Shiitake Mushroom and Steak Flatbread on Shiitake Crust

Shiitakes are meaty and plump when cooked and when paired with super thin shavings of a good steak, make for a mouth watering pizza that’s as easy as it is delicious!

Recipe courtesy of Elizabeth from Guilty Kitchen.

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

Ingredients

2 oz dried shiitake mushrooms, stems removed
2 cups all purpose flour
1 tsp salt
1/3 cup + 2 tbsp vegetable shortening
3/4-1 cup water
2 tbsp butter
2 tbsp fresh rosemary, minced
1 large leek, sliced thinly into half moons
200 g fresh shiitake mushrooms, sliced and woody, stems removed
1 clove garlic, minced
1 tbsp Dijon mustard
1/3 cup white wine
kosher salt to taste
fresh cracked black pepper to taste
1/4 cup heavy cream (or half and half)
1/2 lb. hanger steak (or any good quality steak such as, filet, strip, ribeye, etc.)
1 tsp olive oil
200 g Gruyere cheese, grated fine
3 oz fresh baby spinach, roughly chopped
1 tbsp butter

Method

1. Pulverize dried shiitake mushrooms in the bowl of a food processor until it takes on a bread crumb like consistency.
2. In a large bowl mix flour, salt and pulverized mushrooms.
3. Cut in shortening until a fine crumb like texture forms.
4. Pour in 3/4 cup water and if more is needed at a bit at a time. Knead dough until stickiness is gone and dough is slightly elastic. Let rest 30 minutes covered in bowl.
5. In a large sauté pan, melt 2 tbsp of butter on medium heat. Add in rosemary, garlic, leeks and fresh shiitake mushrooms. Sauté until mushrooms are softened.
6. Add Dijon salt and pepper and white wine. Continue to sauté until wine reduces by half and all vegetables are thoroughly cooked through.
7. Stir in cream, cook for 2 minutes and remove from heat. Set aside.
8. Rub steak with 1 tsp of oil and season with salt and pepper. Sear in a sauté pan on high heat (or on the grill) for 2 minutes per side. Just long enough to brown the outside leaving the interior very rare.
9. Allow steak to cool for 10 minutes and slice as thin as possible against the grain. Set aside.
10. On a lightly floured surface roll out dough to desired shape and about 1/4″ thick. Roll up edges to make a crust and pinch down to seal.
11. Bake on a baking sheet in a 450°F oven until golden brown, about 15 minutes.
12. When down, spread 1 tbsp butter over the crust, top with chopped spinach, leek mixture, steak and grated Gruyere.
13. Return to 450°F oven for another 10-15 minutes or until cheese is bubbly and golden.
14. Allow to cool for 5 minutes before slicing.

Scrambled Egg Muffins with Shiitake Mushrooms

My new favourite way to eat eggs in the morning (even during the week) is in the form of scrambled egg muffins and I couldn’t think of a better add-in than gorgeous shiitake mushrooms.

Recipe and photo courtesy of Mardi from eat. live. travel. write.

Prep Time: 5 mins. | Cook Time: 15 mins. | Makes: 8 muffins in a standard muffin tin.

Ingredients

6 eggs
1/3 cup milk
6 teaspoons freshly grated Parmesan cheese
about 16 shiitake mushrooms, thinly sliced and sauteed in a small amount of olive oil, then drained
salt and pepper

Method

1. Preheat oven to 400F. Lightly oil the muffin tin using a paper towel.
2. Lightly beat the eggs and milk. Season with a pinch of salt and pepper. Sprinkle in most of the Parmesan, reserving a small amount to sprinkle on top of the muffins,
3. Place a teaspoon of the mushrooms in each muffin tin. Pour in the egg mixture to about 3/4 full (the mixture will puff up when it cooks).
4. Add about another teaspoon of mushrooms in each muffin tin. Top with remaining cheese.
5. Bake for 12-15 minutes until top is puffy and golden.
6. Remove from muffin tins and serve immediately (I sprinkled with parsley and added a cooked mushroom to make them look pretty but you can just eat them as is!)

Pulled Pork Mac N Cheese with Mushrooms

A modern take on a classic, this pulled pork mac n cheese combines sweet and tangy barbeque pork with cheesy macaroni. A medley of roasted mushrooms folds nicely into this dish adding a pleasant umami-rich surprise! 

Recipe developed in partnership with Ontario Pork.

