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

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.

Halloumi Stacks with Mushrooms

Halloumi stacks is a fantastically simple recipe that goes down a treat in the summer months. Its light vegetables match perfectly with the salty flavours of the halloumi to give a sensationally addictive taste.

Recipe and photo by Ben of The Online Grill

Ingredients

250g halloumi cheese
1 zucchini/courgette
6 white button mushrooms
2 large tomatoes

 

Method

1. A lot of Mediterranean dishes feature a heavy use of olive oil, and you’ll find most interpretations of this one are no different. However, to help it feel relatively light I’ve decided to skip this. I find that the salt and moisture from the tomatoes and halloumi do wonders at packing in a lot of flavor, however if you do want to brush your vegetables in oil prior to grilling them then go for it!
2. If you don’t have a griddle pan then one way around it is to preheat your oven grill with the grill bars in to help give you those lovely seared grill marks in the tomatoes and zucchinis.
3. Start heating up your pan to a medium-high heat, or if you’re using your oven then preheat it to 180C/350F/gas 4.
4. While your oven is preheating, cut your tomatoes horizontally, zucchinis diagonally, and mushrooms vertically (got that?) into thick slices.
5. Add the zucchini to the pan and season with salt and black pepper. Griddle for a couple of minutes on each side, and really try to work in those beautiful sear marks!
6. Remove the zucchini and now add the tomato, repeating the process but for nearer one minute on each side instead of two. Repeat again, but this time with the mushrooms.
7. Now for the fun part! Heat up a frying pan to a medium-high heat, and throw in the halloumi. Turn every minute until both sides have browned then remove.
8. Now time to stack these bad boys! This part is wildly open to artistic license, so order as you wish, but I organize mine as: Tomato at the bottom, then zucchini, mushroom, and the beautifully browned halloumi at the top.
9. Drizzle a little balsamic vinegar on top, and you’re done!

Roasted Garlic, Mushroom and White Bean Stew

This stew is a favourite Sunday meal because it isn’t a dish that cooks up in 20 minutes, it’s a little bit more time consuming, but it also makes a pretty big batch which means you can bring leftovers for lunches throughout the week.

Recipe and photo by Louisa of Living Lou

Prep Time: 30 mins. | Cook Time: 35 mins.

Ingredients

1 head of garlic
7 tsp olive oil, divided
½ tsp salt, divided
1 onion, chopped
2 carrots, diced
2 lbs (907g) white button mushrooms, quartered
½ cup white wine
2 19-oz cans white beans, drained and rinsed
1 900mL carton of vegetable broth (4 cups)
2 springs rosemary

 

Method

1. Preheat oven to 400F. Slice the top off the head of garlic (keeping the root intact), drizzle with 1 tsp of olive oil and sprinkle with ¼ tsp of salt. Wrap in foil and roast for 30 minutes, carefully remove from oven and let cool completely.
2. Meanwhile, heat a large pot over medium heat. Add remaining 2 tbsp of olive oil. Add onion, cook, stirring frequently for 3 minutes. Add carrots and cook another 5 minutes. Add mushrooms and remaining salt, cook, stirring occasionally for another 5 minutes. Add white wine, cook another minute, scraping any brown bits off the bottom of the pan. Add white beans, vegetable broth and rosemary, squeeze roasted garlic directly into the pot (be careful not to include any of the peel).
3. Bring to a boil, reduce heat to low and simmer, partially covered for 20 minutes. Beans will begin to break down, but to help thicken the stew, press the beans against the side of the pot using a wooden spoon. Remove rosemary stems and serve.