Feeds:
Posts
Comments

Archive for the ‘Mushrooms’ Category

I am a mushroom addict.  So when I came across this appetizer that combined sautéed mushrooms with puff pasty, I knew I had to try it!

I’ve now made these beauties a few times, and without fail they get snatched up!  Who can resist caramelized onions and mushrooms topped with swiss cheese and served on a delectable puff pasty?

I love that these tartlets are easy to make, yet sophisticated – the best sort of food in my mind. They take some time to prep (caramelizing takes a little patience), but certainly worth the effort!  These would be perfect served either at a snazzy Christmas party or for a relaxed weekend dinner.

Thanks to Brown Eyed Baker for the recipe!

IMG_4281

Caramelized Onion, Mushroom, and Gruyere Tartlets

(Makes 16 3-inch tartlets)

Ingredients

1 tbsp olive oil
1 large yellow onion, finely chopped
1 tbsp unsalted butter
16 oz white button or cremini mushrooms, thinly sliced
1 clove garlic, finely chopped
½ tsp dried thyme
Salt and pepper, to taste
¼ c. white wine (can substitute chicken or vegetable broth)
2 sheets puff pastry (thawed according to directions on package)
1 c. grated Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped

 

Directions

Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.

Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.

Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.

Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.

Unfold the thawed sheets of puff pastry and cut out circles from the dough (if you don’t have a cookie cutter, the edge of a narrow glass work great), placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.

Bake until the pastry is golden brown, about 15 to 25 minutes. Broil for 1-2 mins to make the cheese bubbly and brown. Garnish with fresh chopped parsley. Best served warm.

Bon appetit!
– Catherine

Read Full Post »

Sunny and reaching a high of 11, Halifax flirted with spring yesterday!  As I basked in the sunshine while editing my thesis, my thoughts wandered to summer.  I realized that I may not make it to my family’s cottage in Ontario, so I immediately began to miss everything wonderful about the lake: lounging on the dock, reading trash novels, napping in hammocks, watching the sun set, and the eating food grilled on a charcoal barbecue.  There is something so magical about the smoky flavour infused into everything grilled over charcoal briquettes.

I am a self-declared mushroom addict, and Portobello mushrooms are among my favourite.  My friend Dora introduced me to this simple, yet delicious recipe. The premise: stuff the portebello mushrooms with pesto mixed with your favourite extras (my favourite is roasted red pepper), top the stuffed mushrooms with copious amounts of cheese, and grill it until juicy!

I love eating these with other grilled veggies or inside a bun for tasty veggie burgers.  Now it’s bonus if you grill the mushroom over a charcoal barbecue, but in a pinch, these cook nicely in the oven at 450 F.

Image

Grilled Stuffed Portobello Mushrooms

 

(4 servings)

Ingredients:

4 large portebello mushrooms

1 cup pesto, either homemade or store-bought

1 onion, finely chopped

(Optional extras: finely chopped roasted red peppers, sundried tomatoes, garlic, extra Parmesan cheese…)

1 cup mozzarella cheese, grated or thinly sliced

Olive oil

Salt and freshly ground black pepper

 

Directions:

Preheat the grill to medium heat.

With a damp cloth, clean the portobello mushrooms and trip the stems. Brush the caps with olive oil and set aside.

In a small bowl, mix together the pesto, onion, and any other of your favourite extras. Season with salt and pepper.  Divide the mixture evenly between the four mushroom caps.  Place on grill and cook until mushroom is mostly cooked, about 8-10 minutes.  Top with cheese and grill the mushrooms an additional two minutes until melted.  Serve immediately. Bon appetit!

– Catherine

Read Full Post »

When my friend Alex and his partner came to visit me earlier this Fall, they treated me to this pizza.  I’ve since tried it out on a few friends, and it has met with high approval ratings.  Now I don’t know whether it’s the saltiness of the crumbled feta or the intense burst of sun-dried tomato or the intricate olive flavour – but this is one classy pizza!

(The top of your roof will have to watch out in case you try to eat it too fast!)

