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.

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.