Portobello Mushroom Pomodoro

Recipe and photo courtesy of Keith and Jackie from Superman Cooks.

Prep Time: 10 mins.
Cook Time: 15 mins.

Ingredients

1 Portobello mushroom cap
1 medium onion
6 cherry tomatoes
2 ounces goat cheese (to taste)
1 TBSP pine nuts, toasted
1 small zucchini
1 TBSP balsamic vinegar
2 TBSP olive oil
Fresh chives

Method

1. Drizzle mushroom with olive oil, 1 tbsp, and place in oven at 350 degrees for 15 minutes.

2. In a sauté pan heat 1 tbsp olive oil and slice onion thinly and place in sauté pan over medium heat. Cook and stir often until onions are a deep brown color. (about 15 minutes)

3. Remove mushroom from oven and allow to cool for 5 minutes (this helps the juice to solidify in the mushroom).

4. To prepare the plate, slice zucchini into very thin circles and arrange on plate in a “shingled” fashion as shown.

5. Place mushroom on top of zucchini and top with caramelized onions.

6. Quarter cherry tomatoes and place on top along with crumbled goat cheese.

7. Top with chopped chives and pine nuts.

8. Right before serving, drizzle with balsamic vinegar.

Portobello Carpaccio

Recipe and photo courtesy of Janet from The Taste Space.

Prep Time: 15 mins.
Cook Time: 10 mins.

Ingredients

4 medium/large portobello mushrooms, stems and gills removed
1 tbsp olive oil
1.5 tsp red wine vinegar
1.5 tsp tamari/soy sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp liquid smoke
2 tbsp fresh lime juice, divided
1 tbsp capers, soaked and drained if salted
1 tbsp fresh rosemary, chopped

Method

1. Preheat oven to 400F. Line a baking sheet with a silpat. Degill and destem your mushrooms and discard.

2. In a small bowl, combine the olive oil, red wine vinegar, tamari/soy sauce, oregano, basil, liquid smoke and 1 tbsp fresh lime juice. Use a pastry brush to coat the mushrooms. Place the mushrooms, gill-side down and allow to marinate for 10 minutes.

3. Roast mushrooms at 400F for 4 minutes, flip the mushrooms to be gill side up, baste with the remaining marinade and continue to bake for another 4 minutes. Remove from oven and allow to cool for 10 minutes.

4. Once cool to handle, cut the mushrooms in thin slices with a serrated knife cut on a diagonal to the horizontal (ie, on a bias) to give you a larger surface area. Top with any remaining marinade.

5. If not serving immediately, place mushrooms in the fridge. Mine were excellent after 6 hours.

6. Prior to serving, arrange on a plate. Drizzle with the remaining 1 tbsp of fresh lime juice. Top with the capers and fresh rosemary.

Pizza Bianca with Grilled Turkey Fillet, Shiitake Mushrooms and Truffle Oil

Recipe courtesy of Michelle from The Tiffin Box.

Prep Time: 2 hrs. | Cook Time: 35 mins.

Ingredients

Pizza Bases
Makes about 4 individual 6 – 7 inch pizza bases, or 2 large pizzas
1 tablespoon active dried yeast
1 cup (250 ml) warm water (110 F) + ¼ cup extra
¼ teaspoon sugar
2 cups Italian 00 flour
1 cup + a little extra, plain flour
1 teaspoon, or to taste , salt
2 tablespoons extra virgin olive oil
White Sauce
Makes enough to top 2 large pizzas
2 tablespoons unsalted butter
1 tablespoon plain flour
1 teaspoon garlic powder
1 1/2 cups hot milk
Salt to taste
Rosemary Rubbed Turkey Fillet
250g turkey fillet
1 tablespoon fresh rosemary, chopped
1 teaspoon flaked sea salt
2 – 3 tablespoons unscented oil
Pizza Toppings
250g Shiitake mushrooms, sliced
Small handful fresh rosemary, leaves picked
A little shaved parmesan (parmigiano reggiano) or pecorino (pecorino romano) cheese
Drizzle of white truffle oil

