Tag Archives: mushrooms

Mushroom Duo

Spring is finally here … daffodils are the first flowers that bloom in my ‘garden’.

I didn’t grow up eating mushrooms. In fact, my first exposure to them came in the form of canned mushrooms which, texturally, didn’t appeal to me at all.

And then I discovered fresh mushrooms, especially the ubiquitous white, button mushrooms that are often found on sale. They used to be available loose in grocery stores but now, they’re usually packaged in half and full pound versions, sliced or whole.

BUYING TIPS for button mushrooms: If possible, buy them whole as they’ll last longer. Also, make sure that the mushrooms in the package are compact and white without the browning ‘gills’ being exposed. Gills are an indicator of maturing/mature mushrooms and the flavour is more intense. If you want a ‘cleaner’ presentation, stick to the young, solid white mushrooms. Size is not an indicator of maturity so don’t be fooled. There’s also less wastage if you buy young mushrooms since, as they mature, the stems become tough and ‘woody’ and you’ll want to discard them.

Bacon and Mushroom Quiche

I used one of the pre-baked shells from the coconut cream pie recipe. With the additional baking and the savoury filling the pastry was perfect, backing up my belief that under-baking was one reasons for the disappointing cream pie result.

Bacon and Mushroom Quiche – serves 1

1 5 1/2 inch pre-baked pie shell
1 large egg
1/3 cup milk
pinch of salt
pinch of ground nutmeg
2-3 strips crispy bacon, sliced
1-3 (depending on size) mushrooms, diced
2-3 tbsp grated cheddar cheese

Preheat the oven to 375 deg Fahrenheit.

Place the pie shell on a baking sheet to prevent spillage during transport. Spread the bacon and mushrooms over the base of the pie shell.  Sprinkle some of the cheese over the top.

In a medium sized bowl, whisk together the egg, milk, salt and nutmeg. Pour the custard mixture over the contents of the pie shell. Sprinkle the rest of the grated cheddar over the top.

Transfer the baking sheet and quiche into the oven and bake for 30-35 minutes or until the custard is set. Let cool and serve with a salad for a light lunch.

Mushroom and Shrimp Scampi

Mushroom and Shrimp Scampi – serves 2

2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1/2 pound white button mushrooms, sliced and diced
1 small red, orange or yellow sweet pepper, medium diced
9-12 large raw shrimp, peeled except for the tail
2-3 tbsp green onion tops for garnish
salt and white pepper to taste
1/4 tsp garlic powder

200 gm fettuccine or spaghetti, cooked according to package directions

In a small bowl, combine the raw shrimp, a pinch or two of salt and the garlic powder. Let sit for a few minutes.

In a large saute pan over medium-high heat, add the butter and olive oil. When hot, add the mushrooms. Sprinkle about 1/2 tsp of salt over the top and saute until most of the moisture is gone and the mushrooms are lightly golden. Add the diced peppers and saute for another couple of minute until barely tender.

Push the vegetables to one side and add the seasoned shrimp. Saute just until the start getting pink on one side and then turn and continue sauteing until the second side is also pink and the shrimp have started to curl up. Combine the shrimp and veggies, taste and add additional salt and pepper if needed.

Add the cooked pasta, stir through to coat with the butter and olive oil. Taste and adjust seasoning a final time.

Divide the pasta evenly onto two plates, sprinkle the green onion tops over the pasta and serve

BONUS: Tortilla pizzas topped with the last of the mushrooms in the veggie crisper.

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Shrimp and Chinese Sausage Quinoa Fried “Rice”

While browsing the Fridgg website, I decided to google the term ‘quinoa’ and ran across this great idea for a fried rice dish using quinoa. There was no need to add any protein to the dish, other than the traditional fried egg, but I like to go above and beyond whenever possible.

Shrimp and Chinese Sausage Quinoa Fried “Rice” –  makes 4 cups, about 3 servings

1 tbsp unsalted butter
1 tbsp vegetable oil
1/4 cup carrot, small dice
3 large mushrooms, medium dice
1 small pepper (red, orange or yellow), small dice
2 green onions, bottoms added to the saute and tops used as garnish
1/2 cup frozen peas, thawed
3 large raw shrimp, peeled and tailed, halved and diced
1 raw Chinese sausage, halved and diced
1 large egg, slightly beaten
~ 3 cups cooked quinoa
2 tbsp Kikkoman soy sauce
shake or two ground white pepper

In a large saute pan, add the butter and oil and over medium heat, saute the carrot, pepper, onion bottoms and mushrooms until the carrots are tender. Add the peas, shrimp and sausage and fry for a couple of minutes until the shrimp are white and the peas are warmed through.

Push the veggies and meat to one side and add the beaten egg to the cleared area. Fry for a minute or two until the egg is almost completely set and then stir into the veggie and meat mixture.

Add the cooked quinoa, mix into the veggie and meat mixture and sprinkle the soy sauce and ground white pepper over the top. Stir through and taste. Add more soy sauce if needed.

Turkey Leftovers … “Cream” of Turkey Rice Soup and Pot Pie

I had tucked away some turkey leftovers (turkey gravy, diced breast meat and roasted carcass) at Thanksgiving and decided to finally clear them out of my freezer.

The cream of turkey rice soup came about because I inadvertently let my turkey stock boil (company came, I THOUGHT I had turned off the heat and covered the pot to let it cool). An attempt to clarify the approximately two liters of stock by adding a single beaten egg white, boiling and straining through cheese cloth … did NOT work.

