Roasted Garlic, Mushroom and White Bean Stew

This stew is a favourite Sunday meal because it isn’t a dish that cooks up in 20 minutes, it’s a little bit more time consuming, but it also makes a pretty big batch which means you can bring leftovers for lunches throughout the week.

Recipe and photo by Louisa of Living Lou

Prep Time: 30 mins. | Cook Time: 35 mins.

Ingredients

1 head of garlic
7 tsp olive oil, divided
½ tsp salt, divided
1 onion, chopped
2 carrots, diced
2 lbs (907g) white button mushrooms, quartered
½ cup white wine
2 19-oz cans white beans, drained and rinsed
1 900mL carton of vegetable broth (4 cups)
2 springs rosemary

 

Method

1. Preheat oven to 400F. Slice the top off the head of garlic (keeping the root intact), drizzle with 1 tsp of olive oil and sprinkle with ¼ tsp of salt. Wrap in foil and roast for 30 minutes, carefully remove from oven and let cool completely.
2. Meanwhile, heat a large pot over medium heat. Add remaining 2 tbsp of olive oil. Add onion, cook, stirring frequently for 3 minutes. Add carrots and cook another 5 minutes. Add mushrooms and remaining salt, cook, stirring occasionally for another 5 minutes. Add white wine, cook another minute, scraping any brown bits off the bottom of the pan. Add white beans, vegetable broth and rosemary, squeeze roasted garlic directly into the pot (be careful not to include any of the peel).
3. Bring to a boil, reduce heat to low and simmer, partially covered for 20 minutes. Beans will begin to break down, but to help thicken the stew, press the beans against the side of the pot using a wooden spoon. Remove rosemary stems and serve.

 

King Oyster Mushrooms on Toast

While you could also use portabella mushrooms to make a delicious fajita, I’ve found that the king oyster mushroom is a great replacement for chicken or beef in this classic Mexican dish. 

Recipe and photo by Louisa of Living Lou

Prep Time: 5 mins. | Cook Time: 15 mins. | Serves: 4

Ingredients

12” ciabatta loaf, halved and cut into four 6” pieces
¼ cup + 2 tbsp salted butter, divided
1 garlic clove
1 200g package sliced king oyster mushrooms
1 cup packed arugula
4 eggs
salt and pepper to taste

 

Method

1. In a small bowl, mix 2 tbsp butter with garlic. Spread evenly on pieces of ciabatta. Toast under the broiler for 2-4 minutes, watching carefully.
2. In a extra-large pan, melt remaining ¼ cup butter over medium-high heat. When butter starts to bubble, add mushrooms in a single layer. Cook until golden and lightly browned, 3-5 minutes per side. Remove to a paper towel lined plate.
3. Turn down the heat to medium, and in the same pan you cooked the mushrooms, fry the eggs. Cover after about a minute, and cook until whites are set, another 3-4 minutes.
4. Divide arugula between pieces of toasted bread, top with mushrooms and a fried egg.
5. Sprinkle with salt and pepper and serve immediately.

King Oyster Mushroom Fajitas

While you could also use portabella mushrooms to make a delicious fajita, I’ve found that the king oyster mushroom is a great replacement for chicken or beef in this classic Mexican dish. 

Recipe and photo by Louisa of Living Lou

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

3 tbsp canola oil, divided
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 red onion, sliced
2-200g pkg. sliced king oyster mushrooms, thinly sliced
¼ tsp each cumin, chili powder, oregano and salt
Fajita toppings (cheese, salsa, sour cream, avocado, cilantro etc.)
Tortillas

 

Method

1. Heat an extra large non-stick frying pan over medium-high heat. Add 1 tbsp canola oil then bell peppers and onion. Cook until softened, about 10 minutes. Remove to a plate and tent with foil.
2. Add remaining 2 tbsp canola oil, then mushrooms. Cook until caramelized, stirring occasionally, about 15 minutes. Add spices and salt, cook another 3 minutes.
3. Serve mushrooms with peppers and onion and other fajita toppings.

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Duxelle Burger

With but a few key ingredients – duxelle, a well seasoned patty, sharp Comté cheese, peppery arugula, and homemade burger sauce – this is the kind of burger that needs nothing else. No tomato. No fancy gourmet toppings. Definitely no ketchup.

