Grilled Mushroom Sandwich

Grilled Portabella Mushroom Sandwich

Recipe courtesy of Chef Sous Chef.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Ingredients

4 large portabella mushrooms, thinly sliced
3 tbsp extra virgin olive oil
1 lemon, juiced
1 sprig of mint, chopped
½ tsp salt
¼ tsp black pepper
8 slices of bread
¼ cup mayo
½ cup ricotta cheese
8 sun dried tomatoes, thinly sliced
2 cups arugula

Instructions

  1. In a medium bowl, toss together the portabella mushroom slices, 3 tablespoons of olive oil, lemon juice, mint, salt and pepper.
  2. Preheat your barbecue or grill pan to medium high heat. Place the portabella slices and the bread on the grill. Cook for 2-3 minutes until grill marks have formed on the bread and mushrooms start releasing juices. Flip everything and grill for an additional 2-3 minutes until mushrooms are cooked through.
  3. To assemble each sandwich, spread 1 tablespoon of mayo on one slice of bread and 2 tablespoons of ricotta on the other slice of bread. Arrange a quarter of the mushroom slices on top of mayo, then top mushrooms with the sun dried tomatoes. Next place a handful of arugula then top with the other slice of bread. Cut in half and serve with your favourite sandwich side.
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Mushroom Truffle Four Cheese Lasagna

Recipe courtesy of SugarLoveSpices.

Prep time: 15 minutes | Cook time: 40 minutes | Serves: 4-6 people

Ingredients

A small basket of mixed mushrooms (2 portobellini, 1 bundle enoki, 2 oysters, 6 shiitake)
10 oven-ready lasagna sheets
140 g fresh mozzarella
60 g Italian mild Asiago cheese
30 g Parmigiano Reggiano
40 g Taleggio
2 Tbsp. e.v.o. oil
2 cloves garlic
1/2 cup white wine
2 drops white truffle oil
2 Tbsp fresh chopped parsley
1 Tbsp fresh thyme
Salt and pepper to taste
Pinch of peperoncini (red chilli flakes)
125 ml of Mushroom Panna (or heavy cream)
125 ml Half and Half cream

Preparation

  1. Pre-heat oven to 375 degrees F.
  2. Wash, dry and chop mushrooms into slivers.
  3. In a medium cast iron pan drizzle in e.v.o. oil and toss in garlic and peperoncini, bring to a med to high heat.
  4. Throw in mushrooms and begin to sauté for 2-3 minutes, sprinkle in 1/2 the parsley and all of the thyme, and stir.
  5. Season with salt and fresh cracked pepper, and when mushrooms begin to soften add in the white wine and let it cook till the wine evaporates about 5 minutes. Finish with a few drops of white truffle oil. Take mushroom out of the pan leaving a few for flavoring and in the same cast iron pan pour in the Mushroom Panna and Half and Half cream. When the mixture is warm add in the Taleggio and Asiago cheese. Stir until cheese is all nice and melted inside and sauce is thickened a bit, about 5 minutes.
  6. While sauce is cooking put a pot of salted water to boil.
  7. Place lasagna sheets in boiling water and cook for 2-3 minutes, take out and place in a bowl of cold water to stop the cooking time. If you want to omit this step, just add more liquid to the sauce and use the uncooked lasagna sheets.

Directions

  1. In an 8-inch by 11-inch baking dish, spoon some of the cream sauce onto the bottom. Layer the lasagna sheets letting some of the sheets to come up the sides. Spoon some more of the cream sauce and sprinkle over the top with the Parmigiano and mozzarella, and finish with a sprinkling of the sautéed mushrooms.
  2. Take some more lasagna sheets and lay perpendicular to the last layer again allowing the sheets to come up the sides a bit. Spoon sauce on top and sprinkle with Parmigiano and mozzarella and finish again with sautéed mushrooms.
  3. Continue this until you have completed 4 layers and the top will be finished with sauce, cheese, and mushrooms.
  4. Place in the preheated oven and cook for 20 minutes, then turn oven to low broil and cook for an additional 3 minutes.
  5. Take out of the oven and let rest for about 10 minutes.
  6. Cut and serve. Enjoy!
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Asparagus-Mushroom Ravioli

Asparagus-Mushroom Ravioli

Recipe courtesy of The Cookie Writer.

Prep: 15 minutes | Cook Time: 20 minutes | Total: 35 minutes | Serves: 4

Ingredients

1 large portobello mushroom, halved lengthwise and then roughly chopped
1/2 lb button mushrooms, sliced
1/2 lb mini Bella mushrooms, sliced
1.5 lbs asparagus, trimmed and sliced into 2-inch lengths
1 garlic clove, minced
1/4 tsp. crushed red pepper flakes (optional)
2 tbsp. salted butter + more for serving
1/2 oz fresh chives, roughly sliced
Salt and pepper
1/2 cup freshly grated Parmesan cheese + more for serving
500 g fresh three cheese-stuffed ravioli pasta (you can also use a meat variety for non-vegetarians.)

