Mushroom, Kale and Gouda Quiche with a Phyllo Crust

A deep and delicious quiche, full of pan-sauteed mushrooms, onions and bacon, then flavoured with a bit of kale and gouda cheese. Perfect for the brunch table or enjoy for dinner, with a salad. You could substitute Gruyere for the Gouda cheese.

Recipe and photo courtesy of Jennifer from Seasons and Suppers.

Prep Time: 25 mins. | Cook Time: 1 hr. 25 mins.


1/3 cup diced red onion
2 strips bacon, diced
227g tray of sliced cremini mushrooms
1 cup kale, stems removed, chopped and massaged (*see instructions below)
1 ½ – 2 cups shredded gouda cheese
4 sheets of phyllo pastry
3 Tbsp. butter, melted
8 eggs
2 cups Half & Half (10%) cream
Salt and Freshly Ground Pepper
2 Tbsp. freshly grated Parmesan


1. In a sauté pan over medium heat, add the diced onion and bacon. Cook, stirring, until onion softens. Add the mushrooms and continue cooking, stirring regularly, until bacon is cooked and mushrooms are golden. Remove from heat and allow to cool to room temperature.
2. Preheat oven to 375 degrees F.
3. Spray an 8-inch springform pan with cooking spray and set on a baking sheet. Take one sheet of phyllo and brush with melted butter. Tear large sheet in half down the middle. Place one of the sheets in to the prepared springform pan, gently pressing it down and draping over the sides and top. Repeat with the other sheet, but laying it an angle to the first piece, to overlap. Repeat with the remaining 3 full sheets of phyllo. (You’ll use 8 half-sheets in all).
4. Place the cooled mushroom mixture in to the bottom of the phyllo lined pan. Top with kale and then the shredded cheese. In a large bowl of measuring cup, whisk together the egg and milk. Pour over the filling. Top with grated Parmesan cheese.
5. Place pan in oven (on baking sheet) and bake for 20 minutes. After 20 minutes, loosely cover the top with a piece of aluminum foil, to prevent the crust from burning on the top. Cook an additional 45-55 minutes (65-75 minutes total). Test by jiggling pan a bit. If it jiggles like jello, it needs to cook more. Remove foil for last few minutes of cooking, to allow top to brown slightly.
6. Place in pan on to a cooling rack and allow to cool for 20 minutes. Carefully loosen sides of springform pan.
*To massage kale: Remove kale from stems and chop or tear in to bite-sized pieces. Place on to a cutting board and sprinkle with a bit of salt. Massage kale by pressing against the cutting board until it softens and darkens.

Mushroom, Caramelized Onion and Cheddar Burger

This recipe is for a pretty classic burger, but jazzed up with the most synergistically awesome flavour-enhancers of all time: mushrooms, caramelized onions and old cheddar. The caramelized onion part means that the patties are a tad bit more time-consuming than my usual fare. But the time is well, well worth it for the extra flavour punch. Just trust me on this one.

Recipe and photo courtesy of Sarah from Kiwi & Bean.

Prep Time: 45 mins. | Cook Time: 10 mins. | Makes: 8 burgers.


2 pounds good quality ground beef
2 onions, sliced in thin half moons
1/2 pound mushrooms, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 cup grated extra old cheddar cheese
Few sprigs fresh thyme
Salt and pepper


1. Heat the olive oil in a large skillet set over medium heat. Add the onions, and let them cook, stirring every few minutes, until they are very soft and very brown. If they start to look dry, drizzle in the balsamic vinegar.
2. When the onions are cooked, remove them to a bowl and add the sliced mushrooms to the pan. Do NOT flip them over or even touch them until they turn brown, then flip them and let the other side brown. When they are nice and brown, take them off the heat and dump them into the onion bowl.
3. Let the onion-mushroom mixture cool, and then chop it up very finely. Combine the chopped onion-mushroom mixture with the ground beef, thyme and cheddar. Gently mix it all together with your hands, and then form into 8 burger patties.
4. Season the patties with salt and pepper just before putting them on the grill. Grill them to desired doneness, and serve on buns or lettuce leaves.

Mushroom, Apple and Walnut Stuffed Acorn Squash

Recipe developed in partnership with Ontario Apple Growers.

Prep Time: 10 mins. | Cook Time: 45 mins. | Serves: 8


4 small-medium sized acorn squash, seeded, cut in half lengthwise
Salt and pepper
2 tbsp (30 mL) olive oil
8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 celery stalks, thinly diced
2 Ontario apples*, peeled and finely diced
3 tbsp (45 mL) butter
1 tbsp (15 mL) fresh sage leaves, finely chopped
1 cup (250 mL) vegetable stock
½ cup (125 mL) walnuts, roughly chopped
1 small loaf of day-old sourdough or French bread, cut into ¼ inch cubes (approximately 5 cups)
*Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.


