Roasted Garlic, Mushroom and White Bean Stew

This stew is a favourite Sunday meal because it isn’t a dish that cooks up in 20 minutes, it’s a little bit more time consuming, but it also makes a pretty big batch which means you can bring leftovers for lunches throughout the week.

Recipe and photo by Louisa of Living Lou

Prep Time: 30 mins. | Cook Time: 35 mins.

Ingredients

1 head of garlic
7 tsp olive oil, divided
½ tsp salt, divided
1 onion, chopped
2 carrots, diced
2 lbs (907g) white button mushrooms, quartered
½ cup white wine
2 19-oz cans white beans, drained and rinsed
1 900mL carton of vegetable broth (4 cups)
2 springs rosemary

 

Method

1. Preheat oven to 400F. Slice the top off the head of garlic (keeping the root intact), drizzle with 1 tsp of olive oil and sprinkle with ¼ tsp of salt. Wrap in foil and roast for 30 minutes, carefully remove from oven and let cool completely.
2. Meanwhile, heat a large pot over medium heat. Add remaining 2 tbsp of olive oil. Add onion, cook, stirring frequently for 3 minutes. Add carrots and cook another 5 minutes. Add mushrooms and remaining salt, cook, stirring occasionally for another 5 minutes. Add white wine, cook another minute, scraping any brown bits off the bottom of the pan. Add white beans, vegetable broth and rosemary, squeeze roasted garlic directly into the pot (be careful not to include any of the peel).
3. Bring to a boil, reduce heat to low and simmer, partially covered for 20 minutes. Beans will begin to break down, but to help thicken the stew, press the beans against the side of the pot using a wooden spoon. Remove rosemary stems and serve.

 

Lemon & Tarragon Mushroom Pâté

This pâté is one of my favourite ways to eat mushrooms in the summer – I crave it all the time and its so easy to make ahead and keep in the fridge to snack on for a few days.

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 mins. | Cook Time: 15 mins. | Makes: 1 1/2 cups of pate

Ingredients

16oz white or brown button mushrooms, cleaned and coarsely chopped
1 tbsp unsalted butter
2 tbsp vegetable/canola oil
1 medium shallot, minced
1 small clove garlic, minced
1/4 cup pecans, chopped fine
1/2 tsp salt
1/2 tsp fresh ground pepper
1 tsp fresh tarragon leaves
Zest from 1/2 lemon (about 1/2 tsp)
1/4 cup dry white wine
Juice from 1/2 lemon
2 tbsp cream cheese

 

Method

1. Spoon butter and oil into a heavy skillet over medium-high heat and let it get nice and hot.
2. Once heated, add the minced shallot and garlic and cook until fragrant, about 1-2 minutes taking care not to burn garlic.
3. Add the mushrooms and cook, stirring only occasionally, until all the liquid had evaporated and your mushrooms are nice and brown, about 6-8 minutes.
4. Add pecans, salt, pepper, tarragon and the lemon zest and let cook for 1-2 minutes.
5. Add the white wine and let it cook off, scraping any stuck-on bits off the bottom of the pan.
6. Add the lemon juice and remove from heat. Take 3/4 of the mixture and place it in the bowl of your food processor or blender along with the cream cheese. Blend until smooth.
7. Pour into a ramekin or small bowl, top with the remaining 1/4 of the coarse mushroom mixture.

You can eat it as-is or refrigerate until chilled. It will keep in an airtight container for 3 days. And might I suggest a slightly chilled pinot noir or a really cold dark lager to accompany this? I think you’ll like it.

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Mushroom & Thyme Cheddar Tart

It works well year-round as mushrooms fit with every season. I just love the combination of the earthy mushrooms, caramelized onions & fresh herbs.

Recipe and photo by Marcella of Hey Modest Marce

Prep Time: 10 mins. | Cook Time: 30 mins.

