Teriyaki Salmon with Crimini Mushrooms & Bok Choy

This salmon dinner uses fresh crimini mushrooms, which pair well with the tangy teriyaki sauce, crunchy bok choy, and salmon. Packed with vitamins & minerals, this one cup serving of crimini mushrooms is a good source of riboflavin, niacin, copper, panthothenic acid and selenium.

Prep Time: 5 mins. | Cook Time: 20 mins. | Makes: 2 servings

Ingredients

2 tbsp toasted sesame seeds
2 small salmon fillets
½ cup + 2 tbsp teriyaki sauce
2 bunches of baby bok choy
2 cups sliced mushrooms
2 cup rice, cooked as per package instructions

Method

1. Toast sesame seeds. Heat non-stick pan on medium-high. Add sesame seeds to pan and toss 1-2 minutes until lightly toasted. Transfer to a bowl.
2. Preheat oven to 375C. Place salmon fillets in greased baking dish. Brush with 2 tbsp teriyaki sauce. Bake salmon 15-20 minutes.
3. Meanwhile, sauté baby bok choy and mushrooms in a splash of olive oil and ½ cup teriyaki sauce. Prepare rice as per package instructions.
4. Serve salmon, mushrooms and baby bok choy over rice. Sprinkle with sesame seeds.

Teriyaki-Salmon-Mushrooms

Japanese Pork Teriyaki with Mushrooms

Marinate early and this becomes a quick and simple weeknight meal with wonderful Asian-inspired flavours. 

Prep Time: 3 hrs. | Cook Time: 5 mins. | Serves: 4

Ingredients

45ml (3 tbsp) teriyaki sauce
60ml (4 tbsp) red wine
30ml (2 tbsp) stock
450g (1 lb) mixed mushrooms (button, crimini, oyster, and shiitake)
450g (1 lb) lean pork fillet, cut into thin slices
A bunch spring onions, finely shredded
15ml (1 tbsp) sesame seeds, toasted
To serve: 250g pkt egg noodles

Method

1. Mix teriyaki, red wine and stock together in a large bowl. Halve the larger mushrooms. Put pork and mushrooms into marinade and mix well. Cover and leave for 3 hours, stirring occasionally.
2. Transfer into a large saucepan with the juices. Cover and cook over a high heat for about 5 minutes, stirring occasionally. Stir in spring onions and cook for a minute. Lift out pork and vegetables and keep warm. Reduce liquid by boiling rapidly to about 90ml (6 tbsp).
3. Meanwhile cook noodles according to pack instructions. Put noodles in bowls, top with pork and mushrooms. Pour liquid over and scatter on sesame seeds.

Italian Meatball Soup with Spinach

It may seem like a lot of work to make a two-part recipe on a weeknight but this recipe is not heavy on the busy work.

Recipe courtesy of Christina from Strawberries for Supper.

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

Ingredients

450 g lean ground beef
200 g cremini mushrooms, finely minced
¼ cup grated Parmesan
¼ tsp pepper
½ tsp salt
1 tsp Italian seasoning
2 tbsp olive oil
1 small onion, minced
1 clove garlic, minced
1 tbsp balsamic vinegar
pinch of salt and pepper
900 ml low sodium beef broth
540 ml can stewed tomatoes with Italian seasoning (or diced tomatoes)
2 cups fresh baby spinach

Method

1. Preheat the oven to 425 F.
2. To make the meatballs, start by finely mincing the mushrooms using a food processor with the blade attachment.
3. Combine the finely minced mushrooms with the ground beef, Parmesan, salt, pepper, and Italian seasoning.
4. Mince the onion and garlic, also using the food processor and add 1 tablespoon of that mixture to the meatball mixture.
5. Line a cookie sheet with foil and shape tablespoon and a half size meatballs with your hands or a cookie scoop and place them on the cookie sheet. Bake them in the oven for 20-25 minutes or until brown and release from the foil easily when you try to lift them off with a spatula.
6. While the meatballs cook in the oven, add the olive oil to a large saucepan over a medium heat and sautee the minced onion and garlic with a pinch of salt and pepper.
7. When that has softened, after about 4-5 minutes, add the balsamic vinegar, beef broth, and stewed tomatoes. Break the tomatoes up using the spoon so that they are bite-sized pieces.
8. Put the lid on the pot and let it simmer while the meatballs cook in the oven.
9. When the meatballs are cooked, transfer them to the pot and stir gently. Let them simmer together for 10 minutes.
10. Just before serving, add the two cups of fresh baby spinach. If you like, serve with some freshly grated Parmesan cheese.

