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Tag Archives: mushrooms

kale & wild rice casserole

21 Wednesday Jan 2015

Posted by Delena Rose in cheese, cook, rice, vegetables

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casserole, kale, mushrooms, vegetable, wild rice

kale and wild rice casserole

I found this recipe on Tieghan’s Half Baked Harvest – Made With Love food blog a few months ago and wanted to share it with you. I had a fresh block of gruyere cheese in the refrigerator and wanted to cook something that would warm the tummy on a cold, dark winter evening. This kale and wild rice casserole was perfect and I will definitely add Tieghan’s recipe to our list of family favourites.

Kale and Wild Rice Casserole

Ingredients

  • 2 large bunches of Kale, leaves torn
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced or grated
  • 2 tablespoons fresh thyme, chopped
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons flour
  • 1 cup milk (I used 2%)
  • 1 cup chicken broth (or veggie broth)
  • 1/4 cup heavy cream or canned coconut milk
  • 4 cups cooked wild rice
  • 1 1/2 cup gruyere cheese, shredded
  • 2 tablespoons olive oil
  • 2 large sweet onions, sliced into thin rings
  • salt and pepper

kale and wild rice casserole

Instructions

Grease a 2-3 quart casserole dish. Set aside.

Heat a very large skillet (the largest you have!) over medium-high heat. Add all of the torn kale to the skillet and add 1 cup of water. Cover the skillet and cook for 10-15 minutes, stirring occasionally until the kale is wilted. Once the kale is wilted and all of the water has been absorbed, remove the kale from the skillet and set aside.

Return the skillet to medium heat and add 2 tablespoons olive oil. When the skillet is hot, sprinkle in the mushrooms in a single layer. Don’t stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Now add the butter to the skillet and cook until the butter begins to brown. Once the butter is browned reduce the heat and add the garlic, thyme and nutmeg and cook for about 10 seconds. Now add the kale back to the skillet with the mushrooms, garlic and spices and toss well.

Sprinkle the flour over the kale and mushrooms and cook for 1 minute. Add the milk and chicken broth, bring to a boil and cook 2-3 minutes or until there is a thick sauce. Add the cream and stir to combine. Remove from the heat and stir in the cooked wild rice. Pour the mixture into the prepared casserole dish.

Preheat the oven to 375 degrees F.

Now wipe the skillet and add the olive oil, cook over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.Continue to cook until the onions are golden brown, about 20 minutes.

Sprinkle half the cheese over the casserole and then add the onions and the remaining cheese. Bake the casserole for 20-25 minutes or until the cheese is melted and the onions are crispy. Serve!

  • Cook time: 40 minutes
  • Total time: 50 minutes

Resource:

Half Baked Harvest – Made With Love food blog

kale and wild rice casserole

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spelt crepes stuffed with cheese, back bacon and mushrooms

19 Saturday Oct 2013

Posted by Delena Rose in cook, whole grains

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breakfast, brunch, cheese, crepes, fruit syrups, ham, mushrooms, spelt crepes, spelt flour

spelt crepe

This is what we had for brunch today after our morning hike. I filled the first two crepes with a mixture of sautéed ham and mushrooms then added mozzarella and asiago cheese and a pinch of dried basil. I served these with a side of salad. The remaining crepes were enjoyed sweetened with an assortment of our homemade fruit syrups. Delicious!

spelt crepes

Spelt Crepes

1 cup spelt flour (or whole wheat)

1/2 teaspoon salt

3 eggs

1-1/4 cups milk

2 tablespoons melted butter or vegetable oil for the pan

Stir flour and salt together in a bowl. Make a well in the center and add the eggs and a little of the milk. Beat well, working in all of the flour. Gradually add the remaining milk and beat mixture until bubbles form on top of the batter.

