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

Ingredients

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)

Method

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.

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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.

Ingredients

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

Method

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.
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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

Ingredients

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)

 

Method

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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Beef and Shiitake Pot Stickers

These hearty pan fried pot stickers are packed full of seasoned ground lean beef and flavourful shiitake mushrooms. Infused with asian flavours, these bites are the perfect quick and healthy appetizer.

Recipe and photo by Lisa of Food Well Said.

Prep Time: 15 mins. | Cook Time: 20 mins.

Ingredients

4 oz shiitake mushrooms, stems removed, coarsely chopped
8 oz organic, grass fed lean ground beef
1 cup finely grated cabbage
3 gloves of garlic, grated
1 “thumb” of fresh ginger, grated
2 scallions, chopped (reserve about 3 inches of 2 stems for garnish)
2 tablespoons toasted sesame oil
1 tablespoon tamari
2 tablespoons soy sauce
1 teaspoon ground pepper
36 2-inch wonton wrappers
2 tablespoons vegetable oil
sesame seeds (for garnish)

Method

  1. Add the first ten ingredients in a bowl (mushrooms through pepper) and mix thoroughly using your hands until everything is well combined.
  2. Lay out the wrappers on counter top and fill a small finger bowl with lukewarm water. Scoop out 1 teaspoon (maybe 1 1/2 teaspoons but no more) and place just off centre of each wonton. With your fingers or the back of a spoon, flatten the mixture slightly. Using your finger, moisten the edges of half of a wrapper and fold the dough over to create a triangle. Press the edges down firmly to ensure they are sealed.
  3. Add the vegetable oil to a large skillet and heat to med-high. In single layer batches, fry the wontons until golden brown and crisp (about 3 -4 minutes per side)
  4. Serve immediately with side of soy or favourite Asian sauce.
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Mushroom, Apple and Walnut Stuffed Acorn Squash

Recipe developed in partnership with Ontario Apple Growers.

Prep Time: 10 mins. | Cook Time: 45 mins. | Serves: 8

Ingredients

4 small-medium sized acorn squash, seeded, cut in half lengthwise
Salt and pepper
2 tbsp (30 mL) olive oil
8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 celery stalks, thinly diced
2 Ontario apples*, peeled and finely diced
3 tbsp (45 mL) butter
1 tbsp (15 mL) fresh sage leaves, finely chopped
1 cup (250 mL) vegetable stock
½ cup (125 mL) walnuts, roughly chopped
1 small loaf of day-old sourdough or French bread, cut into ¼ inch cubes (approximately 5 cups)
*Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.

Method

1. Preheat oven to 350°F/175°C.
2. Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
3. Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and sauté for 3-4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
4. Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed.
5. Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350°F/175°C oven and bake until stuffing is golden brown, approximately 15-20 minutes.
6. Serve hot alongside a festive ham or weeknight roast chicken.

 

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