Method

1. Preheat your barbeque (or oven) to 450 F.
Make the pizza bases:
1. Whisk the yeast in the warm water with the sugar. Let it sit in a warm place, until the yeast mixture begins to foam up.
2. Sift the flours and salt into a large bowl. Make a well in the middle, and drizzle over the olive oil. Pour in the yeast mixture, a little at a time, mixing it in with the flour, until all the mixture is used up and you have a soft dough. If the dough is too dry, add more water, a tablespoon at a time, until you get a soft, but not sticky dough.
3. Dust your work-space with a little flour, and turn the dough out on it. Knead well for about 7 – 10 minutes, until the dough is smooth. Chafe the dough into a ball, and place it in a well oiled large bowl. Cover with a damp towel and proof it for about 1 – 2 hours, until the dough has risen and doubled in volume.
4. Gently knock back the risen dough and turn it out on to a floured surface.
5. Divide the dough into 4 pieces (or 2 pieces if making large pizzas). Using the palm of your hand (or a rolling pin) flatten the dough into thin bases.
Make the white sauce:
1. To make the roux, heat the butter in a heavy based pan, until melted. Add the flour and garlic powder, and cook out the flour for about 2 – 3 minutes, until the raw taste disappears.
2. Gently pour in the hot milk in a steady stream, whisking constantly to make a smooth sauce.
3. Simmer the sauce for about 2 – 3 minutes, or until thick and creamy. Season to taste.
Make the grilled rosemary rubbed turkey:
1. Rub the turkey fillet with the chopped rosemary and salt and bring it up to room temperature. Brush with the unscented oil and place on the preheated barbecue.
2. Grill the fillet for 8 – 10 minutes, then turn it. Brush with more oil, then continue grilling for another 10 minutes or so, until the turkey is cooked all the way through, and the juices run clear. The grilling time for the turkey will be based on how thick your fillet is.
3. Rest the turkey fillet for about 5 minutes, then shred it.
Assembling and grilling the pizza:
1. Place the pizza base on a well floured pizza peel. Gently flick it directly on to the preheated barbecue and grill for 1 – 2 minutes, until it starts to bubble up. Using the peel, take it off the barbecue and flip the base over on to a plate or chopping board.
2. On the grilled side, spread some of the white sauce. Top with the shredded turkey, the sliced Shiitake mushrooms and the picked rosemary leaves. Turn down the barbecue to 400 F. Slide the pizza back on to the barbecue grill, away from direct heat, and cover and grill for about 3 – 4 minutes, until the pizza is crisp on the bottom.
3. Slide off the barbecue, and top with the shaved parmesan or pecorino cheese and drizzle with a little truffle oil to serve.
4. You can also use a preheated heavy duty pizza stone on the barbecue. If using a stone, top the pizza before sliding on to the stone and cook for about 7 – 8 minutes, or until the pizza is crisp on the bottom.

One Shot Shiitake Egg Fettuccine

Recipe and photo courtesy of Loreta and Nicoletta from SugarLoveSpices.

Prep Time: 30 mins. | Cook Time: 20 mins.

Ingredients

4 medium shiitake mushrooms
1 tbsp dried mixed mushrooms (Oyster and Portabella)
2 tbsps chopped onion
1 tsp minced garlic
2 fresh basil leaves, chopped
1/4 tsp fresh parsley
1/4 tsp fresh chives
3 tbsps extra virgin olive oil
1 tbsp wild mushroom infused olive oil
1/4 cup whipping cream
1/4 cup vegetable broth
1 tbsp white wine
1 boiled egg
4 sage leaves, fried
50 g. fettuccine
pinch of paprika
salt and pepper to taste

Method

1) Soak dried mushrooms in warm water for about 15 minutes. Rinse and set aside.

