Duxelle Burger

With but a few key ingredients – duxelle, a well seasoned patty, sharp Comté cheese, peppery arugula, and homemade burger sauce – this is the kind of burger that needs nothing else. No tomato. No fancy gourmet toppings. Definitely no ketchup.

Recipe and photo by Kathy of eatHalifax

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

Ingredients

duxelle:
1 tbsp. butter
1 shallot
1 clove garlic
½ lb. mixed mushrooms (shiitake, crimini, porcini)
pinch dried thyme
salt and pepper, to taste
burger sauce:
¼ cup mayonnaise
1 ½ tsp. Dijon
1 small shallot
3 gherkins1 lb. medium ground beef
salt and pepper
4 hamburger buns
1 cup finely grated Comté cheese
1 cup arugula

1 lb. medium ground beef
salt and pepper
4 hamburger buns
1 cup finely grated Comté cheese
1 cup arugula

Method

1. For the duxelle, pulse the shallots and garlic in a food processor until finely minced. Heat butter in a large skillet over medium heat. Add the shallots and garlic; cook 3 minutes until soft. Pulse the mushrooms in the food processor until finely chopped. Add the mushrooms to the skillet with a pinch of salt and thyme. Cook, stirring frequently, until the mushrooms have released their liquid, about 15 minutes. Season to taste with salt and pepper.
2. For the burger sauce, add the ingredients to a food processor. Process until well combined. Refrigerate until use.
3. Divide ground beef into four portions. Season with a pinch of salt and pepper. Form each into a ball then flatten into a patty. Season well all over with salt and pepper. Heat oil in a heavy cast iron skillet over medium high heat. Cook 2 burgers at a time until well browned, about 3-5 minutes. Flip and cook another 3-5 minutes. depending on desired doneness. Repeat with remaining burgers. Top with cheese, cover and let steam until cheese is melted. If desired, toast buns.
4. To serve, top bottom bun with duxelle, a burger, and arugula. Spread burger sauce on top bun and enjoy!

Mushroom Soup Au Gratin

This looks like French onion soup but has the rich mushroom flavour instead of onion. It is almost a meal itself so just add a salad and dinner is ready.

Prep Time: 12 mins. | Cook Time: 25 mins. | Serves: 4

Ingredients

2 tbsp olive oil
12 oz sliced assorted fresh mushrooms (white, crimini, portabella, shiitake, oyster)
1 small onion, chopped
1 clove garlic, minced
6 cups chicken broth
1 tsp finely grated lemon rind
1/4 tsp Each ground nutmeg and pepper
4 slices French bread (1/2″/2.5 cm thick) toasted
4 oz grated or sliced Swiss cheese
2 tbsp grated Parmesan cheese (optional)

Method

1. In a large heavy saucepan heat oil over medium high heat; sauté mushrooms, onions and garlic about 3-4 minutes or until lightly browned. Add chicken broth, lemon rind, nutmeg and pepper. Bring to a boil; reduce heat and simmer, covered for 20 to 30 minutes.

2. Ladle soup into 4 deep ovenproof bowls. Float bread on top; sprinkle with Swiss cheese and Parmesan if using. Place under broiler until bubbly and lightly browned.

Variation
Add ½ cup (125 mL) dry white wine with the chicken broth.

Spicy Noodles with Shiitake Mushrooms

Recipe courtesy of Suzie from Suzie the Foodie.

Prep Time: 15 mins. | Cook Time: 10 mins.

Ingredients

2 tbsp olive oil
1 cup of freshly cooked pasta, your choice which kind
1/8 of a brick of firm tofu, cut into 1/2″ squares (about 10 pieces)
1 cup de-stemmed shiitake mushrooms, chopped
3 tbsp cornstarch
3 tbsp soy sauce
A little Sriracha hot sauce
Some toasted nuts and a handful of spinach
Spicy Peanut Sauce
2 tbsp peanut butter
2 tbsp seasoned rice vinegar
1/2 tbsp soy sauce
Sriracha hot sauce (as much as you can handle, I just use a dot!)

Method

1. Bring small frying pan to medium heat. Add olive oil.
2. Combine soy sauce with a little tiny bit of Sriracha hot sauce. Gently toss tofu in mixture.
3. Coat tofu in a shallow bowl with cornstarch.
4. Add to hot pan and saute on all sides. The tofu will develop a delicious crust.
5. When tofu is mostly brown, add the shiitake mushrooms for at least five minutes.
6. In serving bowl, combine ingredients for peanut sauce. Whisk together. Will take a while but it will come together.
7. Add in tofu, mushrooms, spinach, nuts and pasta.
8. Stir to combine until everything is nicely coated.
If you prefer to have your spinach cooked, add one minute before the tofu and mushrooms are done to help wilt. To be able to absorb the iron from the spinach, make sure to have with either juice or a smoothie high in vitamin C.

Shiitake-Pork Dumplings in Shiitake Mushroom Broth

Recipe courtesy of Susan from Sticky, Gooey, Creamy, Chewy.

