Posts Tagged ‘Meatless Monday’

Marinated Mushroom and Chickpea Salad

Yield: 4-6 servings

Ingredients:

8 oz baby portabella mushrooms*, cleaned and cut into quarters
2 roasted red peppers, cut into small pieces
1 – 15 ounce can chickpeas, drained and rinsed
1/3 cup red wine or sherry vinegar
4 tablespoons olive oil
2 garlic cloves, pressed or minced
small pinch red pepper flakes, to taste
2 tablespoons chopped fresh Italian parsley and/or fresh oregano
salt and pepper to taste

Directions:

Combine mushrooms with chickpeas and roasted red peppers in a large mixing bowl.

In a small saucepan, over medium heat, combine sherry vinegar with olive oil, garlic and red pepper flakes. Bring to a low boil and turn off heat. Pour vinaigrette over mushrooms, chickpeas and red peppers and gently stir.

Let sit for about 10 minutes, stirring occasionally so that ingredients absorb dressing. Add freshly chopped herbs and season with salt and pepper to taste. Serve at room temperature or chilled. Stir before serving (to distribute the dressing).

*UV exposed baby portabella mushrooms

Broccolini Mushroom Salad

If you’re looking for a super simple spring side dish that’s big on shrooms, then look no farther. It’s so good you might just want to eat it on its own. If you’re looking for a complete meal, try pairing it with salmon or chicken.

Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

1 bunch fresh broccolini – trimmed
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1/4 teaspoon sesame seed oil
1/4 teaspoon red pepper flakes
1/2 tablespoon sesame seeds
1 clove garlic – minced
8 ounces fresh mushrooms – thinly sliced

Directions

Into a large saute pan add 1/4 cup water and heat over medium heat. When simmering, add broccolini and cook until just softened. Transfer to serving bowl. Set aside.

Into a small bowl whisk together: soy sauce, vinegar, oil, red pepper flakes, sesame seeds and garlic. Pour into pan and heat over medium heat.

Add mushrooms and cook until tender. Pour over broccolini. Toss to combine.

Roasted Mushroom Parsnip Soup

Soup weather is here, meaning it’s time to get out of the cold and curl up with a big bowl (or two!). This creamy soup by Chez Us is rich, smooth, and believe it or not, doesn’t contain any dairy. It’s a great option for lunch or dinner.

Ingredients:
1 pound cremini mushrooms, cleaned and cut into quarters
1 pound parsnips, peeled and cut into 1″ pieces
3 tablespoons + 2 teaspoons olive oil
1/3 cup leek, whites only, thinly sliced
1 clove garlic, smashed 1 teaspoon dried thyme
5 cups vegetable stock
1/4 pound shiitake mushrooms, cleaned and thinly sliced
2 tablespoons olive oil
1 clove garlic, finely minced
sprigs of thyme
kosher salt, to taste
black pepper to taste

Method:
• Preheat the oven to 425.
• Place the parsnips on a baking sheet, drizzle 1 tablespoon of olive oil over the top and toss to mix. Roast for 15 minutes.
• Remove the parsnips from the oven and add the mushrooms. Drizzle the remaining 2 tablespoons of olive oil over the top, using a spoon stir to mix. Roast for 15 minutes.
• In a dutch oven heat 2 teaspoons of olive oil over medium low heat, then add the leeks. Stir and cook until soft, about 3 – 5 minutes.
• Add 1 of the cloves of garlic (the smashed one). Stir.
• Then add the mushroom mixture, thyme and the stock. Stir.
• Bring to a boil, then lower the heat to a very low simmer and cook for 30 minutes.
• Let cool for 5 minutes.
• Using a food processor, in batches puree the mixture until smooth.
• Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.
• In a small saucepan heat the 2 tablespoons of olive oil over medium low heat. Add the shiitake mushrooms, stir and cook until lightly golden. This will take about 5 minutes. Stir in the garlic and season with salt and pepper.
• To serve place some of the soup in a soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.

Savory Baked Brie with Crispy Mushrooms

We don’t know anyone who doesn’t appreciate a round of melty brie cheese smothered in fragrant mushrooms! Paula from Bell’alimento shows us how to pull together this crowd favorite.

