Category: mushroom

Smoky Superfood Stuffed Portobello

Hello loyal readers,

Apologies for the hiatus, and a big thanks for understanding – it’s been a very busy summer over at Savoury Sweets! Weddings, events, and birthdays galore – as well as a wonderful two-week vacation to the (very underrated) west coast of Canada. I’ve finally managed to find a few minutes, so I’m here to continue sharing healthy, plant based recipes to bring some colour to your plate, and variety to your diet!

I’m going to start by sharing something that I’ve been dreaming about since I made it – a quinoa & veggie-stuffed portobello cap. (Side note – Portobello? Portabella? Portobella? However you spell it, it’s a giant, delicious mushroom.) I posted a photo on Facebook and immediately had multiple requests for the recipe – you ask, I deliver!

During my travels, I stumbled upon many secondhand bookshops, each one more adorable than the next. It was very hard not to take everything home with me. I did snag a wonderful book called Grain Power (Green & Hemming, 2013), which is what inspired this creation. Not only is this dish colourful, flavourful, and quite photogenic – but it’s also filling enough to be a standalone meal. Bonus – the whole thing comes together quickly, and the filling can be prepared in advance – so it’s great for a quick weeknight meal, or for a last-minute vegetarian or vegan dinner guest. Double bonus – it’s gluten-free, and can be vegan if you omit the cheese, or use vegan cheese!

Smoky Superfood Stuffed Portobellos

ingredients

  • 4 portobello mushrooms
  • 1 cup quinoa 
  • 2 cups water
  • 3 tbsp olive oil
  • 1 large red onion, diced
  • 3 cloves garlic, grated or chopped
  • 2 bell peppers, diced
  • 1 jalapeño, diced
  • 3 cups spinach, roughly chopped
  • 1 tbsp olive oil
  • juice from one fresh lime
  • 3 tbsp fresh tarragon, chopped
  • 1 tsp paprika
  • 1/4 tsp smoked paprika
  • 1 tsp turmeric
  • salt and pepper to taste
  • 1/2 cup herbed goat cheese, crumbled
  • smoked Tabasco (optional)

method

Remove stems from mushrooms, setting the caps aside. Chop mushroom stems.

Bring quinoa and water to a boil. Cover, reduce heat to low, and let simmer about 15 minutes, until all water is absorbed, and quinoa is fluffy. Set aside.

Heat 3 tbsp oil in large saucepan. On medium heat, cook onions, stirring intermittently, about 15 minutes, or until they start to brown. Add garlic and stir. Add peppers and mushroom stems and cook until soft, about 10 mins. Add spinach, continue cooking until wilted.

Add quinoa to saucepan and stir, combining everything. Drizzle with remaining oil, lime juice, tarragon, paprikas and turmeric. Add salt and pepper to taste.

Scoop mixture into portobello caps and sprinkle with cheese, if using. BBQ, or place on a tray and low broil, until cheese is melted, about 4 to 6 minutes. Serve hot, garnished with smoked Tabasco, if desired.

Tasty Mushroom Gravy (Vegan & Gluten-Free)

Now that you’ve got some tasty vegan broth that’s been STOCKpiled (oh, I just HAD to have some pun with that), I’m going to show you a few interesting ways to use it. I’ll start with this amazingly quick and easy vegan mushroom gravy. This is the tastiest, umamiest (totally a word), most versatile gravy that you’ll ever try. You can keep it classic and serve it over mashed potatoes. Or, be trendy and have it on top of a whole roasted cauliflower. Vegetarian poutine? No longer a pipe dream. Whichever way you decide to pour it, once you try it, you’ll never go back to brown powder and water again. Bonus: this gravy is both vegan AND gluten-free, making it a great option for those dinner guests with special diets or food intolerances.

Mushroom & Pepper Gravy
(a.k.a. Vegan Mushroom Gravy / Vegetarian Gravy)
an original recipe by Allison Sklar

ingredients
2 tbsp oil
1 pint cremini (or white) mushrooms
1/2 small onion, very thinly sliced
1 1/2 cups vegetable broth
2 tbsp cornstarch
1/2 cup water
2 tbsp gluten-free tamari (or low-sodium soy sauce, if you’re not concerned about gluten)
1 tbsp rice vinegar or apple cider vinegar
pinch salt
generous amount of cracked black pepper

method
Heat oil in large saucepan. Add onions and mushrooms. Cook, stirring infrequently, about 10 minutes. Use a wooden spoon to scrape any brown bits off of the bottom of the pan. (Those brown bits are major flavour enhancers!) Add broth slowly, and bring to a boil. Add tamari/soy sauce & vinegar. Whisk cornstarch into cold water until homogenous. WHISKING GRAVY CONSTANTLY, slowly pour in the cornstarch mixture, continuing to whisk until sauce bubbles and thickens, about 1 minute. Remove from heat. Add pepper and salt, stirring with wooden spoon.

