Queso Fundido with Oyster Mushrooms and Poblanos

The traditional topping for queso fundido is chorizo, a spicy pork sausage, but this vegetarian-friendly version swaps it out with a flavourful blend of oyster mushrooms and poblano peppers seasoned with garlic and smoked paprika. Oyster mushrooms offer a delicate texture and earthy flavour that is the perfect counterpoint to the melty richness of the cheese. 

Recipe and photo courtesy of Isabelle from Crumb: A Food Blog.

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

Ingredients

1 tbsp olive oil
1 large poblano chili, seeded and cut into strips
4 oz oyster mushrooms, roughly chopped
2 cloves garlic, minced
½ tsp smoked paprika
3 cups grated Monterey Jack cheese
3 green onions, thinly sliced
1 small jalapeno pepper, seeded and finely minced (optional)

Method

1. Preheat oven to 425F.
2. In a small cast-iron skillet over medium heat, sauté the poblano pepper in olive oil until it starts to soften, about 5 minutes. Add the mushrooms and garlic, and continue cooking until the mushrooms are softened and lightly golden, about 5-7 minutes longer. Remove skillet from heat, and stir in the smoked paprika.
3. Sprinkle half of the cheese into a small cast-iron skillet or a small oven-safe casserole dish. Spoon the cooked chile and mushroom mixture onto the cheese in an even layer, then sprinkle with green onions and jalapeno. Top with the remaining cheese. (Depending on the size of your skillet, it may look dangerously full at this point. If so, push down gently on the cheese to cram it all in there… trust me, it’ll all melt down in a few minutes anyway, so fill that skillet right up to the brim.)
4. Bake in preheated oven for 12-15 minutes, or until the cheese is melted and well browned on top. Sprinkle with fresh cilantro, and serve immediately with lots of tortilla chips for dipping.

One Shot Shiitake Egg Fettuccine

Recipe and photo courtesy of Loreta and Nicoletta from SugarLoveSpices.

Prep Time: 30 mins. | Cook Time: 20 mins.

Ingredients

4 medium shiitake mushrooms
1 tbsp dried mixed mushrooms (Oyster and Portabella)
2 tbsps chopped onion
1 tsp minced garlic
2 fresh basil leaves, chopped
1/4 tsp fresh parsley
1/4 tsp fresh chives
3 tbsps extra virgin olive oil
1 tbsp wild mushroom infused olive oil
1/4 cup whipping cream
1/4 cup vegetable broth
1 tbsp white wine
1 boiled egg
4 sage leaves, fried
50 g. fettuccine
pinch of paprika
salt and pepper to taste

Method

1) Soak dried mushrooms in warm water for about 15 minutes. Rinse and set aside.

 

2) Wash and chop fresh mushrooms. Put an egg on boil for 15 minutes.

 

3) Put 8 cups of salted water to boil.

 

4) In a sauté pan heat up 2 tbsps olive oil, toss in onion and garlic, and cook till onions are translucent. Add fresh and dried mushrooms and sauté for about 5 minutes. Add salt and pepper. Add the white wine and vegetable broth. Cook for an additional 5 minutes. Add whipping cream and simmer till sauce thickens a bit. Set aside.

 

5) Put fettuccine in boiling salted water and cook as per package instructions. Drain fettuccine and put in sauté pan with mushroom and cream sauce, leaving some mushrooms aside for garnish.

 

6) Chop boiled egg in half, separate the white and the yolk. Finely chop the white and hand crumble the yolk.

 

7) Take a fork and a spoon and spin fettuccine into a nice bundle and place in serving spoons, leaving enough room for mushrooms and egg.

 

8) Place some of the remaining sauteéd mushrooms and cream sauce on top of fettuccine, spoon a dash of the chopped egg white on top of the mushrooms, forming a bit of a well. Place the crumbled egg yolk into the egg white well. Sprinkle with paprika, garnish with more mushrooms and fried sage leaves.

 

9) Serve and enjoy.

Mushroom Bourekas by At The Immigrant’s Table

Recipe and photo courtesy of Ksenia from At The Immigrant’s Table.

Prep Time: 20 mins. | Cook Time: 1 hr. 10 mins.

Ingredients

½ a package of store-bought phyllo dough
2 pounds mushrooms
2 red onions (or a combination of sweet and red onions)
2 Tb of margarine (or butter, if you’re not vegan or lactose-intolerant)
1 Tb of olive oil
2 teaspoons dry thyme, or 2 Tb fresh thyme (fresh is better)
½ teaspoon salt (or more, to taste)
Juice of a lemon
1 Tb margarine (or butter), melted

