Ginger & Soy Mushroom Lettuce Wraps

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.
 
Prep time: 15 mins. | Cook Time:  15 mins. | Serves: 4

Ingredients

8 oz fresh crimini mushrooms
1/2 lb lean ground beef
1 onion, chopped
4 cloves garlic
1 tbsp minced ginger
1 tbsp canola oil
1 pkt Mushroom Seasoning Blend
1 red pepper, finely chopped
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 head Boston lettuce
1/2 cup shredded carrot
1/4 cup chopped cashews (optional)

Method

1. Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.
2. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.
3. Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Nutritional Information

Per Serving
Calories 249
Sodium 408mg
Protein 13.5gat 13g
Carbohydrates 15g
Dietary Fibre 3.5g
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Asian Mushroom Lettuce Wraps

This is a low fat, super fresh tasting version of the Chinese classic. Since they can be eaten in hands it is kid friendly and makes a good summertime lunch, appetizer or supper.

Prep Time: 20 mins. | Cook Time: 10 mins. | Serves: 3

Variation: Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.

Ingredients

8 oz fresh Mushrooms 250 g
1 tbsp vegetable oil 15 mL
8 oz ground lean chicken 250 g
2½ tbsp grated fresh ginger root 32 mL
3 cloves garlic, crushed 3
3 tbsp each soy sauce, hoisin sauce and rice vinegar 45 mL
¼ – ½ tsp Asian chile or hot sauce (optional) 1-2 mL
1/2 cup chopped green onions 125 mL
6 hearts of Romaine lettuce leaves 6

Garnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce.

Method

  1. Finely chop mushrooms in food processor or by hand to yield 3 cups (750 mL).
  2. Heat oil in large skillet over medium-high heat; add chicken breaking up with spoon.
  3. Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Stir in soy sauce, hoisin sauce, rice vinegar.
  4. Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chile or hot sauce if desired. Stir in green onion just before serving.Present lettuce leaves and a bowl of filling on a platter or tray. Have guests help themselves by spooning filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose and eat in hands OR serve filled lettuce leaves open face on a plate and serve with cooked rice or rice salad and steamed snow peas.

Spinach Polenta with Mushrooms, Leek and Poached Egg

This rich and flavourful polenta dish is perfect for a weekend brunch or weeknight meal. Creamy polenta is elevated with the addition of umami-rich mushrooms. A poached egg on top completes the dish and adds another layer of texture.

Recipe developed in partnership with Egg Farmers of Ontario.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

Polenta:
4 cups (1L) water
2 cups (500 mL) chopped spinach
1 cup (250 mL) polenta
1 tbsp (15 mL) butter
¼ cup (60 mL) grated Parmesan cheese
Salt and pepper
Mushrooms:
1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
1 large leek (white and light-green parts only), halved lengthwise, rinse and thinly sliced
2 cloves garlic, minced
1 tbsp (15 mL) butter
1/2 tbsp (15 mL) white wine vinegar
Poached Eggs:
4 large eggs
Water for poaching
1 tbsp (7 mL) white vinegar
Optional Garnishes:
Fresh chopped chives
Salt and pepper, to taste
Parmesan cheese

Method

Polenta:
1. In a large pot, over medium-high heat, bring water to a boil. Stir in chopped spinach. Slowly add polenta while whisking constantly. Continue to whisk until polenta is smooth, 5-6 minutes. Reduce heat to low, cook polenta 25-30 minutes. Whisk often. Remove from heat and add butter, Parmesan cheese, salt and pepper. Set aside.
Mushrooms:
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until browned, about 5 minutes. Add leek and cook until softened, about 8 minutes. Add garlic and butter, heat until butter is melted. Add white wine vinegar and stir until the liquid evaporates, about 2-3 minutes. Set mushrooms aside.
Poached Egg:
3. In a large saucepan, bring 3 inches of water and a splash of white vinegar to a simmer over medium-low heat. Crack 1 egg into a small bowl. Gently stir the water in a circle, and then gently slip egg into water. Poach about 3-4 minutes, then remove egg with a slotted spoon and pat dry. Repeat with remaining eggs.
Assembly:
4. To assemble, spoon polenta into bowl, top with mushroom & leek mixture, and then poached egg. Add optional garnishes.
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Rye Waffles with Mushrooms and Kale

These savoury waffles freeze beautifully for a quick snack, toast up well and make a great base for a fried or poached egg. If you like a sweet and savoury bite, mix some honey and cayenne pepper together and drizzle over the toasted waffles.

