Mushroom Risotto

Risotto is one of my favourite dishes to make for dinner. It is a little on the fancy side, but so simple to make. All you really need is a pot of stock, wooden spoon for stirring the rice & a glass of your favourite white wine to sip on. One glass for the dish & one glass for the chef! 

Recipe and photo by Marcella of Hey Modest Marce

Prep Time: 10 mins. | Cook Time: 45 mins.

Ingredients

6 cups beef stock
2 tablespoon butter
2 tablespoon olive oil
1 medium onion finely chopped
1 garlic clove finely chopped
2 cups cremini mushrooms, thinly sliced
1½ cup Arborio rice
3/4 cup dry white wine
1 cup freshly grated parmesan cheese
sea salt & pepper, to taste

Method

1. Heat beef stock in a large pot over low heat.
2. In a separate skillet over medium-low heat add the butter, oil, onion, garlic & mushrooms. Season with salt & pepper.
3. Cook until the onions are softened & the mushrooms are cooked.
4. Add the rice & cook until the rice begins to turn translucent. Pour in the wine.
5. Turn skillet down to low heat & add a ladle full of stock. Once the stock is absorbed add another ladle full stirring in between each addition. Continue adding the stock until the rice is fully cooked throughout (about 6 cups of stock).
6. Finish off by stirring in the parmesan cheese & a touch of cracked black pepper. Serve immediately.

Blended Lamb Harissa Burgers

Lamb is actually a perfect candidate for Blend and Extend, because it’s a bit fattier than ground beef and has a heftier price tag, which means that substituting part of the meat with finely chopped crimini mushrooms is good for both your waistline and your budget.

Recipe and photo by Isabelle of Crumb: A Food Blog

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

Ingredients

200g crimini mushrooms, roughly chopped
400g ground lamb
¼ cup finely chopped fresh cilantro
¼ cup finely diced red onion
1 tbsp harissa paste
½ tsp salt
½ tsp fresh ground black pepper
4 pita buns (or regular hamburger buns)
Arugula sprouts, for garnish
Garlic-Yogurt Sauce:
½ cup full-fat plain yogurt
2 cloves garlic, finely minced
½ tsp salt

Method

1. Using a food processor, pulse the mushrooms until very finely chopped.
2. In a large mixing bowl, combine the ground lamb, chopped mushrooms, cilantro, onion, harissa paste, salt and pepper. Using your hands, mix until well combined, then shape into four large patties. Cover and refrigerate for 30 minutes.
3. Meanwhile, make the garlic-yogurt sauce by whisking together the yogurt, garlic and salt in a small bowl. Cover and refrigerate until ready to serve.
4. Preheat a lightly oiled gas or charcoal grill (or, if you prefer, you can use a lightly-oiled cast-iron grill pan or a countertop griddle on medium-high heat).
5. Once the grill is good and hot, cook the burgers for 4-5 minutes per side, or until they’re well-browned on the outside and an instant-read thermometer registers an internal temperature of 160F.
6. Serve the burgers in pita buns topped with a dollop of garlic-yogurt sauce and a generous pinch of arugula sprouts.Note: These patties are a little more fragile than a more traditional burger patty, so handle them gently when flipping. I find you get the best results if you only flip them once, halfway through the cook time.

Roasted Mushroom Garlic Toast with Crème Fraîche

True mushroom lovers relish the simplicity of the British classic, mushrooms on toast. I mean what is better than toast piled high with buttery sautéed mushrooms? Garlic toasted sourdough and crème fraîche elevate this roasted version but it’s the locally grown cremini, cinnamon cap, and oyster mushrooms that steal the show.

Recipe and photo courtesy of Kathy from Wild Card Creative.

Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 4

Ingredients

2 tbsp. butter
500 g. mixed mushrooms
3 cloves garlic, smashed
3 sprigs fresh thyme
4 thick slices sourdough
4 tsp. garlic butter
¼ cup crème fraîche
broccoli shoots (or other tender greens), to serve
shaved pecorino or parmesan, to serve

Method

1. Put a large cast iron (or baking sheet) in the oven while it preheats to 400°F.
2. Add the butter then quickly stir in the mushrooms, garlic, thyme, and a pinch each of salt and pepper.
3. Roast until browned, about 8-10 minutes. Remove from oven.
4, Spread the garlic butter on the sourdough and bake until golden brown, using the broiler if desired.
5. Spread each toast with crème fraîche, mushrooms, shoots and, if desired, shaved cheese.

