Spaghetti Squash with Creamed Beet Greens and Roasted Mushrooms
If you're looking for a delicious, gluten-free alternative to pasta, spaghetti squash is a game-changer. This versatile winter squash transforms into tender, noodle-like strands once roasted, making it perfect for soaking up sauces, tossing with fresh ingredients, or enjoying on its own with a simple drizzle of olive oil. Not only is it low in calories and carbs, but it's also packed with fiber, vitamins, and antioxidants. Whether you're trying to eat healthier or just want to mix up your meals, spaghetti squash is a tasty and satisfying option worth adding to your kitchen rotation.
Roasted Mushrooms with Basil: A Flavorful Upgrade
Roasted mushrooms bring a rich, savory depth to any dish, and when paired with fresh basil, they add an aromatic, slightly sweet contrast that elevates the flavors of spaghetti squash. As the mushrooms roast, they develop a deep umami flavor with crispy edges and a tender bite, making them the perfect complement to the squash’s delicate texture. Tossed with olive oil, garlic, and a sprinkle of sea salt, these mushrooms become irresistibly flavorful, while the fresh basil adds a burst of brightness. Together, they turn this simple dish into a satisfying, restaurant-quality meal.
Beet Greens: A Nutrient-Packed, Flavorful Boost
Beet greens are often overlooked, but they’re a powerhouse of nutrients and add a beautiful pop of color to any dish. Rich in vitamins A, C, and K, along with iron and calcium, these leafy greens bring both health benefits and a mild, earthy flavor. When sautéed and combined with a creamy sauce, the beet greens soften into a velvety texture that beautifully balances the roasted mushrooms and spaghetti squash. Their slight bitterness is mellowed out, making them a perfect addition to this dish, creating a harmonious blend of flavors and textures that’s as nourishing as it is delicious.
A Cozy, Flavor-Packed Dish
If you’re looking for a satisfying, veggie-forward meal that’s both comforting and nutritious, this **Spaghetti Squash with Creamed Beet Greens and Roasted Mushrooms** is the perfect choice. It’s a delicious balance of earthy, roasted mushrooms, silky creamed greens, and tender spaghetti squash that twirls beautifully on your fork—no pasta required!
Roasting the squash enhances its natural sweetness, while the mushrooms develop a deep umami richness. The creamed beet greens tie everything together with their vibrant color and luscious texture, making this dish feel indulgent yet wholesome. Whether you’re looking for a light but hearty dinner or a creative way to incorporate more vegetables into your meals, this recipe delivers on both flavor and satisfaction.
Serve it as a meatless main or alongside your favorite protein for a complete meal. Either way, get ready to enjoy a dish that’s simple, nourishing, and packed with bold flavors!
Spaghetti Squash with Creamed Beet Greens and Roasted Mushrooms
If you’re looking for a satisfying, veggie-forward meal that’s both comforting and nutritious, this Spaghetti Squash with Creamed Beet Greens and Roasted Mushrooms is the perfect choice. It’s a delicious balance of earthy, roasted mushrooms, silky creamed greens, and tender spaghetti squash that twirls beautifully on your fork—no pasta required!
Ingredients
- 1 medium to large spaghetti squash
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1/4 cup water
- 2 tablespoons olive oil
- 8 oz Bella mushrooms
- 2 teaspoons seasoned salt
- 2 teaspoons black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 4 tablespoons olive oil
- 1 bunch beet greens
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chilli flakes
- 1 cup half-and-half or heavy cream
- 1/4 teaspoon cornstarch (if using half-and-half)
- 1 tablespoon soy sauce
- 1/3 large yellow onion, chopped
- 2–3 garlic cloves, minced
- 2 green onions, chopped
- 2 tablespoons fresh Thai basil (plus extra for garnish; smaller leaves preferred)
- 2 tablespoons fresh sage, chopped
- Optional:Parmesan cheese for garnish
- Optional: 1 teaspoon spaghetti squash or pumpkin seeds per serving (or substitute with walnuts)
Instructions
- Microwave the spaghetti squash for 4–6 minutes if large, or 1–2 minutes less if medium. Set it aside to cool slightly before cutting it in half. In the meantime, turn your attention to the other vegetables you’ll be roasting.
