Halloumi Stacks with Mushrooms

Halloumi stacks is a fantastically simple recipe that goes down a treat in the summer months. Its light vegetables match perfectly with the salty flavours of the halloumi to give a sensationally addictive taste.

Recipe and photo by Ben of The Online Grill

Ingredients

250g halloumi cheese
1 zucchini/courgette
6 white button mushrooms
2 large tomatoes

 

Method

1. A lot of Mediterranean dishes feature a heavy use of olive oil, and you’ll find most interpretations of this one are no different. However, to help it feel relatively light I’ve decided to skip this. I find that the salt and moisture from the tomatoes and halloumi do wonders at packing in a lot of flavor, however if you do want to brush your vegetables in oil prior to grilling them then go for it!
2. If you don’t have a griddle pan then one way around it is to preheat your oven grill with the grill bars in to help give you those lovely seared grill marks in the tomatoes and zucchinis.
3. Start heating up your pan to a medium-high heat, or if you’re using your oven then preheat it to 180C/350F/gas 4.
4. While your oven is preheating, cut your tomatoes horizontally, zucchinis diagonally, and mushrooms vertically (got that?) into thick slices.
5. Add the zucchini to the pan and season with salt and black pepper. Griddle for a couple of minutes on each side, and really try to work in those beautiful sear marks!
6. Remove the zucchini and now add the tomato, repeating the process but for nearer one minute on each side instead of two. Repeat again, but this time with the mushrooms.
7. Now for the fun part! Heat up a frying pan to a medium-high heat, and throw in the halloumi. Turn every minute until both sides have browned then remove.
8. Now time to stack these bad boys! This part is wildly open to artistic license, so order as you wish, but I organize mine as: Tomato at the bottom, then zucchini, mushroom, and the beautifully browned halloumi at the top.
9. Drizzle a little balsamic vinegar on top, and you’re done!
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King Oyster Mushrooms on Toast

While you could also use portabella mushrooms to make a delicious fajita, I’ve found that the king oyster mushroom is a great replacement for chicken or beef in this classic Mexican dish. 

Recipe and photo by Louisa of Living Lou

Prep Time: 5 mins. | Cook Time: 15 mins. | Serves: 4

Ingredients

12” ciabatta loaf, halved and cut into four 6” pieces
¼ cup + 2 tbsp salted butter, divided
1 garlic clove
1 200g package sliced king oyster mushrooms
1 cup packed arugula
4 eggs
salt and pepper to taste

 

Method

1. In a small bowl, mix 2 tbsp butter with garlic. Spread evenly on pieces of ciabatta. Toast under the broiler for 2-4 minutes, watching carefully.
2. In a extra-large pan, melt remaining ¼ cup butter over medium-high heat. When butter starts to bubble, add mushrooms in a single layer. Cook until golden and lightly browned, 3-5 minutes per side. Remove to a paper towel lined plate.
3. Turn down the heat to medium, and in the same pan you cooked the mushrooms, fry the eggs. Cover after about a minute, and cook until whites are set, another 3-4 minutes.
4. Divide arugula between pieces of toasted bread, top with mushrooms and a fried egg.
5. Sprinkle with salt and pepper and serve immediately.
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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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Ham, Cheddar and Mushroom Muffins

These muffins are packed with delicious goodness and are perfect for snack time, breakfast, or even dinner when they refuse to eat what’s put in front of them. A parent’s job is hard enough. Let them eat muffins.

Recipe and photo by Jenny of The Brunette Baker

Prep Time: 25 mins. | Bake Time: 20 mins.

Ingredients

3 cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons of chives, chopped finely.
4 tablespoons ground flax seeds, optional
3 large eggs
1 1/3 cups buttermilk
3 tablespoons canola oil, divided
3 tablespoons butter, melted
1 cup white onion, finely chopped
1 cup white button mushrooms, finely chopped
1 cup diced ham
1 cup grated cheddar cheese

Method

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with non-stick cooking spray or use cupcake liners.
2. In a frying pan over medium heat, add in one tablespoon of canola oil. Toss in onions and cook until translucent. Remove from pan and add in chopped mushrooms. Cook only until tender. Remove from heat and allow to cool.
3. In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt, cayenne pepper, and flax seeds.
4. In a medium bowl, whisk together the eggs, buttermilk, oil, and butter. Stir in the chives, mushrooms, onions, ham, and cheese.
5. Add the wet ingredients to the dry and mix using a wooden spoon until moistened.
6. Scoop the batter into prepared muffin pan (heaping ¼ cup each for unlined muffin pan or scant ¼ cup each for lined.
7. Bake the muffins for 20 minutes or until the tops are a golden brown. Let the muffins cool in pan for 15 minutes then loosen the edges with a knife (if necessary). Transfer muffins to cooling rack.
8. Muffins will keep in an airtight container for several days. These also freeze beautifully once baked.

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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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