Beef and Mushroom Kofta

By using half the meat and substituting in a mix of chopped mushrooms you add more nutrients and a great woodsy flavour. I highly recommend using a variety of types since each one adds a unique flavour and texture.

Recipe and photo by The Tasty Gardener.

Prep Time: 15 mins. | Cook Time: 10 mins.
Tip: If using wooden bamboo skewers make sure you soak them in water for several hours or over night.

Ingredients

1 lb lean ground beef
2 cups mushrooms, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
1/4 tsp black pepper
1 tsp paprika
1 tsp cumin
1 tbsp allspice
1 tsp salt
1/2 cup parsley, chopped
1 tsp cinnamon

Method

1. Preheat BBQ to medium high heat.
2. Using your hands blend together all of the ingredients in a large bowl.
3. Take a golf ball size amount and flatten in the palm of your hand.
4. Place a BBQ skewer in the middle of the patty and carefully fold the meat around the skewer pressing to secure. Repeat with remaining meat.
5. Place on preheated grill and cook 5-10 minutes, turning frequently until meat has cooked through.
6. Remove from grill and serve.

Barbecued Tandoori Turkey Drumsticks with Spiced Mushroom Medley Pilaf

Recipe courtesy of Michelle of The Tiffin Box.

Prep Time: 4 hrs. | Cook Time: 45 mins.
Tip: You can make your own homemade spice blends using the recipes below. Otherwise, most Asian grocery stores and some major supermarkets all carry tandoori and garam masala spice blends.

Ingredients

For the tandoori turkey drumsticks:
2 fresh turkey drumsticks, skin on (around 600 g total weight)
2 – 3 tablespoons unscented oil (canola, vegetable, sunflower or grapeseed)
Lime wedges, to serve
Marinade:
3 tablespoons tandoori masala spice blend (you can use homemade or shop bought, see notes)
Juice of 1 lemon (about 2 -3 tablespoons)
3 tablespoons plain yogurt
2 cloves garlic, crushed
1 inch piece of ginger, grated
2 tablespoons unscented oil
Salt to taste
For the Spiced Mushroom Medley Pilaf:
2 + 2 tablespoons unscented oil
Pilaf whole spice mix (5 whole green cardamom pods, 5 cloves, 5 whole peppercorns, 3 inches cassia bark or cinnamon, 1 star anise and 1 bay leaf)
1 small onion, finely diced
1 inch piece of fresh ginger, finely chopped
2 cups basmati rice
1 teaspoon garam masala spice blend (you can use homemade or shop bought, see notes)
Generous pinch of saffron
3 cups boiling water
1 teaspoon salt or to taste
450g mixed mushrooms (I used a medley pack that had portabella, oyster, white button, crimini and enoki mushrooms), chopped roughly
For the Garam Masala:
2 star anise
3 pods black cardamom, seeds only
1½ tsps black peppercorns
1 tbsp crumbled cassia bark
1½ tsps whole cloves
1 tsp green cardamom pods
1 tsp crumbled whole mace
4½ tsps coriander seeds
1 tbsp cumin seeds
6 dried bay leaves
1 tsp grated nutmeg
For the Tandoori Masala:
½ cup mild long red Kashmiri chillies
¼ cup coriander seeds
1 tbsp cumin seeds
½ tbsp black peppercorns
½ tbsp whole cloves
½ tbsp green cardamom pods
1 black cardamom pod (optional)
1 tsp fenugreek seeds
6 inches of cassia bark (or cinnamon)
1 tsp ground ginger
1 tsp garlic powder
½ tsp grated nutmeg
½ tsp ground turmeric
3 – 4 tbsp paprika

