Mushroom & Lemon Pepper Popovers

To get maximum rise, I spoon the cooked mushrooms into the bottom of the pan instead of folding them into the batter. Even so, some work their way up to the top during the baking process. The results? A crunchy top, flecks of mushroom, big air bubbles, and a mushroomy layer that just begs for a slice of bacon or a side of scrambled eggs.

Recipe and photo courtesy of Charmian from The Messy Baker.

Prep time: 10 minutes + 30 minutes resting | Cook time: 40 minutes | Makes: 6 Popovers

Ingredients

Popovers
1 cup all-purpose flour
1 teaspoon ground lemon pepper
2 teaspoons finely grated lemon zest
1 cup whole milk
3 large eggs
2 tablespoons melted butter

Mushroom Layer
6 medium white button mushrooms (about 2-inches wide each), chopped to 1/4-inch pieces
2 tablespoon butter, plus more for greasing the pan
1 teaspoon ground lemon pepper
Preheat the oven to 450°F with a rack positioned in the centre. Generously butter a 6-cup popover pan or large muffin tin.

Method

Popovers
In a 4-cup liquid measuring cup or medium bowl with spout, whisk together the flour, lemon pepper, and lemon zest.
In a small bowl, whisk together the milk, eggs, and melted butter. Pour the egg mixture over the flour mixture and whisk until combined. Cover and set aside for 30 minutes.

Mushrooms
In a medium skillet, over medium-high heat, melt the butter until bubbly. When it bubbles, toss in the sliced mushrooms and lemon pepper. Cook, stirring occasionally, until most of the water has been cooked out of the mushrooms and they are very tender.

Assembly
When the batter has rested 20 minutes, put the greased popover pan in the oven for 10 minutes to heat.

Once the popover pan is hot, remove it from the oven, and quickly close the oven door to retain the heat. Spoon the cooked mushrooms into the hot pan, being sure to distribute them as evenly as possible. Give the batter a stir, then gently pour it evenly between the six wells.

Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking for another 30 minutes. The popovers will emerge tall and golden brown with bits of mushrooms visible at the crown. Serve immediately. The popovers will deflate within minutes but should retain their signature air pockets.

Chipotle Turkey & Mushroom Zucchini Boats

One great way to lighten up the comfort food we crave is by blending mushrooms into your dinners. You can chop them up fine with a knife or food processor and mix them in with ground meat like beef, chicken or, in the case of this recipe, turkey! They’ll lighten up your meal, add an extra serving of veggies to your dish and, they’ll make your grocery dollar stretch further.

Recipe and photo by Denise of Sweet Peas and Saffron

Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 6

Ingredients

200g/7 oz white button mushrooms, cleaned and ends trimmed
6 medium-sized zucchinis
1 tablespoon olive oil
0.5 lb ground turkey
1 onion, diced
1 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1 cup corn kernels
Juice of 1 lime
1 chipotle pepper, finely diced
1 tablespoon adobo sauce
1.5 cups shredded cheese

Method

1. Pre-heat oven to 350°F.
2. Add the mushrooms to a large food processor and pulse until they are small uniform pieces.
3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out of the zucchini, leaving about half a centimeter around the skin. Chop the zucchini insides into small pieces and set aside.
4. In a large pan, heat olive oil over medium heat. Add the onions and ground turkey, and cook for 5 or so minutes, until no pink remains in the turkey.
5. Add the mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for 5 or so minutes, until mushrooms are cooked through.
6. Add the corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove the pan from heat.
7. In a 9×13 inch baking dish, arrange the scooped-out zucchinis.
8. Spoon the turkey/mushroom mixture in. Top with cheese.
9. Bake, uncovered, for 30-35 minutes, until cheese is bubbly and zucchinis are cooked through.

Notes

For a non-spicy version, omit the chipotle pepper.
Filling can be made a day ahead of time.

Mediterranean Mushroom Caps with Pine Nuts & Goat Cheese

Rich, earthy mushroom caps roasted with a sweet balsamic glaze, stuffed with a creamy mixture of goat cheese and roasted red peppers and crowned with golden toasted pine nuts. Ideal party fare, this appetizer is sure to impress even your most discerning guest. The recipe is a breeze to assemble and, because it’s vegetarian, gluten-free, and low carb, almost everyone can partake.

Recipe courtesy of Beth from Beth Dunham Photography.

Ingredients

500 grams large button mushrooms – about 20-24 mushrooms
1 tablespoon olive oil
1 tablespoon balsamic vinegar
130 gram soft goat cheese (4.5 ounces)
2 green onions – very finely chopped
1/4 cup finely minced roasted red pepper
Pinch hot paprika
2 -3 tablespoons pine nuts –toasted

Method

1. Preheat the oven to 375F. Wipe the mushrooms clean with a paper towel and remove the stems, reserve for another use. Whisk together the olive oil and balsamic vinegar and coat the mushrooms with the mixture using a pastry brush (or your fingers). Line a baking sheet with parchment and arrange your mushroom caps stem side up for roasting. Bake for 20-30 minutes, depending on their size, until they are light brown. The oil and balsamic will caramelize to form a sweet glaze which will contrast nicely with the earthy roasted mushrooms. Don’t be alarmed if the mushrooms release a lot of water during the roasting process. They will shrink a fair bit too.
2. While the mushrooms roast, toast your pine nuts and prepare the filling. Toasting the pine nuts is the most demanding part of this whole recipe. They will go from golden brown to black in the blink of an eye, and pine nuts are so expensive I hate to waste a single one. So, don’t blink, and watch them carefully as you toast them in a hot dry pan (cast iron is best) for 2-3 minutes, just until light golden brown. Remove the nuts from the hot pan, and set aside to cool. To prepare the filling, stir together the goat cheese, roasted red peppers, green onion, and paprika until combined. I always taste the filling at this point to see if I want to add a little more paprika. You could also substitute cayenne pepper or a splash of your favourite hot sauce if you like things on the spicier side.
3. Once your mushrooms have been roasted, remove them from the oven, and flip them over to allow any excess moisture to drain. When ready, fill the mushrooms with a generous amount of the cheese mixture and press 5-6 pine nuts into the top of the cheese. After all the mushrooms have been filled, replace the parchment on your baking sheet, arrange the mushroom caps on the tray and return to the oven for another 10-15 minutes. Make sure you take the time to sample one before you serve them, they’re likely to disappear quickly.
4. These stuffed mushrooms are equally at home served alongside fancy hors d’oeuvres at a posh cocktail party or with bowls of nachos and bottles of beer at your next Super Bowl party.

