Mushroom Bulgogi

We like to go meatless at least a couple times a week but the food must be not only delicious, but hearty enough for my guys or they will happily eat dinner and then go out for a burger an hour later. I would say this Mushroom Bulgogi certainly fits the bill on all counts.

Recipe and photo courtesy of Carole from The Yum Yum Factor.

Prep Time: 15 minutes | Marinate: 1 hour | Cook Time: 10 minutes | Serves: 4-6

Ingredients

454 grams (1 lb) of white button mushrooms, sliced

marinade:
1/4 cup soy sauce
2.5 tbsp. of rice syrup, corn syrup or honey
2 tbsp. mirin
1 tbsp. sesame oil
1 tbsp. grated garlic (I used 5 cloves)
1 tsp grated ginger
1 small pear, finely grated 1/2 red onion, finely grated 10 grinds black pepper
2-3 tbsp. canola or grapeseed oil
1/2 large red onion, sliced 1/4” slices 1 carrot, julienned
2 cloves garlic, sliced
4 slices ginger, finely chopped
1 small Asian eggplant, halved lengthwise and thinly sliced small pinch kosher salt
200g (7oz) enoki mushrooms

Serve over steamed rice with optional garnishes: cilantro, scallion, sesame seeds, hot sauce

Method

1. Mix together all of the marinade ingredients – if you don’t want to finely grate everything, you can throw it all in the blender and mix it until it’s smooth – we don’t want chunks in there. Toss the mushrooms with the marinade and leave in the fridge for at least an hour to marinate.
2. Heat 1 tbsp. oil in a large pan and when it’s hot, throw in the onion slices. Cook for about 3 minutes, stirring often, until starting to get brown spots. Add in the garlic and ginger, stir fry for about 30 seconds before adding in the eggplant and carrot with a small pinch of kosher salt and cook that for 5 minutes.
3. Remove the eggplant and onion to a bowl and add another tbsp. oil to the hot pan. Start cooking the mushrooms in batches, removing them with a slotting spoon so that you are leaving the marinade behind, until they get nicely browned and remove them, as you go, to the bowl with the eggplant and onion. Keep drizzling in about 1/2 tbsp. of oil with each batch of mushrooms, reserving the marinade left behind.
4. When the mushrooms are all cooked, throw the contents of the bowl back into the hot pan. Give it a good stir and then add in the reserved marinade, letting it come to a boil and then throw in the enoki mushrooms and cook, stirring constantly, for another minute.
5. Serve the Bulgogi over steamed rice and garnish with a bit of cilantro, chopped scallion, sesame seeds and/or some hot sauce if you like.
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Meaty Mushroom Philly Cheesesteaks

I use meaty portabello and white/brown button mushrooms here. It would be delicious with one variety of mushrooms but I welcome the textural and flavour differences that comes from mixing a couple types.

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 minutes | Cook Time: 40-50 minutes | Makes: 4 sandwiches

Ingredients

Cheese Sauce
2 cups shredded extra sharp cheddar
1/4 cup cream cheese
1/4 tsp granulated sugar
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 (354ml) can 2% evaporated milk

Mushrooms Onions & Peppers
2 tbsp unsalted butter
2 tbsp olive oil
8 heaping cups sliced mushrooms
1/4 tsp sea salt
2 tbsp olive oil
2 red peppers, seeds removed and sliced
1 large sweet onion

To Serve
4 soft hoagies

Method

For the Cheese Sauce
Place a small pot with 1-2″ of water on the stove and place a bowl snugly into that pot ensuring the base of the bowl isn’t touching the water. This is a makeshift double boiler. Add all the cheese sauce ingredients to the bowl and turn stove on to med-high heat. Keep an eye on it and give it a good whisk every so often until the cheese is melted and smooth. Keep warm on low.