Download Printer Friendly Version

Grilled Mushroom and Arugula Pizzettes

I’ve used a blend of white button and crimini mushrooms to top off this pizza, but it’s also great made with shiitakes or oyster mushrooms if you’d rather take a walk on the wild side (the wild mushroom side, that is).

Recipe and photo by Isabelle of Crumb: A Food Blog

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4

Ingredients

1 tbsp butter
8 oz white button mushrooms, sliced
8 oz brown crimini mushrooms, sliced
3 cloves garlic, finely minced
2 tsp chopped fresh thyme
½ teaspoon salt
½ tsp fresh ground black pepper
1 pound prepared pizza dough (homemade or store-bought)
2 tbsp olive oil, divided
2 cups shredded smoked mozzarella cheese
2 cups fresh baby arugula
2 tsp lemon juice

Method

1. In a large skillet set over medium-high heat, saute the mushrooms in butter, stirring occasionally, until they’re soft and starting to brown, about 7-10 minutes. Add the garlic, thyme, salt and pepper, and continue cooking until the garlic is soft and fragrant, about 2 minutes longer. Remove from heat and set aside to cool off.
2. Preheat a lightly oiled gas or charcoal grill on high heat. While the grill is warming up, divide the pizza dough into four equal pieces, and gently stretch into ½” thick rounds. Brush the tops lightly with a little olive oil. (Don’t worry if your rounds look more like amoebas, as long as they’re a nice even thickness. They’ll taste fine, regardless of how they’re shaped.)
3. Once the grill reaches about 500F, gently place the pizzettes onto the grill over direct heat, oiled side down. Brush the tops with a little more olive oil, and then grill for about 1-2 minutes or until the bottoms are golden brown and crisp. Turn over and cook for another 1-2 minutes to crisp up the other side. Remove from grill and arrange on a baking tray.
4. Top each pizzette with a few pinches of cheese, then add a thin layer of mushrooms and finish with the rest of the cheese. Return to the grill and cook over indirect heat with the lid closed for about 3 minutes, or until the cheese is melted and bubbly.
5. Meanwhile, toss the arugula with lemon juice and the remaining olive oil. Pile the dressed arugula onto the finished pizzas, and serve immediately.

Halloumi Stacks with Mushrooms

Halloumi stacks is a fantastically simple recipe that goes down a treat in the summer months. Its light vegetables match perfectly with the salty flavours of the halloumi to give a sensationally addictive taste.

Recipe and photo by Ben of The Online Grill

Ingredients

250g halloumi cheese
1 zucchini/courgette
6 white button mushrooms
2 large tomatoes

 

Method

1. A lot of Mediterranean dishes feature a heavy use of olive oil, and you’ll find most interpretations of this one are no different. However, to help it feel relatively light I’ve decided to skip this. I find that the salt and moisture from the tomatoes and halloumi do wonders at packing in a lot of flavor, however if you do want to brush your vegetables in oil prior to grilling them then go for it!
2. If you don’t have a griddle pan then one way around it is to preheat your oven grill with the grill bars in to help give you those lovely seared grill marks in the tomatoes and zucchinis.
3. Start heating up your pan to a medium-high heat, or if you’re using your oven then preheat it to 180C/350F/gas 4.
4. While your oven is preheating, cut your tomatoes horizontally, zucchinis diagonally, and mushrooms vertically (got that?) into thick slices.
5. Add the zucchini to the pan and season with salt and black pepper. Griddle for a couple of minutes on each side, and really try to work in those beautiful sear marks!
6. Remove the zucchini and now add the tomato, repeating the process but for nearer one minute on each side instead of two. Repeat again, but this time with the mushrooms.
7. Now for the fun part! Heat up a frying pan to a medium-high heat, and throw in the halloumi. Turn every minute until both sides have browned then remove.
8. Now time to stack these bad boys! This part is wildly open to artistic license, so order as you wish, but I organize mine as: Tomato at the bottom, then zucchini, mushroom, and the beautifully browned halloumi at the top.
9. Drizzle a little balsamic vinegar on top, and you’re done!