Mushroom Stuffed Turkey Cutlets

Recipe courtesy of Connie from Ruby Reduction.

Prep Time: 10 mins. | Cook Time: 20 mins.

Ingredients

2 turkey cutlets – pounded flat and thin, seasoned with salt and pepper
2 tbsp olive oil
2 shallots – finely chopped
3 garlic cloves – minced
1 ½ sprigs of fresh rosemary – roughly chopped
3 ½ cups of mixed mushrooms (crimini, shiitake, king oyster)– roughly chopped
Juice of 2 lemons

Method

  1. Heat 2 tbsp of olive oil in skillet over medium heat.
  2. Sauté shallots, garlic and rosemary for 2-3 minutes.
  3. Add in chopped mixed mushrooms and the juice of two lemons.
  4. Reduce heat to medium-low and continue to cook until the lemon juice has evaporated and the mushrooms become soft, 3-4 minutes.
  5. Remove mushroom mixture from heat and let cool, about 5 minutes.
  6. Scoop half of the mushroom mixture over one end of the pounded turkey cutlet.
  7. Wrap the cutlet around the mushroom mixture.
  8. Set up your BBQ grill for direct cooking over medium heat. Oil your BBQ grate when you are ready to start cooking.
  9. Place stuffed turkey cutlet on hot oiled grill (seam side down).
  10. Cook for 4-5 minutes (depending on the thickness of your cutlet) and then flip.  Continue to cook for another 4-5 minutes.
  11. Once stuffed turkey cutlets are done, remove from heat and tent with foil for 3-5 minutes.
  12. Serve and enjoy!

Mushroom Bourekas by At The Immigrant’s Table

Recipe and photo courtesy of Ksenia from At The Immigrant’s Table.

Prep Time: 20 mins. | Cook Time: 1 hr. 10 mins.

Ingredients

½ a package of store-bought phyllo dough
2 pounds mushrooms
2 red onions (or a combination of sweet and red onions)
2 Tb of margarine (or butter, if you’re not vegan or lactose-intolerant)
1 Tb of olive oil
2 teaspoons dry thyme, or 2 Tb fresh thyme (fresh is better)
½ teaspoon salt (or more, to taste)
Juice of a lemon
1 Tb margarine (or butter), melted

Method

1. If working with frozen dough, defrost your phyllo dough overnight in the fridge, or leave on the counter for a few hours.
2. Preheat your oven to 350 degrees Fahrenheit.
3. Chop onions finely.
4. Preheat a pan over medium heat. Once pan is hot, add your margarine and oil and let it melt. Add onions to the pan and cook over medium heat for 5-10 minutes, until they are starting to turn translucent. Lower heat to low, and let onions reduce and caramelize for 20 minutes.
5. Slice mushrooms, taking care to not slice too thinly or too thickly. Chop the larger slices into smaller pieces. You want your mushrooms to retain their meatiness, but also be small enough to fit into phyllo triangles.
6. Add mushrooms to the pan with the onions, and raise heat to medium. Let cook until mushrooms brown, about 10-15, stirring occasionally.
7. Add herbs, salt, and lemon, tasting and correcting flavours as necessary. You want the filling to be rich, earthy, sweet and salty, but with a burst of bright acidity that cuts through the meatiness.
8. Prepare your phyllo dough. Cover your work surface with parchment paper. Line two cookie sheets with parchment paper, and oil them slightly. If you haven’t done so yet, melt 1 tablespoon of margarine in a small bowl, and dilute it with 1 teaspoon of water.
9. Carefully spread out one phyllo sheet on your work surface, covering the rest with a towel so they don’t dry out. With a pastry brush, lightly brush your sheet with the melted margarine and water mixture. Cover it in half lengthwise, and dab lightly with the margarine mixture.
10. To prepare the bourekas, spoon 1 tablespoon of the mushrooms and onion filling at the right end of the strip. Fold the end of the strip diagonally over the filling to form a neat triangle, pushing in the corners to ensure it’s nice and snug around the filling. Continue folding the strip over on top of itself, keeping it in a neat triangle after each fold, until you reach the strip’s end (take care to fold the triangles tightly around the filling, as phyllo dough without filling tends to dry out and crisp in the oven). If any errant dough remains at the end of your strip, cut it off. Brush your triangle with the margarine-water mixture, and lay out on the parchment paper-covered cookie sheet.
11. Repeat as necessary, until you run out of dough or filling. Any remaining filling will taste great piled on toast.
12. Bake the pastries for 15-20 minutes, until they are golden brown. Check periodically after 10 minutes to ensure the pastries are not burning.
13. Serve bourekas warm, or hot, or in room temperature, with a light salad or a simple brothy soup. They taste best when eaten fresh, and do not keep well. Reheat the bourekas only in the oven – the microwave will make it soggy.

Lobster Mushroom Ravioli

Lobster and shiitakes already make a delicious pairing but envelope that in tender handmade pasta and smother it in a rich lobster truffle cream sauce and I knew we’d have a winner. 

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 45 mins. | Cook Time: 15 mins.

