Baked Potatoes with Creamy Mushroom Ragout

A hearty vegetarian-friendly mushroom ragout over a baked potato.

Recipe courtesy of Isabelle of Crumb: A Food Blog.

Prep Time: 20 mins. | Cook Time: 1 hr. | Serves: 4

Ingredients

Baked Potatoes:
4 large baking potatoes, washed and scrubbed
1 tsp olive oil
Kosher salt

Creamy Mushroom Ragout:
2 tbsp butter
2 tbsp olive oil
1 lb mixed fresh mushrooms, sliced
1 cup thinly sliced shallots
3 tbsp flour
1 cup chicken or vegetable broth
1/2 cup dry white wine
1 tbsp sweet paprika
1/2 cup sour cream
2 tbsp chopped fresh dill
1/4 cup chopped fresh parsley
Salt and pepper to taste

Method

Bake the Potatoes:

1. Preheat oven to 425°F. Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.

Prepare the Mushroom Ragout:

While the potatoes are baking, prepare the ragout.

2. In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy.

3. Add shallots and saute until soft and translucent, about 5 minutes.

4. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. 5. In a small bowl, whisk together white wine and flour until smooth.  Add to the pan along with chicken broth and paprika.  Reduce heat to low and simmer, uncovered, for 10 minutes or until thick.

6. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.

Assembly:

Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.

7. Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.

8. Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it’s messy, but it’s the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.

Spinach Polenta with Mushrooms, Leek and Poached Egg

This rich and flavourful polenta dish is perfect for a weekend brunch or weeknight meal. Creamy polenta is elevated with the addition of umami-rich mushrooms. A poached egg on top completes the dish and adds another layer of texture.

Recipe developed in partnership with Egg Farmers of Ontario.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

Polenta:
4 cups (1L) water
2 cups (500 mL) chopped spinach
1 cup (250 mL) polenta
1 tbsp (15 mL) butter
¼ cup (60 mL) grated Parmesan cheese
Salt and pepper
Mushrooms:
1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
1 large leek (white and light-green parts only), halved lengthwise, rinse and thinly sliced
2 cloves garlic, minced
1 tbsp (15 mL) butter
1/2 tbsp (15 mL) white wine vinegar
Poached Eggs:
4 large eggs
Water for poaching
1 tbsp (7 mL) white vinegar
Optional Garnishes:
Fresh chopped chives
Salt and pepper, to taste
Parmesan cheese

Method

Polenta:
1. In a large pot, over medium-high heat, bring water to a boil. Stir in chopped spinach. Slowly add polenta while whisking constantly. Continue to whisk until polenta is smooth, 5-6 minutes. Reduce heat to low, cook polenta 25-30 minutes. Whisk often. Remove from heat and add butter, Parmesan cheese, salt and pepper. Set aside.
Mushrooms:
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until browned, about 5 minutes. Add leek and cook until softened, about 8 minutes. Add garlic and butter, heat until butter is melted. Add white wine vinegar and stir until the liquid evaporates, about 2-3 minutes. Set mushrooms aside.
Poached Egg:
3. In a large saucepan, bring 3 inches of water and a splash of white vinegar to a simmer over medium-low heat. Crack 1 egg into a small bowl. Gently stir the water in a circle, and then gently slip egg into water. Poach about 3-4 minutes, then remove egg with a slotted spoon and pat dry. Repeat with remaining eggs.
Assembly:
4. To assemble, spoon polenta into bowl, top with mushroom & leek mixture, and then poached egg. Add optional garnishes.
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Sauteed Brussel Sprouts with Mushrooms and Bacon

It took some time, it took a few recipe attempts, but I did it, friends. I had finally created a Brussels sprout dish everyone actually enjoys. With the addition of mushrooms, bacon, and maple syrup to sweeten the deal, it became a winning combination. So if you have those picky eaters, I implore you try this delicious dish. 

Recipe and photo courtesy of Jenny from The Brunette Baker.

Prep Time: 20 mins. | Cook Time: 10 mins.

