Baked Potatoes with Creamy Mushroom Ragout

A hearty vegetarian-friendly mushroom ragout over a baked potato.

Recipe courtesy of Isabelle of Crumb: A Food Blog.

Prep Time: 20 mins. | Cook Time: 1 hr. | Serves: 4

Ingredients

Baked Potatoes:
4 large baking potatoes, washed and scrubbed
1 tsp olive oil
Kosher salt

Creamy Mushroom Ragout:
2 tbsp butter
2 tbsp olive oil
1 lb mixed fresh mushrooms, sliced
1 cup thinly sliced shallots
3 tbsp flour
1 cup chicken or vegetable broth
1/2 cup dry white wine
1 tbsp sweet paprika
1/2 cup sour cream
2 tbsp chopped fresh dill
1/4 cup chopped fresh parsley
Salt and pepper to taste

Method

Bake the Potatoes:

1. Preheat oven to 425°F. Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.

Prepare the Mushroom Ragout:

While the potatoes are baking, prepare the ragout.

2. In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy.

3. Add shallots and saute until soft and translucent, about 5 minutes.

4. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. 5. In a small bowl, whisk together white wine and flour until smooth.  Add to the pan along with chicken broth and paprika.  Reduce heat to low and simmer, uncovered, for 10 minutes or until thick.

6. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.

Assembly:

Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.

7. Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.

8. Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it’s messy, but it’s the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.

Baked Eggs with Mushrooms

No need to boil, poach or scramble just bake eggs in the oven on a tasty mushroom sauté. If you don’t have ramekins try using gratin dishes, oven –proof soup, dessert or cereal dishes, coffee mugs or custard cups.

Prep Time: 5 mins. | Cook Time: 20 mins. | Serves: 4

Tip: If using wide gratin dishes in place of ramekins make a well in the middle of the mushrooms and crack eggs into the well; increase cheese to ½ cup (125 mL).  For brunch bake herbed tomato halves in the oven with the eggs.

Variation: 

1. Substitute Swiss or havarti with jalapeno cheese for Cheddar.
2. Substitute diced cooked ham  for red pepper.
3. Substitute ½ cup (125 mL) salsa or chili sauce for the red pepper, salt pepper and
herbs.
4. French Style: for a softer texture eggs may be baked in a water bath.  Place the filled ramekins in a roasting pan or baking pan (large enough so they are not touching each other).  Place the pan on the oven shelf and pour in enough boiling water into the pan to reach ½ -2/3 up the side of the ramekin.  Bake as directed 12- 15 minutes.

Ingredients

1 tbsp vegetable oil 15 mL
8 oz fresh sliced fresh Mushrooms 250 g
1/3 cup diced red pepper (optional) 75 mL
1 tbsp minced fresh parsley (optional) 15 mL
1/4 tsp each salt and pepper 1 mL
1/2 tsp dried thyme, tarragon or basil (optional) 2 mL
4 large eggs 4
1/3 cup shredded cheddar cheese 75 mL

Method

    1. Preheat oven or toaster oven to 350 ºF (180ºC).
    2. In a medium skillet heat oil over medium – high heat, sauté mushrooms 5-7 minutes or until lightly browned and moisture is released.
    3. Add red pepper, parsley, salt, pepper and herb if using; sauté 1 minute.
    4. Spoon evenly into 4 lightly greased (6 oz/ 90 mL) ramekins.  Crack one egg into each ramekin and sprinkle cheese evenly on top.
    5. Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set).  Serve with toast to dip in the soft yolk.

Nutritional Information

Per Serving
Calories: 152
Sodium: 263 mg
Protein : 9.4 g
Fat: 11.7 g
Carbohydrates: 2.6 g
Dietary Fibre: 0.9 g

Asian Mushroom Lettuce Wraps

This is a low fat, super fresh tasting version of the Chinese classic. Since they can be eaten in hands it is kid friendly and makes a good summertime lunch, appetizer or supper.

Prep Time: 20 mins. | Cook Time: 10 mins. | Serves: 3

Variation: Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.

Ingredients

8 oz fresh Mushrooms 250 g
1 tbsp vegetable oil 15 mL
8 oz ground lean chicken 250 g
2½ tbsp grated fresh ginger root 32 mL
3 cloves garlic, crushed 3
3 tbsp each soy sauce, hoisin sauce and rice vinegar 45 mL
¼ – ½ tsp Asian chile or hot sauce (optional) 1-2 mL
1/2 cup chopped green onions 125 mL
6 hearts of Romaine lettuce leaves 6

Garnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce.

