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.

Grilled Mushrooms Rockefeller

A take on oysters Rockefeller, these mushrooms are the perfect starter to any BBQ meal. Touched with a hint of smoke and filled with a savory blend of seasonal greens, garlic, panko breadcrumbs, and Parmesan, the meaty mushrooms remain the star. Whether it’s a simple weeknight meal or an impressive Summer dinner party, Grilled Mushrooms Rockefeller has you covered. Happy grilling!

Recipe and photo courtesy of Kathy from eatHalifax.

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

Ingredients

¼ cup butter
2 shallots, finely diced
2 cloves garlic, minced
1 cup packed baby spinach, chopped
1 cup packed arugula, chopped
2 tbsp. Pernod
½ cup panko breadcrumbs
2 tbsp. chopped parsley
¼ cup packed grated Parmesan
12 large cremini mushrooms
lemon slices, for serving

Method

1. Preheat a gas or charcoal grill to medium-high heat.
2. In a skillet over medium heat, melt the butter. Add the shallot. Cook until softened, about 3 minutes. Add the garlic, spinach and arugula. Cook until wilted, about 1 minute. Add the Pernod and allow the liquid to reduce.  Remove from heat. Mix in the Panko, parsley and Parmesan. Season to taste with salt, pepper, and a dash of Tabasco.
3. Remove the stems from the mushrooms. Brush the caps with oil then fill each mushroom with the prepared filling. Place the mushrooms on the grill, cover and allow to cook 12 minutes or until golden brown and tender.  Serve alongside lemon slices.

Grilled Bacon Wrapped Stuffed Mushroom Caps

Recipe and photo courtesy of Jacquie from Parkallen Home Kitchen.

Prep Time: 5 mins. | Cook Time: 10 mins.

Ingredients

8 large mushrooms
1/2 package of Queso Fresco cheese (or any other soft cheese)
8 pieces of bacon (I used maple bacon – it added a nice hint to sweet to the recipe!)

Method

  1. Wash and dry your mushrooms.
  2. Remove stems and fill hole with cheese.
  3. Wrap mushroom with bacon and secure it in place with a toothpick.
  4. Grill on low until bacon is nice and crispy. Enjoy outdoors on a beautiful summer’s evening!

Creamy Mushrooms and Greens on Toast

Recipe and photo courtesy of Suganya from Relish The Bite.
Prep Time: 2 mins. | Cook Time: 10 mins.
Tip: To make this recipe vegan, use vegan creams made from soy milk, use the cashew cheese instead of normal cheese and avoid the butter!

Ingredients

Bread (any kind) – 2 slices
Mushroom – 1.5 cup
Shallots – 2, chopped finely
Garlic – 2, minced
Butter/ oil – 2 tbsp
Cream – 2 tbsp, cooking cream
Pepper – 2 tsp, freshly ground
Parsley – 3 tbsp
Cheese slices – any kind you fancy.
Salt – as needed

Method

1. Wash the mushrooms and cut off the stems. Chop the mushrooms bite size.
2. Melt 1 tbsp of butter/oil in a pan in medium high heat; add the shallots and when it translucent now add the mushrooms and generous pinch of salt and cook until liquid has evaporated and mushrooms are nicely browned. It takes around 5-6 minutes. Then add the cream, parsley and pepper to it.
3. Mix well and switch off in 2 minutes when it in a consistency that it is not watery nor dry. It should be creamy. Transfer this to a plate.
4. In the same pan, drizzle oil or butter, toast the bread.
5. Now serve by placing the hot bread with a slice of cheese and top with the creamy mushrooms parsley mixture.