1. Preheat oven to 350°F/175°C.
2. Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
3. Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and sauté for 3-4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
4. Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed.
5. Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350°F/175°C oven and bake until stuffing is golden brown, approximately 15-20 minutes.
6. Serve hot alongside a festive ham or weeknight roast chicken.



Mushroom Wonton Soup

This soup is all about the mushroom! Glorious, woodsy mushrooms that are the star of the show.

Recipe and photo courtesy of Heather from The Tasty Gardener.

Prep Time: 45 mins. | Cook Time: 10 mins.
Serves: 4 (1 cup broth with 4 wontons) with lots of leftover wontons


For the wontons:
2 tbsp sesame oil
1 lb mixed mushrooms, finely chopped ( I used oyster, cremini and brown)
2 bunches green onions, finely chopped
1 piece of ginger peeled, about 2″ long
10 cloves of garlic, minced
6 bunches baby bok choy, finely chopped
1 tbsp soy sauce
salt and pepper to taste
1 package wonton wrapper (the double package)
For the broth:
4 cups broth (if you want it completely vegetarian use vegetable otherwise chicken broth works really well)
1 tbsp Tom Yum (can be found in Asian Grocery Stores)*this can be optional however once you make it with it you will not imagine the soup any other way
1 tbsp soy sauce
2 drops Sriracha
2 green onions, sliced
1/2 cup Chinese cabbage, chopped
salt and pepper to taste


To make the wonton filling:
1. In a fry pan over medium high heat the sesame oil.
2. Add the mushrooms, onions, ginger, garlic and bok choy and cook until soft and most of the liquid has evaporated.
3. Stir in the soy sauce and season with salt and pepper.
4. Remove from heat and let cool.
To make the wontons:
*note keep the wonton wrappers under a damp cloth while working with them to keep them from drying out.
1. Have a bowl of warm water nearby. Place a wrapper flat on your work surface but turned so it’s diamond shaped when looking at it. Add about 1 heaping tsp of filling into the middle of the wrapper.
2. With your finger wet the edges of the wrapper with water.
3. Fold the bottom corner up to meet the top corner. Press all along the edges to seal. Now the wonton is triangle shaped.
4. Take the left corner and fold it up.  Repeat with the right side. Place on a cookie sheet.
5. Continue folding wontons until all the filling has been used.
6. Keep the wontons you are using immediately aside (4-5 per person) and place the extra in the freezer to cool.  Once those are frozen they can then be stored in a storage bag.
To make the soup:
1. In a large pot bring the stock and water to a boil. Stir in the soy sauce, sriracha and Tom Yum.
2. Add the onions, cabbage and wontons and continue to boil until the wontons begin to float and appear translucent. Season with salt and pepper.
If you want to try making the carnivore version check it out here.

Mushroom Tourtiere

Recipe courtesy of Catherine from Liking Pineapples.

Prep Time: 30 mins. | Cook Time: 1 hr.


1 tbsp veg oil
1 lb. ground pork
1 lb. ground turkey
1½ cups chicken broth
3 onion, minced
½ to 1 lb. sliced mushrooms
1 celery branch, minced
3/4 tsp rock salt
1/2 tsp cinnamon
1/2 tsp pepper
1/2 tsp savory
1/2 tsp cloves ground
1 cup panko
1/2 cup chopped fresh parsley

3 cups flour
1/2 tsp salt
1 cup butter
1 egg
2 tsp vinegar
ice water


1. In a large pan, heat the oil on medium heat. Add the turkey and the pork and cook for 7-10 min. Add the broth, the onion, the mushrooms, the celery and the spices (salt, cinnamon, pepper, savory and cloves) and let simmer for 40 minutes, until there is only about 2 or 3 tablespoons of liquid remaining. Allow to cool for a few minutes and add the parsley and the panko, mix well and reserve.
2. In a bowl, mix the dry ingredients. Add the butter and pinch it in with your hands. Beat the egg with the vinegar, then add ice water to make 2/3 cup total. Add the wet ingredients to the dry ingredients and mix until it comes together (it may seem a bit dry but that’s fine). Divide the dough into 8, form each piece into a ball, flatten in a disk, wrap in plastic wrap and refrigirate for 30 minutes.
3. Working one dough disc at a time, on a large floured surface, roll the dough to a large rectangle. Add the filling and close the dough forming a log. Put the formed logs back in the fridge until you are ready to bake them (you can also freeze them at this point). When you are ready to cook them, pre-heat your oven at 350F, cut vents on top of each one and brush them with milk. Cook them for 30-45 mins until the pastry is golden brown.