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!

Turkey and Mushroom Satays

Simplify summer mealtime with these delicious skewers on the grill. 

Recipe and photo by Louisa of Living Lou

Prep Time: 1 hr. | Cook Time: 15 mins. | Makes: 12 turkey and 12 mushrooms satays

Ingredients

6 turkey scallopini breasts, halved lengthwise
30 white button mushrooms, halved
¾ cup crushed tomatoes
3 large cloves garlic, crushed
3 ¾ tsp soya sauce
3 ¾ tsp sesame oil
3 ¾ tsp lime zest
1 ¼ tsp coriander
¾ tsp freshly grated ginger
¾ tsp chili powder
¾ tsp brown sugar
¾ tsp turmeric
¼ tsp cayenne pepper
24 small skewers

 

Method

1. In a large bowl, whisk together everything but turkey and mushrooms.
2. Skewer 5 mushroom halves per skewer. Brush with marinade and refrigerate.
3. Add turkey to bowl with remaining marinade, toss to coat and refrigerate for an hour. Once done marinating, skewer one piece of chicken per skewer.
4. Preheat grill to medium heat. Cook turkey for 5-6 minutes uncovered, cover for the last minute of cooking. Flip to the other side and repeat, cooking for 5-6 minutes uncovered and 1 minute covered.
5. Grill the mushroom skewers for 2-3 minutes covered, flip to the other side and cook for another 2-3 minutes uncovered.

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.

 

Braised Chicken Thighs in a Mushroom Lemon Cream Sauce

Winter nights call for comfort food, and this hearty braised chicken and mushroom dish fits the bill nicely.

Recipe and photo by Renee of Sweetsugarbean

Prep Time: 25 mins. | Cook Time: 40 mins.

Ingredients

4 bone-­in skin on chicken thighs
salt and pepper
2 tbsp olive oil
10 button mushrooms, cut in half
100 g oyster mushrooms, sliced
5 garlic cloves
2 sprigs fresh rosemary
¾ cup whipping cream
½ cup chicken stock
juice of half a lemon
1 tbsp Dijon mustard

 

Method

1.Preheat oven to 400F.
2.Pat the chicken dry and season it on both sides with salt and pepper. Place a cast iron skillet over medium high heat and pour in the olive oil. Place the chicken in the hot skillet, skin side down, and cook it for 5 minutes. Flip over and cook another 5 minutes.
3.Stir in the garlic cloves, rosemary and mushrooms. Remove from heat. Stir in the whipping cream, chicken stock, lemon juice and mustard. Place skillet in oven and cook for 35­-40 minutes. Serve with mashed potatoes or pasta.

 

Vegan Mushroom & Butternut Squash Cottage Pie

This cottage pie is vegan and the mushrooms make it so meaty and rich. The sweetness of the squash make an amazing companion to the mushrooms and the smokey paprika warms the whole dish. If you’re not vegan, feel free to add real butter and even a little sprinkle of cheese in (and over) the mashed potato topping.

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 mins. | Cook Time: 45 mins.

Ingredients

4 large russet potatoes, cubed
sea salt
1 large clove garlic, minced
1/4 cup butter or non-dairy butter, melted
1/4 cup warm vegetable stock or milk (dairy or non)
2 tbsp olive oil
24oz button mushrooms, rough chopped
1 medium yellow onion, diced
2 cups cubed butternut squash (fresh or frozen), cubed
1/2 cup diced celery
1/2 cup diced carrots
2 cloves garlic, minced
2 tbsp tomato paste
sprig of thyme
1/2 tsp smoked paprika
1/4 tsp ground cumin
1/8 tsp (tiny pinch) ground cinnamon
1 cup dark beer
1/2 – 1 cup vegetable stock
1/4 cup frozen peas
Salt and pepper, to taste
fresh thyme leaves, to garnish

 

Method

1. Place potatoes in a pot of cold, generously salted water and bring to a boil. Turn down to a simmer and let cook until potatoes are easily pierced with a fork, 10-15 minutes. Add the raw garlic and butter and mash well, Add enough liquid to make them creamy, starting with 2 tbsp and adding the full 1/4 cup if needed. If you want them very creamy, get out your handheld mixer and whip until pillowy.
2. Preheat oven to 375.
3. While your potatoes are boiling, heat up the olive oil in a large oven-safe skillet or dutch oven over med-high heat. Add the mushrooms and let cook untouched for 5-6 minutes. You want the liquid from them to be released so they start to brown and crisp. Mix and let sit for another 5-6 minutes Repeat once more. Add the onions, squash, celery and carrots and cook until onions have softened and are just starting to brown, 5 minutes. Add the garlic, tomato paste, paprika, cumin and cinnamon and cook until tomato paste has browned lightly and everything is very fragrant, 5-6 minutes. Add the beer and peas and bring to a boil, scraping the stuck on bits from the bottom of the pan. Add the 1/2 cup veggie stock and stir everything well. If it seems a bit stodgy, add more stock. Add salt and pepper to taste.
4. Spread or pipe the potatoes over the mushroom mixture, drizzle with olive oil and bake until the top is golden brown. Sprinkle with fresh thyme, fresh ground pepper and serve.