Mushroom and Kale Bread Pudding

Bread pudding is often thought of as a comforting dessert, but it also makes a versatile side dish or brunch item. 

Recipe and photo courtesy of Renee from Sweetsugarbean.
Prep Time: 20 mins. | Cook Time: 1 hr. | Serves: 4-6

Ingredients

200 grams bacon, sliced
1 cup chopped onion
2 cloves garlic, minced
225 grams mushrooms, sliced (I used portabella and button)
1 tsp finely chopped fresh rosemary
2 cups baby kale
Salt and freshly ground pepper
4 cups stale bread (I used French loaf), sliced into 1 inch cubes
1 cup smoked cheddar, or aged cheddar, grated
4 eggs
2 cups whole milk

Method

1. Preheat oven to 350F.
2. In a large frying pan over medium high heat, cook bacon until crisp. Remove bacon onto a paper towel lined plate, reserving bacon fat in frying pan. Add the chopped onion and garlic.
3. Cook 5 minutes. Add the mushrooms and rosemary and cook until mushrooms release all of their liquid. Stir in baby kale and season with salt and pepper. Remove from heat.
4. In a large mixing bowl, add the sliced bread and grated cheese. Add the mushroom mixture and cooked bacon to this. Stir well. Season with a little more salt and pepper. Place this into a greased 9×13 baking dish. In a large bowl, whisk together the eggs and milk.
5. Pour this mixture over the bread, squishing it down a little. Let stand 10 minutes before baking.
6. Bake for about 40-50 minutes until golden brown and eggs are set. Let stand 10 minutes before serving.
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Multipurpose Mushrooms

Recipe and photo courtesy of Holly from Jittery Cook.

Prep Time: 20 mins. | Cook Time: 15 mins. | Serves: 6

Ingredients

1 1/2 oz dried mushrooms
3 T unsalted butter, divided
3 cloves garlic, minced
1 1/2 lb fresh mushrooms, sliced
3 t chopped fresh thyme leaves
3 T each soy sauce, sour cream, olive oil, Vermouth or Sherry
freshly ground pepper

Method

1. Steep dried mushrooms in a covered bowl of boiling hot water for 20 minutes, then scoop them out and strain, reserving the mushroom stock. Roughly chop reconstituted mushrooms.
2. In a large pan, melt a tablespoon of butter over medium-high heat, then add the garlic and cook for a minute. Add all mushrooms and sauté for 5 minutes, then add 3/4 cup mushroom stock. Allow stock to reduce by half (takes about 5 minutes), then lower heat to medium-low and add butter, soy sauce, sour cream and oil. Cook for a few minutes to allow ingredients to combine and sauce to thicken. Season with pepper and garnish with thyme.
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Muffin Tin Meatloaves

A serving of vegetables has made their way into these mini chicken meatloaves, but you wouldn’t know it. The mushrooms and carrot help keep the meatloaf moist while adding flavour and nutrients. Make a big batch in advance and freeze for up to 1 month.

Recipe developed in partnership with Chicken Farmers of Canada.

Prep Time: 10 mins. | Cook Time: 30 mins. | Makes: 12 mini meatloaves.

Ingredients

8 oz (227 g) fresh crimini mushrooms
1 lb (500 g) ground chicken
1/4 small onion, finely diced
1/4 cup (60 mL) grated carrot
1 clove garlic, minced
1/2 tsp (2 mL) Worcestershire sauce
3/4 cup (175 mL) breadcrumbs
1 egg
1/2 tsp (2 mL) Italian herbs
3 tbsp (45 mL) mustard
3 tbsp (45 mL) brown sugar
1/3 cup (75 mL) ketchup

Method

1. Preheat the oven to 350°F/175°C.
2. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large mixing bowl, combine mushrooms, chicken, onion, carrot, garlic, Worcestershire, breadcrumbs, egg and Italian herbs; mix until evenly combined.
4. Spray muffin tin with non-stick spray. Fill each tin cup to the top with meat mixture.
5. In a small bowl mix together mustard, sugar and ketchup. Spread sauce evenly over top of each meatloaf. Tent tray lightly with foil. Bake for 20 minutes and then remove foil cover. Bake for an additional 10 minutes or until meat thermometer registers 165°F/74°C. Serve with a side of mash potatoes and steamed green beans.

