Apple Mushroom Pad Thai

As a Registered Dietitian, I’m always keen to know the health benefits that foods offer. Not only do mushrooms make speedy and nourishing meals, they also have medicinal properties.

Recipe Courtesy of Balanced with Allie

Prep Time: 10 mins | Cook Time: 25 mins

Tip: When making a Pad Thai you have to be fast. Prepare all ingredients ahead of time before cooking this recipe.

Ingredients

100 g Rice Noodles
2 chicken breasts (thinly sliced into squares)
50 g firm tofu (cut into small cubes) – optional
2 garlic cloves (chopped)
½ box of white button mushrooms
1 beaten egg
1 apple of your choice (cut into cubes)
2 Tbsp canola oil
1/2 tsp sugar
1 tsp fish sauce
1 ½ Tbsp oyster sauce
Handful (60 g) of bean sprouts or thinly sliced cabbage
¼ cup water
10g green onion (about 1 green onion) cut into 1-inch pieces

Directions

1.  In a small bowl, mix water, oyster sauce, fish sauce, and sugar. Mix well.

2. Cook rice noodles as per package instructions and set aside.

3. Add oil to wok. On medium heat, fry garlic and tofu until golden brown in colour (about 1 minute).

4. Add sliced mushrooms and apple. Cook for about 2 minutes.

4. Add chicken and cook until the chicken is no longer pink in colour and then add beaten egg.

5. Add sauce mixture (from step 1). Stir well.

6. Add cooked noodles.

7. Finally add bean sprouts and green onions. Stir well.

Optional: Sprinkle the final dish with ground peanuts and juice from a lime.

One-Pot Mushroom and Leek Pasta

While mushrooms are definitely the stars of the show in this recipe, they get a boost from seasonal spring favourites like leeks and peas.This is a simple vegetarian dish that is the ultimate weeknight supper!

Recipe Courtesy of Living Lou

Prep Time: 10 min. | Cook Time: 17 min. | Serves: 4

Ingredients

2 tbsp salted butter
2-227g/8oz pkg. sliced button mushrooms
2 cloves garlic, minced
1 leek, halved and thinly sliced
3 cups water
3/4 cup 10% cream
375g/13oz whole wheat linguine pasta
3/4 tsp salt
½ tsp chili flakes
1 cup frozen peas

Directions

1. Heat an extra-large skillet over medium-high heat. Add butter and mushrooms, cook stirring frequently for 3 minutes. Add garlic and cook another minute.
2. Increase heat to high, add leek, water, cream, pasta, salt and chili flakes. Bring to a boil and cook 10-12 minutes, stirring frequently until most of the liquid has been absorbed. Stir in frozen peas and cook for another minute. Serve immediately.

Toast Champignon with Bacon and Mushrooms

A savoury combination of sauteed mushrooms and bacon served on a toasted bagel and topped off with a poached egg.

Recipe Courtesy of Crumb: A Food Blog.

Prep Time: 10 mins. | Cook Time: 15 min. | Serves: 2

Ingredients

4 strips bacon, finely chopped
225g white button mushrooms, thickly sliced
1 small shallot, finely chopped
2 tbsp dry white wine
1 cup baby spinach, roughly chopped
¼ cup chopped fresh parsley
½ tsp salt
½ tsp fresh ground black pepper
1 bagel, halved, toasted and lightly buttered
2 eggs, poached

Directions

1. In a large heavy-bottomed skillet set over medium-high heat, fry the bacon until well browned and starting to crisp.
2. Add the mushrooms to the pan, and saute for 7-10 minutes or until all the liquid has evaporated and the mushrooms are golden brown. Add the shallots and white wine, and cook for another minute, or until the wine has mostly evaporated.
3. Remove from heat, and stir in the spinach and parsley. Let stand for a minute or two to allow the spinach to wilt. Season with salt and pepper.