Over medium high heat, brush a small amount of oil onto a crepe pan (or nonstick pan). Add three to four tablespoons of the batter and quickly tilt the pan to move the batter around in a circle until it covers the base of the pan thinly and evenly. Turn the crepe over and cook for an additional 30 seconds. Keep crepes in a warm oven under a clean tea towel. Continue until all of the batter is used. Serve with a sweet or savory topping. Makes 8 crepes.

spelt crepes

crepe1crepe3

Resource:

Norwak, M. (1988). The Book of Crepes and Omelettes. New York, NY: HPBooks.

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calling all mushroom lovers… “City of Champignons”- Mushroom Exposition at the Devonian Botanical Garden

22 Thursday Aug 2013

Posted by Delena Rose in Alberta Mycological Society, Devonian Botanical Garden, mushrooms & fungi, wild mushrooms

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Tags

Alberta mushrooms, Alberta Mycological Society, August event, Devonian Botanical Garden, fungi, mushroom tasting, mushrooms, mycology, wild mushrooms

AMS3

Last Sunday (August 18th), B and I and the Little One took in the Alberta Mycological Society’s (AMS) annual “City of Champignons” Mushroom Exposition at the Devonian Botanical Garden. It was our first time attending this event and we were looking forward to seeing the displays, tasting some wild mushrooms and talking to local experts about our own recent forays in the backyard here at cabinorganic.

AMS1

We were amazed at the amount to work that went into the fresh, wild mushroom displays. These were gathered and arranged by AMS volunteers, both the evening before and that very morning. They were arranged and labelled in family groups so it was very easy for us to find many of the mushrooms that we see daily on our twice daily walks but haven’t got around to identifying yet.
AMS4

The displays were also a nice opportunity for mushroom lovers like ourselves to look closely at, handle, appreciate the diversity and smell the wonderful mushroom aromas. Experts were on hand at each table to answer any questions and provide additional information.

AMS5

The AMS also had a few large displays featuring local mushrooms, medicinal mushrooms and poisonous mushrooms. There were also tables featuring recommended books, and field guides and posters were also available for purchase.

AMS

AMS6

The entire afternoon was filled with events:

11 am: Mushroom walk in the garden

12 noon: Presentation on “A dozen common Alberta mushrooms”

1 pm: Fungi Flavors with Chef Chad Moss

2 pm: Mushroom walk in the garden

3 pm: Mushroom tastings with Chef Chad Moss
wild mushoom tasting

Our favorite part of the day was the tastings! Chef Chad Moss had prepared an amazing feast for the senses, including wild lobster, honey and oyster mushrooms, which were carefully paired with smoked bacon, brie and rose petal, sea bean and other unexpected flavors. These were served on a freshly baked baguette.

In his presentation on Fungi Flavors, Chad challenged us to let go of our dependance on recipes and be creative with our wild mushroom finds in our own kitchens. He really inspired me to let the mushroom be the central taste instead of my usual habit of masking it with garlic, onion or ginger. Instead, he demonstrated how more subtle flavor combinations, which may include apple cider, scotch, earl grey tea, cardamon, bacon, brie, nuts, even fresh strawberries and cream can bring out the unique earthy flavors of these meaty delights.

wild mushroom tastingwild mushroom tasting1

wild mushroom tasting2

We were also treated to a wild mushroom soup, rich and full of chunks of assorted wild mushrooms and topped with a herb oil.wild mushroom soup

We are so grateful to the Devonian Botanical Garden for their spring, summer and fall mushroom classes, as well as to the Alberta Mycological Society for their many educational events and opportunities throughout the year. You don’t have to be a member to attend some of these events but your annual membership gets you invited to many smaller scale events, talks and forays all over Alberta. Here you can rub shoulders with, gather and cook wild mushrooms alongside people who are passionate about fungi and have been enjoying mushrooms for years. These events often involve a small feast where the mushrooms can be enjoyed together as a group.

For more information, please click on this link to visit the Devonian Botanical Garden’s website. Be sure and check out the Events link to see what other events are lined up at the garden before they close for the season. The fall mushroom course is coming up on September 7th. Click here to register.

