Mushroom Ravioli

When I thought of what I could put into raviolis next, the first thing that came to mind was mushrooms. They are so very flavourful and absorb anything you put with them, intensifying all that delicious savoury goodness. Mixed with a little fresh herbs, wine and cream (and bacon!) what else could you possibly need?

Recipe and photo courtesy of Elizabeth from Guilty Kitchen.

Prep Time: 1 hr. 30 mins. | Cook Time: 1 hr.


For the pasta:
1 cup semolina flour
1 cup all purpose flour
1/2 tsp salt
4 eggs
For the Filling:
2 tbsp butter
1/2 large onion, diced very fine
1 clove garlic, grated or minced
300g white or brown mushrooms, diced very fine
1 tsp fresh rosemary, finely minced
50-75g cream cheese
For the Sauce:
1 clove garlic, minced or grated
1/4 cup butter
1 tbsp fresh rosemary, finely minced
kosher or sea salt to taste
fresh ground pepper to taste
35g cream cheese
1/4 cup white wine
4 strips thick cut bacon, diced


For the pasta:
1. In a large bowl, combine the two flours and salt.
2. Make a well in the flour and crack in the eggs.
3. Get messy! Dig in with your bare hands and squish and mix and mash until the egg and flour are completely incorporated. Continue to knead for about 10 minutes, or until the dough becomes smooth and elastic.
4. Form into a ball, cover with a damp kitchen towel and let rest for 30-90 minutes.
5. Cut the dough into two pieces and get yourself a small bowl of water.
6. On a heavily floured surface, roll out the dough until it’s almost see through. VERY thin. Cut into long strips with a pizza cutter or knife about 3 or 4 inches wide and then repeat in a perpendicular direction. you should be creating squares that are 3 to 4 inches.
7. Heap a large tbsp or so onto each square, wet the edges with water and place a second square over top. Pinch the edges together and set aside on another floured surface. You can cover with another damp kitchen towel here to prevent the pasta from drying out.
8. Continue until you run out of dough and filling.
9. To cook your pasta, boil a large pot filled with at least 8 cups of water and add about 1 tbsp of salt (make the water almost to ocean saltiness), bring to a boil, toss in the pasta and cook for about 4 minutes.
10. Remove and drain.
For the Filling:
1. In a large, heavy bottomed sauté pan, heat the butter, garlic and onions.
2. Add the mushrooms and rosemary and continue to sauté until everything is cooked through, about 7 minutes.
3. Remove from heat and stir in the cream cheese. Set aside until cool and then fill your pasta!
For the Sauce:
1. In a heavy bottomed sauté pan, cook your bacon until desired crispness, set aside on kitchen towels to drain.
2. Wipe out pan and heat butter and garlic until the butter has melted and begun to bubble.
3. Add in the rosemary, salt and pepper. Stir and cook 2 minutes.
4. Add the wine and reduce down by half.
5. Remove from heat and stir in the cream cheese. Toss hot, drained pasta fresh from the pot in the sauce. Plate, sprinkle with bacon and serve!

Mushroom Quesadillas

Being mad obsessed with all things Mexican as of late, what better way to showcase some mushrooms than sandwiched between two tortillas. Bursting with seasoned mushrooms and gooey cheese then smothered in a zesty lime cream, these quesadillas may just have you jumping on board with Meatless Monday. 

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4


1 tablespoon butter
200 g mushrooms (oyster, crimini, button & shitake), sliced
1 onion, diced
1 jalapeno, minced
3 cloves garlic, minced
pinch salt and pepper
½ cup cilantro, chopped plus more to garnish
2 cups shredded Monterey jack cheese
¼ cup crumbled feta cheese
8 corn tortillas
4 lime wedges
2 green onions, sliced
Lime crema
½ cup sour cream
zest of ½ lime
squeeze lime juice


1. Prepare lime crema by combining all ingredients. Set aside.
2. Melt butter in a skillet over medium-high heat.  Sauté onions til starting to become translucent, about 3 min. Add mushrooms, jalapeno, and garlic. Add a good pinch of salt and pepper. Cook til mushrooms release juices then start to brown, about 5 min. Add cilantro. Remove from heat.
3. Heat a cast iron skillet over medium heat. Add a tortilla. layer with ¼ cup Monterey Jack, ¼ of the mushrooms, 1 tablespoon Feta, then another ¼ cup Monterey jack cheese. Top with a second tortilla. Cook until crisp and browned on both sides.
4. Slice and serve with lime crema, green onions. cilantro, and salsa of choice.  If desired amp up the heat by replacing jalapeno with a hotter variety or serving with a hot salsa.

Mushroom Nuggets

Recipe and photo courtesy of Diane from Kitchen Bliss.

Prep Time: 10 mins. | Cook Time: 20 mins.


small button or cremini mushrooms (about 325-425 grams)
beaten egg
seasoned breadcrumbs (about 1 cup)
1 cup of vegetable oil


Ensure that the mushrooms are clean. Cut (and discard) a thin slice off the base. Dip each mushroom into the beaten egg. Then coat in seasoned breadcrumbs. “Deep fry” in about ¾” of fairly hot oil – first on one side and then briefly flipped to the other side. The mushroom is edible raw, so you are frying these only to get a nice colour. Additional salt can be sprinkled on them as they come out of the frying oil.