 

2) Wash and chop fresh mushrooms. Put an egg on boil for 15 minutes.

 

3) Put 8 cups of salted water to boil.

 

4) In a sauté pan heat up 2 tbsps olive oil, toss in onion and garlic, and cook till onions are translucent. Add fresh and dried mushrooms and sauté for about 5 minutes. Add salt and pepper. Add the white wine and vegetable broth. Cook for an additional 5 minutes. Add whipping cream and simmer till sauce thickens a bit. Set aside.

 

5) Put fettuccine in boiling salted water and cook as per package instructions. Drain fettuccine and put in sauté pan with mushroom and cream sauce, leaving some mushrooms aside for garnish.

 

6) Chop boiled egg in half, separate the white and the yolk. Finely chop the white and hand crumble the yolk.

 

7) Take a fork and a spoon and spin fettuccine into a nice bundle and place in serving spoons, leaving enough room for mushrooms and egg.

 

8) Place some of the remaining sauteéd mushrooms and cream sauce on top of fettuccine, spoon a dash of the chopped egg white on top of the mushrooms, forming a bit of a well. Place the crumbled egg yolk into the egg white well. Sprinkle with paprika, garnish with more mushrooms and fried sage leaves.

 

9) Serve and enjoy.

Mushroom, Leek and Gruyere Tart

If vegetables were looking to elect a spokesperson, I’d nominate mushrooms. A bit of heat brings out the best in them. And when things get downright hot, they maintain their composure, refusing to dissolve into an incoherent mash. They work graciously with almost any herb, are effusively complementary to dairy, and are as comfortable with fancy-dress pastry as they are with a Casual Friday slice of toast. With a support staff of herbs, cheese, and garlic, this recipe lets the earthiness of mushrooms shine.

Recipe courtesy of Charmian from The Messy Baker.

Prep Time: 30 mins. | Cook Time: 20 mins. | Serves: 4-6
NOTE: This tart is best eaten as soon as it is cool enough to handle. Leftovers can be wrapped and refrigerated, but the pastry will suffer. To reheat, pop under the broiler for a few minutes. Do not reheat in the microwave.

Ingredients

1 sheet commercial puff pastry or homemade Cheater’s Puff Pastry (page 44), defrosted
3 tablespoons unsalted butter
2 cloves garlic
2 sprigs fresh thyme, leaves only (see tip)
2 cups thinly sliced leeks, white parts only, sliced lengthwise and slivered into half moons
16 ounces cremini or Portobello mushrooms, cut into 1″ pieces
Ground black pepper (optional)
3 ounces grated Gruyère cheese
Tip: 
To strip the thyme leaves from the stem in seconds, simply grasp the top of the sprig between your thumb and index finger. Using your other hand, gently pull the stem through your pinched fingers. The leaves will strip right off, no chopping required. This also works for rosemary, although you might want to mince the rosemary leaves, depending on the use.

Method

1. Preheat the oven to 425°F.
2. On a sheet of parchment paper cut to fit a rimmed baking sheet, roll the puff pastry sheet out to a 10″ square. Using a sharp knife, gently score the pastry an inch inside the outer edge, being careful not to cut all the way through. Place the parchment with the scored pastry onto a rimmed baking sheet. Refrigerate while you prepare the filling.
3. In a large skillet over medium heat, melt the butter. When it bubbles, grate the garlic on a microplane into the pan. Add the thyme. Cook gently for 1 minute. Add the leeks and cook until they begin to soften. Add the mushrooms and cook until they are soft but not weeping juices. Place the mushroom filling into a strainer and let drain for a few minutes.
4. Spoon the mushroom filling onto the pastry, being careful to keep inside the score marks. Add a grinding of fresh black pepper, if using. Bake for 15 minutes. Remove the tart from the oven and sprinkle with the cheese. Bake for 5 minutes, or until the cheese has melted and the pastry is golden brown. Serve while hot.