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


.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


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.

Lobster Mushroom Ravioli

Lobster and shiitakes already make a delicious pairing but envelope that in tender handmade pasta and smother it in a rich lobster truffle cream sauce and I knew we’d have a winner. 

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 45 mins. | Cook Time: 15 mins.


400 g flour
4 eggs
2 1-1.25 lb live lobsters (or ½ lb lobster meat)
2 tbsp butter
200 g shiitake mushrooms, chopped
2 large shallots, finely diced
3 cloves garlic, minced
3 tbsp dry vermouth (or white wine)
½ tsp packed lemon zest
1/3 cup grated Parmesan
½ cup ricotta
salt and pepper, to taste
3 tbsp butter
2 large shallots, finely diced
½ cup lobster stock
2 cup whipping cream
1 tsp truffle oil
salt and pepper, to taste
grated Parmesan, to serve
chopped chives, to serve


1. For the dough, mound the flour on a work surface. Make a well in the center of the flour and add the eggs. With a fork, beat the eggs. Gradually pull in flour from the sides towards the center. The dough will soon start to take shape. With a bench scraper or your hands, work the dough, adding a drop of water if the dough is too dry or more flour if too wet. Knead the dough until soft and elastic, about 8 minutes.  Cover the dough with plastic wrap and let it rest while you prepare the rest of the dish, about 20 minutes.
2. Put a large pot with 2 inches of water on to boil. Add the lobsters and cover. Steam for 10 minutes. Remove and place in an ice bath to stop the cooking. Over a bowl, remove the meat from the tails and claws, reserving the liquid. Return the shells, bodies and liquid to the pot and bring to a boil. Reduce the heat and simmer uncovered while you prepare the ravioli. When the liquid is reduced by half, strain the shells and set the lobster stock aside.
3. In a skillet, melt the butter over medium high heat. Add the shallots and mushrooms. Cook until tender, about 8 minutes. Add the garlic, cooking another minute. Deglaze the pan with vermouth. Add the mushroom mixture to a food processor along with the lobster meat, lemon zest, Parmesan, and ricotta. Pulse until combined, stopping before it becomes a paste. Season to taste with salt and pepper.
4. Instead of writing out the process of making ravioli, I suggest the following recipe with photos from The Food Network. I couldn’t find my pasta wheel so I simply cut mine into squares using a knife. Bring a large pot of salted water to a boil. Add the ravioli. Cook until al dente, about 3-5 minutes. If necessary, cook the ravioli in two batches.
5. For the sauce, heat the same skillet used to cook the mushrooms over medium heat. Cook the butter while whisking until it starts to brown. Add the shallots and cook another two minutes. Add the lobster stock and cream. Simmer until thick and reduced. Season with truffle oil, salt and pepper. To serve, toss the cooked ravioli with the sauce. Serve garnished with fresh chives and grated Parmesan cheese.

Grilled Turkey and Mushroom Pizza

“This sauceless pizza is more like an open-faced panini.  A drizzle of honey is the crowning touch.”

Recipe courtesy of Charmian from The Messy Baker.

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


1 1/2 pounds boneless, skinless turkey breast
1/4 cup olive oil, divided
1 large red onion
1 pound cremini mushrooms, sliced
2 cloves garlic, minced
3 large sprigs fresh thyme, leaves stripped from the stems
Pizza dough, store bought or homemade
1/2 cup grated Parmesan cheese
4 ounces smoked Gouda, grated
Fresh ground black pepper
Cornmeal for dusting
¼ cup liquid honey



1. Preheat the grill on medium.

2. Slice the turkey breast horizontally so it is about 1-inch thick. Brush both sides of all the slices with olive oil and sprinkle lightly with salt.

3. Peel the onion and slice it in 1/4-inch thick rounds. Brush both sides with olive oil.

4. Place the turkey and onion slices on the hot, oiled grill and cook, turning, until the turkey is cooked and no longer pink inside. Cook the onion until it begins to soften and is browned.

5. When the turkey and onion are done, remove from grill and increase heat to medium-high. Close the lid. You want the grill to heat to about 400-450F.

6. Slice the grilled turkey into 1/2-inch wide strips. Separate the onion into rings. Set aside.

7. In a large saucepan over medium heat 2 tablespoons olive oil. Sauté the mushrooms, garlic and 2 sprigs worth of fresh thyme leaves together, cooking until the mushrooms are tender and browned.


