American Chop Suey

Casseroles are a fantastic way to feed a hungry family of four or serve at a potluck to feed a group of twenty, especially when one uses the Blend and Extend method.

Recipe and photo by The Brunette Baker.

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

Ingredients

1 pound lean ground beef
1 punnet white or crimini mushrooms, chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 large green bell pepper, diced
1 teaspoon sea salt
½ teaspoon pepper
1 tablespoon worcestershire sauce
1 teaspoon sugar
2 tablespoons tomato paste
1 28-ounce can of diced tomatoes
2 15-ounce cans tomato sauce
1 tablespoon chili powder (Add more or less, depending on your heat tolerance)
1 pound cooked elbow macaroni

Directions

1. In a large saucepan, add olive oil and sauté onions and peppers for about 5 minutes. Add in ground beef, mushrooms, salt and pepper. Cook, stirring occasionally, until ground beef is thoroughly cooked.

2. Add in diced tomatoes, tomato sauce, tomato paste, worcestershire sauce, and sugar; stir well. Allow sauce to boil for about 5 minutes. Reduce heat and simmer.

3. Add cooked macaroni to meat and mushroom sauce and stir to combine. Adjust salt and pepper and add in chill powder. Give a good stir to ensure all flavours have come together.

4. Serve hot. Sprinkle with grated parmesan cheese and serve with garlic bread.

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.

Steak Boscaiola

Recipe and photo courtesy of Marisa from Tasty Delights.

Prep Time: 1 hr. | Cook Time: 10 mins.

Ingredients

1 lb of stir fry strip sirloin steak(cut into strips)
1/4 cup Marsala wine or any sweet wine
1 tbsp. fresh rosemary, chopped
1 tsp red pepper chili flakes
sea salt & black pepper to taste
 4 spears asparagus, washed, ends snapped off & cut into 1/3’s
12 small cremini or button mushrooms, washed
1 tsp thyme
12″ x 12″ tomato focaccia pizza(or your fave flavor)
2-4 tbsp. EVOO
bamboo skewers for presentation
1 tub kale or spinach dip

Method

Marinade:
1. In a food safe bowl combine the first 5 ingredients. Toss to coat well with your hands. Cover and refrigerate for 1 hrs. or overnight if you have the time.
2. Bring to room temp. 1 hr. before cooking.
Prep:
1. In a large preheated skillet sauté whole mushrooms, thyme  and asparagus in 1 tbsp. EVOO.
Season with salt & pepper, on med. high heat for 1-2 minutes, just until slightly caramelized.
Set aside in a bowl.  They will continue to cook as they cool.
2. In the same skillet, without wiping clean, add 2 tbsp. EVOO and with tongs lift the meat from the marinade and place each steak slice flat into the pan. Sear on high, just until browned on both sides. Do not over crowd the pan. Work in batches.
4. Allow the slices to rest off the heat. Cut in half or thirds, depending on length.
* Do not over cook steak, it will toughen.
Assembly:
1. Cut focaccia into 3″ squares. Place on platter decoratively.
2. Spread approx. 1 tbsp dip on each square. Set aside.
3. Skewer an asparagus piece then one end of the steak, leaving the long end hanging. Pierce a mushroom then wrap the steak around piercing the other side of the strip.
4. If there is extra cut the hanging steak and continue until all pieces are skewered.
Leave some space on the bottom of the skewer and pierce through the focaccia.

Spanish Chorizo and Button Mushroom Tapas

I’ve always got a supply of good ol’ white button mushrooms on hand in my fridge for all the classic mushroom dishes I love. In this recipe, instead of being in the background of a dish, the button mushroom takes centre stage as the star of this Spanish-style tapas appetizer.

Recipe and photo courtesy of Gwen from Devour & Conquer.

Prep Time: 6 mins. | Cook Time: 15 mins. | Serves: 8

Ingredients

1 pound of white button mushrooms
2 dry-cured chorizo sausages
2 cups pearl onions or small shallots
Black Pepper
Fresh parsley or oregano for garnish

Method

1. Start by peeling the pearl onions or shallots – they’re quite small and a little finicky, so the easiest way to peel the skins is to drop them into boiling water for one minute, then into a bowl of ice water for one minute, snip off the tops and bottoms, then the skins slide easily off with your fingers.
2. Slice the chorizo into 1 cm thick medallions. Clean the mushrooms and cut the stems off to the bottom edge of each mushroom’s cap.
3. Heat a large frying pan on medium, add the chorizo, spreading out the pieces evenly in the pan. Add the pearl onions. Sauté the chorizo, gently swirling the pan occasionally to turn the onions without moving the sausage. Once the edges of the chorizo begin to brown, flip over and brown the opposite side, then remove from the pan and set aside. Leave the chorizo oil and pearl onions in the pan.
4. Add the mushrooms, cap-side down, spreading out in the pan between the onions. Sauté for approximately 5 minutes until the mushrooms are browned and beginning to caramelize, then flip over and cook the stem side, still occasionally swirling the pan to turn the onions without moving the mushrooms. Add the chorizo back in, toss to combine all ingredients, then remove from the heat.
5. Plate tapas-style on a wood board or platter with toothpicks for snacking, or spear mushrooms, onions and sausage onto individual serving sticks. Top with cracked black pepper and fresh chopped parsley or oregano, and serve warm.

 

Tip Tip

If you happen to have left-overs, they make amazing gourmet pizza toppings.

Sauteed Mushrooms with Wilted Baby Greens

There is a lot of flavour happening in pan with butter, umami rich mushrooms, and strong flavoured greens. I did not want have the side dish dripping with a vinaigrette that would compete with what would have been delicious if I’d left it alone. The little hint of tangy sweetness the small amount of balsamic vinegar gives the greens and mushrooms all the enhancement they needed.

Recipe and photo courtesy of Christina from Strawberries For Supper.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: (4 as a side)

Ingredients

3 tbsp butter
400 grams mixed mushrooms (such as Portobello, Shiitake, White Button and Oyster)
1 clove garlic, chopped
150 grams package of mixed fresh baby greens (spinach, baby kale, and Swiss chard)
1 tsp balsamic vinegar
pinch salt and pepper

Method

1. If using Portobello mushrooms, slice them into ¼” slices, otherwise, halve or slice the other mushrooms into manageable sized pieces.
2. In a large frying pan, melt the butter over a medium high heat and add all the mushrooms. Use a spatula to turn the mushrooms in the butter frequently. When the liquid starts to come out of the mushrooms, add the chopped garlic. Continue to saute the mushrooms until the liquid that has come out starts to evaporate and some of the mushrooms brown slightly. Keep moving the mushrooms around the pan as they cook.
3. When the mushroom liquid has evaporated, add the baby greens, balsamic vinegar, salt and pepper.
4. Turn the greens using a spatula to mix with the mushrooms. The greens will only need a minute to cook and they are done as soon as they are wilted.
5. Serve immediately.