Mushroom and Kale Bread Pudding

Bread pudding is often thought of as a comforting dessert, but it also makes a versatile side dish or brunch item. 

Recipe and photo courtesy of Renee from Sweetsugarbean.
Prep Time: 20 mins. | Cook Time: 1 hr. | Serves: 4-6

Ingredients

200 grams bacon, sliced
1 cup chopped onion
2 cloves garlic, minced
225 grams mushrooms, sliced (I used portabella and button)
1 tsp finely chopped fresh rosemary
2 cups baby kale
Salt and freshly ground pepper
4 cups stale bread (I used French loaf), sliced into 1 inch cubes
1 cup smoked cheddar, or aged cheddar, grated
4 eggs
2 cups whole milk

Method

1. Preheat oven to 350F.
2. In a large frying pan over medium high heat, cook bacon until crisp. Remove bacon onto a paper towel lined plate, reserving bacon fat in frying pan. Add the chopped onion and garlic.
3. Cook 5 minutes. Add the mushrooms and rosemary and cook until mushrooms release all of their liquid. Stir in baby kale and season with salt and pepper. Remove from heat.
4. In a large mixing bowl, add the sliced bread and grated cheese. Add the mushroom mixture and cooked bacon to this. Stir well. Season with a little more salt and pepper. Place this into a greased 9×13 baking dish. In a large bowl, whisk together the eggs and milk.
5. Pour this mixture over the bread, squishing it down a little. Let stand 10 minutes before baking.
6. Bake for about 40-50 minutes until golden brown and eggs are set. Let stand 10 minutes before serving.

Mini Mushroom-Tomato Galettes with Roquefort and Walnuts

I appreciate quick light meals that I don’t have to spend a long time preparing when I get home. While these “adult flavour” mini galettes with mushrooms include other ingredients that might not please younger palates, this is a dish that can absolutely be adapted to anyone’s tastes – meaning, you can customize each galette depending on what you have on hand and according to everyone’s likes/ dislikes – what could be better? And hey, you could always make one large sized galette for everyone to enjoy!

The possibilities for this dish are endless in terms of fillings but one thing’s for sure – you’ll definitely want mushrooms to be the star!

Recipe courtesy of eat.live.travel.write.

Prep Time: 20 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

2 sheets/ rolls butter puff pastry *
80g Roquefort or other sharp blue cheese, crumbled
4 tablespoons chopped walnuts
10 medium white mushrooms, thinly sliced
6 cherry tomatoes, halved
1 egg, beaten
2 tablespoons butter
*You could, of course make your own pastry

Method

1. Preheat oven to 400°F / 200°C.
2. Roll out pastry dough and using a bowl approximately 14-15cm in diameter, cut out four rounds. Do not force or stretch the dough. Transfer the dough to a baking tray either lined with parchment paper or a Silpat.
3. Place the cheese in the middle of each pastry round, leaving about 2cm around the edge of each round.
4. Sprinkle each pastry round with a tablespoon of the chopped walnuts.
5. Place about 8 mushrooms’ worth of slices on top of the walnuts, pressing into the cheese/walnut mixture.
6. Place 3 cherry tomato halves on each pastry round.
7. Fold over the edges of the dough (making 4-5 folds, one fold at a time) and pressing lightly on the corners to gently seal the  galettes.
8. Brush the beaten egg on the dough border. Bake for 30 minutes or until crust is golden brown and the cheese melted.
9. Meanwhile, sauté the remaining mushroom slices in the butter. Drain on a paper towel and set aside until the galettes are cooked.
10. When the galettes are cooked, remove from baking tray to a cooling rack and cool for about 5 minutes. Place the sautéd mushroom slices on each galette and serve warm with a green salad.

Loco Moco

It’s probably best known as Hawaii’s answer to the classic greasy spoon hangover breakfast, and it’s absolutely delicious. Adding finely chopped mushrooms to the beef patties really takes this dish to another level – they add a serving of vegetables to the plate, layer in delicious earthy flavour, save you a few pennies, add a healthy dose of anti-oxidants and other nutrients, and best of all, cut down on fat and calories.

