Easy BBQ Pulled Mushrooms

A plant-based dish that is sure to satisfy that pulled meat craving! Mushrooms are considered a “meaty” vegetable high in umami flavour making them a perfect plant-based option for a pulled sandwich or taco.

Try these quick and easy pulled mushrooms on top of your favourite taco or sandwich tonight!     

Prep time: 15 minutes      
Cook time: 30 minutes
Serves: 4

Ingredients

  • 6 large portobella mushrooms*
  • 1 tsp (5 mL) vegetable oil
  • 2 cups (500 mL) sliced onions
  • 1/4 tsp (2 mL) each salt and pepper
  • 1/2 cup (125 mL) favourite BBQ sauce

Directions

Preheat oven to 425°F (220°C). Remove the stems of the portobella and set aside. Remove the gills from the mushroom caps and place mushroom caps, bottom side up, on a parchment lined baking sheet. Cook for 20 minutes.

Heat oil in a large skillet over medium heat. Add in onions, salt and pepper. Cook for 8 minutes stirring. Meanwhile, use your hands or two forks to “pull” the mushroom stems apart. Remove mushrooms from the oven and once cool enough to handle shred the mushrooms using your hands or two forks.

Stir shredded mushrooms into the onions and BBQ sauce. Cook stirring over medium-low for five minutes. Serve as a sandwich, in lettuce wraps or use in tacos.

*If using king oyster mushrooms, follow same process but use 1 lb (500 g).

Enjoy!

 

Salisbury Steak with Mushroom Gravy

These Salisbury steak patties are made with a blend of 50% beef and 50% diced mushrooms, the perfect combination for a healthy weeknight dinner that tastes great! This dish is so versatile it can be served as a hot sandwich, over mashed potatoes or over egg noodles for a dish your whole family will love.

Prep time: 20 minutes                
Cook time: 21 minutes
Serves: 4

Ingredients

  • 1 tsp (5 mL) oil
  • 1 small onion, diced
  • 1/2 lb (8 oz) diced crimini mushrooms
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/2 lb (8 oz) extra lean ground beef
  • 1/3 cup (80 mL) breadcrumbs
  • 1 large egg, beaten
  • 1 tsp (5 mL) Italian seasoning

Gravy

  • 1 tbsp (15 mL) salted butter
  • 1/2 cup (125 mL) sliced onion
  • 1 cup (250 mL) sliced button mushrooms
  • Pinch each salt and pepper
  • 1 1/2 cups (175 mL) beef broth
  • 1/2 cup (125 mL) frozen peas
  • 1 tbsp (15 mL) cornstarch
  • 2 tbsp (30 mL) cold water
  • 1/4 cup (60 mL) sliced green onions

 

Directions

Salisbury Steaks

Heat oil in a medium sized skillet over medium-high heat. Cook onion for 1 minute. Mix in mushrooms, salt and pepper and cook for 5 minutes stirring. Take off heat and cool slightly.

In a large bowl, mix together beef, mushroom mixture, breadcrumbs, 1 egg and Italian seasoning until well combined. Form the meat mixture into 4 equal sized patties. Cook in a large skillet over medium heat for 5 minutes on each side or until cooked through. Take skillet off heat and set patties aside on a plate.

Gravy

In the same skillet, melt butter over medium heat. Add onions, mushrooms, salt and pepper. Cook for 3 minutes or until vegetables have softened. Whisk in the beef broth and bring to a simmer. Stir in peas and cook for 1 minute.

In a small bowl mix cornstarch with cold water. Whisk the cornstarch mixture into the broth and continue until smooth. Cook for 1 minute or until sauce has just thickened. Add the meat back to the pan and spoon the gravy over the top. Sprinkle with green onions and serve.

Enjoy!

Mushroom Veggie Burgers

The plant-based cuisine movement continues to grow in popularity and this wholesome mushroom veggie burger recipe packs a nutrition and flavour punch! These burgers are full of nutrients and the hearty mushrooms leave you feeling satisfied.

Prep time: 20 minutes
Cook time: 13 minutes
Makes: 5 burgers

Ingredients

  • 1 tsp (5 mL) vegetable oil
  • 2 cups (500 mL) 1 cm x 1cm cubed hearty mushrooms (portobella, shiitake, crimini)
  • 1 cup (250 mL) diced zucchini
  • 1/2 cup (125 mL) onion, minced
  • 1 19 fl oz can (540 mL) black beans, drained and rinsed
  • 2 eggs, beaten
  • 3/4 cup (180 mL) panko breadcrumbs
  • 1 tbsp (15 mL) Montreal steak spice
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) vegetable oil

Directions

Heat oil in a large non-stick skillet over medium-high heat. Stir in mushrooms, zucchini and onions, cook for 3 minutes. Set aside in a large bowl and allow to cool for 5 minutes.

In a medium sized bowl, mash 3/4 of the black beans (around 1 ½ cups) with a fork or potato masher. Add into the large bowl with the mushroom mixture. Next, stir in remaining black beans, eggs, breadcrumbs, steak spice and garlic powder. Mix until well combined and let sit for 10 minutes.

