Sweet and Spicy Stir Fried Mushrooms

Sweet and Spicy Stir Fried Mushrooms

Serve this very easy side dish with grilled chicken, fish, lamb or spinach vegetarian dishes or as part of an Asian cuisine menu.

Prep Time: 10 mins | Cook Time: 8 mins
Makes: 6 servings

Ingredients

  • 2 tbsp (25 mL) soya sauce 25 mL
  • 1 tbsp (15 mL) each oyster sauce and honey
  • 1/4 – 1/2 tsp (1-2 mL) hot red pepper flakes
  • 1 tbsp (15 mL) sesame seeds
  • 2 tbsp (25 mL) vegetable oil
  • 1 1/2 lb. (750 g) fresh medium white and crimini mushrooms
  • Garnish: Sliced green onions (optional)

Directions

  1. In a small bowl or measuring cup, combine the soya sauce, oyster sauce, honey and red pepper flakes; set aside.
  2. Heat a large wok or skillet over medium-high heat; add the sesame seeds and cook, stirring constantly, for 1-3 minutes or until golden brown. Remove to a plate and set aside.
  3. Add the oil to the wok and heat over medium-high heat until hot. Add the mushrooms and stir-fry for 1 –2 minutes or until starting to brown. Stir in soya sauce mixture and sesame seeds; stir-fry for 2-3 minutes or until mushrooms are well coated and just tender. Serve sprinkled with green onions if desired.

Nutrition Facts

Per Serving
Calories: 84
Sodium: 385 mg
Protein: 2.5 g
Fat: 5.6 g
Carbohydrates: 7.6 g
Dietary Fibre: 2.0 g

Recipe adapted from the Australian Mushroom Growers’ Association.

0 comments
Warm Mushroom Dip with Baked Pita Crisps

Warm Mushroom Dip with Baked Pita Crisps

This light dip is superb with these easy low fat crisps. The crisps keep well in an airtight container – so make a big batch.

Ingredients

2 tbsp butter or vegetable oil
1 lb fresh mushrooms, finely chopped
2 tsp lemon juice
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup light sour cream
2 tsp dried dill weed
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
Baked pita crisps (recipe below)

Directions

In large skillet melt butter over medium heat; stir in mushrooms, lemon juice, garlic and onions sauté until tender and the liquid given off by the mushrooms has evaporated, about 5 –7 minutes. Reduce heat to simmer; mix in sour cream, dill weed, paprika, salt and pepper and simmer until slightly thickened and warm.
Serve warm with pita crisps, multigrain, low-fat crackers or breadsticks

Makes 1 cup (250 mL) or 16 servings

Tip: Substitute 2 tbsp (25 mL) fresh minced dill for the dried and garnish with fresh dill sprigs.

Baked Pita Crisps: Cut 2 whole wheat pita breads in half horizontally with scissors or serrated knife. Cut each half into 8 triangles. Arrange in single layer on cookie sheet; bake in 400ºF(200ºC) for 8-10 minutes or until lightly browned.

Variation: Tortilla Crisps: Substitute 4 small whole wheat flour tortillas for pitas.

Nutritional Information

Per Serving: 61 Calories, 139 mg Sodium, 2.8 g Protein, 2.5 g Fat, 7.9 g Carbohydrates, 1.2 g Dietary Fibre.

0 comments

Salisbury Steak with Mushroom Gravy

These Salisbury steak patties are made with a blend of 50% beef and 50% diced mushrooms, the perfect combination for a healthy weeknight dinner that tastes great! This dish is so versatile it can be served as a hot sandwich, over mashed potatoes or over egg noodles for a dish your whole family will love.

Prep time: 20 minutes                
Cook time: 21 minutes
Serves: 4

Ingredients

  • 1 tsp (5 mL) oil
  • 1 small onion, diced
  • 1/2 lb (8 oz) diced crimini mushrooms
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/2 lb (8 oz) extra lean ground beef
  • 1/3 cup (80 mL) breadcrumbs
  • 1 large egg, beaten
  • 1 tsp (5 mL) Italian seasoning

Gravy

  • 1 tbsp (15 mL) salted butter
  • 1/2 cup (125 mL) sliced onion
  • 1 cup (250 mL) sliced button mushrooms
  • Pinch each salt and pepper
  • 1 1/2 cups (175 mL) beef broth
  • 1/2 cup (125 mL) frozen peas
  • 1 tbsp (15 mL) cornstarch
  • 2 tbsp (30 mL) cold water
  • 1/4 cup (60 mL) sliced green onions

 

Directions

Salisbury Steaks

Heat oil in a medium sized skillet over medium-high heat. Cook onion for 1 minute. Mix in mushrooms, salt and pepper and cook for 5 minutes stirring. Take off heat and cool slightly.

