Balsamic Roasted Caprese Mushrooms

Balsamic Roasted Caprese Mushrooms

Recipe courtesy of The Tasty Gardner.

Prep time: 10 minutes | Cook time: 20 minutes

Ingredients

3 pints small button mushrooms (approximately 25-35 mushrooms)
2 cups balsamic vinegar
1 pint cherry tomatoes, halved
1 1/2 cups mini bocconcini cheese, halved
Bunch of basil, torn into 25-35 1″ pieces (or smaller leaves separated)
salt and pepper to taste

Directions

  1. Remove the stems from the mushrooms. If the cavity doesn’t look big enough to fit half and tomato and cheese use a spoon to hollow it out a little bit.
  2. Preheat oven to 450 degrees F. While oven is preheating toss mushrooms in a bowl and toss with balsamic vinegar. Prepare a parchment lined baking sheet.
  3. Once oven is heated place mushrooms cap up on baking sheet and roast for 20 minutes. Reserve the vinegar.
  4. While the mushrooms are roasting in a small saucepan bring the balsamic vinegar up to a low simmer. Stirring occasionally, simmer until it becomes thick and reduced.
  5. Remove mushrooms from oven and place on serving platter. Press a piece of basil into each cavity. Add half a tomato and half a cheese.
  6. Drizzle with reduced balsamic and season with salt and pepper.
Grilled Mushroom Quesadillas

Grilled Mushroom Quesadillas

Recipe courtesy of The Cookie Writer.

Serves: 2 | Prep: 10 minutes | Cook Time: 20 minutes | Total: 30 minutes

Ingredients

1 lb mushrooms (I used a mix of button, mini bella, and portobello), halved (if using portobello, make sure it is chopped roughly the same size as the other mushrooms for even cooking!)
1 large jalapeno, sliced into rings (optional)
2 tbsp. balsamic vinegar
1 tbsp. olive oil + more for greasing
3 garlic cloves, minced
Salt and pepper
1 1/2 – 2 cups shredded sharp cheese (Cheddar, Monterrey Jack, etc.)
4 (8 – 10 inch) flour tortillas

Directions

  1. Prepare propane grill by heating three burners over medium-high heat.
  2. While BBQ is heating, slice mushrooms. Combine jalapenos, vinegar, oil, garlic, salt, and pepper into a large mixing bowl.
  3. Add mushrooms and toss until well combined! You can also prepare this mix a day in advance.
  4. Adjust burners to medium heat (looking for 400F-425F.) Lightly oil grill.
  5. Pour mushrooms onto grill, taking care not to lose anything between the bars (looking at you, jalapenos!)
  6. Cover and cook for 5 minutes, trying to maintain 400F-425F temperature. Flip mushrooms and cook for another 5-10 minutes, or until browned to your liking (I like seeing how far I can go without burning them!)
  7. Move to a bowl.
  8. Lower heat to medium-low (350F)
  9. Brush one side of each tortilla with some oil.
  10. Place two, oil-side-down, onto grill. Quickly top each evenly with mushroom mixture and cheese. Top with remaining tortillas, oil-side-up.
  11. Cover and cook for about 3 minutes. Flip and cook for a few more minutes (keep an eye on them or you may end up with some char like I did!)
  12. Remove from heat, slice, and serve with your favourite toppings!                                     
Grilled Mushroom Sandwich

Grilled Portabella Mushroom Sandwich

Recipe courtesy of Chef Sous Chef.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Ingredients

4 large portabella mushrooms, thinly sliced
3 tbsp extra virgin olive oil
1 lemon, juiced
1 sprig of mint, chopped
½ tsp salt
¼ tsp black pepper
8 slices of bread
¼ cup mayo
½ cup ricotta cheese
8 sun dried tomatoes, thinly sliced
2 cups arugula

Instructions

  1. In a medium bowl, toss together the portabella mushroom slices, 3 tablespoons of olive oil, lemon juice, mint, salt and pepper.
  2. Preheat your barbecue or grill pan to medium high heat. Place the portabella slices and the bread on the grill. Cook for 2-3 minutes until grill marks have formed on the bread and mushrooms start releasing juices. Flip everything and grill for an additional 2-3 minutes until mushrooms are cooked through.
  3. To assemble each sandwich, spread 1 tablespoon of mayo on one slice of bread and 2 tablespoons of ricotta on the other slice of bread. Arrange a quarter of the mushroom slices on top of mayo, then top mushrooms with the sun dried tomatoes. Next place a handful of arugula then top with the other slice of bread. Cut in half and serve with your favourite sandwich side.
Mushroom Grilled Cheese

Mushroom Grilled Cheese

Mushrooms on toast is my “go to” quick dinner – with a bowl of soup or a salad, it’s the best kind of “fast food” and it’s a great way to use up those last few mushrooms. Mushrooms sautéed in butter – what could be better? Well, actually, how about adding a bit of cheese?