Prep Time: 20 mins. | Cook Time: 8 hrs. | Serves: 6-8

Ingredients

Pulled Pork:
2-3 lb (0.9 – 1.3 kg) Ontario pork shoulder
Salt and pepper
1 cup (250 mL) root beer
1 cup (250 mL) of barbeque sauce (of your choice)
Mac N Cheese:
1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 tbsp (30 mL) olive oil
3 cups (750 mL) rigatoni pasta (cooked until al dente)
3 cups (750 mL) milk
½ large onion, chopped
2 cloves garlic, chopped
½ tbsp (7 mL) Italian herbs
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1 tbsp (15 mL) Dijon mustard
Salt and pepper, to taste
3 cups (750 mL) sharp cheddar cheese, shredded
¼ cup (60 mL) chopped cilantro

Method

1. Season all sides of pork with salt and pepper. Place pork in slow cooker with root beer and barbeque sauce. Cover and cook on low for 6-8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and using a fork or tongs, shred pork and remove excess fat. Add more barbeque sauce if you wish. Cover and return to low.
2. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F oven for 15-20 minutes, flipping halfway through. Set aside.
3. In a large pot, cook pasta until al dente. Set aside.
4. In a large pot combine milk, onion, garlic, and Italian herbs; bring to a simmer for 10 minutes, allowing for flavours to steep. Pour through a strainer and return to pot.
5. In another large saucepan melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add Dijon, salt and pepper.
6. Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese, and sauce. Top with approximately 3 cups of pulled pork (rest can be reserved).
7. Bake at 350°F/175°C until cheese is completely melted, approximately 15-20 minutes. Remove from oven and allow to rest for 5-10 minutes before serving. Sprinkle with chopped cilantro.
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Warm Mushroom Salad

A warm mushroom salad with creamy goat cheese and balsamic vinaigrette. 

Recipe courtesy of Kevin from Closet Cooking.

Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 4

Ingredients

2 tablespoons butter
1 pound mushrooms, sliced
1 onion, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 splash white wine or broth
6 cup salad greens
¼ cup balsamic vinaigrette
¼ cup sundried tomatoes, sliced
¼ cup pine nuts, toasted
½ cup goal cheese, crumbled

Method

1. Melt the butter in a pan over medium heat.
2. Add the mushrooms and sauté until they release their moisture and it cooks off, about 15 minutes.
3. Add the onion and sauté until tender, about 5-7 minutes.
4. Add the garlic and thyme and sauté until fragrant, about a minute.
5. Add the wine, deglaze the pan and cook the excess moisture off.
6. Assemble the salad and enjoy!

Wild Mushroom and Bacon Crostini

Mushrooms, bacon and thyme are one of my favourite flavour profiles and together they make a simple, easy to prepare appetizer.  Sliced mushrooms, onions and garlic are sautéed in bacon fat, with a touch of brandy and cream.  Crispy bacon bits and thyme are stirred in at the end, then spooned on to warm, toasted baguette that is lightly brushed with olive oil.  Preparation only takes minutes, leaving you time to get ready before the party, where I’m sure these tasty nibbles will be a hit.

Recipe and photo courtesy of Renee from Sweetsugarbean.

Prep Time: 15 mins. | Cook Time: 25 mins.

Ingredients

5 pieces of bacon
1 small onion, minced
3 cloves garlic, minced
4 cups assorted wild mushrooms, sliced
¼ cup brandy
1 tsp Dijon mustard
¼ cup whipping cream
2 tsp fresh thyme leaves or 1 tsp dried
salt and pepper to taste
1 baguette, 1 inch slice
extra virgin olive oil
pea shoots for garnish

Method

1. In a frying pan over medium high heat, cook the bacon until crispy.  Remove bacon from pan and add stir in  the minced onions and garlic.  Cook until golden brown, over medium heat, being careful not to burn.
2. Add the sliced mushrooms, brandy and mustard to the onions and garlic and cook until almost all of the liquid has evaporated.  Stir in the cream, bring to a boil.  Reduce heat, simmer until thick.  Chop the bacon and stir it in along with thyme leaves.  Season with salt and pepper.  Set aside to cool slightly.
3. Brush sliced baguette with olive oil and toast in a preheated 375*F oven until just crispy, about 5 minutes.  Spoon mushroom and bacon mixture on top of warm bread, garnish with pea shoots and serve.

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