Yield: 8
Prep Time: 5 minutes
Cook Time: 20-25 minutes

Ingredients:
2 tablespoons unsalted butter
1 tablespoon minced onion
1 clove garlic – minced
6 ounces sliced portabella mushrooms
kosher salt/pepper
1 teaspoon freshly chopped rosemary
8 ounces brie toasted baguette – sliced

Directions:

NOTE: Take brie out of refrigerator and place on counter approximately 30 minutes PRIOR to baking.

Preheat oven to 350 degrees.

Into a small saute pan heat butter over medium heat. Add onion and garlic and saute for approximately 1 minute. Add mushrooms and season with salt and pepper and rosemary. Stir and cook until mushrooms begin to brown (crisp). Take off of heat.

Place brie onto a rimmed baking sheet and bake for 10-12 minutes until warmed through and softened.

To serve: Place brie onto serving platter. Top with mushrooms and serve with toasted baguette slices.

Easy Cheesy Mushroom Pinwheels

Looking for the perfect appetizer to serve your friends and family this holiday season? Add a Pinch’s Easy Cheesy Mushroom Pinwheels are not only quick to prepare they are sure to please!

Ingredients:
1 roll puff pastry, thawed
1 tablespoon olive oil
1 (8-ounce) package sliced Portobello mushrooms
½ medium onion, diced 1 clove garlic, minced
½ cup shredded Monterrey jack cheese
½ cup shredded Parmesan cheese salt and pepper, to taste

Instructions:
1. Preheat oven to 350º F.
2. Drizzle olive oil into a 12-inch skillet. Saute mushrooms, onions, and garlic until mushrooms are tender, about 3 to 5 minutes. Remove from heat. 3. Unroll puff pastry and spread with mushroom mixture. Top with cheeses and salt and pepper. Roll and slice into ½-inch slices. Place onto rimmed baking sheet and bake until golden brown, about 8 to 10 minutes. Remove from heat and allow to stand about 3 minutes. Serve warm.

Risotto with Crispy Mushrooms

Nothing warms your belly and fills you up like a bowl of rich and creamy mushroom risotto. This risotto by Bell’alimento is brimming with crispy mushrooms and is just what you need on a cold winter day.

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
2 tablespoons unsalted butter
16 ounces fresh mushrooms – sliced kosher salt/black pepper
1/4 cup extra virgin olive oil 1 small onion – minced
2 cups arborio rice 6 cups vegetable/chicken stock
1/4 cup grated Parmigiano Reggiano

Directions:
1. Into a saute pan, melt butter over medium heat. Add mushrooms. Season with salt and pepper. Saute until crispy around edges. Stirring as necessary. Set aside.
2. Into a large sauce pan and oil and heat over medium heat. Add onion and cook until translucent. Add rice, stir continually until rice changes color ever so slightly and is coated well with oil. Stir constantly so you do not let your onions or rice burn.
3. Reduce heat to low, add in about 1/2 cup of stock and stir continually. Season with salt. Once stock has reduced add another ladle of stock. Continue this process until your risotto is al dente {approx 30 minutes}.
4. Remove from heat, check for seasoning, adjust if necessary. Stir in Parmigiano Reggiano.
5. Top risotto with crispy mushrooms and garnish with fried sage leaves if desired.

Vegetable Noodle Bowl with Mushrooms

Vegetable Noodle Bowl with Mushrooms is a quick mix of sauce, set the noodles to boil and a saute later and you’ve got yourself an inexpensive and filling lunch or light dinner!

Yield: 4
Cook Time: 10 – 15 minutes
Prep Time: 5 minutes

Ingredients:

1/4 cup soy sauce
2 teaspoons oyster sauce
2 teaspoons packed brown sugar
1 teaspoon fresh grated ginger
1 clove garlic – minced
2 teaspoons sesame oil
3 packages Ramen noodles (discard seasoning packets)
2 tablespoons vegetable oil
1/2 onion – minced
4 – 6 ounces fresh mushrooms – sliced
6 ounces broccoli slaw (carrot, broccoli and cabbage mixture)
green onion – sliced thinly for garnish, optional

Directions:

Into a small bowl whisk together: soy sauce, oyster sauce, sugar, ginger, garlic and sesame oil. Set aside.

Cook ramen according to package directions (note: do not use included seasoning packet). Drain.

