Mushroom Soba Noodle Salad

This salad showcases the many flavours of the dressing with a great texture because of the soft noodles and crunchy vegetables. The addition of the mushrooms makes for an even more inspiring plethora of flavours and there really is a party in your mouth.

Recipe and photo courtesy of Elizabeth from Guilty Kitchen.

Prep Time: 20 mins. | Cook Time: 8 mins. | Makes: 2 entree sized portion.

Ingredients

4oz buckwheat soba noodles (I used Sobaya wheat and buckwheat brand)
1 tsp oil
6 large white or brown mushrooms, sliced
1/4 of a large red cabbage (about 1/4 lb.), shredded or finely sliced
3 small carrots, grated
4 green onions, chopped
1 large avocado, cubed
For the dressing:
1 clove garlic, minced or grated on a microplane
1 inch of fresh ginger, finely minced or grated on a microplane
2 tbsp toasted sesame oil
2 tbsp Tamari or other soy sauce (low sodium)
1 tbsp Mirin
1 tbsp Ponzu
1 tsp fish sauce
juice of 1 lemon
1 jalapeno, finely minced
1/4 cup minced cilantro
black or white sesame seeds, for garnish

Method

1. In a medium sized saucepan, fill with water to within two inches of the top. Add salt to taste (about 2 tsp for a 4-6 cup pot). Set to a boil.
2. Add pasta when water boils and cook for 6-8 minutes or until tender. (al dente doesn’t work too well in this recipe)
3. Drain the noodles and run them under cold water for a minute. Set aside to drain.
4. Meanwhile, in a small skillet, heat the oil. Add the mushrooms and sauté for about 8 minutes or until slightly golden and soft. Remove from heat and set aside.
5. In a large bowl, combine the cabbage, carrots, onions and avocado. Set aside.
For the dressing:
1. Mix the garlic, ginger, oil, Tamari, Mirin, Ponzu, fish sauce and lemon juice in a small bowl.
2. Add the jalapeno and cilantro and stir. Set aside.
Assemble your salad:
1. In the bowl full of vegetables, add the cooked mushrooms and the noodles. Pour the dressing over and toss to coat. Serve on plates with a sprinkle of sesame seeds as garnish.
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Mushroom Scallion Dumplings

Whether you’re celebrating the Chinese New Year or simply have a similar love affair with all things dim sum, making dumplings, or rather jiaozi, at home couldn’t be easier. Both the savory filling and soy-vinegar dipping sauce come together in minutes. 

Recipe and photo courtesy of eatHalifax.

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

Ingredients

2 tbsp. oil
1 lb. (16 oz.) shiitake mushrooms, finely diced
1 tbsp. finely grated ginger
4 cloves garlic, minced
1 bunch scallions, finely diced
2 tbsp. finely chopped cilantro (including stems)
4 tsp. soy sauce
4 tsp. sesame oil
1 tbsp. hoisin
salt and pepper, to taste
40 dumpling wrappers
Dipping sauce:
1/3 cup soy sauce
2 tbsp. rice vinegar
1 tbsp. sesame oil
1 tbsp. sugar
1 scallion, finely diced

Method

1. Heat oil in a large skillet over medium heat. Cook mushrooms until liquid releases, about 8 minutes. Add the garlic, ginger and scallions. Cook for another minute. Transfer the mixture to a bowl. Stir in cilantro, soy sauce, sesame oil, and hoisin. Season to taste with salt and pepper. Allow to cool.
2. To assemble the dumplings, get a small bowl of water. Starting with one wrapper, place a spoonful of filling in the center. Dip your finger in water and moisten the entire edge of the wrapper. Fold over, pressing to seal the center. Starting at one edge, make 4 pleats in the wrapper. Repeat on the other edge. For a visual of the process, head to Serious Eats. Repeat with remaining wrappers.
3. For steamed dumplings, set a bamboo steamer over a pot of boiling water.  Add dumplings, being careful not to crowd the steamer. Steam for 10-12 minutes.
4. For pan fried dumplings, heat enough oil to cover the bottom of a large skillet over medium-high heat.  Add the dumplings, being careful not to crowd the pan. Fry until the bottoms are crisp, about 4 minutes. Add ¼ cup water, cover and let steam about 3 minutes. When most of the water is evaporated, uncover and continue cooking until the bottoms are crisp again.
5. For the dipping sauce, whisk together the ingredients, stirring to dissolve the sugar. Serve alongside the dumplings.
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Mushroom Empanadas

These tasty bites make a great hors d’oeuvres or a light supper when eaten alongside a green salad. They can be prepped the night before you plan on serving them (just bake them the next day) and they also reheat well.

