Sauteed Mushrooms with Wilted Baby Greens

There is a lot of flavour happening in pan with butter, umami rich mushrooms, and strong flavoured greens. I did not want have the side dish dripping with a vinaigrette that would compete with what would have been delicious if I’d left it alone. The little hint of tangy sweetness the small amount of balsamic vinegar gives the greens and mushrooms all the enhancement they needed.

Recipe and photo courtesy of Christina from Strawberries For Supper.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: (4 as a side)

Ingredients

3 tbsp butter
400 grams mixed mushrooms (such as Portobello, Shiitake, White Button and Oyster)
1 clove garlic, chopped
150 grams package of mixed fresh baby greens (spinach, baby kale, and Swiss chard)
1 tsp balsamic vinegar
pinch salt and pepper

Method

1. If using Portobello mushrooms, slice them into ¼” slices, otherwise, halve or slice the other mushrooms into manageable sized pieces.
2. In a large frying pan, melt the butter over a medium high heat and add all the mushrooms. Use a spatula to turn the mushrooms in the butter frequently. When the liquid starts to come out of the mushrooms, add the chopped garlic. Continue to saute the mushrooms until the liquid that has come out starts to evaporate and some of the mushrooms brown slightly. Keep moving the mushrooms around the pan as they cook.
3. When the mushroom liquid has evaporated, add the baby greens, balsamic vinegar, salt and pepper.
4. Turn the greens using a spatula to mix with the mushrooms. The greens will only need a minute to cook and they are done as soon as they are wilted.
5. Serve immediately.

Rye Waffles with Mushrooms and Kale

These savoury waffles freeze beautifully for a quick snack, toast up well and make a great base for a fried or poached egg. If you like a sweet and savoury bite, mix some honey and cayenne pepper together and drizzle over the toasted waffles.

Recipe and photo courtesy of Kelly from The Gouda Life.

Prep Time: 15 mins. | Cook Time: 15 mins. | Makes: 10 waffles.

Ingredients

2 tbsp vegetable/coconut oil
8oz sliced white/cremini mushrooms
sea salt
1 1/2 cups all purpose flour
1 cup rye flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp sugar
2 cups milk (cows/unsweetened dairy-free)
1/4 cup butter or coconut oil, melted
2 large eggs, lightly beaten
1 cup chopped up kale

Method

1. Melt oil in a large heavy skillet over med-high heat. Once sizzling add the mushrooms and cook, stirring every few minutes, until golden brown. Do not salt before the mushrooms are browned. Add salt to taste and set aside to cool.
2. In a large mixing bowl, whisk together the flours, baking soda + powder, salt and sugar to combine. Make a well in the middle of the dry mixture and add the wet ingredients. Use a fork to slowly pull them all together making sure not to over-mix. A few lumps is perfectly fine. Fold in the mushrooms and kale.
3. Get your waffle iron ready to go and cook waffles according to your manufacturer’s instructions. I typically add about 1/4 – 1/3 cup of batter per waffle. Keep warm on a baking sheet in a 250 oven until you’ve cooked up all the batter.

Mushroom, Leek and Gruyere Tart

If vegetables were looking to elect a spokesperson, I’d nominate mushrooms. A bit of heat brings out the best in them. And when things get downright hot, they maintain their composure, refusing to dissolve into an incoherent mash. They work graciously with almost any herb, are effusively complementary to dairy, and are as comfortable with fancy-dress pastry as they are with a Casual Friday slice of toast. With a support staff of herbs, cheese, and garlic, this recipe lets the earthiness of mushrooms shine.

Recipe courtesy of Charmian from The Messy Baker.

Prep Time: 30 mins. | Cook Time: 20 mins. | Serves: 4-6
NOTE: This tart is best eaten as soon as it is cool enough to handle. Leftovers can be wrapped and refrigerated, but the pastry will suffer. To reheat, pop under the broiler for a few minutes. Do not reheat in the microwave.

Ingredients

1 sheet commercial puff pastry or homemade Cheater’s Puff Pastry (page 44), defrosted
3 tablespoons unsalted butter
2 cloves garlic
2 sprigs fresh thyme, leaves only (see tip)
2 cups thinly sliced leeks, white parts only, sliced lengthwise and slivered into half moons
16 ounces cremini or Portobello mushrooms, cut into 1″ pieces
Ground black pepper (optional)
3 ounces grated Gruyère cheese
Tip: 
To strip the thyme leaves from the stem in seconds, simply grasp the top of the sprig between your thumb and index finger. Using your other hand, gently pull the stem through your pinched fingers. The leaves will strip right off, no chopping required. This also works for rosemary, although you might want to mince the rosemary leaves, depending on the use.