Ingredients

1 tablespoon olive oil
1 clove of garlic, minced
1 medium yellow onion, sliced thin
1-1.5 cups of mushrooms, sliced thin (I used crimini mushrooms)
1 teaspoon fresh thyme
1 sheet of frozen puff pastry
1 cup Irish cheddar cheese, grated
2-3 sprigs of fresh thyme, for garnish

Method

1. In a saucepan over medium heat add the olive oil & garlic. Once the garlic has infused into the oil, add the sliced onions, mushrooms & thyme.
2. Let cook over medium heat for 15 minutes, until the onions begin to caramelize & the mushrooms cook down. Remove from heat & let cool.
3. While the mixture cools, prepare the puff pastry. Roll out frozen puff pastry into a square, trim edges & place on a baking sheet.
4. Brush with olive oil, top with grated cheddar & evenly distribute the mushroom mixture.
5. Bake at 400 degrees for 15 minutes, or until the pastry edges have puffed & turned a golden brown.
6. Garnish with fresh thyme sprigs, slice & serve.

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Veggie Quinoa Chili

Healthy, hearty Veggie Quinoa Chili is full of plant based protein, iron, fibre and antioxidants! The perfect winter bowl to warm your soul and fill you with delicious nutrition.

Recipe and photo by Kimberlee of Picky Diet

Prep Time: 20 mins. | Cook Time: 60 mins.

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 medium white onion, diced
3 cloves garlic
1 bell pepper, seeded and diced
2 cups chopped crimini mushrooms
½ cup dry quinoa, rinsed well and drained
2 28oz cans of diced tomatoes, with juices
1 cup vegetable broth
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
Fresh ground sea salt and pepper, to taste

Method

1. In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
2. Add the mushrooms and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
3. Add in the quinoa and barely enough water to cover it and cook on low until the quinoa has just absorbed the water
4. Now add the diced tomatoes (with the juice) and broth. Stir to combine. Increase heat to medium-high.
5. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, turmeric, cayenne pepper, paprika and salt and pepper. Bring to a boil, reduce heat to low, and simmer until thickened, about 30 minutes. Taste and season with additional spices or salt and pepper if desired.

Tips & Nutrition

Chili is a healthy food that often is topped with less healthy items like cheese and sour cream. Keep your chili healthy by topping it with sliced avocado, nutritional yeast, chopped onion or hemp seeds.

Feel free to make this chili more spicy by adding crushed red pepper, additional cayenne pepper or any spices you desire.

I like to make a double batch and freeze it in individual sized portions to be easily reheated on busy nights.

Mushroom Soup Gratinée

What a better way to warm up and stay cozy than having a delicious broth of vegetables simmering on the back burner. This mushroom soup is a bit of a twist on the classic French Onion.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 6

Ingredients

3 Tbsp unsalted butter
1 red onion, diced
1 pound cremini mushrooms, sliced
4 garlic cloves, minced
1 (.5 oz/14 g) package dried porcini mushrooms
1 Tbsp Dijon mustard
1 ½ tsp dried thyme
1 tsp salt
¼ tsp pepper
4 cups vegetable or chicken stock
1 cup red wine
6 slices sourdough bread at least 3 inches in diameter
1 cup shredded Gruyére

Method

1. Heat the butter in a Dutch oven or large saucepan over medium-high heat.
2. Add the diced onions and sauté for about 5 minutes, until they are translucent.
3. Stir in the garlic and mushrooms and continue cooking for another 8 minutes or so, until the mushrooms have softened.
4. Stir in the mustard, thyme, salt, pepper and cook another minute. Stir in the stock and wine. Bring to a boil, cover and turn the heat to medium-low.
5. Simmer for about 15 minutes. Taste and adjust the seasoning.
6. Place the bread on a baking sheet and divide the cheese among the slices.
7. Place the baking sheet under the broiler and toast until the croutons are golden brown.
8. Ladle the soup into bowls and top each with a cheesy crouton.