Also, click on this link to visit the Alberta Mycological Society’s webpage for information on memberships, events and a wealth of information provided by the society as well as links to other helpful websites. If you’re keen to get in on the action, the Great Alberta Mushroom Foray will take place on August 30th in the Castle Mountain area, SW Alberta. See the website for details. Also, be sure and check out their current exhibit AMS@the Royal Albert Museum until September 15th, 2013.

Enjoy your forays and wild mushroom adventures!

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mushroom risotto

20 Thursday Sep 2012

Posted by Delena Rose in cook

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Tags

mushroom risotto, mushrooms, rice, risotto, wild mushrooms

Need a great recipe for those yummy wild edible mushrooms? Here’s a standard recipe from my kitchen taken from the Rice and Risotto: Cooking with the World’s Best-Loved Grain by Christine Ingram.

Mushroom Risotto

1/2 cup dried wild mushrooms, preferably porcini

1-1/2 cups warm water

3-1/2 cups chicken, beef or vegetable stock

2 cups button mushrooms, sliced (or any other fresh mushroom)

juice of half a lemon

6 tablespoons butter

2 tablespoons fresh parsley, chopped

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

1-1/2 cup risotto rice

1/2 cup dry white wine

3 tablespoon freshly grated Parmesan cheese

salt and freshly ground pepper

fresh herb, to garnish

Put the dried mushrooms in a bowl with the warm water. Soak them for at least 40 minutes, then lift them out and rinse them thoroughly. Filter the soaking water through a strainer lined with kitchen paper and pour into a saucepan. Add the stock to the pan and bring to a simmering point.

Toss the button mushrooms with the lemon juice in a bowl. Melt a third of the butter in another saucepan and fry the button mushrooms until they give up their juices and begin to brown. Stir in the parsley, cook for 30 minutes more, then transfer to a bowl.

Heat the olive oil and half the remaining butter in the saucepan and fry the onion until soft. Add the rice and stir constantly, so that the grains are evenly coated in the oil.

Stir in all of the mushrooms, add the wine and cook over medium heat until it has been absorbed. Add the hot stock, a ladle at a time, making sure each has been absorbed before adding more. When all of the liquid has been absorbed, remove the pan from the heat, stir in the remaining butter, the Parmesan and the seasoning. Cover the pan and allow to rest for 3-4 minutes before serving. Note: if rice still feels hard, add more liquid and allow to cook until done. Enjoy!

Resource:

Ingram, C. (1999). Rice and Risotto: Cooking with the World’s Best-Loved Grain. London: Lorenz Books.

 

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identifying edible wild mushrooms at the Devonian Botanical Garden

12 Wednesday Sep 2012

Posted by Delena Rose in mushrooms & fungi

≈ 5 Comments

Tags

cooking wild mushrooms, Devonian Botanical Garden, edible wild mushrooms, foray, fungi, garden, gem studded puffballs, identifying wild mushrooms, mushrooms, shaggy parasols, wild mushrooms

Last Saturday I spent a fun and informative day learning to identify edible wild mushrooms at the Devonian Botanical Garden, just half an hour from where I live.  I am fascinated by mushrooms and have spent the past two summers observing and slowly learning about the different mushrooms growing in the woods and fields around the cabin.

So far, I have only tried eating a few wild varieties, mainly gem-studded puffballs (above) and shaggy parasols (below) as they are very easy to identify. The course on Saturday was really helpful as we got to foray with expert, Mike Schulz, and sample our findings with confidence.

The course took all day (with an hour lunch break) and included classroom lectures and an afternoon foray.

At the end of the day, we cooked and tasted our findings in the kitchen. It was interesting to sample the various tastes and textures of the different wild mushrooms found on the foray. Honey mushrooms were my personal favorite (crisp with a burst of intense flavor), followed by shaggy manes (firm with a milder flavor).

Many participants (including myself) brought a variety of wild mushrooms from home for Mike to identify and it was fun to see the variety of samples.

