Wild Mushroom Fettuccine

Recipe courtesy of Kelly from The Gouda Life.

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


1lb wild mushrooms (porcini, crimini, oyster, shiitake etc)
3/4 pound fettuccine
2 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, rough chopped
1/2 tsp red pepper flakes
2 tbsp fresh Italian/flat-leaf parsley, rough chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts
sea salt & fresh ground pepper
extra Parmesan to serve (optional)
extra parsley to serve (optional)



1. Bring a large pot of generously-salted (very important as this dish is so simple) water to a boil and cook pasta to just under al dente according to package instructions. If the package says 9 minutes, take out around 7. Reserve 1 cup of starchy pasta water before straining.
2. In a dry, heavy-bottom skillet set over medium-high heat, brown mushrooms in batches until golden and crisp. I browned each variety of mushroom on its own as they may have different moisture levels. It should take about 6-7 minutes per batch to get them nice and golden – don’t rush this part. It’s the big flavour maker!
3. Once all your mushrooms have been browned, remove everything from the pan. Add the butter and olive oil to pan and let it get shimmering and hot. Add the garlic and let it cook until fragrant, 1 minute. Add the mushrooms, parsley and red pepper flakes and sauté until everything is combined, 1-2 minutes. Remove from heat.
4. Strain pasta (don’t forget to reserve 1 cup starchy water), and add back to large pot. Scoop the mushroom mixture into the pasta, making sure to really scrape all the good bits from the pan, with the Parmesan cheese and 1/4 cup of starch water and toss. If it’s too dry, add more water a little at a time until you’ve got a nice, loose mushroom sauce coating all the noodles. Taste for seasoning and add salt if needed.
5. Garnish each serving with pine nuts, extra cheese, parsley and fresh ground pepper.

Bistro Mushroom and Salmon Salad

A new version of the classic Nicoise salad, which is lower in carbohydrates because mushrooms replace the potatoes. Serve with a whole wheat baguette for a light meal or luncheon.

Prep Time: 15 mins. | Cook Time: 0 mins. | Marinating Time: 15-60 mins. | Serves: 6
Tip: Substitute 2 tsp (10 mL) dried dill weed for fresh dill and add ¼ ( 50 mL) chopped fresh parsley to the salad. Kalamata or Nicoise olives cured in oil or brine are more flavourful than canned.


1/2 cup olive oil 125 mL
5 tbsp lemon juice 75 mL
2 tsp Dijon mustard 10 mL
2 cloves garlic, minced 2
1/2 tsp Each salt and pepper 5 mL
1/3 cup chopped fresh dill 75 mL
1 lb. fresh Mushrooms, thinly sliced 500 g
8 oz. green beans, halved 250 g
1 cup halved cherry or grape tomatoes 250 mL
1/2 medium red onion, thinly sliced 1/2
12 Romaine or Boston lettuce leaves 12
2 cans (213 g) red sockeye salmon, drained 2
3 hard cooked eggs (optional) 3
1/2 cup slivered black olives (optional) 125 mL
1 large lemon, cut in wedges 1
Fresh dill sprigs (optional)


  1. In a small bowl or measuring cup, whisk oil, lemon juice, mustard, garlic, salt, pepper and dill together. Place mushrooms in a large bowl; pour ¼ cup ( 50 ml) dressing over and stir to coat well. Marinate at room temperature 15- 60 minutes.
  2. Meanwhile add beans to boiling water and cook until tender-crisp about 4-5 minutes; refresh under cold running water and drain well.
  3. Add tomatoes, beans, onion and remaining dressing to mushrooms; toss to mix well; arrange lettuce on large platter or on individual plates. Spoon mushroom salad onto lettuce leaves; remove bones from salmon, breaking into chunks and place on top of salad. Slice eggs or cut into wedges and arrange on top of salad if using, and garnish with olives if desired. Garnish with lemon wedges(to squeeze over salmon) and dill sprigs.


  • Omit canned salmon and top salad with grilled filets of salmon or cold poached salmon.
  • Substitute canned or grilled tuna for salmon and replace dill with tarragon.

Nutritional Information

Per Serving
Calories: 311
Sodium: 432 mg
Protein : 17.5 g
Fat: 22.8 g
Carbohydrates: 11.5 g
Dietary Fibre: 3.3 g


Polenta Pizza with Mushrooms

I’ve used the polenta as a pizza base and topped it with a very simple combination of mushrooms, tomato purée and cheese. This dish by Mardi of eat. live. travel. write. can be prepared from start to finish in about an hour – perfect for anytime, not just “pizza night”!

