eathalifax » mushrooms http://eathalifax.ca your guide to all thing food and drink in Halifax, Nova Scotia Thu, 09 Apr 2015 02:25:56 +0000 en-US hourly 1 http://wordpress.org/?v=4.3.1 DISH | lobster mushroom ravioli http://eathalifax.ca/dish-lobster-mushroom-ravioli/ http://eathalifax.ca/dish-lobster-mushroom-ravioli/#comments Wed, 29 Oct 2014 04:01:48 +0000 http://eathalifax.ca/?p=4541 If you’re a huge fan of mushrooms like we are, you’ve probably been seeing a slew of mushroom and beef recipes hitting the web...

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]]> If you’re a huge fan of mushrooms like we are, you’ve probably been seeing a slew of mushroom and beef recipes hitting the web lately. Originally a partnership between Mushrooms Canada and Ontario Beef, the Blend & Extend project aims to boost nutrients on your plate by replacing a portion of beef with mushrooms. No only does it add that savoury umami flavour, decreases the calories and saturated fat plus increases our vegetable intake, it also extends our food dollars. It’s no shocker that meat can easily break the grocery budget so anything to get more bang for your buck is something we can all appreciate. Besides, mushrooms and beef are a match made in heaven so it’s no wonder the Blend & Extend recipes look so delicious. 

But could the same be said for seafood? When tasked with the challenge of creating my own Blend & Extend recipe for Mushrooms Canada, my mind immediately went to our beloved Atlantic lobster. Could mushrooms be blended with lobster to create a more nutritious, more economical dish without sacrificing that amazing rich lobster flavour? 

rich lobster mushroom ravioli smothered in a decadent truffle cream sauce

This lobster mushroom ravioli surprised even me. Not only did we make a decadent dinner for four with but two small lobsters, the shitakes added a whole world of umami to the ravioli, complimenting rather than overshadowing the rich lobster. Though this recipe is certainly labour intensive, it is worth every single minute.  Blend & Extend, we got this. 

rich lobster mushroom ravioli smothered in a decadent truffle cream sauce

Disclaimer: I was compensated by Mushrooms Canada for my participation with their Blend & Extend project. 

lobster mushroom ravioli
Serves 4
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Dough
  1. 400 g flour
  2. 4 eggs
Filling
  1. 2 1-1.25 lb live lobsters (or ½ lb lobster meat)
  2. 2 tbsp butter
  3. 200 g shitake mushrooms, chopped
  4. 2 large shallots, finely diced
  5. 3 cloves garlic, minced
  6. 3 tbsp dry vermouth (or white wine)
  7. ½ tsp packed lemon zest
  8. 1/3 cup grated Parmesan
  9. ½ cup ricotta
  10. salt and pepper, to taste
Sauce
  1. 3 tbsp butter
  2. 2 large shallots, finely diced
  3. ½ cup lobster stock
  4. 2 cup whipping cream
  5. 1 tsp truffle oil
  6. salt and pepper, to taste
  7. grated Parmesan, to serve
  8. chopped chives, to serve
Instructions
  1. For the dough, mound the flour on a work surface. Make a well in the center of the flour and add the eggs. With a fork, beat the eggs. Gradually pull in flour from the sides towards the center. The dough will soon start to take shape. With a bench scraper or your hands, work the dough, adding a drop of water if the dough is too dry or more flour if too wet. Knead the dough until soft and elastic, about 8 minutes. Cover the dough with plastic wrap and let it rest while you prepare the rest of the dish, about 20 minutes.
  2. Put a large pot with 2 inches of water on to boil. Add the lobsters and cover. Steam for 10 minutes. Remove and place in an ice bath to stop the cooking. Over a bowl, remove the meat from the tails and claws, reserving the liquid. Return the shells, bodies and liquid to the pot and bring to a boil. Reduce the heat and simmer uncovered while you prepare the ravioli. When the liquid is reduced by half, strain the shells and set the lobster stock aside.
  3. In a skillet, melt the butter over medium high heat. Add the shallots and mushrooms. Cook until tender, about 8 minutes. Add the garlic, cooking another minute. Deglaze the pan with vermouth. Add the mushroom mixture to a food processor along with the lobster meat, lemon zest, Parmesan, and ricotta. Pulse until combined, stopping before it becomes a paste. Season to taste with salt and pepper.
  4. Instead of writing out the process of making ravioli, I suggest the above link to the recipe with photos from The Food Network. I couldn’t find my pasta wheel so I simply cut mine into squares using a knife. Bring a large pot of salted water to a boil. Add the ravioli. Cook until al dente, about 3-5 minutes. If necessary, cook the ravioli in two batches.
  5. For the sauce, heat the same skillet used to cook the mushrooms over medium heat. Cook the butter while whisking until it starts to brown. Add the shallots and cook another two minutes. Add the lobster stock and cream. Simmer until thick and reduced. Season with truffle oil, salt and pepper. To serve, toss the cooked ravioli with the sauce. Serve garnished with fresh chives and grated Parmesan cheese
Notes
  1. As a time saver, skip the homemade pasta and use wonton wrappers. If you don’t have access to live lobster, simply use lobster meat and substitute the lobster stock with white wine or sherry.
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]]> http://eathalifax.ca/dish-lobster-mushroom-ravioli/feed/ 2 DISH | Roasted Mushroom Tart with Béchamel and Fried Sage http://eathalifax.ca/dish-roasted-mushroom-tart-bechamel-fried-sage/ http://eathalifax.ca/dish-roasted-mushroom-tart-bechamel-fried-sage/#comments Thu, 09 Oct 2014 18:17:22 +0000 http://eathalifax.ca/?p=4498 Why hello there sexy mushrooms.  Does it get any better than a variety of mixed mushrooms roasted with aromatic herbs, garlic and lemon, each...

