Mushroom, Arugula and Goat Cheese Flatbread

This recipe for flatbreads is the perfect springtime dish. The mushrooms make this dish hearty and filling, making it the perfect dinner for busy nights. 

Recipe and photo by Louisa from Living Lou.

Prep Time: 10 mins | Cook Time: 7 mins | Serves: 4

Ingredients

4 small naan breads
2 tsp olive oil
2 tbsp butter
2-225g pkg. Sliced button mushrooms
2 cloves garlic, thinly sliced
¼ tsp salt
2 tsp fresh thyme leaves
Arugula
Goat cheese
Aged balsamic vinegar

Method

1. Preheat oven to 400F. Brush both sides of naan breads with olive oil. Bake in the oven for 5-7 minutes.
2. Meanwhile, in a large pan, heat butter over medium heat. Add garlic, mushrooms and salt, cook until browned, about 5-7 minutes, stirring occasionally. Remove from heat and stir in fresh thyme.
3. Divide mushrooms evenly between naan, top with a handful of arugula, sprinkle with goat cheese and drizzle with aged balsamic vinegar. Slice and serve.
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One-Pan Baked Eggs with Mushrooms and Potatoes

Brunch doesn’t get much easier than this one-pan, hands-off recipe for baked eggs. I love how the potatoes and onions get roasted and crispy alongside the caramelizing mushrooms, providing the perfect foil for the eggs. Thyme and fresh lemon squeezed on right at the end add a bit of brightness, for a meal that ends up striking just the right balance of being filling without leaving you feeling over-stuffed.

Recipe and photo by Alanna from One Tough Cookie.

Prep Time: 5 mins. | Cook Time: 25 mins.

Ingredients

1 Tablespoon clarified butter or your preferred oil
1 large baking potato, cut into 1/2-inch cubes
1/2 small red onion, coarsely chopped
1 Tablespoon chopped fresh thyme
1/4 teaspoon salt
1 cup quartered, stemmed white mushrooms
2 cups coarsely torn oyster mushrooms
2 eggs
Fresh cracked black pepperFor serving:
Wedges of lemon
Green salad

Method

1. Heat oven to 400°F. In a large oven-safe skillet, melt clarified butter. Add potato, onion, thyme, and salt. Bake for 10 minutes.
2. Carefully remove hot skillet from oven and stir in mushrooms. Return to oven and bake for an additional 10 minutes.
3. Carefully remove skillet from oven. Toss the roasted vegetables. Using a spoon, create two indents in the roasted vegetables. Crack an egg into each indent and return skillet to oven for 4-6 minutes, until egg whites have cooked but yolks are still soft (or longer, of course, if you aren’t a fan of runny eggs, about 10 minutes total).
4. Remove from oven, and season with cracked black pepper (and additional salt) if desired. Serve with a green salad, and some slices of lemon for a little acidity on the potatoes.
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Grilled Mushroom Oriental Salad

Assorted fresh mushrooms and a zesty oriental style dressing are the stars in this warm zippy salad– perfect for lunch or to accompany grilled meat.

Prep Time: 16 mins. | Cook Time: 6 mins. | Makes: 4 main course servings

Ingredients

1 ½ lb (675 g) white mushrooms
2 bird’s eye chili peppers
2 bay leaves
1 tsp (5 mL) yellow mustard seeds
1 ¼ cups (300 mL) unseasoned rice vinegar
¼ cup (60 mL) soy sauce
1 tsp (5 mL) sesame oil
1 tsp (5 mL) wasabi powder
1 tsp (5 mL) grated fresh ginger

Method

1. In small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and ginger root; set aside. Pile mushrooms in centre of large piece of heavy-duty aluminum foil. Drizzle with teriyaki sauce. Fold edges and ends to seal well. Barbecue on high heat about 5-6 minutes or until steaming. Heat dressing on barbecue or stove-top just until boiling.
2. Divide salad greens evenly among 4 large salad plates. Top with warm mushroom slices and drizzle with hot dressing. Sprinkle sesame seeds on top. Serve immediately.

Tip
Prepare dressing in micro proof bowl or glass (2 cup/500 mL) measuring cup and heat in microwave until boiling.
Mushrooms could be cooked in 425º F (220 ºC) oven instead of barbeque.

