Mushroom Lasagna

Skillet Mushroom Lasagna

Recipe courtesy of Sweetsugarbean.

Serves: 4 | Prep time: 30 minutes | Total time: 45 minutes

Ingredients

6 lasagna noodles (about 2 inches wide)
1 Tbsp butter
1 lb cremini mushrooms, sliced
1 clove garlic, minced
5 cups assorted baby greens such as spinach, kale, chard, arugula
1/4 teaspoon each salt and pepper
3 Tbsp all-purpose flour
3 Tbsp butter
2 cups milk
1 cup shredded mozzarella cheese
2/3 cups extra-smooth ricotta cheese
1 Tbsp Dijon mustard
pinch cayenne pepper
pinch nutmeg
1/4 cup grated Parmesan cheese
canola oil for greasing skillet

Directions

  1. In large saucepan of boiling salted water, cook the noodles for 2 minutes less than package instructions for al dente; drain.
  2. While the noodles are cooking, in a 10-inch cast iron skillet, heat the butter over medium-high heat. Cook the mushrooms and garlic, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add the baby greens, and cook, stirring occasionally until they begin to wilt, about 2 minutes. Scrape into a bowl. Stir in the salt and pepper.
  3. In a small saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup of the mozzarella, the ricotta, mustard, cayenne pepper and nutmeg. Stir constantly until the cheese is melted. Remove from the heat.
  4. Wipe out the cast iron skillet after you cook the mushrooms and greens and give it a little greasing with canola oil. . Pour 1/2 cup of the sauce into bottom of the skillet. Arrange 3 of the noodles over top, you may need to trim the ends to fit skillet. Top with half of the mushroom mixture. Spoon half of the remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with the remaining mushroom mixture, sauce and mozzarella. Sprinkle with Parmesan cheese. 5. Bake in 400°F oven until mozzarella is melted and sauce is bubbly, about 1015 minutes. Broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes before serving.
Grilled Mushroom Quesadillas

Grilled Mushroom Quesadillas

Recipe courtesy of The Cookie Writer.

Serves: 2 | Prep: 10 minutes | Cook Time: 20 minutes | Total: 30 minutes

Ingredients

1 lb mushrooms (I used a mix of button, mini bella, and portobello), halved (if using portobello, make sure it is chopped roughly the same size as the other mushrooms for even cooking!)
1 large jalapeno, sliced into rings (optional)
2 tbsp. balsamic vinegar
1 tbsp. olive oil + more for greasing
3 garlic cloves, minced
Salt and pepper
1 1/2 – 2 cups shredded sharp cheese (Cheddar, Monterrey Jack, etc.)
4 (8 – 10 inch) flour tortillas

Directions

  1. Prepare propane grill by heating three burners over medium-high heat.
  2. While BBQ is heating, slice mushrooms. Combine jalapenos, vinegar, oil, garlic, salt, and pepper into a large mixing bowl.
  3. Add mushrooms and toss until well combined! You can also prepare this mix a day in advance.
  4. Adjust burners to medium heat (looking for 400F-425F.) Lightly oil grill.
  5. Pour mushrooms onto grill, taking care not to lose anything between the bars (looking at you, jalapenos!)
  6. Cover and cook for 5 minutes, trying to maintain 400F-425F temperature. Flip mushrooms and cook for another 5-10 minutes, or until browned to your liking (I like seeing how far I can go without burning them!)
  7. Move to a bowl.
  8. Lower heat to medium-low (350F)
  9. Brush one side of each tortilla with some oil.
  10. Place two, oil-side-down, onto grill. Quickly top each evenly with mushroom mixture and cheese. Top with remaining tortillas, oil-side-up.
  11. Cover and cook for about 3 minutes. Flip and cook for a few more minutes (keep an eye on them or you may end up with some char like I did!)
  12. Remove from heat, slice, and serve with your favourite toppings!                                     
Mushroom Grilled Cheese

Mushroom Grilled Cheese

Mushrooms on toast is my “go to” quick dinner – with a bowl of soup or a salad, it’s the best kind of “fast food” and it’s a great way to use up those last few mushrooms. Mushrooms sautéed in butter – what could be better? Well, actually, how about adding a bit of cheese?

Recipe Courtesy of: Mardi Michels from eat. live. travel. write 

Serves: 1

Ingredients

3 tablespoon salted butter, divided
6 cremini mushrooms (approx. 75g), thinly sliced
A sprig of fresh thyme
Flaky sea salt and freshly ground pepper
2 slices country-style (sourdough is good here) bread
60g cheddar cheese, thinly sliced

Method

  1. Heat the butter in a small pan over medium-high heat.
  2. When the butter is melted, add the mushrooms and thyme and cook until the mushrooms have released their juices and are golden brown. Season with a pinch of salt and a good grind of black pepper.
  3. Use the remaining butter to butter the slices of bread and heat a heavy oven-ready skillet (preferably one with a ribbed base to make “griddle marks” on the bread) over medium-high heat.
  4. Heat the broiler to 375˚F. and place the slices of bread butter-side down and cook until they are just starting to turn golden.
  5. Place half cheese slices on one slice of bread and top with the mushrooms.
  6. Place the rest of the cheese on the other slice of bread and cook for a minute or so until the buttered side of the bread is golden brown.
  7. Place the skillet under the broiler until the cheese is completely melted.
  8. Remove from the oven and top the mushroom toast with the other slice of bread.
  9. Slice and serve.
Mushrooms Soup

Pressure Cooker Cream of Mushroom Soup with Smoky Sour Cream

The hottest cooking appliance these days has got to be the electric pressure cooker. Unlike the scary stove top cookers of old, these operate as smoothly as a rice cooker or a crock pot and allow you to make foods that usually require a long simmer/braise/roast in a fraction of the time. Speed is great but it’s not the only reason to pressure cook as the actual method results in food that retains more nutrients and has more intense flavours than the same dish when cooked all day in the crock pot.

