Mushroom Bruschetta

I made this take on mushroom bruschetta which can serve as a tasty appetizer or in my case, a tasty lunch when topped with a fried egg and served with some greens.

Recipe courtesy of Fabiola from Shamcake.

Prep Time: 15 mins. | Cook Time: 10 mins. | Makes: 6 pieces of bruschetta.

Ingredients

Marinated Mushrooms
1 box Crimini mushrooms, sliced (sub in wild mushrooms, even better!)
a dab of butter (1-2 tsp… I never count)
2-3 sprigs fresh thyme
1/2 clove garlic, finely grated (I used a microplane)
1 tbsp balsamic vinegar
salt and pepper to taste
Arugula Pesto
1/3 cup raw almonds
1 clove garlic
3 cups arugula
1/4 cup grated parmesan cheese
1/4 cup olive oil or enough to bring the mixture together

Method

Marinated Mushrooms 
Heat a pan on medium-high heat with the dab of butter, then add the mushrooms. Season with salt and pepper and let cook for 2-3 minutes to brown a bit before adding the garlic and thyme. Once the mushrooms are cooked remove from heat and add the balsamic vinegar.
Arugula Pesto
In a food processor, process the garlic and almonds until smooth. Add in all the arugula at once along with the parmesan cheese (squish down if necessary) and process while drizzling the olive oil until you have a thick smooth paste.
To assemble bruschetta, slice your bread of choice or use (this recipe) and spread on a layer of pesto. Top with mushrooms, then parmesan cheese. Bake at 400F until the bread is lightly toasted and the cheese is melted and golden brown.
Seriously. Put an egg on it and make it a meal.

Mushroom Breakfast Muffins

I’m a big fan of mushrooms, eggs and tomatoes for breakfast but some days I don’t have time to cook myself that type of meal – especially during the week. These muffins combine the best of the morning meal in a hand-held breakfast-to-go!

Recipe and photo by Mardi of eat. live. travel. write.

Prep Time: 15 mins. | Cook Time: 25 mins.

Ingredients

200g mixed mushrooms
2 large cloves garlic
4 tablespoons butter
325g (2 cups) flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
60mls (1/4 cup) sunflower or vegetable oil
180mls (3/4 cup) milk
75g soft goat cheese, crumbled
6 cherry tomatoes, halved

Method

1. Preheat the oven to 350°F.
2. Prepare your muffin tin by lining it with paper muffin cups or greasing it with a little oil or butter.
3. Slice the mushrooms and set aside 12 cross-sections to add to the top of the muffin batter before baking, or if you are using smaller mushrooms like shiitake, set aside 12 whole ones. Finely chop the rest of the mushrooms.
4. Peel and mince your cloves of garlic.
5. Hat the butter in a heavy pan over medium-high heat and sauté the mushrooms and garlic until the mushrooms are golden and have lost most of their moisture.
6. Set aside to cool.
7. Combine flour, baking powder and salt in a large mixing bowl.
8. In a separate smaller bowl, whisk the eggs with the oil and milk.
9. Mix in the crumbled goat cheese.
10. Fold the wet ingredients into the dry ones.
11. Carefully add the sautéed mushrooms and garlic.
12. Divide the batter between the muffin cups.  Top each muffin with the reserved slices of mushroom/ whole mushroom and one half of a cherry tomato.
13. Bake for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
14. Enjoy warm.

Muffin Tin Meatloaves

A serving of vegetables has made their way into these mini chicken meatloaves, but you wouldn’t know it. The mushrooms and carrot help keep the meatloaf moist while adding flavour and nutrients. Make a big batch in advance and freeze for up to 1 month.

Recipe developed in partnership with Chicken Farmers of Canada.

Prep Time: 10 mins. | Cook Time: 30 mins. | Makes: 12 mini meatloaves.

Ingredients

8 oz (227 g) fresh crimini mushrooms
1 lb (500 g) ground chicken
1/4 small onion, finely diced
1/4 cup (60 mL) grated carrot
1 clove garlic, minced
1/2 tsp (2 mL) Worcestershire sauce
3/4 cup (175 mL) breadcrumbs
1 egg
1/2 tsp (2 mL) Italian herbs
3 tbsp (45 mL) mustard
3 tbsp (45 mL) brown sugar
1/3 cup (75 mL) ketchup

Method

1. Preheat the oven to 350°F/175°C.
2. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large mixing bowl, combine mushrooms, chicken, onion, carrot, garlic, Worcestershire, breadcrumbs, egg and Italian herbs; mix until evenly combined.
4. Spray muffin tin with non-stick spray. Fill each tin cup to the top with meat mixture.
5. In a small bowl mix together mustard, sugar and ketchup. Spread sauce evenly over top of each meatloaf. Tent tray lightly with foil. Bake for 20 minutes and then remove foil cover. Bake for an additional 10 minutes or until meat thermometer registers 165°F/74°C. Serve with a side of mash potatoes and steamed green beans.

