Grilled Mushroom Sandwich

Grilled Portabella Mushroom Sandwich

Recipe courtesy of Chef Sous Chef.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Ingredients

4 large portabella mushrooms, thinly sliced
3 tbsp extra virgin olive oil
1 lemon, juiced
1 sprig of mint, chopped
½ tsp salt
¼ tsp black pepper
8 slices of bread
¼ cup mayo
½ cup ricotta cheese
8 sun dried tomatoes, thinly sliced
2 cups arugula

Instructions

  1. In a medium bowl, toss together the portabella mushroom slices, 3 tablespoons of olive oil, lemon juice, mint, salt and pepper.
  2. Preheat your barbecue or grill pan to medium high heat. Place the portabella slices and the bread on the grill. Cook for 2-3 minutes until grill marks have formed on the bread and mushrooms start releasing juices. Flip everything and grill for an additional 2-3 minutes until mushrooms are cooked through.
  3. To assemble each sandwich, spread 1 tablespoon of mayo on one slice of bread and 2 tablespoons of ricotta on the other slice of bread. Arrange a quarter of the mushroom slices on top of mayo, then top mushrooms with the sun dried tomatoes. Next place a handful of arugula then top with the other slice of bread. Cut in half and serve with your favourite sandwich side.

Mushroom Truffle Four Cheese Lasagna

Recipe courtesy of SugarLoveSpices.

Prep time: 15 minutes | Cook time: 40 minutes | Serves: 4-6 people

Ingredients

A small basket of mixed mushrooms (2 portobellini, 1 bundle enoki, 2 oysters, 6 shiitake)
10 oven-ready lasagna sheets
140 g fresh mozzarella
60 g Italian mild Asiago cheese
30 g Parmigiano Reggiano
40 g Taleggio
2 Tbsp. e.v.o. oil
2 cloves garlic
1/2 cup white wine
2 drops white truffle oil
2 Tbsp fresh chopped parsley
1 Tbsp fresh thyme
Salt and pepper to taste
Pinch of peperoncini (red chilli flakes)
125 ml of Mushroom Panna (or heavy cream)
125 ml Half and Half cream

Preparation

  1. Pre-heat oven to 375 degrees F.
  2. Wash, dry and chop mushrooms into slivers.
  3. In a medium cast iron pan drizzle in e.v.o. oil and toss in garlic and peperoncini, bring to a med to high heat.
  4. Throw in mushrooms and begin to sauté for 2-3 minutes, sprinkle in 1/2 the parsley and all of the thyme, and stir.
  5. Season with salt and fresh cracked pepper, and when mushrooms begin to soften add in the white wine and let it cook till the wine evaporates about 5 minutes. Finish with a few drops of white truffle oil. Take mushroom out of the pan leaving a few for flavoring and in the same cast iron pan pour in the Mushroom Panna and Half and Half cream. When the mixture is warm add in the Taleggio and Asiago cheese. Stir until cheese is all nice and melted inside and sauce is thickened a bit, about 5 minutes.
  6. While sauce is cooking put a pot of salted water to boil.
  7. Place lasagna sheets in boiling water and cook for 2-3 minutes, take out and place in a bowl of cold water to stop the cooking time. If you want to omit this step, just add more liquid to the sauce and use the uncooked lasagna sheets.

Directions

  1. In an 8-inch by 11-inch baking dish, spoon some of the cream sauce onto the bottom. Layer the lasagna sheets letting some of the sheets to come up the sides. Spoon some more of the cream sauce and sprinkle over the top with the Parmigiano and mozzarella, and finish with a sprinkling of the sautéed mushrooms.
  2. Take some more lasagna sheets and lay perpendicular to the last layer again allowing the sheets to come up the sides a bit. Spoon sauce on top and sprinkle with Parmigiano and mozzarella and finish again with sautéed mushrooms.
  3. Continue this until you have completed 4 layers and the top will be finished with sauce, cheese, and mushrooms.
  4. Place in the preheated oven and cook for 20 minutes, then turn oven to low broil and cook for an additional 3 minutes.
  5. Take out of the oven and let rest for about 10 minutes.
  6. Cut and serve. Enjoy!
mushroom pappardelle

Mushroom Pappardelle with Gorgonzola Cream and Walnuts

Even those weary of blue cheese, will savour this creamy Gorgonzola pasta loaded with golden locally grown mushrooms, crisp sage, and toasted walnuts. Not for the faint of heart, this decadent dish is easy enough for a quick weekday dinner yet impressive enough for entertaining. Serve with a salad of bitter greens and lemon to cut the richness of the sauce.

