Mushroom Tourtiere

Recipe courtesy of Catherine from Liking Pineapples.

Prep Time: 30 mins. | Cook Time: 1 hr.

Ingredients

Filling:
1 tbsp veg oil
1 lb. ground pork
1 lb. ground turkey
1½ cups chicken broth
3 onion, minced
½ to 1 lb. sliced mushrooms
1 celery branch, minced
3/4 tsp rock salt
1/2 tsp cinnamon
1/2 tsp pepper
1/2 tsp savory
1/2 tsp cloves ground
1 cup panko
1/2 cup chopped fresh parsley

Pastry:
3 cups flour
1/2 tsp salt
1 cup butter
1 egg
2 tsp vinegar
ice water

Method

1. In a large pan, heat the oil on medium heat. Add the turkey and the pork and cook for 7-10 min. Add the broth, the onion, the mushrooms, the celery and the spices (salt, cinnamon, pepper, savory and cloves) and let simmer for 40 minutes, until there is only about 2 or 3 tablespoons of liquid remaining. Allow to cool for a few minutes and add the parsley and the panko, mix well and reserve.
2. In a bowl, mix the dry ingredients. Add the butter and pinch it in with your hands. Beat the egg with the vinegar, then add ice water to make 2/3 cup total. Add the wet ingredients to the dry ingredients and mix until it comes together (it may seem a bit dry but that’s fine). Divide the dough into 8, form each piece into a ball, flatten in a disk, wrap in plastic wrap and refrigirate for 30 minutes.
3. Working one dough disc at a time, on a large floured surface, roll the dough to a large rectangle. Add the filling and close the dough forming a log. Put the formed logs back in the fridge until you are ready to bake them (you can also freeze them at this point). When you are ready to cook them, pre-heat your oven at 350F, cut vents on top of each one and brush them with milk. Cook them for 30-45 mins until the pastry is golden brown.
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Mushroom Halloumi Burger

Recipe courtesy of Peter from Souvlaki For The Soul.

Prep Time: 5 mins. | Cook Time: 10 mins.

Ingredients

2 portabello mushroom with the stems trimmed
1 thick slice of halloumi cheese
carmelized onions
chargrilled peppers
olive oil
micro herbs to garnish
wedge, chips or fries to serve

Method

1. Place the two portabello mushroom caps in a non stick pan and drizzle a little olive oil over them.
2. Cook for two minutes on each side and then place the pan in a preheated 180 deg C oven and cook off the mushrooms for five minutes. Remove and set aside.
3. Heat another pan with a little olive oil and once it’s heated place your thick slice of halloumi on one side. Allow it to cook for 2-3 mins until it forms a nice brown crust, turn it over and repeat again.
4. Once it’s cooked remove from the pan and set aside.
5. Take one of the mushroom caps and place some chargrilled peppers on the base, then the halloumi, followed by some caramelised onions. Garnish with micro herbs and top with another mushroom cap. Serve with your favourite potatoes on the side.

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Mushroom Breakfast Muffins

I’m a big fan of mushrooms, eggs and tomatoes for breakfast but some days I don’t have time to cook myself that type of meal – especially during the week. These muffins combine the best of the morning meal in a hand-held breakfast-to-go!

Recipe and photo by Mardi of eat. live. travel. write.

Prep Time: 15 mins. | Cook Time: 25 mins.

Ingredients

200g mixed mushrooms
2 large cloves garlic
4 tablespoons butter
325g (2 cups) flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
60mls (1/4 cup) sunflower or vegetable oil
180mls (3/4 cup) milk
75g soft goat cheese, crumbled
6 cherry tomatoes, halved

Method

1. Preheat the oven to 350°F.
2. Prepare your muffin tin by lining it with paper muffin cups or greasing it with a little oil or butter.
3. Slice the mushrooms and set aside 12 cross-sections to add to the top of the muffin batter before baking, or if you are using smaller mushrooms like shiitake, set aside 12 whole ones. Finely chop the rest of the mushrooms.
4. Peel and mince your cloves of garlic.
5. Hat the butter in a heavy pan over medium-high heat and sauté the mushrooms and garlic until the mushrooms are golden and have lost most of their moisture.
6. Set aside to cool.
7. Combine flour, baking powder and salt in a large mixing bowl.
8. In a separate smaller bowl, whisk the eggs with the oil and milk.
9. Mix in the crumbled goat cheese.
10. Fold the wet ingredients into the dry ones.
11. Carefully add the sautéed mushrooms and garlic.
12. Divide the batter between the muffin cups.  Top each muffin with the reserved slices of mushroom/ whole mushroom and one half of a cherry tomato.
13. Bake for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
14. Enjoy warm.

