheese and roasted in the oven, serve this tart with a light arugula salad.
By Loreto and Nicoletta of SugarLoveSpices
Looking for that special recipe for a lovely Sunday lunch or special dinner. We have one for you: Spinach Ricotta Cannelloni with Mushroom Sauce. This dish screams flavor and deliciousness from the beautiful baked al-dente pasta right into that creamy spinach cheesy filling. Taking it over the top with a creamy white wine mushroom cream sauce. Truly a mouth-watering experience for sure.
Recipe by The Messy Baker
This quick, no-cook side dish is perfect for lazy summer days when turning on the stove takes too much effort. The recipe — raw baby mushrooms marinated in a vinaigrette — is incredibly simple but delivers a worthy-of-seconds side dish. Designed to be made a day in advance, it will keep for up to 5 days in the fridge, so you can always have some on hand.
Marinated mushrooms are also incredibly versatile. Want them spicy? Add a pinch of dried crushed chilies. Want them sweeter? Use white balsamic instead of sherry vinegar. Guests are arriving now? Cook the mushroom caps in boiling water until tender, then drain, and you’re ready to go.
Recipe by Symone & Chantel – Double Dose of Vitamin C
We’ve come up with a simple and “healthier” breakfast taquitos recipe using crimini mushrooms that we think you’ll want to make again and again. Instead of deep frying the taquitos we bake them in the oven. It is a recipe that the kids can help out with and that the whole family can enjoy!
Recipe by Carole Nelson Brown of The Yum Yum Factor
My family loves Japanese hamburger, Menchi Katstu, and Japanese Curry. Menchi Katsu is basically a Japanese burger patty that is breaded and deep fried and it’s not the healthiest.
We are trying to cut down on some of our meat consumption and often these patties are made with a nice, fatty mixture of beef and pork. What to do? Just ground turkey might be too dry but that is what pulsed mushrooms are for. By adding, coarsely ground mushroom to the cutlet mix, we can keep the patties moist and flavourful. Instead of the traditional bath in a pot of hot oil, I air fry them. You get a nicely browned, crispy crust without all that oil. Do try to use whole wheat panko if you can find it. It’s tasty and because it’s already a richer, brown colour, your finished cutlet will look nicer.
The turkey and mushroom patty is delicious on its own or even as a burger stand in on a bun for a nice treat.