Sauteed Brussel Sprouts with Mushrooms and Bacon

It took some time, it took a few recipe attempts, but I did it, friends. I have finally created a Brussels sprout dish everyone actually enjoys. With the addition of mushrooms, bacon, and maple syrup to sweeten the deal, it became a winning combination. So if you have those picky eaters, I implore you try this delicious dish. 

Recipe and photo courtesy of Jenny from The Brunette Baker.

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

Ingredients

1 pound Brussels sprouts, trimmed and cut lengthwise (about 5 cups)
1½ cup white button mushrooms, cleaned and sliced
6-8 slices bacon, cooked, drained, and chopped*
1 small onion, finely chopped
1 clove garlic, minced
2-3 tablespoons pure maple syrup
Fresh cracked black pepper, to taste
*For a vegetarian option, omit bacon and replace bacon fat with olive oil to sweat vegetables.

Method

1. In a large frying pan, cook bacon until crispy. Remove from pan and place on paper towels to drain off excess fat. Reserve bacon fat.
2. Sweat sliced mushrooms in reserved bacon fat. Once mushrooms are tender, remove those from pan and set aside. Add chopped onion into the bacon fat and cook until transparent. Add in garlic.
3. Toss in shredded Brussels sprouts and cook for about five to seven minutes until tender.
4. Once tender, add mushrooms and chopped bacon back into the pan. Pour in maple syrup and mix together to ensure all ingredients are incorporated. Top with fresh cracked black pepper.
6. Serve while dish is still hot.
This dish is delicious with baked chicken legs, meatloaf, or even a fried egg.

Rye Waffles with Mushrooms and Kale

These savoury waffles freeze beautifully for a quick snack, toast up well and make a great base for a fried or poached egg. If you like a sweet and savoury bite, mix some honey and cayenne pepper together and drizzle over the toasted waffles.

Recipe and photo courtesy of Kelly from The Gouda Life.

Prep Time: 15 mins. | Cook Time: 15 mins. | Makes: 10 waffles.

Ingredients

2 tbsp vegetable/coconut oil
8oz sliced white/cremini mushrooms
sea salt
1 1/2 cups all purpose flour
1 cup rye flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp sugar
2 cups milk (cows/unsweetened dairy-free)
1/4 cup butter or coconut oil, melted
2 large eggs, lightly beaten
1 cup chopped up kale

Method

1. Melt oil in a large heavy skillet over med-high heat. Once sizzling add the mushrooms and cook, stirring every few minutes, until golden brown. Do not salt before the mushrooms are browned. Add salt to taste and set aside to cool.
2. In a large mixing bowl, whisk together the flours, baking soda + powder, salt and sugar to combine. Make a well in the middle of the dry mixture and add the wet ingredients. Use a fork to slowly pull them all together making sure not to over-mix. A few lumps is perfectly fine. Fold in the mushrooms and kale.
3. Get your waffle iron ready to go and cook waffles according to your manufacturer’s instructions. I typically add about 1/4 – 1/3 cup of batter per waffle. Keep warm on a baking sheet in a 250 oven until you’ve cooked up all the batter.

Mushroom Pepper Mini Quesadillas

Recipe and photo courtesy of Suganya from Relish The Bite.

Prep Time: 10 mins. | Cook Time: 40 mins. | Serves: 5

Ingredients

Yellow onion – 1 cup
Bell peppers – 1 cup (used both yellow and red)
White Mushrooms – 2 cups ( sliced)
Butter – 3 tbsp
Olive oil – 1 tbsp
Tortillas – 10 corn tortillas
Cheese –1 ½ cup (shredded)
Chilli powder – 1 ½ tsp
Crushed pepper – ½ tablespoon
Sour cream – to garnish
Spring onions – to garnish
Cilantro – to garnish
Salt – as needed

Method

1. Onion-Pepper preparation: Slice the onion and pepper into thin strips. Heat the olive oil in a wide pan, add the onions and a dash of salt and sauté them for 4-5 minutes over medium heat or until it gets soft. Then add the peppers and sauté them for 5 minutes until it becomes kind of roasted outside and soft. Add the chili powder and crushed pepper. Cook for five minutes. Switch off and Keep it aside.
2. Mushroom preparation: Clean the same pan by wiping with a paper towel. Add one tablespoon of butter and add the mushrooms. Sauté those until it become soft. Keep it aside. Add the onion pepper that we kept aside on top of it. Give a stir and switch off.
3. Tortilla plating preparation: Place one tortilla; keep some cheese on top of it, then some mushroom onion pepper. Then place some cheese on top of that and another tortilla on top of it. Arrange them all and keep aside.
4. Final step: Heat a medium skillet on the stove over medium heat. Place one quesadilla preparation into the pan. If you have bigger one like this, you can cook like this. So, cook them for few minutes, and then flip carefully with a spatula. Cook for two minutes and switch off. Let the quesadillas cool on a cutting board for a few minutes, and then slice each quesadilla into four slices using a pizza cutter or a very sharp knife. Garnish with sour cream, spring onions and coriander.
Notes:
1. You can garnish with anything you fancy. You can use guacamole.
2. For mini quesadillas, you have to use corn tortillas or use wheat tortillas and cut many pieces.
3. You can use wheat flour tortillas or corn tortillas.
4. You need to put cheese on the bottom and top of the onion-pepper-mushroom preparation for it to stick between tortillas.
5. Be careful when you flip the tortillas. It may slip easily.

Mushroom Bourekas by At The Immigrant’s Table

Recipe and photo courtesy of Ksenia from At The Immigrant’s Table.

Prep Time: 20 mins. | Cook Time: 1 hr. 10 mins.

