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.

 

 

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Thai Basil Mushrooms and Jasmine Rice

Thai Basil Mushrooms and Jasmine Rice

We love Thai Basil Beef (Pad Gra Prow) in our house but sometimes we can’t justify the price of quality beef. When that happens, we reach for meaty, comforting mushrooms instead. They offer the same savory flavour that beef does but because they absorb the flavour of whatever you’re cooking them with, they tend to soak up the rich, salty sauce more than beef does. Each little bite-sized chunk of mushroom packs HUGE umami flavour so you won’t miss your meat protein here. Serve with jasmine rice or your favourite stir fried vegetables.

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 minutes | Cook Time: 45 minutes | Serves: 4

Ingredients

1 pound (6 cups chopped) white or brown button mushrooms
2 tbsp coconut or vegetable oil
1 thai bird chile, seeds removed and sliced thin
2 large shallots, sliced thin
4 cloves garlic, smashed and minced
2 tsp raw sugar
2 tbsp soy or tamari sauce
1 tablespoon fish sauce
1/3 cup low sodium chicken broth or water
1 bunch Thai or Sweet Basil, torn up or sliced thin

Jasmine Rice
makes 6 servings
Ingredients
2 cups of Jasmine rice, rinsed well
1/2 tsp salt
1 tbp butter or coconut oil

Method

  1. Clean any excess dirt on the mushroom caps with a damp paper towel and break them up into bite sized pieces.
  2. Place the mushrooms in a large heavy skillet over medium-high heat with 1 tbsp of your oil and let them cook, stirring after 5 minutes, until all the liquid has released and reduced. Once they start to brown, you can stir them every 5 minutes until they are crisp and golden. This should take approximately 30-35 minutes. You want to be really patient here so you get good colour and browned flavour on your mushrooms.
  3. When your mushrooms are browned, add in the second tbsp of oil along with the chile, shallots and garlic. Let cook on medium-high for 1 minute.
  4. In a seperate dish, whisk together your sugar, soy/tamari, fish sauce and broth and add to the hot skillet along with the basil and cook for 2-3 minutes or until sauce has thickened up and reduced to coat the mushrooms. Serve over jasmine rice with extra basil and Sriracha sauce.

Jasmine Rice

  1. Add your rinsed rice to a pot and fill with water until it’s 1 inch above the rice. Add in your salt and butter/oil and bring to a boil.
  2. Cover and reduce heat to low and let cook for 10 minutes.
  3. Remove from heat and keep covered for 5-10 minutes.
  4. Fluff with fork and serve with your Thai basil mushrooms.
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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!

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Mushroom Risotto

Risotto is one of my favourite dishes to make for dinner. It is a little on the fancy side, but so simple to make. All you really need is a pot of stock, wooden spoon for stirring the rice & a glass of your favourite white wine to sip on. One glass for the dish & one glass for the chef! 

Recipe and photo by Marcella of Hey Modest Marce

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

Ingredients

6 cups beef stock
2 tablespoon butter
2 tablespoon olive oil
1 medium onion finely chopped
1 garlic clove finely chopped
2 cups cremini mushrooms, thinly sliced
1½ cup Arborio rice
3/4 cup dry white wine
1 cup freshly grated parmesan cheese
sea salt & pepper, to taste

Method

1. Heat beef stock in a large pot over low heat.
2. In a separate skillet over medium-low heat add the butter, oil, onion, garlic & mushrooms. Season with salt & pepper.
3. Cook until the onions are softened & the mushrooms are cooked.
4. Add the rice & cook until the rice begins to turn translucent. Pour in the wine.
5. Turn skillet down to low heat & add a ladle full of stock. Once the stock is absorbed add another ladle full stirring in between each addition. Continue adding the stock until the rice is fully cooked throughout (about 6 cups of stock).
6. Finish off by stirring in the parmesan cheese & a touch of cracked black pepper. Serve immediately.

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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

Serve over steamed rice with 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.
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