Method

1. If working with frozen dough, defrost your phyllo dough overnight in the fridge, or leave on the counter for a few hours.
2. Preheat your oven to 350 degrees Fahrenheit.
3. Chop onions finely.
4. Preheat a pan over medium heat. Once pan is hot, add your margarine and oil and let it melt. Add onions to the pan and cook over medium heat for 5-10 minutes, until they are starting to turn translucent. Lower heat to low, and let onions reduce and caramelize for 20 minutes.
5. Slice mushrooms, taking care to not slice too thinly or too thickly. Chop the larger slices into smaller pieces. You want your mushrooms to retain their meatiness, but also be small enough to fit into phyllo triangles.
6. Add mushrooms to the pan with the onions, and raise heat to medium. Let cook until mushrooms brown, about 10-15, stirring occasionally.
7. Add herbs, salt, and lemon, tasting and correcting flavours as necessary. You want the filling to be rich, earthy, sweet and salty, but with a burst of bright acidity that cuts through the meatiness.
8. Prepare your phyllo dough. Cover your work surface with parchment paper. Line two cookie sheets with parchment paper, and oil them slightly. If you haven’t done so yet, melt 1 tablespoon of margarine in a small bowl, and dilute it with 1 teaspoon of water.
9. Carefully spread out one phyllo sheet on your work surface, covering the rest with a towel so they don’t dry out. With a pastry brush, lightly brush your sheet with the melted margarine and water mixture. Cover it in half lengthwise, and dab lightly with the margarine mixture.
10. To prepare the bourekas, spoon 1 tablespoon of the mushrooms and onion filling at the right end of the strip. Fold the end of the strip diagonally over the filling to form a neat triangle, pushing in the corners to ensure it’s nice and snug around the filling. Continue folding the strip over on top of itself, keeping it in a neat triangle after each fold, until you reach the strip’s end (take care to fold the triangles tightly around the filling, as phyllo dough without filling tends to dry out and crisp in the oven). If any errant dough remains at the end of your strip, cut it off. Brush your triangle with the margarine-water mixture, and lay out on the parchment paper-covered cookie sheet.
11. Repeat as necessary, until you run out of dough or filling. Any remaining filling will taste great piled on toast.
12. Bake the pastries for 15-20 minutes, until they are golden brown. Check periodically after 10 minutes to ensure the pastries are not burning.
13. Serve bourekas warm, or hot, or in room temperature, with a light salad or a simple brothy soup. They taste best when eaten fresh, and do not keep well. Reheat the bourekas only in the oven – the microwave will make it soggy.

Crispy Polenta with Wild Mushroom and Goat Cheese Ragoût

Recipe courtesy of Renee from Sweet Sugar Bean.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4

Ingredients

Polenta
2 pounds prepared polenta (in a tube), cut into 8 ½ inch thick rounds
½  cup grated parmesan cheese
1 tbsp olive oil
Ragoût
2 tbsp butter
2 tbsp olive oil
1 ½ pounds (680 grams) assorted wild mushrooms, such as crimini, oyster, portabella, thickly sliced
2 cloves garlic, mined
¼ cup finely chopped onion
3 tbsp balsamic vinegar
¼ cup low salt chicken broth
2 tsp fresh thyme
? cup whipping cream
small handful fresh parsley, chopped
salt, pepper to taste
1 small tube goat cheese, crumbled

Method

  1. To make polenta, place the slices on a lightly greased broiler safe pan or sheet and broil until golden brown, about 7 minutes.  Flip over, sprinkle each slice with parmesan cheese and broil again, until cheese is melted and brown.  Watch it carefully!  Remove from broiler and set aside.
  2. To make ragoût, heat butter and oil in a frying pan, and over medium heat sauté the mushrooms until tender and browned, stirring often.  Add onions, garlic and balsamic vinegar, cooking another 3 minutes or so.  Stir in chicken broth, thyme, whipping cream and season with salt and pepper.  Let it reduce down a little and thicken, a few more minutes.
  3. Arrange one polenta slice per plate, top with some mushrooms, then another polenta slice, then more mushrooms.  Garnish with crumbled goat cheese and more fresh thyme.

Blended Meatballs with Spicy Sriracha Aioli

Mushrooms are blended with ground beef and seasoned to create the perfect appetizer-style meatball. Serve with Spicy Sriracha Aioli for an added kick.

Recipe by Brittany of My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 25 mins.
Makes approximately 20 meatballs.

Ingredients

Meatballs:
½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 tsp Italian seasoning
1 small onion, finely diced
1 clove minced garlic
½ cup breadcrumbs
1 egg
Spicy Sriracha Aioli:
4 egg yolks
4 large cloves garlic peeled and pureed
1-2 tbsp Sriracha sauce (depending on desired spice level)
3/4 cup vegetable oil
3/4 cup extra virgin olive oil
Salt to taste

Method

1. Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.
2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a skillet over medium heat cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
4. In a large bowl combine cooled mushrooms, beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.
5. Bake 35-40 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.
Spicy Sriracha Aioli
1. In a food processor add egg yolks, pureed garlic, and Sriracha sauce. Place the top on the bowl and turn on the machine and slowly drizzle in the oils. Once the oil is added stop the machine and check for consistence, if to thick you can whisk in a little water too thin as needed. Add the salt to taste.