Grilled Strip Steak topped with Creamed Mushrooms and Crispy Shallots

In this recipe, I use 3 varieties of mushrooms, Portabella, Shiitake and King Oyster Mushrooms that absorb the flavours of the ingredients you’re cooking with, while retaining the “mushroomy” flavour we all savour.

Recipe courtesy of Lauren from Elle Cuisine.

Prep Time: 1 hr. | Cook Time: 25 mins.

Ingredients

2 tbsps fresh rosemary, chopped
2 tbsps fresh thyme, chopped
2 pcs portabella mushrooms, julienned
4 pcs shiitake mushrooms, julienned
2 pcs king oyster mushrooms, julienned
1 cup whipping cream
½ cup white wine
4 pcs shallots, julienned
2 tbsps flour, all purpose
2 tbsps butter
2-3 tbsps canola or vegetable oil
2 pcs DJ Steaks NY Angus Strip Steak

Method

Steak:
1. Rub 1 tbsp of rosemary, 1 tbsp of thyme, and 1 tbsp of oil into steaks. Let sit at room temperature for 45-60 min to allow flavours to develop.
2. Preheat your grill until it is smoking hot. Crust steaks with freshly cracked pepper and kosher salt. Grill steaks on high heat for 4 minutes per side (or until perfectly medium rare). Let rest for 3-5 minutes before serving.
Creamed Mushrooms:
1. Preheat a stainless steel pan until very hot. Add 1 tbsp of canola oil, 1 tbsp of butter. Immediately add mushrooms to the pan. Do not stir. Add a pinch of salt, pepper, and the remaining rosemary and thyme. Let the mushrooms fry in the butter until they are golden brown.
2. Deglaze the pan with white wine & cream. Reduce until thickened to a sauce. Adjust seasoning to
taste.
Crispy Shallots:
1. Fill a pot halfway with canola or vegetable oil. Preheat the oil until it is 300-325 degrees F.
2. Thinly julienne shallots. Immediately add flour and toss until the shallots are evenly coated. Deep fry in the oil until golden brown and crispy.
Assembly:
1. Top steak with creamed wild mushrooms & crispy shallots (try to achieve as much height as possible). Serve with tarragon mashed potatoes & grilled asparagus for the perfect steak dinner.
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Fresh Oyster Mushroom Fettuccini with Sauteed Shiitakes

What I love about this recipe is that it features mushrooms two ways – infused right into the pasta dough, and then tossed in whole at the end. Working mushrooms right into the pasta dough is a great way to introduce them to little eaters who may be more particular about what’s on the their plate. As its fresh pasta you can use this mushroom noodle in a lasagna, fettuccini or spaghetti. The dough would make a perfect vehicle for a mushroom stuffed pasta as well.

Recipe and photo courtesy of Lisa from Food Well Said.

Prep Time: 30 mins. | Cook Time: 20 mins.

Ingredients

1 teaspoon extra virgin olive oil
2 cups fresh oyster mushrooms
8 ounces “00” flour (or AP flour), plus extra if needed
2 eggs
1 teaspoon salt
1 tablespoon butter
2 garlic cloves, thinly sliced
1 and ½ cups shiitake mushrooms
1 tablespoon salt for the pasta water
¼ cup grated parmesan
handful of fresh thyme stems
handful of fresh pea shoots (optional)

