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.

Mushroom Bourekas by At The Immigrant’s Table

Recipe and photo courtesy of Ksenia from At The Immigrant’s Table.

Prep Time: 20 mins. | Cook Time: 1 hr. 10 mins.

Ingredients

½ a package of store-bought phyllo dough
2 pounds mushrooms
2 red onions (or a combination of sweet and red onions)
2 Tb of margarine (or butter, if you’re not vegan or lactose-intolerant)
1 Tb of olive oil
2 teaspoons dry thyme, or 2 Tb fresh thyme (fresh is better)
½ teaspoon salt (or more, to taste)
Juice of a lemon
1 Tb margarine (or butter), melted

Method

1. If working with frozen dough, defrost your phyllo dough overnight in the fridge, or leave on the counter for a few hours.
2. Preheat your oven to 350 degrees Fahrenheit.
3. Chop onions finely.
4. Preheat a pan over medium heat. Once pan is hot, add your margarine and oil and let it melt. Add onions to the pan and cook over medium heat for 5-10 minutes, until they are starting to turn translucent. Lower heat to low, and let onions reduce and caramelize for 20 minutes.
5. Slice mushrooms, taking care to not slice too thinly or too thickly. Chop the larger slices into smaller pieces. You want your mushrooms to retain their meatiness, but also be small enough to fit into phyllo triangles.
6. Add mushrooms to the pan with the onions, and raise heat to medium. Let cook until mushrooms brown, about 10-15, stirring occasionally.
7. Add herbs, salt, and lemon, tasting and correcting flavours as necessary. You want the filling to be rich, earthy, sweet and salty, but with a burst of bright acidity that cuts through the meatiness.
8. Prepare your phyllo dough. Cover your work surface with parchment paper. Line two cookie sheets with parchment paper, and oil them slightly. If you haven’t done so yet, melt 1 tablespoon of margarine in a small bowl, and dilute it with 1 teaspoon of water.
9. Carefully spread out one phyllo sheet on your work surface, covering the rest with a towel so they don’t dry out. With a pastry brush, lightly brush your sheet with the melted margarine and water mixture. Cover it in half lengthwise, and dab lightly with the margarine mixture.
10. To prepare the bourekas, spoon 1 tablespoon of the mushrooms and onion filling at the right end of the strip. Fold the end of the strip diagonally over the filling to form a neat triangle, pushing in the corners to ensure it’s nice and snug around the filling. Continue folding the strip over on top of itself, keeping it in a neat triangle after each fold, until you reach the strip’s end (take care to fold the triangles tightly around the filling, as phyllo dough without filling tends to dry out and crisp in the oven). If any errant dough remains at the end of your strip, cut it off. Brush your triangle with the margarine-water mixture, and lay out on the parchment paper-covered cookie sheet.
11. Repeat as necessary, until you run out of dough or filling. Any remaining filling will taste great piled on toast.
12. Bake the pastries for 15-20 minutes, until they are golden brown. Check periodically after 10 minutes to ensure the pastries are not burning.
13. Serve bourekas warm, or hot, or in room temperature, with a light salad or a simple brothy soup. They taste best when eaten fresh, and do not keep well. Reheat the bourekas only in the oven – the microwave will make it soggy.

Mushroom and Bacon Quiche with Rosemary and Guyere

This mushroom and bacon quiche is great to have on hand for lazy brunches or light suppers. Made with puff pastry, assembly is quick and the mushroom filling can be made up to 4 days ahead, making this a great plan in advance meal.

Recipe and photo courtesy of Renee from Sweetsugarbean.

Prep Time: 45 mins. | Cook Time: 35 mins. | Serves: 6

Ingredients

.5 oz dried Porcini mushrooms
2 tbsp extra virgin olive oil
½ medium onion, finely chopped
1 large garlic clove, minced
350 grams cremini mushrooms, cleaned, trimmed and cut into ¼¬inch thick slices
100 grams shiitake mushrooms, cleaned, trimmed and cut into ¼¬inch thick slices
1 tsp finely chopped fresh rosemary OR ½ tsp dried
½ tsp dried thyme
salt to taste
1 tsp all¬-purpose flour
¼ cup dry white wine
fresh ground black pepper
2 tbsp fresh parsley, chopped
½ 454 gram package of puff pastry, thawed
3 large eggs, at room temperature
¾ cup whole milk
1 cup grated Gruyère cheese
3 sliced of cooked bacon, chopped
pinch of nutmeg

