BurgerPasta

One Pot Bacon Mushroom Swiss Burger Pasta

This Bacon Mushroom Swiss Burger Pasta is a perfect weekday meal the entire family will love!

It’s for Mushroom Canada’s “Blend and Extend” campaign. Which is brilliant. You take a ground protein and blend it with mushrooms to make the meal go further. More nutrition and costs less, which had me on board from the get go.

Recipe courtesy of Samantha from mykitchenlove 

Prep Time: 10 min | Cook Time: 20 min | Serves: 6-8 dinner servings

Ingredients

4 cups white button mushrooms, ends trimmed
1 yellow (cooking) onion, halved and peel removed
3 garlic cloves, peeled
2 slices bacon
225 grams / 1/2 lbs extra lean ground beef
1 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
1 lbs / 454 gr dried penne pasta
130 gr swiss cheese, cut into thin slices or grated
5 cups low sodium beef or vegetable broth
5 oz / 144 gr baby spinach leaves

Method

  1. Blend spinach in a food processor until shredded. Remove and set aside.
  2. Add onion, bacon, garlic, salt, pepper and mushrooms to the food processor pulse until all ingredients are ground. Add beef and pulse until combined.
  3. Preheat a large pot or pan to medium-high heat and add beef mixture from the food processor. Cook for 5-7 minutes, stirring occasionally until meat has browned.
  4. Add thyme, pasta and broth to pan. Bring to a boil and cook for 11 minutes at a strong simmer (over medium heat) or until pasta is cooked al dente. Add spinach, stirring to fully combine and remove from heat.
  5. Preheat oven boiler to high. Top pasta with swiss cheese and place under broiler for 2-4 minutes or until cheese is melted and starting to brown.
  6. Allow pasta to cool for about 5 minutes before serving.
Mushroom Ragu

Mushroom Ragu

This is a warm, satisfying dish for the chilly nights ahead that won’t weigh you down – and it makes for awesome leftovers. What could be better?

Recipe courtesy of Mardi Michels from eat.live.travel.write

Serves: 6-8

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
2 medium red onions (approx. 450 g total), finely diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 medium carrot (150 g), diced small
½ cup dry red wine
900g mixed mushrooms, thinly sliced (if using shiitake, you can leave the smaller ones whole)
1 cup vegetable stock (I used mushroom)
½ cup red wine
250 mL (1 cup) canned diced tomatoes, not drained
2 tablespoons tomato paste
Flaky sea salt and freshly ground black pepper, to taste
Chopped curly parsley, to serve
Freshly grated parmesan, to serve

Method

  1. Heat the olive oil and butter in a heavy pan over medium heat.
  2. Add the onions, garlic and thyme and cook until just the onions and garlic are starting to soften.
  3. Add the carrots to the pan and cook for approximately 5 minutes until carrots are just beginning to soften.
  4. Add the wine to the pan and cook until the wine has just about evaporated.
  5. Add the mushrooms to the pan and cook until they brown and soften slightly and start to release their juices.
  6. Add the stock, increase the heat to high and bring to a boil.
  7. Add the tomatoes and tomato paste and mix to combine.
  8. Reduce the heat to low, partially cover and simmer for about 20 minutes.
  9. Season to taste, serve on top of pasta and sprinkle with a little parsley and parmesan.

 

 

Mushroom Frittata

Mushroom Frittata with Truffle Cheese

This is one of those recipes you’ll want to make over and over again!

