Mushroom Farro Risotto

Prep time: 20 minutes
Cook time: 45 minutes     
Servings: 4

 

Ingredients

  • 1 tsp (5 mL) vegetable oil
  • 1 small onion, diced
  • 2 cups (500 mL) sliced hearty mushrooms (crimini, portobella and shiitake)
  • 1/4 tsp (1 mL) black pepper
  • 1 tsp (5 mL) dried thyme
  • 1/4 cup (60 mL) white wine
  • 1 cup (250 mL) farro
  • 2 cloves garlic, minced
  • 3 cups (750 mL) sodium reduced chicken broth
  • 1/2 cup (125 mL) frozen peas
  • 1/4 cup (60 mL) shredded parmesan cheese
  • 1/4 cup (60 mL) chopped fresh parsley

 

Directions

  1. Heat oil in a large pot over medium heat. Stir in onions, mushrooms, pepper, and thyme. Cook for 3 minutes. Pour in wine to deglaze the pot, cook stirring for 30 seconds. Stir in farro and garlic, cook for 1 minute.
  2. Stir in broth and bring to a boil. Reduce heat to medium-low, cover, and cook for 30 minutes or until the farro is tender.
  3. Remove lid, stir in frozen peas and continue cooking and stirring for 8 minutes, uncovered, until desired thickness has been reached.
  4. Remove from heat, stir in parmesan cheese and garnish with fresh parsley.

 

 

 

Halloumi Kebabs

Halloumi Kebabs

Eating with your hands is tradition at a barbecue and these skewers are no exception! The salty halloumi cheese is the perfect complement to the umami-rich mushrooms. Customize these skewers any way you like!

Ingredients

250g halloumi cheese
1 yellow pepper, deseeded
1 red onion
8 large white or crimini mushrooms
1 tbsp (15 mL) olive oil
2 tbsp (25 mL) fresh chopped coriander
juice of 1 lime
1 clove of garlic, crushed
freshly ground black pepper

Directions

1. Cut the cheese, pepper and onion into even-sized pieces about 1 inch (2.5 cm) square.
2. In a large bowl, mix the oil, coriander, lime, garlic and plenty of ground black pepper. Stir in the cheese, pepper, onion and mushrooms and leave to marinate in the fridge for at least 30 mins or overnight if preferred. 3. When you’re ready to barbecue the kebabs, thread the cheese and vegetables onto skewers.
4. Place the kebabs over the hot coals, turning occasionally until charred at the edges – about 10 minutes. Brush with leftover marinade juices as you turn them.
5. Serve with a green salad.

Mushroom Lasagna

Skillet Mushroom Lasagna

Recipe courtesy of Sweetsugarbean.

Serves: 4 | Prep time: 30 minutes | Total time: 45 minutes

Ingredients

6 lasagna noodles (about 2 inches wide)
1 Tbsp butter
1 lb cremini mushrooms, sliced
1 clove garlic, minced
5 cups assorted baby greens such as spinach, kale, chard, arugula
1/4 teaspoon each salt and pepper
3 Tbsp all-purpose flour
3 Tbsp butter
2 cups milk
1 cup shredded mozzarella cheese
2/3 cups extra-smooth ricotta cheese
1 Tbsp Dijon mustard
pinch cayenne pepper
pinch nutmeg
1/4 cup grated Parmesan cheese
canola oil for greasing skillet

Directions

  1. In large saucepan of boiling salted water, cook the noodles for 2 minutes less than package instructions for al dente; drain.
  2. While the noodles are cooking, in a 10-inch cast iron skillet, heat the butter over medium-high heat. Cook the mushrooms and garlic, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add the baby greens, and cook, stirring occasionally until they begin to wilt, about 2 minutes. Scrape into a bowl. Stir in the salt and pepper.
  3. In a small saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup of the mozzarella, the ricotta, mustard, cayenne pepper and nutmeg. Stir constantly until the cheese is melted. Remove from the heat.
  4. Wipe out the cast iron skillet after you cook the mushrooms and greens and give it a little greasing with canola oil. . Pour 1/2 cup of the sauce into bottom of the skillet. Arrange 3 of the noodles over top, you may need to trim the ends to fit skillet. Top with half of the mushroom mixture. Spoon half of the remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with the remaining mushroom mixture, sauce and mozzarella. Sprinkle with Parmesan cheese. 5. Bake in 400°F oven until mozzarella is melted and sauce is bubbly, about 1015 minutes. Broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes before serving.
Mushroom Pork Dumpling Mushroom Broth

Pork Mushroom Dumplings in Mushroom Broth

Recipe courtesy of The Yum Yum Factor.