For the Mushrooms, Onions & Peppers
Melt the butter and oil in a large heavy skillet over medium-high heat on the stove. Add the sliced mushrooms, spreading them out as much as you can and let their liquids release, mixing every few minutes. Once the liquid reduces and the pan is dry again, let the mushrooms sit untouched for 5-6 minutes so they can develop a nice golden brown colour. Give them a mix and let them sit again, untouched, for 4-5 minutes or until they are all browned and crisped up. Add salt and stir for another 1-2 minutes. Remove mushrooms from the pan and set aside. Add the sliced onions and peppers into the hot pan with another 2 tbsp of olive oil. Let them cook, stirring only occasionally, until starting to turn golden brown. About 6-8 minutes.

Brush your hoagies with some oil or melted butter and toast/grill until light golden brown. Top each with 1/4 of the mushrooms, 1/4 of the red peppers and a few good glugs of the cheese sauce. Squish together and DIG IN. I dare you not to make a mess.

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Mushroom & Lemon Pepper Popovers

To get maximum rise, I spoon the cooked mushrooms into the bottom of the pan instead of folding them into the batter. Even so, some work their way up to the top during the baking process. The results? A crunchy top, flecks of mushroom, big air bubbles, and a mushroomy layer that just begs for a slice of bacon or a side of scrambled eggs.

Recipe and photo courtesy of Charmian from The Messy Baker.

Prep time: 10 minutes + 30 minutes resting | Cook time: 40 minutes | Makes: 6 Popovers

Ingredients

Popovers
1 cup all-purpose flour
1 teaspoon ground lemon pepper
2 teaspoons finely grated lemon zest
1 cup whole milk
3 large eggs
2 tablespoons melted butter

Mushroom Layer
6 medium white button mushrooms (about 2-inches wide each), chopped to 1/4-inch pieces
2 tablespoon butter, plus more for greasing the pan
1 teaspoon ground lemon pepper
Preheat the oven to 450°F with a rack positioned in the centre. Generously butter a 6-cup popover pan or large muffin tin.

Method

Popovers
In a 4-cup liquid measuring cup or medium bowl with spout, whisk together the flour, lemon pepper, and lemon zest.
In a small bowl, whisk together the milk, eggs, and melted butter. Pour the egg mixture over the flour mixture and whisk until combined. Cover and set aside for 30 minutes.

Mushrooms
In a medium skillet, over medium-high heat, melt the butter until bubbly. When it bubbles, toss in the sliced mushrooms and lemon pepper. Cook, stirring occasionally, until most of the water has been cooked out of the mushrooms and they are very tender.

Assembly
When the batter has rested 20 minutes, put the greased popover pan in the oven for 10 minutes to heat.

Once the popover pan is hot, remove it from the oven, and quickly close the oven door to retain the heat. Spoon the cooked mushrooms into the hot pan, being sure to distribute them as evenly as possible. Give the batter a stir, then gently pour it evenly between the six wells.

Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking for another 30 minutes. The popovers will emerge tall and golden brown with bits of mushrooms visible at the crown. Serve immediately. The popovers will deflate within minutes but should retain their signature air pockets.

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Mediterranean Mushroom Caps with Pine Nuts & Goat Cheese

Rich, earthy mushroom caps roasted with a sweet balsamic glaze, stuffed with a creamy mixture of goat cheese and roasted red peppers and crowned with golden toasted pine nuts. Ideal party fare, this appetizer is sure to impress even your most discerning guest. The recipe is a breeze to assemble and, because it’s vegetarian, gluten-free, and low carb, almost everyone can partake.

Recipe courtesy of Beth from Beth Dunham Photography.