Variation
Substitute roasted garlic teriyaki sauce for plain teriyaki sauce.

Nutritional Information
Per Serving
Calories: 193
Sodium: 1310 mg
Protein : 8.3 g
Fat: 12.6 g
Carbohydrates: 16.6 g
Dietary Fibre: 5.4 g

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Ginger Wasabi Pickled Mushrooms

Use them to add a touch of drama to an appetizer table or Sunday brunch. Try serving them in a medium serving bowl with a dish of toothpicks nearby so guests can poke and pop them into their mouths.

Recipe and photo courtesy of Amy from Family Feedbag.

Prep Time: 10 mins. | Cook Time: 5 mins. | Makes: 2 x 500 mL (2 cup) jars

Ingredients

1 ½ lb (675 g) white mushrooms
2 bird’s eye chili peppers
2 bay leaves
1 tsp (5 mL) yellow mustard seeds
1 ¼ cups (300 mL) unseasoned rice vinegar
¼ cup (60 mL) soy sauce
1 tsp (5 mL) sesame oil
1 tsp (5 mL) wasabi powder
1 tsp (5 mL) grated fresh ginger

Method

1. Rinse the mushrooms well under cool running water. Leave the small ones whole, chopping the larger ones into bite-size pieces.
2. Bring a large saucepan of water to a boil over high heat. Add the mushrooms and cook for 5 minutes, stirring occasionally Drain (you can keep the mushroom water for making soups or noodle dishes).
3. Meantime, in each of two 500 mL (2 cup) jars, add 1 bay leaf, 1 bird’s eye chili and ½ tsp (2 mL) mustard seeds (if you’d prefer, you can combine the ingredients in one 1 L (4 cup) jar or a medium mixing bowl instead). Distribute the mushrooms equally into the jars.
4. In a small mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, wasabi and ginger. Pour over the mushrooms.
5. Cover and refrigerate for up to 1 week.

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Grilled Mushroom and Arugula Pizzettes

I’ve used a blend of white button and crimini mushrooms to top off this pizza, but it’s also great made with shiitakes or oyster mushrooms if you’d rather take a walk on the wild side (the wild mushroom side, that is).

Recipe and photo by Isabelle of Crumb: A Food Blog

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

Ingredients

1 tbsp butter
8 oz white button mushrooms, sliced
8 oz brown crimini mushrooms, sliced
3 cloves garlic, finely minced
2 tsp chopped fresh thyme
½ teaspoon salt
½ tsp fresh ground black pepper
1 pound prepared pizza dough (homemade or store-bought)
2 tbsp olive oil, divided
2 cups shredded smoked mozzarella cheese
2 cups fresh baby arugula
2 tsp lemon juice

Method

1. In a large skillet set over medium-high heat, saute the mushrooms in butter, stirring occasionally, until they’re soft and starting to brown, about 7-10 minutes. Add the garlic, thyme, salt and pepper, and continue cooking until the garlic is soft and fragrant, about 2 minutes longer. Remove from heat and set aside to cool off.
2. Preheat a lightly oiled gas or charcoal grill on high heat. While the grill is warming up, divide the pizza dough into four equal pieces, and gently stretch into ½” thick rounds. Brush the tops lightly with a little olive oil. (Don’t worry if your rounds look more like amoebas, as long as they’re a nice even thickness. They’ll taste fine, regardless of how they’re shaped.)
3. Once the grill reaches about 500F, gently place the pizzettes onto the grill over direct heat, oiled side down. Brush the tops with a little more olive oil, and then grill for about 1-2 minutes or until the bottoms are golden brown and crisp. Turn over and cook for another 1-2 minutes to crisp up the other side. Remove from grill and arrange on a baking tray.
4. Top each pizzette with a few pinches of cheese, then add a thin layer of mushrooms and finish with the rest of the cheese. Return to the grill and cook over indirect heat with the lid closed for about 3 minutes, or until the cheese is melted and bubbly.
5. Meanwhile, toss the arugula with lemon juice and the remaining olive oil. Pile the dressed arugula onto the finished pizzas, and serve immediately.
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