Mushroom & Thyme Cheddar Tart

It works well year-round as mushrooms fit with every season. I just love the combination of the earthy mushrooms, caramelized onions & fresh herbs.

Recipe and photo by Marcella of Hey Modest Marce

Prep Time: 10 mins. | Cook Time: 30 mins.

Ingredients

1 tablespoon olive oil
1 clove of garlic, minced
1 medium yellow onion, sliced thin
1-1.5 cups of mushrooms, sliced thin (I used crimini mushrooms)
1 teaspoon fresh thyme
1 sheet of frozen puff pastry
1 cup Irish cheddar cheese, grated
2-3 sprigs of fresh thyme, for garnish

Method

1. In a saucepan over medium heat add the olive oil & garlic. Once the garlic has infused into the oil, add the sliced onions, mushrooms & thyme.
2. Let cook over medium heat for 15 minutes, until the onions begin to caramelize & the mushrooms cook down. Remove from heat & let cool.
3. While the mixture cools, prepare the puff pastry. Roll out frozen puff pastry into a square, trim edges & place on a baking sheet.
4. Brush with olive oil, top with grated cheddar & evenly distribute the mushroom mixture.
5. Bake at 400 degrees for 15 minutes, or until the pastry edges have puffed & turned a golden brown.
6. Garnish with fresh thyme sprigs, slice & serve.

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Veggie Quinoa Chili

Healthy, hearty Veggie Quinoa Chili is full of plant based protein, iron, fibre and antioxidants! The perfect winter bowl to warm your soul and fill you with delicious nutrition.

Recipe and photo by Kimberlee of Picky Diet

Prep Time: 20 mins. | Cook Time: 60 mins.

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 medium white onion, diced
3 cloves garlic
1 bell pepper, seeded and diced
2 cups chopped crimini mushrooms
½ cup dry quinoa, rinsed well and drained
2 28oz cans of diced tomatoes, with juices
1 cup vegetable broth
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
Fresh ground sea salt and pepper, to taste

Method

1. In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
2. Add the mushrooms and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
3. Add in the quinoa and barely enough water to cover it and cook on low until the quinoa has just absorbed the water
4. Now add the diced tomatoes (with the juice) and broth. Stir to combine. Increase heat to medium-high.
5. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, turmeric, cayenne pepper, paprika and salt and pepper. Bring to a boil, reduce heat to low, and simmer until thickened, about 30 minutes. Taste and season with additional spices or salt and pepper if desired.

Tips & Nutrition

Chili is a healthy food that often is topped with less healthy items like cheese and sour cream. Keep your chili healthy by topping it with sliced avocado, nutritional yeast, chopped onion or hemp seeds.

Feel free to make this chili more spicy by adding crushed red pepper, additional cayenne pepper or any spices you desire.

I like to make a double batch and freeze it in individual sized portions to be easily reheated on busy nights.

Mushroom Soup Gratinée

What a better way to warm up and stay cozy than having a delicious broth of vegetables simmering on the back burner. This mushroom soup is a bit of a twist on the classic French Onion.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 6

Ingredients

3 Tbsp unsalted butter
1 red onion, diced
1 pound cremini mushrooms, sliced
4 garlic cloves, minced
1 (.5 oz/14 g) package dried porcini mushrooms
1 Tbsp Dijon mustard
1 ½ tsp dried thyme
1 tsp salt
¼ tsp pepper
4 cups vegetable or chicken stock
1 cup red wine
6 slices sourdough bread at least 3 inches in diameter
1 cup shredded Gruyére

Method

1. Heat the butter in a Dutch oven or large saucepan over medium-high heat.
2. Add the diced onions and sauté for about 5 minutes, until they are translucent.
3. Stir in the garlic and mushrooms and continue cooking for another 8 minutes or so, until the mushrooms have softened.
4. Stir in the mustard, thyme, salt, pepper and cook another minute. Stir in the stock and wine. Bring to a boil, cover and turn the heat to medium-low.
5. Simmer for about 15 minutes. Taste and adjust the seasoning.
6. Place the bread on a baking sheet and divide the cheese among the slices.
7. Place the baking sheet under the broiler and toast until the croutons are golden brown.
8. Ladle the soup into bowls and top each with a cheesy crouton.

Mushroom Soup Au Gratin

This looks like French onion soup but has the rich mushroom flavour instead of onion. It is almost a meal itself so just add a salad and dinner is ready.

Prep Time: 12 mins. | Cook Time: 25 mins. | Serves: 4

Ingredients

2 tbsp olive oil
12 oz sliced assorted fresh mushrooms (white, crimini, portabella, shiitake, oyster)
1 small onion, chopped
1 clove garlic, minced
6 cups chicken broth
1 tsp finely grated lemon rind
1/4 tsp Each ground nutmeg and pepper
4 slices French bread (1/2″/2.5 cm thick) toasted
4 oz grated or sliced Swiss cheese
2 tbsp grated Parmesan cheese (optional)

Method

1. In a large heavy saucepan heat oil over medium high heat; sauté mushrooms, onions and garlic about 3-4 minutes or until lightly browned. Add chicken broth, lemon rind, nutmeg and pepper. Bring to a boil; reduce heat and simmer, covered for 20 to 30 minutes.

2. Ladle soup into 4 deep ovenproof bowls. Float bread on top; sprinkle with Swiss cheese and Parmesan if using. Place under broiler until bubbly and lightly browned.

Variation
Add ½ cup (125 mL) dry white wine with the chicken broth.

Whole Roasted Mushroom Chili

Healthy, vegan, gluten-free, and just plain delicious, the whole roasted mushrooms lend a ton of flavour to this meal! 

Recipe and photo by Kacey of The Cookie Writer.

Prep Time: 20 mins. | Cook Time: 1 hr. 15 mins.

Ingredients

24 oz button and mini portobello mushrooms, whole
2 tbsp. olive oil
1 tsp. dried thyme
Salt and pepper
Chili
1 tbsp. olive oil
1 (28 oz) can diced tomatoes
1 (19 oz) can kidney beans, drained and rinsed
1/2 tbsp. chili powder
1/2 tsp. cumin
2 tsp. dried oregano
1 tsp. Hungarian paprika
Salt and pepper
1/4 cup tomato paste
1 red pepper, diced
1 green pepper, diced
2 medium onions, diced
4 garlic cloves, minced
2 medium carrots, chopped small
1 tsp. granulated sugar
Freshly chopped chives for garnish if desired

Method

1. Preheat oven to 425F. Line baking sheet with parchment paper or silicone liner for easy clean up.
2. Add mushrooms, oil, salt, pepper, and thyme to a large mixing bowl. Toss until well combined.
3. Pour onto baking sheet in a single layer and roast for 15 minutes. Flip, and cook for another 5-10 minutes, or until mushrooms are nice and golden.

Chili
1. In a large pot over medium-high heat, add olive oil. When hot, add in onions and carrots. Cook for 5 minutes. Add in the garlic and cook for another minute.
2. Stir in seasonings, making sure to add salt and pepper. Stir in tomato paste and cook for a few more minutes. Add in tomatoes, mushrooms, and beans. Reduce heat to a simmer and cook, uncovered, for 30 minutes. Add in your peppers and sugar. Taste for seasoning. Cook for another 30-45 minutes, or until veggies are tender-crisp.
3. Serve as is, or with freshly chopped chives, sour cream, and/or cheese (my favourite topping!)

Note: You can make this meal in the slow cooker (but definitely still want to roast those mushrooms!) Save time by prepping the chili while your mushrooms are in the oven.

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