Ingredients

1 pound Brussels sprouts, trimmed and cut lengthwise (about 5 cups)
1½ cup white button mushrooms, cleaned and sliced
6-8 slices bacon, cooked, drained, and chopped*
1 small onion, finely chopped
1 clove garlic, minced
2-3 tablespoons pure maple syrup
Fresh cracked black pepper, to taste
*For a vegetarian option, omit bacon and replace bacon fat with olive oil to sweat vegetables.

Method

1. In a large frying pan, cook bacon until crispy. Remove from pan and place on paper towels to drain off excess fat. Reserve bacon fat.
2. Sweat sliced mushrooms in reserved bacon fat. Once mushrooms are tender, remove those from pan and set aside. Add chopped onion into the bacon fat and cook until transparent. Add in garlic.
3. Toss in shredded Brussels sprouts and cook for about five to seven minutes until tender.
4. Once tender, add mushrooms and chopped bacon back into the pan. Pour in maple syrup and mix together to ensure all ingredients are incorporated. Top with fresh cracked black pepper.
6. Serve while dish is still hot.
This dish is delicious with baked chicken legs, meatloaf, or even a fried egg.

Portobello Carpaccio

Recipe and photo courtesy of Janet from The Taste Space.

Prep Time: 15 mins.
Cook Time: 10 mins.

Ingredients

4 medium/large portobello mushrooms, stems and gills removed
1 tbsp olive oil
1.5 tsp red wine vinegar
1.5 tsp tamari/soy sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp liquid smoke
2 tbsp fresh lime juice, divided
1 tbsp capers, soaked and drained if salted
1 tbsp fresh rosemary, chopped

Method

1. Preheat oven to 400F. Line a baking sheet with a silpat. Degill and destem your mushrooms and discard.

2. In a small bowl, combine the olive oil, red wine vinegar, tamari/soy sauce, oregano, basil, liquid smoke and 1 tbsp fresh lime juice. Use a pastry brush to coat the mushrooms. Place the mushrooms, gill-side down and allow to marinate for 10 minutes.

3. Roast mushrooms at 400F for 4 minutes, flip the mushrooms to be gill side up, baste with the remaining marinade and continue to bake for another 4 minutes. Remove from oven and allow to cool for 10 minutes.

4. Once cool to handle, cut the mushrooms in thin slices with a serrated knife cut on a diagonal to the horizontal (ie, on a bias) to give you a larger surface area. Top with any remaining marinade.

5. If not serving immediately, place mushrooms in the fridge. Mine were excellent after 6 hours.

6. Prior to serving, arrange on a plate. Drizzle with the remaining 1 tbsp of fresh lime juice. Top with the capers and fresh rosemary.

Grilled Mushrooms Rockefeller

A take on oysters Rockefeller, these mushrooms are the perfect starter to any BBQ meal. Touched with a hint of smoke and filled with a savory blend of seasonal greens, garlic, panko breadcrumbs, and Parmesan, the meaty mushrooms remain the star. Whether it’s a simple weeknight meal or an impressive Summer dinner party, Grilled Mushrooms Rockefeller has you covered. Happy grilling!

Recipe and photo courtesy of Kathy from eatHalifax.

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

Ingredients

¼ cup butter
2 shallots, finely diced
2 cloves garlic, minced
1 cup packed baby spinach, chopped
1 cup packed arugula, chopped
2 tbsp. Pernod
½ cup panko breadcrumbs
2 tbsp. chopped parsley
¼ cup packed grated Parmesan
12 large cremini mushrooms
lemon slices, for serving

Method

1. Preheat a gas or charcoal grill to medium-high heat.
2. In a skillet over medium heat, melt the butter. Add the shallot. Cook until softened, about 3 minutes. Add the garlic, spinach and arugula. Cook until wilted, about 1 minute. Add the Pernod and allow the liquid to reduce.  Remove from heat. Mix in the Panko, parsley and Parmesan. Season to taste with salt, pepper, and a dash of Tabasco.
3. Remove the stems from the mushrooms. Brush the caps with oil then fill each mushroom with the prepared filling. Place the mushrooms on the grill, cover and allow to cook 12 minutes or until golden brown and tender.  Serve alongside lemon slices.