Tag Archives: mushrooms

Recipe, Soup

Enhanced Won Ton Soup

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This is the starting block to myriad variations!

1 head Napa cabbage, shredded
8 oz sliced mushrooms
4 oz diced white onions
2 quarts reduced sodium chicken broth
4 Tbsp reduced sodium soy sauce
2 Tbsp grated ginger
2 Tbsp minced garlic
1 package frozen pre-made chicken won tons
1 lb peeled, deveined, tail-off cooked shrimp
1 bunch scallions, sliced
Toasted Sesame Oil, for garnish

In a wok or large skillet, add 2 tbsp olive oil and heat until just about smoking. Add shredded cabbage and toss to coat. Add 1/4 cup water and cover to allow cabbage to wilt and soften. Stir frequently, about 10 minutes. Remove cabbage and add onions and mushrooms to remaining liquids. Cook until mushrooms and onions are tender. Remove and place aside.

In a large cooking pot, add broth, soy sauce, ginger, and garlic. Bring up to a simmer. Allow to simmer for 5-10 minutes to flavor the soup broth. Add shrimp and won tons. Allow to heat through 10-15 minutes.

To serve: In a soup bowl, place some of the sauteed cabbage, then some of the mushroom/onion mixture (how much is up to you). Ladle over the broth (and won tons/shrimp). Again, as much as you like. Then, top with sliced scallions and a drizzle of Sesame oil.

Serves 8-10.

(Note: pre-made chicken won tons may be purchased at most markets including Oriental/Asian markets, Trader Joe’s, Lidl, and other local supermarkets.)

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Breakfast, Recipe

Fluffy Beginnings Omelette

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A tasty and healthy way to start your day!

6 eggs
1 tsp baking powder
2 tbsp butter (or margarine)
1 cup diced bell peppers (I used red, orange and yellow)
1/2 cup sliced mushrooms
1/4 diced red onion
1/2 cup shredded cheddar
Optional: Hot sauce and light sour cream as condiments

In a medium sized bowl, crack eggs and whisk to combine. Add baking powder and whisk again, making sure there are no lumps of powder in your egg mixture. Set aside.

Heat a medium skillet over high, then coat with cooking spray and add 2 tbsp butter. Once butter has melted and starts to bubble, add peppers, mushrooms and onions and sauté for 6-8 minutes, until vegetables are tender. Re-whisk egg mixture and pour over veggies. Rotate pan to spread the egg mixture out and reduce temperature to medium-low. Clamp on a lid and allow to cook, undisturbed, for 6-8 minutes. Remove lid, and using a spatula, loosen omelette from the bottom of the pan. Rotate pan to continue distributing any loose egg mixture. Cover and cook for 3-4 minutes more.

Flip omelette and sprinkle top with cheese. Cover and cook 3-4 minutes more, or until cheese is melted.

Serve with hot sauce and sour cream as condiments. Shows above with 2 pieces of thick cut bacon.

Serves 4.

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Main Course, Recipe

Chicken and Mushroom Stir Fry

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Serve this with brown rice and steamed broccoli for a complete, lower-fat and lower-sodium alternative to Chinese take-away.

1 lb white mushrooms, sliced
1 tbsp unsalted butter
1 tsp olive oil
1/4 tsp sea salt
5 scallions, sliced into 1/4″ (whites) to 1/2″ (greens) pieces
3 cloves garlic, minced (or run over a microplane)
1 tbsp minced ginger
4 tbsp reduced sodium soy sauce
2 six ounce boneless, skinless chicken breasts, cubed (or cubed tofu)

In a wok or large skillet, heat olive oil and butter until shimmery. Add mushrooms and toss to coat. Cook over medium heat until oil and butter exude the surface of the mushrooms and they take on a medium brown colour. Sprinkle with sea salt, toss to combine and remove to a bowl to hold.

Without wiping the pan, add in the garlic and ginger and sauté for 1 minute. Add in chicken and stir to combine. Cook chicken 6-8 minutes or until no longer pink. Add soy sauce and scallions, reduce heat to low, and cover. Cook for 3-4 minutes, or until the green part of the scallions have wilted. Add reserved mushrooms back to the wok or skillet and combine to heat through.

