Mushroom Tourtiere

Recipe courtesy of Catherine from Liking Pineapples.

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


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

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


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.


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


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


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


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.

Mushroom Breakfast Muffins

I’m a big fan of mushrooms, eggs and tomatoes for breakfast but some days I don’t have time to cook myself that type of meal – especially during the week. These muffins combine the best of the morning meal in a hand-held breakfast-to-go!

Recipe and photo by Mardi of eat. live. travel. write.

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


200g mixed mushrooms
2 large cloves garlic
4 tablespoons butter
325g (2 cups) flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
60mls (1/4 cup) sunflower or vegetable oil
180mls (3/4 cup) milk
75g soft goat cheese, crumbled
6 cherry tomatoes, halved


1. Preheat the oven to 350°F.
2. Prepare your muffin tin by lining it with paper muffin cups or greasing it with a little oil or butter.
3. Slice the mushrooms and set aside 12 cross-sections to add to the top of the muffin batter before baking, or if you are using smaller mushrooms like shiitake, set aside 12 whole ones. Finely chop the rest of the mushrooms.
4. Peel and mince your cloves of garlic.
5. Hat the butter in a heavy pan over medium-high heat and sauté the mushrooms and garlic until the mushrooms are golden and have lost most of their moisture.
6. Set aside to cool.
7. Combine flour, baking powder and salt in a large mixing bowl.
8. In a separate smaller bowl, whisk the eggs with the oil and milk.
9. Mix in the crumbled goat cheese.
10. Fold the wet ingredients into the dry ones.
11. Carefully add the sautéed mushrooms and garlic.
12. Divide the batter between the muffin cups.  Top each muffin with the reserved slices of mushroom/ whole mushroom and one half of a cherry tomato.
13. Bake for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
14. Enjoy warm.

Morel, Pork and Asparagus Fresh Rolls

Who needs heavy pastas and meat-centred dishes during the sweat inducing height of summer. They are just perfect patio food. You don’t even need a fork or knife to eat them and they always please guests with their complex nature.

Recipe and photo courtesy of Elizabeth from Guilty Kitchen.

Prep Time: 30 mins. | Cook Time: 10 mins.


For the Pork:
500g Pork shoulder blade steak
1/4 cup black bean sauce
2 tbsp hoisin sauce
For the Rolls:
250g asparagus
2 tsp grapeseed oil
sea or kosher salt, to taste
fresh cracked pepper to taste
105g rice vermicelli noodles
8g dried morel mushrooms (or use 115g fresh mushrooms such as shiitake or oyster)
1 tsp butter
2 tbsp rice vinegar
2 tbsp water
2 tbsp sugar
1 tsp fine sea salt
1 clove garlic, minced or grated
1 cup loosely packed cilantro, chopped fine
8 rice paper wrappers


For the Pork:
1. Place all ingredients in a slow cooker and cook on low for eight hours.
2. When done, pull apart with two forks. Set aside.
For the Rolls:
1. Place asparagus on a baking sheet and pour grapeseed oil over, rolling the asparagus around to coat. Season with salt and pepper and place in a 425°F oven for 12-15 minutes. Remove from oven and set aside.
2. Fill a kettle with water and bring to a boil.
3. Set vermicelli noodles in large bowl. Pour boiling water over until just submerged. Allow to sit for five minutes and then drain.
3. Place dried morels in a small bowl and pour enough boiling water over to ensure they will reconstitute (about a cup should be fine). Set aside for 30 minutes. (if using fresh, simply chop into a find dice and set aside.)
4. To the rice vermicelli noodles, add the rice vinegar, sugar, 2 tbsp of water, 1 tsp of salt and garlic. Stir to coat.
5. Coarsely chop the morels (or fresh mushrooms). In a small sauté pan, heat the butter and add the mushrooms. Sauté for about five minutes, season with salt and pepper and add to the noodles. Stir in cilantro.
6. Fill a bowl with hot to the touch water and set out a tea towel. Soak one rice paper wrapper at a time for about 20 seconds or until it softens up. Lay out on the tea towel and dab it until it is just slightly moist. Place a portion of the noodle/morel mix in the centre. Lay a few stalks of roasted asparagus over, followed by a small handful of the pulled pork.
7. Fold the bottom up over the filling, then fold in the sides, then roll it towards the end until it is completely wrapped. Set aside and repeat until done.
8. Serve with sweet chilli sauce if desired.