WHILE ramen is cooking, into a large saute pan heat vegetable oil over medium heat. Add onion and saute until softened. Add mushrooms and cook until just softened. Add broccoli slaw and cook until softened. Stirring as necessary.

Add sauce to pan and toss to combine. Add cooked ramen, toss to combine. Garnish with green onion.

Grilled Mushroom Kabobs

A favorite sides that goes well with just about any menu are these grilled mushroom kabobs. So easy to assemble and marinated, then tossed onto the
grill for a few minutes to let the grill work its magic!

Ingredients

Mushroom Kabobs
1 pint whole mushrooms, portabella or white
1 green pepper, deseeded and cut into 2-inch pieces
1 yellow pepper, deseeded and cut into 2-inch pieces
1 onion, cut into 2-inch pieces
1 pint grape tomatoes

Marinade
1/4 cup olive oil
2 cloves garlic, minced
Juice of 1 lemon
1/2 teaspoon dried oregano
1/2 teaspoon salt

Directions

Arrange ingredients on the skewers in the pattern you prefer. Place onto a rimmed platter or baking sheet. Whisk together all ingredients for the marinade and pour over assembled skewers. Place kabobs onto grill heated to medium heat and cook 4 to 5 minutes on both sides for a total of 8 to 10 minutes. Remove kabobs to a serving tray.

If making ahead, cover tightly with wrap and place in the refrigerator until about 15 minutes prior to cooking.

Spinach Polenta with Mushrooms, Leek and Poached Egg

This rich and flavourful polenta dish is perfect for a weekend brunch or weeknight meal. Creamy polenta is elevated with the addition of umami-rich mushrooms. A poached egg on top completes the dish and adds another layer of texture.

Prep time: 15 min
Cook time: 30 min
Serves: 4

Ingredients

Polenta:
4 cups (1L) water
2 cups (500 mL) chopped spinach
1 cup (250 mL) polenta
1 tbsp (15 mL) butter
¼ cup (60 mL) grated Parmesan cheese
Salt and pepper

Mushrooms:
1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
1 large leek (white and light-green parts only), halved lengthwise, rinse and thinly sliced
2 cloves garlic, minced
1 tbsp (15 mL) butter
1/2 tbsp (15 mL) white wine vinegar

Poached Eggs:
4 large eggs
Water for poaching
1 tbsp (7 mL) white vinegar

Optional Garnishes:
Fresh chopped chives
Salt and pepper, to taste
Parmesan cheese

Directions

Polenta
1. In a large pot, over medium-high heat, bring water to a boil. Stir in chopped spinach. Slowly add polenta while whisking constantly. Continue to whisk until polenta is smooth, 5-6 minutes. Reduce heat to low, cook polenta 25-30 minutes. Whisk often. Remove from heat and add butter, Parmesan cheese, salt and pepper. Set aside.

Mushrooms:
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until browned, about 5 minutes. Add leek and cook until softened, about 8 minutes. Add garlic and butter, heat until butter is melted. Add white wine vinegar and stir until the liquid evaporates, about 2-3 minutes. Set mushrooms aside.

Poached Egg:
3. In a large saucepan, bring 3 inches of water and a splash of white vinegar to a simmer over medium-low heat. Crack 1 egg into a small bowl. Gently stir the water in a circle, and then gently slip egg into water. Poach about 3-4 minutes, then remove egg with a slotted spoon and pat dry. Repeat with remaining eggs.

Assembly:
4. To assemble, spoon polenta into bowl, top with mushroom & leek mixture, and then poached egg. Add optional garnishes.

Pepper Burrito “Bowls” (Stuffed Peppers)

Meaty portabella mushrooms take the place of meat in these vegetarian-friendly pepper burrito bowls. Brown rice and beans make a healthy yet satisfying addition to the filling.

