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!
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
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.
Even those weary of blue cheese, will savour this creamy Gorgonzola pasta loaded with golden locally grown mushrooms, crisp sage, and toasted walnuts. Not for the faint of heart, this decadent dish is easy enough for a quick weekday dinner yet impressive enough for entertaining. Serve with a salad of bitter greens and lemon to cut the richness of the sauce.
½ lb./250 g. pappardelle
2 tbsp butter
24 sage leaves
1 lb./450 g mixed mushrooms (cinnamon cap, shitake, king oyster
2 tbsp white wine (optional)
1 cup heavy cream
4 oz./113 g. Gorgonzola Dolce, plus more to taste
¼ cup chopped walnuts, toasted
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.
Heat butter over medium heat in a large skillet. Fry half the sage leaves until crisp, about 1-2 minutes. Remove to a paper-towel lined plate.Repeat with remaining sage.
Add the mushrooms to the skillet. Cook until golden brown. Remove and keep warm.
Add the wine, scraping the bottom of the pan to release any browned bits.
Cook until reduced by half. Add the cream and bring to a simmer. Cook until thickened.
Whisk in the cheese, adding more to taste if desired.
Add the pasta and mushrooms, tossing to coat the noodles. Season to taste with salt and pepper and garnish with sage leaves.
1 tablespoon olive oil
2 tablespoons unsalted butter
2 medium red onions (approx. 450 g total), finely diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 medium carrot (150 g), diced small
½ cup dry red wine
900g mixed mushrooms, thinly sliced (if using shiitake, you can leave the smaller ones whole)
1 cup vegetable stock (I used mushroom)
½ cup red wine
250 mL (1 cup) canned diced tomatoes, not drained
2 tablespoons tomato paste
Flaky sea salt and freshly ground black pepper, to taste
Chopped curly parsley, to serve
Freshly grated parmesan, to serve
Heat the olive oil and butter in a heavy pan over medium heat.
Add the onions, garlic and thyme and cook until just the onions and garlic are starting to soften.
Add the carrots to the pan and cook for approximately 5 minutes until carrots are just beginning to soften.
Add the wine to the pan and cook until the wine has just about evaporated.
Add the mushrooms to the pan and cook until they brown and soften slightly and start to release their juices.
Add the stock, increase the heat to high and bring to a boil.
Add the tomatoes and tomato paste and mix to combine.
Reduce the heat to low, partially cover and simmer for about 20 minutes.
Season to taste, serve on top of pasta and sprinkle with a little parsley and parmesan.
Who doesn’t love a big plate of gravy dripping, cheese squeaking poutine? Well in Canada at least.
I’ve taken some of the best parts of poutine and created these wonderful little bites of perfection. Fries, cheese and a rich mushroom gravy all surrounded by a buttery crust that fit into the palm of your hand.
1 tbsp olive oil
3 cups sliced cremini mushrooms
1 medium onion, sliced
3 tbsp flour
1 cup beef broth, vegetable broth, dark beer or combination of any of those three
1 tsp dried thyme
4 sheets puff pastry, thawed
2 cup shoestring French fries
1 cup cheese curds
In a large sauté pan over medium heat the oil until shimmering. Add the onions and mushrooms and cook until caramelized about 30-40 minutes.
Sprinkle the mushrooms with flour and cook for 1 minute.
Add your liquid of choice and increase to high. Bring to a boil and stir until thickened. You want your gravy very thick.
Place mushroom gravy in a long narrow dish and place in fridge. You want the mixture to be cold when you assemble to keep the pastry from getting super soggy. By putting it in a long dish you are giving it more surface area to cool quicker. Should only take about 20 minutes.
Cook your French fries according to package directions. Cut into smaller pieces.
Preheat oven to 425 degrees. Roll out your first sheet of pastry.
Make little hills of about 1 tbsp fries, mushroom gravy and cheese. Brush some water around the edges of the hills and place the second sheet on top. Press the dough down around the little hills to seal in the ingredients.
Using a pizza/pastry roller or a knife cut the little packages into individual pockets. Place on a cookie sheet lined with parchment and bake for 15-20 minutes until golden.
Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 4 double or 8 single
6 Organic free range eggs
4 tablespoons milk/
200g mixed mushrooms (Enoki, Baby Portobello’s, Shitake, Oyster)
50g grated Parmigiano Reggiano or Grana Padano
1 clove garlic
1/4 yellow onion chopped
4 tablespoons e.v.o Oil
I teaspoon butter
1 Tablespoon freshly chopped Italian parsley
1 teaspoon dried thyme
1/4 cup white wine
Fine sea salt and fresh cracked pepper to taste
1/4 cup European shaved black Truffle cheese
Clean mushrooms, cut them in slices preserving their shape
Clean garlic and press releasing some of the oil, in a sauté pan drizzle in 2 tablespoons evo oil and bring to a medium to high heat and toss in onions and garlic.
Continually stir until onion becomes soft and translucent about 2 minutes, then add in mushrooms. and stir, you may need to add a bit of oil as the mushrooms will absorb a bit, season with salt and pepper.
When the mushrooms are well coated with the oil add in the thyme and white wine and cook for about 10 minutes or until wine is all dissipated stirring occasionally. Finish with sprinkle of parsley and set aside to cool.
Crack eggs in a medium bowl, spoon in milk ,add some salt and pepper and the grated Parmigiano cheese or Grana whichever you have and stir well until eggs, milk and cheese are well incorporated, add in cooled mushrooms leaving about 1/8 of the mushrooms for later use and stir again.
In a 10 inch sauté pan drizzle in 2 tablespoon evo oil and drop in the butter, heat on low until butter melts and rotate pan to evenly distribute the oil and butter throughout the bottom of the pan.
Pour egg and mushroom mixture into sauté pan and move pan to evenly distribute the mixture well. Move mushrooms so they are distributed well throughout the pan. Cover and let cook for 10 minutes on very low heat. With a spatula check it from time to time to see that bottom is not browning.
When the bottom is firm and a nice creamy color, put the remaining mushroom nicely on top, place a 10 inch dish that fits tight inside the pan and holding the dish firmly turn the pan upside down releasing the frittata from the pan to the plate. Then slowly slide the frittata nicely back into the pan.
Let it cook on low for about 2-3 minutes uncovered check it by lifting the edge with a spatula if it is firm take off heat and slide frittata onto a plate, and shave some black European black truffle cheese on top and finish with a sprinkling of fresh chopped parsley, cut into 8 equal slices and serve.