Mushrooms Croque Madame

Ah. The beloved croque monsieur. If you’ve never had the pleasure of enjoying one, a croque monsieur is the best grilled ham and cheese sandwich you could ever wish to consume. Gooey béchamel sauce and swiss cheese layered with ham slices. Not one to conform, I’ve upped the ante and added crispy mushrooms and a fried egg to make it a mushroom croque madame. I think the mushrooms totally make this sandwich.

Recipe and photo by Jenny from The Brunette Baker.

Prep Time: 20 mins | Cook Time: 5 mins | Makes: 1 Sandwich (Béchamel Sauce makes 2 sandwiches)

Ingredients

Béchamel Sauce:
2 tablespoons all purpose flour
4 tablespoons unsalted butter
1 cup whole milk
1 tablespoon prepared yellow mustard
¼ teaspoon nutmeg
⅛ teaspoon each salt and white pepper

Croque Madame:
2 slices soft bread, challah or brioche is preferred
3 tablespoons butter, room temperature and divided
1 cup sliced white mushrooms
4 slices deli-style ham
2 slices swiss cheese
1 egg, fried

Method

Béchamel Sauce:
1. In a medium saucepan over medium heat, melt butter. Add in flour and whisk together. Cook mixture for two minutes, whisking constantly. Flour and butter will begin to bubble up and become “fluffy” in appearance. Very slowly add in milk, whisking until mixture is smooth. It’s very important you do not add milk in all at once or too quickly or you’ll end up with a lumpy sauce. Once milk has been incorporated, cook for four minutes, whisking constantly. Sauce will be very thick and elastic-like, but should be very smooth. Whisk in mustard, nutmeg, and salt.
2. This sauce can be made a day ahead. If you choose to do so, place in a container and cover with plastic wrap directly on top to avoid creating a film or skin. Keep refrigerated.

Croque Madame:
1. In a skillet over medium-high heat, melt one tablespoon of butter. Place sliced mushrooms in a single layer and cook until edges become crispy and golden brown. Remove skillet from heat.
2. Preheat oven broiler to 375 degrees F. Line a baking sheet with parchment paper.
3. Butter each bread slice on one side and place butter side down on baking sheet. Spread a generous amount of béchamel sauce over entire top surface and edges of bread slices. Place baking sheet in oven and bake until sauce begins to bubble. Remove from oven.
4. Top one slice of bread with one slice of swiss cheese, ham slices and 1/2 cup cooked mushrooms. Top with remaining slice of bread, béchamel side up. Place a second slice of swiss cheese on top and remaining mushrooms. Place back under heat until cheese is fully melted and bubbly. Once melted, remove from oven and top with a fried egg.

Note: You may choose to omit the egg for a Croque Monsieur.

Lemony Mushrooms and Spinach Pasta

It is delicious with just these ingredients but I like adding the cream to give the whole dish some richness & a little decadence.

Recipe and photo by Christina from Strawberries For Supper.

Prep Time: 10 mins | Cook Time: 20 mins | Serves: 4

Ingredients

1 tbsp olive oil
4 slices pancetta, chopped
250g crimini or button mushrooms, sliced
1 tbsp butter
2 cloves garlic, minced
225g linguine (about ½ a package)
juice and zest of 1 lemon
1/3 cup whipping cream (35% cream)
¼ cup freshly grated Parmesan (plus more for serving)
75g (or 2 loosely packed cups) baby spinach
½ cup pasta cooking water – reserved to loosen sauce if needed
Salt and pepper to taste

Method

1. Set a large pot of salted water to boil in readiness for the pasta.
2. In a large frying pan, add olive oil and pancetta and fry pancetta until it is crispy. Meanwhile, slice the mushrooms.
3. When the pancetta is crispy add the butter and sliced mushrooms with a good pinch of salt and pepper. Saute over a medium high heat until the mushrooms are brown. Add the garlic and saute for a few minutes. If you add it earlier, it could burn. After you start sautéing the mushrooms, start cooking the pasta. Boil the pasta according to package directions until al dente (about 7 minutes).
4. When the mushrooms are done add the lemon juice and zest. Stir the lemon juice around to deglaze the pan.
5. Add the cream and Parmesan cheese. If the pasta is close to being done, add the spinach. If you need a bit more time then turn the heat off the frying pan and when the pasta is just about done, turn the heat back on the frying pan and add the spinach then. Stir the spinach around to wilt it over a medium heat.
6. Before draining the pasta, take out about ½ cup of the pasta cooking water.
7. Drain the pasta when it is al dente and add the pasta to the frying pan. Stir it around with the mushrooms, spinach, and lemony cream sauce. Add a few splashes of pasta cooking water until you achieve a light sauce consistency. Add more salt and pepper to your taste if needed.
8. Serve immediately with extra Parmesan cheese.