Mushroom Truffle Four Cheese Lasagna

Recipe courtesy of SugarLoveSpices.

Prep time: 15 minutes | Cook time: 40 minutes | Serves: 4-6 people

Ingredients

A small basket of mixed mushrooms (2 portobellini, 1 bundle enoki, 2 oysters, 6 shiitake)
10 oven-ready lasagna sheets
140 g fresh mozzarella
60 g Italian mild Asiago cheese
30 g Parmigiano Reggiano
40 g Taleggio
2 Tbsp. e.v.o. oil
2 cloves garlic
1/2 cup white wine
2 drops white truffle oil
2 Tbsp fresh chopped parsley
1 Tbsp fresh thyme
Salt and pepper to taste
Pinch of peperoncini (red chilli flakes)
125 ml of Mushroom Panna (or heavy cream)
125 ml Half and Half cream

Preparation

  1. Pre-heat oven to 375 degrees F.
  2. Wash, dry and chop mushrooms into slivers.
  3. In a medium cast iron pan drizzle in e.v.o. oil and toss in garlic and peperoncini, bring to a med to high heat.
  4. Throw in mushrooms and begin to sauté for 2-3 minutes, sprinkle in 1/2 the parsley and all of the thyme, and stir.
  5. Season with salt and fresh cracked pepper, and when mushrooms begin to soften add in the white wine and let it cook till the wine evaporates about 5 minutes. Finish with a few drops of white truffle oil. Take mushroom out of the pan leaving a few for flavoring and in the same cast iron pan pour in the Mushroom Panna and Half and Half cream. When the mixture is warm add in the Taleggio and Asiago cheese. Stir until cheese is all nice and melted inside and sauce is thickened a bit, about 5 minutes.
  6. While sauce is cooking put a pot of salted water to boil.
  7. Place lasagna sheets in boiling water and cook for 2-3 minutes, take out and place in a bowl of cold water to stop the cooking time. If you want to omit this step, just add more liquid to the sauce and use the uncooked lasagna sheets.

Directions

  1. In an 8-inch by 11-inch baking dish, spoon some of the cream sauce onto the bottom. Layer the lasagna sheets letting some of the sheets to come up the sides. Spoon some more of the cream sauce and sprinkle over the top with the Parmigiano and mozzarella, and finish with a sprinkling of the sautéed mushrooms.
  2. Take some more lasagna sheets and lay perpendicular to the last layer again allowing the sheets to come up the sides a bit. Spoon sauce on top and sprinkle with Parmigiano and mozzarella and finish again with sautéed mushrooms.
  3. Continue this until you have completed 4 layers and the top will be finished with sauce, cheese, and mushrooms.
  4. Place in the preheated oven and cook for 20 minutes, then turn oven to low broil and cook for an additional 3 minutes.
  5. Take out of the oven and let rest for about 10 minutes.
  6. Cut and serve. Enjoy!
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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!

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Roasted Mushroom Tart with Bechamel and Fried Sage

I can’t imagine a vegetarian who wouldn’t welcome this roasted mushroom tart with béchamel and fried sage on their holiday table. While it makes an impressive vegetarian main course to complement the array of Thanksgiving sides, it’s also perfect as an appetizer for any mushroom lover.

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 15 mins. | Cook Time: 55 mins. | Serves: 4-6 (as a main)

Ingredients

2 ½ lbs. mixed mushrooms*
1 head of garlic, cloves removed and peeled
½ small lemon, sliced in rounds
3 tbsp olive oil
5 sprigs each fresh thyme and rosemary
salt and pepper, to taste
1 sheet puff pastry, thawed
béchamel:
6 tbsp butter
6 tbsp flour
2 cups milk
¼ tsp nutmeg + more to taste
½ cup grated Parmigianino Reggiano
fried sage:
¼ cup oil
bunch of fresh sage, stems removed
salt
*whole cremini, whole button, halved King oyster, whole enoki

Method

1. Preheat oven to 425. Toss together the mushrooms (except the enoki), garlic, lemon, olive oil, herbs, and a pinch of both salt and pepper. Spread onto a parchment lined baking sheet. Roast until golden brown but still tender, about 30 minutes, stirring once halfway through. If using enoki mushrooms, add in the last 5 min. Remove the herb stalks and lemon slices.
2. Meanwhile make the béchamel: melt the butter in a medium saucepan until hot and bubbling. Add the flour. Cook for 1 min, whisking often. Whisk in the milk gradually. Bring to a boil. Cook, whisking frequently, until thick and smooth, 8-10 minutes. Stir in the nutmeg and cheese. Season to taste with salt, pepper and more nutmeg if desired.
3. On a lightly floured surface, roll out the puff pastry into a larger square. Fold over the edges ½“ to create a border. Prick the center lightly with a fork. Bake 10 minutes. Pour the béchamel into the crust. If it all doesn’t fit without pouring over the edge, save it and serve with the tart. Bake an additional 10 minutes until set. Arrange the mushrooms and roasted garlic on top. Bake 5 min more or until the pastry is golden brown.
4. For the fried sage, heat oil in a skillet over medium high heat. Add 1/3 of the sage leaves and cook until crisp, only 2-3 seconds. Transfer to paper towel and sprinkle with salt. Repeat with remaining leaves. Crumble over the tart to serve.
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Mediterranean Mushroom-Stuffed Tomatoes

