Mushroom Vol-au-Vents

Vol-au-vents with a mushroom filling will always be a classic for one simple reason- they are delicious! A crisp, golden puff pastry with a creamy filling, this is a popular appetizer that will be sure to impress.

Prep time: 20 minutes      
Cook time: 32 minutes
Makes: 9 Vol-au-Vents

Ingredients

  • 1 package (450 g) rolled out frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp (15 mL) water
  • 1 tbsp (15 mL) salted butter
  • 1 cup (250 mL) sliced onion
  • 3 cups (750 mL) sliced white and crimini mushrooms
  • 1/2 tsp (2 mL) each minced thyme and rosemary
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) cornstarch
  • 1/2 cup (125 mL) beef broth
  • Fresh thyme leaves for garnish

 

Directions

Preheat oven to 400°F (200°C). On a lightly floured surface, unfold one puff pastry sheet. Using a 3-inch round cutter, cut out 9 circles. Place on a parchment-lined baking sheet.

Unfold the remaining pastry sheet. Cut 9 more circles out with the 3-inch round cutter; with a 2-inch cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Bake until dark golden brown, 20 minutes. Cool on a wire rack.

Meanwhile, melt butter in a large skillet over medium heat. Add onions and cook for 5 minutes stirring. Stir in sliced mushrooms, thyme, rosemary, salt and pepper. Cook for 5 minutes stirring. In a small bowl, whisk together cornstarch and beef broth. Add the broth mixture to the mushrooms and bring to a simmer for 30 seconds, until thickened. Take off heat and allow to cool for 5 minutes.

When puff pastry is cool enough to handle, hollow out pastries with a small spoon. Fill each pastry with mushrooms mixture and garnish with fresh thyme leaves.

Enjoy!

Mushroom Pierogi Bites

When it comes to comfort food, pierogi are hard to beat! These mushroom and potato filled dumplings have a delicious savoury filling that can be enjoyed as an appetizer or as a full meal. Serve with sautéed mushrooms, sour cream, and chives.

 

Prep time: 30 minutes

Cook Time: 18 minutes

Makes: 40 pierogi

 

Ingredients

Pierogi dough:

  • 3 cups (750 mL) all-purpose flour
  • 2 cups (500 mL) full fat (14%) sour cream

Filling:

  • 1 tbsp (250 mL) salted butter
  • 1 cup (250 mL) finely chopped onion
  • 1/2 lb (8 oz) crimini mushrooms, finely chopped
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 1/2 cups (375 mL) mashed potatoes
  • 1/2 cup (125 mL) shredded cheddar cheese

Garnishes:

  • 1/2 cup (250 mL) sour cream
  • 1/4 cup (80 mL) sliced chives
  • Sautéed button mushrooms

 

Directions

Pierogi dough: In a large bowl stir together flour and sour cream with a wooden spoon until the dough begins to come together. Turn the dough out onto a well-floured surface. Knead gently with your fingertips for 2 to 5 minutes taking care not to overwork it. Knead until the ingredients are blended and the dough is slightly smooth on the outside. Gather into a ball, wrap in plastic, and let rest for a minimum of 20 minutes.

 

Filling: Melt butter in a large skillet over medium-high heat. Stir in onion and cook for 3 minutes. Mix in mushrooms, salt and pepper. Cook stirring for 5 minutes until mushrooms and onions are caramelized. In a medium sized bowl mix together cooked mushrooms, mashed potatoes and cheese until well combined.

 

Making pierogi: Using lightly floured hands, break off 1 tbsp of dough. Use a rolling pin to gently roll out 1 tbsp (15 mL) of dough into a 3-inch round disk on a well-floured surface. Repeat to make around 40 disks. Keep covered as you work so they don’t dry out.

To fill, hold dough disk flat in your palm and spoon 1 tbsp (15 mL) of filling into centre. Fold the round in half to enclose the filling. Seal the pierogi by pinching the edges together with a fork. Set the filled pierogi on a baking sheet. Repeat process to make around 40 pierogi total. Keep pierogi covered until they are all filled and ready to cook.

Fill a large pot with water and bring to a boil. Once the water is boiling, drop the pierogi into the water in batches of 5-8, stirring occasionally. Once they float to the top, cook for another 3 minutes. Melt butter in a non-stick skillet over medium-high heat. With a slotted spoon, remove pierogi from the boiling water. Without crowding the pan, add the drained pierogi and cook until golden brown on both sides, around 1 minute per side. Serve either as individual bites for an appetizer or in a bowl for a full meal. Garnish with sautéed button mushrooms, a dollop of sour cream and a sprinkle of diced chives.