Method

For the tandoori turkey drumsticks:
1. Whisk together the ingredients for the marinade, and season to taste. Make three deep slits into the turkey drumsticks, then rub the marinade into the turkey. Place in a sealed ziplock bag and marinate overnight, or for at least 4 – 6 hours in a refrigerator.
2. When ready to grill, bring the marinated turkey drumsticks back to room temperature.
3. Preheat the barbeque to 450 F. Brush the grilles with a little oil. Turn down the barbeque to 400 F, and grill the drumsticks for between 25 – 30 minutes (depending on the size of your turkey drumsticks), turning a couple of times, and brushing with oil, until the juices run clear and the turkey is cooked all the way through.
4. Rest the turkey for a few minutes before serving over the mushroom pilaf and a few lime wedges.
For the Spiced Mushroom Medley Pilaf:
1. Heat 2 tablespoons of oil in a large pot, and add the pilaf whole spice mix. Stir and fry for about 30 seconds until the spices smell fragrant.
2. Add the onion and and fry on a gentle heat for about 5 minutes, until the onion is soft, but not coloured. Add the ginger and fry for an additional minute.
3. Add the basmati rice, garam masala and saffron, and fry together for 1 – 2 minutes, until the rice just turns opaque.
4. Add the boiling water and salt, and bring back to the boil. Turn down to the heat to low, then cover the pot with aluminium foil or a tight fitting lid. Cook undisturbed for 15 minutes, then turn off the heat and let it sit for 5 – 10 minutes without uncovering.
5. Meanwhile, heat the remaining 2 tablespoons of oil in a large pan, and saute the mushrooms on a high heat, stirring often, until golden, about 5 minutes.
6. Uncover the pilaf, and gently fluff up the rice. Stir in the mushrooms. Adjust seasoning and serve with the tandoori turkey drumsticks and lime wedges.
For the Garam Masala:
1. Heat a heavy frying pan over high heat and dry roast the black cardamom seeds and star anise just until fragrant, then immediately remove from the pan and set aside.
2. Now use the same pan to dry roast the remaining spices, one at a time, except the grated nutmeg, just until fragrant, then remove from the pan right away.
3. Once the spices are cool, grind them in a spice grinder then add the grated nutmeg.
Can be stored in an airtight container away from direct sunlight.
For the Tandoori Masala:
1. Heat a heavy pan until very hot then dry roast the spices, one at a time, between 30 – 45 seconds, until fragrant, then remove from the pan.
2. Allow to cool before blending to a fine powder in a spice grinder. Sieve if necessary to ensure a fine powder.
3. Combine with the ginger, garlic, nutmeg, turmeric and paprika.
Can be store in an airtight container, away from direct sunlight.

Balsamic and Chili Glazed Mushrooms with Walnuts

This unique dish can be served over hot cooked rice or salad greens for a light vegetarian meal. It can also be served as a side dish with grilled chicken or pork.

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4

Ingredients

1/4 cup Each balsamic vinegar and lime juice 50 mL
3 tbsp brown sugar 45 mL
2 large cloves garlic, minced 2
1/2 – 1 tsp hot red pepper flakes 2-5 mL
1 cup broken walnut pieces 250 mL
3 tbsp vegetable or olive oil 50 mL
1 lb. fresh small mushrooms 500 g

Method

  1. In a measuring cup or small bowl mix vinegar, lime juice, sugar, garlic and red pepper flakes, set aside.
  2. Heat a large skillet or wok over medium-high heat. Add walnuts, cook and stir constantly for 2-3 minutes or until lightly toasted; remove and set aside.
  3. In same skillet heat oil over medium –high heat, add mushrooms and stir-fry for 3-4 minutes.  Add walnuts to skillet and stir in vinegar mixture while stirring constantly for 2-3 minutes or until sauce is bubbling and mushrooms are well coated. Serve on hot rice, greens or as a side dish to meats

 

Nutritional Information

Per Serving
Calories: 366
Sodium: 23 mg
Protein : 8.2 g
Fat: 29.7 g
Carbohydrates: 22.4 g
Dietary Fibre: 3.9 g

Baked Potatoes with Creamy Mushroom Ragout

A hearty vegetarian-friendly mushroom ragout over a baked potato.

Recipe courtesy of Isabelle of Crumb: A Food Blog.

Prep Time: 20 mins. | Cook Time: 1 hr. | Serves: 4

Ingredients

Baked Potatoes:
4 large baking potatoes, washed and scrubbed
1 tsp olive oil
Kosher salt

Creamy Mushroom Ragout:
2 tbsp butter
2 tbsp olive oil
1 lb mixed fresh mushrooms, sliced
1 cup thinly sliced shallots
3 tbsp flour
1 cup chicken or vegetable broth
1/2 cup dry white wine
1 tbsp sweet paprika
1/2 cup sour cream
2 tbsp chopped fresh dill
1/4 cup chopped fresh parsley
Salt and pepper to taste

Method

Bake the Potatoes:

1. Preheat oven to 425°F. Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.

Prepare the Mushroom Ragout:

While the potatoes are baking, prepare the ragout.

2. In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy.

3. Add shallots and saute until soft and translucent, about 5 minutes.

4. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. 5. In a small bowl, whisk together white wine and flour until smooth.  Add to the pan along with chicken broth and paprika.  Reduce heat to low and simmer, uncovered, for 10 minutes or until thick.

6. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.

Assembly:

Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.

7. Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.

8. Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it’s messy, but it’s the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.

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