Miso Mushroom Noodle Bowl

This bowl of noodles is quick and simple to prepare and only requires a few ingredients, making it an ideal choice for a weeknight or a quick weekend lunch. Nowadays it’s much easier to find fresh soba noodles in the supermarket and these are what I prefer, although you could use any type of noodle.

Recipe Courtesy of Mardi Michels from eat.live.travel.write.

Prep Time: 5 mins. | Cook Time: 15 mins.

Ingredients

2 tablespoons vegetable oil
2 shallots, finely sliced
2 small hot chili peppers, finely sliced
2 cloves garlic, minced
1x 1-inch piece ginger, grated
3 tablespoons yellow miso paste
2 tablespoons soy sauce
4 cups mushroom or vegetable broth
2 cups mixed mushrooms (I used white, crimini and shiitake and left the shiitake intact, quartered the white and finely sliced the crimini)
200g fresh soba noodles handful cilantro, roughly chopped

Method

  1. Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).
  2. Over a medium-high heat sauté the shallots, chili peppers, garlic and ginger until they are just starting to soften, but don’t let them colour.
  3. Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.
  4. Add the broth, increase the heat and bring to a boil.
  5. Add the mushrooms and bring back to the boil.
  6. Add the noodles and cook for a remaining 4-5 minutes – the noodles and the mushrooms should be “al dente”.
  7. Divide amongst four bowls and serve with a scattering of cilantro.

Mediterranean Mushroom-Stuffed Tomatoes

Well, when I was an exchange student living in Belgium, one of my host mothers’ specialties was tomatoes stuffed with a delicious mix of pork and beef mince and baked until tender – so tasty and warming on a cold winters’ day.  This recipe is a meatless version of this dish, with mushrooms as the star and works well in the warmer weather too. It’s also quick and easy to prepare and very versatile – I’ve included the vegetables I usually use with this, although you could just use what’s on hand.

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

Prep Time: 10 mins. | Cook Time: 40 mins. | Serves: 4

Ingredients

4 medium-large tomatoes
4 teaspoons table salt
4 tablespoons olive oil
2 cups mixed fresh mushrooms (e.g. a mix using 2-3 varieties – white button, crimini, portabella, shiitake, enoki, oyster or king oyster), diced
½ large zucchini, finely diced
1 tablespoon herbes de Provence or mixed herbs (eg: oregano, basil, thyme, rosemary)
½ cup cooked pearl barley or wheat berries
1 egg, lightly beaten
4 tablespoons freshly grated Parmesan
salt and pepper, to taste
olive oil, for drizzling
Optional: fresh herbs for serving

Method

1. Heat oven to 375°F.
2. Slice the tops off the tomatoes, reserve these as “lids.”
3. Scoop out the flesh and juice of the tomatoes into a bowl and mash until pulpy. Set aside.
4. Sprinkle the inside of the tomatoes with the salt and turn upside down on a paper towel to drain excess juice.  Set aside.
5. Heat the oil in a large frypan over medium-high heat and sauté the mushrooms, zucchini and herbes de Provence until “al dente” (you’re going to cook this mixture again in the oven so you don’t want to overcook at this point).
6. Add the reserved tomato flesh and the pearl barley/ wheat berries and stir to thoroughly combine.
7. Add the egg and Parmesan, stir well and remove from the heat.
8. Season to taste.
9. Rinse the salt out of the tomato halves and pat dry with a paper towel.
10. Fill the tomato halves with the mushroom mixture – packing tightly by pressing on the mixture with the back of a soup spoon.
11. Place the tomato halves on a baking tray lined with parchment paper.
12. Place the tomato tops on each tomato, sprinkle with a little olive oil and bake for approximately 30-40 minutes until the filling is hot and the tomato flesh is slightly softened.
13. Optional: you can remove the tops from the tomatoes and sprinkle with some fresh herbs, replacing the tops to serve.

Grilled Strip Steak topped with Creamed Mushrooms and Crispy Shallots

In this recipe, I use 3 varieties of mushrooms, Portabella, Shiitake and King Oyster Mushrooms that absorb the flavours of the ingredients you’re cooking with, while retaining the “mushroomy” flavour we all savour.

Recipe courtesy of Lauren from Elle Cuisine.

Prep Time: 1 hr. | Cook Time: 25 mins.

Ingredients

2 tbsps fresh rosemary, chopped
2 tbsps fresh thyme, chopped
2 pcs portabella mushrooms, julienned
4 pcs shiitake mushrooms, julienned
2 pcs king oyster mushrooms, julienned
1 cup whipping cream
½ cup white wine
4 pcs shallots, julienned
2 tbsps flour, all purpose
2 tbsps butter
2-3 tbsps canola or vegetable oil
2 pcs DJ Steaks NY Angus Strip Steak

Method

Steak:
1. Rub 1 tbsp of rosemary, 1 tbsp of thyme, and 1 tbsp of oil into steaks. Let sit at room temperature for 45-60 min to allow flavours to develop.
2. Preheat your grill until it is smoking hot. Crust steaks with freshly cracked pepper and kosher salt. Grill steaks on high heat for 4 minutes per side (or until perfectly medium rare). Let rest for 3-5 minutes before serving.
Creamed Mushrooms:
1. Preheat a stainless steel pan until very hot. Add 1 tbsp of canola oil, 1 tbsp of butter. Immediately add mushrooms to the pan. Do not stir. Add a pinch of salt, pepper, and the remaining rosemary and thyme. Let the mushrooms fry in the butter until they are golden brown.
2. Deglaze the pan with white wine & cream. Reduce until thickened to a sauce. Adjust seasoning to
taste.
Crispy Shallots:
1. Fill a pot halfway with canola or vegetable oil. Preheat the oil until it is 300-325 degrees F.
2. Thinly julienne shallots. Immediately add flour and toss until the shallots are evenly coated. Deep fry in the oil until golden brown and crispy.
Assembly:
1. Top steak with creamed wild mushrooms & crispy shallots (try to achieve as much height as possible). Serve with tarragon mashed potatoes & grilled asparagus for the perfect steak dinner.

