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!

Mushroom and Chevre Hand Pies

Whether you serve them as an appetizer or to round out a soup-and-salad meal, hand pies always hit the spot. The only trick is to serve them hot. Should they need reheating, don’t microwave them. That will heat the filling but make the pastry soggy. Instead, pop them in a 350°F oven for a few minutes, They’ll emerge hot, fragrant, and fully revived.

Recipe and photo courtesy of Charmian from The Messy Baker.

Prep Time: 45 mins. | Cook Time: 15 mins. | Makes: 40 hand pies.

Ingredients

1 pound white button mushrooms
1 tablespoon canola oil
1/2 cup finely chopped onions
1 large clove garlic, minced
1 tablespoon fresh thyme
1 teaspoon fine sea salt
Fresh ground black pepper
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 300-gram package chèvre, room temperature
1 large egg
2 teaspoons milk
2 450-gram packages frozen puff pastry, thawed

Method

1. Quarter the mushrooms. In a food processor fitted with a blade or a blender, chop the mushrooms in batches until they resemble couscous.
2. Heat the oil in a large non-stick skillet over medium high heat. Add the onions, garlic, thyme, salt and a good grinding of fresh black pepper. Cook until the onions begin to soften, about 5 minutes. Add the mushrooms and lemon zest, and cook until the mushrooms are soft. Set aside to cool for a few minutes.
3. In a large bowl, mix the chèvre with the lemon juice until  smooth. Add the mushroom mixture and combine until well blended.  Cover and chill for an hour until set. This can be done the day before.
4. Preheat oven to 400°F. Line two baking pans with parchment.
5. In a small bowl, whisk the egg and milk together until smooth to make the egg wash. Set aside.
6. On a lightly floured surface, roll the pastry to 1/8-inch thick. Using a tart cutter or empty 28-ounce (796 mL) can, cut 4-inch circles. You should get 10 per sheet.
7. Brush the edge of each circle with egg wash. Place 1 tablespoon of mushroom mixture in the centre, fold in half to form a half-moon, and pinch the edges shut. With the tines of a fork, crimp the edges, then poke vents in the top.  Place the hand pie on the parchment lined pan and brush top with more egg wash.  Repeat with remaining pastry sheets and filling.
8. Bake one sheet at a time for 13 to 15 minutes or until golden brown. Let rest 2 to 3 minutes before serving.

 

Note:
This recipe can be halved. However, if you want to have lots on hand for guests, you can make them ahead of time. Just prepare the recipe to the point of the final egg wash. Freeze the unbaked pies on a baking sheet until firm (about 30 to 60 minutes), then transfer to a plastic freezer bag. When ready to bake, let the hand pies warm at room temperature while the oven preheats. Bake for 13 to 15 minutes. Frozen unbaked hand pies will  keep for up to 3 months.

Grilled Thai Turkey Salad Rolls with Enoki Mushrooms & Peanut Sauce

Recipe courtesy of Renee from Sweet Sugar Bean.

Prep Time: 4 hrs. | Cook Time: 20 mins. | Makes: 8 rolls.

Ingredients

1 large boneless turkey breast
1 tsp Thai red curry paste
1 cup coconut milk
3/4 cup pineapple juice
zest and juice of two limes
1/4 cup green onion, finely chopped
4 cloves garlic, minced
1 tbsp soy sauce
2 tsp maple syrup
1/2 tsp salt

 

8 rice paper rounds
125g (4oz) fresh enoki mushrooms
1 1/2  cups fresh pea shoots
1 cup carrot, cut into matchsticks or julienned
3/4 cup fresh mint leaves
3/4 cup fresh basil leaves

 

Peanut Sauce:
1 cup roasted peanuts
3 tbsp rice vinegar
1/3 cup canola or grapeseed oil
2 tbsp brown sugar
1 tbsp Sriracha or other chili sauce
1/2 tsp salt
Place all ingredients in food processor and blend until smooth.
Serve salad rolls with peanut sauce.

Method

1. Place turkey breast in deep glass dish.  In a medium bowl, mix remaining ingredients together very well. 2. Pour marinade over turkey and refrigerate for at least 3 – 6 hours, spooning marinade over meat every 2 hours.  Bring turkey breast to room temperature before grilling.  Discard the marinade.
3. Heat greased grill to medium high heat and grill turkey breast for about 7-8 minutes each side. To ensure cooked, tender meat, insert a meat thermometer into the thickest part and it should read 165*F. Remove turkey breast from grill, cover with foil and let stand 15 minutes. This is so all of the juices can be distributed, ensuring tender, delicious turkey. Thinly slice the turkey against the grain and set aside.
To Assemble:
1. Soak one sheet of rice paper in warm water until soft. Remove and place on counter. Place a handful of pea shoots, enoki mushrooms, carrot, herbs, and a few slices of cooked turkey in the top left corner.  Fold bottom left over the bundle of veg and meat. Tightly roll the bundle clockwise until a “bouquet” forms.
Place in a shallow dish and cover with a damp towel.  Repeat process with remaining ingredients, remembering to keep finished rolls covered with damp towel.