Enjoy!

Mushroom Farro Risotto

Prep time: 20 minutes
Cook time: 45 minutes     
Servings: 4

 

Ingredients

  • 1 tsp (5 mL) vegetable oil
  • 1 small onion, diced
  • 2 cups (500 mL) sliced hearty mushrooms (crimini, portobella and shiitake)
  • 1/4 tsp (1 mL) black pepper
  • 1 tsp (5 mL) dried thyme
  • 1/4 cup (60 mL) white wine
  • 1 cup (250 mL) farro
  • 2 cloves garlic, minced
  • 3 cups (750 mL) sodium reduced chicken broth
  • 1/2 cup (125 mL) frozen peas
  • 1/4 cup (60 mL) shredded parmesan cheese
  • 1/4 cup (60 mL) chopped fresh parsley

 

Directions

  1. Heat oil in a large pot over medium heat. Stir in onions, mushrooms, pepper, and thyme. Cook for 3 minutes. Pour in wine to deglaze the pot, cook stirring for 30 seconds. Stir in farro and garlic, cook for 1 minute.
  2. Stir in broth and bring to a boil. Reduce heat to medium-low, cover, and cook for 30 minutes or until the farro is tender.
  3. Remove lid, stir in frozen peas and continue cooking and stirring for 8 minutes, uncovered, until desired thickness has been reached.
  4. Remove from heat, stir in parmesan cheese and garnish with fresh parsley.

 

 

 

Halloumi Kebabs

Halloumi Kebabs

Eating with your hands is tradition at a barbecue and these skewers are no exception! The salty halloumi cheese is the perfect complement to the umami-rich mushrooms. Customize these skewers any way you like!

Ingredients

250g halloumi cheese
1 yellow pepper, deseeded
1 red onion
8 large white or crimini mushrooms
1 tbsp (15 mL) olive oil
2 tbsp (25 mL) fresh chopped coriander
juice of 1 lime
1 clove of garlic, crushed
freshly ground black pepper

Directions

1. Cut the cheese, pepper and onion into even-sized pieces about 1 inch (2.5 cm) square.
2. In a large bowl, mix the oil, coriander, lime, garlic and plenty of ground black pepper. Stir in the cheese, pepper, onion and mushrooms and leave to marinate in the fridge for at least 30 mins or overnight if preferred. 3. When you’re ready to barbecue the kebabs, thread the cheese and vegetables onto skewers.
4. Place the kebabs over the hot coals, turning occasionally until charred at the edges – about 10 minutes. Brush with leftover marinade juices as you turn them.
5. Serve with a green salad.

Mushroom Lasagna

Skillet Mushroom Lasagna

Recipe courtesy of Sweetsugarbean.

Serves: 4 | Prep time: 30 minutes | Total time: 45 minutes

Ingredients

6 lasagna noodles (about 2 inches wide)
1 Tbsp butter
1 lb cremini mushrooms, sliced
1 clove garlic, minced
5 cups assorted baby greens such as spinach, kale, chard, arugula
1/4 teaspoon each salt and pepper
3 Tbsp all-purpose flour
3 Tbsp butter
2 cups milk
1 cup shredded mozzarella cheese
2/3 cups extra-smooth ricotta cheese
1 Tbsp Dijon mustard
pinch cayenne pepper
pinch nutmeg
1/4 cup grated Parmesan cheese
canola oil for greasing skillet

Directions

  1. In large saucepan of boiling salted water, cook the noodles for 2 minutes less than package instructions for al dente; drain.
  2. While the noodles are cooking, in a 10-inch cast iron skillet, heat the butter over medium-high heat. Cook the mushrooms and garlic, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add the baby greens, and cook, stirring occasionally until they begin to wilt, about 2 minutes. Scrape into a bowl. Stir in the salt and pepper.
  3. In a small saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup of the mozzarella, the ricotta, mustard, cayenne pepper and nutmeg. Stir constantly until the cheese is melted. Remove from the heat.
  4. Wipe out the cast iron skillet after you cook the mushrooms and greens and give it a little greasing with canola oil. . Pour 1/2 cup of the sauce into bottom of the skillet. Arrange 3 of the noodles over top, you may need to trim the ends to fit skillet. Top with half of the mushroom mixture. Spoon half of the remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with the remaining mushroom mixture, sauce and mozzarella. Sprinkle with Parmesan cheese. 5. Bake in 400°F oven until mozzarella is melted and sauce is bubbly, about 1015 minutes. Broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes before serving.