Ginger & Soy Mushroom Lettuce Wraps

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.
 
Prep time: 15 mins. | Cook Time:  15 mins. | Serves: 4

Ingredients

8 oz fresh crimini mushrooms
1/2 lb lean ground beef
1 onion, chopped
4 cloves garlic
1 tbsp minced ginger
1 tbsp canola oil
1 pkt Mushroom Seasoning Blend
1 red pepper, finely chopped
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 head Boston lettuce
1/2 cup shredded carrot
1/4 cup chopped cashews (optional)

Method

1. Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.
2. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.
3. Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Nutritional Information

Per Serving
Calories 249
Sodium 408mg
Protein 13.5gat 13g
Carbohydrates 15g
Dietary Fibre 3.5g
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Asian Mushroom Lettuce Wraps

This is a low fat, super fresh tasting version of the Chinese classic. Since they can be eaten in hands it is kid friendly and makes a good summertime lunch, appetizer or supper.

Prep Time: 20 mins. | Cook Time: 10 mins. | Serves: 3

Variation: Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.

Ingredients

8 oz fresh Mushrooms 250 g
1 tbsp vegetable oil 15 mL
8 oz ground lean chicken 250 g
2½ tbsp grated fresh ginger root 32 mL
3 cloves garlic, crushed 3
3 tbsp each soy sauce, hoisin sauce and rice vinegar 45 mL
¼ – ½ tsp Asian chile or hot sauce (optional) 1-2 mL
1/2 cup chopped green onions 125 mL
6 hearts of Romaine lettuce leaves 6

Garnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce.

Method

  1. Finely chop mushrooms in food processor or by hand to yield 3 cups (750 mL).
  2. Heat oil in large skillet over medium-high heat; add chicken breaking up with spoon.
  3. Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Stir in soy sauce, hoisin sauce, rice vinegar.
  4. Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chile or hot sauce if desired. Stir in green onion just before serving.Present lettuce leaves and a bowl of filling on a platter or tray. Have guests help themselves by spooning filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose and eat in hands OR serve filled lettuce leaves open face on a plate and serve with cooked rice or rice salad and steamed snow peas.

Steak Boscaiola

Recipe and photo courtesy of Marisa from Tasty Delights.

Prep Time: 1 hr. | Cook Time: 10 mins.

Ingredients

1 lb of stir fry strip sirloin steak(cut into strips)
1/4 cup Marsala wine or any sweet wine
1 tbsp. fresh rosemary, chopped
1 tsp red pepper chili flakes
sea salt & black pepper to taste
 4 spears asparagus, washed, ends snapped off & cut into 1/3’s
12 small cremini or button mushrooms, washed
1 tsp thyme
12″ x 12″ tomato focaccia pizza(or your fave flavor)
2-4 tbsp. EVOO
bamboo skewers for presentation
1 tub kale or spinach dip

Method

Marinade:
1. In a food safe bowl combine the first 5 ingredients. Toss to coat well with your hands. Cover and refrigerate for 1 hrs. or overnight if you have the time.
2. Bring to room temp. 1 hr. before cooking.
Prep:
1. In a large preheated skillet sauté whole mushrooms, thyme  and asparagus in 1 tbsp. EVOO.
Season with salt & pepper, on med. high heat for 1-2 minutes, just until slightly caramelized.
Set aside in a bowl.  They will continue to cook as they cool.
2. In the same skillet, without wiping clean, add 2 tbsp. EVOO and with tongs lift the meat from the marinade and place each steak slice flat into the pan. Sear on high, just until browned on both sides. Do not over crowd the pan. Work in batches.
4. Allow the slices to rest off the heat. Cut in half or thirds, depending on length.
* Do not over cook steak, it will toughen.
Assembly:
1. Cut focaccia into 3″ squares. Place on platter decoratively.
2. Spread approx. 1 tbsp dip on each square. Set aside.
3. Skewer an asparagus piece then one end of the steak, leaving the long end hanging. Pierce a mushroom then wrap the steak around piercing the other side of the strip.
4. If there is extra cut the hanging steak and continue until all pieces are skewered.
Leave some space on the bottom of the skewer and pierce through the focaccia.

