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.

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.

 

Ontario-Apple-Growers-Logo

Mushroom Tourtiere

Recipe courtesy of Catherine from Liking Pineapples.

Prep Time: 30 mins. | Cook Time: 1 hr.

Ingredients

Filling:
1 tbsp veg oil
1 lb. ground pork
1 lb. ground turkey
1½ cups chicken broth
3 onion, minced
½ to 1 lb. sliced mushrooms
1 celery branch, minced
3/4 tsp rock salt
1/2 tsp cinnamon
1/2 tsp pepper
1/2 tsp savory
1/2 tsp cloves ground
1 cup panko
1/2 cup chopped fresh parsley

Pastry:
3 cups flour
1/2 tsp salt
1 cup butter
1 egg
2 tsp vinegar
ice water

Method

1. In a large pan, heat the oil on medium heat. Add the turkey and the pork and cook for 7-10 min. Add the broth, the onion, the mushrooms, the celery and the spices (salt, cinnamon, pepper, savory and cloves) and let simmer for 40 minutes, until there is only about 2 or 3 tablespoons of liquid remaining. Allow to cool for a few minutes and add the parsley and the panko, mix well and reserve.
2. In a bowl, mix the dry ingredients. Add the butter and pinch it in with your hands. Beat the egg with the vinegar, then add ice water to make 2/3 cup total. Add the wet ingredients to the dry ingredients and mix until it comes together (it may seem a bit dry but that’s fine). Divide the dough into 8, form each piece into a ball, flatten in a disk, wrap in plastic wrap and refrigirate for 30 minutes.
3. Working one dough disc at a time, on a large floured surface, roll the dough to a large rectangle. Add the filling and close the dough forming a log. Put the formed logs back in the fridge until you are ready to bake them (you can also freeze them at this point). When you are ready to cook them, pre-heat your oven at 350F, cut vents on top of each one and brush them with milk. Cook them for 30-45 mins until the pastry is golden brown.

Mushroom Scallion Dumplings

Whether you’re celebrating the Chinese New Year or simply have a similar love affair with all things dim sum, making dumplings, or rather jiaozi, at home couldn’t be easier. Both the savory filling and soy-vinegar dipping sauce come together in minutes. 

Recipe and photo courtesy of eatHalifax.

Prep Time: 30 mins. | Cook Time: 30 mins.

Ingredients

2 tbsp. oil
1 lb. (16 oz.) shiitake mushrooms, finely diced
1 tbsp. finely grated ginger
4 cloves garlic, minced
1 bunch scallions, finely diced
2 tbsp. finely chopped cilantro (including stems)
4 tsp. soy sauce
4 tsp. sesame oil
1 tbsp. hoisin
salt and pepper, to taste
40 dumpling wrappers
Dipping sauce:
1/3 cup soy sauce
2 tbsp. rice vinegar
1 tbsp. sesame oil
1 tbsp. sugar
1 scallion, finely diced

Method

1. Heat oil in a large skillet over medium heat. Cook mushrooms until liquid releases, about 8 minutes. Add the garlic, ginger and scallions. Cook for another minute. Transfer the mixture to a bowl. Stir in cilantro, soy sauce, sesame oil, and hoisin. Season to taste with salt and pepper. Allow to cool.
2. To assemble the dumplings, get a small bowl of water. Starting with one wrapper, place a spoonful of filling in the center. Dip your finger in water and moisten the entire edge of the wrapper. Fold over, pressing to seal the center. Starting at one edge, make 4 pleats in the wrapper. Repeat on the other edge. For a visual of the process, head to Serious Eats. Repeat with remaining wrappers.
3. For steamed dumplings, set a bamboo steamer over a pot of boiling water.  Add dumplings, being careful not to crowd the steamer. Steam for 10-12 minutes.
4. For pan fried dumplings, heat enough oil to cover the bottom of a large skillet over medium-high heat.  Add the dumplings, being careful not to crowd the pan. Fry until the bottoms are crisp, about 4 minutes. Add ¼ cup water, cover and let steam about 3 minutes. When most of the water is evaporated, uncover and continue cooking until the bottoms are crisp again.
5. For the dipping sauce, whisk together the ingredients, stirring to dissolve the sugar. Serve alongside the dumplings.

Mushroom Quesadillas

Being mad obsessed with all things Mexican as of late, what better way to showcase some mushrooms than sandwiched between two tortillas. Bursting with seasoned mushrooms and gooey cheese then smothered in a zesty lime cream, these quesadillas may just have you jumping on board with Meatless Monday. 

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4

Ingredients

1 tablespoon butter
200 g mushrooms (oyster, crimini, button & shitake), sliced
1 onion, diced
1 jalapeno, minced
3 cloves garlic, minced
pinch salt and pepper
½ cup cilantro, chopped plus more to garnish
2 cups shredded Monterey jack cheese
¼ cup crumbled feta cheese
8 corn tortillas
4 lime wedges
2 green onions, sliced
Lime crema
½ cup sour cream
zest of ½ lime
squeeze lime juice

Method

1. Prepare lime crema by combining all ingredients. Set aside.
2. Melt butter in a skillet over medium-high heat.  Sauté onions til starting to become translucent, about 3 min. Add mushrooms, jalapeno, and garlic. Add a good pinch of salt and pepper. Cook til mushrooms release juices then start to brown, about 5 min. Add cilantro. Remove from heat.
3. Heat a cast iron skillet over medium heat. Add a tortilla. layer with ¼ cup Monterey Jack, ¼ of the mushrooms, 1 tablespoon Feta, then another ¼ cup Monterey jack cheese. Top with a second tortilla. Cook until crisp and browned on both sides.
4. Slice and serve with lime crema, green onions. cilantro, and salsa of choice.  If desired amp up the heat by replacing jalapeno with a hotter variety or serving with a hot salsa.
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