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Mushroom and Kale Bread Pudding

Bread pudding is often thought of as a comforting dessert, but it also makes a versatile side dish or brunch item. 

Recipe and photo courtesy of Renee from Sweetsugarbean.
Prep Time: 20 mins. | Cook Time: 1 hr. | Serves: 4-6

Ingredients

200 grams bacon, sliced
1 cup chopped onion
2 cloves garlic, minced
225 grams mushrooms, sliced (I used portabella and button)
1 tsp finely chopped fresh rosemary
2 cups baby kale
Salt and freshly ground pepper
4 cups stale bread (I used French loaf), sliced into 1 inch cubes
1 cup smoked cheddar, or aged cheddar, grated
4 eggs
2 cups whole milk

Method

1. Preheat oven to 350F.
2. In a large frying pan over medium high heat, cook bacon until crisp. Remove bacon onto a paper towel lined plate, reserving bacon fat in frying pan. Add the chopped onion and garlic.
3. Cook 5 minutes. Add the mushrooms and rosemary and cook until mushrooms release all of their liquid. Stir in baby kale and season with salt and pepper. Remove from heat.
4. In a large mixing bowl, add the sliced bread and grated cheese. Add the mushroom mixture and cooked bacon to this. Stir well. Season with a little more salt and pepper. Place this into a greased 9×13 baking dish. In a large bowl, whisk together the eggs and milk.
5. Pour this mixture over the bread, squishing it down a little. Let stand 10 minutes before baking.
6. Bake for about 40-50 minutes until golden brown and eggs are set. Let stand 10 minutes before serving.
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Mediterranean Stuffed Pork Meatballs

Blending minced mushrooms into your ground pork is a great way to reduce calories, add nutrients and save money. 

Image and recipe courtesy of Ontario Pork.

Prep Time: 15 mins. | Cook Time: 20 mins. | Makes: 24 meatballs.

Ingredients

1 lb (450 g) lean ground Ontario pork
1 egg
2 Tbsp (30 mL) milk
1/2 cup (125 mL) mushrooms, minced
1/2 onion, minced
1/2 tsp (2 mL) EACH salt and pepper
1 Tbsp (15 mL) balsamic vinegar
1/4 cup (60 mL) goat’s cheese or cream
cheese
1 Tbsp (15 mL) honey
2 Tbsp (30 mL) EACH fresh basil, sun dried
tomatoes, black olives; minced
1/2 tsp (2 mL) nonstick oil spray

Method

1. In a mixing bowl, mix together ground pork, egg, milk, mushrooms, onion, salt/pepper and balsamic vinegar till well combined.
2. In a separate small bowl, mix together cheese, honey, basil, sun dried tomatoes and black olives till well combined.
3. Take 1 tsp of the cheese mixture and form it into a ball. Take 2 Tbsp of the pork mixture and make a bowl shape. Place the ball of cheese in the centre and wrap the pork around the cheese mixture forming it into a ball.
4. Spray a large skillet with nonstick oil spray and brown the meatballs over high heat. Once browned on all sides, turn to medium heat and cook covered for 5 minutes or until no pink remains and aninternal temperature of 160°F (71°C) has been reached.
5. Serve as part of a charcuterie plate or an appetizer on its own.

Nutritional Information

Per 1 Portion (1/4 Recipe):
Calories 263, Fat 8.7 g, Saturated 2.5 g, Cholesterol 69 mg, Sodium 193 mg, Carbohydrate 18.5 g, Fibre 4.5 g, Protein 27.1 g
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