Hungarian Beef and Mushroom Soup

Light enough to lead into a meal, filling enough to be the main attraction at lunch, this soup showcases the classic Hungarian trio of flavours — onions, sour cream and paprika. Mushrooms add umami, beef brings protein and a trio of dried peppers keeps things interesting.

Recipe and photo courtesy of Charmian from The Messy Baker.

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

Ingredients

3 tablespoon butter
2 large onions, finely chopped
1/2 teaspoon salt
1 pound lean ground beef
12 ounces mushrooms, thinly sliced
2 tablespoons chopped fresh dill or 2 tsp dried dill
1 tablespoon fresh thyme or 1 tsp dried thyme
2 tablespoons paprika
1 teaspoon smoked paprika (optional)
1/4 tsp cayenne pepper
4 cups low-sodium or homemade beef or chicken stock
1 cup sour cream (plus more for garnish)
2 tablespoons fresh lemon juice
Garnish
sour cream
fresh ground black pepper

Method

  1. In a large saucepan or Dutch oven, melt the butter gently over medium-low heat. Add the onions and salt, and cook for 10 minutes or until the onions are very soft.
  2. Increase the heat to medium and add the beef. Cook 5 minutes stirring occasionally.
  3. Add the mushrooms, dill, thyme, paprika(s) and cayenne, mixing to incorporate well. Cook for 7 to 10 minutes on medium-low or until the mushrooms have softened and the spices have infused their flavours.
  4. Stir in the stock, then increase heat to bring the soup to the boil. Reduce the heat and simmer another 5 minutes.
  5. Swirl in the sour cream and lemon juice. Taste, adding more salt if necessary.
  6. Garnish with a dollop of sour cream and a grinding of fresh black pepper. Serve immediately.
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Hot and Cheesy Mushroom Dip

“I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years and I resolved that it was time for change! Now I spend my free time searching for and trying tasty new recipes from all over the world. One of my favourite ingredients is the mushroom and I never tire of experimenting with new mushroom dishes.”

Recipe courtesy of Kevin from Closet Cooking.

Prep Time: 10 mins. | Cook Time: 1 hr.

Ingredients

1 tbsp oil
1 tbsp butter
1 medium onion (sliced)
1 lb. fresh mushrooms (cleaned and sliced)
1 clove garlic (chopped)
1 tsp thyme (chopped)
salt and pepper to taste
1/4 cup white wine (or broth)
1 (4 ounce) package cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup mozzarella (grated)
1/4 cup grated parmigiano reggiano (grated)

Method

1. Heat the oil and melt the butter in a pan.
2. Add the onion and cook until it starts to caramelize, about 20 minutes.
3. Add the mushrooms and saute until they start to caramelize, about 20 minutes.
4. Add the garlic and thyme and saute until fragrant, about a minute.
5. Season with salt and pepper.
6. Add the wine, deglazed the pan and cook until it has evaporated.
7. Puree 1/2 of the mushrooms in a food processor.
8. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.
9. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

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Grilled Turkey and Crimini Sandwich with Fig Jam and Feta

“I love the flavour that a pan of mushrooms gets when cooked on the grill with the thighs. You could alternatively place them in a foil packet, but they don’t crisp as nicely.”

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 mins. | Cook Time: 30 mins. | Makes: 4 sandwiches.

Ingredients

1 lb boneless, skinless turkey thighs
2 tbsp yogurt
1 tbsp fig jam, *recipe follows
1 tbsp olive oil
1 tsp sea salt
2 cups crimini mushrooms, sliced thin
2 tbsp olive oil
1 clove garlic, minced
1 tbsp flat leaf parsley
2 pinches salt

Fig Jam
makes 1/2 cup
6 large figs, skins peeled off if they are tough
2 tbsp brandy

1/2 tbsp lemon zest (half a large lemon)
juice from 1/2 lemon
1/2 cup sugar

Method

  1. Preheat barbecue to medium high, covered for 10 minutes. Open barbecue and place yogurt-marinated thighs down.
  2. With the lid kept open, cook, turning once or twice, until internal temperature reaches 170, 15-20 minutes. Shred slightly so it fits well into the sandwich.
  3. While thighs cook, place a cast iron skillet on the barbecue and add the mushrooms, oil and garlic. Cook, without stirring for about 7 minutes (this helps them get nice and crisp) until golden brown around the edges, 15-20 minutes.

To build the sandwiches:
8 slices whole wheat bread
the rest of the fig jam
sheep’s milk feta
fresh ground pepper
baby kale or spinach

  1. Place your slices of bread down, and top with a layer of fig jam, the grilled turkey thighs, a layer of mushrooms, crumbled feta and lots of pepper. Top with greens and place second slice of bread on top. Slice in half and enjoy!