Ingredients

500 grams large button mushrooms – about 20-24 mushrooms
1 tablespoon olive oil
1 tablespoon balsamic vinegar
130 gram soft goat cheese (4.5 ounces)
2 green onions – very finely chopped
1/4 cup finely minced roasted red pepper
Pinch hot paprika
2 -3 tablespoons pine nuts –toasted

Method

1. Preheat the oven to 375F. Wipe the mushrooms clean with a paper towel and remove the stems, reserve for another use. Whisk together the olive oil and balsamic vinegar and coat the mushrooms with the mixture using a pastry brush (or your fingers). Line a baking sheet with parchment and arrange your mushroom caps stem side up for roasting. Bake for 20-30 minutes, depending on their size, until they are light brown. The oil and balsamic will caramelize to form a sweet glaze which will contrast nicely with the earthy roasted mushrooms. Don’t be alarmed if the mushrooms release a lot of water during the roasting process. They will shrink a fair bit too.
2. While the mushrooms roast, toast your pine nuts and prepare the filling. Toasting the pine nuts is the most demanding part of this whole recipe. They will go from golden brown to black in the blink of an eye, and pine nuts are so expensive I hate to waste a single one. So, don’t blink, and watch them carefully as you toast them in a hot dry pan (cast iron is best) for 2-3 minutes, just until light golden brown. Remove the nuts from the hot pan, and set aside to cool. To prepare the filling, stir together the goat cheese, roasted red peppers, green onion, and paprika until combined. I always taste the filling at this point to see if I want to add a little more paprika. You could also substitute cayenne pepper or a splash of your favourite hot sauce if you like things on the spicier side.
3. Once your mushrooms have been roasted, remove them from the oven, and flip them over to allow any excess moisture to drain. When ready, fill the mushrooms with a generous amount of the cheese mixture and press 5-6 pine nuts into the top of the cheese. After all the mushrooms have been filled, replace the parchment on your baking sheet, arrange the mushroom caps on the tray and return to the oven for another 10-15 minutes. Make sure you take the time to sample one before you serve them, they’re likely to disappear quickly.
4. These stuffed mushrooms are equally at home served alongside fancy hors d’oeuvres at a posh cocktail party or with bowls of nachos and bottles of beer at your next Super Bowl party.
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Goat Cheese, Mushroom, and Herb Stuffed Tomatoes

This recipe is easy, fast, and absolutely delicious. Though vegetarian in this case, feel free to add some meat if you want. Gather all your ingredients and be ready to fall in love with couscous, goat cheese, mushrooms, and tomatoes!

Recipe and photo by Chidinma from Fruitful Kitchen.

Prep Time: 20 mins | Cook Time: 35 mins | Serves: 6

Ingredients

6 large tomatoes
1/2 cup chopped mushrooms
1/2 cup uncooked couscous
3 tablespoons olive oil
1 teaspoon garlic
1/2 cup mixed herbs: cilantro, parsley and basil
1/4 cup black olives
4 ounces goat cheese
1/2 cup bread crumbs
Salt and pepper to taste

Method

1. Preheat your oven to about 350°F. While you do this, begin prepping your tomatoes by slicing off the top of your tomatoes–where the stem is–and remove the seeds. You can use a short sharp knife and cut off the filling and seeds, or use a small teaspoon, but make sure to leave the tomatoes walls intact.
2. It’s time to make the couscous, in a pot add 1 cup of water, and a drizzle of vegetable or chicken stock. Separately, add a drizzle of the olive oil to the couscous. Once water is steaming, put in the couscous and let it steam in the water for about 5 minutes.
3. In a separate bowl, mix the olives with the remaining olive oil and about 3/4 of the total goat cheese. Put in the mushrooms and add the mix of herbs, then transfer everything to the couscous. Stir it all together.
4. When everything is mixed, add about half of the bread crumbs, salt and pepper to your taste and mix together again. Once done, divide the mixture evenly between the 6 tomatoes.
5. Make sure the mix is stuffed completely, you can make it all even using a spatula. When they all look good, add the remaining bread crumbs and goat cheese. If you have olive oil left, drizzle some more on top.
6. Place your tomatoes on a baking sheet and put it in the oven for about 15 minutes. Check that the bread crumbs are golden and your tomatoes are soft, but make sure that they aren’t too watery.
7. Take them out and let cool for about 2 minutes. Serve warm.
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