Recipe courtesy of Loreto and Nicoletta from SugarLoveSpices

Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 4 double or 8 single

Ingredients

6 Organic free range eggs
4 tablespoons milk/
200g mixed mushrooms (Enoki, Baby Portobello’s, Shitake, Oyster)
50g grated Parmigiano  Reggiano or Grana Padano
1 clove garlic
1/4 yellow onion chopped
4 tablespoons e.v.o Oil
I teaspoon butter
1 Tablespoon freshly chopped Italian parsley
1 teaspoon dried thyme
1/4 cup white wine
Fine sea salt and fresh cracked pepper to taste
1/4 cup European shaved black Truffle cheese

Method

  1. Clean mushrooms, cut them  in slices preserving their shape
  2. Clean garlic and press releasing some of the oil, in a sauté pan drizzle in 2 tablespoons evo oil and bring to a medium to high heat and toss in onions and garlic.
  3. Continually stir until onion becomes soft and translucent about 2 minutes, then add in mushrooms. and stir, you may need to add a bit of oil as the mushrooms will absorb a bit, season with salt and pepper.
  4. When the mushrooms are well coated with the oil add in the thyme and white wine and cook for about 10 minutes or until wine is all dissipated stirring occasionally. Finish with sprinkle of parsley and set aside to cool.
  5. Crack eggs in a medium bowl, spoon in milk ,add some salt and pepper and the grated Parmigiano cheese or Grana whichever you have and stir well until eggs, milk and cheese are well incorporated, add in cooled mushrooms leaving about 1/8 of the mushrooms for later use and stir again.
  6. In a 10 inch sauté pan drizzle in 2 tablespoon evo oil and drop in the butter, heat  on low until butter melts and rotate pan to evenly distribute the oil and butter throughout the bottom of the pan.
  7. Pour egg and mushroom mixture into sauté pan and move pan to evenly distribute the mixture well. Move mushrooms so they are distributed well throughout the pan. Cover and let cook for 10 minutes on very low heat. With a spatula check it from time to time to see that bottom is not browning.
  8. When the bottom is firm and a nice creamy color, put the remaining mushroom nicely on top, place a 10 inch dish that fits tight inside the pan and holding the dish firmly turn the pan upside down releasing the frittata from the pan to the plate. Then slowly slide the frittata nicely back into the pan.
  9. Let it cook on low for about 2-3 minutes uncovered check it by lifting the edge with a spatula if it is firm take off heat and slide frittata onto a plate, and shave some black European  black truffle cheese on top and finish with a sprinkling of fresh chopped parsley, cut into 8 equal slices and serve.

Enjoy!

Mushroom and Cauliflower Crisp

Roasted Mushroom and Cauliflower Crisp

Prepped in as little as 20 minutes, this dish makes a perfect weeknight dinner! Creamy on the inside, crunchy on the outside, this crisp puts a savory twist on a classic dish. Despite the three layers, this recipe is surprisingly efficient. While roasting brings out the flavour of the vegetables, it doesn’t demand your attention. By the time the vegetables are roasted, the sauce and topping are ready to go, and you’re 20 minutes away from a piping hot dish of winter comfort.

Recipe courtesy of Charmian Christie of The Messy Baker.

Prep Time: 20 minutes| Cook Time: 20 minutes | Serves: 6 to 8

Ingredients

Filling: 

  • 1 head cauliflower, cut into bite-sized pieces
  • 8 ounces cremini mushrooms, halved, about 2 generous cups
  • 1 red onion, peeled and thinly sliced
  • Extra virgin olive oil, for coating, about 1/4 cup
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Sauce: 

  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 cup cream
  • 3 sprigs fresh thyme
  • 1 cup grated Parmesan

Topping: 

  • 1 1/2 cups Panko
  • 1/2 cup grated Parmesan
  • 3 sprigs fresh thyme leaves, pulled from the stem
  • Freshly ground black pepper
  • 1/3 cup melted butter

