Sweet and Spicy Stir Fried Mushrooms

Sweet and Spicy Stir Fried Mushrooms

Serve this very easy side dish with grilled chicken, fish, lamb or spinach vegetarian dishes or as part of an Asian cuisine menu.

Prep Time: 10 mins | Cook Time: 8 mins
Makes: 6 servings

Ingredients

  • 2 tbsp (25 mL) soya sauce 25 mL
  • 1 tbsp (15 mL) each oyster sauce and honey
  • 1/4 – 1/2 tsp (1-2 mL) hot red pepper flakes
  • 1 tbsp (15 mL) sesame seeds
  • 2 tbsp (25 mL) vegetable oil
  • 1 1/2 lb. (750 g) fresh medium white and crimini mushrooms
  • Garnish: Sliced green onions (optional)

Directions

  1. In a small bowl or measuring cup, combine the soya sauce, oyster sauce, honey and red pepper flakes; set aside.
  2. Heat a large wok or skillet over medium-high heat; add the sesame seeds and cook, stirring constantly, for 1-3 minutes or until golden brown. Remove to a plate and set aside.
  3. Add the oil to the wok and heat over medium-high heat until hot. Add the mushrooms and stir-fry for 1 –2 minutes or until starting to brown. Stir in soya sauce mixture and sesame seeds; stir-fry for 2-3 minutes or until mushrooms are well coated and just tender. Serve sprinkled with green onions if desired.

Nutrition Facts

Per Serving
Calories: 84
Sodium: 385 mg
Protein: 2.5 g
Fat: 5.6 g
Carbohydrates: 7.6 g
Dietary Fibre: 2.0 g

Recipe adapted from the Australian Mushroom Growers’ Association.

Warm Mushroom Dip with Baked Pita Crisps

Warm Mushroom Dip with Baked Pita Crisps

This light dip is superb with these easy low fat crisps. The crisps keep well in an airtight container – so make a big batch.

Ingredients

2 tbsp butter or vegetable oil
1 lb fresh mushrooms, finely chopped
2 tsp lemon juice
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup light sour cream
2 tsp dried dill weed
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
Baked pita crisps (recipe below)

Directions

In large skillet melt butter over medium heat; stir in mushrooms, lemon juice, garlic and onions sauté until tender and the liquid given off by the mushrooms has evaporated, about 5 –7 minutes. Reduce heat to simmer; mix in sour cream, dill weed, paprika, salt and pepper and simmer until slightly thickened and warm.
Serve warm with pita crisps, multigrain, low-fat crackers or breadsticks

Makes 1 cup (250 mL) or 16 servings

Tip: Substitute 2 tbsp (25 mL) fresh minced dill for the dried and garnish with fresh dill sprigs.

Baked Pita Crisps: Cut 2 whole wheat pita breads in half horizontally with scissors or serrated knife. Cut each half into 8 triangles. Arrange in single layer on cookie sheet; bake in 400ºF(200ºC) for 8-10 minutes or until lightly browned.

Variation: Tortilla Crisps: Substitute 4 small whole wheat flour tortillas for pitas.

Nutritional Information

Per Serving: 61 Calories, 139 mg Sodium, 2.8 g Protein, 2.5 g Fat, 7.9 g Carbohydrates, 1.2 g Dietary Fibre.

Easy BBQ Pulled Mushrooms

A plant-based dish that is sure to satisfy that pulled meat craving! Mushrooms are considered a “meaty” vegetable high in umami flavour making them a perfect plant-based option for a pulled sandwich or taco.

Try these quick and easy pulled mushrooms on top of your favourite taco or sandwich tonight!     

Prep time: 15 minutes      
Cook time: 30 minutes
Serves: 4

Ingredients

  • 6 large portobella mushrooms*
  • 1 tsp (5 mL) vegetable oil
  • 2 cups (500 mL) sliced onions
  • 1/4 tsp (2 mL) each salt and pepper
  • 1/2 cup (125 mL) favourite BBQ sauce

Directions

Preheat oven to 425°F (220°C). Remove the stems of the portobella and set aside. Remove the gills from the mushroom caps and place mushroom caps, bottom side up, on a parchment lined baking sheet. Cook for 20 minutes.

Heat oil in a large skillet over medium heat. Add in onions, salt and pepper. Cook for 8 minutes stirring. Meanwhile, use your hands or two forks to “pull” the mushroom stems apart. Remove mushrooms from the oven and once cool enough to handle shred the mushrooms using your hands or two forks.

Stir shredded mushrooms into the onions and BBQ sauce. Cook stirring over medium-low for five minutes. Serve as a sandwich, in lettuce wraps or use in tacos.

*If using king oyster mushrooms, follow same process but use 1 lb (500 g).