If not serving immediately, keeps well in a glass jar in the fridge for a few days. To reheat, pour mixture into saucepan with a tiny bit of water. Whisk constantly until heated. Serve hot.

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Vegan Cheesy Stuffed Mushrooms

With summer in full swing, I find myself craving all things light and refreshing. All the most delicious local produce is in season right now, and I’ve been stocking up on berries, leafy greens and whatever else the market has to offer each week. Though I haven’t used my stove at home in what seems like ages (for fear that it might add to the smouldering heat wave that is just now starting to dissipate), I decided to turn on my oven today to make something that I’ve been craving for a while – stuffed mushrooms. I wanted to serve something a little bit fancy pants to munch on while we sat and enjoyed my beau’s homemade Bloody Caesars. (For all of you Non-Canadians, a Caesar is like a Bloody Mary, but with Clamato instead of Tomato, and with about 10x the flavour.)

Holy cow, did I ever impress myself tonight. Not that stuffed mushrooms are compliqué or anything. Completely the opposite actually, they’re ultra simple. But I made a vegan version that is just ah-mah-zing. And, let me tell you, the boy wasn’t even able to tell the difference!

I made two versions, so for those of you who are all like “but I need me some cheese!”, I’ve got you covered. But I urge, urge, urge you to try the vegan ones. The creaminess, the flavour, the explosion of deliciousness in the mouth. Ok, ok, enough with my foodgasm, I’ll get straight to the recipes. 

Stuffed Mushrooms, Two Ways
two original recipes by allison sklar
1: Creamy Vegan Stuffed Mushrooms
2: Creamy Brie Cheese Stuffed Mushrooms
what you’ll need
START with this:
1 pint mushrooms, stems removed
1 tbsp chopped fresh chives or garlic scapes
1 tbsp fresh thyme leaves
1 tsp cracked black pepper
1 tbsp olive oil
3 tbsp breadcrumbs
THEN, choose a version:
1. VEGAN VERSION
1 1/2 tbsp vegan mayonaise (I prefer Vegenaise Brand) 
4 tbsp nutritional yeast flakes
(OR)

2. DAIRY VERSION
1/4 cup cubed brie (or crumbled blue cheese)

how to do it
Remove the stems and keep only the caps of your mushrooms. (You can use the stems in a stir fry or something else later!) Flip them over and put a sprinkle of thyme, chives and black pepper in each one. 
  • Vegan version: mix the Vegenaise with the nutritional yeast and scoop into mushroom caps. 
  • Dairy version: cut the brie into pieces small enough to fit into the caps and place over the herbs. 
Mix together the breadcrumbs and the oil. Spoon over tops of stuffed mushrooms. 
Place on a baking sheet lined with parchment paper and bake at 350F for 20 minutes, until tops are crispy and golden brown and mushrooms begin to soften. 
Let cool slightly before serving. 

Warm Up (Mushroom Risotto with Thyme and Cheddar)

It’s that time of year again, Montreal! You know, that season that isn’t quite a season? For those of you who don’t live here, let me fill you in. We’ve had the kind of days that’ve started off in cozy sweaters and boots, and have ended off in shorts and flip flops. We’ve seen the kind of weeks that have offered us weather reminiscent of Melbourne – rain, sun, frost and heat all within 24 hours.

One certainty in all of this is that Autumn has officially arrived! The general drop in temps has offered us a much needed break after our wildly humid summer, so we can put our hair down and lace our boots up. Because, let’s face it – the best part of fall is the fashion… Oh, and of course, the other best part is the comfort food!

So, without further adieu, I present to you the rich, the tasty, the creamy mushroom risotto! Inspired by a deliciously rich dish that I recently ate at a small resto (in the suburbs, who’d have imagined!?) I decided to create my very own version.

It does take some time to make, but don’t let that stop you – it’s totally and completely worth it.
Now go get cooking!


Mushroom Risotto with Thyme and Cheddar

what you’ll need
1 cup white wine
1 cup chopped mushrooms
1 bunch chopped green onions
1 cup arborio rice
2 tbsp oil
3 tbsp fresh thyme leaves
3 cups vegetable stock
2 tbsp chopped marinated garlic
1 cup grated sharp cheddar cheese
1/4 cup grated parmiggiano cheese
1 cup water + more as needed

how to do it
Sautee mushrooms and green onions in oil in a medium saucepan. Set aside. Meanwhile, in a large pot, bring rice and 1 cup water to a boil. Reduce heat and stir. Continue cooking, stirring occasionally, until rice absorbs the liquid. Slowly add in one cup wine. Simmer and stir until absorbed. Add one cup of stock at a time, waiting until absorbed before each addition, and constantly stirring. (Note – If rice is not fully cooked – tender, but not crunchy – after three cups of stock, continue the process with water or wine.) Once rice is tender, stir in mushroom mixture, garlic and thyme. Fold in cheeses. Sprinkle a generous amount of fresh ground black pepper into the mixture. Serve immediately, sprinkled with extra cheese if desired.