Ingredients

Dough:
400 g flour
4 eggs
Filling:
2 1-1.25 lb live lobsters (or ½ lb lobster meat)
2 tbsp butter
200 g shiitake mushrooms, chopped
2 large shallots, finely diced
3 cloves garlic, minced
3 tbsp dry vermouth (or white wine)
½ tsp packed lemon zest
1/3 cup grated Parmesan
½ cup ricotta
salt and pepper, to taste
Sauce:
3 tbsp butter
2 large shallots, finely diced
½ cup lobster stock
2 cup whipping cream
1 tsp truffle oil
salt and pepper, to taste
grated Parmesan, to serve
chopped chives, to serve

Method

1. For the dough, mound the flour on a work surface. Make a well in the center of the flour and add the eggs. With a fork, beat the eggs. Gradually pull in flour from the sides towards the center. The dough will soon start to take shape. With a bench scraper or your hands, work the dough, adding a drop of water if the dough is too dry or more flour if too wet. Knead the dough until soft and elastic, about 8 minutes.  Cover the dough with plastic wrap and let it rest while you prepare the rest of the dish, about 20 minutes.
2. Put a large pot with 2 inches of water on to boil. Add the lobsters and cover. Steam for 10 minutes. Remove and place in an ice bath to stop the cooking. Over a bowl, remove the meat from the tails and claws, reserving the liquid. Return the shells, bodies and liquid to the pot and bring to a boil. Reduce the heat and simmer uncovered while you prepare the ravioli. When the liquid is reduced by half, strain the shells and set the lobster stock aside.
3. In a skillet, melt the butter over medium high heat. Add the shallots and mushrooms. Cook until tender, about 8 minutes. Add the garlic, cooking another minute. Deglaze the pan with vermouth. Add the mushroom mixture to a food processor along with the lobster meat, lemon zest, Parmesan, and ricotta. Pulse until combined, stopping before it becomes a paste. Season to taste with salt and pepper.
4. Instead of writing out the process of making ravioli, I suggest the following recipe with photos from The Food Network. I couldn’t find my pasta wheel so I simply cut mine into squares using a knife. Bring a large pot of salted water to a boil. Add the ravioli. Cook until al dente, about 3-5 minutes. If necessary, cook the ravioli in two batches.
5. For the sauce, heat the same skillet used to cook the mushrooms over medium heat. Cook the butter while whisking until it starts to brown. Add the shallots and cook another two minutes. Add the lobster stock and cream. Simmer until thick and reduced. Season with truffle oil, salt and pepper. To serve, toss the cooked ravioli with the sauce. Serve garnished with fresh chives and grated Parmesan cheese.

Cheesy Shiitake Arugula Omelette

This simple and elegant omelette using whole shiitake mushrooms makes for a quick breakfast, lunch or dinner. Try it with a variety of melting cheeses such as Gouda, Cheddar or Fontina.

Recipe and photo courtesy of Amy of Family Feedbag.

Prep Time: 5 mins. | Cook Time: 10 mins. | Serves: 1

Ingredients

1 tbsp (15 mL) unsalted butter
1 cup (250 mL) shiitake mushrooms
Pinch of salt
Pinch of black pepper
3 eggs, beaten
1/3 cup (75 mL) baby arugula
1/3 cup (75 mL) grated cheese, such as Gouda, Cheddar or Fontina

Method

1. Melt the butter in a non-stick pan over medium heat. Add the mushrooms and sauté until beginning to get crisp around the edges (4 to 5 minutes). Transfer the mushrooms to a small dish and set aside.

 

2. Pour the beaten eggs into the pan. Keeping the heat on medium, allow the eggs to cook undisturbed until just a little wet on top (3 to 4 minutes).

 

3. Sprinkle the cheese over the eggs. Arrange the arugula and mushrooms on just one side of the eggs. Continue cooking another minute or so just until the eggs have set. Gently flap over the eggs to cover the mushroom side of the omelette. Serve hot.

Blended Meatballs with Spicy Sriracha Aioli

Mushrooms are blended with ground beef and seasoned to create the perfect appetizer-style meatball. Serve with Spicy Sriracha Aioli for an added kick.

Recipe by Brittany of My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 25 mins.
Makes approximately 20 meatballs.

Ingredients

Meatballs:
½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 tsp Italian seasoning
1 small onion, finely diced
1 clove minced garlic
½ cup breadcrumbs
1 egg
Spicy Sriracha Aioli:
4 egg yolks
4 large cloves garlic peeled and pureed
1-2 tbsp Sriracha sauce (depending on desired spice level)
3/4 cup vegetable oil
3/4 cup extra virgin olive oil
Salt to taste

Method

1. Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.
2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a skillet over medium heat cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
4. In a large bowl combine cooled mushrooms, beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.
5. Bake 35-40 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.
Spicy Sriracha Aioli
1. In a food processor add egg yolks, pureed garlic, and Sriracha sauce. Place the top on the bowl and turn on the machine and slowly drizzle in the oils. Once the oil is added stop the machine and check for consistence, if to thick you can whisk in a little water too thin as needed. Add the salt to taste.