Before and After “Clarifying” Stock

I added some leftover mushroom gravy made with the turkey stock, to a large saucepan, about 4 cups of stock, 1/4 cups of raw long grain rice and a few veggies. No actual cream or potatoes were used.

Not, pretty but delicious.

Turkey Pot Pie with a lard pastry crust

A Comfort Meal for Christmas … Pot Roast

Cooking for one is a challenge during the holidays. You want something special but an elaborate spread is time consuming and can be expensive. The roast below was economical and the long braising time turned a tough piece of beef into a tender and tasty main course.

The outside roast I cooked was small (1.2 kg) so the cooking time was shorter than in the recipe that inspired it. And, while it was braising, there was plenty of time to make the side dishes. I added some new, Christmas-inspired, treats to the meal to make it special.

Purchased Egg nog with a shot of brandy and a grating of fresh nutmeg

Pot Roast, mushroom gravy over mashed potatoes, pot veggies and salad

Mincemeat No-Churn Ice Cream and Mincemeat Kolach

The mincemeat ice cream was a simple variation of the cranberry sauce one I made a while ago. To save time, I’ve posted the recipe below.

Mincemeat No-Churn Ice Cream – makes 3 1/2 – 4 cups

3/4 cups whipping cream
1/2 cup sweetened condensed milk
1/2 cup mincemeat, plus another tbsp or 2 for marbling
1 tbsp brandy

In a large cold bowl, whip the cream until stiff peaks form.

In a medium sized bowl, combine the sweetened condensed milk, brandy and the mincemeat.

Add a scoop or two of the whipped cream to the bowl with the sweetened condensed milk and fold in to lighten the mixture. Fold in the rest of the whipped cream as gently as possible.

Scoop half of the ice cream mixture into a freezer safe container. Place several dollops of mincemeat over the ice cream. Scoop the rest of the ice cream mixture into the container. Place a few more dollops of mincemeat over the top. With a butter knife gently marble the mincemeat into the ice cream. Put the lid on the container and place into freezer for a minimum of 8 hrs or overnight.

Cranberry Sauce Variation: Replace the mincemeat in the recipe above with home made or jarred cranberry sauce. Use whatever alcohol you prefer … Cointreau or Grand Marnier bring out the orange notes in the cranberry sauce recipe I used.

Cooking the pot roast – The roast is seasoned with salt and pepper and seared before continuing with the rest of the braise.

The pot roast was tender after 3 hrs but it could have been cooked for another half hour if desired.

Mushroom gravy made with sauteed white mushrooms and strained braising liquid.

Mushroom Miso Soup with Butternut Squash Ravioli

You can whip up a great soup in 15 minutes with a few simple pantry and fridge/freezer ingredients, like this white miso soup with fresh mushrooms and frozen butternut squash ravioli. A sprinkle or two of green onions and you’re all set.

Mushroom Miso Soup with Butternut Squash** Ravioli – serves 3, generously

6 cups chicken, vegetable or dashi stock (6 cups water and 2 tsp dashi powder)
2 tbsp white or red miso paste
1 tsp dried wakame (seaweed), soaked in 1 cup cold or warm water, thinly sliced
5-6 sliced white button mushrooms
9 frozen butternut squash ravioli
1-2 stalks green onion, thinly sliced as garnish
salt and pepper to taste

** Use whatever kind of ravioli, tortellini or wontons you have available

Place the miso in a small bowl.

Bring the stock to a boil in a medium sized soup pot. Add the soaked seaweed and mushrooms to the pot. Season with about 1/4 tsp of salt and 1/4 tsp ground black pepper.

With a ladle, transfer about a cup of the hot liquid to the miso in the bowl and mix gently with a spoon or whisk to dissolve the miso.

Add the frozen ravioli to the remaining hot liquid in the soup pot, cover and cook for 5-6 minutes until the ravioli are tender.

Take the soup pot off the heat, and stir in the dissolved miso. Taste and adjust salt and pepper as needed.

Spoon a couple of cups of soup into each bowl and add 3 ravioli per person. Sprinkle green onion over the top and serve.

Mushroom and Shrimp Linguine for Valentine’s Day

This was going to be a mushroom linguine but as it was Valentine’s Day, I decided to splurge and add some large Black Tiger shrimp to the dish.

Mushroom (and Shrimp)** Linguine – 4 servings

340 g linguine
2 tbsp (30 mL) butter
2-6 cloves garlic, minced
2 pkgs (454 g) white button mushrooms, sliced
1 tsp (5 mL) chopped fresh thyme or 1/2 tsp dried thyme
1 cup (250 mL) grated Parmesan cheese
1/3 cup (75 mL) whipping cream 35%
2 tsp (10 mL) grated lemon zest
2 tbsp (30 mL) lemon juice
1/2 tsp (2 mL) ground black pepper
2 tbsp (30 mL) chopped fresh parsley or 2 tsp dried parsley

** Peel and devein 1 pound of shrimp

In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.

Meanwhile, in large nonstick skillet, melt butter over medium-high heat; saute garlic until fragrant, about 1 minute. Add (shrimp,) mushrooms and thyme; saute until the mushrooms are softened, about 3 minutes (and the shrimp are red).

Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and black pepper; cook, stirring, until sauce is slightly thickened, about 1 minute.

Stir in parsley if using fresh. If using dried, reserve 1/2 tsp for garnish.

Serve with more grated Parmesan cheese on top if you’d like as well as the dried parsley.

Dessert was a white chocolate panna cotta with a raspberry coulis.

For the coulis, I combined 1/2 cup of raspberries with 1 tbsp of coarse sugar and 1 tbsp of lemon juice, pureed it and then strained out the seeds. A fast and elegant presentation.