One-Pan Baked Eggs with Mushrooms and Potatoes

Brunch doesn’t get much easier than this one-pan, hands-off recipe for baked eggs. I love how the potatoes and onions get roasted and crispy alongside the caramelizing mushrooms, providing the perfect foil for the eggs. Thyme and fresh lemon squeezed on right at the end add a bit of brightness, for a meal that ends up striking just the right balance of being filling without leaving you feeling over-stuffed.

Recipe and photo by Alanna from One Tough Cookie.

Prep Time: 5 mins. | Cook Time: 25 mins.

Ingredients

1 Tablespoon clarified butter or your preferred oil
1 large baking potato, cut into 1/2-inch cubes
1/2 small red onion, coarsely chopped
1 Tablespoon chopped fresh thyme
1/4 teaspoon salt
1 cup quartered, stemmed white mushrooms
2 cups coarsely torn oyster mushrooms
2 eggs
Fresh cracked black pepperFor serving:
Wedges of lemon
Green salad

Method

1. Heat oven to 400°F. In a large oven-safe skillet, melt clarified butter. Add potato, onion, thyme, and salt. Bake for 10 minutes.
2. Carefully remove hot skillet from oven and stir in mushrooms. Return to oven and bake for an additional 10 minutes.
3. Carefully remove skillet from oven. Toss the roasted vegetables. Using a spoon, create two indents in the roasted vegetables. Crack an egg into each indent and return skillet to oven for 4-6 minutes, until egg whites have cooked but yolks are still soft (or longer, of course, if you aren’t a fan of runny eggs, about 10 minutes total).
4. Remove from oven, and season with cracked black pepper (and additional salt) if desired. Serve with a green salad, and some slices of lemon for a little acidity on the potatoes.

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.

Braised Chicken Thighs in a Mushroom Lemon Cream Sauce

Winter nights call for comfort food, and this hearty braised chicken and mushroom dish fits the bill nicely.

Recipe and photo by Renee of Sweetsugarbean

Prep Time: 25 mins. | Cook Time: 40 mins.

Ingredients

4 bone-­in skin on chicken thighs
salt and pepper
2 tbsp olive oil
10 button mushrooms, cut in half
100 g oyster mushrooms, sliced
5 garlic cloves
2 sprigs fresh rosemary
¾ cup whipping cream
½ cup chicken stock
juice of half a lemon
1 tbsp Dijon mustard

 

Method

1.Preheat oven to 400F.
2.Pat the chicken dry and season it on both sides with salt and pepper. Place a cast iron skillet over medium high heat and pour in the olive oil. Place the chicken in the hot skillet, skin side down, and cook it for 5 minutes. Flip over and cook another 5 minutes.
3.Stir in the garlic cloves, rosemary and mushrooms. Remove from heat. Stir in the whipping cream, chicken stock, lemon juice and mustard. Place skillet in oven and cook for 35­-40 minutes. Serve with mashed potatoes or pasta.

 

Mushroom Soup Au Gratin

This looks like French onion soup but has the rich mushroom flavour instead of onion. It is almost a meal itself so just add a salad and dinner is ready.

Prep Time: 12 mins. | Cook Time: 25 mins. | Serves: 4

Ingredients

2 tbsp olive oil
12 oz sliced assorted fresh mushrooms (white, crimini, portabella, shiitake, oyster)
1 small onion, chopped
1 clove garlic, minced
6 cups chicken broth
1 tsp finely grated lemon rind
1/4 tsp Each ground nutmeg and pepper
4 slices French bread (1/2″/2.5 cm thick) toasted
4 oz grated or sliced Swiss cheese
2 tbsp grated Parmesan cheese (optional)

Method

1. In a large heavy saucepan heat oil over medium high heat; sauté mushrooms, onions and garlic about 3-4 minutes or until lightly browned. Add chicken broth, lemon rind, nutmeg and pepper. Bring to a boil; reduce heat and simmer, covered for 20 to 30 minutes.

2. Ladle soup into 4 deep ovenproof bowls. Float bread on top; sprinkle with Swiss cheese and Parmesan if using. Place under broiler until bubbly and lightly browned.

Variation
Add ½ cup (125 mL) dry white wine with the chicken broth.

Pulled Pork Mac N Cheese with Mushrooms

A modern take on a classic, this pulled pork mac n cheese combines sweet and tangy barbeque pork with cheesy macaroni. A medley of roasted mushrooms folds nicely into this dish adding a pleasant umami-rich surprise! 

Recipe developed in partnership with Ontario Pork.

Prep Time: 20 mins. | Cook Time: 8 hrs. | Serves: 6-8

Ingredients

Pulled Pork:
2-3 lb (0.9 – 1.3 kg) Ontario pork shoulder
Salt and pepper
1 cup (250 mL) root beer
1 cup (250 mL) of barbeque sauce (of your choice)
Mac N Cheese:
1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 tbsp (30 mL) olive oil
3 cups (750 mL) rigatoni pasta (cooked until al dente)
3 cups (750 mL) milk
½ large onion, chopped
2 cloves garlic, chopped
½ tbsp (7 mL) Italian herbs
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1 tbsp (15 mL) Dijon mustard
Salt and pepper, to taste
3 cups (750 mL) sharp cheddar cheese, shredded
¼ cup (60 mL) chopped cilantro

Method

1. Season all sides of pork with salt and pepper. Place pork in slow cooker with root beer and barbeque sauce. Cover and cook on low for 6-8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and using a fork or tongs, shred pork and remove excess fat. Add more barbeque sauce if you wish. Cover and return to low.
2. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F oven for 15-20 minutes, flipping halfway through. Set aside.
3. In a large pot, cook pasta until al dente. Set aside.
4. In a large pot combine milk, onion, garlic, and Italian herbs; bring to a simmer for 10 minutes, allowing for flavours to steep. Pour through a strainer and return to pot.
5. In another large saucepan melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add Dijon, salt and pepper.
6. Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese, and sauce. Top with approximately 3 cups of pulled pork (rest can be reserved).
7. Bake at 350°F/175°C until cheese is completely melted, approximately 15-20 minutes. Remove from oven and allow to rest for 5-10 minutes before serving. Sprinkle with chopped cilantro.
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