Spinach Polenta with Mushrooms, Leek and Poached Egg

This rich and flavourful polenta dish is perfect for a weekend brunch or weeknight meal. Creamy polenta is elevated with the addition of umami-rich mushrooms. A poached egg on top completes the dish and adds another layer of texture.

Recipe developed in partnership with Egg Farmers of Ontario.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

Polenta:
4 cups (1L) water
2 cups (500 mL) chopped spinach
1 cup (250 mL) polenta
1 tbsp (15 mL) butter
¼ cup (60 mL) grated Parmesan cheese
Salt and pepper
Mushrooms:
1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
1 large leek (white and light-green parts only), halved lengthwise, rinse and thinly sliced
2 cloves garlic, minced
1 tbsp (15 mL) butter
1/2 tbsp (15 mL) white wine vinegar
Poached Eggs:
4 large eggs
Water for poaching
1 tbsp (7 mL) white vinegar
Optional Garnishes:
Fresh chopped chives
Salt and pepper, to taste
Parmesan cheese

Method

Polenta:
1. In a large pot, over medium-high heat, bring water to a boil. Stir in chopped spinach. Slowly add polenta while whisking constantly. Continue to whisk until polenta is smooth, 5-6 minutes. Reduce heat to low, cook polenta 25-30 minutes. Whisk often. Remove from heat and add butter, Parmesan cheese, salt and pepper. Set aside.
Mushrooms:
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until browned, about 5 minutes. Add leek and cook until softened, about 8 minutes. Add garlic and butter, heat until butter is melted. Add white wine vinegar and stir until the liquid evaporates, about 2-3 minutes. Set mushrooms aside.
Poached Egg:
3. In a large saucepan, bring 3 inches of water and a splash of white vinegar to a simmer over medium-low heat. Crack 1 egg into a small bowl. Gently stir the water in a circle, and then gently slip egg into water. Poach about 3-4 minutes, then remove egg with a slotted spoon and pat dry. Repeat with remaining eggs.
Assembly:
4. To assemble, spoon polenta into bowl, top with mushroom & leek mixture, and then poached egg. Add optional garnishes.
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Spanish Chorizo and Button Mushroom Tapas

I’ve always got a supply of good ol’ white button mushrooms on hand in my fridge for all the classic mushroom dishes I love. In this recipe, instead of being in the background of a dish, the button mushroom takes centre stage as the star of this Spanish-style tapas appetizer.

Recipe and photo courtesy of Gwen from Devour & Conquer.

Prep Time: 6 mins. | Cook Time: 15 mins. | Serves: 8

Ingredients

1 pound of white button mushrooms
2 dry-cured chorizo sausages
2 cups pearl onions or small shallots
Black Pepper
Fresh parsley or oregano for garnish

Method

1. Start by peeling the pearl onions or shallots – they’re quite small and a little finicky, so the easiest way to peel the skins is to drop them into boiling water for one minute, then into a bowl of ice water for one minute, snip off the tops and bottoms, then the skins slide easily off with your fingers.
2. Slice the chorizo into 1 cm thick medallions. Clean the mushrooms and cut the stems off to the bottom edge of each mushroom’s cap.
3. Heat a large frying pan on medium, add the chorizo, spreading out the pieces evenly in the pan. Add the pearl onions. Sauté the chorizo, gently swirling the pan occasionally to turn the onions without moving the sausage. Once the edges of the chorizo begin to brown, flip over and brown the opposite side, then remove from the pan and set aside. Leave the chorizo oil and pearl onions in the pan.
4. Add the mushrooms, cap-side down, spreading out in the pan between the onions. Sauté for approximately 5 minutes until the mushrooms are browned and beginning to caramelize, then flip over and cook the stem side, still occasionally swirling the pan to turn the onions without moving the mushrooms. Add the chorizo back in, toss to combine all ingredients, then remove from the heat.
5. Plate tapas-style on a wood board or platter with toothpicks for snacking, or spear mushrooms, onions and sausage onto individual serving sticks. Top with cracked black pepper and fresh chopped parsley or oregano, and serve warm.

 

Tip Tip

If you happen to have left-overs, they make amazing gourmet pizza toppings.