Method

  1. Preheat oven to 425°F with a rack in the centre. Line a large
    rimmed baking pan with parchment.
  2. In a large mixing bowl, toss the cauliflower, mushrooms, and onion slices in oil to lightly coat. Sprinkle with salt and pepper and toss again.
  3. Spread the vegetables in a single layer on the prepared baking pan. Use two pans if needed, since crowding will cause the vegetables to steam rather than roast.
  4. Bake for 15 to 20 minutes. The cauliflower should just be starting to char. Remove from oven, and reduce heat to 375°F.
  5. While the vegetables are roasting prepare the sauce and topping. For the sauce, place a medium saucepan over medium-low heat, melt the butter and gently sweat the crushed garlic until soft without browning, about2 minutes.
  6. Add the flour and cook a minute or two, stirring to mix well. The flour mixture should become a thick paste. Slowly pour in the milk, whisking until smooth. Add the cream and thyme sprigs. Bring to a boil over medium-high heat.
  7. As soon at the sauce boils, reduce the heat to low and simmer until thick. Remove thyme sprigs, stir in Parmesan. Cover and remove from heat until ready to use.
  8. For topping toss the panko, Parmesan, thyme leaves, and pepper together in a medium bowl. Drizzle with melted butter and toss to evenly distribute.
  9. Place roasted vegetables in a deep 2-Litre casserole dish. Pour warm sauce over the vegetables and stir gently to coat. Spoon panko mixture evenly over the top.
  10. Bake at 370 F. for 15 to 20 minutes or until the crumb topping is browned and the filling is bubbling. Serve immediately.

 

This recipe is going to be the next big comfort food! It’s just what you need to stay warm on those cold winter nights, and it’s a quick and easy meal to prepare so you don’t have to be out of the warm blankets for too long!

Thai Basil Mushrooms and Jasmine Rice

Thai Basil Mushrooms and Jasmine Rice

We love Thai Basil Beef (Pad Gra Prow) in our house but sometimes we can’t justify the price of quality beef. When that happens, we reach for meaty, comforting mushrooms instead. They offer the same savory flavour that beef does but because they absorb the flavour of whatever you’re cooking them with, they tend to soak up the rich, salty sauce more than beef does. Each little bite-sized chunk of mushroom packs HUGE umami flavour so you won’t miss your meat protein here. Serve with jasmine rice or your favourite stir fried vegetables.

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 minutes | Cook Time: 45 minutes | Serves: 4

Ingredients

1 pound (6 cups chopped) white or brown button mushrooms
2 tbsp coconut or vegetable oil
1 thai bird chile, seeds removed and sliced thin
2 large shallots, sliced thin
4 cloves garlic, smashed and minced
2 tsp raw sugar
2 tbsp soy or tamari sauce
1 tablespoon fish sauce
1/3 cup low sodium chicken broth or water
1 bunch Thai or Sweet Basil, torn up or sliced thin

Jasmine Rice
makes 6 servings
Ingredients
2 cups of Jasmine rice, rinsed well
1/2 tsp salt
1 tbp butter or coconut oil

Method

  1. Clean any excess dirt on the mushroom caps with a damp paper towel and break them up into bite sized pieces.
  2. Place the mushrooms in a large heavy skillet over medium-high heat with 1 tbsp of your oil and let them cook, stirring after 5 minutes, until all the liquid has released and reduced. Once they start to brown, you can stir them every 5 minutes until they are crisp and golden. This should take approximately 30-35 minutes. You want to be really patient here so you get good colour and browned flavour on your mushrooms.
  3. When your mushrooms are browned, add in the second tbsp of oil along with the chile, shallots and garlic. Let cook on medium-high for 1 minute.
  4. In a seperate dish, whisk together your sugar, soy/tamari, fish sauce and broth and add to the hot skillet along with the basil and cook for 2-3 minutes or until sauce has thickened up and reduced to coat the mushrooms. Serve over jasmine rice with extra basil and Sriracha sauce.

Jasmine Rice

  1. Add your rinsed rice to a pot and fill with water until it’s 1 inch above the rice. Add in your salt and butter/oil and bring to a boil.
  2. Cover and reduce heat to low and let cook for 10 minutes.
  3. Remove from heat and keep covered for 5-10 minutes.
  4. Fluff with fork and serve with your Thai basil mushrooms.