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]]> Why hello there sexy mushrooms. 

Does it get any better than a variety of mixed mushrooms roasted with aromatic herbs, garlic and lemon, each one a flavor powerhouse, an umami bomb. I didn’t think so. But then add to that cheesy béchamel, a flaky buttery crust, savory fried sage, and you’ve got a vegetarian main worthy of any holiday feast. Alternatively, whip up this up as an appetizer and show those friends of yours you can take on Martha any day. 

But you won’t find the recipe here. See, that’s why it’s been so quiet round here; I’ve been given so many amazing opportunities lately and it’s probably time I share them with you. This gorgeous mushroom tart recipe for Mushrooms Canada is just one of those incredible partnerships I’ve been meaning to tell you about. Because if there is one thing I love, it’s mushrooms. In everything.

Tomorrow on the Mushrooms Canada blog you’ll find everything you need to know about this roasted mushroom tart with béchamel and fried sage. I’d bookmark that now if I were you. You may just find yourself spending hours perusing all the other incredible mushroom recipes from fellow Canadian bloggers.

Eat all the mushrooms. Oh, and Happy Thanksgiving.

roasted mushroom tart roasted mushroom tart roasted mushroom tart

 

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]]> http://eathalifax.ca/dish-roasted-mushroom-tart-bechamel-fried-sage/feed/ 0 DISH | eggs en cocotte http://eathalifax.ca/dish-eggs-en-cocotte/ http://eathalifax.ca/dish-eggs-en-cocotte/#comments Mon, 27 Jan 2014 16:50:17 +0000 http://eathalifax.ca/?p=2604 I don’t know how it happened but I’ve grown into a full fledged eggaholic. There’s just nothing eggs can’t do.  Then I stumbled across...

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]]> I don’t know how it happened but I’ve grown into a full fledged eggaholic. There’s just nothing eggs can’t do. 

Then I stumbled across an egg dish I had yet to experience, eggs en cocotte. Literally, eggs baked in a casserole dish – though oddly cocotte can also mean mistress or prostitute – this is breakfast personalized. Think creamy baked eggs in your own personal ramekin. What else you put in there is entirely up to you. 

The first attempt, my egg got all cozy with Outlon’s local applewood smoked bacon, wildly nutritious local brussel sprouts and a touch of some of the most amazing blue cheese that’s ever graced my plate, Quebec’s Blue Benedictin. Most recently a ton of oyster mushrooms fried in butter and garlic found their way into today’s version along with Gunn’s Hill Five Brother, an award winning delicately aged cross between Gouda and Appenzeller hailing out of Ontario. Finish that with a pinch of truffle salt and some arugula and our breakfast minds were blown.

Also called shirred eggs in some circles, eggs en cocotte take breakfast to a whole new level of easy.  Minimal prep and about 20 min total until those eggs hit your belly mean this dish is a keeper. The possibilities are also endless; I see leftover potatoes, spinach, chorizo, and pretty much any variety of cheese. Besides over cooking that dreamy egg yolk, you can’t really go wrong. 