1. On a lightly floured surface, divide the pizza dough in half. Shape each half into a 12-inch round or 15 X 10 inch rectangle, depending on the size and shape of your grill.

2. Transfer the crust to a board lightly dusted with cornmeal. Slide the crust directly onto the grill. Do not flip. The crust is done when the surface bubbles and the bottom is browned.

3. Repeat with second crust if your grill can only accommodate one crust at a time. When both crusts are grilled, reduce the heat to low and close the lid.


1. Place one crust grilled-side up on a board dusted with cornmeal, and brush lightly with olive oil. Sprinkle with 1/4 cup of Parmesan and one quarter of the grated smoked Gouda.

2. Next, place half the onions, mushrooms and turkey slices evenly over the cheese. Sprinkle with more fresh thyme and then top a quarter of the grated Gouda. Repeat with second pizza.

3. Slide the pizza(s) onto the grill, close the lid and cook for 3 to 5 minutes or until the cheese has melted and the bottom crust is cooked and has grill marks. Repeat with second pizza if your grill isn’t large enough for two.

4. Serve immediately drizzled with honey and a grinding of fresh black pepper.

French Onion Portobello Mushroom

These mushrooms are simple enough to pull together for a weekday veggie night, and sided with a simple salad, will make a full meal. But they would be equally at home beside some grilled flank steak, sauteed spinach and a glass of cab sauv.

Recipe and photo courtesy of Sarah from Kiwi & Bean.

Prep Time: 30 mins. | Cook Time: 10 mins. | Serves:  4
Tip:  To make ahead, caramelize the onions up to several days in advance and/or soften the mushrooms a day or so in advance as well. Then all you have to do is assemble and broil.


4 large portobello mushrooms, cleaned and stem removed
4 onions, sliced into half moons
1/2 tbsp grapeseed or extra virgin olive oil
2 tbsp butter
1 cup grated gruyere cheese
4 small slices french or sourdough bread
2 green onions, finely chopped (optional)


1. Preheat oven to 350 F.
2. Combine butter and preferred oil in a skillet over med-high heat (I used my cast iron for this). When butter is melted, add onions. Cook, stirring occasionally and gradually reducing the heat to low, until the onions are very brown and caramelized, about 30 minutes. (You can let the onions caramelize while you prepare the rest. They don’t need your constant attention!) Add a bit of water if they start to dry out.
3. Brush mushroom caps with bit of oil and then bake them on a baking sheet (lined with parchment if you wish) for about 10-20 minutes, or until they soften and start to release a bit of liquid. Remove from oven. Turn oven to broil.
4. Divide cooked onions between the mushrooms, spreading them out. Top with a slice of bread and 1/4 of the grated cheese. Return to the oven and broil until the cheese starts to bubble and brown (time will depend on your broiler — just watch carefully!). Garnish with green onions, if using. Serve immediately on their own or with a little green salad.

Crispy Polenta with Wild Mushroom and Goat Cheese Ragoût

Recipe courtesy of Renee from Sweet Sugar Bean.

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


2 pounds prepared polenta (in a tube), cut into 8 ½ inch thick rounds
½  cup grated parmesan cheese
1 tbsp olive oil
2 tbsp butter
2 tbsp olive oil
1 ½ pounds (680 grams) assorted wild mushrooms, such as crimini, oyster, portabella, thickly sliced
2 cloves garlic, mined
¼ cup finely chopped onion
3 tbsp balsamic vinegar
¼ cup low salt chicken broth
2 tsp fresh thyme
? cup whipping cream
small handful fresh parsley, chopped
salt, pepper to taste
1 small tube goat cheese, crumbled


  1. To make polenta, place the slices on a lightly greased broiler safe pan or sheet and broil until golden brown, about 7 minutes.  Flip over, sprinkle each slice with parmesan cheese and broil again, until cheese is melted and brown.  Watch it carefully!  Remove from broiler and set aside.
  2. To make ragoût, heat butter and oil in a frying pan, and over medium heat sauté the mushrooms until tender and browned, stirring often.  Add onions, garlic and balsamic vinegar, cooking another 3 minutes or so.  Stir in chicken broth, thyme, whipping cream and season with salt and pepper.  Let it reduce down a little and thicken, a few more minutes.
  3. Arrange one polenta slice per plate, top with some mushrooms, then another polenta slice, then more mushrooms.  Garnish with crumbled goat cheese and more fresh thyme.