Duxelle Burger

With but a few key ingredients – duxelle, a well seasoned patty, sharp Comté cheese, peppery arugula, and homemade burger sauce – this is the kind of burger that needs nothing else. No tomato. No fancy gourmet toppings. Definitely no ketchup.

Recipe and photo by Kathy of eatHalifax

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

duxelle:
1 tbsp. butter
1 shallot
1 clove garlic
½ lb. mixed mushrooms (shiitake, crimini, porcini)
pinch dried thyme
salt and pepper, to taste
burger sauce:
¼ cup mayonnaise
1 ½ tsp. Dijon
1 small shallot
3 gherkins1 lb. medium ground beef
salt and pepper
4 hamburger buns
1 cup finely grated Comté cheese
1 cup arugula

1 lb. medium ground beef
salt and pepper
4 hamburger buns
1 cup finely grated Comté cheese
1 cup arugula

Method

1. For the duxelle, pulse the shallots and garlic in a food processor until finely minced. Heat butter in a large skillet over medium heat. Add the shallots and garlic; cook 3 minutes until soft. Pulse the mushrooms in the food processor until finely chopped. Add the mushrooms to the skillet with a pinch of salt and thyme. Cook, stirring frequently, until the mushrooms have released their liquid, about 15 minutes. Season to taste with salt and pepper.
2. For the burger sauce, add the ingredients to a food processor. Process until well combined. Refrigerate until use.
3. Divide ground beef into four portions. Season with a pinch of salt and pepper. Form each into a ball then flatten into a patty. Season well all over with salt and pepper. Heat oil in a heavy cast iron skillet over medium high heat. Cook 2 burgers at a time until well browned, about 3-5 minutes. Flip and cook another 3-5 minutes. depending on desired doneness. Repeat with remaining burgers. Top with cheese, cover and let steam until cheese is melted. If desired, toast buns.
4. To serve, top bottom bun with duxelle, a burger, and arugula. Spread burger sauce on top bun and enjoy!
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Vegan Mushroom & Butternut Squash Cottage Pie

This cottage pie is vegan and the mushrooms make it so meaty and rich. The sweetness of the squash make an amazing companion to the mushrooms and the smokey paprika warms the whole dish. If you’re not vegan, feel free to add real butter and even a little sprinkle of cheese in (and over) the mashed potato topping.

Recipe courtesy of Kelly from The Gouda Life.

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

Ingredients

4 large russet potatoes, cubed
sea salt
1 large clove garlic, minced
1/4 cup butter or non-dairy butter, melted
1/4 cup warm vegetable stock or milk (dairy or non)
2 tbsp olive oil
24oz button mushrooms, rough chopped
1 medium yellow onion, diced
2 cups cubed butternut squash (fresh or frozen), cubed
1/2 cup diced celery
1/2 cup diced carrots
2 cloves garlic, minced
2 tbsp tomato paste
sprig of thyme
1/2 tsp smoked paprika
1/4 tsp ground cumin
1/8 tsp (tiny pinch) ground cinnamon
1 cup dark beer
1/2 – 1 cup vegetable stock
1/4 cup frozen peas
Salt and pepper, to taste
fresh thyme leaves, to garnish

 

Method

1. Place potatoes in a pot of cold, generously salted water and bring to a boil. Turn down to a simmer and let cook until potatoes are easily pierced with a fork, 10-15 minutes. Add the raw garlic and butter and mash well, Add enough liquid to make them creamy, starting with 2 tbsp and adding the full 1/4 cup if needed. If you want them very creamy, get out your handheld mixer and whip until pillowy.
2. Preheat oven to 375.
3. While your potatoes are boiling, heat up the olive oil in a large oven-safe skillet or dutch oven over med-high heat. Add the mushrooms and let cook untouched for 5-6 minutes. You want the liquid from them to be released so they start to brown and crisp. Mix and let sit for another 5-6 minutes Repeat once more. Add the onions, squash, celery and carrots and cook until onions have softened and are just starting to brown, 5 minutes. Add the garlic, tomato paste, paprika, cumin and cinnamon and cook until tomato paste has browned lightly and everything is very fragrant, 5-6 minutes. Add the beer and peas and bring to a boil, scraping the stuck on bits from the bottom of the pan. Add the 1/2 cup veggie stock and stir everything well. If it seems a bit stodgy, add more stock. Add salt and pepper to taste.
4. Spread or pipe the potatoes over the mushroom mixture, drizzle with olive oil and bake until the top is golden brown. Sprinkle with fresh thyme, fresh ground pepper and serve.
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Chicken Marsala Pasta Bake

This casserole may not be low-cal, low-carb, paleo or Whole 30 compliant, but it is hearty and flavourful and will warm you right down to your toes.