Prep time: 10 min
Cook time: 45 min
Serves: 6

Ingredients

3 large red, green or orange peppers, cut in half lengthwise, seeds removed
2 cups of cooked brown rice
1 tbsp (15 mL) olive oil
3 large fresh portabella mushrooms, diced
1 small red onion, diced
1 clove garlic, minced
1 can (796 mL / 28 oz)) diced tomatoes, partially drained
1 package Tex-Mex seasoning
¾ cup (175 mL) canned black beans
¾ cup (175 mL) frozen corn
½ cup (125 mL) shredded Mozzarella cheese
Optional: Chopped cilantro, diced avocado, sour cream, and salsa

Directions

1. Preheat oven to 350°F/175°C.
2. Cut peppers in half lengthwise and remove seeds. Place cut side up in a shallow baking dish. Set aside.
3. Cook brown rice as per package instructions. Set aside.
4. In a large frying pan, heat oil over medium-high heat. Add diced portabellas and sauté 4-5 minutes, or until most of the moisture has been released. Add onion and garlic to the pan; sauté another 1-2 minutes or until fragrant. Add diced tomatoes, Tex-Mex seasoning, black beans, corn, and cooked rice to the pan. Simmer, stirring occasionally, over medium-low heat until mixture thickens slightly, 6-8 minutes.
5. Spoon rice mixture into each pepper half (approximately ½ cup (125 mL) in each). Sprinkle each pepper with shredded cheese. Cover baking dish with foil and bake for 25-30 minutes, or until peppers are softened.
6. Serve topped with chopped cilantro, and diced avocado, sour cream and salsa on the side.

Mushroom, Apple and Walnut Stuffed Acorn Squash

These savoury stuffed squash are an easy accompaniment to a festive meal or casual weeknight dinner. The meaty mushrooms add beautiful texture to the stuffing, while the apples add a layer of tartness and bite.

Prep time: 10 min
Cook time: 45 min
Serves: 8

Ingredients

4 small-medium sized acorn squash, seeded, cut in half lengthwise
Salt and pepper
2 tbsp (30 mL) olive oil
8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 celery stalks, thinly diced
2 apples*, peeled and finely diced
3 tbsp (45 mL) butter
1 tbsp (15 mL) fresh sage leaves, finely chopped
1 cup (250 mL) vegetable stock
½ cup (125 mL) walnuts, roughly chopped
1 small loaf of day-old sourdough or French bread, cut into ¼ inch cubes (approximately 5 cups)

*Tip: Use Idared, Golden Delicious, Honeycrisp, or Empire apples.

Directions

1. Preheat oven to 350°F/175°C.
2. Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
3. Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and sauté for 3-4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
4. Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed.
5. Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350°F/175°C oven and bake until stuffing is golden brown, approximately 15-20 minutes.
6. Serve hot alongside a festive ham or weeknight roast chicken.

Mushroom, Asparagus and Goat Cheese Tart

A flaky pastry crust is filled with seasoned eggs, fresh asparagus, creamy goat cheese and a roasted medley of mushrooms. The use of pre-made puff pastry makes this tart easy to put together for a weekend lunch or quick appetizer.

Prep time: 10 min
Cook time: 30 min
Yield: 2 Tarts
Serves: 4-8

Ingredients

1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (crimini,
shiitake, oyster)
1 450 g package frozen puff pastry, thawed overnight
in refrigerator
2 large eggs
½ tbsp (7 mL) Italian herbs
Salt and pepper, to taste
2-3 oz (50-80 g) softened goat cheese
2 tbsp (30 mL) milk
15 asparagus spears, ends trimmed
1 oz (30 mL) goat cheese, crumbled (for topping)

Directions

1. In a large pan add olive oil. Cook mushrooms over medium-high heat for 5-8 minutes, or until moisture has been released.
2. Preheat oven to 350°F/175°C.
3. On a lightly floured surface, roll out both pastry sheets. Transfer to parchment-lined baking sheet. Fold over edges all around pastry sheet to make a raised crust.
4. In a small bowl whisk together eggs, Italian herbs, salt, pepper, softened goat cheese and milk. Divide mixture between both pastry crusts.
5. Place asparagus spears across the top of egg mixture. Spoon cooked mushrooms over asparagus. Crumble remaining goat cheese evenly over entire tart. If desired, brush the crust with egg wash*.
6. Bake tart for 20-25 minutes or until eggs are set, asparagus is tender, and crust is golden.
7. Serve warm or cooled.

*Tip: Brushing the crust with an egg wash will produce a nicely browned crust with a slightly glossy finish. To make egg wash simply whisk together 1 (one) large egg and 1 tbsp (15 mL) of water until frothy. Use a pastry brush to apply egg wash to crust.