Grilled Mushroom Sandwich

Grilled Portabella Mushroom Sandwich

Recipe courtesy of Chef Sous Chef.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Ingredients

4 large portabella mushrooms, thinly sliced
3 tbsp extra virgin olive oil
1 lemon, juiced
1 sprig of mint, chopped
½ tsp salt
¼ tsp black pepper
8 slices of bread
¼ cup mayo
½ cup ricotta cheese
8 sun dried tomatoes, thinly sliced
2 cups arugula

Instructions

  1. In a medium bowl, toss together the portabella mushroom slices, 3 tablespoons of olive oil, lemon juice, mint, salt and pepper.
  2. Preheat your barbecue or grill pan to medium high heat. Place the portabella slices and the bread on the grill. Cook for 2-3 minutes until grill marks have formed on the bread and mushrooms start releasing juices. Flip everything and grill for an additional 2-3 minutes until mushrooms are cooked through.
  3. To assemble each sandwich, spread 1 tablespoon of mayo on one slice of bread and 2 tablespoons of ricotta on the other slice of bread. Arrange a quarter of the mushroom slices on top of mayo, then top mushrooms with the sun dried tomatoes. Next place a handful of arugula then top with the other slice of bread. Cut in half and serve with your favourite sandwich side.
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Mushroom Truffle Four Cheese Lasagna

Recipe courtesy of SugarLoveSpices.

Prep time: 15 minutes | Cook time: 40 minutes | Serves: 4-6 people

Ingredients

A small basket of mixed mushrooms (2 portobellini, 1 bundle enoki, 2 oysters, 6 shiitake)
10 oven-ready lasagna sheets
140 g fresh mozzarella
60 g Italian mild Asiago cheese
30 g Parmigiano Reggiano
40 g Taleggio
2 Tbsp. e.v.o. oil
2 cloves garlic
1/2 cup white wine
2 drops white truffle oil
2 Tbsp fresh chopped parsley
1 Tbsp fresh thyme
Salt and pepper to taste
Pinch of peperoncini (red chilli flakes)
125 ml of Mushroom Panna (or heavy cream)
125 ml Half and Half cream

Preparation

  1. Pre-heat oven to 375 degrees F.
  2. Wash, dry and chop mushrooms into slivers.
  3. In a medium cast iron pan drizzle in e.v.o. oil and toss in garlic and peperoncini, bring to a med to high heat.
  4. Throw in mushrooms and begin to sauté for 2-3 minutes, sprinkle in 1/2 the parsley and all of the thyme, and stir.
  5. Season with salt and fresh cracked pepper, and when mushrooms begin to soften add in the white wine and let it cook till the wine evaporates about 5 minutes. Finish with a few drops of white truffle oil. Take mushroom out of the pan leaving a few for flavoring and in the same cast iron pan pour in the Mushroom Panna and Half and Half cream. When the mixture is warm add in the Taleggio and Asiago cheese. Stir until cheese is all nice and melted inside and sauce is thickened a bit, about 5 minutes.
  6. While sauce is cooking put a pot of salted water to boil.
  7. Place lasagna sheets in boiling water and cook for 2-3 minutes, take out and place in a bowl of cold water to stop the cooking time. If you want to omit this step, just add more liquid to the sauce and use the uncooked lasagna sheets.

Directions

  1. In an 8-inch by 11-inch baking dish, spoon some of the cream sauce onto the bottom. Layer the lasagna sheets letting some of the sheets to come up the sides. Spoon some more of the cream sauce and sprinkle over the top with the Parmigiano and mozzarella, and finish with a sprinkling of the sautéed mushrooms.
  2. Take some more lasagna sheets and lay perpendicular to the last layer again allowing the sheets to come up the sides a bit. Spoon sauce on top and sprinkle with Parmigiano and mozzarella and finish again with sautéed mushrooms.
  3. Continue this until you have completed 4 layers and the top will be finished with sauce, cheese, and mushrooms.
  4. Place in the preheated oven and cook for 20 minutes, then turn oven to low broil and cook for an additional 3 minutes.
  5. Take out of the oven and let rest for about 10 minutes.
  6. Cut and serve. Enjoy!
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Asparagus-Mushroom Ravioli

Asparagus-Mushroom Ravioli

Recipe courtesy of The Cookie Writer.

