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.

Mushroom Miso Ramen

Our west coast family sees a lot of damp rainy nights throughout the year and nothing warms the soul better then a steaming bowl of noodle soup. While most stocks need to simmer for hours to really develop flavor, the beauty of mushrooms is you can extract a lot of earthy richness for a stock in a short period of time, making this meal a perfect weeknight dinner.  

Recipe and photo courtesy of Lisa from Food Well Said.

Prep Time: 15 mins. | Cook Time: 20 mins.

Ingredients

5 slices of double smoked bacon
1 cup fresh crimini mushrooms, sliced
¼ white onion
1 tablespoon miso paste
2 tablespoons soy sauce
2 cloves of garlic, smashed
1 package dried ramen noodles
2 eggs, soft boiled
½ cup carrots, sliced finely into matchsticks
4 small heads of bok choy, halved or quartered depending on size
½ cup bunapi or enoki mushrooms
2 scallions, green stalks thinly sliced
2 radishes, thinly sliced
1 sheet nori, thinly sliced strips
1/3 cup pea shoots
1 teaspoon sesame seeds

Method

1. In a saucepan over medium-high heat, add bacon, mushrooms, onion, garlic, miso, soy and 5 cups of water.  Bring to a boil, then reduce to active simmer for 15 minutes.  Strain broth through sieve and cheesecloth, reserving crimini’s.
2. While stock is cooking, boil a kettle of 1 litre of water.  Place dry ramen noodles in medium bowl, pour boiling water over and let sit.  Alternatively, follow package instructions for noodles.
3. Bring a pot of water to boil over high heat.  Once boiling, add 2 eggs and set timer for six minutes.  Remove eggs and immediately place in cold water or ice bath.  Peel and slice in half.
4. Steam the bok choy, bunapi or enaki mushrooms & carrots (time saver: reuse egg water) for about five minutes. Note: I like the bunapi mushrooms raw so another option is to just pour the steaming broth over them to warm them up.
5. To assemble ramen:  Portion out noodles in deep bowls.  Add carrots, bok choy,  reserved crimini mushrooms and bunapi mushrooms.  Ladle broth over each bowl.  Add an egg.  Top with radishes, scallions, pea shoots and nori.  Sprinkle with sesame seeds.  Serve and enjoy.

Mushroom Bourekas by At The Immigrant’s Table

Recipe and photo courtesy of Ksenia from At The Immigrant’s Table.

Prep Time: 20 mins. | Cook Time: 1 hr. 10 mins.

Ingredients

½ a package of store-bought phyllo dough
2 pounds mushrooms
2 red onions (or a combination of sweet and red onions)
2 Tb of margarine (or butter, if you’re not vegan or lactose-intolerant)
1 Tb of olive oil
2 teaspoons dry thyme, or 2 Tb fresh thyme (fresh is better)
½ teaspoon salt (or more, to taste)
Juice of a lemon
1 Tb margarine (or butter), melted

Method

1. If working with frozen dough, defrost your phyllo dough overnight in the fridge, or leave on the counter for a few hours.
2. Preheat your oven to 350 degrees Fahrenheit.
3. Chop onions finely.
4. Preheat a pan over medium heat. Once pan is hot, add your margarine and oil and let it melt. Add onions to the pan and cook over medium heat for 5-10 minutes, until they are starting to turn translucent. Lower heat to low, and let onions reduce and caramelize for 20 minutes.
5. Slice mushrooms, taking care to not slice too thinly or too thickly. Chop the larger slices into smaller pieces. You want your mushrooms to retain their meatiness, but also be small enough to fit into phyllo triangles.
6. Add mushrooms to the pan with the onions, and raise heat to medium. Let cook until mushrooms brown, about 10-15, stirring occasionally.
7. Add herbs, salt, and lemon, tasting and correcting flavours as necessary. You want the filling to be rich, earthy, sweet and salty, but with a burst of bright acidity that cuts through the meatiness.
8. Prepare your phyllo dough. Cover your work surface with parchment paper. Line two cookie sheets with parchment paper, and oil them slightly. If you haven’t done so yet, melt 1 tablespoon of margarine in a small bowl, and dilute it with 1 teaspoon of water.
9. Carefully spread out one phyllo sheet on your work surface, covering the rest with a towel so they don’t dry out. With a pastry brush, lightly brush your sheet with the melted margarine and water mixture. Cover it in half lengthwise, and dab lightly with the margarine mixture.
10. To prepare the bourekas, spoon 1 tablespoon of the mushrooms and onion filling at the right end of the strip. Fold the end of the strip diagonally over the filling to form a neat triangle, pushing in the corners to ensure it’s nice and snug around the filling. Continue folding the strip over on top of itself, keeping it in a neat triangle after each fold, until you reach the strip’s end (take care to fold the triangles tightly around the filling, as phyllo dough without filling tends to dry out and crisp in the oven). If any errant dough remains at the end of your strip, cut it off. Brush your triangle with the margarine-water mixture, and lay out on the parchment paper-covered cookie sheet.
11. Repeat as necessary, until you run out of dough or filling. Any remaining filling will taste great piled on toast.
12. Bake the pastries for 15-20 minutes, until they are golden brown. Check periodically after 10 minutes to ensure the pastries are not burning.
13. Serve bourekas warm, or hot, or in room temperature, with a light salad or a simple brothy soup. They taste best when eaten fresh, and do not keep well. Reheat the bourekas only in the oven – the microwave will make it soggy.

Mushroom and Spinach Puffs

Recipe and photo courtesy of Kacey from The Cookie Writer.

Prep Time: 15 mins. | Cook Time: 40 mins. | Makes: just over 2 dozen puffs.

Ingredients

Filling:
½ lb (2 large) portobello mushrooms, stems and gills removed; cubed into small chunks
1 cup fresh baby spinach
Salt and pepper
½ tsp. ground thyme
3-4 garlic cloves, minced
1 tbsp. butter
Dough:
½ cup all-purpose flour
½ cup vegetable broth
1 tbsp. coarse mustard (optional but highly rewarding!)
¼ cup butter
2 eggs, room temperature
1 – ¼ cup freshly grated Parmesan cheese

Method

1. Heat a large frying pan over medium-high. Add the butter and wait until it is very hot. Add the mushrooms and cook for a couple of minutes. Stir in garlic, salt, pepper, and thyme. Cook for a few more minutes until mushrooms are nice and golden (5 minutes total.) Stir in spinach and toss until wilted. Remove from heat and set aside.
2. Preheat oven to 400F. Line a baking sheet with parchment paper or silicone liner.
3. In a medium-sized saucepan, add the broth, mustard, and butter and place over high heat. Bring to just a boil and add the flour, stirring constantly with a wooden spoon while reducing the heat to low. Stir for 2 minutes or until a ball of dough forms (I like to cook the flour a bit like a roux so try and do 2 minutes minimum.) Remove from heat and pour into bowl of stand mixer (you can also do the remaining steps by hand but the mixer makes it easier.)
4. Allow to cool for a couple of minutes. I stir in the mixture every minute to get the heat to disperse. With the paddle attachment and the mixer on medium, add 1 egg at a time and mix until well combined! Repeat with following egg. You want a smooth mixture. Pour in cheese and mushroom mixture and stir with wooden spoon until combined.
5. Using a 1 tablespoon-sized measuring device, spoon out balls of dough and place onto baking sheet, spreading out so about 12 fit per tray. Place into oven and bake for 20-25 minutes, or until nicely brown and balls are firm. Remove from oven and allow to cool for a couple of minutes on the baking sheet (you will know when they are ready to move when you have no difficulty picking them up!) Cool completely on wire rack. Serve as is!