Spinach Polenta with Mushrooms, Leek and Poached Egg

This rich and flavourful polenta dish is perfect for a weekend brunch or weeknight meal. Creamy polenta is elevated with the addition of umami-rich mushrooms. A poached egg on top completes the dish and adds another layer of texture.

Recipe developed in partnership with Egg Farmers of Ontario.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

Polenta:
4 cups (1L) water
2 cups (500 mL) chopped spinach
1 cup (250 mL) polenta
1 tbsp (15 mL) butter
¼ cup (60 mL) grated Parmesan cheese
Salt and pepper
Mushrooms:
1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
1 large leek (white and light-green parts only), halved lengthwise, rinse and thinly sliced
2 cloves garlic, minced
1 tbsp (15 mL) butter
1/2 tbsp (15 mL) white wine vinegar
Poached Eggs:
4 large eggs
Water for poaching
1 tbsp (7 mL) white vinegar
Optional Garnishes:
Fresh chopped chives
Salt and pepper, to taste
Parmesan cheese

Method

Polenta:
1. In a large pot, over medium-high heat, bring water to a boil. Stir in chopped spinach. Slowly add polenta while whisking constantly. Continue to whisk until polenta is smooth, 5-6 minutes. Reduce heat to low, cook polenta 25-30 minutes. Whisk often. Remove from heat and add butter, Parmesan cheese, salt and pepper. Set aside.
Mushrooms:
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until browned, about 5 minutes. Add leek and cook until softened, about 8 minutes. Add garlic and butter, heat until butter is melted. Add white wine vinegar and stir until the liquid evaporates, about 2-3 minutes. Set mushrooms aside.
Poached Egg:
3. In a large saucepan, bring 3 inches of water and a splash of white vinegar to a simmer over medium-low heat. Crack 1 egg into a small bowl. Gently stir the water in a circle, and then gently slip egg into water. Poach about 3-4 minutes, then remove egg with a slotted spoon and pat dry. Repeat with remaining eggs.
Assembly:
4. To assemble, spoon polenta into bowl, top with mushroom & leek mixture, and then poached egg. Add optional garnishes.
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Shiitake Mushroom Tapenade

Recipe and photo courtesy of Jacquie from Parkallen Home Kitchen.

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

Ingredients

1 Pound Shitake Mushrooms, washed with stems removed
1 Teaspoon of cooking oil (I used Mighty Trio Organic’s Canola Oil)
1 Tablespoon of Reduced Sodium Soy Sauce

Method

1. Dice mushrooms small.
2. Sauté with cooking oil until desired texture has been achieved, add soy sauce, cook until heated.
3. Enjoy with your favorite crackers!

Sauteed Mushrooms with Wilted Baby Greens

There is a lot of flavour happening in pan with butter, umami rich mushrooms, and strong flavoured greens. I did not want have the side dish dripping with a vinaigrette that would compete with what would have been delicious if I’d left it alone. The little hint of tangy sweetness the small amount of balsamic vinegar gives the greens and mushrooms all the enhancement they needed.

Recipe and photo courtesy of Christina from Strawberries For Supper.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: (4 as a side)

Ingredients

3 tbsp butter
400 grams mixed mushrooms (such as Portobello, Shiitake, White Button and Oyster)
1 clove garlic, chopped
150 grams package of mixed fresh baby greens (spinach, baby kale, and Swiss chard)
1 tsp balsamic vinegar
pinch salt and pepper

Method

1. If using Portobello mushrooms, slice them into ¼” slices, otherwise, halve or slice the other mushrooms into manageable sized pieces.
2. In a large frying pan, melt the butter over a medium high heat and add all the mushrooms. Use a spatula to turn the mushrooms in the butter frequently. When the liquid starts to come out of the mushrooms, add the chopped garlic. Continue to saute the mushrooms until the liquid that has come out starts to evaporate and some of the mushrooms brown slightly. Keep moving the mushrooms around the pan as they cook.
3. When the mushroom liquid has evaporated, add the baby greens, balsamic vinegar, salt and pepper.
4. Turn the greens using a spatula to mix with the mushrooms. The greens will only need a minute to cook and they are done as soon as they are wilted.
5. Serve immediately.