Recipe courtesy of Jeannette from Everybody Likes Sandwiches.

Prep Time: 1 hr. | Cook Time: 25 mins. | Makes: 18 empanadas.

Ingredients

Empanada Dough:
2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
1/2 cup all-vegetable shortening, cold, cut into cubes
1 large egg
1/3 cup ice water
1 tbsp vinegar

Mushroom Filling:
1 tbsp unsalted butter
1 tbsp olive oil
2 fat cloves garlic, minced
1/2 small red onion
1/4 cup fresh thyme, stems removed
1 lb. button mushrooms, sliced & roughly chopped
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 cup white wine
2 tbsp heavy cream
1 cup Asiago cheese, grated
1 large egg, lightly beaten with 1 tbsp water

Method

Empanada Dough:
1. Combine flours and salt in a large bowl and stir. Add shortening and use your fingers to blend until the mixture resembles coarse crumbs.
2. In a small bowl, whisk the egg with the ice water and add in the vinegar. Slowly pour into the flour mixture and use a fork to gently incorporate it. Gently knead the dough until it comes together into a ball – two or three times should do it.
3. Wrap the dough in plastic wrap, flatten it slightly with the palm of your hand, and chill in the fridge for at least 1 hour.

Empanada Filling:
1. Heat oil and butter in a large skillet over medium heat. Add garlic and onion and saute until soft. Add mushrooms, thyme, salt and pepper and cook until the ingredients start to turn golden and fragrant. Add wine, stirring, until it evaporates. Turn down heat and add cream, stirring until it absorbs into the mixture. Remove from heat and let cool.
2. Preheat oven to 400F (200C).
3. Roll out dough to 1/8 inch thick on a floured surface. Use a 3 1/2-inch circle cutter to cut out circles of dough. Scraps can be collected, re-rolled and cut into circles.
4. Place about a teaspoon of the mushroom mixture onto each circle, topping with some cheese, while leaving a half-inch border around the filling. Brush the egg wash on the empty side of the circle and fold dough over to create a semi-circle. Use a fork to press the edges tightly together. Brush the egg wash over the tops of all of the completed empanadas and place on cookie sheets lined with parchment or silpat. Bake for 20-25 minutes, or until the empanadas are golden brown and flaky. Let cool slightly before serving.

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Mushroom Cream Sauce with Pasta

Recipe courtesy of Louisa from Living Lou.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4-6

Ingredients

2 tbsp olive oil
6 pieces of bacon, sliced into 1 inch pieces
1/2 an onion, chopped
4 cloves garlic, minced
4 tbsp butter
1 lb white button mushrooms, sliced
8 sprigs fresh thyme
2/3 cup dry white wine
1/2 cup 15% cream
1 package of fettuccine pasta, cooked according to package directions

Method

1. In a large pan, heat olive oil over medium heat. Add onion and bacon, sauté for 3-5 minutes.
2. Add garlic, cook for another minute or until fragrant.
3. Next, add butter, mushrooms, and fresh thyme. Sauce for 3 minutes or until mushrooms begin to cook down.
4. Finally, add the white wine, cooking for 3-5 minutes, then add the cream and simmer for 2-4 minutes or until sauce has thickened up.
5. Remove sprigs of thyme and serve over pasta.
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Multipurpose Mushrooms

Recipe and photo courtesy of Holly from Jittery Cook.

Prep Time: 20 mins. | Cook Time: 15 mins. | Serves: 6

Ingredients

1 1/2 oz dried mushrooms
3 T unsalted butter, divided
3 cloves garlic, minced
1 1/2 lb fresh mushrooms, sliced
3 t chopped fresh thyme leaves
3 T each soy sauce, sour cream, olive oil, Vermouth or Sherry
freshly ground pepper

Method

1. Steep dried mushrooms in a covered bowl of boiling hot water for 20 minutes, then scoop them out and strain, reserving the mushroom stock. Roughly chop reconstituted mushrooms.
2. In a large pan, melt a tablespoon of butter over medium-high heat, then add the garlic and cook for a minute. Add all mushrooms and sauté for 5 minutes, then add 3/4 cup mushroom stock. Allow stock to reduce by half (takes about 5 minutes), then lower heat to medium-low and add butter, soy sauce, sour cream and oil. Cook for a few minutes to allow ingredients to combine and sauce to thicken. Season with pepper and garnish with thyme.
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