Ingredients

½ a package of store-bought phyllo dough
2 pounds mushrooms
2 red onions (or a combination of sweet and red onions)
2 Tb of margarine (or butter, if you’re not vegan or lactose-intolerant)
1 Tb of olive oil
2 teaspoons dry thyme, or 2 Tb fresh thyme (fresh is better)
½ teaspoon salt (or more, to taste)
Juice of a lemon
1 Tb margarine (or butter), melted

Method

1. If working with frozen dough, defrost your phyllo dough overnight in the fridge, or leave on the counter for a few hours.
2. Preheat your oven to 350 degrees Fahrenheit.
3. Chop onions finely.
4. Preheat a pan over medium heat. Once pan is hot, add your margarine and oil and let it melt. Add onions to the pan and cook over medium heat for 5-10 minutes, until they are starting to turn translucent. Lower heat to low, and let onions reduce and caramelize for 20 minutes.
5. Slice mushrooms, taking care to not slice too thinly or too thickly. Chop the larger slices into smaller pieces. You want your mushrooms to retain their meatiness, but also be small enough to fit into phyllo triangles.
6. Add mushrooms to the pan with the onions, and raise heat to medium. Let cook until mushrooms brown, about 10-15, stirring occasionally.
7. Add herbs, salt, and lemon, tasting and correcting flavours as necessary. You want the filling to be rich, earthy, sweet and salty, but with a burst of bright acidity that cuts through the meatiness.
8. Prepare your phyllo dough. Cover your work surface with parchment paper. Line two cookie sheets with parchment paper, and oil them slightly. If you haven’t done so yet, melt 1 tablespoon of margarine in a small bowl, and dilute it with 1 teaspoon of water.
9. Carefully spread out one phyllo sheet on your work surface, covering the rest with a towel so they don’t dry out. With a pastry brush, lightly brush your sheet with the melted margarine and water mixture. Cover it in half lengthwise, and dab lightly with the margarine mixture.
10. To prepare the bourekas, spoon 1 tablespoon of the mushrooms and onion filling at the right end of the strip. Fold the end of the strip diagonally over the filling to form a neat triangle, pushing in the corners to ensure it’s nice and snug around the filling. Continue folding the strip over on top of itself, keeping it in a neat triangle after each fold, until you reach the strip’s end (take care to fold the triangles tightly around the filling, as phyllo dough without filling tends to dry out and crisp in the oven). If any errant dough remains at the end of your strip, cut it off. Brush your triangle with the margarine-water mixture, and lay out on the parchment paper-covered cookie sheet.
11. Repeat as necessary, until you run out of dough or filling. Any remaining filling will taste great piled on toast.
12. Bake the pastries for 15-20 minutes, until they are golden brown. Check periodically after 10 minutes to ensure the pastries are not burning.
13. Serve bourekas warm, or hot, or in room temperature, with a light salad or a simple brothy soup. They taste best when eaten fresh, and do not keep well. Reheat the bourekas only in the oven – the microwave will make it soggy.

Mushroom and Chevre Hand Pies

Whether you serve them as an appetizer or to round out a soup-and-salad meal, hand pies always hit the spot. The only trick is to serve them hot. Should they need reheating, don’t microwave them. That will heat the filling but make the pastry soggy. Instead, pop them in a 350°F oven for a few minutes, They’ll emerge hot, fragrant, and fully revived.

Recipe and photo courtesy of Charmian from The Messy Baker.

Prep Time: 45 mins. | Cook Time: 15 mins. | Makes: 40 hand pies.

Ingredients

1 pound white button mushrooms
1 tablespoon canola oil
1/2 cup finely chopped onions
1 large clove garlic, minced
1 tablespoon fresh thyme
1 teaspoon fine sea salt
Fresh ground black pepper
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 300-gram package chèvre, room temperature
1 large egg
2 teaspoons milk
2 450-gram packages frozen puff pastry, thawed

Method

1. Quarter the mushrooms. In a food processor fitted with a blade or a blender, chop the mushrooms in batches until they resemble couscous.
2. Heat the oil in a large non-stick skillet over medium high heat. Add the onions, garlic, thyme, salt and a good grinding of fresh black pepper. Cook until the onions begin to soften, about 5 minutes. Add the mushrooms and lemon zest, and cook until the mushrooms are soft. Set aside to cool for a few minutes.
3. In a large bowl, mix the chèvre with the lemon juice until  smooth. Add the mushroom mixture and combine until well blended.  Cover and chill for an hour until set. This can be done the day before.
4. Preheat oven to 400°F. Line two baking pans with parchment.
5. In a small bowl, whisk the egg and milk together until smooth to make the egg wash. Set aside.
6. On a lightly floured surface, roll the pastry to 1/8-inch thick. Using a tart cutter or empty 28-ounce (796 mL) can, cut 4-inch circles. You should get 10 per sheet.
7. Brush the edge of each circle with egg wash. Place 1 tablespoon of mushroom mixture in the centre, fold in half to form a half-moon, and pinch the edges shut. With the tines of a fork, crimp the edges, then poke vents in the top.  Place the hand pie on the parchment lined pan and brush top with more egg wash.  Repeat with remaining pastry sheets and filling.
8. Bake one sheet at a time for 13 to 15 minutes or until golden brown. Let rest 2 to 3 minutes before serving.

 

Note:
This recipe can be halved. However, if you want to have lots on hand for guests, you can make them ahead of time. Just prepare the recipe to the point of the final egg wash. Freeze the unbaked pies on a baking sheet until firm (about 30 to 60 minutes), then transfer to a plastic freezer bag. When ready to bake, let the hand pies warm at room temperature while the oven preheats. Bake for 13 to 15 minutes. Frozen unbaked hand pies will  keep for up to 3 months.