Roasted Mushroom Tart with Bechamel and Fried Sage

I can’t imagine a vegetarian who wouldn’t welcome this roasted mushroom tart with béchamel and fried sage on their holiday table. While it makes an impressive vegetarian main course to complement the array of Thanksgiving sides, it’s also perfect as an appetizer for any mushroom lover.

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 15 mins. | Cook Time: 55 mins. | Serves: 4-6 (as a main)


2 ½ lbs. mixed mushrooms*
1 head of garlic, cloves removed and peeled
½ small lemon, sliced in rounds
3 tbsp olive oil
5 sprigs each fresh thyme and rosemary
salt and pepper, to taste
1 sheet puff pastry, thawed
6 tbsp butter
6 tbsp flour
2 cups milk
¼ tsp nutmeg + more to taste
½ cup grated Parmigianino Reggiano
fried sage:
¼ cup oil
bunch of fresh sage, stems removed
*whole cremini, whole button, halved King oyster, whole enoki


1. Preheat oven to 425. Toss together the mushrooms (except the enoki), garlic, lemon, olive oil, herbs, and a pinch of both salt and pepper. Spread onto a parchment lined baking sheet. Roast until golden brown but still tender, about 30 minutes, stirring once halfway through. If using enoki mushrooms, add in the last 5 min. Remove the herb stalks and lemon slices.
2. Meanwhile make the béchamel: melt the butter in a medium saucepan until hot and bubbling. Add the flour. Cook for 1 min, whisking often. Whisk in the milk gradually. Bring to a boil. Cook, whisking frequently, until thick and smooth, 8-10 minutes. Stir in the nutmeg and cheese. Season to taste with salt, pepper and more nutmeg if desired.
3. On a lightly floured surface, roll out the puff pastry into a larger square. Fold over the edges ½“ to create a border. Prick the center lightly with a fork. Bake 10 minutes. Pour the béchamel into the crust. If it all doesn’t fit without pouring over the edge, save it and serve with the tart. Bake an additional 10 minutes until set. Arrange the mushrooms and roasted garlic on top. Bake 5 min more or until the pastry is golden brown.
4. For the fried sage, heat oil in a skillet over medium high heat. Add 1/3 of the sage leaves and cook until crisp, only 2-3 seconds. Transfer to paper towel and sprinkle with salt. Repeat with remaining leaves. Crumble over the tart to serve.

Roast Portabello Mushroom and Bread Salad

Recipe courtesy of Jules Clancy from Stonesoup.

Prep Time: 5 mins. | Cook Time: 35 mins.


3/4 lb medium portabello mushrooms, about 7 350 g
1-2 cloves garlic, finely sliced
1/2 bunch thyme
1/2 stick butter, diced 2oz/60g
2 tbsp sherry or red wine vinegar
1 tbsp wholegrain mustard
3 tbsp extra virgin olive oil
large chunk rustic bread, approx 200g
1 bunch flat leaf (continental) parsley, leaves picked
shavings of parmesan cheese, to serve


1. Preheat oven to 400F (200C).
2. Trim mushroom stalks and place in a baking dish stem side up. Scatter with garlic, thyme and butter. Cover with aluminum foil and bake 15 minutes.
3. Remove the foil and bake for another 10 – 15 minutes or until mushrooms are browned and tender.
4. Meanwhile, whisk together vinegar, mustard and oil. Taste and season with salt and freshly cracked black pepper.
5. Remove thyme stalks and discard. Carefully tear the mushrooms into halves or quarters, you want bight sized pieces.
6. Remove the bottom crust from the bread and tear into bight sized chunks.
7.  Toss bread and dressing in with the mushrooms, encouraging the bread to soak up the dressing. Taste and season, if needed.
8. Toss in parsley leaves and sprinkle over the parmesan shavings. Serve warm.

Potato Salad with Broccoli and BBQ Mushrooms

I love potato salad but not if it’s goopy. I’ve played around with a few versions and love this one which uses BBQ mushrooms.

Instead of smothering potatoes in a creamy dressing, this recipe uses a simple vinaigrette. Feel free to take a shortcut and sub in 1/3 cup (75 ml) fresh poppyseed dressing instead of the vinaigrette.

Recipe and photo courtesy of Zannat from Food for Happiness.
Prep Time: 25 mins. | Cook Time: 15 mins. | Serves: 6-8


1 ½ lbs mini potatoes
3 cups (750 ml) quartered cremini mushrooms
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) balsamic vinegar
¼ tsp (1 ml) each of salt and dried oregano
3 cups (750 ml) broccoli florets
Mustard vinaigrette
¼ cup (60 ml) olive oil
? cup (75 ml) chopped green onions
1 Tbsp (15 ml) cider vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
¼ tsp (1 ml) salt


1. Bring large pot of water to boil. Add potatoes and cook until tender (20-25 minutes). Cut potatoes in half.
2. While potatoes are cooking, marinate mushrooms for 5 minutes in olive oil, balsamic vinegar, salt and oregano. Grill mushrooms until tender.
3. Steam broccoli until tender crisp.
4. In a small bowl, mix vinaigrette ingredients. Set aside.
5. In a large serving dish, toss potatoes, mushrooms and broccoli with vinaigrette.