Tip Tip

Breadcrumbs should be as fresh as possible – make at home or purchase from your local bakery. Some bakeries sell seasoned breadcrumbs, but you can make your own with your favourite flavour profile. For 1 cup of breadcrumbs add any/all of the following: 1/4 tsp dried thyme (or 1/2 tsp fresh, chopped), 1/4 tsp dried, crushed rosemary (or 1/2 tsp fresh, chopped fine), 1/2 tsp dried basil and/or oregano, 1 tsp dried parsley, 1 tsp garlic powder, a pinch of nutmeg, sage, and salt to taste – and also consider sprinkling salt on freshly fried mushrooms. Depending upon your mayo dip plans, add a touch of heat to the breadcrumbs with a pinch of cayenne. Although this is Hungarian, best not to add paprika to the breadcrumbs, since it burns when in contact with high heat.
For optimum control I tend to cook only 4-5 at a time and place them on paper towels as they are removed from the oil.
A spider or slotted spoon is great for quick removal from the oil
These are best when made/served fresh.
Mayo Dips:
Serve with mayo dip(s). In Hungary that might be mayo mixed with some creamed horseradish – but one can get creative – and offer guests a small selection. Mayo Dips are all the rage at trend-setting Brooklyn’s Smorgasburg. Mayo blended with avocado or guacamole, sriracha, curry, mango, caramelized onion – you are limited only by your imagination and taste buds. Enjoy!

Mushroom Muhammara

This is a mushroomy take on a classic Middle Eastern dish. While there seems to be a lot of roasting and toasting, it’s all timed to come together quickly without wasting time or energy. The results are spicy, full of flavour and totally irresistible.

Recipe and photo courtesy of Charmian from The Messy Baker.

Prep Time: 15 mins. | Cook Time: 30 mins. | Makes: 1 1/2 to 2 cups.


3 red bell peppers
1/2 pound cremini mushrooms, quartered (about 3 cups)
1/4 cup extra-virgin olive oil
1/2 teaspoon fine sea salt
3/4 cup chopped walnuts
1/2 cup bread crumbs
2 tablespoons pomegranate molasses*
2 tablespoons Aleppo pepper flakes*
2 tablespoons fresh lemon juice
fresh cilantro or mint for garnish, optional


1. Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper. Remove the cap and tip from the bell peppers, then slice them in half lengthwise. Remove and discard the seeds and ribs. Place the peppers cut side down on one of the lined baking sheets. Roast in the oven until blistered and blackened, about 20 to 25 minutes.
2. Meanwhile, in a medium bowl, toss the mushrooms in 2 tablespoons olive oil and salt. Spread in a single layer on the second lined baking sheet, and roast in the oven along with the peppers. Stir after 10 minutes. Keep cooking until the water they release has evaporated, about 20 minutes. Set aside to cool. The mushrooms and peppers will be done about the same time.
3. When the peppers are roasted, place them in a bowl and cover with plastic wrap until they are cool enough to handle, about 10 minutes. Covering them is essential since the steam will loosen the skin.
4. While the peppers and mushrooms cool, spread the walnuts on a baking sheet and place in the hot oven. Turn off the heat and leave them to toast for 7 to 10 minutes or until fragrant. Remove from oven to cool.
4. By this time the peppers should be ready. Simply peel the skin off and discard it. Roughly chop the peppers and put them into the bowl of a food processor fitted with a steel blade. Add the cooled mushrooms, toasted walnuts, breadcrumbs, pomegranate molasses, Aleppo pepper flakes, lemon juice and remaining 2 tablespoons olive oil. Pulse until ground.
5. Serve drizzled with more olive oil, if desired, and garnish with chopped cilantro or mint.
*While pomegranate molasses are becoming a common item in larger grocery stores, a trip to the Middle Eastern grocery store should get all the ingredients you need.
If you can’t find Aleppo pepper flakes, substitute an equal amount of hot scaled peppers or 1 teaspoon of paprika.

Mushroom Crostini with Herbs and Garlic

Recipe and photo courtesy of Chrissie from The Busy Baker.

Prep Time: 5 mins. | Cook Time: 10 mins.


4 oz low-fat cream cheese (use high-fat if you prefer), softened to room temperature
1 clove of garlic, finely grated
a pinch of sea salt
a pinch of pepper
1/4 tsp dried basil
1/2 tsp dried thyme
approximately 1/2 whole grain baguette (about 16 thin slices)
220g Canadian crimini mushrooms, thinly sliced
2 tsp olive oil
1/2 tsp dried thyme
1/4 cup white wine
a pinch of sea salt
a pinch of pepper
fresh chives for garnish


1. Slice the 1/2 baguette into 16 thin slices and toast in a 375 degree oven until they’re a nice light golden brown colour (about 5-6 minutes)
2. Combine the softened cream cheese, the finely grated garlic, salt, pepper, basil and thyme until the mixture is smooth and the herbs and spices are incorporated evenly.
3. Heat a large skillet over medium high heat and add the olive oil, sliced crimini mushrooms, thyme, salt and pepper and saute until the mushrooms just begin to release their juices.
4. Add the white wine, reduce the heat to medium-low, and cover the pan while the mushrooms simmer in the wine until they’ve softened completely and turned a rich, dark brown colour.
5. Spread each toasted slice of baguette with a generous dollop of the herb and garlic cream cheese mixture and spoon several mushroom slices on top.
6. Garnish with some fresh chives, and serve immediate