Recipe and photo by Isabelle of Crumb: A Food Blog

Prep Time: 20 mins. | Cook Time: 30 mins. | Serves: 4-6

Ingredients

1 lb uncooked pasta (preferably a chunky shape like ziti or penne)
1 tbsp olive oil
3 strips bacon, finely chopped
¾ lb fresh button mushrooms, cut into thick slices
½ cup thinly sliced yellow onion
½ tsp salt
½ tsp fresh ground black pepper
½ cup dry marsala wine (or dry sherry, if you prefer)
3 cups low-sodium chicken broth
2 tbsp water
2 tbsp flour
2 tbsp heavy cream
2 cups diced cooked chicken
3 tbsp chopped fresh flat-leaf parsley
1 tub (200g) mini bocconcini cheese, drained
½ cup grated parmesan cheese, divided

Method

1. Preheat the oven to 375F.
2. Bring a pot of well-salted water to a boil. Add pasta and cook until not quite al dente, about 2 minutes short of the recommended cooking time. Drain and set aside.
3. While the pasta is cooking, heat the oil over medium-high heat in a large, heavy-bottomed saucepan. Add the bacon, and cook for 5-7 minutes or until crispy. Using a slotted spoon, transfer the bacon to a small bowl, and set aside.
4. Add the mushrooms to the pan, and saute for about 5 minutes, or until they start to brown and let off some liquid. Add the onions, salt and pepper and continue cooking for another 7-10 minutes, or until the onions are very soft and all of the liquid from the mushrooms has cooked off. Stir in the Marsala and cook until almost completely evaporated, scraping the edges and bottom of the pan to release any browned bits that are stuck to the bottom.
5. Stir the stock into the pan and bring to a simmer. In a small bowl, whisk together the flour and water until smooth, and stir into the sauce as soon as it starts to bubble. Let simmer, stirring frequently, for about 2 minutes or until thick and glossy. Remove pan from heat, and stir in the heavy cream.
6. Stir in the reserved bacon, along with the chicken, parsley, and ¼ cup of parmesan, then add the cooked, drained pasta and the bocconcini cheese. Stir well, making sure that everything gets evenly mixed and the pasta is completely coated with sauce. (Note: if your pot isn’t big enough, you can also use a large mixing bowl for this step).
7. Spoon the mixture into a 2qt oven-safe casserole dish, and sprinkle the top with the remaining ¼ cup parmesan. Bake in preheated oven for 25-30 minutes, or until the cheese is golden brown and the sauce is bubbling around the edges. Serve immediately with more chopped parsley for garnish.

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Veggie Quinoa Chili

Healthy, hearty Veggie Quinoa Chili is full of plant based protein, iron, fibre and antioxidants! The perfect winter bowl to warm your soul and fill you with delicious nutrition.

Recipe and photo by Kimberlee of Picky Diet

Prep Time: 20 mins. | Cook Time: 60 mins.

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 medium white onion, diced
3 cloves garlic
1 bell pepper, seeded and diced
2 cups chopped crimini mushrooms
½ cup dry quinoa, rinsed well and drained
2 28oz cans of diced tomatoes, with juices
1 cup vegetable broth
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
Fresh ground sea salt and pepper, to taste

Method

1. In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
2. Add the mushrooms and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
3. Add in the quinoa and barely enough water to cover it and cook on low until the quinoa has just absorbed the water
4. Now add the diced tomatoes (with the juice) and broth. Stir to combine. Increase heat to medium-high.
5. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, turmeric, cayenne pepper, paprika and salt and pepper. Bring to a boil, reduce heat to low, and simmer until thickened, about 30 minutes. Taste and season with additional spices or salt and pepper if desired.

Tips & Nutrition

Chili is a healthy food that often is topped with less healthy items like cheese and sour cream. Keep your chili healthy by topping it with sliced avocado, nutritional yeast, chopped onion or hemp seeds.

Feel free to make this chili more spicy by adding crushed red pepper, additional cayenne pepper or any spices you desire.

I like to make a double batch and freeze it in individual sized portions to be easily reheated on busy nights.

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Mushroom Soup Gratinée

What a better way to warm up and stay cozy than having a delicious broth of vegetables simmering on the back burner. This mushroom soup is a bit of a twist on the classic French Onion.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 6

Ingredients

3 Tbsp unsalted butter
1 red onion, diced
1 pound cremini mushrooms, sliced
4 garlic cloves, minced
1 (.5 oz/14 g) package dried porcini mushrooms
1 Tbsp Dijon mustard
1 ½ tsp dried thyme
1 tsp salt
¼ tsp pepper
4 cups vegetable or chicken stock
1 cup red wine
6 slices sourdough bread at least 3 inches in diameter
1 cup shredded Gruyére

Method

1. Heat the butter in a Dutch oven or large saucepan over medium-high heat.
2. Add the diced onions and sauté for about 5 minutes, until they are translucent.
3. Stir in the garlic and mushrooms and continue cooking for another 8 minutes or so, until the mushrooms have softened.
4. Stir in the mustard, thyme, salt, pepper and cook another minute. Stir in the stock and wine. Bring to a boil, cover and turn the heat to medium-low.
5. Simmer for about 15 minutes. Taste and adjust the seasoning.
6. Place the bread on a baking sheet and divide the cheese among the slices.
7. Place the baking sheet under the broiler and toast until the croutons are golden brown.
8. Ladle the soup into bowls and top each with a cheesy crouton.

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