Method

1. In a small frying pan, heat olive oil over med-high heat. Once the pan is hot, add oyster mushrooms and sauté for 3 – 5 minutes. Remove from heat and add to a small food processor or blender. Process until a smooth paste forms. Remove and spread onto a plate to cool. Set aside.
2. Measure out flour directly onto a large board or countertop and create a well in the middle. Add the two eggs, salt and room temperature oyster mushroom puree. Gently, using a fork, work the egg/mushrooms into the sides of the well of the flour mound until combined. Before starting to work the dough (and getting your hands dirty) scoop a small amount of flour on the side that you can pinch from if you need it. Begin to work the dough until well combined and knead for about ten minutes. Cover with plastic wrap and let rest in the fridge for one hour up to overnight.
3. Once the dough has rested, run it through a pasta maker as per machine instructions. For this recipe we cut it with the fettuccini attachment. Dry the pasta in small nests on the counter covered with a dish towel or hang to dry over a pasta dryer or back of a chair.
4. When ready to serve the dish, heat a large pot of water to boiling for the pasta. While waiting for it to boil, in a large frying pan heat butter over medium high heat and add garlic. Sauté for two minutes and then add the shiitake mushrooms. Sauté for about 5 – 7 minutes. Reduce to low.
5. Drop pasta into boiling water for about 4 minutes and instead of draining, use tongs to pull the pasta out and drop it into the sautéed mushrooms. It is okay if a little water is in the pan from the pasta. Over medium heat toss the mushroom, garlic and butter with the noodles until well coated. Top with fresh thyme, parmesan and a pea shoots (optional).
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Blended Turkey Meatloaf

The secret ingredients to this classic meatloaf is the addition of finely chopped mushrooms; they make it more flavourful and moist.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 15 mins. | Cook Time: 1 hr.

Ingredients

½ lb. mushrooms, finely chopped
1 lb.  lean ground turkey
1/2 small onion, finely diced
½ tsp garlic & herb seasoning
1 cup breadcrumbs
1 egg
3 tbsp mustard
3 tbsp brown sugar
1/3 cup ketchup

Method

1. Preheat the oven to 350
2. In a large mixing bowl, combine mushrooms, turkey, onion, seasoning, breadcrumbs and egg; mix until evenly combined. Form into lightly greased loaf pan.
3. In a small bowl mix together mustard, sugar and ketchup.
4. Pour sauce over top of meatloaf, spreading until even. Cover with foil.
5. Bake for 60 minutes, or until cooked through.
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Blended Turkey Avocado Mushroom Burger

These juicy turkey burgers are extra satisfying when blended with 50% mushrooms and topped with fresh, creamy Avocados and Swiss cheese.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 6

Ingredients

½ lb.  mushrooms, finely chopped
1 lb.  lean ground turkey
1 tsp Mexican seasoning
1/2 small onion, finely diced
1 clove garlic, minced
½ cup breadcrumbs
1 egg
1 medium ripe avocado, peeled and sliced
1 cup baby spinach
1 medium tomato, sliced
1 small red onion, sliced
5 hamburger buns
Toppings: Swiss cheese, mayonnaise, ketchup, mustard, pickles

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large bowl combine mushrooms, turkey, seasoning, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties (1/3 lb), and cook either on the barbecue or on the stove-top until internal temperature reaches 160°F.
3. Place patty on warmed bun and top with sliced avocado, spinach, tomato and red onion.
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Blended Shepherd’s Pie

This updated version of shepherd’s pie is a a blend of ground beef, chopped mushrooms and mixed vegetables and topped with whipped mashed potatoes.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 20 mins. | Cook Time: 1 hr.

Ingredients

4 large russet potatoes, cut into chunks
½ cup milk
½ lb.  mushrooms, finely chopped
1 lb.  lean ground beef
1 small onion, chopped
1 tsp garlic & herb seasoning
2 tbsp flour
½ cup beef broth
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 tsp Worcestershire sauce
2 tbsp tomato paste
¼ tsp salt
½ cup shredded cheddar cheese (optional)

Method

1. Preheat oven to 375°F.
2. In a large saucepan, cook potatoes in boiling water for 15-20 minutes, or until tender. Drain and return to saucepan. Add milk and mash until potatoes are smooth.
3. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
4. In a large skillet, cook meat, mushrooms, onion and seasoning until meat is no longer pink. Drain if needed. Stir in flour; cook and stir 1 min. Add broth, vegetables, Worcestershire sauce, tomato paste and salt; cook 5 min., stirring occasionally.
5. Spoon into 9×13 baking dish, cover with mashed potatoes.
6. Bake 20 minutes or until heated through. Remove from oven and top with shredded cheese; bake 3-5 minutes or until cheese is melted.
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