Mushroom Veggie Burgers

The plant-based cuisine movement continues to grow in popularity and this wholesome mushroom veggie burger recipe packs a nutrition and flavour punch! These burgers are full of nutrients and the hearty mushrooms leave you feeling satisfied.

Prep time: 20 minutes
Cook time: 13 minutes
Makes: 5 burgers

Ingredients

  • 1 tsp (5 mL) vegetable oil
  • 2 cups (500 mL) 1 cm x 1cm cubed hearty mushrooms (portobella, shiitake, crimini)
  • 1 cup (250 mL) diced zucchini
  • 1/2 cup (125 mL) onion, minced
  • 1 19 fl oz can (540 mL) black beans, drained and rinsed
  • 2 eggs, beaten
  • 3/4 cup (180 mL) panko breadcrumbs
  • 1 tbsp (15 mL) Montreal steak spice
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) vegetable oil

Directions

Heat oil in a large non-stick skillet over medium-high heat. Stir in mushrooms, zucchini and onions, cook for 3 minutes. Set aside in a large bowl and allow to cool for 5 minutes.

In a medium sized bowl, mash 3/4 of the black beans (around 1 ½ cups) with a fork or potato masher. Add into the large bowl with the mushroom mixture. Next, stir in remaining black beans, eggs, breadcrumbs, steak spice and garlic powder. Mix until well combined and let sit for 10 minutes.

Form burgers by squeezing 1/2 cup (125 mL) of the burger mixture in your hand and forming a patty, make sure to press the burgers together tightly.

Heat oil in a large non-stick skillet over medium-low heat. Cook burgers for 5 minutes on each side making sure to flip gently. Cook until golden brown on each side.

Serve and dress the burger however you like.

Enjoy!

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Mushroom and Lemon Chicken with Rice

A one pot meal that will be sure to impress! This meal is a hearty comfort food with hints of bright spring flavours. Something for the whole family to enjoy.

          

Prep time: 15 minutes                

Cook time: 50 minutes

Serves: 4

 

Ingredients

  • 6 bone-in, chicken thighs
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) garlic powder
  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 lb (8 oz) mushrooms sliced, white button and/or shiitake
  • 1/4 cup (60 mL) white wine
  • 2 cups (500 mL) chicken broth
  • 2 tbsp (30 mL) fresh lemon juice
  • 1 cup (250 mL) rice
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) black pepper
  • 1/4 cup (60 mL) fresh parsley

 

Directions

  1. Preheat oven to 375°F (190°C). Season chicken with salt (1/4 tsp), pepper (1/4 tsp) and garlic powder. Heat oil in a large oven safe skillet over medium heat. Place chicken thighs, skin side down, in the heated skillet and cook for 7 minutes or until skin is crispy and golden brown. Transfer to a plate.
  2. Add onions, garlic, and mushrooms to the same large skillet and cook for 3 minutes or until tender. Add white wine to deglaze the pan, scraping up all the brown bits. Cook for 30 seconds. Mix in chicken broth, lemon juice, rice, salt (1 tsp), and pepper (1/2 tsp). Place chicken thighs on top of the rice, skin facing up. Cover and bake for 40 minutes or until the chicken is cooked through. Garnish with fresh parsley and enjoy!
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Provencal Poached Salmon Dinner

Provencal Poached Salmon Dinner

Mushrooms, tomatoes and herbes de Provence add flavour to the poaching sauce for salmon fillets. Herbes de Provence is a seasoning found in most supermarkets. Serve over mashed potatoes to complete the meal and absorb the delicious sauce.

Servings: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients
1 tablespoon olive oil
12 ounces mixed mushrooms (crimini, white, shiitake), thickly sliced (5 cups)
1/2 Cups chopped onion
1/2 Cups dry white wine or chicken broth
2 medium tomatoes, chopped
1/4 teaspoons each salt and pepper
1 teaspoon herbes de Provence*
4 ounces each) salmon fillets
2 cups mashed potatoes
chopped parsley or pea sprouts (optional)

Directions
In large 12-inch non-stick skillet, heat oil over medium heat. Sauté mushrooms and onions for 3-5 minutes or until just starting to brown. Add broth, tomatoes, salt, pepper and 1/2 tsp herbes de Provence; bring to boil. Arrange salmon in single layer on top; sprinkle remaining 1 tsp herbes de Provence evenly on salmon. Reduce heat to low, cover and simmer over for 10 minutes or until fish flakes readily with a fork. Spoon mashed potatoes onto dinner plates; flattening slightly. Top with salmon and spoon mushroom sauce overall. Sprinkle with chopped parsley or pea sprouts if desired.

Nutrients Per Serving

448 calories, 23 g fat, 34 g protein, 25 g carbohydrates, 3 g fibre.

Excellent source of vitamin E, B6, B12, thiamine, riboflavin, folic acid and magnesium.

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Mushrooms Soup

Pressure Cooker Cream of Mushroom Soup with Smoky Sour Cream

The hottest cooking appliance these days has got to be the electric pressure cooker. Unlike the scary stove top cookers of old, these operate as smoothly as a rice cooker or a crock pot and allow you to make foods that usually require a long simmer/braise/roast in a fraction of the time. Speed is great but it’s not the only reason to pressure cook as the actual method results in food that retains more nutrients and has more intense flavours than the same dish when cooked all day in the crock pot.

