1 lb mushrooms (I used a mix of button, mini bella, and portobello), halved (if using portobello, make sure it is chopped roughly the same size as the other mushrooms for even cooking!) 1 large jalapeno, sliced into rings (optional) 2 tbsp. balsamic vinegar 1 tbsp. olive oil + more for greasing 3 garlic cloves, minced Salt and pepper 1 1/2 – 2 cups shredded sharp cheese (Cheddar, Monterrey Jack, etc.) 4 (8 – 10 inch) flour tortillas
Prepare propane grill by heating three burners over medium-high heat.
While BBQ is heating, slice mushrooms. Combine jalapenos, vinegar, oil, garlic, salt, and pepper into a large mixing bowl.
Add mushrooms and toss until well combined! You can also prepare this mix a day in advance.
Adjust burners to medium heat (looking for 400F-425F.) Lightly oil grill.
Pour mushrooms onto grill, taking care not to lose anything between the bars (looking at you, jalapenos!)
Cover and cook for 5 minutes, trying to maintain 400F-425F temperature. Flip mushrooms and cook for another 5-10 minutes, or until browned to your liking (I like seeing how far I can go without burning them!)
Move to a bowl.
Lower heat to medium-low (350F)
Brush one side of each tortilla with some oil.
Place two, oil-side-down, onto grill. Quickly top each evenly with mushroom mixture and cheese. Top with remaining tortillas, oil-side-up.
Cover and cook for about 3 minutes. Flip and cook for a few more minutes (keep an eye on them or you may end up with some char like I did!)
Remove from heat, slice, and serve with your favourite toppings!
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
In a medium bowl, toss together the portabella mushroom slices, 3 tablespoons of olive oil, lemon juice, mint, salt and pepper.
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.
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.
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
Pre-heat oven to 375 degrees F.
Wash, dry and chop mushrooms into slivers.
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.
Throw in mushrooms and begin to sauté for 2-3 minutes, sprinkle in 1/2 the parsley and all of the thyme, and stir.
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.
While sauce is cooking put a pot of salted water to boil.
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.
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.
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.
Continue this until you have completed 4 layers and the top will be finished with sauce, cheese, and mushrooms.
Place in the preheated oven and cook for 20 minutes, then turn oven to low broil and cook for an additional 3 minutes.
Take out of the oven and let rest for about 10 minutes.
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.)
Prepare pasta according to package directions (using salted water.) Drain and reserve 1/2 cup of pasta water.
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.
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!
Serve with additional Parmesan cheese (if desired) and remaining chives!
Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 4 double or 8 single
6 Organic free range eggs
4 tablespoons milk/
200g mixed mushrooms (Enoki, Baby Portobello’s, Shitake, Oyster)
50g grated Parmigiano Reggiano or Grana Padano
1 clove garlic
1/4 yellow onion chopped
4 tablespoons e.v.o Oil
I teaspoon butter
1 Tablespoon freshly chopped Italian parsley
1 teaspoon dried thyme
1/4 cup white wine
Fine sea salt and fresh cracked pepper to taste
1/4 cup European shaved black Truffle cheese
Clean mushrooms, cut them in slices preserving their shape
Clean garlic and press releasing some of the oil, in a sauté pan drizzle in 2 tablespoons evo oil and bring to a medium to high heat and toss in onions and garlic.
Continually stir until onion becomes soft and translucent about 2 minutes, then add in mushrooms. and stir, you may need to add a bit of oil as the mushrooms will absorb a bit, season with salt and pepper.
When the mushrooms are well coated with the oil add in the thyme and white wine and cook for about 10 minutes or until wine is all dissipated stirring occasionally. Finish with sprinkle of parsley and set aside to cool.
Crack eggs in a medium bowl, spoon in milk ,add some salt and pepper and the grated Parmigiano cheese or Grana whichever you have and stir well until eggs, milk and cheese are well incorporated, add in cooled mushrooms leaving about 1/8 of the mushrooms for later use and stir again.
In a 10 inch sauté pan drizzle in 2 tablespoon evo oil and drop in the butter, heat on low until butter melts and rotate pan to evenly distribute the oil and butter throughout the bottom of the pan.
Pour egg and mushroom mixture into sauté pan and move pan to evenly distribute the mixture well. Move mushrooms so they are distributed well throughout the pan. Cover and let cook for 10 minutes on very low heat. With a spatula check it from time to time to see that bottom is not browning.
When the bottom is firm and a nice creamy color, put the remaining mushroom nicely on top, place a 10 inch dish that fits tight inside the pan and holding the dish firmly turn the pan upside down releasing the frittata from the pan to the plate. Then slowly slide the frittata nicely back into the pan.
Let it cook on low for about 2-3 minutes uncovered check it by lifting the edge with a spatula if it is firm take off heat and slide frittata onto a plate, and shave some black European black truffle cheese on top and finish with a sprinkling of fresh chopped parsley, cut into 8 equal slices and serve.