Roasted Mushroom Beef Dip Sliders

These pub sandwiches are just what you want to serve your guests during a backyard party. The roasting can easily be done on a BBQ while you mingle with friends and drink some icy beverages.

Recipe and photo courtesy of Heather from The Tasty Gardener.

Prep Time: 15 mins | Cook Time: approx. 1hr 20 mins | Makes: 16 Sliders

Ingredients

For the Beef and Mushrooms
4 lb sirloin roast
6-8 portabella mushrooms
salt and pepper

For the Au Jus
1 medium onion, sliced
3 cups beef broth
1 tbsp soy sauce
1 tbsp Worcestershire sauce
salt and pepper to taste

For the Horseradish Cream
1/2 cup sour cream
3 tbsp prepared horseradish
1 tbsp chives, chopped
1 tbsp lemon juice
salt to taste

For the Sandwiches
2 baguettes
8 slices provolone, cut in half

Method

1. Preheat oven (or BBQ) to 450 degrees F.
2. Using a paper towel pat dry the roast beef and season all sides with salt and pepper. Place in roasting pan
3. Remove stem from mushroom and season both sides with salt and pepper. Place in separate roasting pan.
4. Place the roast beef in the oven and cook until internal temperature reaches 125 degrees F for medium rare or 135 degree F for medium. Once it has reached temperature, remove from pan and let rest 20-25 minutes.
5. Place mushrooms in oven and roast for 20 minutes flipping them at the 10 minute mark.

To make Au Jus:
1. Place the beef roasting pan on top of stove (or BBQ) over medium high heat and add onion, beef broth, Worcestershire and soy sauce. Cook, scraping up the dripping until onions are soft and broth is simmering. Season with salt and pepper. Strain, reserving onions for sandwiches.
(Too make a meatless version, use the mushroom pan and vegetable stock.)

To Make Horseradish Cream:
1. Combine all ingredient in bowl and refrigerate until ready to use.

Assembling the Sandwiches
1. Cut each baguette into 8 sandwiches. Butter both top and bottom pieces and place cut side down on a foil lined cookie sheet. Toast in you 450 degree F oven (or BBQ) for about 5-7 minutes. Flip the bottoms and remove the tops.
2. Thinly slice both the beef and mushrooms.
3. Pile sliced beef, mushrooms and onions ( or whatever combination your guest prefers) on top of bottom piece of bread and top with slice of cheese. Place back in oven for a couple minutes until cheese has melted.
4. Spread horseradish cream on top piece of bread and place on the bottoms. Serve with Au Jus. Enjoy!

Roasted Mushroom Garlic Toast with Crème Fraîche

True mushroom lovers relish the simplicity of the British classic, mushrooms on toast. I mean what is better than toast piled high with buttery sautéed mushrooms? Garlic toasted sourdough and crème fraîche elevate this roasted version but it’s the locally grown cremini, cinnamon cap, and oyster mushrooms that steal the show.

Recipe and photo courtesy of Kathy from Wild Card Creative.

Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 4

Ingredients

2 tbsp. butter
500 g. mixed mushrooms
3 cloves garlic, smashed
3 sprigs fresh thyme
4 thick slices sourdough
4 tsp. garlic butter
¼ cup crème fraîche
broccoli shoots (or other tender greens), to serve
shaved pecorino or parmesan, to serve

Method

1. Put a large cast iron (or baking sheet) in the oven while it preheats to 400°F.
2. Add the butter then quickly stir in the mushrooms, garlic, thyme, and a pinch each of salt and pepper.
3. Roast until browned, about 8-10 minutes. Remove from oven.
4, Spread the garlic butter on the sourdough and bake until golden brown, using the broiler if desired.
5. Spread each toast with crème fraîche, mushrooms, shoots and, if desired, shaved cheese.

Mushroom Bulgogi

We like to go meatless at least a couple times a week but the food must be not only delicious, but hearty enough for my guys or they will happily eat dinner and then go out for a burger an hour later. I would say this Mushroom Bulgogi certainly fits the bill on all counts.

Recipe and photo courtesy of Carole from The Yum Yum Factor.

Prep Time: 15 minutes | Marinate: 1 hour | Cook Time: 10 minutes | Serves: 4-6

Ingredients

454 grams (1 lb) of white button mushrooms, sliced

marinade:
1/4 cup soy sauce
2.5 tbsp. of rice syrup, corn syrup or honey
2 tbsp. mirin
1 tbsp. sesame oil
1 tbsp. grated garlic (I used 5 cloves)
1 tsp grated ginger
1 small pear, finely grated 1/2 red onion, finely grated 10 grinds black pepper
2-3 tbsp. canola or grapeseed oil
1/2 large red onion, sliced 1/4” slices 1 carrot, julienned
2 cloves garlic, sliced
4 slices ginger, finely chopped
1 small Asian eggplant, halved lengthwise and thinly sliced small pinch kosher salt
200g (7oz) enoki mushrooms

