Roasted Mushroom Garlic Toast with Crème Fraîche

True mushroom lovers relish the simplicity of the British classic, mushrooms on toast. I mean what is better than toast piled high with buttery sautéed mushrooms? Garlic toasted sourdough and crème fraîche elevate this roasted version but it’s the locally grown cremini, cinnamon cap, and oyster mushrooms that steal the show.

Recipe and photo courtesy of Kathy from Wild Card Creative.

Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 4

Ingredients

2 tbsp. butter
500 g. mixed mushrooms
3 cloves garlic, smashed
3 sprigs fresh thyme
4 thick slices sourdough
4 tsp. garlic butter
¼ cup crème fraîche
broccoli shoots (or other tender greens), to serve
shaved pecorino or parmesan, to serve

Method

1. Put a large cast iron (or baking sheet) in the oven while it preheats to 400°F.
2. Add the butter then quickly stir in the mushrooms, garlic, thyme, and a pinch each of salt and pepper.
3. Roast until browned, about 8-10 minutes. Remove from oven.
4, Spread the garlic butter on the sourdough and bake until golden brown, using the broiler if desired.
5. Spread each toast with crème fraîche, mushrooms, shoots and, if desired, shaved cheese.
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Mushroom & Lemon Pepper Popovers

To get maximum rise, I spoon the cooked mushrooms into the bottom of the pan instead of folding them into the batter. Even so, some work their way up to the top during the baking process. The results? A crunchy top, flecks of mushroom, big air bubbles, and a mushroomy layer that just begs for a slice of bacon or a side of scrambled eggs.

Recipe and photo courtesy of Charmian from The Messy Baker.

Prep time: 10 minutes + 30 minutes resting | Cook time: 40 minutes | Makes: 6 Popovers

Ingredients

Popovers
1 cup all-purpose flour
1 teaspoon ground lemon pepper
2 teaspoons finely grated lemon zest
1 cup whole milk
3 large eggs
2 tablespoons melted butter

Mushroom Layer
6 medium white button mushrooms (about 2-inches wide each), chopped to 1/4-inch pieces
2 tablespoon butter, plus more for greasing the pan
1 teaspoon ground lemon pepper
Preheat the oven to 450°F with a rack positioned in the centre. Generously butter a 6-cup popover pan or large muffin tin.

Method

Popovers
In a 4-cup liquid measuring cup or medium bowl with spout, whisk together the flour, lemon pepper, and lemon zest.
In a small bowl, whisk together the milk, eggs, and melted butter. Pour the egg mixture over the flour mixture and whisk until combined. Cover and set aside for 30 minutes.

Mushrooms
In a medium skillet, over medium-high heat, melt the butter until bubbly. When it bubbles, toss in the sliced mushrooms and lemon pepper. Cook, stirring occasionally, until most of the water has been cooked out of the mushrooms and they are very tender.

Assembly
When the batter has rested 20 minutes, put the greased popover pan in the oven for 10 minutes to heat.

Once the popover pan is hot, remove it from the oven, and quickly close the oven door to retain the heat. Spoon the cooked mushrooms into the hot pan, being sure to distribute them as evenly as possible. Give the batter a stir, then gently pour it evenly between the six wells.

Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking for another 30 minutes. The popovers will emerge tall and golden brown with bits of mushrooms visible at the crown. Serve immediately. The popovers will deflate within minutes but should retain their signature air pockets.

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Chipotle Turkey & Mushroom Zucchini Boats

One great way to lighten up the comfort food we crave is by blending mushrooms into your dinners. You can chop them up fine with a knife or food processor and mix them in with ground meat like beef, chicken or, in the case of this recipe, turkey! They’ll lighten up your meal, add an extra serving of veggies to your dish and, they’ll make your grocery dollar stretch further.

Recipe and photo by Denise of Sweet Peas and Saffron

Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 6

Ingredients

200g/7 oz white button mushrooms, cleaned and ends trimmed
6 medium-sized zucchinis
1 tablespoon olive oil
0.5 lb ground turkey
1 onion, diced
1 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1 cup corn kernels
Juice of 1 lime
1 chipotle pepper, finely diced
1 tablespoon adobo sauce
1.5 cups shredded cheese

Method

1. Pre-heat oven to 350°F.
2. Add the mushrooms to a large food processor and pulse until they are small uniform pieces.
3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out of the zucchini, leaving about half a centimeter around the skin. Chop the zucchini insides into small pieces and set aside.
4. In a large pan, heat olive oil over medium heat. Add the onions and ground turkey, and cook for 5 or so minutes, until no pink remains in the turkey.
5. Add the mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for 5 or so minutes, until mushrooms are cooked through.
6. Add the corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove the pan from heat.
7. In a 9×13 inch baking dish, arrange the scooped-out zucchinis.
8. Spoon the turkey/mushroom mixture in. Top with cheese.
9. Bake, uncovered, for 30-35 minutes, until cheese is bubbly and zucchinis are cooked through.