Well, when I was an exchange student living in Belgium, one of my host mothers’ specialties was tomatoes stuffed with a delicious mix of pork and beef mince and baked until tender – so tasty and warming on a cold winters’ day.  This recipe is a meatless version of this dish, with mushrooms as the star and works well in the warmer weather too. It’s also quick and easy to prepare and very versatile – I’ve included the vegetables I usually use with this, although you could just use what’s on hand.

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

Prep Time: 10 mins. | Cook Time: 40 mins. | Serves: 4

Ingredients

4 medium-large tomatoes
4 teaspoons table salt
4 tablespoons olive oil
2 cups mixed fresh mushrooms (e.g. a mix using 2-3 varieties – white button, crimini, portabella, shiitake, enoki, oyster or king oyster), diced
½ large zucchini, finely diced
1 tablespoon herbes de Provence or mixed herbs (eg: oregano, basil, thyme, rosemary)
½ cup cooked pearl barley or wheat berries
1 egg, lightly beaten
4 tablespoons freshly grated Parmesan
salt and pepper, to taste
olive oil, for drizzling
Optional: fresh herbs for serving

Method

1. Heat oven to 375°F.
2. Slice the tops off the tomatoes, reserve these as “lids.”
3. Scoop out the flesh and juice of the tomatoes into a bowl and mash until pulpy. Set aside.
4. Sprinkle the inside of the tomatoes with the salt and turn upside down on a paper towel to drain excess juice.  Set aside.
5. Heat the oil in a large frypan over medium-high heat and sauté the mushrooms, zucchini and herbes de Provence until “al dente” (you’re going to cook this mixture again in the oven so you don’t want to overcook at this point).
6. Add the reserved tomato flesh and the pearl barley/ wheat berries and stir to thoroughly combine.
7. Add the egg and Parmesan, stir well and remove from the heat.
8. Season to taste.
9. Rinse the salt out of the tomato halves and pat dry with a paper towel.
10. Fill the tomato halves with the mushroom mixture – packing tightly by pressing on the mixture with the back of a soup spoon.
11. Place the tomato halves on a baking tray lined with parchment paper.
12. Place the tomato tops on each tomato, sprinkle with a little olive oil and bake for approximately 30-40 minutes until the filling is hot and the tomato flesh is slightly softened.
13. Optional: you can remove the tops from the tomatoes and sprinkle with some fresh herbs, replacing the tops to serve.
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Brown Butter Enoki Gnocci

This Brown Butter Enoki Gnocchi recipe is quick and easy to prepare even for those using these tiny white mushrooms for the first time. While the completed dish tastes surprisingly complex, it’s actually made with only four ingredients!

Recipe and photo by Gwen of Devour & Conquer.

Prep Time: 5 mins. | Cook Time: 10 mins.

Ingredients

1 package fresh Canadian Enoki mushrooms (200 g)
1 package gnocchi (500 g)
¼ cup fresh sage leaves
4 tablespoons butter

Method

1. Begin by heating a large pot of water to boil for your gnocchi. Pull the sage leaves off their stems, wash and dry if necessary. Set the Enoki mushrooms flat on a cutting board, they will be attached at the base by a solid stem. Cut off the woody bottom end of the stems and gently pull the Enoki apart to separate the individual mushrooms.
2. Slowly melt the butter in a frying pan over medium heat, cooking it to a frothy bubble (don’t overheat or the butter will brown too quickly, reduce heat if needed).
3. When the butter begins to sizzle, add the sage leaves and fry for 2 minutes, then remove with a slotted spoon and set on a paper towel to cook.
4. Let the butter continue to slowly cook and when it begins to brown and release a nutty aroma, add the Enoki mushrooms. This is also when you add the gnocchi to the boiling water to cook.
5. Sautee the mushrooms for 2 minutes until they are softened and golden brown. Remove the Enoki with a slotted spoon and set nearby in a dish.
6. When the cooking potato gnocchi rise to the surface of the boiling water and look puffy and cloud-like, approximately 3-4 minutes, drain them and add immediately to the remaining butter in the frying pan. Heat over medium for 2 minutes while tossing to help the gnocchi soak up the brown butter sauce.
7. Plate the gnocchi immediately, top with the Enoki mushrooms and crispy sage leaves, serve warm and enjoy.
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