Method

1. Preheat the oven to 425°F.
2. On a sheet of parchment paper cut to fit a rimmed baking sheet, roll the puff pastry sheet out to a 10″ square. Using a sharp knife, gently score the pastry an inch inside the outer edge, being careful not to cut all the way through. Place the parchment with the scored pastry onto a rimmed baking sheet. Refrigerate while you prepare the filling.
3. In a large skillet over medium heat, melt the butter. When it bubbles, grate the garlic on a microplane into the pan. Add the thyme. Cook gently for 1 minute. Add the leeks and cook until they begin to soften. Add the mushrooms and cook until they are soft but not weeping juices. Place the mushroom filling into a strainer and let drain for a few minutes.
4. Spoon the mushroom filling onto the pastry, being careful to keep inside the score marks. Add a grinding of fresh black pepper, if using. Bake for 15 minutes. Remove the tart from the oven and sprinkle with the cheese. Bake for 5 minutes, or until the cheese has melted and the pastry is golden brown. Serve while hot.

Mushroom Stuffed Turkey Cutlets

Recipe courtesy of Connie from Ruby Reduction.

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

Ingredients

2 turkey cutlets – pounded flat and thin, seasoned with salt and pepper
2 tbsp olive oil
2 shallots – finely chopped
3 garlic cloves – minced
1 ½ sprigs of fresh rosemary – roughly chopped
3 ½ cups of mixed mushrooms (crimini, shiitake, king oyster)– roughly chopped
Juice of 2 lemons

Method

  1. Heat 2 tbsp of olive oil in skillet over medium heat.
  2. Sauté shallots, garlic and rosemary for 2-3 minutes.
  3. Add in chopped mixed mushrooms and the juice of two lemons.
  4. Reduce heat to medium-low and continue to cook until the lemon juice has evaporated and the mushrooms become soft, 3-4 minutes.
  5. Remove mushroom mixture from heat and let cool, about 5 minutes.
  6. Scoop half of the mushroom mixture over one end of the pounded turkey cutlet.
  7. Wrap the cutlet around the mushroom mixture.
  8. Set up your BBQ grill for direct cooking over medium heat. Oil your BBQ grate when you are ready to start cooking.
  9. Place stuffed turkey cutlet on hot oiled grill (seam side down).
  10. Cook for 4-5 minutes (depending on the thickness of your cutlet) and then flip.  Continue to cook for another 4-5 minutes.
  11. Once stuffed turkey cutlets are done, remove from heat and tent with foil for 3-5 minutes.
  12. Serve and enjoy!

Mushroom Miso Ramen

Our west coast family sees a lot of damp rainy nights throughout the year and nothing warms the soul better then a steaming bowl of noodle soup. While most stocks need to simmer for hours to really develop flavor, the beauty of mushrooms is you can extract a lot of earthy richness for a stock in a short period of time, making this meal a perfect weeknight dinner.  

Recipe and photo courtesy of Lisa from Food Well Said.

Prep Time: 15 mins. | Cook Time: 20 mins.

Ingredients

5 slices of double smoked bacon
1 cup fresh crimini mushrooms, sliced
¼ white onion
1 tablespoon miso paste
2 tablespoons soy sauce
2 cloves of garlic, smashed
1 package dried ramen noodles
2 eggs, soft boiled
½ cup carrots, sliced finely into matchsticks
4 small heads of bok choy, halved or quartered depending on size
½ cup bunapi or enoki mushrooms
2 scallions, green stalks thinly sliced
2 radishes, thinly sliced
1 sheet nori, thinly sliced strips
1/3 cup pea shoots
1 teaspoon sesame seeds

Method

1. In a saucepan over medium-high heat, add bacon, mushrooms, onion, garlic, miso, soy and 5 cups of water.  Bring to a boil, then reduce to active simmer for 15 minutes.  Strain broth through sieve and cheesecloth, reserving crimini’s.
2. While stock is cooking, boil a kettle of 1 litre of water.  Place dry ramen noodles in medium bowl, pour boiling water over and let sit.  Alternatively, follow package instructions for noodles.
3. Bring a pot of water to boil over high heat.  Once boiling, add 2 eggs and set timer for six minutes.  Remove eggs and immediately place in cold water or ice bath.  Peel and slice in half.
4. Steam the bok choy, bunapi or enaki mushrooms & carrots (time saver: reuse egg water) for about five minutes. Note: I like the bunapi mushrooms raw so another option is to just pour the steaming broth over them to warm them up.
5. To assemble ramen:  Portion out noodles in deep bowls.  Add carrots, bok choy,  reserved crimini mushrooms and bunapi mushrooms.  Ladle broth over each bowl.  Add an egg.  Top with radishes, scallions, pea shoots and nori.  Sprinkle with sesame seeds.  Serve and enjoy.