Recipe courtesy of Carole from The Yum Yum Factor

Prep and Cook Time: 30 minutes | Serves: 8 cups

Ingredients

Mushroom Soup:
Approx 4 tbls of olive oil
1kg (2 lbs) of King Oyster mushrooms, Shiitakes or a combination of both, roughly chopped
1 onion, chopped
2 cloves garlic, smashed
1/2 cup dry sherry
1 litre (4 cups) mushroom stock or broth (boxed mushroom stock but you can use mushroom bouillon or, if you don’t have that, chicken broth) – top up with water if you are a bit short
7 or 8 sprigs fresh thyme, tied in a little bundle with kitchen twine
Kosher salt and freshly ground black pepper
250 ml evaporated milk
Italian Parsley, chopped coarsely

Smoky Sour Cream:
1/2 cup sour cream
1 tsp Hot Smoked paprika
Juice from half of a lemon
Pinch kosher salt

Method

  1. Preheat your pressure cooker until it is hot. Add in about 1 tbls of olive oil and about 1/3 of the chopped mushrooms. Sprinkle with a pinch of kosher salt and cook until nicely browned.
  2. Remove them to a bowl, add another scant tbls of olive oil and brown the rest of them, adding a pinch of salt and then remove those the same bowl, continuing until they are all browned.
  3. Add one more tbls of olive oil and saute the onion, until soft, add in the garlic for 1 minute and then add the sherry, deglazing the pan with it and let it come to a boil. Pour in the mushroom stock, add the mushrooms back in, throw in the thyme, grind in some black pepper and lock the lid in.
  4. Some machines require you to hit the cancel button and then another button to set the time for cooking, so use whatever method/buttons your cooker requires. If you are using a stove top, old school pressure cooker, disregard all the button pressing and pressure cook as usual.
  5. Cook the soup on high pressure for 10 minutes. While the soup is cooking, mix all of the Smokey Sour Cream together and set aside. When the time is do a quick release, fish the thyme stalks out of the soup, add in the evaporated milk and then using an immersion blender, puree the soup until it’s quite smooth.
  6. Serve with a dollop of Smokey Sour Cream and plenty of freshly chopped parsley.

With the popularity of pressure cookers on the rise, this recipe for mushroom soup is going to be a must have for your cooking appliance! Not only can you make the recipe is little to no time, it taste amazing too! What’s not to love!

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Mushroom Gorgonzola Spanakopita

Mushroom Gorgonzola Spanakopita

Recipe courtesy of Carole Nelson Brown from The Yum Yum Factor

Makes: (30 approx.)

Ingredients

1 454g package frozen filo pastry, *thawed at room temperature
1/2 cup butter, melted
1 tbls olive oil 1/2 leek, sliced thinly 1 clove garlic, chopped
1 lb mixed mushrooms ( I used 3/4 button and 1/4 shiitake) slice
2- 3 tbls butter
kosher salt
Freshly ground black pepper
2 tablespoon port
2 handfuls baby arugula
145g gorgonzola, crumbled ( you will get a heaping cup)
1/4 cup ricotta

*Thaw the filo pastry overnight in the fridge then let rest at room temperature for 30 minutes before using or you can also let it thaw for 3 hours at room temperature. Unused filo can be kept in the fridge, wrapped in plastic wrap for 5 to 7 days.

Method

Make filling:

  1. Heat the olive oil in a medium sized, heavy pan and throw in the leeks. Saute over medium heat until the leeks start to take on colour and brown, adding the garlic in for the last minute. At this point, push the leeks and garlic to the side of the pan and start adding the mushrooms in batches. Add just enough to cover the pan in one layer, sprinkle with a small pinch of kosher salt and a couple of grinds of black pepper and brown.
  2. When they are nice and brown, push them to the side of the pan and pile them up on the leeks, add about 1/2 a tbls of butter and add the next batch of mushrooms, salt and saute and continue to do this until all the mushrooms are browned. At this point, mix all of the mushrooms with the onions and add the port to deglaze the pan.
  3. Stir a few more times and then scrape the contents of the pan into a shallow bowl. While the mushrooms are still hot, throw in a couple of handfuls of baby arugula and keep stirring until the arugula is completely wilted and then let it cool to room temperature.
  4. When the mixture is room temperature, add in the crumbled gorgonzola and the ricotta and mix well until everything is totally incorporated into the mushrooms.
  5. You can make the pastries right away or you can store the filling in the fridge but take it out 30 minutes before to bring it back to room temperature.


Making the Spanakopita:

  1. Preheat oven to 375F (190C)
  2. Unwrap the filo pastry and cover with plastic wrap, then cover the plastic wrap with a damp towel. Work swiftly as the dough is delicate and dries out quickly, taking out only two sheets at a time.
  3. Place one piece of filo dough on a clean work surface so that the long edge is closest to you. (make sure the rest of the dough is covered while you work) Brush the sheet with some melted butter and then press a second sheet on top, smoothing it down so that the butter makes them stick together.
  4. Cut the piece, lengthwise, into four strips or five strips (roughly 12” x 2 3/4” strips – how many you get will depend on the brand of filo you buy as they are all slightly different sizes) . Use a ruler and a pizza cutting wheel or a very sharp, long knife to make it easier and to ensure a straight cut.
  5. Put 1 tbls of filling 1 cm from bottom of each strip and then fold the right hand corner over so the bottom edge meets the side edge to enclose the filling and form a triangle. Continue folding the strip like a flag, keeping the triangle shape. When you get to the last turn, brush the end with some more butter to serve as glue and finish the fold. Transfer each finished triangle pastry to a parchment lined baking sheet. Keep going until you have used all of your filo and/or filling.
  6. Brush the tops of the triangles with more butter, sprinkle a pinch of sesame seeds on each one and bake for about 15-20 minutes , until nice and golden. Serve warm or at room temperature.
  7. If you want to make them ahead of time, you can form them, brush with butter, sprinkle with sesame seeds and then place them in a single layer in a large freezer bag, covering the top with a piece of parchment and freeze them Bake the spanakopita straight from the freezer in the same way as you do for freshly made.

 

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