Baked Feta with Spicy Thyme Mushrooms

This appetizer is impossible to keep your fork out of and a breeze to whip together on a whim.

Recipe by Kelly of The Gouda Life.

Prep Time: 10 mins. | Cook Time: 40 mins.
Tip: Clean mushrooms by dampening a clean towel or paper towel and gently wiping the caps of the mushroom. Don’t submerge or rinse them in a colander as the water will mess with the texture.

Ingredients

1 1/2 cups spicy mushrooms, recipe to follow
1 8-10oz block of feta
2 tbsp scallions or chives, sliced thin or minced
2 tsp high olive oil
fresh ground pepper
1 tbsp fresh parsley, minced
bread, crackers, chips, sliced cucumbers etc, for serving

Spicy Thyme Mushrooms

1 tbsp unsalted butter
1 tbsp olive oil
1/2 lb crimini mushrooms, sliced thin (cleaned* + stems removed)
2 cloves garlic, sliced thin
1/4 – 1/2 tsp red pepper flakes
1/4 tsp fresh thyme
2 tbsp brandy, optional
zest from 1/2 lemon
1 tbsp fresh lemon juice
1 tbsp fresh parsley, minced
generous pinch seal salt
few pinches of fresh ground pepper

 

Method

1. Preheat the oven to 375.
2. Place the feta, sliced into two pieces lengthwise, into a baking dish or oven-safe skillet. Top the feta with the thyme mushrooms, drizzle with the olive oil and bake for 20 minutes or until everything is warmed through and feta is softened slightly.
3. Garnish with parsley and fresh ground pepper. Serve right from the pan with thinly sliced toasted baguette, crackers or slices of cucumber.

 

Spicy Thyme Mushrooms
1. Preheat oven to 400.
2. Place butter and olive oil in a large skillet over med-high heat. When hot, add the sliced mushrooms and let them sit without stirring for 5-8 minutes [note: do not salt them until they are crisped up]. They’ll release their moisture and might look watery, but it will evaporate. They should be beautifully golden on the one side by after 5-8 minutes. Let them sit a little longer if not. Stir them around and let sit for another few minutes.
3. Add the garlic, red pepper flakes and thyme leaves and cook for another 2 minutes. Add the brandy, if using, and cook until fully reduced, 1 minute. Remove from heat, add the lemon zest + juice and parsley. Add ground pepper. Taste for seasoning and add more salt if needed.
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Baked Eggs with Mushrooms

Recipe by Isabelle of Crumb: A Food Blog.

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

Ingredients

1 1/2 lbs mixed mushrooms, thinly sliced (ie. crimini, shiitake, oyster, etc)
2 tbsp butter
2 tbsp dry sherry or white wine
1/2 tsp dried thyme
Salt and pepper to taste
4 eggs
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Finely chopped parsley, for garnish

Method

1. Preheat oven to 400F. Lightly butter four large oven-safe ramekins, and arrange on a baking sheet.
2. In a large saute pan set over medium-high heat, sauté the mushrooms in butter until soft and lightly browned, about 5 minutes.
3. Add the sherry and thyme, and continue cooking for 2-3 minutes or until most of the sherry has evaporated. Remove from heat and season to taste with salt and pepper.
4. Spoon the sauteed mushrooms into the prepared ramekins, dividing evenly, then gently crack an egg into each one. Top with 1 tbsp cream and 1 tbsp grated Parmesan.
5. Bake in preheated oven until the egg whites are set and the yolks are done to your liking, about 10-15 minutes. Serve immediately with a sprinkling of chopped parsley and thick slices of toast for dunking.
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Baja Salmon With Mushrooms

Recipe Courtesy of the Mushroom Council www.mushroominfo.com.

Prep Time: 7 mins. | Cook Time: 8 mins.

