Baked Mushroom Topped Brie

Prep Time: 7 mins. | Cook Time: 20 mins. | Chilling Time: 30 mins. to 1 week | Serves: 12
Tip: Prepare and chill the mushroom topping to have on hand for spur of the moment entertaining. Baking and serving on oven -proof platter keeps the cheese warm while eating.

Ingredients

1/2 lb fresh sliced Mushrooms (white or crimini) 250 g
1/2 cup coarsely chopped onions 125 mL
1/4 cup finely chopped walnuts 50 mL
1 large clove garlic, sliced 1
1/2 tsp Each dried thyme, rosemary and pepper 2 mL
1 tbsp olive oil 15 mL
1 tbsp balsamic vinegar 15 mL
1 (200g) wheel cold Brie cheese 1
2 tbsp finely minced fresh parsley or chives (optional) 25 mL

Method

1. Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor.
2. Heat oil in large skillet over medium heat; cook and stir mushroom mixture for 5-7 minutes or until all liquid has evaporated. Stir in vinegar and cook 1-2 minutes. Remove from heat and cool to room temperature; cover and chill.
3. At serving time slice the wheel of Brie in half horizontally and place cut side up on oven -proof serving plate or baking pan. Spoon the topping evenly on cut surfaces of Brie. Bake in 350ºF/180 ºC oven for about 8-10 minutes or until cheese is beginning to melt. Sprinkle parsley or chives on top to garnish if desired. Serve with thinly sliced whole wheat baguette or plain crackers.

 

 

Baked Eggs with Mushrooms

Recipe by Isabelle of Crumb: A Food Blog.

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

Ingredients

1 1/2 lbs mixed mushrooms, thinly sliced (ie. crimini, shiitake, oyster, etc)
2 tbsp butter
2 tbsp dry sherry or white wine
1/2 tsp dried thyme
Salt and pepper to taste
4 eggs
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Finely chopped parsley, for garnish

Method

1. Preheat oven to 400F. Lightly butter four large oven-safe ramekins, and arrange on a baking sheet.
2. In a large saute pan set over medium-high heat, sauté the mushrooms in butter until soft and lightly browned, about 5 minutes.
3. Add the sherry and thyme, and continue cooking for 2-3 minutes or until most of the sherry has evaporated. Remove from heat and season to taste with salt and pepper.
4. Spoon the sauteed mushrooms into the prepared ramekins, dividing evenly, then gently crack an egg into each one. Top with 1 tbsp cream and 1 tbsp grated Parmesan.
5. Bake in preheated oven until the egg whites are set and the yolks are done to your liking, about 10-15 minutes. Serve immediately with a sprinkling of chopped parsley and thick slices of toast for dunking.

Baja Salmon With Mushrooms

Recipe Courtesy of the Mushroom Council www.mushroominfo.com.

Prep Time: 7 mins. | Cook Time: 8 mins.

Ingredients

1 tbsp olive oil, divided
6 oz white button mushrooms, quartered or halved
1 packet dry citrus marinade
3/4 cup frozen white sweet corn kernels, thawed
1/2 cup red onion, diced, run under cold water
1/2 cup red bell pepper, diced
1/4 cup cilantro leaves, minced
2 tbsp lime juice, freshly squeezed
1/2 tsp kosher salt
4 salmon filets (about 5 ounces each)
1/4 cup water

Method

  1. Heat a large sauté pan over medium high heat. Add 2 teaspoons oil and swirl to coat bottom of pan. Add mushrooms and sauté 2 minutes. Add 1 tablespoon of dry citrus marinade mix to the mushrooms and continue cooking another 3 minutes.
  2. Remove mushrooms from the pan and place in a large mixing bowl. Add the corn, onion, red pepper, cilantro, lime juice and salt to the cooked mushrooms and toss to combine. In same sauté pan, add remaining teaspoon of oil and swirl to coat pan.
  3. Sprinkle the top of each salmon filet with 1 teaspoon dry citrus marinade mix. Add salmon, seasoned side down, to hot pan and sear 1 minute. Flip over and add water to the pan. Cover and cook another 2 minutes, or until done to taste preferences. Remove from the heat and uncover.
  4. Place a spoonful of the mushroom salsa on each serving plate, top with a salmon filet. Garnish with a sprig of cilantro and a lime wedge.

 

Nutritional Information

340 calories
19g fat
5g saturated fat
70mg cholesterol
830mg sodium
2g dietary fiber
31g protein

25% Daily Value for vitamin A
8% Daily Value for iron
70% Daily Value for vitamin C
6% Daily Value for calcium
129% Daily Value for vitamin D
27% Daily Value for potassium
81% Daily Value for selenium

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Bacon Double Cheeseburger Tart

The Blend and Extend method blends finely chopped mushrooms with ground beef to extend portions and add another serving of vegetables to dinner.

Recipe by Angie of Friday Is Cake Night.

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

Ingredients

2 squares puffed pastry thawed
1 medium onion
2 tbsp olive oil
salt and pepper
4 thick slices of bacon
8-10 mushrooms
1 lb lean ground beef
Pizza sauce
1 cup shredded mozzarella and cheddar blend cheese
Arugula to garnish

 

Method

1. Peel and slice the onion
2. In a large pan heat the olive oil over medium heat.
3. Add the onions to the oil, season with salt and pepper and cook until golden brown, about 20 minutes. Set the onions aside in a bowl.
4. Cook the bacon and dice into small pieces. Set aside
5. Clean the mushrooms and pulse in a food processor until finely chopped.
6. Add the mushrooms to the frying pan along with the ground beef. Cook until no longer pink.
7. Preheat the oven to 425 degrees.
8. Roll both squares of the puffed pastry into roughly 9×13 sizes
9. Top with pizza sauce, beef mixture, bacon and onions. Finish with the grated cheese and bake for 20-25 minutes.
10. Cool 5 minutes before slicing.
11. Garnish with Arugula.

Asparagus Salad Nicoise

A French classic from Provence, this version takes its inspiration from Ontario asparagus, greenhouse tomatoes and mushrooms. It makes a simple but sophisticated main course for dining al fresco.

Recipe and photo are courtesy of Foodland Ontario.

Prep Time: 20 mins. | Cook Time: 5 mins. | Serves: 2

Ingredients

1 lb (500 g) Ontario Asparagus, trimmed
2 cups (500 mL) cooked cubed Ontario Potatoes
1 cup (250 mL) sliced Ontario Mushrooms
1 can (6 oz/170 g) water-packed chunk tuna, drained
2 hard-cooked Ontario Eggs, peeled and cut into wedges
1 Ontario Greenhouse Tomato, cut into wedges
8 oil cured olives
Dressing:
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) each white wine vinegar and water
1 clove garlic, minced
2 tsp (10 mL) each dried tarragon and Dijon mustard
1 tsp (5 mL) drained capers
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) pepper

Method

Dressing: In small bowl, whisk together oil, vinegar, water, garlic, tarragon, mustard, capers, salt and pepper; set aside.
1. In large pot of lightly salted boiling water, cook asparagus until tender-crisp, 3 to 5 minutes. Drain and rinse under cold water; drain well.
2. On 2 dinner plates, arrange in groups, asparagus, potatoes, mushrooms, tuna, eggs, tomato and olives; drizzle with dressing.

Nutritional Information

Per serving:
Protein: 38 grams
Fat: 25 grams
Carbohydrate: 47 grams
Calories: 556
Fibre: 6 grams
Sodium: 500 mg

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