Hungry? Put an egg on it. 

arugula topped eggs baked in ramekins with Canadian Gouda, butter fried mushrooms, and creamdreamy eggs baked with mushrooms and goudacreamy eggs baked in individual ramekins with butter fried mushrooms, Canadian Gouda, cream, and topped with peppery arugula

eggs en cocotte
Yields 4
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Mushroom + Gouda
  1. 2 teaspoon butter
  2. 6 ounces oyster mushrooms, roughly chopped
  3. 2 cloves garlic
  4. 1 tablespoon white wine, sherry, or vermouth (optional)
  5. 4 tablespoons cream
  6. 6 tablespoons shredded Gouda
  7. 4 eggs
  8. salt and pepper
  9. truffle oil or truffle salt (optional)
  10. handful of arugula (optional)
Bacon, Brussel + Blue
  1. 1 teaspoon butter
  2. 2 slices bacon, chopped
  3. 8 brussel sprouts, thinly sliced or shaved
  4. 4 tablespoons cream
  5. 4 tablespoons blue cheese
  6. 4 eggs
  7. salt and pepper
Instructions
  1. Preheat oven to 375. Grease 4 ramekins lightly with a teaspoon of the butter.
  2. Mushroom + Gouda: Melt remaining butter in a skillet over medium heat. Add mushrooms and sauté until tender and browned. Add garlic and cook 1 min more. If desired, deglaze pan with a splash of vermouth, white wine or sherry. Cook til liquid evaporates, about 1 min.
  3. Divide mushroom mixture among ramekins. Top with a tablespoon of Gouda. Crack and egg into each ramekin. Pour a tablespoon of cream on top of each.
  4. Bake until eggs are set but yolk still runny, about 12-15 min. In the last few minutes, add the remaining cheese among the ramekins. Season with salt and pepper or truffle salt or oil. Top with arugula if desired.
  5. Bacon, Brussel + Blue: Heat a skillet over medium heat. Cook bacon until almost crisp, about 2 min. Add in brussel sprouts and cook 1 min more. Season with salt and pepper.
  6. Divide the bacon brussel sprout mix among the four ramekins. Add a tablespoon of blue cheese into each. Crack an egg in each ramekin. Pour a tablespoon cream on top of each.
  7. Bake 12-15 min until the white is set but the yolk is still runny. Serve seasoned with more salt and pepper or more cheese to top if desired.
Notes
  1. Some recipes call for the ramekins to be placed in a water bath which is generally a way cook over moderate heat while adding moisture to items like custards. I tried both ways and honestly without a marked difference in the result, forgo the water bath. I say the less work the better.
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]]> http://eathalifax.ca/dish-eggs-en-cocotte/feed/ 5 DISH | mushroom kale frittata http://eathalifax.ca/dish-mushroom-kale-frittata/ http://eathalifax.ca/dish-mushroom-kale-frittata/#comments Wed, 02 Oct 2013 18:02:10 +0000 http://eathalifax.ca/?p=1167 Yo, it’s National Kale Day. I realize some of you are probably enough with the kale already. It seemed kale totally exploded into the...

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]]> Yo, it’s National Kale Day. I realize some of you are probably enough with the kale already. It seemed kale totally exploded into the mainstream this year. God damn kale salads even appeared on restaurant menus the world over. But you know what? Kale IS awesome. Forget all you thought you knew about bitter greens and get some kale into ya. 

For us, kale is pretty much a staple. It makes a mean salad and packs more nutrients than a limpy green lettuce. Plus, like spicach, you can pretty much jam the stuff into anything. Soups, casseroles, stir fries, pasta. And all that hype about kale chips? It’s all true. 

Here kale teams up with delicious, delicious fungus and creamy ricotta for an easy mushroom kale frittata. Think quiche without all the pie dough tomfoolery. Frittatas are also ridiculously adaptable. Don’t have ricotta? Simply add another egg or two and a splash more milk. Love goat cheese? Replace some of the ricotta with it. Don’t have fresh thyme? Add another herb, even dried if that’s all you got. No shallots? You realize they’re just fancy onions right?! You can even slather some sriracha all over this bad boy. There really is no going wrong.

So, ditch that sugary cereal and amp up your morning routine. Kale, it’s what’s for breakfast.

kalefrittata-2 kalefrittata-1 mushroom kale frittata-4

mushroom kale frittata
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 tablespoon butter
  2. 1 shallot, diced
  3. 2 cloves garlic, minced
  4. 4 cup sliced mushrooms
  5. 1 cup thinly sliced kale leaves
  6. 4 eggs
  7. 1/2 cup ricotta or 140 g goat cheese
  8. splash milk
  9. 1 tablespoon fresh thyme leaves
  10. 1/2 teaspoon salt
  11. fresh cracked black pepper
  12. parmesan cheese
Instructions
  1. Preheat oven to 400.
  2. Melt butter over medium-high heat in a 8" oven proof skillet. Add shallots and garlc and cook 3 min. Add mushrooms. Cook until they release their moisture and it mostly evaporates, about 10 min. Add the kale and cook until the desired doneness. I like my kale with some bite so I cooked it but 2 minutes.
  3. Meanwhile whisk together remaining ingredients except the parmesan. Pour over the mushroom kale mixture. Bake until set, about 10 min. Serve garnished with freshly shaved or grated parmesan cheese. Season to taste with salt and pepper.
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