Method

  1. Finely chop mushrooms in food processor or by hand to yield 3 cups (750 mL).
  2. Heat oil in large skillet over medium-high heat; add chicken breaking up with spoon.
  3. Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Stir in soy sauce, hoisin sauce, rice vinegar.
  4. Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chile or hot sauce if desired. Stir in green onion just before serving.Present lettuce leaves and a bowl of filling on a platter or tray. Have guests help themselves by spooning filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose and eat in hands OR serve filled lettuce leaves open face on a plate and serve with cooked rice or rice salad and steamed snow peas.

Spinach Polenta with Mushrooms, Leek and Poached Egg

This rich and flavourful polenta dish is perfect for a weekend brunch or weeknight meal. Creamy polenta is elevated with the addition of umami-rich mushrooms. A poached egg on top completes the dish and adds another layer of texture.

Recipe developed in partnership with Egg Farmers of Ontario.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

Polenta:
4 cups (1L) water
2 cups (500 mL) chopped spinach
1 cup (250 mL) polenta
1 tbsp (15 mL) butter
¼ cup (60 mL) grated Parmesan cheese
Salt and pepper
Mushrooms:
1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
1 large leek (white and light-green parts only), halved lengthwise, rinse and thinly sliced
2 cloves garlic, minced
1 tbsp (15 mL) butter
1/2 tbsp (15 mL) white wine vinegar
Poached Eggs:
4 large eggs
Water for poaching
1 tbsp (7 mL) white vinegar
Optional Garnishes:
Fresh chopped chives
Salt and pepper, to taste
Parmesan cheese

Method

Polenta:
1. In a large pot, over medium-high heat, bring water to a boil. Stir in chopped spinach. Slowly add polenta while whisking constantly. Continue to whisk until polenta is smooth, 5-6 minutes. Reduce heat to low, cook polenta 25-30 minutes. Whisk often. Remove from heat and add butter, Parmesan cheese, salt and pepper. Set aside.
Mushrooms:
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until browned, about 5 minutes. Add leek and cook until softened, about 8 minutes. Add garlic and butter, heat until butter is melted. Add white wine vinegar and stir until the liquid evaporates, about 2-3 minutes. Set mushrooms aside.
Poached Egg:
3. In a large saucepan, bring 3 inches of water and a splash of white vinegar to a simmer over medium-low heat. Crack 1 egg into a small bowl. Gently stir the water in a circle, and then gently slip egg into water. Poach about 3-4 minutes, then remove egg with a slotted spoon and pat dry. Repeat with remaining eggs.
Assembly:
4. To assemble, spoon polenta into bowl, top with mushroom & leek mixture, and then poached egg. Add optional garnishes.
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Sauteed Mushrooms with Wilted Baby Greens

There is a lot of flavour happening in pan with butter, umami rich mushrooms, and strong flavoured greens. I did not want have the side dish dripping with a vinaigrette that would compete with what would have been delicious if I’d left it alone. The little hint of tangy sweetness the small amount of balsamic vinegar gives the greens and mushrooms all the enhancement they needed.

Recipe and photo courtesy of Christina from Strawberries For Supper.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: (4 as a side)

Ingredients

3 tbsp butter
400 grams mixed mushrooms (such as Portobello, Shiitake, White Button and Oyster)
1 clove garlic, chopped
150 grams package of mixed fresh baby greens (spinach, baby kale, and Swiss chard)
1 tsp balsamic vinegar
pinch salt and pepper

Method

1. If using Portobello mushrooms, slice them into ¼” slices, otherwise, halve or slice the other mushrooms into manageable sized pieces.
2. In a large frying pan, melt the butter over a medium high heat and add all the mushrooms. Use a spatula to turn the mushrooms in the butter frequently. When the liquid starts to come out of the mushrooms, add the chopped garlic. Continue to saute the mushrooms until the liquid that has come out starts to evaporate and some of the mushrooms brown slightly. Keep moving the mushrooms around the pan as they cook.
3. When the mushroom liquid has evaporated, add the baby greens, balsamic vinegar, salt and pepper.
4. Turn the greens using a spatula to mix with the mushrooms. The greens will only need a minute to cook and they are done as soon as they are wilted.
5. Serve immediately.