Serves: 8-10

Pork Mushroom Dumplings

Ingredients

2 cups napa cabbage, finely shredded
1/2 tsp plus 1/2 tsp kosher salt
1 tbls grated ginger
1/4 cup finely chopped Chinese chives or green onion
1/2 cup ground pork
1/2 cup ground white button mushrooms (whizzed in a mini food processor or hand chop finely)
1/8th tsp pepper
1/4 cup chicken stock or water
1.5 tbls soy sauce
1 tbls shoaxing wine (omit if you can’t find it)
1 tbls canola oil
1.5 tbls sesame oil
31-35 wonton wrappers (about 3.5” round wrappers are best)

Directions

  1. Put some parchment on a baking tray.
  2. Toss the cabbage with 1/2 tsp salt and set aside for 15 minutes to draw out excess moisture. Drain the cabbage in a strainer, rinse with water and squeeze out all the water. You should be left with about 1/2 cup of cabbage.
  3. Add the ginger, chives, pork and mushrooms and mix until combined. In another small bowl, mix 1/2 tsp salt, pepper, sesame oil, stock, soy sauce, shoaxing wine and canola oil and fold into the meat/mushroom mixture until incorporated. You should have about 2 cups of fillings.
  4. Lay out your wrappers and spoon about 1/2 tbls of filling on each one. (if your wrappers are larger or smaller than 3.5”, you will have to adjust slightly)
  5. Dip your finger in water and moisten around the outer edge of the wrapper before you fold in half.
  6. You can hand pleat the dumplings, you can use a dumpling mold to crimp it or you can use a fork to seal the edges of the dumpling. Set aside on the parchment lined tray until they are all done.
  7. If you are not making the dish right away, cover the tray of dumplings with plastic wrap and store in the fridge for a few hours.
  8. You can also throw them in the freezer, on the tray and after they are hard, put them in a freezer bag for later. When cooking from frozen, just drop them in the water straight from the freezer.
  9. Bring a large pot of water to a light simmer and then add your first batch of dumplings – don’t over crowd the pot. When they float to the top, after 5-8 minutes, they are done so remove with a slotted spoon and place a few of them in each shallow soup bowl.

Mushroom Broth

Ingredients

  • 20 grams of wood ear mushrooms (use dried shiitake if you can’t find wood ear mushrooms)
  • 2 litres of mushroom broth or chicken broth ( two 900ml boxes of broth)
  • 10 crimini mushrooms, thinly sliced
  • 3 tbls grated ginger
  • 4 green onions, thinly sliced
  • 2 tbls light soy sauce
  • 3 tsp black vinegar
  • 100 grams enoki mushrooms

Directions

  1. Soak the wood ear mushrooms for about 10 minutes in hot tap water.
  2. Drain the mushrooms through a strainer, keep the liquid and set aside.
  3. Combine the crimini mushrooms, the strained soaking liquid, the mushroom broth, ginger, green onion, soy sauce and black vinegar in a pot.
  4. Bring to a boil, reduce heat and simmer for 15 minutes. Add in the enoki mushrooms after ten minutes.

 

To Finish:

Top the dumplings that you have put in the shallow bowls with Mushroom Broth, sliced scallions and a sprinkle of togarashi and serve.

Mushroom Pate board

Citrus-Kissed Mushroom Pâté

Recipe courtesy of The Messy Baker.

Makes about: 1 ½ cups | Prep time: 15 minutes | Cooking time: 25 minutes

Ingredients

1 pound cremini mushrooms, quartered
½ red onion, ½-inch thick slices
2 cloves garlic
4 sprigs fresh thyme
2 tablespoons olive oil
Salt
Freshly ground black pepper
1/3 cup walnut halves
¼ cup soft goat cheese or feta
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
Finely grated zest of 1 lemon</span
Finely grated zest of 1 orange

Directions

  1. Preheat oven to 375F. Line a rimmed baking pan with parchment.
  2. In a large bowl, toss the mushrooms, onions, garlic and thyme. Drizzle with oil and toss to coat. Spread on the prepared baking sheet. Give a light sprinkle of salt and a generous grinding of black pepper. Bake for 20 minutes, stirring halfway through. Add walnuts and bake 5 more minutes, being careful the walnuts don’t burn.
  3. Place the pan on a wire rack and allow the mushroom mixture to cool to room temperature. Remove thyme sprigs.
  4. Transfer the mushroom mixture into a food processor fitted with a steel blade. Add the cheese, lemon juice, balsamic vinegar, lemon zest and orange zest. Pulse until the mixture is finely chopped and spreadable, stopping to scrape down the sides of the bowl as needed.  Taste, adding more salt and pepper, if needed.
  5. Serve at room temperature on bread, crackers, or toast.