Recipe and photo courtesy of Kelly from The Gouda Life.

Prep Time: 15 mins. | Cook Time: 15 mins. | Makes: 10 waffles.

Ingredients

2 tbsp vegetable/coconut oil
8oz sliced white/cremini mushrooms
sea salt
1 1/2 cups all purpose flour
1 cup rye flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp sugar
2 cups milk (cows/unsweetened dairy-free)
1/4 cup butter or coconut oil, melted
2 large eggs, lightly beaten
1 cup chopped up kale

Method

1. Melt oil in a large heavy skillet over med-high heat. Once sizzling add the mushrooms and cook, stirring every few minutes, until golden brown. Do not salt before the mushrooms are browned. Add salt to taste and set aside to cool.
2. In a large mixing bowl, whisk together the flours, baking soda + powder, salt and sugar to combine. Make a well in the middle of the dry mixture and add the wet ingredients. Use a fork to slowly pull them all together making sure not to over-mix. A few lumps is perfectly fine. Fold in the mushrooms and kale.
3. Get your waffle iron ready to go and cook waffles according to your manufacturer’s instructions. I typically add about 1/4 – 1/3 cup of batter per waffle. Keep warm on a baking sheet in a 250 oven until you’ve cooked up all the batter.

One Shot Shiitake Egg Fettuccine

Recipe and photo courtesy of Loreta and Nicoletta from SugarLoveSpices.

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

Ingredients

4 medium shiitake mushrooms
1 tbsp dried mixed mushrooms (Oyster and Portabella)
2 tbsps chopped onion
1 tsp minced garlic
2 fresh basil leaves, chopped
1/4 tsp fresh parsley
1/4 tsp fresh chives
3 tbsps extra virgin olive oil
1 tbsp wild mushroom infused olive oil
1/4 cup whipping cream
1/4 cup vegetable broth
1 tbsp white wine
1 boiled egg
4 sage leaves, fried
50 g. fettuccine
pinch of paprika
salt and pepper to taste

Method

1) Soak dried mushrooms in warm water for about 15 minutes. Rinse and set aside.

 

2) Wash and chop fresh mushrooms. Put an egg on boil for 15 minutes.

 

3) Put 8 cups of salted water to boil.

 

4) In a sauté pan heat up 2 tbsps olive oil, toss in onion and garlic, and cook till onions are translucent. Add fresh and dried mushrooms and sauté for about 5 minutes. Add salt and pepper. Add the white wine and vegetable broth. Cook for an additional 5 minutes. Add whipping cream and simmer till sauce thickens a bit. Set aside.

 

5) Put fettuccine in boiling salted water and cook as per package instructions. Drain fettuccine and put in sauté pan with mushroom and cream sauce, leaving some mushrooms aside for garnish.

 

6) Chop boiled egg in half, separate the white and the yolk. Finely chop the white and hand crumble the yolk.

 

7) Take a fork and a spoon and spin fettuccine into a nice bundle and place in serving spoons, leaving enough room for mushrooms and egg.

 

8) Place some of the remaining sauteéd mushrooms and cream sauce on top of fettuccine, spoon a dash of the chopped egg white on top of the mushrooms, forming a bit of a well. Place the crumbled egg yolk into the egg white well. Sprinkle with paprika, garnish with more mushrooms and fried sage leaves.

 

9) Serve and enjoy.