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Posts Tagged ‘Mushrooms’

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!

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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

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I confess to have been living under a rock over the last few months – but Sitelle has been holding down the fort admirably!  My summer adventures took me to three continents over two months, and upon my return to Canada, I moved from Halifax to Toronto.  I miss the East Coast (and especially the delicious seafood!), but I love my studies in medicine at UofT.  Despite the craziness of learning head to toe human anatomy, how to read a histology slide, and an intro to hematology, I haven’t given up on cooking.  Indeed I have a backlog of recipes to share!

This recipe comes from my friend Dora when she visited me at my cottage a few summer ago.  I love portobello mushrooms almost as much as I love pesto.  When she suggested we combine the two, I knew I was in for a real treat.  They are incredibly simple to prepare, and fast to grill.  We cooked them over a charcoal briquette barbecue, giving the burgers a lovely smokey flavour, but I have since winterized these burgers for the oven.

Portobello and Pesto Mushroom Burger

Portobello Mushroom and Pesto Burgers

(makes 4 burgers)

 

Ingredients:

4 Portobello mushrooms

1/2 small onion, minced

1 clove garlic, minced

1/2 cup pesto

Olive oil, to brush

1/4 cup cheese (provolone or mozzarella are delicious!), thinly sliced

Your favourite bun and toppings

 

Directions:

Prepare the barbecue. Meanwhile, rinse mushroom caps and remove the stems.  Mix the pesto with the onion and garlic.  Fill each mushroom cap with 1/4 of the mixture. Brush the top of each cap with olive oil.

Barbecue the burgers 15 minutes or until cooked through.  Top each burger with the cheese slices, and cook until the cheese has melted.  Serve with your favourite bun and toppings.

Note: If you don’t have a barbecue handy (or if its covered in snow), preheat the oven to 450 degrees. Bake for 12 minutes, add the cheese, and bake for a further 4-5 minutes until the cheese is melted.

Bon appetit!

 

– Catherine

 

 

 

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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

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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

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Grilled Veggies

Summer is upon us, and I love nothing more in life than a good barbecue.  Most people are fans of grilled meat, but I am a diehard grilled veggie fan.  When grilled, the flavour in peppers, mushrooms, and zucchini just seems to pop, transforming a humble vegetable chunk into a mouth-watering treat.

Below is one of my favourite mixes of veggies, but you can throw in just about any vegetable you are craving.  Eggplant is an especially tasty addition.  For the perfect summer meal (one that avoids the stove), simply grill a protein along with the veggies and serve with fresh baguette!

Grilled Veggies

(4 servings)

 

Ingredients:

1 red pepper, cut into 12 chunks

1 orange pepper, cut into 12 chunks

1 zucchini, cut into thick slices

12 mushrooms, halved

Large handful of cherry tomatoes

1 bunch of asparagus, cut into 2 inch segments on the diagonal

1 purple onion,  cut into 8 chunks

Olive oil

Salt and Pepper

Crushed thyme, preferably fresh

Directions:

Mix the veggies in a large bowl.  Toss with the olive oil, salt and pepper, and thyme.  Place in a barbecue tray, and grill over medium-high heat until lightly charred, about 12-15 minutes.  Delicious served warm!

–       Catherine

 

1 June 2011

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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!

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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!

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