Method

1. Place the mushrooms in a heat safe glass bowl and pour in 2 cups of boiling water.
2. Let them soak 30 minutes while you prepare the rest of the ingredients.
3. Heat olive oil in a large skillet over medium heat. Stir in the onion and cook for 3 minutes, stirring often. When they are soft and golden, stir in the garlic and cook for 30 seconds. Add the sliced fresh mushrooms and herbs and give a good pinch of salt.
4. Cook for about 10 minutes, until the mushrooms are soft and sweating. Add the flour and cook for 2 minutes. Stir in the white wine and black pepper. Scrape the brown bits off the bottom. Line a strainer with paper towels and drain the mushrooms, reserving liquid. Coarsely chop the rehydrated porcini and stir these into the mix.
5. Increase the heat to medium high and cook until all of the liquid has been evaporated.
6. Remove from heat and stir in the chopped parsley. Let cool to room temperature before assembling quiche. Filling can be made up to 4 days in advance.
7. To assemble quiche, preheat oven to 400F. Roll out the sheet of puff pastry so it fits a 10-inch deep-dish pie plate. Trim the edges.
8. In a medium bowl, whisk the eggs and milk together. Stir in the cheese, cooked bacon, nutmeg and mushroom filling. Season with more salt and pepper. Pour into prepared dish and bake for 35¬40 minutes, until the quiche is golden and puffed. Let cool on wire rack and serve while warm.

Grilled Turkey and Mushroom Pizza

“This sauceless pizza is more like an open-faced panini.  A drizzle of honey is the crowning touch.”

Recipe courtesy of Charmian from The Messy Baker.

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4-6

Ingredients

1 1/2 pounds boneless, skinless turkey breast
1/4 cup olive oil, divided
Salt
1 large red onion
1 pound cremini mushrooms, sliced
2 cloves garlic, minced
3 large sprigs fresh thyme, leaves stripped from the stems
Pizza dough, store bought or homemade
1/2 cup grated Parmesan cheese
4 ounces smoked Gouda, grated
Fresh ground black pepper
Cornmeal for dusting
¼ cup liquid honey

Method

Toppings

1. Preheat the grill on medium.

2. Slice the turkey breast horizontally so it is about 1-inch thick. Brush both sides of all the slices with olive oil and sprinkle lightly with salt.

3. Peel the onion and slice it in 1/4-inch thick rounds. Brush both sides with olive oil.

4. Place the turkey and onion slices on the hot, oiled grill and cook, turning, until the turkey is cooked and no longer pink inside. Cook the onion until it begins to soften and is browned.

5. When the turkey and onion are done, remove from grill and increase heat to medium-high. Close the lid. You want the grill to heat to about 400-450F.

6. Slice the grilled turkey into 1/2-inch wide strips. Separate the onion into rings. Set aside.

7. In a large saucepan over medium heat 2 tablespoons olive oil. Sauté the mushrooms, garlic and 2 sprigs worth of fresh thyme leaves together, cooking until the mushrooms are tender and browned.

Crust

1. On a lightly floured surface, divide the pizza dough in half. Shape each half into a 12-inch round or 15 X 10 inch rectangle, depending on the size and shape of your grill.

2. Transfer the crust to a board lightly dusted with cornmeal. Slide the crust directly onto the grill. Do not flip. The crust is done when the surface bubbles and the bottom is browned.

3. Repeat with second crust if your grill can only accommodate one crust at a time. When both crusts are grilled, reduce the heat to low and close the lid.

Assembly

1. Place one crust grilled-side up on a board dusted with cornmeal, and brush lightly with olive oil. Sprinkle with 1/4 cup of Parmesan and one quarter of the grated smoked Gouda.

2. Next, place half the onions, mushrooms and turkey slices evenly over the cheese. Sprinkle with more fresh thyme and then top a quarter of the grated Gouda. Repeat with second pizza.

3. Slide the pizza(s) onto the grill, close the lid and cook for 3 to 5 minutes or until the cheese has melted and the bottom crust is cooked and has grill marks. Repeat with second pizza if your grill isn’t large enough for two.

4. Serve immediately drizzled with honey and a grinding of fresh black pepper.

Grilled Mushrooms Rockefeller

A take on oysters Rockefeller, these mushrooms are the perfect starter to any BBQ meal. Touched with a hint of smoke and filled with a savory blend of seasonal greens, garlic, panko breadcrumbs, and Parmesan, the meaty mushrooms remain the star. Whether it’s a simple weeknight meal or an impressive Summer dinner party, Grilled Mushrooms Rockefeller has you covered. Happy grilling!

Recipe and photo courtesy of Kathy from eatHalifax.

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

Ingredients

¼ cup butter
2 shallots, finely diced
2 cloves garlic, minced
1 cup packed baby spinach, chopped
1 cup packed arugula, chopped
2 tbsp. Pernod
½ cup panko breadcrumbs
2 tbsp. chopped parsley
¼ cup packed grated Parmesan
12 large cremini mushrooms
lemon slices, for serving

Method

1. Preheat a gas or charcoal grill to medium-high heat.
2. In a skillet over medium heat, melt the butter. Add the shallot. Cook until softened, about 3 minutes. Add the garlic, spinach and arugula. Cook until wilted, about 1 minute. Add the Pernod and allow the liquid to reduce.  Remove from heat. Mix in the Panko, parsley and Parmesan. Season to taste with salt, pepper, and a dash of Tabasco.
3. Remove the stems from the mushrooms. Brush the caps with oil then fill each mushroom with the prepared filling. Place the mushrooms on the grill, cover and allow to cook 12 minutes or until golden brown and tender.  Serve alongside lemon slices.