 

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Morel, Pork and Asparagus Fresh Rolls

Who needs heavy pastas and meat-centred dishes during the sweat inducing height of summer. They are just perfect patio food. You don’t even need a fork or knife to eat them and they always please guests with their complex nature.

Recipe and photo courtesy of Elizabeth from Guilty Kitchen.

Prep Time: 30 mins. | Cook Time: 10 mins.

Ingredients

For the Pork:
500g Pork shoulder blade steak
1/4 cup black bean sauce
2 tbsp hoisin sauce
For the Rolls:
250g asparagus
2 tsp grapeseed oil
sea or kosher salt, to taste
fresh cracked pepper to taste
105g rice vermicelli noodles
8g dried morel mushrooms (or use 115g fresh mushrooms such as shiitake or oyster)
1 tsp butter
2 tbsp rice vinegar
2 tbsp water
2 tbsp sugar
1 tsp fine sea salt
1 clove garlic, minced or grated
1 cup loosely packed cilantro, chopped fine
8 rice paper wrappers

Method

For the Pork:
1. Place all ingredients in a slow cooker and cook on low for eight hours.
2. When done, pull apart with two forks. Set aside.
For the Rolls:
1. Place asparagus on a baking sheet and pour grapeseed oil over, rolling the asparagus around to coat. Season with salt and pepper and place in a 425°F oven for 12-15 minutes. Remove from oven and set aside.
2. Fill a kettle with water and bring to a boil.
3. Set vermicelli noodles in large bowl. Pour boiling water over until just submerged. Allow to sit for five minutes and then drain.
3. Place dried morels in a small bowl and pour enough boiling water over to ensure they will reconstitute (about a cup should be fine). Set aside for 30 minutes. (if using fresh, simply chop into a find dice and set aside.)
4. To the rice vermicelli noodles, add the rice vinegar, sugar, 2 tbsp of water, 1 tsp of salt and garlic. Stir to coat.
5. Coarsely chop the morels (or fresh mushrooms). In a small sauté pan, heat the butter and add the mushrooms. Sauté for about five minutes, season with salt and pepper and add to the noodles. Stir in cilantro.
6. Fill a bowl with hot to the touch water and set out a tea towel. Soak one rice paper wrapper at a time for about 20 seconds or until it softens up. Lay out on the tea towel and dab it until it is just slightly moist. Place a portion of the noodle/morel mix in the centre. Lay a few stalks of roasted asparagus over, followed by a small handful of the pulled pork.
7. Fold the bottom up over the filling, then fold in the sides, then roll it towards the end until it is completely wrapped. Set aside and repeat until done.
8. Serve with sweet chilli sauce if desired.
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Miso Mushroom Noodle Bowl

This bowl of noodles is quick and simple to prepare and only requires a few ingredients, making it an ideal choice for a weeknight or a quick weekend lunch. Nowadays it’s much easier to find fresh soba noodles in the supermarket and these are what I prefer, although you could use any type of noodle.

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

Prep Time: 5 mins. | Cook Time: 15 mins.

Ingredients

2 tablespoons vegetable oil
2 shallots, finely sliced
2 small hot chili peppers, finely sliced
2 cloves garlic, minced
1x 1-inch piece ginger, grated
3 tablespoons yellow miso paste
2 tablespoons soy sauce
4 cups mushroom or vegetable broth
2 cups mixed mushrooms (I used white, crimini and shiitake and left the shiitake intact, quartered the white and finely sliced the crimini)
200g fresh soba noodles handful cilantro, roughly chopped

Method

  1. Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).
  2. Over a medium-high heat sauté the shallots, chili peppers, garlic and ginger until they are just starting to soften, but don’t let them colour.
  3. Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.
  4. Add the broth, increase the heat and bring to a boil.
  5. Add the mushrooms and bring back to the boil.
  6. Add the noodles and cook for a remaining 4-5 minutes – the noodles and the mushrooms should be “al dente”.
  7. Divide amongst four bowls and serve with a scattering of cilantro.
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