Once again, a fun and informative day spent both in the classroom and out in the gardens. This course runs three times per year and focuses on fall, spring and summer edible mushrooms. I do feel a lot more confident now in identifying the local edible mushrooms in my backyard and I look forward to more learning adventures at the Devonian Botanical Gardens!

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mushroom and pepper frittata

03 Thursday May 2012

Posted by Delena Rose in cook

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Tags

beet greens, breakfast, eggs, frittata, mushrooms, onions, parmesan cheese, peppers, spinach, Swiss chard, vegetable frittata, zucchini

There are so many flavor combinations and ways to make a frittata! For an extra sizzle of salt, try adding chopped bacon or prosciutto ham. Fresh herbs, such as basil, oregano or parsley add a nice tangy layer of flavor. Also, instead of the peppers you can add 1 cup of chopped spinach, Swiss chard or beet greens. A wonderful, heart breakfast or served as an appetizer with a glass of white wine.

Mushroom and Pepper Frittata

1 tablespoon extra virgin olive oil

4 organic, free-range eggs

half a red onion, diced

half a red pepper, diced

half a yellow pepper, diced

half a small zucchini, diced

8 shitake mushrooms, diced

¼ cup parmesan cheese, grated

2 tablespoons fresh chives, finely chopped, for garnish

salt and pepper, to taste

Preheat oven on the broil setting.

In a medium bowl, add the eggs, salt and pepper and beat lightly with a fork. Set aside.

Heat the olive oil in an oven-proof nonstick skillet and sauté the onions on medium heat until they are translucent. Add the peppers, zucchini and mushrooms and continue to cook for 5 minutes. Pour the egg mixture over top, cover and cook for 5 minutes, (the top will still be a bit runny and uncooked). Sprinkle the cheese over the frittata and then put the skillet into the oven and broil until the top is fully cooked and the cheese is beginning to brown.

Slide onto a plate, garnish with the chives and serve immediately. Enjoy!

Serves 2 for breakfast or 4 for appetizers.

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cauliflower soup with pan-seared mushrooms

10 Friday Feb 2012

Posted by Delena Rose in cook

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Tags

cauliflower, cauliflower soup, mushrooms, pan-seared, portabella, soup, vegetable soup

I remember the first time I tasted cauliflower. It was in grade three at school and as I was walking down the hallway by myself, a few older girls were coming out of their Home Economics cooking class. They asked me if I wanted to try some cauliflower? I held out my hand and they gave me a single cauliflower floret. I studied this pale, brain-like vegetable doubtfully. Then I tasted it. Crunchy and raw, it reminded me of mild cabbage. I liked it! Even better is this delicious buttery cauliflower soup topped with a slice of pan-seared mushroom. A tasty nourishing soup for these winter months!

Cauliflower Soup with Pan-Seared Mushrooms

2 tablespoons butter

3 medium onions, chopped

2 heads cauliflower, separated into florets and coarsely chopped

4 cups organic vegetable or chicken broth (or water)

¼ cup heavy cream (optional)

salt and pepper

2 Matsutake or portabella mushrooms, stemmed

2 tablespoons olive oil

Melt the butter in a large pot. Add the onions and cook over medium-low heat until onions are soft and translucent but not browned, about 15 minutes.

Add cauliflower and broth to the pot and bring to a boil. Reduce heat, cover and simmer on low heat until cauliflower is very sift, about 30 minutes. Let cool slightly.

In small batches, puree the soup in a blender or food processor. Return the soup to the pot and stir in cream (if desired). Season with salt and pepper. If necessary, add a few tablespoons to water or broth to thin the soup.

Heat a large skillet. Brush the mushrooms with the oil, season with salt and pepper and add them to the skillet. Sear over moderately high heat, turning once, until tender, about 6-8 minutes. Remove from heat and thinly slice the mushrooms.

Ladle soup into warm bowls. Garnish with the sliced mushrooms and serve. Enjoy!

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