Notes

For a non-spicy version, omit the chipotle pepper.
Filling can be made a day ahead of time.

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Grilled Portobello & Poblano Tacos with Cotija Crema

I took the Blenditarian Pledge because this Blend & Extend concept is seriously legit!  I love mushrooms already, but I had no idea how packed with nutrients they are.  There are so many ways you can incorporate them into meals you already make, like tacos!  I made these Beef & Portobello Tacos with Cotija Crema for my first go at the #blendandextend concept.

Recipe and photo by Julie of Dailytiramisu.com.

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 12

Ingredients

3 Portobello Mushrooms, finely chopped
500g high quality ground beef
1 small onion, finely diced
2 cloves garlic, finely minced
1/4 tsp paprika
½ tsp cumin

12 Small Flour Tortillas

Cotija Crema
1/4 cup mayonnaise
1/4 cup sour cream or crème fraiche
1/2 cup finely crumbled cotija or feta cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced

Other Toppings
Corn
Avocados
Salsa
Sliced radishes
Cilantro

Limes, for a fresh burst right before serving

Method

1. Heat an oiled, large deep skillet to medium high heat and add in the onion. Let them soften, about 2 minutes and then add garlic, paprika, cumin and cook for another 2 minutes. Add the beef and mushrooms to onion mixture and cook until the beef has browned. Salt as needed.
2. Make the Cotija crema: combine mayonnaise, sour cream, cheese, garlic and chili powder in a large bowl. Stir until combined and set aside.
3. Wrap the pile of your flour tortillas in foil paper and warm them in your oven (I warm my tortillas for 6 minutes at 350 degrees F).
4. Create your taco: Add the beef and mushroom mixture to the centre of your tortilla. Add desired toppings. Top with the cotija crema and enjoy!
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Mediterranean Mushroom Caps with Pine Nuts & Goat Cheese

Rich, earthy mushroom caps roasted with a sweet balsamic glaze, stuffed with a creamy mixture of goat cheese and roasted red peppers and crowned with golden toasted pine nuts. Ideal party fare, this appetizer is sure to impress even your most discerning guest. The recipe is a breeze to assemble and, because it’s vegetarian, gluten-free, and low carb, almost everyone can partake.

Recipe courtesy of Beth from Beth Dunham Photography.

Ingredients

500 grams large button mushrooms – about 20-24 mushrooms
1 tablespoon olive oil
1 tablespoon balsamic vinegar
130 gram soft goat cheese (4.5 ounces)
2 green onions – very finely chopped
1/4 cup finely minced roasted red pepper
Pinch hot paprika
2 -3 tablespoons pine nuts –toasted

Method

1. Preheat the oven to 375F. Wipe the mushrooms clean with a paper towel and remove the stems, reserve for another use. Whisk together the olive oil and balsamic vinegar and coat the mushrooms with the mixture using a pastry brush (or your fingers). Line a baking sheet with parchment and arrange your mushroom caps stem side up for roasting. Bake for 20-30 minutes, depending on their size, until they are light brown. The oil and balsamic will caramelize to form a sweet glaze which will contrast nicely with the earthy roasted mushrooms. Don’t be alarmed if the mushrooms release a lot of water during the roasting process. They will shrink a fair bit too.
2. While the mushrooms roast, toast your pine nuts and prepare the filling. Toasting the pine nuts is the most demanding part of this whole recipe. They will go from golden brown to black in the blink of an eye, and pine nuts are so expensive I hate to waste a single one. So, don’t blink, and watch them carefully as you toast them in a hot dry pan (cast iron is best) for 2-3 minutes, just until light golden brown. Remove the nuts from the hot pan, and set aside to cool. To prepare the filling, stir together the goat cheese, roasted red peppers, green onion, and paprika until combined. I always taste the filling at this point to see if I want to add a little more paprika. You could also substitute cayenne pepper or a splash of your favourite hot sauce if you like things on the spicier side.
3. Once your mushrooms have been roasted, remove them from the oven, and flip them over to allow any excess moisture to drain. When ready, fill the mushrooms with a generous amount of the cheese mixture and press 5-6 pine nuts into the top of the cheese. After all the mushrooms have been filled, replace the parchment on your baking sheet, arrange the mushroom caps on the tray and return to the oven for another 10-15 minutes. Make sure you take the time to sample one before you serve them, they’re likely to disappear quickly.
4. These stuffed mushrooms are equally at home served alongside fancy hors d’oeuvres at a posh cocktail party or with bowls of nachos and bottles of beer at your next Super Bowl party.
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