Wine and Dine (Creamy Wine Sauce)

Cream sauce, I have mastered thee.

After numerous failed attempts at concocting my own alfredo, I finally hit the milky jackpot. I quickly discovered that combining mushrooms, cream and wine will result in some tasty magic on my dinner plate. Simple, smooth and satisfying, this base will be my go-to for any white sauce I’ll be craving in the near future. If you’re not a fan of funghi, don’t fret: substitute chopped spinach, onions or garlic in place of the mushrooms for an equally delicious variation.


Simple Cream Sauce with Mushrooms
an original recipe by allison sklar

what you’ll need
2 tbsp salted butter
1 tsp ground sea salt or kosher salt
1/2 cup chopped onions
1 cup chopped mushrooms (or spinach)
2 tbsp fresh thyme (optional)
2 tbsp cooking wine (white is best, but red works fine)
1/2 cup cooking cream
1 tbsp white flour

how to do it
In a saucepan over medium-low, melt butter. Add onions and mushrooms and sauté until golden. Add cream and wine, stirring well after each addition. Once mixture is bubbling, whisk in flour, stirring until sauce begins to thicken, about one minute. Add salt to taste.
Serve hot, over pasta or vegetables.

A Fine Toast (Mushrooms with Thyme)

Dear: Mother Nature,
I would like to formally thank you for the incredible tease that you laid upon our wonderful city this week. You showered us with mild temperatures, sunshine and the smell of dog crap spring in the air, and then proceeded, as you often do, to throw upon us a blanket of snow, slush and cold. What gets me through winter in times like these? Two things: The Nuit Blanche festival, and good food. 

As I prepared myself to spend a night prancing around in the snowy abyss that our city has become, I decided that the best way to begin would be by indulging in a little bit of comfort – food, that is. I’m not talking Kraft Dinner (that was Wednesday), and I’m not talking grilled cheese – I’m talking about something real, something with substance, and something that will keep me satisfied.

Enter Mushroom Toasts!
I now present to you my favourite appetizer of all time.
This stellar simple recipe combines four wonderful things: olive bread, mushrooms, thyme and goat cheese. Oh, and did I mention butter? You can omit the butter, if you’re going the healthy route, but come on, this is comfort food we’re talking about here! You want it to stick to your ribs and warm you from the inside, remember? Now that that’s settled…

Mushroom Toasts with Thyme
an original recipe by allison sklar

what you’ll need
1 tbsp olive oil
1 cup sliced mushrooms
1 tbsp salted butter
5 sprigs fresh thyme, stems removed (about 2 tbsp leaves)
3 tbsp herbed goat cheese OR Boursin cheese
Sliced fresh ciabatta bread or olive bread
how to do it
Coat a medium sized frying pan with olive oil. Add butter and mushrooms. Sauté mushrooms and thyme on LOW heat until softened, continuously stirring with spatula. While mushrooms are cooking, toast bread. Stir 2 tbsp cheese into softened mushroom mixture, tossing to coat. Spread toast with remaining goat cheese, and top with mushroom mixture. Enjoy!

Mushroom & Spinach Tart with Walnut Sauce

This post will be short and sweet savory, so I’ll just get straight to the point:
walnut sauce blows my mind.

A little while back, I had mentionned how I went to a restaurant where I was introduced to this mouth-watering delight served over linguine. I came home deciding that I would make this one day too. However, I decided that I needed to do more than just copy what had been served to me. I needed to take it up a notch. So I asked myself this: “how can I make something rich and creamy even more decadent?” And then it dawned upon me: put it on top of puff pastry. Win. Win all around.

Spinach & Mushroom Tart with Walnut Sauce
an original recipe by Allison Sklar

ingredients 
•    1 package puff pastry, thawed
•    1 cup spinach leaves
•    1 cup mushrooms, sliced
•    ½ onion, sliced finely
•    1 cup cream
•    ½ tbsp cornstarch (optional)
•    ½ cup parmesan cheese, shredded
•    1 clove garlic, chopped
•    1 cup walnuts, toasted and crushed

method
Toast walnuts and then crush them as finely as possible. (This is best done in a food processor, but can be done by placing them into a plastic bag and hammering out with a heavy can).  In a small saucepan, combine nuts with cream, cornstarch, garlic and cheese. Continue cooking over medium heat until sauce thickens, stirring frequently. Sautee spinach, onion and mushrooms in butter until softened. While spinach and mushrooms cook, roll out puff pastry.  Fold over edges of pastry slightly, to create a border. Top with spinach and mushroom mixture. Cover with sauce. Top with a few walnut pieces. (If desired, brush pastry with egg whites or with melted butter.)
Bake at 375 for 12 minutes or until pastry is golden.