Recipe and photo courtesy of Isabelle from Crumb: A Food Blog.

Prep Time: 20 mins. | Cook Time: 35 mins.

Ingredients

Beef-Mushroom Patties:
¼ lb cremini mushrooms
¾ lb lean ground beef
1 large egg, lightly beaten
½ cup panko breadcrumbs
¼ cup finely chopped onion
1 tsp soy sauce
½ tsp Worcestershire sauce
½ tsp fresh ground black pepper
1 tbsp canola oil
Sweet Onion Pan Gravy:
½ cup thinly sliced sweet onion (like Maui or Vidalia)
2 tbsp butter
2 tbsp flour
2 cups low-sodium beef broth
Salt and pepper, to taste
Assembly and Garnishes:
4 eggs
2 cups cooked Calrose rice (or any other medium-grain rice)
Thinly sliced green onion, for garnish
Sriracha sauce, for garnish
Soy sauce, for garnish

Method

Make the Patties:
1. Using a food processor fitted with a metal blade, process the mushrooms until very finely chopped.
2. In a large mixing bowl, combine the chopped mushrooms with ground beef, egg, panko, onion, soy sauce, Worcestershire, and pepper. Using your hands, gently mix together until well incorporated. Divide into quarters, and shape into four round patties.
3. In a large heavy-bottomed skillet set over medium-high heat, heat the canola oil. Add the patties, and cook for 4-5 minutes on each side, or until cooked all the way through on the inside and crisply browned on the outside. Transfer to a paper-towel lined plate, and tent loosely with aluminum foil to keep warm. Set aside.
Make the Gravy:
4. Add the butter to the hot skillet. Once the butter starts to foam, add the sliced onions and saute for 7-10 minutes or until soft and golden. Stir in the flour and cook, stirring constantly, for about a minute. Whisk in the beef broth, and bring to a simmer, scraping up the crispy browned bits from the bottom of the pan.
5. Once the broth comes to a simmer, reduce heat to medium-low and continue cooking for 5-10 minutes, stirring frequently, until the gravy is thick and smooth.
Assemble and Serve:
6. While the gravy is simmering, pan-fry the eggs as you like them – I’m a fan of sunny side up, but over easy is just dandy, too.
7. To serve, scoop ½ cup cooked rice into a wide, shallow bowl. Top with a patty, and ladle a generous amount of gravy and onions overtop before finally topping off with an egg. Garnish with green onions, and dashes of sriracha and/or soy sauce.

Breton Breakfast Galette

A galette filled with Emmenthal cheese, thinly sliced Black Forest ham and herb-sautéed mushrooms is a light, yet satisfying way to start your day and something a little different from the usual breakfast/ brunch fare.

Recipe and photo by Mardi of eat. live. travel. write.

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

Tip: **If you can’t find herbes de Provence, you can easily make your own mix to store in an airtight container for future use using the following formula:
5 tablespoons dried thyme
3 tablespoons dried savory
2 tablespoon dried marjoram
5 tablespoons dried rosemary
1 tablespoon dried basil

Ingredients

For the galettes:
250 g buckwheat flour
1 tablespoon all purpose flour
250 mls milk
250 mls water
1 egg, separated
1/2 teaspoon salt
extra water to thin the batter
For the filling for one galette (just make as much as you need):
4 large cremini mushrooms
2 tablespoons butter
1/2 teaspoon herbes de Provence **
1/4 cup mushroom stock (ideally mushroom or you could use whatever you have on hand)
Other fillings:
1 thin slice of Black Forest ham
1/4 cup shredded Emmenthal cheese
sprinkle of chopped chives for garnish