Sun-dried Tomato, Olive, and Red Pepper Pizza with Feta Cheese

(serves 2 hungry or 3 regular appetites)
Ingredients:

1 prepared pizza skin

1/2 can tomato sauce

Sliced olives

Sun-dried tomatoes, sliced thinly on the diagonal

Thin slices of red pepper, cut in half

About 4 mushrooms, sliced thinly

A few thin slices of red onion

Mozarella cheese

100 grams of feta cheese, crumbled

Mozzarella cheese to your liking, grated
Directions:

Preheat the oven to 425 Fahrenheit.  Spread the pizza sauce over the pizza skin.  Sprinkle on the toppings to your desired density.   Top with the feta cheese, crumbled and the mozzarella cheese.

Bake for 8-10 minutes, or until the bottom of the pizza is slightly brown.  Broil for a further two minutes, or until the cheese is brown and bubbly.

Bon appetit!

– Catherine

Read Full Post »

I had a love/hate relationship with dairy when I lived in France.  The French are very serious about their dairy products: whole aisles in superstores are dedicated to yoghurt, and the cheese section was often larger than the fresh produce section.  While I loved the infinite yogurt choices (Canada really needs to get on producing rhubarb and cappuccino yogurt!) and the tasty cheese (nothing makes a tomato-based pasta shine like freshly grated Parmesan), I avoided their milk like the plague. The “low-fat” milk was often creamier than whole milk and it just tasted slightly funny.  I quickly discovered, however, the beauty of crème fraiche.

Crème fraiche has twice the butterfat as sour cream, without the sourness.  It is a delight to use because it does not curdle and is surprisngly versatile. A spoonful added to any sauce infuses a delicious creaminess, while crème fraiche served with fresh berries and sugar is just divine.

This week, I had a craving for creamy  mushroom pasta.  With crème fraiche sadly unavailable in my local Halifax superstore, I resorted to using full-fat sour cream.  To avoid curdling, I made sure to cool the sauce before adding the sour cream.  This is one of my favourite comfort foods, taking less than 20 minutes to cook.   While the sour cream substitute was almost as good as its French cousin, I am still searching for crème fraiche in Canada!


Creamy Mushroom Linguine

(about 3 dinner-size portions)

Ingredients:

1/2 pound whole-wheat linguine

1 teaspoon olive oil

1 onion, diced

1 clove of garlic, minced

Thyme

1 pound of mushrooms, coarsely chopped

2 tomatoes, diced

1/2 red pepper, diced

Large splash of cooking sherry

Salt and pepper

Dash of Tobasco

About 1/4 cup crème fraiche (or substitute sour cream)

Freshly grated Parmesan cheese

Directions:

Cook the linguine according to the package directions. Meanwhile, in a large frying pan, saute the onion and garlic in the olive oil.  When transluscent, sprinkle in the thyme.  Add the mushrooms, tomatoes, and red pepper and saute until soft.  Add the sherry and cook for two more minutes.  Season with the salt and pepper and tobasco.

Remove the sauce from the heat and allow to cool for a minute or two, before adding the crème fraiche.  Add the drained linguine to the frying pan and stir to coat the pasta evenly. Before serving, sprinkle with a generous amount of freshly grated Parmesan cheese.  Delicious with a bitter green salad.

Bon appetit!

– Catherine

Read Full Post »

One of the reasons why I love Sunday brunch is that I have a little bit of extra time to cook something special. I love quiche, but between making a pie shell and creating the filling, for the longest time I thought it was too complex for an easy meal. How wrong I was! Sitelle let me into her secret about quiche a few years back. Simply stirfry your favourite veggies, sprinkle generously with cheese, fill with egg mixture and bake away.  She also uses sour cream in the egg mixture instead of milk, giving the quiche an incredibly velvety texture when cooked!

Mushrooms and tomatoes are two of my favourite veggies, and I heightened these flavours with some crumpled leftover bacon. From there, I added Gruyère and off I went! This quiche was delicious the morning of, and made for tasty leftovers the next day for lunch. For a vegetarian version, omit the bacon. Now that I remember how easy it is to make quiche, I’ll have to try a few of my other favourite flavour combinations (dill and feta, smoked salmon and asparagus, red pepper and basil to name just a few!).