Enjoy!

 

Mushroom Vol-au-Vents

Vol-au-vents with a mushroom filling will always be a classic for one simple reason- they are delicious! A crisp, golden puff pastry with a creamy filling, this is a popular appetizer that will be sure to impress.

Prep time: 20 minutes      
Cook time: 32 minutes
Makes: 9 Vol-au-Vents

Ingredients

  • 1 package (450 g) rolled out frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp (15 mL) water
  • 1 tbsp (15 mL) salted butter
  • 1 cup (250 mL) sliced onion
  • 3 cups (750 mL) sliced white and crimini mushrooms
  • 1/2 tsp (2 mL) each minced thyme and rosemary
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) cornstarch
  • 1/2 cup (125 mL) beef broth
  • Fresh thyme leaves for garnish

 

Directions

Preheat oven to 400°F (200°C). On a lightly floured surface, unfold one puff pastry sheet. Using a 3-inch round cutter, cut out 9 circles. Place on a parchment-lined baking sheet.

Unfold the remaining pastry sheet. Cut 9 more circles out with the 3-inch round cutter; with a 2-inch cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Bake until dark golden brown, 20 minutes. Cool on a wire rack.

Meanwhile, melt butter in a large skillet over medium heat. Add onions and cook for 5 minutes stirring. Stir in sliced mushrooms, thyme, rosemary, salt and pepper. Cook for 5 minutes stirring. In a small bowl, whisk together cornstarch and beef broth. Add the broth mixture to the mushrooms and bring to a simmer for 30 seconds, until thickened. Take off heat and allow to cool for 5 minutes.

When puff pastry is cool enough to handle, hollow out pastries with a small spoon. Fill each pastry with mushrooms mixture and garnish with fresh thyme leaves.

Enjoy!

Mushroom Pierogi Bites

When it comes to comfort food, pierogi are hard to beat! These mushroom and potato filled dumplings have a delicious savoury filling that can be enjoyed as an appetizer or as a full meal. Serve with sautéed mushrooms, sour cream, and chives.

 

Prep time: 30 minutes

Cook Time: 18 minutes

Makes: 40 pierogi

 

Ingredients

Pierogi dough:

  • 3 cups (750 mL) all-purpose flour
  • 2 cups (500 mL) full fat (14%) sour cream

Filling:

  • 1 tbsp (250 mL) salted butter
  • 1 cup (250 mL) finely chopped onion
  • 1/2 lb (8 oz) crimini mushrooms, finely chopped
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 1/2 cups (375 mL) mashed potatoes
  • 1/2 cup (125 mL) shredded cheddar cheese

Garnishes:

  • 1/2 cup (250 mL) sour cream
  • 1/4 cup (80 mL) sliced chives
  • Sautéed button mushrooms

 

Directions

Pierogi dough: In a large bowl stir together flour and sour cream with a wooden spoon until the dough begins to come together. Turn the dough out onto a well-floured surface. Knead gently with your fingertips for 2 to 5 minutes taking care not to overwork it. Knead until the ingredients are blended and the dough is slightly smooth on the outside. Gather into a ball, wrap in plastic, and let rest for a minimum of 20 minutes.

 

Filling: Melt butter in a large skillet over medium-high heat. Stir in onion and cook for 3 minutes. Mix in mushrooms, salt and pepper. Cook stirring for 5 minutes until mushrooms and onions are caramelized. In a medium sized bowl mix together cooked mushrooms, mashed potatoes and cheese until well combined.

 

Making pierogi: Using lightly floured hands, break off 1 tbsp of dough. Use a rolling pin to gently roll out 1 tbsp (15 mL) of dough into a 3-inch round disk on a well-floured surface. Repeat to make around 40 disks. Keep covered as you work so they don’t dry out.

To fill, hold dough disk flat in your palm and spoon 1 tbsp (15 mL) of filling into centre. Fold the round in half to enclose the filling. Seal the pierogi by pinching the edges together with a fork. Set the filled pierogi on a baking sheet. Repeat process to make around 40 pierogi total. Keep pierogi covered until they are all filled and ready to cook.

Fill a large pot with water and bring to a boil. Once the water is boiling, drop the pierogi into the water in batches of 5-8, stirring occasionally. Once they float to the top, cook for another 3 minutes. Melt butter in a non-stick skillet over medium-high heat. With a slotted spoon, remove pierogi from the boiling water. Without crowding the pan, add the drained pierogi and cook until golden brown on both sides, around 1 minute per side. Serve either as individual bites for an appetizer or in a bowl for a full meal. Garnish with sautéed button mushrooms, a dollop of sour cream and a sprinkle of diced chives.

Enjoy!