Creamy Mushrooms and Greens on Toast

Recipe and photo courtesy of Suganya from Relish The Bite.
Prep Time: 2 mins. | Cook Time: 10 mins.
Tip: To make this recipe vegan, use vegan creams made from soy milk, use the cashew cheese instead of normal cheese and avoid the butter!

Ingredients

Bread (any kind) – 2 slices
Mushroom – 1.5 cup
Shallots – 2, chopped finely
Garlic – 2, minced
Butter/ oil – 2 tbsp
Cream – 2 tbsp, cooking cream
Pepper – 2 tsp, freshly ground
Parsley – 3 tbsp
Cheese slices – any kind you fancy.
Salt – as needed

Method

1. Wash the mushrooms and cut off the stems. Chop the mushrooms bite size.
2. Melt 1 tbsp of butter/oil in a pan in medium high heat; add the shallots and when it translucent now add the mushrooms and generous pinch of salt and cook until liquid has evaporated and mushrooms are nicely browned. It takes around 5-6 minutes. Then add the cream, parsley and pepper to it.
3. Mix well and switch off in 2 minutes when it in a consistency that it is not watery nor dry. It should be creamy. Transfer this to a plate.
4. In the same pan, drizzle oil or butter, toast the bread.
5. Now serve by placing the hot bread with a slice of cheese and top with the creamy mushrooms parsley mixture.

Coconut Mushroom Puffs

Recipe and photo courtesy of Samantha from It Doesn’t Taste Like Chicken.

Prep Time: 20 mins. | Cook Time: 25 mins.
Tip: If you like, you can make the mushroom mixture ahead of time and store in an airtight container until you are ready to full the puff pastry.

Ingredients

1 Puff Pastry, thawed (Check ingredients to make sure it is vegan, most are)
16 oz Mushrooms (two of those little boxes, or one of the big ones)
4 Cloves Garlic
½ Cup Canned Full Fat Coconut Milk (shaken well before measuring)
2 teaspoons Corn Starch
1 Tablespoons Coconut Oil or Canola Oil
1 Tablespoon Nutritional Yeast
½ teaspoon Dried Thyme
½ teaspoon Dired Oregano
¼ teaspoon Salt
Several Grinds of Pepper
Flour for rolling the puff pastry
Chives, Cilantro, or Parsley for Garnish (optional)

Method

To Make the Coconut Mixture:
1. Start by making the coconut mushroom filling. Slice the mushrooms and mince the garlic.
2. Mix together the coconut milk and corn starch and set aside.
3. Heat the coconut oil in a pan over medium high heat. When it’s hot, add the mushrooms and garlic.
4. Sauté the mushrooms for about 5 minutes until they soften and begin to release their juices.
5. Stir in the coconut milk mixture, nutritional yeast, thyme, oregano, salt and pepper. Reduce heat to a simmer.
6. Continue to cook for about another 5 minutes, until the sauce thickens a bit. Remove from heat.
To Make the Puffs:
7. Preheat the over to 400F (200C).
8. Lightly flour a clean work surface and use a rolling pin to roll out the puff pastry to a rectangle that’s about 9″ x 12″.
9. Use a long knife to cut the puff pastry into 24 squares. that’s 3 cuts down the longest direction, and 5 cuts across the shortest direction.
10. Push each puff pastry square into the mini cupcake pan, so that the edges of the puff pastry, come up the sides forming a little cup to hold the mushroom mixture. If any of your squares are a little too small, just use your rolling pin to roll it out a little more.
11. Divide the mushroom mixture evenly among the cups.
12. Bake for 25 – 30 minutes, rotating the pan once, until the edges of the puff pastry are golden. To remove them, use a knife to pop them out of the pan.
13. Finely chop chives, cilantro, or parsley, and sprinkle on the mushroom puffs for garnish.

Barley Aracini with Shiitake and Seaweed

Recipe and photo by Bernice of Dish ‘n’ the Kitchen.

