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.

Mixed Paella

Accompany this tasty, make ahead one dish meal with a simple Ontario greenhouse salad. This recipe can also be cooked covered in a large paella pan for 20 minutes on the stovetop. Add peas and cook another 5 minutes.

Recipe and photo are courtesy of Foodland Ontario.

Prep Time: 25 mins. | Cook Time: 1 hr. 30 mins. | Serves: 6-8

Ingredients

2 lb (1 kg) Ontario Chicken Thighs and Drumsticks
Salt and pepper
2 tbsp (25 mL) olive oil (approx.)
12 oz (375 g) Ontario Pork Tenderloin, cut in 1/2-inch (1 cm) thick slices
8 oz (250 g)  chorizo, cut in 1/2-inch (1 cm) thick slices
2 Ontario Greenhouse Tomatoes, peeled, seeded and chopped
1 Ontario Onion, chopped
1-1/2 cups (375 mL) sliced Ontario Mushrooms
1 Ontario Greenhouse Sweet Red Pepper, cut in strips
2 cloves garlic, minced
1-1/2 cups (375 mL) arborio rice
3 cups (750 mL)  chicken broth
1/4 tsp (1 mL)  saffron, crushed
2 cups (500 mL) frozen (not thawed) green peas
2 tbsp (25 mL)  chopped fresh Ontario Parsley

Method

1. Dry chicken well; season with salt and pepper. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken well, in batches, transferring to
13- x 9-inch (3 L) glass baking dish.
2. In same skillet brown pork, then chorizo, adding browned pieces to dish. Discard all but 2 tbsp (25 mL) fat from skillet or add olive oil to make that amount. Cook tomatoes, onion, mushrooms, red pepper and garlic, stirring often, until much of the liquid evaporates, about 10 minutes. Remove from heat. Stir in rice to coat. Spread over chicken and meat.
3. In small saucepan, bring broth and saffron to boil; remove from heat, cover and let steep for 5 minutes. Gently stir into rice mixture. Cover with foil; bake in 375°F (190°C) oven for 45 minutes. Gently stir in peas; cover and bake for 15 minutes or until rice is tender. Garnish with parsley to serve.

Nutritional Information

Per serving (when recipe serves 8):
Protein: 44 grams
Fat: 25 grams
Carbohydrate: 43 grams
Calories: 568
Fibre: 4 grams
Sodium: 733 mg
Foodland-Logo

Miso Mushroom Noodle Bowl

This bowl of noodles is quick and simple to prepare and only requires a few ingredients, making it an ideal choice for a weeknight or a quick weekend lunch. Nowadays it’s much easier to find fresh soba noodles in the supermarket and these are what I prefer, although you could use any type of noodle.

Recipe Courtesy of Mardi Michels from eat.live.travel.write.

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

Ingredients

2 tablespoons vegetable oil
2 shallots, finely sliced
2 small hot chili peppers, finely sliced
2 cloves garlic, minced
1x 1-inch piece ginger, grated
3 tablespoons yellow miso paste
2 tablespoons soy sauce
4 cups mushroom or vegetable broth
2 cups mixed mushrooms (I used white, crimini and shiitake and left the shiitake intact, quartered the white and finely sliced the crimini)
200g fresh soba noodles handful cilantro, roughly chopped

Method

  1. Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).
  2. Over a medium-high heat sauté the shallots, chili peppers, garlic and ginger until they are just starting to soften, but don’t let them colour.
  3. Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.
  4. Add the broth, increase the heat and bring to a boil.
  5. Add the mushrooms and bring back to the boil.
  6. Add the noodles and cook for a remaining 4-5 minutes – the noodles and the mushrooms should be “al dente”.
  7. Divide amongst four bowls and serve with a scattering of cilantro.

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.

Mini Meatball Stuffed Mushrooms

Mushrooms and Beef are the perfect pairing and great to blend and extend your budget. This delicious appetizer is tasty and has an extreme wow factor. 

Recipe courtesy of Karen from Kravings Blog, Photo by Adam Ahmed.

Prep Time: 20 mins. | Cook Time: 20 mins. | Makes: 48 mushrooms.

Ingredients

48 white button mushrooms
1 lb medium ground beef
1 tsp cumin powder
1 tsp pepper
1/2 finely chopped red onion
1 tsp ground garlic paste
1/4 cup finely chopped parsley
Coarse salt to taste
2 tbsps olive oil
48 small nuggets of cheese of your choice

Method

1. Heat your oven to 350 degrees.
2. Prepare a baking dish with 2 tbsps of olive oil brushed at the bottom and sprinkle with some salt
3. Remove the mushroom stalks and shave the bottoms so they are stand.
4. Chop all the removed bits of mushroom really fine and add to the beef.
5. Add the cumin, pepper, onion, garlic paste, parsley and salt to taste and mix vigorously.
6. For ease of preparation, take 3 – 4 golf size balls of the mixture and blend it in your food processor.
7. Add this to the rest of the meat.
8. Using a small melon baller with a release lever as a guide fill the meat mixture to the level.
9. Continue doing this till you have 48 mini meatballs.
10. Place the mushrooms on the baking tray.
11. Leaving the meatballs aside, stuff the cavity of the mushroom with the remaining meat mixture.
12. Roll the measured meatball into a perfect ball shape and top each mushroom.
13. Cook for 15 – 20 mins.
14. Remove from the oven and top with a nugget of cheese of your choice.
15. Return to the oven for another minute or so.
16. Garnish with more chopped parsley.