Directions

  1. Prepare pasta according to package directions (using salted water.) Drain and reserve 1/2 cup of pasta water.
  2. Place large frying pan over medium-high heat. Add butter and once bubbling, stir in mushrooms. Cook for 5-7 minutes, or until beginning to brown. Stir in garlic, asparagus, salt, pepper, red pepper flakes, and half the chives. Cook for another 10 minutes, or until mushrooms are nicely browned and asparagus is tender-crisp.
  3. Pour in 1/4 cup pasta water and cook for 1 minute. Stir in cooked pasta and cheese. If mixture is really dry, add in a bit of butter with additional pasta water if desired. For us, the butter was enough!
  4. Serve with additional Parmesan cheese (if desired) and remaining chives!
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Roasted Mushroom Beef Dip Sliders

These pub sandwiches are just what you want to serve your guests during a backyard party. The roasting can easily be done on a BBQ while you mingle with friends and drink some icy beverages.

Recipe and photo courtesy of Heather from The Tasty Gardener.

Prep Time: 15 mins | Cook Time: approx. 1hr 20 mins | Makes: 16 Sliders

Ingredients

For the Beef and Mushrooms
4 lb sirloin roast
6-8 portabella mushrooms
salt and pepper

For the Au Jus
1 medium onion, sliced
3 cups beef broth
1 tbsp soy sauce
1 tbsp Worcestershire sauce
salt and pepper to taste

For the Horseradish Cream
1/2 cup sour cream
3 tbsp prepared horseradish
1 tbsp chives, chopped
1 tbsp lemon juice
salt to taste

For the Sandwiches
2 baguettes
8 slices provolone, cut in half

Method

1. Preheat oven (or BBQ) to 450 degrees F.
2. Using a paper towel pat dry the roast beef and season all sides with salt and pepper. Place in roasting pan
3. Remove stem from mushroom and season both sides with salt and pepper. Place in separate roasting pan.
4. Place the roast beef in the oven and cook until internal temperature reaches 125 degrees F for medium rare or 135 degree F for medium. Once it has reached temperature, remove from pan and let rest 20-25 minutes.
5. Place mushrooms in oven and roast for 20 minutes flipping them at the 10 minute mark.

To make Au Jus:
1. Place the beef roasting pan on top of stove (or BBQ) over medium high heat and add onion, beef broth, Worcestershire and soy sauce. Cook, scraping up the dripping until onions are soft and broth is simmering. Season with salt and pepper. Strain, reserving onions for sandwiches.
(Too make a meatless version, use the mushroom pan and vegetable stock.)

To Make Horseradish Cream:
1. Combine all ingredient in bowl and refrigerate until ready to use.

Assembling the Sandwiches
1. Cut each baguette into 8 sandwiches. Butter both top and bottom pieces and place cut side down on a foil lined cookie sheet. Toast in you 450 degree F oven (or BBQ) for about 5-7 minutes. Flip the bottoms and remove the tops.
2. Thinly slice both the beef and mushrooms.
3. Pile sliced beef, mushrooms and onions ( or whatever combination your guest prefers) on top of bottom piece of bread and top with slice of cheese. Place back in oven for a couple minutes until cheese has melted.
4. Spread horseradish cream on top piece of bread and place on the bottoms. Serve with Au Jus. Enjoy!

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Meaty Mushroom Philly Cheesesteaks

I use meaty portabello and white/brown button mushrooms here. It would be delicious with one variety of mushrooms but I welcome the textural and flavour differences that comes from mixing a couple types.

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 minutes | Cook Time: 40-50 minutes | Makes: 4 sandwiches

Ingredients

Cheese Sauce
2 cups shredded extra sharp cheddar
1/4 cup cream cheese
1/4 tsp granulated sugar
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 (354ml) can 2% evaporated milk

Mushrooms Onions & Peppers
2 tbsp unsalted butter
2 tbsp olive oil
8 heaping cups sliced mushrooms
1/4 tsp sea salt
2 tbsp olive oil
2 red peppers, seeds removed and sliced
1 large sweet onion

To Serve
4 soft hoagies

Method

For the Cheese Sauce
Place a small pot with 1-2″ of water on the stove and place a bowl snugly into that pot ensuring the base of the bowl isn’t touching the water. This is a makeshift double boiler. Add all the cheese sauce ingredients to the bowl and turn stove on to med-high heat. Keep an eye on it and give it a good whisk every so often until the cheese is melted and smooth. Keep warm on low.

For the Mushrooms, Onions & Peppers
Melt the butter and oil in a large heavy skillet over medium-high heat on the stove. Add the sliced mushrooms, spreading them out as much as you can and let their liquids release, mixing every few minutes. Once the liquid reduces and the pan is dry again, let the mushrooms sit untouched for 5-6 minutes so they can develop a nice golden brown colour. Give them a mix and let them sit again, untouched, for 4-5 minutes or until they are all browned and crisped up. Add salt and stir for another 1-2 minutes. Remove mushrooms from the pan and set aside. Add the sliced onions and peppers into the hot pan with another 2 tbsp of olive oil. Let them cook, stirring only occasionally, until starting to turn golden brown. About 6-8 minutes.

Brush your hoagies with some oil or melted butter and toast/grill until light golden brown. Top each with 1/4 of the mushrooms, 1/4 of the red peppers and a few good glugs of the cheese sauce. Squish together and DIG IN. I dare you not to make a mess.

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