Fig Jam

  1. Chop your skinned figs in half and place in a pot with brandy, lemon zest and juice, and sugar.
  2. Let sit at room temperature for 20-30 minutes.
  3. Bring to a gentle boil, reduce heat to a simmer and let cook for 30 minutes.
  4. Break up the fruit with a fork or a potato masher. Pour into a jam jar and place in the fridge to cool. Will keep for 2 weeks.
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Fresh Pasta with a Crimini and Porcini Mushroom Sauce

My dad has always believed in the importance of using real ingredients in the kitchen, no matter what the dish; so if you want high quality taste, use high quality ingredients. Using real butter and real cream is essential to this dish! The quantities for this recipe are sufficient to feed a group of 6 hungry adults, so you will need to scale it back proportionately for a smaller yield. 

Recipe courtesy of Daniele and photos courtesy of Nina from Nina Polidoro Photography.

Prep Time: 40 mins. | Cook Time: 20 mins. | Serves: 6-8

Ingredients

1 ½ cups of 18% cream
150 g (6 0z) butter
1 cup chicken (or vegetable) stock
3 packages of fresh pasta
1 lb fresh crimini mushrooms
30 g dried porcini mushrooms
1/2 small onion
fresh parsley, grated parmesan cheese
salt, pepper (in Italian, this would be accompanied by “QB,” meaning “quanto basta” – “to your taste,” “as much as you like,” or “sufficiently”)

Method

1. Soak the dried porcini mushrooms in warm water for 30 minutes.
2. Clean and dry the crimini mushrooms. Chop mushrooms into large enough pieces that they can be found in the sauce (avoid chopping them too finely). Place into a bowl.
3. Finely chop a handful of fresh parsley.
4. Gently squeeze water from the porcini mushrooms, and collect 4-5 oz of the resulting mushroom juice; don’t use the grit in the bottom of the bowl! (You could also strain with a cheese cloth.)
5. Coarsely chop the soaked porcini mushrooms.
6. Finely chop ½ of a small onion.
7. Put on a big pot of water to boil – add a tablespoon of salt when the water starts simmering.
8. Set the table. Make it look pretty.
9. Melt butter in the pan on medium heat, bringing it to a sizzle.
10. Add onions, frying them until golden in colour – add the mushrooms, and bring the mixture to a high temperature. Allow this to cook for about 8 minutes, stirring regularly.
11. Add 3 pinches of parsley, and the mushroom juice (about 1 cup), chicken stock (1 cup – this could be substituted for vegetable stock, if you prefer), and cream (1 ½ cups).
12. Stir the sauce, and reduce to medium heat.
13. Add pepper to taste (or QB!)
14. Let the sauce simmer for a few minutes once the cream has been added; it may look like a lot of sauce in comparison to the amount of pasta you’re using, but the pasta will soak up some of the sauce.
15. Add pasta to boiling water, stir regularly to ensure it doesn’t stick (for this quantity of fresh pasta, this takes approximately 5-7 minutes to reach el dente).
16. Strain the pasta and add to sauce in a serving bowl. Garnish pasta with fresh parsley, and add grated parmesan to taste.
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Escargot Flatbread

Recreate those esgargot-stuffed mushroom caps in a more waistline and adult friendly dish that won’t make you or your guests nearly as squeamish.

Recipe and photo courtesy of Elizabeth from Guilty Kitchen.

Prep Time: 25 mins. | Cook Time: 15 mins.
Makes 1 12″ flatbread.

Ingredients

For the flatbread:
¼ cup whole milk (warmed to 120-130°F)
½ tsp organic can sugar
2 tsp instant yeast
1 ¾ cups all-purpose flour
½ tsp sea salt
½ cup plain
0% Greek yogurt
For the topping:
2 tsp unsalted butter
1 lb fresh mushrooms, sliced
1 small yellow or sweet onion, sliced into half-moons
1 clove garlic, minced or grated
1 tsp dried oregano or Italian herbs sea salt to taste
1 125g can escargot in water (drained and rinsed), chopped
113g fresh goat cheese

Method

1. In a small bowl, dissolve sugar in warm milk. Add yeast, stir to combine and allow to rest 1-2 minutes.
2. In a separate, larger bowl, blend the flour and salt.
3. Pour the milk into the flour and add the yogurt. Stir to combine until you can no longer stir. Continue by kneading on a lightly floured surface until smooth and elastic. Form dough into a ball, place back in the bowl, and cover with a moist towel. Allow to rest in a warm spot while you prepare the topping.
4. Preheat oven to 450°F. Place a pizza stone in the oven while preheating. If you don’t have access to a pizza stone, line a large baking tray with aluminum foil and brush with oil.
5. In a heavy bottomed pan, heat the butter on medium-high heat. Sauté the onions, mushrooms and garlic until soft and slightly golden brown. Add in the chopped escargot, oregano and salt and sauté for 1-2 more minutes. Remove from heat.
6. Remove dough from bowl and shape roughly with your hands into desired shape. Dough should be no thicker than ¼”. Place the dough on the baking tray (or if using a pizza stone, on a floured piece of large cardboard). Crumble the goat cheese over, followed by the escargot and mushroom blend (You may have some left over). If using the pizza stone, slide the dough from the floured cardboard onto the pizza stone. Bake for 10-12 minutes (slightly longer on the aluminum foil). Remove from oven, slice as desired and serve immediately.
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