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

Serves: 1

Ingredients

3 tablespoon salted butter, divided
6 cremini mushrooms (approx. 75g), thinly sliced
A sprig of fresh thyme
Flaky sea salt and freshly ground pepper
2 slices country-style (sourdough is good here) bread
60g cheddar cheese, thinly sliced

Method

  1. Heat the butter in a small pan over medium-high heat.
  2. When the butter is melted, add the mushrooms and thyme and cook until the mushrooms have released their juices and are golden brown. Season with a pinch of salt and a good grind of black pepper.
  3. Use the remaining butter to butter the slices of bread and heat a heavy oven-ready skillet (preferably one with a ribbed base to make “griddle marks” on the bread) over medium-high heat.
  4. Heat the broiler to 375˚F. and place the slices of bread butter-side down and cook until they are just starting to turn golden.
  5. Place half cheese slices on one slice of bread and top with the mushrooms.
  6. Place the rest of the cheese on the other slice of bread and cook for a minute or so until the buttered side of the bread is golden brown.
  7. Place the skillet under the broiler until the cheese is completely melted.
  8. Remove from the oven and top the mushroom toast with the other slice of bread.
  9. Slice and serve.
Mushrooms Soup

Pressure Cooker Cream of Mushroom Soup with Smoky Sour Cream

The hottest cooking appliance these days has got to be the electric pressure cooker. Unlike the scary stove top cookers of old, these operate as smoothly as a rice cooker or a crock pot and allow you to make foods that usually require a long simmer/braise/roast in a fraction of the time. Speed is great but it’s not the only reason to pressure cook as the actual method results in food that retains more nutrients and has more intense flavours than the same dish when cooked all day in the crock pot.

Recipe courtesy of Carole from The Yum Yum Factor

Prep and Cook Time: 30 minutes | Serves: 8 cups

Ingredients

Mushroom Soup:
Approx 4 tbls of olive oil
1kg (2 lbs) of King Oyster mushrooms, Shiitakes or a combination of both, roughly chopped
1 onion, chopped
2 cloves garlic, smashed
1/2 cup dry sherry
1 litre (4 cups) mushroom stock or broth (boxed mushroom stock but you can use mushroom bouillon or, if you don’t have that, chicken broth) – top up with water if you are a bit short
7 or 8 sprigs fresh thyme, tied in a little bundle with kitchen twine
Kosher salt and freshly ground black pepper
250 ml evaporated milk
Italian Parsley, chopped coarsely

Smoky Sour Cream:
1/2 cup sour cream
1 tsp Hot Smoked paprika
Juice from half of a lemon
Pinch kosher salt

Method

  1. Preheat your pressure cooker until it is hot. Add in about 1 tbls of olive oil and about 1/3 of the chopped mushrooms. Sprinkle with a pinch of kosher salt and cook until nicely browned.
  2. Remove them to a bowl, add another scant tbls of olive oil and brown the rest of them, adding a pinch of salt and then remove those the same bowl, continuing until they are all browned.
  3. Add one more tbls of olive oil and saute the onion, until soft, add in the garlic for 1 minute and then add the sherry, deglazing the pan with it and let it come to a boil. Pour in the mushroom stock, add the mushrooms back in, throw in the thyme, grind in some black pepper and lock the lid in.
  4. Some machines require you to hit the cancel button and then another button to set the time for cooking, so use whatever method/buttons your cooker requires. If you are using a stove top, old school pressure cooker, disregard all the button pressing and pressure cook as usual.
  5. Cook the soup on high pressure for 10 minutes. While the soup is cooking, mix all of the Smokey Sour Cream together and set aside. When the time is do a quick release, fish the thyme stalks out of the soup, add in the evaporated milk and then using an immersion blender, puree the soup until it’s quite smooth.
  6. Serve with a dollop of Smokey Sour Cream and plenty of freshly chopped parsley.

With the popularity of pressure cookers on the rise, this recipe for mushroom soup is going to be a must have for your cooking appliance! Not only can you make the recipe is little to no time, it taste amazing too! What’s not to love!