Prep Time: 15 mins. | Cook Time: 2 hrs. 54 mins. | Serves: 8

Ingredients

For the broth:
3 oz dried shiitake mushrooms
2-3 cups boiling water to cover
6 cups chicken or vegetable broth
1 lb fresh shiitake mushrooms, cleaned and rinsed
3 cloves garlic, whole
1 inch knob fresh ginger, peeled and sliced
1 stalk lemongrass, outer layers and dark top removed
1/2 cup julienned carrots
2 cups baby bok choy, thinly sliced
1 tsp unseasoned rice wine vinegar
salt to taste
For the dumplings:
2 tbsp grapeseed or canola oil
1 tbsp minced garlic
1 tbsp minced fresh ginger
1/4 cup minced scallions
about 5 reserved dried shiitake mushroom caps, finely minced
1/2 lb reserved fresh, sliced shiitake mushroom caps, finely minced (you can do this in the food processor)
1/2 lb ground pork
2 tsp cornstarch
1/2 cup silken tofu
3/4 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tbsp shaoxing wine
1 tbsp oyster sauce
1 cup warm water
1 16-oz package dumpling wrappers (look for the Twin Marquis brand, Hong Kong style)

Method

To make the broth:
1. Place dried shiitakes in a bowl and pour boiling water on top. Set aside and let steep for at least 30 minutes. Strain the mushrooms over a second bowl, pressing out and reserving all liquid. Pull off and discard the shiitake stems. Finely mince caps and set aside for dumplings.
2. Separate stems from fresh shiitakes and thinly slice mushroom caps. Set aside.
3. Bring broth and reserved mushroom liquid to a simmer in a large stock pot over medium heat. Add stems, garlic, ginger and lemongrass, cover and simmer for 30 minutes.
4. Strain mixture into clean pot, using a sieve lined with a coffee filter or cheesecloth. Bring back to a simmer and add 1/2 of the sliced shiitakes, carrots and bok choy and simmer for 15 minutes more or until the vegetables are tender. Stir in rice vinegar and keep hot until ready to serve.
Makes approximately 8 cups of broth.

To make the dumplings:
1. Heat oil in a large wok or skillet over medium-high heat. Add the ginger, garlic and scallions sauté until fragrant, about 1 minute. Mix in the mushrooms and cook for about 10 minutes, stirring frequently, until they are tender and any liquid released from the mushrooms has evaporated. Set aside to cool.
2. Pulse the pork in a food processor a few times to loosen it up and give it a smoother consistency. Place pork in a large bowl and mix in cornstarch, tofu, salt, sugar, sesame oil, wine, oyster sauce and cooled mushroom mixture, incorporating well. Cover bowl with plastic wrap and chill in the fridge for at least 30 minutes. You can do this step ahead and keep in the fridge overnight.
3. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Holding the dumpling wrapper flour side down, place a teaspoonful of filling onto the middle of the wrapper. Fold dumpling in half, crimping it in the middle and sealing along the moistened edge, taking care not to leave any air pockets. Repeat procedure until all of the filling is gone. Keep finished dumplings on a parchment lined baking sheet covered with a damp dishtowel to keep them from drying out.
4. To steam the dumplings, fill a wok or pot with about 1 inch of water. Bring water to a simmer. Prepare a steamer lined with parchment paper. Spray parchment lightly with non-stick cooking spray. Place as many dumplings as will fit into the steamer, without touching each other. Place steamer over the wok or pot, cover and steam dumplings for about 10-12 minutes, until pork is cooked through.
5. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
6. To serve, place 3 or 4 dumplings each in individual bowls. Ladle mushroom broth over dumplings and garnish with fresh sliced scallions.

Shiitake Okonomiyaki (Japanese Pancake)

Recipe courtesy of Christie from Fig & Cherry.

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

Ingredients

2 cups white cabbage, finely shredded
8 fresh shiitake mushrooms, finely sliced
2 eggs
1/2 cup plain, all purpose flour
1/3 cup cold water
Pinch each of salt and white pepper
2 tbsp vegetable oil
Toppings:
Mayonnaise
Okonomiyaki sauce (or make your own by mixing together
3 tbsp ketchup, 1 tbsp worcestershire sauce and 1 tsp soy sauce)
Fried prawns/ shrimp and mushrooms (optional)
Shiitake Salt (optional, makes 1/2 cup) – 1/4 cup dried shiitake
mushrooms, 1/2 cup sea salt flakes, 2 tbsp sesame seeds

Method

1. Place the cabbage and mushrooms into a large bowl. Crack the eggs over the vegetables and add the flour, water, salt and pepper. Mix with chopsticks or two forks until well combined and all ingredients are lightly coated in batter.
2. Heat one tablespoon of oil in a heavy based frying pan (skillet) over medium heat. Add half the mixture then shape into a circle and flatten to about 3/4 inch thick. Cook for 5 minutes until golden and crispy, then carefully flip and cook for another 5 minutes. Remove and keep warm, then repeat with the remaining oil and pancake mixture.
3. To make the shiitake salt, blitz the dried mushrooms in a coffee grinder until finely chopped then mix with the salt and sesame seeds.
4. To serve, drizzle the pancakes with mayonnaise and okonomiyaki sauce in a criss cross pattern. Garnish with prawns and mushrooms, if you like, and have the shiitake salt close by for sprinkling.

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