Recipe courtesy of Carole from The Yum Yum Factor

Prep and Cook Time: 30 minutes | Serves: 8 cups

Ingredients

Mushroom Soup:
Approx 4 tbls of olive oil
1kg (2 lbs) of King Oyster mushrooms, Shiitakes or a combination of both, roughly chopped
1 onion, chopped
2 cloves garlic, smashed
1/2 cup dry sherry
1 litre (4 cups) mushroom stock or broth (boxed mushroom stock but you can use mushroom bouillon or, if you don’t have that, chicken broth) – top up with water if you are a bit short
7 or 8 sprigs fresh thyme, tied in a little bundle with kitchen twine
Kosher salt and freshly ground black pepper
250 ml evaporated milk
Italian Parsley, chopped coarsely

Smoky Sour Cream:
1/2 cup sour cream
1 tsp Hot Smoked paprika
Juice from half of a lemon
Pinch kosher salt

Method

  1. Preheat your pressure cooker until it is hot. Add in about 1 tbls of olive oil and about 1/3 of the chopped mushrooms. Sprinkle with a pinch of kosher salt and cook until nicely browned.
  2. Remove them to a bowl, add another scant tbls of olive oil and brown the rest of them, adding a pinch of salt and then remove those the same bowl, continuing until they are all browned.
  3. Add one more tbls of olive oil and saute the onion, until soft, add in the garlic for 1 minute and then add the sherry, deglazing the pan with it and let it come to a boil. Pour in the mushroom stock, add the mushrooms back in, throw in the thyme, grind in some black pepper and lock the lid in.
  4. Some machines require you to hit the cancel button and then another button to set the time for cooking, so use whatever method/buttons your cooker requires. If you are using a stove top, old school pressure cooker, disregard all the button pressing and pressure cook as usual.
  5. Cook the soup on high pressure for 10 minutes. While the soup is cooking, mix all of the Smokey Sour Cream together and set aside. When the time is do a quick release, fish the thyme stalks out of the soup, add in the evaporated milk and then using an immersion blender, puree the soup until it’s quite smooth.
  6. Serve with a dollop of Smokey Sour Cream and plenty of freshly chopped parsley.

With the popularity of pressure cookers on the rise, this recipe for mushroom soup is going to be a must have for your cooking appliance! Not only can you make the recipe is little to no time, it taste amazing too! What’s not to love!

Mushroom Breakfast Sandwich

Mushroom Omelette Breakfast Sandwich

This recipe serves four, but I think I will make this the next time I have company for brunch and just serve the sandwiches cut in half. One whole sandwich would be too much if you are having loads of other things, but half would be just right. You will be looking for different times to serve these just like I am. Enjoy!

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 4

Recipe courtesy of Christina from Strawberries For Supper

Ingredients

3 tbsp butter
200 grams cremini or button mushrooms, sliced
6 eggs
2 tbsp milk
1 tsp fresh thyme (optional)
¼ tsp salt
pinch of pepper
150 grams sliced Black Forest deli ham
4 slices Havarti or Swiss cheese
4 croissants

Method

1. In a large non-stick oven safe frying pan, melt the butter over a medium heat and add all the sliced mushrooms with a pinch of salt and pepper. Sautee the mushrooms for 10 minutes, or until the mushrooms are browned.
2. While the mushrooms cook, slice the croissants lengthwise to create a croissant bun and place them on a foil or parchment paper lined cookie sheet.
3. Add all the eggs to a bowl and lightly beat them with a fork. Add the milk, fresh thyme, and salt and pepper.
4. When the mushrooms are browned, make sure they are spread evenly on the pan and pour in the egg mixture. With a spatula, move the egg around to create ripples and to help the egg cook faster by moving cooked egg aside so the runny egg can fill in the space.
5. When all the egg is just about cooked, you can finish it off by putting the pan under the broiler for 30-40 seconds. Keep it there longer if you want the top of the eggs to brown but keep a very close eye on it.
6. Transfer the omelette to a cutting board and slice it into four portions. Put one portion on each of the croissants. Top the sandwiches with ham and one slice of Havarti cheese.
7. To serve right away, put the sandwiches in 375 F oven for 5-7 minutes or until the cheese is melted and the ham is warmed through. If you want to heat them through later then wrap them individually in foil and keep in the fridge until needed. You can keep them safely for 1-2 days in the fridge.

This comforting breakfast-style meal is simple enough for weeknight supper, but also decadent enough for Sunday Brunch with friends! As always, a big thanks to Christina for sharing her creativity and mouthwatering meal inspiration!

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