Prep: 15 minutes | Cook Time: 20 minutes | Total: 35 minutes | Serves: 4

Ingredients

1 large portobello mushroom, halved lengthwise and then roughly chopped
1/2 lb button mushrooms, sliced
1/2 lb mini Bella mushrooms, sliced
1.5 lbs asparagus, trimmed and sliced into 2-inch lengths
1 garlic clove, minced
1/4 tsp. crushed red pepper flakes (optional)
2 tbsp. salted butter + more for serving
1/2 oz fresh chives, roughly sliced
Salt and pepper
1/2 cup freshly grated Parmesan cheese + more for serving
500 g fresh three cheese-stuffed ravioli pasta (you can also use a meat variety for non-vegetarians.)

Directions

  1. Prepare pasta according to package directions (using salted water.) Drain and reserve 1/2 cup of pasta water.
  2. Place large frying pan over medium-high heat. Add butter and once bubbling, stir in mushrooms. Cook for 5-7 minutes, or until beginning to brown. Stir in garlic, asparagus, salt, pepper, red pepper flakes, and half the chives. Cook for another 10 minutes, or until mushrooms are nicely browned and asparagus is tender-crisp.
  3. Pour in 1/4 cup pasta water and cook for 1 minute. Stir in cooked pasta and cheese. If mixture is really dry, add in a bit of butter with additional pasta water if desired. For us, the butter was enough!
  4. Serve with additional Parmesan cheese (if desired) and remaining chives!
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Mushrooms Soup

Pressure Cooker Cream of Mushroom Soup with Smoky Sour Cream

The hottest cooking appliance these days has got to be the electric pressure cooker. Unlike the scary stove top cookers of old, these operate as smoothly as a rice cooker or a crock pot and allow you to make foods that usually require a long simmer/braise/roast in a fraction of the time. Speed is great but it’s not the only reason to pressure cook as the actual method results in food that retains more nutrients and has more intense flavours than the same dish when cooked all day in the crock pot.

Recipe courtesy of Carole from The Yum Yum Factor

Prep and Cook Time: 30 minutes | Serves: 8 cups

Ingredients

Mushroom Soup:
Approx 4 tbls of olive oil
1kg (2 lbs) of King Oyster mushrooms, Shiitakes or a combination of both, roughly chopped
1 onion, chopped
2 cloves garlic, smashed
1/2 cup dry sherry
1 litre (4 cups) mushroom stock or broth (boxed mushroom stock but you can use mushroom bouillon or, if you don’t have that, chicken broth) – top up with water if you are a bit short
7 or 8 sprigs fresh thyme, tied in a little bundle with kitchen twine
Kosher salt and freshly ground black pepper
250 ml evaporated milk
Italian Parsley, chopped coarsely

Smoky Sour Cream:
1/2 cup sour cream
1 tsp Hot Smoked paprika
Juice from half of a lemon
Pinch kosher salt

Method

  1. Preheat your pressure cooker until it is hot. Add in about 1 tbls of olive oil and about 1/3 of the chopped mushrooms. Sprinkle with a pinch of kosher salt and cook until nicely browned.
  2. Remove them to a bowl, add another scant tbls of olive oil and brown the rest of them, adding a pinch of salt and then remove those the same bowl, continuing until they are all browned.
  3. Add one more tbls of olive oil and saute the onion, until soft, add in the garlic for 1 minute and then add the sherry, deglazing the pan with it and let it come to a boil. Pour in the mushroom stock, add the mushrooms back in, throw in the thyme, grind in some black pepper and lock the lid in.
  4. Some machines require you to hit the cancel button and then another button to set the time for cooking, so use whatever method/buttons your cooker requires. If you are using a stove top, old school pressure cooker, disregard all the button pressing and pressure cook as usual.
  5. Cook the soup on high pressure for 10 minutes. While the soup is cooking, mix all of the Smokey Sour Cream together and set aside. When the time is do a quick release, fish the thyme stalks out of the soup, add in the evaporated milk and then using an immersion blender, puree the soup until it’s quite smooth.
  6. Serve with a dollop of Smokey Sour Cream and plenty of freshly chopped parsley.