Ingredients

1 tbsp olive oil, divided
6 oz white button mushrooms, quartered or halved
1 packet dry citrus marinade
3/4 cup frozen white sweet corn kernels, thawed
1/2 cup red onion, diced, run under cold water
1/2 cup red bell pepper, diced
1/4 cup cilantro leaves, minced
2 tbsp lime juice, freshly squeezed
1/2 tsp kosher salt
4 salmon filets (about 5 ounces each)
1/4 cup water

Method

  1. Heat a large sauté pan over medium high heat. Add 2 teaspoons oil and swirl to coat bottom of pan. Add mushrooms and sauté 2 minutes. Add 1 tablespoon of dry citrus marinade mix to the mushrooms and continue cooking another 3 minutes.
  2. Remove mushrooms from the pan and place in a large mixing bowl. Add the corn, onion, red pepper, cilantro, lime juice and salt to the cooked mushrooms and toss to combine. In same sauté pan, add remaining teaspoon of oil and swirl to coat pan.
  3. Sprinkle the top of each salmon filet with 1 teaspoon dry citrus marinade mix. Add salmon, seasoned side down, to hot pan and sear 1 minute. Flip over and add water to the pan. Cover and cook another 2 minutes, or until done to taste preferences. Remove from the heat and uncover.
  4. Place a spoonful of the mushroom salsa on each serving plate, top with a salmon filet. Garnish with a sprig of cilantro and a lime wedge.

 

Nutritional Information

340 calories
19g fat
5g saturated fat
70mg cholesterol
830mg sodium
2g dietary fiber
31g protein

25% Daily Value for vitamin A
8% Daily Value for iron
70% Daily Value for vitamin C
6% Daily Value for calcium
129% Daily Value for vitamin D
27% Daily Value for potassium
81% Daily Value for selenium

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Bacon Wrapped King Oyster “Sea Scallops”

Robust king oyster mushrooms do an excellent job standing in for sea scallops in this holiday appetizer recipe. Strips of bacon are carefully wrapped around medallions of king oysters, secured with a toothpick, and then baked until crisp and tender.

Recipe and photo by Brittany of My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 45 mins.

Ingredients

6 large king oyster mushrooms
6 pieces of bacon, cut in half
Sea salt

Method

1. Preheat over to 375F
2. Slice king oyster mushroom stem width-wise, into 1 inch thick medallions. From 6 mushrooms you should get about 12 medallions. You can reserve the cap to use in another recipe.
3. Wrap 1/2 a slice of bacon around each round and secure with a toothpick.
4. Bake on foil lined baking sheet for 35-45 minutes, or until bacon starts to crisp. Turn once halfway through.
5. Sprinkle with sea salt just before serving.
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Asparagus Salad Nicoise

A French classic from Provence, this version takes its inspiration from Ontario asparagus, greenhouse tomatoes and mushrooms. It makes a simple but sophisticated main course for dining al fresco.

Recipe and photo are courtesy of Foodland Ontario.

Prep Time: 20 mins. | Cook Time: 5 mins. | Serves: 2

Ingredients

1 lb (500 g) Ontario Asparagus, trimmed
2 cups (500 mL) cooked cubed Ontario Potatoes
1 cup (250 mL) sliced Ontario Mushrooms
1 can (6 oz/170 g) water-packed chunk tuna, drained
2 hard-cooked Ontario Eggs, peeled and cut into wedges
1 Ontario Greenhouse Tomato, cut into wedges
8 oil cured olives
Dressing:
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) each white wine vinegar and water
1 clove garlic, minced
2 tsp (10 mL) each dried tarragon and Dijon mustard
1 tsp (5 mL) drained capers
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) pepper

Method

Dressing: In small bowl, whisk together oil, vinegar, water, garlic, tarragon, mustard, capers, salt and pepper; set aside.
1. In large pot of lightly salted boiling water, cook asparagus until tender-crisp, 3 to 5 minutes. Drain and rinse under cold water; drain well.
2. On 2 dinner plates, arrange in groups, asparagus, potatoes, mushrooms, tuna, eggs, tomato and olives; drizzle with dressing.

Nutritional Information

Per serving:
Protein: 38 grams
Fat: 25 grams
Carbohydrate: 47 grams
Calories: 556
Fibre: 6 grams
Sodium: 500 mg

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