Chicken and Mushroom Enchiladas

A popular family favourite with a Mexican flare! Sliced Ontario Mushrooms add a robust meaty flavour that compliments the chicken in this flavourful dish. 

Recipe and photo are courtesy of Foodland Ontario.

Prep Time: 25 mins. | Cook Time: 40 mins. | Serves: 4-6

Ingredients

2 Ontario Onions, chopped
2 cloves Ontario Garlic, minced
2 cups (500 mL) sliced Ontario Mushrooms
2 tbsp (25 m L) vegetable oil
2 tsp (10 mL) chili powder
1/2 tsp (2 mL) each dried oregano and salt
2 cups (500 mL) diced cooked Ontario Chicken
2 cups (500 mL) shredded Ontario Cheddar Cheese
1/3 cup (75 mL) low-fat Ontario Sour Cream
2 cups (500 mL) mild or medium taco sauce
10 medium flour tortillas

Method

1. In large skillet, cook onions, garlic and mushrooms in oil over medium-high heat, stirring frequently, until softened, about 5 minutes. Add chili powder, oregano and salt; cook for 15 seconds. Remove from heat. Stir in chicken, 3/4 cup (175 mL) of cheese and sour cream; mix well.

 

2. Spread 3/4 cup (175 mL) of the taco sauce in 13 – x 9-inch (3 L) baking dish. Spread about 1/4 cup (50 mL) filling down centre of each tortilla; roll up, folding in ends. Place, seam side down, in dish. Spread remaining taco sauce over top; sprinkle with remaining cheese. (Recipe can be prepared to this point, covered and refrigerated for up to 8 hours. Let stand at room temperature for 30 minutes before baking.)

 

3. Cover and bake in 350°F (180°C) oven for 25 to 30 minutes or until heated through.

Nutritional Information

Protein: 22.0 grams
Fat: 25.0 grams
Carbohydrates: 45.0 grams
Calories: 508
Fibre: 4.0 grams
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Cheddar Chive Mushroom Gougere

This Cheddar Chive Mushroom Gougere has fresh chives and grated cheddar cheese baked right into the puffed crust which surrounds a rich and creamy mushroom filling. Gougere is a classic French dish made with choux dough combined with cheese that rises high in the oven, baking into a savoury pastry.

Recipe and photo courtesy of Gwen of Devour & Conquer.

Prep Time: 20 mins. | Cook Time: 40 mins. | Serves: 8

Ingredients

Cheddar Chive Gougere Dough
1 cup flour
1 cup water
4 tablespoons butter
3 eggs
1 cup grated cheddar cheese
Pinch of salt & pepper
2 tablespoons fresh chives
Creamy Mushroom Filling
1 pound Canadian mushrooms (button, crimini, portabella or oyster)
1 red onion
1 tablespoon canola oil
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon salt & 1 teaspoon freshly ground black pepper
2 tablespoons fresh chives for garnish

Method

1. Preheat oven to 425 F degrees. Begin by prepping all ingredients – sift flour, grease a large pie plate, grate cheddar cheese, dice red onion, roughly chop mushrooms and fine chop chives. Set prepared ingredients aside.

 

2. To make the choux dough, add water and butter to a medium saucepan and bring to a boil over medium heat. Add the flour all at once with a pinch of salt & pepper, and immediately begin vigorously and continuously stirring with a large spoon for approximately 3 minutes as you combine and cook the dough. Remove from the heat and place the hot dough into a mixing bowl or stand mixer. Stir a few more times to release heat, then let cool for 3 minutes.

 

3. In a stand mixer or using a hand beater or whisk, begin adding the eggs to the dough, one at a time, beating until smooth after each egg until the choux dough is smooth and shiny (add an additional egg if needed). Fold in the grated cheese and chopped fresh chives, and spoon the mixture into a large, greased pie plate, mounding the dough up along the sides and creating a well in the centre for the mushroom filling.

 

4. To make the mushroom filling, begin by sautéing the red onion and chopped mushrooms in a large frying pan with a tablespoon of canola oil and one teaspoon salt & pepper. Once soften, remove the mushroom/onion mixture and set aside. Melt the butter over medium heat in the same pan, then add the flour and stir for two minutes. Add the milk and whisk until the sauce begins to thicken, then add in the mushroom mixture and stir until the sauce is thick and smooth.

