Asian Sensation Soup

The intoxicating aroma of garlic, ginger and green onion cooking will make you wish you could conjure up this soup with the snap your fingers.

Recipe by Zannat of Food for Happiness.
Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 6-8

Ingredients

1 tbsp canola oil
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup chopped green onions
2 large portabella mushrooms, sliced into 1” chunks
1 cup sliced carrots
1 red pepper, chopped
2 tbsp soy sauce
1 tbsp hoisin sauce
2, 900mL cartons of no-salt added chicken broth
1 pkg (454 g) medium-firm tofu, cut into 1” cubes
2 stalks bok choy, sliced
1, 454 gram pkg frozen medium raw shrimp, thawed. peeled and deveined (1, 270 gram pkg shrimp dumplings)

Method

1. In a large pot, heat canola oil over medium heat.
2. Cook, garlic, ginger, green onions, mushrooms and carrots for 3 to 4 minutes.
3. Add red pepper, soy sauce and hoisin sauce. Cook for 2 minutes.
4. Add broth and bring to a boil.
5. Add tofu, shrimp and bok choy. Cook for 5 minutes until shrimp are pink (or dumplings are cooked through).

 

Apple Mushroom Pad Thai

As a Registered Dietitian, I’m always keen to know the health benefits that foods offer. Not only do mushrooms make speedy and nourishing meals, they also have medicinal properties.

Recipe Courtesy of Balanced with Allie

Prep Time: 10 mins | Cook Time: 25 mins

Tip: When making a Pad Thai you have to be fast. Prepare all ingredients ahead of time before cooking this recipe.

Ingredients

100 g Rice Noodles
2 chicken breasts (thinly sliced into squares)
50 g firm tofu (cut into small cubes) – optional
2 garlic cloves (chopped)
½ box of white button mushrooms
1 beaten egg
1 apple of your choice (cut into cubes)
2 Tbsp canola oil
1/2 tsp sugar
1 tsp fish sauce
1 ½ Tbsp oyster sauce
Handful (60 g) of bean sprouts or thinly sliced cabbage
¼ cup water
10g green onion (about 1 green onion) cut into 1-inch pieces

Directions

1.  In a small bowl, mix water, oyster sauce, fish sauce, and sugar. Mix well.

2. Cook rice noodles as per package instructions and set aside.

3. Add oil to wok. On medium heat, fry garlic and tofu until golden brown in colour (about 1 minute).

4. Add sliced mushrooms and apple. Cook for about 2 minutes.

4. Add chicken and cook until the chicken is no longer pink in colour and then add beaten egg.

5. Add sauce mixture (from step 1). Stir well.

6. Add cooked noodles.

7. Finally add bean sprouts and green onions. Stir well.

Optional: Sprinkle the final dish with ground peanuts and juice from a lime.

Caprese Portabella Mushrooms

These Caprese Portabella Mushrooms are the perfect, filling side dish. Full of vibrant, summertime flavours, you’ll be tempted to enjoy these year round!

Recipe and photo by Taylor of The Girl on Bloor.

Prep Time: 10 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

8 portabella mushrooms
2 tbsp olive oil, divided
1 cup quinoa, cooked
2 cloves garlic, minced
4 tbsp balsamic vinegar, divided
½ tsp salt
¼ tsp pepper
16 mini buffala mozzarella balls
16 cherry tomatoes
¼ cup chopped fresh basil

Method

1. Preheat oven to 425 F.
2. Cook quinoa according to package directions. Meanwhile, gently wash away dirt from mushrooms, then carefully cut away stems and scrape out each mushroom. Set filling aside.
3. In a large bowl, toss quinoa with mushroom filling, minced garlic, balsamic vinegar, salt and pepper. Stuff each mushroom with filling, then top each with two mozzarella balls and two cherry tomatoes.
4. Cook in the oven for 15-20 minutes until cheese is completely melted. Remove from oven and top each mushroom with a bit of fresh basil. Enjoy!

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Mushroom and Soba Noodle Bowl

This recipe is a weeknight favourite for my husband and me. It is quick to put together but it is best served right away.

Recipe Courtesy of Strawberries For Supper.

Prep Time: 15 min. | Cook Time: 15-18 min. | Serves: 4

Ingredients

2 tsp canola or vegetable oil
3 baby bok choy
100 g shiitake mushrooms
150 g cremini mushrooms
1 tsp grated fresh ginger
1 garlic clove, grated or crushed
2 tsp soy sauce
2 tsp rice wine vinegar
½ tsp fish sauce (optional)
1 900ml tetra pack of vegetable broth
180 g soba noodles
½ tsp sesame oil

Directions

1. Wash the bok choy and slice the white part of the bok choy very thinly. Chop the green leaves of the bok choy into larger, bite size pieces and set it all aside.
2. Cut the tough, dirty end off the shiitake mushrooms and discard. Cut the main part of the shitake mushrooms into halves or quarters, depending on their size. Slice the cremini mushrooms.
3. Heat the canola oil in a large saucepan over a medium high heat.
4. Toss in all the mushrooms and sautee for 5-8 minutes or until they have browned slightly and reduced down.
5. Meanwhile, in a separate pot, boil a large amount of water and boil the soba noodles for no more than two minutes. Drain in a colander and rinse with cold water. Set the noodles aside.
6. Add the grated ginger and garlic. Stir it around with the mushrooms to cook for less than one minute before adding the soy sauce, rice wine vinegar, and fish sauce (if using).
7. Pour in the vegetable broth and cover the pot. Let it simmer together for 3-4 minutes.
8. Add all the bok choy at once and stir. Let it wilt and simmer for 1 minute.
9. Add the soba noodles and serve immediately.