Serves: 4.

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Appetizer

Alfredo-esque Mushroom Appetizers

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Perfect for an appetizer or a side dish, these “Alfredo-esque” Garlic Parmesan Mushrooms are a breeze to make and delightful to eat!

4 tablespoons unsalted butter
2 tablespoon olive oil
8 cloves of garlic, minced
1.5 lb whole baby bella mushrooms
1 cup heavy cream
8 oz Neufchâtel cheese, softened
⅓ cup fresh grated parmesan cheese (more or less according to your tastes)
¼ teaspoon onion powder
¾ teaspoon dried oregano
salt and pepper, to taste

Rinse and clean the mushrooms and pat dry. Melt butter and olive oil in a skillet over medium heat then add mushrooms and cook until browned, around 10-12 minutes. Add garlic, cream, Neufchâtel cheese, parmesan, onion powder, and oregano and cook for 5 – 10 minutes, until sauce is thick and creamy. Salt and pepper to taste.

The sauce makes an excellent dipping sauce for spanakopita, or other appetizers.

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Main Course, Recipe, Seafood/Fish

An easy Sunday dinner…

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Easy, peasy, and so delicious.

2 Albacore tuna steaks
8 ounces Basmati rice
1 medium onion, chopped
3 tbsp butter
8 ounces sliced mushrooms, sauteed

Heat oven to 425F. Place tuna steaks in a baking dish and add 2 cups of water.  Bake, covered in foil, for 25-30 minutes, or until tuna flakes and is cooked through.  Drain off cooking liquid and reserve. Using forks, flake the tuna.

In a medium sized saucepan with a tight fitting lid, melt butter, and sauté onion until just translucent. Add Basmati rice and swirl around with onion and butter to coat.

Add enough water to the reserved cooking liquid (if necessary) to make 2 cups of liquid. Add to the rice, stir to combine, and bring to a boil. Reduce to low and clamp on the lid. Allow to cook for 15-20 minutes or until all liquid is evaporated.

Turn the rice out into a serving dish and, using forks or bamboo spatulas to combine, add tuna and mushrooms. (Never use spoons because that makes the rice gummy.) A nice addition might be freshly cooked peas, asparagus cuts, or even broccoli florets. Some people might like quartered hard boiled eggs (I recommend 3 or 4 eggs be used), and you may sprinkle with dill, cilantro, or parsley for additional colour if desired.

Serves 4, generously.

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Main Course, Recipe

Lemon Chicken with Mushrooms and Angel Hair Pasta

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Who says you have to have high fat or even high sodium to have huge flavour? This dish goes to show that the addition of spices, and minimal oil help keep everything down to quite a low calorie count.

1 medium onion, sliced thinly
3 cups button mushrooms, sliced
6 tbsp water, divided
olive oil (see directions)
2 boneless skinless chicken breasts, cut into cubes
1/2 tsp crushed red pepper flakes (or more, depending on how hot you like it)
3 garlic cloves, minced
16 oz broccoli florets, blanched and heated through
3 portions of angel hair pasta, cooked al dente
3 tbsp lemon juice (the juice of one whole lemon)

In  a large pan, place 1 tsp olive oil. Using a paper towel, wipe the oil around to lightly coat the surface of the pan, and remove the excess (retain this paper towel). Place over medium heat and add mushrooms, onions, and 3 tbsp water. Place a lid on the pan, and allow them to steam in their own liquids. Stir occasionally until they are tender. Remove from the pan and cover to keep warm.

Using the oil soaked paper towel, wipe down the pan again, and add garlic, chicken cubes, crushed red pepper flakes, and remaining water. Cover to allow chicken to steam and cook through, stirring occasionally.

Return the mushrooms and onions to the pan, along with the blanched broccoli and the al dente pasta. Add lemon juice overall, toss to combine and heat through.

Serves 6 as dished, or 4 with larger appetites.

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