Sauteed Brussel Sprouts with Mushrooms and Bacon

It took some time, it took a few recipe attempts, but I did it, friends. I have finally created a Brussels sprout dish everyone actually enjoys. With the addition of mushrooms, bacon, and maple syrup to sweeten the deal, it became a winning combination. So if you have those picky eaters, I implore you try this delicious dish. 

Recipe and photo courtesy of Jenny from The Brunette Baker.

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

Ingredients

1 pound Brussels sprouts, trimmed and cut lengthwise (about 5 cups)
1½ cup white button mushrooms, cleaned and sliced
6-8 slices bacon, cooked, drained, and chopped*
1 small onion, finely chopped
1 clove garlic, minced
2-3 tablespoons pure maple syrup
Fresh cracked black pepper, to taste
*For a vegetarian option, omit bacon and replace bacon fat with olive oil to sweat vegetables.

Method

1. In a large frying pan, cook bacon until crispy. Remove from pan and place on paper towels to drain off excess fat. Reserve bacon fat.
2. Sweat sliced mushrooms in reserved bacon fat. Once mushrooms are tender, remove those from pan and set aside. Add chopped onion into the bacon fat and cook until transparent. Add in garlic.
3. Toss in shredded Brussels sprouts and cook for about five to seven minutes until tender.
4. Once tender, add mushrooms and chopped bacon back into the pan. Pour in maple syrup and mix together to ensure all ingredients are incorporated. Top with fresh cracked black pepper.
6. Serve while dish is still hot.
This dish is delicious with baked chicken legs, meatloaf, or even a fried egg.

Pizza Bianca with Grilled Turkey Fillet, Shiitake Mushrooms and Truffle Oil

Recipe courtesy of Michelle from The Tiffin Box.

Prep Time: 2 hrs. | Cook Time: 35 mins.

Ingredients

Pizza Bases
Makes about 4 individual 6 – 7 inch pizza bases, or 2 large pizzas
1 tablespoon active dried yeast
1 cup (250 ml) warm water (110 F) + ¼ cup extra
¼ teaspoon sugar
2 cups Italian 00 flour
1 cup + a little extra, plain flour
1 teaspoon, or to taste , salt
2 tablespoons extra virgin olive oil
White Sauce
Makes enough to top 2 large pizzas
2 tablespoons unsalted butter
1 tablespoon plain flour
1 teaspoon garlic powder
1 1/2 cups hot milk
Salt to taste
Rosemary Rubbed Turkey Fillet
250g turkey fillet
1 tablespoon fresh rosemary, chopped
1 teaspoon flaked sea salt
2 – 3 tablespoons unscented oil
Pizza Toppings
250g Shiitake mushrooms, sliced
Small handful fresh rosemary, leaves picked
A little shaved parmesan (parmigiano reggiano) or pecorino (pecorino romano) cheese
Drizzle of white truffle oil

Method

1. Preheat your barbeque (or oven) to 450 F.
Make the pizza bases:
1. Whisk the yeast in the warm water with the sugar. Let it sit in a warm place, until the yeast mixture begins to foam up.
2. Sift the flours and salt into a large bowl. Make a well in the middle, and drizzle over the olive oil. Pour in the yeast mixture, a little at a time, mixing it in with the flour, until all the mixture is used up and you have a soft dough. If the dough is too dry, add more water, a tablespoon at a time, until you get a soft, but not sticky dough.
3. Dust your work-space with a little flour, and turn the dough out on it. Knead well for about 7 – 10 minutes, until the dough is smooth. Chafe the dough into a ball, and place it in a well oiled large bowl. Cover with a damp towel and proof it for about 1 – 2 hours, until the dough has risen and doubled in volume.
4. Gently knock back the risen dough and turn it out on to a floured surface.
5. Divide the dough into 4 pieces (or 2 pieces if making large pizzas). Using the palm of your hand (or a rolling pin) flatten the dough into thin bases.
Make the white sauce:
1. To make the roux, heat the butter in a heavy based pan, until melted. Add the flour and garlic powder, and cook out the flour for about 2 – 3 minutes, until the raw taste disappears.
2. Gently pour in the hot milk in a steady stream, whisking constantly to make a smooth sauce.
3. Simmer the sauce for about 2 – 3 minutes, or until thick and creamy. Season to taste.
Make the grilled rosemary rubbed turkey:
1. Rub the turkey fillet with the chopped rosemary and salt and bring it up to room temperature. Brush with the unscented oil and place on the preheated barbecue.
2. Grill the fillet for 8 – 10 minutes, then turn it. Brush with more oil, then continue grilling for another 10 minutes or so, until the turkey is cooked all the way through, and the juices run clear. The grilling time for the turkey will be based on how thick your fillet is.
3. Rest the turkey fillet for about 5 minutes, then shred it.
Assembling and grilling the pizza:
1. Place the pizza base on a well floured pizza peel. Gently flick it directly on to the preheated barbecue and grill for 1 – 2 minutes, until it starts to bubble up. Using the peel, take it off the barbecue and flip the base over on to a plate or chopping board.
2. On the grilled side, spread some of the white sauce. Top with the shredded turkey, the sliced Shiitake mushrooms and the picked rosemary leaves. Turn down the barbecue to 400 F. Slide the pizza back on to the barbecue grill, away from direct heat, and cover and grill for about 3 – 4 minutes, until the pizza is crisp on the bottom.
3. Slide off the barbecue, and top with the shaved parmesan or pecorino cheese and drizzle with a little truffle oil to serve.
4. You can also use a preheated heavy duty pizza stone on the barbecue. If using a stone, top the pizza before sliding on to the stone and cook for about 7 – 8 minutes, or until the pizza is crisp on the bottom.