In a large bowl, mix together beef, mushroom mixture, breadcrumbs, 1 egg and Italian seasoning until well combined. Form the meat mixture into 4 equal sized patties. Cook in a large skillet over medium heat for 5 minutes on each side or until cooked through. Take skillet off heat and set patties aside on a plate.

Gravy

In the same skillet, melt butter over medium heat. Add onions, mushrooms, salt and pepper. Cook for 3 minutes or until vegetables have softened. Whisk in the beef broth and bring to a simmer. Stir in peas and cook for 1 minute.

In a small bowl mix cornstarch with cold water. Whisk the cornstarch mixture into the broth and continue until smooth. Cook for 1 minute or until sauce has just thickened. Add the meat back to the pan and spoon the gravy over the top. Sprinkle with green onions and serve.

Enjoy!

0 comments

Mushroom Veggie Burgers

The plant-based cuisine movement continues to grow in popularity and this wholesome mushroom veggie burger recipe packs a nutrition and flavour punch! These burgers are full of nutrients and the hearty mushrooms leave you feeling satisfied.

Prep time: 20 minutes
Cook time: 13 minutes
Makes: 5 burgers

Ingredients

  • 1 tsp (5 mL) vegetable oil
  • 2 cups (500 mL) 1 cm x 1cm cubed hearty mushrooms (portobella, shiitake, crimini)
  • 1 cup (250 mL) diced zucchini
  • 1/2 cup (125 mL) onion, minced
  • 1 19 fl oz can (540 mL) black beans, drained and rinsed
  • 2 eggs, beaten
  • 3/4 cup (180 mL) panko breadcrumbs
  • 1 tbsp (15 mL) Montreal steak spice
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) vegetable oil

Directions

Heat oil in a large non-stick skillet over medium-high heat. Stir in mushrooms, zucchini and onions, cook for 3 minutes. Set aside in a large bowl and allow to cool for 5 minutes.

In a medium sized bowl, mash 3/4 of the black beans (around 1 ½ cups) with a fork or potato masher. Add into the large bowl with the mushroom mixture. Next, stir in remaining black beans, eggs, breadcrumbs, steak spice and garlic powder. Mix until well combined and let sit for 10 minutes.

Form burgers by squeezing 1/2 cup (125 mL) of the burger mixture in your hand and forming a patty, make sure to press the burgers together tightly.

Heat oil in a large non-stick skillet over medium-low heat. Cook burgers for 5 minutes on each side making sure to flip gently. Cook until golden brown on each side.

Serve and dress the burger however you like.

Enjoy!

0 comments

Mushroom Vol-au-Vent

Vol-au-vent with a mushroom filling will always be a classic for one simple reason- they are delicious! A crisp, golden puff pastry with a creamy filling, this is a popular appetizer that will be sure to impress.

Prep time: 20 minutes      
Cook time: 32 minutes
Makes: 9 Vol-au-Vent

Ingredients

  • 1 package (450 g) rolled out frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp (15 mL) water
  • 1 tbsp (15 mL) salted butter
  • 1 cup (250 mL) sliced onion
  • 3 cups (750 mL) sliced white and crimini mushrooms
  • 1/2 tsp (2 mL) each minced thyme and rosemary
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) cornstarch
  • 1/2 cup (125 mL) beef broth
  • Fresh thyme leaves for garnish

 

Directions

Preheat oven to 400°F (200°C). On a lightly floured surface, unfold one puff pastry sheet. Using a 3-inch round cutter, cut out 9 circles. Place on a parchment-lined baking sheet.

Unfold the remaining pastry sheet. Cut 9 more circles out with the 3-inch round cutter; with a 2-inch cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Bake until dark golden brown, 20 minutes. Cool on a wire rack.

Meanwhile, melt butter in a large skillet over medium heat. Add onions and cook for 5 minutes stirring. Stir in sliced mushrooms, thyme, rosemary, salt and pepper. Cook for 5 minutes stirring. In a small bowl, whisk together cornstarch and beef broth. Add the broth mixture to the mushrooms and bring to a simmer for 30 seconds, until thickened. Take off heat and allow to cool for 5 minutes.

When puff pastry is cool enough to handle, hollow out pastries with a small spoon. Fill each pastry with mushrooms mixture and garnish with fresh thyme leaves.

Enjoy!

0 comments