Mushroom and Tomato Quiche
(1 quiche or serves 8)

ingredients
1 savoury pie crust

Olive oil

1/2 red onion, diced

1 clove garlic, minced

12 mushrooms, diced

Salt and Pepper

1 teaspoon savoury (or substitute your favourite herbs such as thyme or marjoram)

4-5 eggs

1 cup sour cream (light is fine)

1 (or more) cup grated Gruyère cheese (or substitute another cheese like cheddar or feta)

3 pieces of bacon, crumpled

1 tomato, sliced

Directions

Preheat the oven to 375 F.  Roll out the crust and place it in a buttered pie or fluted quiche pan.  Prick it with a fork.

In a frying pan, saute the onions and garlic in the olive oil until fragrant.  Add the mushrooms and continue sauteing until wilted. Season with salt, pepper, and savoury.  Set aside to cool slightly.

Crack the eggs into a medium bowl and whisk in the sour cream.  Spread the mushroom mixture into the pie shell, and sprinkle the cheese and bacon over it.  Pour the eggs overtop, and shake until evenly spread. Gently place the tomato slices into the quiche to decorate.

Bake the quiche in the oven until set, about 25 to 35 minutes.  Serve with a toss salad and enjoy!

Read Full Post »

I am moving to Ottawa for the summer in less than a week, so I am in “eat everything in the fridge and freezer” mode.  I have this tendency to buy lots of chicken when it is on deep sale, freeze it, and then eat it throughout the next few months.  It’s a great idea – until you realize you have over 10 pieces of chicken with less than five days to go!

To me, roast mushrooms are like candy – they just melt in your mouth.  So I was inspired to make a roast chicken and mushroom dinner.  It could not have been simpler – I quartered the mushrooms, tossed them in a vinaigrette, threw the chicken on top, and roasted away for 20 minutes. As the chicken roasted, the juices flavoured the mushrooms.  The zesty spinach salad set off the succulent chicken and juicy mushrooms beautifully!

Roast Chicken and Mushrooms

(serves 1)

Ingredients: 

1 piece of chicken (I used a thigh and drumstick, but a breast would also be delicious)

12 mushrooms, quartered

1 onion, sliced

Olive oil

Balsamic Vinegar

Freshly ground salt and pepper

Thyme

Directions:

Preheat the oven to 425 F. Toss the mushrooms and onions in a vinaigrette composed of the oil, vinegar, salt, pepper, and thyme. Transfer the mushrooms into an oven-proof dish.  Place the chicken on top of the mushrooms, brush with olive oil, and season to your taste.  Roast in the oven for about 20 minutes, or the chicken is cooked through and the mushrooms are soft.   Bon appetit!

Read Full Post »

For the last month, I have embarked on discovering vegetarain cuisine.  There have been some sure disasters (whoever said ketchup went well with tofu lives on Mars), and some absolute winners.  I’ve learned that vegetarian food at restaurants can be flavourful and juicy, or that it can be downright unappetizing and bland (not to mention impossible to find on a menu outside of a boring salad).  Unfortunately there is too much of the latter, and not nearly enough of the former.  I have discovered two vegetarian cookbooks on my shelf, and have picked out many more recipes for the upcoming months!

Tonight, on the last evening of my adventure, I wanted to cook a memorable dish.  Nothing beats the meatiness of Portobello mushrooms, the sweetness of a roasted tomato, or the freshness of basil.  Combined, this dish lingers beautifully in your mouth, the juices of the mushroom and tomato piqued by the basil.  To really showcase the Portobello caps, I chose to serve it over a simple bed of bulgur, but this would make a delicious burger that would turn the largest carnivore into a die-hard vegetarian!

Roasted Portobello Mushrooms with Pesto-Infused Tomatoes

(1 serving)

Ingredients:

A few tablespoons of balsamic vinegar

2 Portobello mushroom caps

2 thick slices tomato

4 tablespoons pesto (https://gourmeh.wordpress.com/2011/03/13/almond-romano-parsley-pesto/)

A few slices red onion

Drizzle olive oil

Salt and freshly-ground pepper to taste

Directions:

Preheat the oven to 425 degrees Fahrenheit.  Brush the mushrooms generously with balsamic vinegar, and place gill side-up on baking sheet.  Layer a tomato slice over the mushroom.  Spread the pesto overtop. Sprinkle the red onion slices on top of the pesto.  Drizzle a few drops of olive oil overtop.  Bake about 12-15 minutes, until the mushrooms release their juices.  Delicious served over a bed of bulgur or on top of an arugula salad!

Read Full Post »

Older Posts »