Pizza Bianca with Grilled Turkey Fillet, Shiitake Mushrooms and Truffle Oil

Recipe courtesy of Michelle from The Tiffin Box.

Prep Time: 2 hrs. | Cook Time: 35 mins.

Ingredients

Pizza Bases
Makes about 4 individual 6 – 7 inch pizza bases, or 2 large pizzas
1 tablespoon active dried yeast
1 cup (250 ml) warm water (110 F) + ¼ cup extra
¼ teaspoon sugar
2 cups Italian 00 flour
1 cup + a little extra, plain flour
1 teaspoon, or to taste , salt
2 tablespoons extra virgin olive oil
White Sauce
Makes enough to top 2 large pizzas
2 tablespoons unsalted butter
1 tablespoon plain flour
1 teaspoon garlic powder
1 1/2 cups hot milk
Salt to taste
Rosemary Rubbed Turkey Fillet
250g turkey fillet
1 tablespoon fresh rosemary, chopped
1 teaspoon flaked sea salt
2 – 3 tablespoons unscented oil
Pizza Toppings
250g Shiitake mushrooms, sliced
Small handful fresh rosemary, leaves picked
A little shaved parmesan (parmigiano reggiano) or pecorino (pecorino romano) cheese
Drizzle of white truffle oil

Method

1. Preheat your barbeque (or oven) to 450 F.
Make the pizza bases:
1. Whisk the yeast in the warm water with the sugar. Let it sit in a warm place, until the yeast mixture begins to foam up.
2. Sift the flours and salt into a large bowl. Make a well in the middle, and drizzle over the olive oil. Pour in the yeast mixture, a little at a time, mixing it in with the flour, until all the mixture is used up and you have a soft dough. If the dough is too dry, add more water, a tablespoon at a time, until you get a soft, but not sticky dough.
3. Dust your work-space with a little flour, and turn the dough out on it. Knead well for about 7 – 10 minutes, until the dough is smooth. Chafe the dough into a ball, and place it in a well oiled large bowl. Cover with a damp towel and proof it for about 1 – 2 hours, until the dough has risen and doubled in volume.
4. Gently knock back the risen dough and turn it out on to a floured surface.
5. Divide the dough into 4 pieces (or 2 pieces if making large pizzas). Using the palm of your hand (or a rolling pin) flatten the dough into thin bases.
Make the white sauce:
1. To make the roux, heat the butter in a heavy based pan, until melted. Add the flour and garlic powder, and cook out the flour for about 2 – 3 minutes, until the raw taste disappears.
2. Gently pour in the hot milk in a steady stream, whisking constantly to make a smooth sauce.
3. Simmer the sauce for about 2 – 3 minutes, or until thick and creamy. Season to taste.
Make the grilled rosemary rubbed turkey:
1. Rub the turkey fillet with the chopped rosemary and salt and bring it up to room temperature. Brush with the unscented oil and place on the preheated barbecue.
2. Grill the fillet for 8 – 10 minutes, then turn it. Brush with more oil, then continue grilling for another 10 minutes or so, until the turkey is cooked all the way through, and the juices run clear. The grilling time for the turkey will be based on how thick your fillet is.
3. Rest the turkey fillet for about 5 minutes, then shred it.
Assembling and grilling the pizza:
1. Place the pizza base on a well floured pizza peel. Gently flick it directly on to the preheated barbecue and grill for 1 – 2 minutes, until it starts to bubble up. Using the peel, take it off the barbecue and flip the base over on to a plate or chopping board.
2. On the grilled side, spread some of the white sauce. Top with the shredded turkey, the sliced Shiitake mushrooms and the picked rosemary leaves. Turn down the barbecue to 400 F. Slide the pizza back on to the barbecue grill, away from direct heat, and cover and grill for about 3 – 4 minutes, until the pizza is crisp on the bottom.
3. Slide off the barbecue, and top with the shaved parmesan or pecorino cheese and drizzle with a little truffle oil to serve.
4. You can also use a preheated heavy duty pizza stone on the barbecue. If using a stone, top the pizza before sliding on to the stone and cook for about 7 – 8 minutes, or until the pizza is crisp on the bottom.

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.