Meaty Mushroom Philly Cheesesteaks

I use meaty portabello and white/brown button mushrooms here. It would be delicious with one variety of mushrooms but I welcome the textural and flavour differences that comes from mixing a couple types.

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 minutes | Cook Time: 40-50 minutes | Makes: 4 sandwiches

Ingredients

Cheese Sauce
2 cups shredded extra sharp cheddar
1/4 cup cream cheese
1/4 tsp granulated sugar
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 (354ml) can 2% evaporated milk

Mushrooms Onions & Peppers
2 tbsp unsalted butter
2 tbsp olive oil
8 heaping cups sliced mushrooms
1/4 tsp sea salt
2 tbsp olive oil
2 red peppers, seeds removed and sliced
1 large sweet onion

To Serve
4 soft hoagies

Method

For the Cheese Sauce
Place a small pot with 1-2″ of water on the stove and place a bowl snugly into that pot ensuring the base of the bowl isn’t touching the water. This is a makeshift double boiler. Add all the cheese sauce ingredients to the bowl and turn stove on to med-high heat. Keep an eye on it and give it a good whisk every so often until the cheese is melted and smooth. Keep warm on low.

For the Mushrooms, Onions & Peppers
Melt the butter and oil in a large heavy skillet over medium-high heat on the stove. Add the sliced mushrooms, spreading them out as much as you can and let their liquids release, mixing every few minutes. Once the liquid reduces and the pan is dry again, let the mushrooms sit untouched for 5-6 minutes so they can develop a nice golden brown colour. Give them a mix and let them sit again, untouched, for 4-5 minutes or until they are all browned and crisped up. Add salt and stir for another 1-2 minutes. Remove mushrooms from the pan and set aside. Add the sliced onions and peppers into the hot pan with another 2 tbsp of olive oil. Let them cook, stirring only occasionally, until starting to turn golden brown. About 6-8 minutes.

Brush your hoagies with some oil or melted butter and toast/grill until light golden brown. Top each with 1/4 of the mushrooms, 1/4 of the red peppers and a few good glugs of the cheese sauce. Squish together and DIG IN. I dare you not to make a mess.

Mozzarella Mushroom Blended Burger with Caramelized Onions

There are few burger combinations as classic as mushrooms and mozzarella. Using the Blend and Extend technique, these fresh mozzarella blended mushroom burgers with caramelized onions are a new take on an old favourite.

Recipe and photo by James of From James to Jamie.

Prep Time: 15 minutes | Cook Time: 35 minutes

Ingredients

200 g. cremini mushrooms
400 g. extra lean ground beef
½ tsp. salt, dash of pepper
medium yellow onion, halved and sliced
1 tbsp. butter
1 tbsp. balsamic vinegar
Extra virgin olive oil
4 brioche buns
4-8 slices fresh mozzarella
Mayonnaise
BBQ sauce (optional)

Method

1. Blend/pulse your mushrooms until fine in a food processor.
2. Cook the mushrooms on a griddle (or in a large frying pan) over medium heat for about 4-5 minutes, stirring often. Set aside to cool.
3. Give the griddle a quick wipe-down, turn it down to low-medium, and toss on your sliced onions along with the butter. Cook for about 15-20 minutes, stirring often, until soft and golden.
3. While the onions are cooking and once the mushrooms have cooled, combine the mushrooms together with your ground beef in a prep bowl. Stir until well-combined and form into four patties. Place the patties on a plate, cover, and place in the fridge.
4. Once the onions are the right texture and colour, add the balsamic vinegar and cook another two minutes, stirring often. Remove from the griddle and set aside.
5. Wipe down your griddle, turn it back up to medium, then add a small lug of oil and spread it around.
6. Combine together your salt and pepper in a small prep bowl, then sprinkle roughly half of your seasoning on the tops of your burgers. Place the burgers on the griddle with the seasoned side facing down.
7. After about 4 minutes, season the tops of the burgers with the other half of your salt/pepper mix, then flip. Cook an additional 3-5 minutes until no pink remains.
8. Construct your burgers by applying mayo to both sides of your buns, then adding the patties and topping with 1-2 slices of fresh mozzarella and your caramelized onions.