Fresh Oyster Mushroom Fettuccini with Sauteed Shiitakes

What I love about this recipe is that it features mushrooms two ways – infused right into the pasta dough, and then tossed in whole at the end. Working mushrooms right into the pasta dough is a great way to introduce them to little eaters who may be more particular about what’s on the their plate. As its fresh pasta you can use this mushroom noodle in a lasagna, fettuccini or spaghetti. The dough would make a perfect vehicle for a mushroom stuffed pasta as well.

Recipe and photo courtesy of Lisa from Food Well Said.

Prep Time: 30 mins. | Cook Time: 20 mins.

Ingredients

1 teaspoon extra virgin olive oil
2 cups fresh oyster mushrooms
8 ounces “00” flour (or AP flour), plus extra if needed
2 eggs
1 teaspoon salt
1 tablespoon butter
2 garlic cloves, thinly sliced
1 and ½ cups shiitake mushrooms
1 tablespoon salt for the pasta water
¼ cup grated parmesan
handful of fresh thyme stems
handful of fresh pea shoots (optional)

Method

1. In a small frying pan, heat olive oil over med-high heat. Once the pan is hot, add oyster mushrooms and sauté for 3 – 5 minutes. Remove from heat and add to a small food processor or blender. Process until a smooth paste forms. Remove and spread onto a plate to cool. Set aside.
2. Measure out flour directly onto a large board or countertop and create a well in the middle. Add the two eggs, salt and room temperature oyster mushroom puree. Gently, using a fork, work the egg/mushrooms into the sides of the well of the flour mound until combined. Before starting to work the dough (and getting your hands dirty) scoop a small amount of flour on the side that you can pinch from if you need it. Begin to work the dough until well combined and knead for about ten minutes. Cover with plastic wrap and let rest in the fridge for one hour up to overnight.
3. Once the dough has rested, run it through a pasta maker as per machine instructions. For this recipe we cut it with the fettuccini attachment. Dry the pasta in small nests on the counter covered with a dish towel or hang to dry over a pasta dryer or back of a chair.
4. When ready to serve the dish, heat a large pot of water to boiling for the pasta. While waiting for it to boil, in a large frying pan heat butter over medium high heat and add garlic. Sauté for two minutes and then add the shiitake mushrooms. Sauté for about 5 – 7 minutes. Reduce to low.
5. Drop pasta into boiling water for about 4 minutes and instead of draining, use tongs to pull the pasta out and drop it into the sautéed mushrooms. It is okay if a little water is in the pan from the pasta. Over medium heat toss the mushroom, garlic and butter with the noodles until well coated. Top with fresh thyme, parmesan and a pea shoots (optional).

Browned Butter Mushroom Ravioli with Sage

Not only does this unsealed approach make the ravioli easy to prepare, you get a higher mushroom-to-pasta ratio than with the traditional form, which is yet another reason for celebration.

Recipe courtesy of Charmian of The Messy Baker.

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

Ingredients

1/4 cup butter
4 large sage leaves, whole (8 small is fine, too)
1 clove garlic, minced
4 cups sliced mushrooms (about 1/4-inch thick)
1 pinch fine sea salt
freshly ground black pepper
2 sprigs thyme, leaves removed (lemon thyme is lovely if you grow it)
2 tablespoons heavy cream (35%)
8 sheets pasta sheets, fresh is best but dried will do (about 4 inches square)
1/4 cup grated Parmesan

Method

  1. Put a large pot of lightly salted water on to boil for the pasta.
  2. In a shallow skillet, melt the butter over medium high heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter turns brown and smells like toasted almonds. The sage should become crisp but not burned. Remove skillet from the heat. Place the sage leaves on a couple layers of paper towel to drain. Reserve 1 tablespoon of the browned butter for later.
  3. Return skillet to medium heat. Sautée the garlic in the browned sage butter until it becomes soft. Add the mushrooms and increase the heat to medium-high, adding a pinch of sea salt and a generous grinding of fresh black pepper. Cook the mushrooms until soft, about 3 to 5 minutes. Stir in the thyme and cream, and cook until the cream has thickened a bit, about 2 minutes. Keep warm on low while you tend to the pasta.
  4. When the water reaches a full, rolling boil, cook the pasta to the al dente stage. Timing varies depending on whether you are using fresh or dried pasta. Drain the pasta being careful not to tear it. Torn sheets can be used as the bottom layer, so don’t tell anyone if a sheet or two rips a bit.
  5. Set out four plates and place one sheet of pasta in the middle of each. Spoon 1/4 of the mushroom mixture on eat sheet of pasta and sprinkle with 1 tablespoon of Parmesan. Top with a second sheet of pasta. Drizzle with some of the browned butter. Garnish with a fried sage leaf. A dusting of more freshly ground pepper is nice, but not necessary. Serve immediately.