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

Ingredients

1/3 cup finely diced onions
2 garlic cloves; minced
olive oil
1/3 cup white wine (I used Pinot Grigio)
1 cup pearled pot barley
1 cup shiitake mushrooms (or 1/2 cup dried mushrooms; reconstituted and chopped)
3 cups mushroom stock
1/4 cup nutritional yeast flakes (optional)
3/4 cup fine seaweed stems; reconstituted in boiling water, then drained, and chopped (if desired)
salt and pepper
panko crumbs (or regular bread crumbs)
canola oil for frying

 

Method

1. Add two tablespoons of olive oil in a medium pot on medium to high heat.
2 Heat up mushroom stock in a separate pan. Add finely diced onion and sauté until translucent before adding the minced garlic. Continue to sauté for another minute or two. Add pearled pot barley and stir, coating the grains in olive oil.
3. If the contents of your pan are sticking, it may require additional olive oil. Pour in wine and reduce so that the alcohol has a chance to burn off.
4. Add heated mushroom stock, a 1/2 cup at a time, stirring until the liquid has absorbed into the barley in between each addition.
5. In the meantime, finely dice the shiitake mushrooms and sauté in a separate pan until soft. Set aside. To tell if your barley is cooked, taste a grain and if you can chew it (but it still sticks to your teeth) it is finished.  Stir in the mushrooms, nutritional yeast, and reconstituted seaweed stems. Allow to cool thoroughly.
6. After the barley risotto has cooled, roll into balls and coat with panko. If you find the mixture quite sticky it helps to have slightly damp hands. Deep fry in a large pot or deep fryer until golden.

Baked Feta with Spicy Thyme Mushrooms

This appetizer is impossible to keep your fork out of and a breeze to whip together on a whim.

Recipe by Kelly of The Gouda Life.

Prep Time: 10 mins. | Cook Time: 40 mins.
Tip: Clean mushrooms by dampening a clean towel or paper towel and gently wiping the caps of the mushroom. Don’t submerge or rinse them in a colander as the water will mess with the texture.

Ingredients

1 1/2 cups spicy mushrooms, recipe to follow
1 8-10oz block of feta
2 tbsp scallions or chives, sliced thin or minced
2 tsp high olive oil
fresh ground pepper
1 tbsp fresh parsley, minced
bread, crackers, chips, sliced cucumbers etc, for serving

Spicy Thyme Mushrooms

1 tbsp unsalted butter
1 tbsp olive oil
1/2 lb crimini mushrooms, sliced thin (cleaned* + stems removed)
2 cloves garlic, sliced thin
1/4 – 1/2 tsp red pepper flakes
1/4 tsp fresh thyme
2 tbsp brandy, optional
zest from 1/2 lemon
1 tbsp fresh lemon juice
1 tbsp fresh parsley, minced
generous pinch seal salt
few pinches of fresh ground pepper

 

Method

1. Preheat the oven to 375.
2. Place the feta, sliced into two pieces lengthwise, into a baking dish or oven-safe skillet. Top the feta with the thyme mushrooms, drizzle with the olive oil and bake for 20 minutes or until everything is warmed through and feta is softened slightly.
3. Garnish with parsley and fresh ground pepper. Serve right from the pan with thinly sliced toasted baguette, crackers or slices of cucumber.

 

Spicy Thyme Mushrooms
1. Preheat oven to 400.
2. Place butter and olive oil in a large skillet over med-high heat. When hot, add the sliced mushrooms and let them sit without stirring for 5-8 minutes [note: do not salt them until they are crisped up]. They’ll release their moisture and might look watery, but it will evaporate. They should be beautifully golden on the one side by after 5-8 minutes. Let them sit a little longer if not. Stir them around and let sit for another few minutes.
3. Add the garlic, red pepper flakes and thyme leaves and cook for another 2 minutes. Add the brandy, if using, and cook until fully reduced, 1 minute. Remove from heat, add the lemon zest + juice and parsley. Add ground pepper. Taste for seasoning and add more salt if needed.

Caprese Portabella Mushrooms

These Caprese Portabella Mushrooms are the perfect, filling side dish. Full of vibrant, summertime flavours, you’ll be tempted to enjoy these year round!

Recipe and photo by Taylor of The Girl on Bloor.

Prep Time: 10 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

8 portabella mushrooms
2 tbsp olive oil, divided
1 cup quinoa, cooked
2 cloves garlic, minced
4 tbsp balsamic vinegar, divided
½ tsp salt
¼ tsp pepper
16 mini buffala mozzarella balls
16 cherry tomatoes
¼ cup chopped fresh basil

Method

1. Preheat oven to 425 F.
2. Cook quinoa according to package directions. Meanwhile, gently wash away dirt from mushrooms, then carefully cut away stems and scrape out each mushroom. Set filling aside.
3. In a large bowl, toss quinoa with mushroom filling, minced garlic, balsamic vinegar, salt and pepper. Stuff each mushroom with filling, then top each with two mozzarella balls and two cherry tomatoes.
4. Cook in the oven for 15-20 minutes until cheese is completely melted. Remove from oven and top each mushroom with a bit of fresh basil. Enjoy!

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