Form burgers by squeezing 1/2 cup (125 mL) of the burger mixture in your hand and forming a patty, make sure to press the burgers together tightly.

Heat oil in a large non-stick skillet over medium-low heat. Cook burgers for 5 minutes on each side making sure to flip gently. Cook until golden brown on each side.

Serve and dress the burger however you like.

Enjoy!

Mushroom Pierogi Bites

When it comes to comfort food, pierogi are hard to beat! These mushroom and potato filled dumplings have a delicious savoury filling that can be enjoyed as an appetizer or as a full meal. Serve with sautéed mushrooms, sour cream, and chives.

 

Prep time: 30 minutes

Cook Time: 18 minutes

Makes: 40 pierogi

 

Ingredients

Pierogi dough:

  • 3 cups (750 mL) all-purpose flour
  • 2 cups (500 mL) full fat (14%) sour cream

Filling:

  • 1 tbsp (250 mL) salted butter
  • 1 cup (250 mL) finely chopped onion
  • 1/2 lb (8 oz) crimini mushrooms, finely chopped
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 1/2 cups (375 mL) mashed potatoes
  • 1/2 cup (125 mL) shredded cheddar cheese

Garnishes:

  • 1/2 cup (250 mL) sour cream
  • 1/4 cup (80 mL) sliced chives
  • Sautéed button mushrooms

 

Directions

Pierogi dough: In a large bowl stir together flour and sour cream with a wooden spoon until the dough begins to come together. Turn the dough out onto a well-floured surface. Knead gently with your fingertips for 2 to 5 minutes taking care not to overwork it. Knead until the ingredients are blended and the dough is slightly smooth on the outside. Gather into a ball, wrap in plastic, and let rest for a minimum of 20 minutes.

 

Filling: Melt butter in a large skillet over medium-high heat. Stir in onion and cook for 3 minutes. Mix in mushrooms, salt and pepper. Cook stirring for 5 minutes until mushrooms and onions are caramelized. In a medium sized bowl mix together cooked mushrooms, mashed potatoes and cheese until well combined.

 

Making pierogi: Using lightly floured hands, break off 1 tbsp of dough. Use a rolling pin to gently roll out 1 tbsp (15 mL) of dough into a 3-inch round disk on a well-floured surface. Repeat to make around 40 disks. Keep covered as you work so they don’t dry out.

To fill, hold dough disk flat in your palm and spoon 1 tbsp (15 mL) of filling into centre. Fold the round in half to enclose the filling. Seal the pierogi by pinching the edges together with a fork. Set the filled pierogi on a baking sheet. Repeat process to make around 40 pierogi total. Keep pierogi covered until they are all filled and ready to cook.

Fill a large pot with water and bring to a boil. Once the water is boiling, drop the pierogi into the water in batches of 5-8, stirring occasionally. Once they float to the top, cook for another 3 minutes. Melt butter in a non-stick skillet over medium-high heat. With a slotted spoon, remove pierogi from the boiling water. Without crowding the pan, add the drained pierogi and cook until golden brown on both sides, around 1 minute per side. Serve either as individual bites for an appetizer or in a bowl for a full meal. Garnish with sautéed button mushrooms, a dollop of sour cream and a sprinkle of diced chives.

Enjoy!

Mushroom and Teriyaki Chicken Rice Bowl

Quick and easy teriyaki chicken with mushrooms, chicken and bok choy is a perfect weeknight dinner. Serve with a side of rice. For fast and delicious meals throughout the week, stir fry options like this dish are your best friend!

Prep time: 15 minutes      

Cook time: 10 minutes

Serves: 2    

 

Ingredients

  • 1/2 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) garlic powder
  • 1/2 lb (8 oz) boneless, skinless, chicken breasts cut into 1 inch cubes
  • 1 tsp (5 mL) vegetable oil
  • 2 large Portobella mushrooms, diced
  • 2 cups (500 mL) baby bok choy, sliced

Sauce:

  • 1/4 cup (60 mL) soy sauce
  • 1/4 cup (60 mL) water
  • 3 tbsp (45 mL) honey
  • 2 tsp (10 mL) rice vinegar
  • 1 tsp (5 mL) ground ginger
  • 2 tsp (10 mL) garlic powder
  • 2 tsp (10 mL) cornstarch
  • 1 tsp (5 mL) sesame seeds
  • 1/4 cup (60 mL) fresh chives

 

Directions

  1. In a small bowl, mix together salt, pepper, and garlic powder. Season chicken with half of the seasoning mixture. In a medium sized bowl, toss together mushrooms, bok choy and the rest of the seasoning mixture. Heat oil in a large non-stick skillet over medium-high heat. Cook chicken for 4 minutes, stirring often. Stir in mushrooms and bok choy and cook for 1 minute.
  2. In a small saucepan whisk together soy sauce, water, honey, rice vinegar, ground ginger, garlic powder, cornstarch, and sesame seeds until smooth. Bring sauce to a simmer over medium heat and cook for 1 minute or until sauce is thickened. Remove from heat.
  3. Add teriyaki sauce to chicken and vegetable mixture and remove from heat.
  4. Serve over rice and garnish with fresh chives.