With the popularity of pressure cookers on the rise, this recipe for mushroom soup is going to be a must have for your cooking appliance! Not only can you make the recipe is little to no time, it taste amazing too! What’s not to love!

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Mushroom Pakoras with sauce

Mushroom Pakoras with Mint-Cilantro Dip

This recipe is a bit of a globe trotter. The chickpea batter is inspired by Indian pakoras, yet the mushroom pieces emerge from the oil lightly coated, like Japanese tempura. With its mix of mint, cilantro and lime, the sauce could be Mexican. The mushrooms? Grown right here in Canada. Given the diversity of flavours and ingredients, I’m tagging this an international dish.

While you don’t need a passport to make these, if you’re new to deep frying, you might want to familiarize yourself with the territory before forging ahead.

  1. Small pieces deep fry more quickly and evenly than larger pieces. If your mushrooms are tiny, you can deep-fry them whole, but with standard-sized mushrooms, quartered works best in this recipe.
  2. Use a light, neutral oil with a relatively high smoke point. Canola, peanut, safflower, and sunflower oils are good choices.
  3. Make sure your saucepan has high sides and a heavy bottom for even heat distribution.
  4. Don’t fill the pot with oil more than half way. This prevents splashing and wastes less oil.
  5. Oil heat is crucial to a crisp batter. You’re aiming for 375°F. I use a candy thermometer to monitor the oil, but a simple drop of batter will do the trick. Simply drop a bit of batter into the oil. If it bubbles and rises to the surface, the oil is hot enough. If it burns, it’s too hot. If it sinks, it’s not hot enough.
  6. The oil temperature will drop when you add the pakoras. Make sure it returns to temperature between batches.
  7. Don’t overcrowd the pakoras. They need space to cook evenly. Frying fewer pieces will also help maintain a steady oil temperature between batches.

Mushrooms are an ideal ingredient to start your deep-frying ventures. Their dry exterior means they won’t splutter when they hit the oil. Because they cook quickly, these pakoras can be in and out of the oil in minutes.

Recipe courtesy of Charmian Christie of The Messy Baker.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Serves: 4 to 6

Ingredients

Mint-Cilantro Dip

3/4 cup roughly chopped cilantro

1/4 cup roughly chopped fresh mint

1/4 cup vegetable oil

2 tablespoons lime juice

1 teaspoon honey

1/8 teaspoon cayenne

generous pinch fine sea salt

Mushroom Pakoras

3 cups vegetable oil, divided

8 to 10 white button mushrooms, about 2 inches wide

1 cup chickpea flour (also called gram flour or besan)

1 tablespoon cumin seeds

1/2 teaspoon fine sea salt

1/8 teaspoon cayenne

1 clove garlic, crushed

1 cup club soda

Method

Mint-Cilantro Dip

Place all the dip ingredients in a blender. Pulse until smooth, scraping down the sides as needed. Pour into a small bowl and set aside while you cook the pakoras.

Mushroom Pakoras

  1. Line a baking sheet with a few layers of paper towel. Set aside.
  2. Pour all the oil except 1 teaspoon into a medium, heavy bottomed saucepan and place over medium heat. Heat oil to 375°F while you prepare the pakoras.
  3. Wipe mushroom caps, remove stems and save for another recipe. Cut the cap into quarters. Set aside.
  4. In a medium bowl, whisk chickpea flour, cumin seeds, salt, and cayenne to combine.  Add the crushed garlic and the reserved 1 teaspoon oil. Slowly whisk in the club soda. The batter should be smooth and thick like pancake batter. Add the mushroom pieces and toss to coat evenly.
  5. When the oil has reached 350ºF, use a fork to gently place 6 to 8 pakoras —  one at a time —  in the hot oil. Cook 2 to 3 minutes, turning once, until golden brown all over. Remove Pakoras with a slotted spoon and place on the paper towels to drain. Continue cooking the pakoras in batches making sure the oil returns to temperature each time.

Serve while still hot with the dipping sauce on the side.

This bite-size snack is perfect for any occasion, from a girls night in to a Super Bowl party. A big thank you goes out to Charmian Christie for sharing this mouthwatering, culinary treat!

 

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