optional garnishes: cilantro, scallion, sesame seeds, hot sauce

Method

1. Mix together all of the marinade ingredients – if you don’t want to finely grate everything, you can throw it all in the blender and mix it until it’s smooth – we don’t want chunks in there. Toss the mushrooms with the marinade and leave in the fridge for at least an hour to marinate.
2. Heat 1 tbsp. oil in a large pan and when it’s hot, throw in the onion slices. Cook for about 3 minutes, stirring often, until starting to get brown spots. Add in the garlic and ginger, stir fry for about 30 seconds before adding in the eggplant and carrot with a small pinch of kosher salt and cook that for 5 minutes.
3. Remove the eggplant and onion to a bowl and add another tbsp. oil to the hot pan. Start cooking the mushrooms in batches, removing them with a slotting spoon so that you are leaving the marinade behind, until they get nicely browned and remove them, as you go, to the bowl with the eggplant and onion. Keep drizzling in about 1/2 tbsp. of oil with each batch of mushrooms, reserving the marinade left behind.
4. When the mushrooms are all cooked, throw the contents of the bowl back into the hot pan. Give it a good stir and then add in the reserved marinade, letting it come to a boil and then throw in the enoki mushrooms and cook, stirring constantly, for another minute.
5. Serve the Bulgogi over steamed rice and garnish with a bit of cilantro, chopped scallion, sesame seeds and/or some hot sauce if you like.

Meaty Mushroom Philly Cheesesteaks

I use meaty portabello and white/brown button mushrooms here. It would be delicious with one variety of mushrooms but I welcome the textural and flavour differences that comes from mixing a couple types.

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 minutes | Cook Time: 40-50 minutes | Makes: 4 sandwiches

Ingredients

Cheese Sauce
2 cups shredded extra sharp cheddar
1/4 cup cream cheese
1/4 tsp granulated sugar
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 (354ml) can 2% evaporated milk

Mushrooms Onions & Peppers
2 tbsp unsalted butter
2 tbsp olive oil
8 heaping cups sliced mushrooms
1/4 tsp sea salt
2 tbsp olive oil
2 red peppers, seeds removed and sliced
1 large sweet onion

To Serve
4 soft hoagies

Method

For the Cheese Sauce
Place a small pot with 1-2″ of water on the stove and place a bowl snugly into that pot ensuring the base of the bowl isn’t touching the water. This is a makeshift double boiler. Add all the cheese sauce ingredients to the bowl and turn stove on to med-high heat. Keep an eye on it and give it a good whisk every so often until the cheese is melted and smooth. Keep warm on low.

For the Mushrooms, Onions & Peppers
Melt the butter and oil in a large heavy skillet over medium-high heat on the stove. Add the sliced mushrooms, spreading them out as much as you can and let their liquids release, mixing every few minutes. Once the liquid reduces and the pan is dry again, let the mushrooms sit untouched for 5-6 minutes so they can develop a nice golden brown colour. Give them a mix and let them sit again, untouched, for 4-5 minutes or until they are all browned and crisped up. Add salt and stir for another 1-2 minutes. Remove mushrooms from the pan and set aside. Add the sliced onions and peppers into the hot pan with another 2 tbsp of olive oil. Let them cook, stirring only occasionally, until starting to turn golden brown. About 6-8 minutes.

Brush your hoagies with some oil or melted butter and toast/grill until light golden brown. Top each with 1/4 of the mushrooms, 1/4 of the red peppers and a few good glugs of the cheese sauce. Squish together and DIG IN. I dare you not to make a mess.

Mushroom & Lemon Pepper Popovers

To get maximum rise, I spoon the cooked mushrooms into the bottom of the pan instead of folding them into the batter. Even so, some work their way up to the top during the baking process. The results? A crunchy top, flecks of mushroom, big air bubbles, and a mushroomy layer that just begs for a slice of bacon or a side of scrambled eggs.

Recipe and photo courtesy of Charmian from The Messy Baker.

Prep time: 10 minutes + 30 minutes resting | Cook time: 40 minutes | Makes: 6 Popovers

Ingredients

Popovers
1 cup all-purpose flour
1 teaspoon ground lemon pepper
2 teaspoons finely grated lemon zest
1 cup whole milk
3 large eggs
2 tablespoons melted butter

Mushroom Layer
6 medium white button mushrooms (about 2-inches wide each), chopped to 1/4-inch pieces
2 tablespoon butter, plus more for greasing the pan
1 teaspoon ground lemon pepper
Preheat the oven to 450°F with a rack positioned in the centre. Generously butter a 6-cup popover pan or large muffin tin.

Method

Popovers
In a 4-cup liquid measuring cup or medium bowl with spout, whisk together the flour, lemon pepper, and lemon zest.
In a small bowl, whisk together the milk, eggs, and melted butter. Pour the egg mixture over the flour mixture and whisk until combined. Cover and set aside for 30 minutes.

Mushrooms
In a medium skillet, over medium-high heat, melt the butter until bubbly. When it bubbles, toss in the sliced mushrooms and lemon pepper. Cook, stirring occasionally, until most of the water has been cooked out of the mushrooms and they are very tender.

Assembly
When the batter has rested 20 minutes, put the greased popover pan in the oven for 10 minutes to heat.

Once the popover pan is hot, remove it from the oven, and quickly close the oven door to retain the heat. Spoon the cooked mushrooms into the hot pan, being sure to distribute them as evenly as possible. Give the batter a stir, then gently pour it evenly between the six wells.

Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking for another 30 minutes. The popovers will emerge tall and golden brown with bits of mushrooms visible at the crown. Serve immediately. The popovers will deflate within minutes but should retain their signature air pockets.