Baked Mushroom Topped Brie

Prep Time: 7 mins. | Cook Time: 20 mins. | Chilling Time: 30 mins. to 1 week | Serves: 12
Tip: Prepare and chill the mushroom topping to have on hand for spur of the moment entertaining. Baking and serving on oven -proof platter keeps the cheese warm while eating.

Ingredients

1/2 lb fresh sliced Mushrooms (white or crimini) 250 g
1/2 cup coarsely chopped onions 125 mL
1/4 cup finely chopped walnuts 50 mL
1 large clove garlic, sliced 1
1/2 tsp Each dried thyme, rosemary and pepper 2 mL
1 tbsp olive oil 15 mL
1 tbsp balsamic vinegar 15 mL
1 (200g) wheel cold Brie cheese 1
2 tbsp finely minced fresh parsley or chives (optional) 25 mL

Method

1. Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor.
2. Heat oil in large skillet over medium heat; cook and stir mushroom mixture for 5-7 minutes or until all liquid has evaporated. Stir in vinegar and cook 1-2 minutes. Remove from heat and cool to room temperature; cover and chill.
3. At serving time slice the wheel of Brie in half horizontally and place cut side up on oven -proof serving plate or baking pan. Spoon the topping evenly on cut surfaces of Brie. Bake in 350ºF/180 ºC oven for about 8-10 minutes or until cheese is beginning to melt. Sprinkle parsley or chives on top to garnish if desired. Serve with thinly sliced whole wheat baguette or plain crackers.

 

 

Baked Feta with Spicy Thyme Mushrooms

This appetizer is impossible to keep your fork out of and a breeze to whip together on a whim.

Recipe by Kelly of The Gouda Life.

Prep Time: 10 mins. | Cook Time: 40 mins.
Tip: Clean mushrooms by dampening a clean towel or paper towel and gently wiping the caps of the mushroom. Don’t submerge or rinse them in a colander as the water will mess with the texture.

Ingredients

1 1/2 cups spicy mushrooms, recipe to follow
1 8-10oz block of feta
2 tbsp scallions or chives, sliced thin or minced
2 tsp high olive oil
fresh ground pepper
1 tbsp fresh parsley, minced
bread, crackers, chips, sliced cucumbers etc, for serving

Spicy Thyme Mushrooms

1 tbsp unsalted butter
1 tbsp olive oil
1/2 lb crimini mushrooms, sliced thin (cleaned* + stems removed)
2 cloves garlic, sliced thin
1/4 – 1/2 tsp red pepper flakes
1/4 tsp fresh thyme
2 tbsp brandy, optional
zest from 1/2 lemon
1 tbsp fresh lemon juice
1 tbsp fresh parsley, minced
generous pinch seal salt
few pinches of fresh ground pepper

 

Method

1. Preheat the oven to 375.
2. Place the feta, sliced into two pieces lengthwise, into a baking dish or oven-safe skillet. Top the feta with the thyme mushrooms, drizzle with the olive oil and bake for 20 minutes or until everything is warmed through and feta is softened slightly.
3. Garnish with parsley and fresh ground pepper. Serve right from the pan with thinly sliced toasted baguette, crackers or slices of cucumber.

 

Spicy Thyme Mushrooms
1. Preheat oven to 400.
2. Place butter and olive oil in a large skillet over med-high heat. When hot, add the sliced mushrooms and let them sit without stirring for 5-8 minutes [note: do not salt them until they are crisped up]. They’ll release their moisture and might look watery, but it will evaporate. They should be beautifully golden on the one side by after 5-8 minutes. Let them sit a little longer if not. Stir them around and let sit for another few minutes.
3. Add the garlic, red pepper flakes and thyme leaves and cook for another 2 minutes. Add the brandy, if using, and cook until fully reduced, 1 minute. Remove from heat, add the lemon zest + juice and parsley. Add ground pepper. Taste for seasoning and add more salt if needed.

Bacon Wrapped King Oyster “Sea Scallops”

Robust king oyster mushrooms do an excellent job standing in for sea scallops in this holiday appetizer recipe. Strips of bacon are carefully wrapped around medallions of king oysters, secured with a toothpick, and then baked until crisp and tender.

Recipe and photo by Brittany of My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 45 mins.

Ingredients

6 large king oyster mushrooms
6 pieces of bacon, cut in half
Sea salt

Method

1. Preheat over to 375F
2. Slice king oyster mushroom stem width-wise, into 1 inch thick medallions. From 6 mushrooms you should get about 12 medallions. You can reserve the cap to use in another recipe.
3. Wrap 1/2 a slice of bacon around each round and secure with a toothpick.
4. Bake on foil lined baking sheet for 35-45 minutes, or until bacon starts to crisp. Turn once halfway through.
5. Sprinkle with sea salt just before serving.

Asparagus Salad Nicoise

A French classic from Provence, this version takes its inspiration from Ontario asparagus, greenhouse tomatoes and mushrooms. It makes a simple but sophisticated main course for dining al fresco.

Recipe and photo are courtesy of Foodland Ontario.

Prep Time: 20 mins. | Cook Time: 5 mins. | Serves: 2

Ingredients

1 lb (500 g) Ontario Asparagus, trimmed
2 cups (500 mL) cooked cubed Ontario Potatoes
1 cup (250 mL) sliced Ontario Mushrooms
1 can (6 oz/170 g) water-packed chunk tuna, drained
2 hard-cooked Ontario Eggs, peeled and cut into wedges
1 Ontario Greenhouse Tomato, cut into wedges
8 oil cured olives
Dressing:
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) each white wine vinegar and water
1 clove garlic, minced
2 tsp (10 mL) each dried tarragon and Dijon mustard
1 tsp (5 mL) drained capers
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) pepper

Method

Dressing: In small bowl, whisk together oil, vinegar, water, garlic, tarragon, mustard, capers, salt and pepper; set aside.
1. In large pot of lightly salted boiling water, cook asparagus until tender-crisp, 3 to 5 minutes. Drain and rinse under cold water; drain well.
2. On 2 dinner plates, arrange in groups, asparagus, potatoes, mushrooms, tuna, eggs, tomato and olives; drizzle with dressing.

Nutritional Information

Per serving:
Protein: 38 grams
Fat: 25 grams
Carbohydrate: 47 grams
Calories: 556
Fibre: 6 grams
Sodium: 500 mg

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Asian Sensation Soup

The intoxicating aroma of garlic, ginger and green onion cooking will make you wish you could conjure up this soup with the snap your fingers.

Recipe by Zannat of Food for Happiness.
Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 6-8

Ingredients

1 tbsp canola oil
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup chopped green onions
2 large portabella mushrooms, sliced into 1” chunks
1 cup sliced carrots
1 red pepper, chopped
2 tbsp soy sauce
1 tbsp hoisin sauce
2, 900mL cartons of no-salt added chicken broth
1 pkg (454 g) medium-firm tofu, cut into 1” cubes
2 stalks bok choy, sliced
1, 454 gram pkg frozen medium raw shrimp, thawed. peeled and deveined (1, 270 gram pkg shrimp dumplings)

Method

1. In a large pot, heat canola oil over medium heat.
2. Cook, garlic, ginger, green onions, mushrooms and carrots for 3 to 4 minutes.
3. Add red pepper, soy sauce and hoisin sauce. Cook for 2 minutes.
4. Add broth and bring to a boil.
5. Add tofu, shrimp and bok choy. Cook for 5 minutes until shrimp are pink (or dumplings are cooked through).