 

5. Spoon the mushroom filling into the centre of the dough “nest” and bake in the oven at 425 degrees for 35-45 minutes until the gougere is puffed high and golden brown, and the mushroom filling is set and caramelized on top.
Garnish with fresh chives and serve hot.

Browned Butter Mushroom Ravioli with Sage

Not only does this unsealed approach make the ravioli easy to prepare, you get a higher mushroom-to-pasta ratio than with the traditional form, which is yet another reason for celebration.

Recipe courtesy of Charmian of The Messy Baker.

Prep Time: 15 mins. | Cook Time: 15 mins. | Serves: 4

Ingredients

1/4 cup butter
4 large sage leaves, whole (8 small is fine, too)
1 clove garlic, minced
4 cups sliced mushrooms (about 1/4-inch thick)
1 pinch fine sea salt
freshly ground black pepper
2 sprigs thyme, leaves removed (lemon thyme is lovely if you grow it)
2 tablespoons heavy cream (35%)
8 sheets pasta sheets, fresh is best but dried will do (about 4 inches square)
1/4 cup grated Parmesan

Method

  1. Put a large pot of lightly salted water on to boil for the pasta.
  2. In a shallow skillet, melt the butter over medium high heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter turns brown and smells like toasted almonds. The sage should become crisp but not burned. Remove skillet from the heat. Place the sage leaves on a couple layers of paper towel to drain. Reserve 1 tablespoon of the browned butter for later.
  3. Return skillet to medium heat. Sautée the garlic in the browned sage butter until it becomes soft. Add the mushrooms and increase the heat to medium-high, adding a pinch of sea salt and a generous grinding of fresh black pepper. Cook the mushrooms until soft, about 3 to 5 minutes. Stir in the thyme and cream, and cook until the cream has thickened a bit, about 2 minutes. Keep warm on low while you tend to the pasta.
  4. When the water reaches a full, rolling boil, cook the pasta to the al dente stage. Timing varies depending on whether you are using fresh or dried pasta. Drain the pasta being careful not to tear it. Torn sheets can be used as the bottom layer, so don’t tell anyone if a sheet or two rips a bit.
  5. Set out four plates and place one sheet of pasta in the middle of each. Spoon 1/4 of the mushroom mixture on eat sheet of pasta and sprinkle with 1 tablespoon of Parmesan. Top with a second sheet of pasta. Drizzle with some of the browned butter. Garnish with a fried sage leaf. A dusting of more freshly ground pepper is nice, but not necessary. Serve immediately.

Blended Turkey Meatloaf

The secret ingredients to this classic meatloaf is the addition of finely chopped mushrooms; they make it more flavourful and moist.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 15 mins. | Cook Time: 1 hr.

Ingredients

½ lb. mushrooms, finely chopped
1 lb.  lean ground turkey
1/2 small onion, finely diced
½ tsp garlic & herb seasoning
1 cup breadcrumbs
1 egg
3 tbsp mustard
3 tbsp brown sugar
1/3 cup ketchup

Method

1. Preheat the oven to 350
2. In a large mixing bowl, combine mushrooms, turkey, onion, seasoning, breadcrumbs and egg; mix until evenly combined. Form into lightly greased loaf pan.
3. In a small bowl mix together mustard, sugar and ketchup.
4. Pour sauce over top of meatloaf, spreading until even. Cover with foil.
5. Bake for 60 minutes, or until cooked through.
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Blended Turkey Avocado Mushroom Burger

These juicy turkey burgers are extra satisfying when blended with 50% mushrooms and topped with fresh, creamy Avocados and Swiss cheese.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 6

Ingredients

½ lb.  mushrooms, finely chopped
1 lb.  lean ground turkey
1 tsp Mexican seasoning
1/2 small onion, finely diced
1 clove garlic, minced
½ cup breadcrumbs
1 egg
1 medium ripe avocado, peeled and sliced
1 cup baby spinach
1 medium tomato, sliced
1 small red onion, sliced
5 hamburger buns
Toppings: Swiss cheese, mayonnaise, ketchup, mustard, pickles

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large bowl combine mushrooms, turkey, seasoning, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties (1/3 lb), and cook either on the barbecue or on the stove-top until internal temperature reaches 160°F.
3. Place patty on warmed bun and top with sliced avocado, spinach, tomato and red onion.
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