Baked Eggs with Mushrooms

No need to boil, poach or scramble just bake eggs in the oven on a tasty mushroom sauté. If you don’t have ramekins try using gratin dishes, oven –proof soup, dessert or cereal dishes, coffee mugs or custard cups.

Prep Time: 5 mins. | Cook Time: 20 mins. | Serves: 4

Tip: If using wide gratin dishes in place of ramekins make a well in the middle of the mushrooms and crack eggs into the well; increase cheese to ½ cup (125 mL).  For brunch bake herbed tomato halves in the oven with the eggs.

Variation: 

1. Substitute Swiss or havarti with jalapeno cheese for Cheddar.
2. Substitute diced cooked ham  for red pepper.
3. Substitute ½ cup (125 mL) salsa or chili sauce for the red pepper, salt pepper and
herbs.
4. French Style: for a softer texture eggs may be baked in a water bath.  Place the filled ramekins in a roasting pan or baking pan (large enough so they are not touching each other).  Place the pan on the oven shelf and pour in enough boiling water into the pan to reach ½ -2/3 up the side of the ramekin.  Bake as directed 12- 15 minutes.

Ingredients

1 tbsp vegetable oil 15 mL
8 oz fresh sliced fresh Mushrooms 250 g
1/3 cup diced red pepper (optional) 75 mL
1 tbsp minced fresh parsley (optional) 15 mL
1/4 tsp each salt and pepper 1 mL
1/2 tsp dried thyme, tarragon or basil (optional) 2 mL
4 large eggs 4
1/3 cup shredded cheddar cheese 75 mL

Method

    1. Preheat oven or toaster oven to 350 ºF (180ºC).
    2. In a medium skillet heat oil over medium – high heat, sauté mushrooms 5-7 minutes or until lightly browned and moisture is released.
    3. Add red pepper, parsley, salt, pepper and herb if using; sauté 1 minute.
    4. Spoon evenly into 4 lightly greased (6 oz/ 90 mL) ramekins.  Crack one egg into each ramekin and sprinkle cheese evenly on top.
    5. Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set).  Serve with toast to dip in the soft yolk.

Nutritional Information

Per Serving
Calories: 152
Sodium: 263 mg
Protein : 9.4 g
Fat: 11.7 g
Carbohydrates: 2.6 g
Dietary Fibre: 0.9 g

American Chop Suey

Casseroles are a fantastic way to feed a hungry family of four or serve at a potluck to feed a group of twenty, especially when one uses the Blend and Extend method.

Recipe and photo by The Brunette Baker.

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

Ingredients

1 pound lean ground beef
1 punnet white or crimini mushrooms, chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 large green bell pepper, diced
1 teaspoon sea salt
½ teaspoon pepper
1 tablespoon worcestershire sauce
1 teaspoon sugar
2 tablespoons tomato paste
1 28-ounce can of diced tomatoes
2 15-ounce cans tomato sauce
1 tablespoon chili powder (Add more or less, depending on your heat tolerance)
1 pound cooked elbow macaroni

Directions

1. In a large saucepan, add olive oil and sauté onions and peppers for about 5 minutes. Add in ground beef, mushrooms, salt and pepper. Cook, stirring occasionally, until ground beef is thoroughly cooked.

2. Add in diced tomatoes, tomato sauce, tomato paste, worcestershire sauce, and sugar; stir well. Allow sauce to boil for about 5 minutes. Reduce heat and simmer.

3. Add cooked macaroni to meat and mushroom sauce and stir to combine. Adjust salt and pepper and add in chill powder. Give a good stir to ensure all flavours have come together.

4. Serve hot. Sprinkle with grated parmesan cheese and serve with garlic bread.

Ginger & Soy Mushroom Lettuce Wraps

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.
 
Prep time: 15 mins. | Cook Time:  15 mins. | Serves: 4

Ingredients

8 oz fresh crimini mushrooms
1/2 lb lean ground beef
1 onion, chopped
4 cloves garlic
1 tbsp minced ginger
1 tbsp canola oil
1 pkt Mushroom Seasoning Blend
1 red pepper, finely chopped
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 head Boston lettuce
1/2 cup shredded carrot
1/4 cup chopped cashews (optional)

Method

1. Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.
2. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.
3. Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Nutritional Information

Per Serving
Calories 249
Sodium 408mg
Protein 13.5gat 13g
Carbohydrates 15g
Dietary Fibre 3.5g
Make-It-Ontario-Beef-Logo

Asian Mushroom Lettuce Wraps

This is a low fat, super fresh tasting version of the Chinese classic. Since they can be eaten in hands it is kid friendly and makes a good summertime lunch, appetizer or supper.

Prep Time: 20 mins. | Cook Time: 10 mins. | Serves: 3

Variation: Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.

Ingredients

8 oz fresh Mushrooms 250 g
1 tbsp vegetable oil 15 mL
8 oz ground lean chicken 250 g
2½ tbsp grated fresh ginger root 32 mL
3 cloves garlic, crushed 3
3 tbsp each soy sauce, hoisin sauce and rice vinegar 45 mL
¼ – ½ tsp Asian chile or hot sauce (optional) 1-2 mL
1/2 cup chopped green onions 125 mL
6 hearts of Romaine lettuce leaves 6

Garnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce.

Method

  1. Finely chop mushrooms in food processor or by hand to yield 3 cups (750 mL).
  2. Heat oil in large skillet over medium-high heat; add chicken breaking up with spoon.
  3. Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Stir in soy sauce, hoisin sauce, rice vinegar.
  4. Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chile or hot sauce if desired. Stir in green onion just before serving.Present lettuce leaves and a bowl of filling on a platter or tray. Have guests help themselves by spooning filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose and eat in hands OR serve filled lettuce leaves open face on a plate and serve with cooked rice or rice salad and steamed snow peas.

Turkey and Mushroom Skewers with Peanut Sauce

Recipe courtesy of Amy from Family Feedbag.

Prep Time: 40 mins. | Cook Time: 12 mins. | Serves: 4

Ingredients

One dozen 10-inch wooden skewers, soaked in water for at least 30 minutes

½ cup smooth peanut butter
3 tbsp soy sauce
¼ cup apple juice
Juice of two limes
1 garlic clove, minced
1 lb button cremini mushrooms
1 ½ lbs turkey breast, cut into 1-inch pieces

Method

1. Make the sauce by combining the peanut butter, soy sauce, apple juice, lime juice and minced garlic in a medium mixing bowl. Stir well and set aside.
2. Slide a mushroom onto a skewer, then a piece of turkey, then another mushroom, continuing in this way until each skewer has four mushrooms and three pieces of turkey. Pour half the sauce over the skewers and toss to evenly coat. Spray the grill with non-stick cooking spray or brush with oil and heat to medium-high.
3. Grill the skewers 10-12 minutes, turning a couple times during the grilling time, until cooked through. To serve, heat the remaining sauce in a small saucepan over medium heat and pour over the grilled skewers or use for dipping.