Stuffed Mushrooms with Plums and Hazelnuts

This mushroom recipe foregoes the breadcrumbs and cheese. Instead, it’s loaded with roasted hazelnuts and tangy plums.

Recipe courtesy of Charmian from The Messy Baker.

Prep Time: 20 mins. | Cook Time: 20 mins. | Serves: 6
Tip: As is, this makes a lovely side dish. If you are going to serve it as a main, as the author intended, you might find it needs more protein. I added 1 cup grated aged wine cheddar to the mushroom mix just before filling. It made a delicious and hearty meal.


6 burger-sized portabella mushroom caps (3½ ounces each)
1¼ pounds brown mushrooms
Olive oil for cooking
Grated zest of 1 organic lemon
Fine sea salt
2 small red onions (4¼ ounces each) minced
1 garlic clove, finely chopped
10 ounces plums, pitted and chopped
2/3 cup hazelnuts, toasted and roughly chopped
1 cup fresh chopped flat-leaf parsley leaves
Freshly ground pepper


1. Brush all the mushrooms gently with a damp towel to remove any trace of dirt; trim their stems as needed. Arrange the portobello mushroom caps, gill-side up, on a baking sheet. Drizzle with olive oil and sprinkle with lemon zest and a little salt.
2. Cut the brown mushrooms into ½-inch dice.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, garlic, and ½ teaspoon salt. Cook, stirring often to avoid colouring, until softened, about 4 minutes. Add the diced mushrooms and ½ teaspoon salt, stir, and cook for 5 minutes Add the chopped plums and cook until the mushrooms are cooked through and the plums are very soft, about 5 minutes. Remove from the heat and stir in the hazelnuts and half the parsley (The filling can be made several hours ahead. Refrigerate in an airtight container.)
4. Preheat the oven to 400°F.
5. Divide the filling among the portobello caps and bake until heated through and slightly browned, about 20 minutes.
6. Sprinkle the remaining parsley and some black pepper over the mushrooms and serve.

Thai Beef in Toast Cups with Mango Salsa

I added just over a cup of minced fresh white button mushrooms. I was pleasantly surprised you couldn’t even tell there were mushrooms mixed in with the beef. The kids, not any wiser, enjoyed each recipe for different reasons.

Recipe courtesy of Wanda from Bakersbeans.

Prep Time: 20 mins. | Cook Time: 8 mins.


1½ lbs ground beef
1 cup white button mushrooms, finely diced
1 tsp olive oil
2 tbsp fish sauce
2 tsp sugar
2 tsp sesame oil
2 tbsp soya sauce
½ cup water
1 cup mango, diced small
2 tbsp red onion, small dice
1 jalapeno pepper, remove seeds, small dice
2 tbsp cilantro, chopped
½ lime, juiced
6 pieces of normal size bread (like wonderbread) with all 4 sides/crusts removed
Cooking spray
Mini muffin tins


1. Heat 1 tbsp oil in large saucepan over medium-high heat.
2. Add beef and break it up into smaller crumbles. Cook a few more minutes and add in your mushrooms. Continue to cook until you get a good brown on the beef. Brown = flavour.
3. In a bowl or cup mix together ½ cup water, fish sauce, sugar, sesame oil, soya sauce and stir. Pour into beef mixture, cook until almost all liquid is gone and flavours combined. Set aside to cool a bit.
4. To make the salsa, in a bowl mix together mango, red onion, jalapeno, cilantro, pinch of salt and lime juice. Set aside.
5. To make toast cups, preheat your oven to 350F.
6. Cut each the crusts of all four sides of each piece of bread. Cut each piece into four equal squares.
7. Spray mini muffin tins with cooking spray or brush with melted butter.
8. Flatten each piece of bread a little with your hand or a rolling pin. Gently press each bread square into a mini muffin cup. Give another quick spray or brush of melted butter. Continue until you have filled all 12 mini muffin cups or if you have two pans, 24. If you do not have two pans, you will need to do this two times.
9. Place in oven and bake for 6-8 minutes or until the bread has turned lightly brown. Remove from pan, place on platter and begin assembling.
10. Scoop a little beef mixture into each toast cup. Top with a small amount of the mango salsa. If you have juice in the salsa sprinkle a little on top. You can either top with a cilantro leaf or serve as is. Serve immediately.