Recipe courtesy of Kathy Jollimore from Wild Card Creative

Prep Time: 10 min | Cook Time: 20 min | Serves: 4

Ingredients

½ lb./250 g. pappardelle
2 tbsp butter
24 sage leaves
1 lb./450 g mixed mushrooms (cinnamon cap, shitake, king oyster
2 tbsp white wine (optional)
1 cup heavy cream
4 oz./113 g. Gorgonzola Dolce, plus more to taste
¼ cup chopped walnuts, toasted

Method

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.
  2. Heat butter over medium heat in a large skillet. Fry half the sage leaves until crisp, about 1-2 minutes. Remove to a paper-towel lined plate.Repeat with remaining sage.
  3. Add the mushrooms to the skillet. Cook until golden brown. Remove and keep warm.
  4. Add the wine, scraping the bottom of the pan to release any browned bits.
  5. Cook until reduced by half. Add the cream and bring to a simmer. Cook until thickened.
  6. Whisk in the cheese, adding more to taste if desired.
  7. Add the pasta and mushrooms, tossing to coat the noodles. Season to taste with salt and pepper and garnish with sage leaves.
BurgerPasta

One Pot Bacon Mushroom Swiss Burger Pasta

This Bacon Mushroom Swiss Burger Pasta is a perfect weekday meal the entire family will love!

It’s for Mushroom Canada’s “Blend and Extend” campaign. Which is brilliant. You take a ground protein and blend it with mushrooms to make the meal go further. More nutrition and costs less, which had me on board from the get go.

Recipe courtesy of Samantha from mykitchenlove 

Prep Time: 10 min | Cook Time: 20 min | Serves: 6-8 dinner servings

Ingredients

4 cups white button mushrooms, ends trimmed
1 yellow (cooking) onion, halved and peel removed
3 garlic cloves, peeled
2 slices bacon
225 grams / 1/2 lbs extra lean ground beef
1 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
1 lbs / 454 gr dried penne pasta
130 gr swiss cheese, cut into thin slices or grated
5 cups low sodium beef or vegetable broth
5 oz / 144 gr baby spinach leaves

Method

  1. Blend spinach in a food processor until shredded. Remove and set aside.
  2. Add onion, bacon, garlic, salt, pepper and mushrooms to the food processor pulse until all ingredients are ground. Add beef and pulse until combined.
  3. Preheat a large pot or pan to medium-high heat and add beef mixture from the food processor. Cook for 5-7 minutes, stirring occasionally until meat has browned.
  4. Add thyme, pasta and broth to pan. Bring to a boil and cook for 11 minutes at a strong simmer (over medium heat) or until pasta is cooked al dente. Add spinach, stirring to fully combine and remove from heat.
  5. Preheat oven boiler to high. Top pasta with swiss cheese and place under broiler for 2-4 minutes or until cheese is melted and starting to brown.
  6. Allow pasta to cool for about 5 minutes before serving.
Mushroom Ragu

Mushroom Ragu

This is a warm, satisfying dish for the chilly nights ahead that won’t weigh you down – and it makes for awesome leftovers. What could be better?

Recipe courtesy of Mardi Michels from eat.live.travel.write

Serves: 6-8

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
2 medium red onions (approx. 450 g total), finely diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 medium carrot (150 g), diced small
½ cup dry red wine
900g mixed mushrooms, thinly sliced (if using shiitake, you can leave the smaller ones whole)
1 cup vegetable stock (I used mushroom)
½ cup red wine
250 mL (1 cup) canned diced tomatoes, not drained
2 tablespoons tomato paste
Flaky sea salt and freshly ground black pepper, to taste
Chopped curly parsley, to serve
Freshly grated parmesan, to serve

Method

  1. Heat the olive oil and butter in a heavy pan over medium heat.
  2. Add the onions, garlic and thyme and cook until just the onions and garlic are starting to soften.
  3. Add the carrots to the pan and cook for approximately 5 minutes until carrots are just beginning to soften.
  4. Add the wine to the pan and cook until the wine has just about evaporated.
  5. Add the mushrooms to the pan and cook until they brown and soften slightly and start to release their juices.
  6. Add the stock, increase the heat to high and bring to a boil.
  7. Add the tomatoes and tomato paste and mix to combine.
  8. Reduce the heat to low, partially cover and simmer for about 20 minutes.
  9. Season to taste, serve on top of pasta and sprinkle with a little parsley and parmesan.