Recipe and photo by Kathy of eatHalifax

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

duxelle:
1 tbsp. butter
1 shallot
1 clove garlic
½ lb. mixed mushrooms (shiitake, crimini, porcini)
pinch dried thyme
salt and pepper, to taste
burger sauce:
¼ cup mayonnaise
1 ½ tsp. Dijon
1 small shallot
3 gherkins1 lb. medium ground beef
salt and pepper
4 hamburger buns
1 cup finely grated Comté cheese
1 cup arugula

1 lb. medium ground beef
salt and pepper
4 hamburger buns
1 cup finely grated Comté cheese
1 cup arugula

Method

1. For the duxelle, pulse the shallots and garlic in a food processor until finely minced. Heat butter in a large skillet over medium heat. Add the shallots and garlic; cook 3 minutes until soft. Pulse the mushrooms in the food processor until finely chopped. Add the mushrooms to the skillet with a pinch of salt and thyme. Cook, stirring frequently, until the mushrooms have released their liquid, about 15 minutes. Season to taste with salt and pepper.
2. For the burger sauce, add the ingredients to a food processor. Process until well combined. Refrigerate until use.
3. Divide ground beef into four portions. Season with a pinch of salt and pepper. Form each into a ball then flatten into a patty. Season well all over with salt and pepper. Heat oil in a heavy cast iron skillet over medium high heat. Cook 2 burgers at a time until well browned, about 3-5 minutes. Flip and cook another 3-5 minutes. depending on desired doneness. Repeat with remaining burgers. Top with cheese, cover and let steam until cheese is melted. If desired, toast buns.
4. To serve, top bottom bun with duxelle, a burger, and arugula. Spread burger sauce on top bun and enjoy!

Vegan Mushroom & Butternut Squash Cottage Pie

This cottage pie is vegan and the mushrooms make it so meaty and rich. The sweetness of the squash make an amazing companion to the mushrooms and the smokey paprika warms the whole dish. If you’re not vegan, feel free to add real butter and even a little sprinkle of cheese in (and over) the mashed potato topping.

Recipe courtesy of Kelly from The Gouda Life.

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

Ingredients

4 large russet potatoes, cubed
sea salt
1 large clove garlic, minced
1/4 cup butter or non-dairy butter, melted
1/4 cup warm vegetable stock or milk (dairy or non)
2 tbsp olive oil
24oz button mushrooms, rough chopped
1 medium yellow onion, diced
2 cups cubed butternut squash (fresh or frozen), cubed
1/2 cup diced celery
1/2 cup diced carrots
2 cloves garlic, minced
2 tbsp tomato paste
sprig of thyme
1/2 tsp smoked paprika
1/4 tsp ground cumin
1/8 tsp (tiny pinch) ground cinnamon
1 cup dark beer
1/2 – 1 cup vegetable stock
1/4 cup frozen peas
Salt and pepper, to taste
fresh thyme leaves, to garnish

 

Method

1. Place potatoes in a pot of cold, generously salted water and bring to a boil. Turn down to a simmer and let cook until potatoes are easily pierced with a fork, 10-15 minutes. Add the raw garlic and butter and mash well, Add enough liquid to make them creamy, starting with 2 tbsp and adding the full 1/4 cup if needed. If you want them very creamy, get out your handheld mixer and whip until pillowy.
2. Preheat oven to 375.
3. While your potatoes are boiling, heat up the olive oil in a large oven-safe skillet or dutch oven over med-high heat. Add the mushrooms and let cook untouched for 5-6 minutes. You want the liquid from them to be released so they start to brown and crisp. Mix and let sit for another 5-6 minutes Repeat once more. Add the onions, squash, celery and carrots and cook until onions have softened and are just starting to brown, 5 minutes. Add the garlic, tomato paste, paprika, cumin and cinnamon and cook until tomato paste has browned lightly and everything is very fragrant, 5-6 minutes. Add the beer and peas and bring to a boil, scraping the stuck on bits from the bottom of the pan. Add the 1/2 cup veggie stock and stir everything well. If it seems a bit stodgy, add more stock. Add salt and pepper to taste.
4. Spread or pipe the potatoes over the mushroom mixture, drizzle with olive oil and bake until the top is golden brown. Sprinkle with fresh thyme, fresh ground pepper and serve.