 

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Moroccan Beef and Cremini Tagine

Tagine simply means stew. You can make this mushroom-infused Moroccan classic without the traditional cone-lidded tagine slaoui. A simple deep skillet and lid will do. All you need is something to absorb all the spicy sauce.

Recipe and photo courtesy of The Messy Baker.

Prep Time: 30 mins. | Cook Time: 45 mins. | Serves: 4-6

Ingredients

Meatballs
1/2 pound cremini mushrooms (about 10 2-inch mushrooms), quartered
1 large onion, peeled and quartered
1 pound extra lean ground beef
2 cloves garlic, crushed
1 tablespoon finely chopped cilantro
2 teaspoons sweet paprika
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
Sauce
2 tablespoons butter
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried chili flakes (optional)
remaining onion (from above)
2 tablespoons freshly grated ginger root
2 cloves garlic, crushed
2 to 3 tablespoon fresh lemon juice
1/4 cup chopped cilantro leaves

Method

Meatballs
1. Place the mushrooms in a food processor fitted with a steel blade. Pulse until the mushrooms resemble couscous, about 10 pulses. Place minced mushroom in a large bowl. Place the quartered onions in the food process and pulse until minced. Add 1/4 cup of the minced onions to the mushrooms and set the remaining onions aside for the sauce. There should be about 3/4 cup of onions left.
2. Using your hands, mix the beef, garlic, cilantro, paprika, salt, and black pepper into the mushroom and onions. Roll into 1-inch balls. A 1-tablespoon cookie scoop speeds up this process and makes for uniform meatballs. You should have about 40 meatballs.
3. Heat a deep 12-inch skillet over medium-high. Working in batches so you don’t overcrowd the pan, brown the meatballs. Set the meatballs aside. Do not wipe pan out. The browned bits add flavour to the sauce.
Sauce
1. Melt the butter in the meatball skillet over medium heat. Add the coriander, cumin, paprika, cinnamon, black pepper and chili flakes, if using. Fry for a 30 seconds or until fragrant. Add the onion, ginger and garlic. Cook until the onion is translucent, about 5 minutes. Gently add the meatballs back into the pan. Add enough water to cover the meatballs by 2/3, about 1 cup. Bring the sauce to a boil, reduce to a simmer and cook with lid partially on for 40 minutes. Occasionally check to ensure the sauce hasn’t cooked down too far. You want about a cup of sauce left. Add more water if necessary.
2. Transfer to a warmed serving dish, sprinkle with fresh lemon juice and cilantro leaves. Serve with Middle Eastern flat bread to soak up the sauce. Alternatively, you can serve over couscous or rice.

Miso Mushroom Noodle Bowl

This bowl of noodles is quick and simple to prepare and only requires a few ingredients, making it an ideal choice for a weeknight or a quick weekend lunch. Nowadays it’s much easier to find fresh soba noodles in the supermarket and these are what I prefer, although you could use any type of noodle.

Recipe Courtesy of Mardi Michels from eat.live.travel.write.

Prep Time: 5 mins. | Cook Time: 15 mins.

Ingredients

2 tablespoons vegetable oil
2 shallots, finely sliced
2 small hot chili peppers, finely sliced
2 cloves garlic, minced
1x 1-inch piece ginger, grated
3 tablespoons yellow miso paste
2 tablespoons soy sauce
4 cups mushroom or vegetable broth
2 cups mixed mushrooms (I used white, crimini and shiitake and left the shiitake intact, quartered the white and finely sliced the crimini)
200g fresh soba noodles handful cilantro, roughly chopped

Method

  1. Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).
  2. Over a medium-high heat sauté the shallots, chili peppers, garlic and ginger until they are just starting to soften, but don’t let them colour.
  3. Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.
  4. Add the broth, increase the heat and bring to a boil.
  5. Add the mushrooms and bring back to the boil.
  6. Add the noodles and cook for a remaining 4-5 minutes – the noodles and the mushrooms should be “al dente”.
  7. Divide amongst four bowls and serve with a scattering of cilantro.