Mushroom Stuffed Turkey Cutlets

Recipe courtesy of Connie from Ruby Reduction.

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

Ingredients

2 turkey cutlets – pounded flat and thin, seasoned with salt and pepper
2 tbsp olive oil
2 shallots – finely chopped
3 garlic cloves – minced
1 ½ sprigs of fresh rosemary – roughly chopped
3 ½ cups of mixed mushrooms (crimini, shiitake, king oyster)– roughly chopped
Juice of 2 lemons

Method

  1. Heat 2 tbsp of olive oil in skillet over medium heat.
  2. Sauté shallots, garlic and rosemary for 2-3 minutes.
  3. Add in chopped mixed mushrooms and the juice of two lemons.
  4. Reduce heat to medium-low and continue to cook until the lemon juice has evaporated and the mushrooms become soft, 3-4 minutes.
  5. Remove mushroom mixture from heat and let cool, about 5 minutes.
  6. Scoop half of the mushroom mixture over one end of the pounded turkey cutlet.
  7. Wrap the cutlet around the mushroom mixture.
  8. Set up your BBQ grill for direct cooking over medium heat. Oil your BBQ grate when you are ready to start cooking.
  9. Place stuffed turkey cutlet on hot oiled grill (seam side down).
  10. Cook for 4-5 minutes (depending on the thickness of your cutlet) and then flip.  Continue to cook for another 4-5 minutes.
  11. Once stuffed turkey cutlets are done, remove from heat and tent with foil for 3-5 minutes.
  12. Serve and enjoy!

Mushroom Coconut Curry with Leeks and Paneer

One of the great things about mushrooms is while they are a versatile vegetable they also have a weight, a meatiness to them that works well in meat-free dishes.  With some rice, Indian bread like naan or paratha and a leafy salad you can enjoy this quick dish any night of the week.

Recipe and photo courtesy of Heather from The Tasty Gardener.

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

Ingredients

4 cups portabella mushrooms, sliced
1 large leek, rinsed and chopped
2 tbsp garlic, chopped
2 tsp ginger, chopped
1 tsp olive oil
1 1/2 cups paneer cheese, cubed
2 cans (13.5 fl.oz each) coconut milk
1/2 cup water
2 1/2 tbsp curry powder
1 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1/4 tsp red pepper flakes
salt and pepper to taste

Method

1. In a large pot over med-high heat add the oil.
2. Add in the mushrooms and leeks and saute, stirring frequently until begin to become translucent and mushroom get soft and brown about 10 minutes.
3. Stir in the garlic, ginger and cubes of paneer and cook until fragrant about 2 minutes.
4. Add the coconut milk, water, curry, turmeric, coriander, red pepper flakes, salt and pepper and stir well.
5. Simmer for 5 minutes, then serve.

Mushroom and Bacon Quiche with Rosemary and Guyere

This mushroom and bacon quiche is great to have on hand for lazy brunches or light suppers. Made with puff pastry, assembly is quick and the mushroom filling can be made up to 4 days ahead, making this a great plan in advance meal.

Recipe and photo courtesy of Renee from Sweetsugarbean.

Prep Time: 45 mins. | Cook Time: 35 mins. | Serves: 6

Ingredients

.5 oz dried Porcini mushrooms
2 tbsp extra virgin olive oil
½ medium onion, finely chopped
1 large garlic clove, minced
350 grams cremini mushrooms, cleaned, trimmed and cut into ¼¬inch thick slices
100 grams shiitake mushrooms, cleaned, trimmed and cut into ¼¬inch thick slices
1 tsp finely chopped fresh rosemary OR ½ tsp dried
½ tsp dried thyme
salt to taste
1 tsp all¬-purpose flour
¼ cup dry white wine
fresh ground black pepper
2 tbsp fresh parsley, chopped
½ 454 gram package of puff pastry, thawed
3 large eggs, at room temperature
¾ cup whole milk
1 cup grated Gruyère cheese
3 sliced of cooked bacon, chopped
pinch of nutmeg

Method

1. Place the mushrooms in a heat safe glass bowl and pour in 2 cups of boiling water.
2. Let them soak 30 minutes while you prepare the rest of the ingredients.
3. Heat olive oil in a large skillet over medium heat. Stir in the onion and cook for 3 minutes, stirring often. When they are soft and golden, stir in the garlic and cook for 30 seconds. Add the sliced fresh mushrooms and herbs and give a good pinch of salt.
4. Cook for about 10 minutes, until the mushrooms are soft and sweating. Add the flour and cook for 2 minutes. Stir in the white wine and black pepper. Scrape the brown bits off the bottom. Line a strainer with paper towels and drain the mushrooms, reserving liquid. Coarsely chop the rehydrated porcini and stir these into the mix.
5. Increase the heat to medium high and cook until all of the liquid has been evaporated.
6. Remove from heat and stir in the chopped parsley. Let cool to room temperature before assembling quiche. Filling can be made up to 4 days in advance.
7. To assemble quiche, preheat oven to 400F. Roll out the sheet of puff pastry so it fits a 10-inch deep-dish pie plate. Trim the edges.
8. In a medium bowl, whisk the eggs and milk together. Stir in the cheese, cooked bacon, nutmeg and mushroom filling. Season with more salt and pepper. Pour into prepared dish and bake for 35¬40 minutes, until the quiche is golden and puffed. Let cool on wire rack and serve while warm.