Method

For the galettes:
1. Mix the flours together, making a well in the centre. Add the egg yolk and mix until combined.
2. Slowly add first the milk, then the water, incorporating with a whisk until you have a smooth batter (it will still be a little thick at this point but as long as it’s smooth, you’re good).
3. In a separate bowl, beat the egg white and salt until it forms stiff peaks and then fold into the batter with a rubber spatula.
4. Cover and refrigerate for an hour or overnight.
For the filling for one galette (just make as much as you need):
1. Melt the butter over a medium heat in a heavy bottomed skillet. Add the herbs de Provence and sauté for a minute or so.
2. Add the mushrooms and coat with the butter and herbs. Sauté over medium heat until softened – a couple of minutes.
3. Turn up the heat slightly and add the stock. Simmer until the liquid has mostly evaporated, a couple more minutes. Drain on paper towels and set aside.
Assembly:
Notes:
1. When you take your batter out of the fridge, you might need to add some more water or milk. The batter should be fairly thin – think smoothie consistency.
2. You will probably have a couple of galettes that don’t work out the first time. Usually I find it takes a couple to get into the technique!
1. Heat a large non-stick frying pan over medium heat. You might like to melt some butter (about 1 tablespoon) to start with and after every 2-3 galettes, depending on how “non stick” your pan is. One of my pans does not require any butter, some of my older ones do.
2. Using a half-cup measure, pour batter into the centre of the pan and immediately swirl the pan to spread the mixture – you’re looking for a galette that’s about 8-9 inches across so it will be very thin.
3. As the edges begin to crisp up a little, make sure the galette is not sticking, especially in the centre. I use a large, thin plastic spatula to keep this in check.
4. You’ll know the galette is ready to flip when it’s completely dry looking on top. It might bubble and look a little “lacy” but that’s fine – in fact that’s perfect! Flip the galette carefully and immediately add the cheese in the centre. Once the edges of the cheese have started to melt, add the mushrooms, saving a couple for garnish. Press them into the cheese. Cook a minute or so then add the ham.
5. Fold in the sides of the galette to slightly cover the fillings. Traditionally the galette is served in a square shape with all four sides folded in but I kind of like with just two sides folded over (oh, and it’s pretty hard to make it stay folded when it’s all four corners!).
6. Top the completed galette with the mushrooms you set aside and a sprinkle of chives.
Bon appétit!

Baked Eggs with Mushrooms

No need to boil, poach or scramble just bake eggs in the oven on a tasty mushroom sauté. If you don’t have ramekins try using gratin dishes, oven –proof soup, dessert or cereal dishes, coffee mugs or custard cups.

Prep Time: 5 mins. | Cook Time: 20 mins. | Serves: 4

Tip: If using wide gratin dishes in place of ramekins make a well in the middle of the mushrooms and crack eggs into the well; increase cheese to ½ cup (125 mL).  For brunch bake herbed tomato halves in the oven with the eggs.

Variation: 

1. Substitute Swiss or havarti with jalapeno cheese for Cheddar.
2. Substitute diced cooked ham  for red pepper.
3. Substitute ½ cup (125 mL) salsa or chili sauce for the red pepper, salt pepper and
herbs.
4. French Style: for a softer texture eggs may be baked in a water bath.  Place the filled ramekins in a roasting pan or baking pan (large enough so they are not touching each other).  Place the pan on the oven shelf and pour in enough boiling water into the pan to reach ½ -2/3 up the side of the ramekin.  Bake as directed 12- 15 minutes.

Ingredients

1 tbsp vegetable oil 15 mL
8 oz fresh sliced fresh Mushrooms 250 g
1/3 cup diced red pepper (optional) 75 mL
1 tbsp minced fresh parsley (optional) 15 mL
1/4 tsp each salt and pepper 1 mL
1/2 tsp dried thyme, tarragon or basil (optional) 2 mL
4 large eggs 4
1/3 cup shredded cheddar cheese 75 mL

Method

    1. Preheat oven or toaster oven to 350 ºF (180ºC).
    2. In a medium skillet heat oil over medium – high heat, sauté mushrooms 5-7 minutes or until lightly browned and moisture is released.
    3. Add red pepper, parsley, salt, pepper and herb if using; sauté 1 minute.
    4. Spoon evenly into 4 lightly greased (6 oz/ 90 mL) ramekins.  Crack one egg into each ramekin and sprinkle cheese evenly on top.
    5. Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set).  Serve with toast to dip in the soft yolk.

Nutritional Information

Per Serving
Calories: 152
Sodium: 263 mg
Protein : 9.4 g
Fat: 11.7 g
Carbohydrates: 2.6 g
Dietary Fibre: 0.9 g