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

Prep Time: 15 mins. | Cook Time: 45 mins. | Serves: 4


¾ cup (120g) polenta
2 cups (500ml) chicken or vegetable stock
1 tablespoon olive oil
generous pinches of salt and freshly ground pepper
4 tablespoons olive oil
227g (8oz) fresh mushrooms (I used a combination of shiitake and button)
2 cloves garlic, minced
2 teaspoons dried herbs (I used Herbes de Provence, but you could use oregano, basil or thyme)
¼ cup (60ml) tomato purée
150g (5oz) grated cheese (I used Manchego, though any hard cheese that melts well will be fine)


1. Bring the stock to a boil over high heat.
2. Reduce heat to medium and add the polenta. Stir until the polenta is fairly thick (you might have to cook this for up to 10 minutes).
3. Remove from the heat and stir in the olive oil, salt and pepper.
4. Spread the polenta mixture onto lightly oiled parchment paper or Silpat placed on a baking tray (my baking tray is 40cm x 28cm and my polenta pizza base measured about 30cm x 22cm)
5. Place the tray in the fridge for 20-30 minutes until cool.
Meanwhile, you can prepare the topping.
6. Heat the oil in a heavy pan over high heat.
7. Reduce the heat to medium and add the mushrooms, garlic and dried herbs.
8 Sautée until the mushrooms are cooked down a little (approx. 8 minutes) – you don’t want them overcooked at this stage because you will be cooking them in the oven again on the pizza. Once cooked, remove from heat and set aside.
9. Pre-heat the oven to 425°F.
10. Remove the polenta base from the fridge.
11. Cook the base for 20 minutes.
12. Remove the base from the oven and, using a pastry brush, spread small amount of olive oil over the surface of the base.
13. Spoon over the tomato purée, then scatter about ¾ of the cheese over the top of the purée.
14. Scatter the mushrooms over the top of the pizza then sprinkle with remaining cheese.
15. Bake for 10 minutes at 425°F then broil for 5 minutes to make sure the cheese is golden and bubbling.
16. Remove from oven and allow to rest for 10 minutes before you cut it.
17. Optional: sprinkle with fresh basil to serve.

Mushroom, Caramelized Onion and Cheddar Burger

This recipe is for a pretty classic burger, but jazzed up with the most synergistically awesome flavour-enhancers of all time: mushrooms, caramelized onions and old cheddar. The caramelized onion part means that the patties are a tad bit more time-consuming than my usual fare. But the time is well, well worth it for the extra flavour punch. Just trust me on this one.

Recipe and photo courtesy of Sarah from Kiwi & Bean.

Prep Time: 45 mins. | Cook Time: 10 mins. | Makes: 8 burgers.


2 pounds good quality ground beef
2 onions, sliced in thin half moons
1/2 pound mushrooms, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 cup grated extra old cheddar cheese
Few sprigs fresh thyme
Salt and pepper


1. Heat the olive oil in a large skillet set over medium heat. Add the onions, and let them cook, stirring every few minutes, until they are very soft and very brown. If they start to look dry, drizzle in the balsamic vinegar.
2. When the onions are cooked, remove them to a bowl and add the sliced mushrooms to the pan. Do NOT flip them over or even touch them until they turn brown, then flip them and let the other side brown. When they are nice and brown, take them off the heat and dump them into the onion bowl.
3. Let the onion-mushroom mixture cool, and then chop it up very finely. Combine the chopped onion-mushroom mixture with the ground beef, thyme and cheddar. Gently mix it all together with your hands, and then form into 8 burger patties.
4. Season the patties with salt and pepper just before putting them on the grill. Grill them to desired doneness, and serve on buns or lettuce leaves.

Mushroom, Asparagus and Goat Cheese Tart

A flaky pastry crust is filled with seasoned eggs, fresh asparagus, creamy goat cheese and a roasted medley of mushrooms. The use of pre-made puff pastry makes this tart easy to put together for a weekend lunch or quick appetizer.

Recipe developed in partnership with Egg Farmers of Ontario.

Prep Time: 10 mins. | Cook Time: 30 mins. | Serves: 4-8


1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (crimini,
shiitake, oyster)
1 450 g package frozen puff pastry, thawed overnight
in refrigerator
2 large eggs
½ tbsp (7 mL) Italian herbs
Salt and pepper, to taste
2-3 oz (50-80 g) softened goat cheese
2 tbsp (30 mL) milk
15 asparagus spears, ends trimmed
1 oz (30 mL) goat cheese, crumbled (for topping)



1. In a large pan add olive oil. Cook mushrooms over medium-high heat for 5-8 minutes, or until moisture has been released.
2. Preheat oven to 350°F/175°C.
3. On a lightly floured surface, roll out both pastry sheets. Transfer to parchment-lined baking sheet. Fold over edges all around pastry sheet to make a raised crust.
4. In a small bowl whisk together eggs, Italian herbs, salt, pepper, softened goat cheese and milk. Divide mixture between both pastry crusts.
5. Place asparagus spears across the top of egg mixture. Spoon cooked mushrooms over asparagus. Crumble remaining goat cheese evenly over entire tart. If desired, brush the crust with egg wash*.
6. Bake tart for 20-25 minutes or until eggs are set, asparagus is tender, and crust is golden.
7. Serve warm or cooled.
*Tip: Brushing the crust with an egg wash will produce a nicely browned crust with a slightly glossy finish.  To make egg wash simply whisk together 1 (one) large egg and 1 tbsp (15 mL) of water until frothy. Use a pastry brush to apply egg wash to crust.
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