Salisbury Steak with Mushroom Gravy

These Salisbury steak patties are made with a blend of 50% beef and 50% diced mushrooms, the perfect combination for a healthy weeknight dinner that tastes great! This dish is so versatile it can be served as a hot sandwich, over mashed potatoes or over egg noodles for a dish your whole family will love.

Prep time: 20 minutes                
Cook time: 21 minutes
Serves: 4

Ingredients

  • 1 tsp (5 mL) oil
  • 1 small onion, diced
  • 1/2 lb (8 oz) diced crimini mushrooms
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/2 lb (8 oz) extra lean ground beef
  • 1/3 cup (80 mL) breadcrumbs
  • 1 large egg, beaten
  • 1 tsp (5 mL) Italian seasoning

Gravy

  • 1 tbsp (15 mL) salted butter
  • 1/2 cup (125 mL) sliced onion
  • 1 cup (250 mL) sliced button mushrooms
  • Pinch each salt and pepper
  • 1 1/2 cups (175 mL) beef broth
  • 1/2 cup (125 mL) frozen peas
  • 1 tbsp (15 mL) cornstarch
  • 2 tbsp (30 mL) cold water
  • 1/4 cup (60 mL) sliced green onions

 

Directions

Salisbury Steaks

Heat oil in a medium sized skillet over medium-high heat. Cook onion for 1 minute. Mix in mushrooms, salt and pepper and cook for 5 minutes stirring. Take off heat and cool slightly.

In a large bowl, mix together beef, mushroom mixture, breadcrumbs, 1 egg and Italian seasoning until well combined. Form the meat mixture into 4 equal sized patties. Cook in a large skillet over medium heat for 5 minutes on each side or until cooked through. Take skillet off heat and set patties aside on a plate.

Gravy

In the same skillet, melt butter over medium heat. Add onions, mushrooms, salt and pepper. Cook for 3 minutes or until vegetables have softened. Whisk in the beef broth and bring to a simmer. Stir in peas and cook for 1 minute.

In a small bowl mix cornstarch with cold water. Whisk the cornstarch mixture into the broth and continue until smooth. Cook for 1 minute or until sauce has just thickened. Add the meat back to the pan and spoon the gravy over the top. Sprinkle with green onions and serve.

Enjoy!

Mushroom and Lemon Chicken with Rice

A one pot meal that will be sure to impress! This meal is a hearty comfort food with hints of bright spring flavours. Something for the whole family to enjoy.

          

Prep time: 15 minutes                

Cook time: 50 minutes

Serves: 4

 

Ingredients

  • 6 bone-in, chicken thighs
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) garlic powder
  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 lb (8 oz) mushrooms sliced, white button and/or shiitake
  • 1/4 cup (60 mL) white wine
  • 2 cups (500 mL) chicken broth
  • 2 tbsp (30 mL) fresh lemon juice
  • 1 cup (250 mL) rice
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) black pepper
  • 1/4 cup (60 mL) fresh parsley

 

Directions

  1. Preheat oven to 375°F (190°C). Season chicken with salt (1/4 tsp), pepper (1/4 tsp) and garlic powder. Heat oil in a large oven safe skillet over medium heat. Place chicken thighs, skin side down, in the heated skillet and cook for 7 minutes or until skin is crispy and golden brown. Transfer to a plate.
  2. Add onions, garlic, and mushrooms to the same large skillet and cook for 3 minutes or until tender. Add white wine to deglaze the pan, scraping up all the brown bits. Cook for 30 seconds. Mix in chicken broth, lemon juice, rice, salt (1 tsp), and pepper (1/2 tsp). Place chicken thighs on top of the rice, skin facing up. Cover and bake for 40 minutes or until the chicken is cooked through. Garnish with fresh parsley and enjoy!

Mushroom, Ham and Leek Skillet

Recipe Courtesy of Living Lou

Serves: 4 | Prep: 10 minutes | Cook: 15 minutes

Ingredients

1 tbsp olive oil
1 small leek, white and light green parts only, washed and thinly sliced
1 227g/ 8oz pkg. Button mushrooms, thinly sliced
2 cups diced smoked ham
4 eggs
Parsley for serving, optional

Directions

  1. Heat a large skillet over medium, heat. Add olive oil, leeks, mushrooms and ham. Cook for 7-9 minutes, stirring frequently until mushrooms have released their liquid (it’s ok if some remains in the pan).
  2. Create four wells in the mixture, and carefully crack eggs into wells. Cover and cook until eggs have set to your desired doneness, about 6 minutes for medium-soft yolks.
  3. Serve with parsley, salt and pepper to taste.
Halloumi Kebabs

Halloumi Kebabs

Eating with your hands is tradition at a barbecue and these skewers are no exception! The salty halloumi cheese is the perfect complement to the umami-rich mushrooms. Customize these skewers any way you like!

Ingredients

250g halloumi cheese
1 yellow pepper, deseeded
1 red onion
8 large white or crimini mushrooms
1 tbsp (15 mL) olive oil
2 tbsp (25 mL) fresh chopped coriander
juice of 1 lime
1 clove of garlic, crushed
freshly ground black pepper

Directions

1. Cut the cheese, pepper and onion into even-sized pieces about 1 inch (2.5 cm) square.
2. In a large bowl, mix the oil, coriander, lime, garlic and plenty of ground black pepper. Stir in the cheese, pepper, onion and mushrooms and leave to marinate in the fridge for at least 30 mins or overnight if preferred. 3. When you’re ready to barbecue the kebabs, thread the cheese and vegetables onto skewers.
4. Place the kebabs over the hot coals, turning occasionally until charred at the edges – about 10 minutes. Brush with leftover marinade juices as you turn them.
5. Serve with a green salad.

Mushroom Lasagna

Skillet Mushroom Lasagna

Recipe courtesy of Sweetsugarbean.

Serves: 4 | Prep time: 30 minutes | Total time: 45 minutes

Ingredients

6 lasagna noodles (about 2 inches wide)
1 Tbsp butter
1 lb cremini mushrooms, sliced
1 clove garlic, minced
5 cups assorted baby greens such as spinach, kale, chard, arugula
1/4 teaspoon each salt and pepper
3 Tbsp all-purpose flour
3 Tbsp butter
2 cups milk
1 cup shredded mozzarella cheese
2/3 cups extra-smooth ricotta cheese
1 Tbsp Dijon mustard
pinch cayenne pepper
pinch nutmeg
1/4 cup grated Parmesan cheese
canola oil for greasing skillet

Directions

  1. In large saucepan of boiling salted water, cook the noodles for 2 minutes less than package instructions for al dente; drain.
  2. While the noodles are cooking, in a 10-inch cast iron skillet, heat the butter over medium-high heat. Cook the mushrooms and garlic, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add the baby greens, and cook, stirring occasionally until they begin to wilt, about 2 minutes. Scrape into a bowl. Stir in the salt and pepper.
  3. In a small saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup of the mozzarella, the ricotta, mustard, cayenne pepper and nutmeg. Stir constantly until the cheese is melted. Remove from the heat.
  4. Wipe out the cast iron skillet after you cook the mushrooms and greens and give it a little greasing with canola oil. . Pour 1/2 cup of the sauce into bottom of the skillet. Arrange 3 of the noodles over top, you may need to trim the ends to fit skillet. Top with half of the mushroom mixture. Spoon half of the remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with the remaining mushroom mixture, sauce and mozzarella. Sprinkle with Parmesan cheese. 5. Bake in 400°F oven until mozzarella is melted and sauce is bubbly, about 1015 minutes. Broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes before serving.