- Drizzle the mushrooms with olive oil, then season with seasoned salt, black pepper, garlic powder, oregano, and onion powder. Set aside.
- Preheat the Oven and turn the it on to 400°F.
- Using a sharp chef's knife, hold the squash steady with a paper towel or kitchen cloth. Pierce down vertically in the center and push down slowly and carefully lengthwise to cut it open on one side. Turn it around and repeat the process on the other side. You’ll feel some resistance, but microwaving the squash softens it enough to cut through.
- Scoop out the seeds with a spoon and transfer them to a small bowl. **Optional:** Pat them dry, drizzle with oil, and roast them separately with the mushrooms and squash until toasted and crunchy—just be careful not to burn them! This reduces waste and adds texture to your final dish.
- Drizzle the squash with olive oil and brush it all over before seasoning with salt and black pepper. Line a baking tray with parchment paper and place both halves face-down.
- Place the squash on the middle rack and the mushrooms on the top rack. Roast the *mushrooms for 35 minutes and the squash for 45 minutes.
- Halfway through, flip the mushrooms with a spatula. For the squash, check to ensure it isn’t burning. When 10 minutes remain add 1/3 cup of water to the tray, ensuring the squash sits in the pooled water to steam rather than burn in the final stage of cooking. Remove both when done.
- Prepare the creamed beet greens. This will serve as the sauce for the spaghetti squash and mushrooms. Crush and mince the garlic, then place it in a bowl. Chop the yellow onion and add it to the bowl.
- Remove basil leaves from their stems, roll them tightly, and slice thinly (a technique called chiffonade..
- Trim the roots from the green onions, then finely chop both the white and green parts.
- Roll the sage leaves, slice them thinly, then chop across the sliced sage.
- Wash the beet greens. Remove the leaves from the stems and separate them from the center rib. Roll the leaves together and slice thinly.
- Cook the sauce. Melt butter in a pan over medium heat. Add the yellow onion and sauté for 1–2 minutes. Stir in the green onions and garlic and cook briefly. Add salt, cumin, black pepper, and other desired spices, along with the olive oil, then mix well, then deglaze the pan with soy sauce.
- Stir in the beet greens and cook until slightly wilted. Pour in the half-and-half, followed by the chili flakes, and cook for 1–2 minutes, seasoning as needed.
- Assemble the dish. Using a fork, gently pull the spaghetti squash strands with a raking motion. Transfer them to a bowl. Depending on the squash's size, you may want to set some aside for another meal and add the bulk to the creamed beet greens.
- Using tongs, gently incorporate the spaghetti squash, ensuring it’s well mixed. Add in the roasted mushrooms.
- Plate and serve. Use tongs to twirl the spaghetti squash onto the center of your plate. Sprinkle with parmesan cheese, toasted seeds (if using), and the smallest basil leave for garnish. Serve while hot!
Nutrition Facts
Calories
304Fat (grams)
19 gCarbs (grams)
31.2 gFiber (grams)
4.4 gSugar (grams)
3.2 gProtein (grams)
8.7 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms
Red wine is my favourite alcoholic beverage, hands down. How ideal that some studies show a glass a day is good for the heart! You can use cooking wine to mimic the taste as an alternative, but I would recommend going for high quality in both cases. It doesn't have to be vintage from the 18th century at $100 a bottle, but something with body and good flavour! I used a merlot from Bogle.
The great thing about pasta is that we can infuse it with many non-traditional ingredients, from greens to starchy fibres to herbs to, well, wine! I used some red wine rigatoni from the Pasta Palette. You should find something similar in a speciality store near you. If not, regular rigatoni will do!
As for the mushrooms, shiitake mushrooms are the way to go! Not only do they add a striking visual component, but the natural umami makes them perfectly balanced and an ideal meat substitute (although braised beef or short rib would compliment this dish just fine).
Pumpkin Alfredo and Roasted Mushrooms with Sage Butter
Who doesn’t want a bowl of flavorful pasta swimming in a homemade sauce?
Depending on the season and the star ingredient, you can get quite experimental to make a rich alfredo to coat your pasta. The only thing you need to add is seasoning and parmesan cheese and adjust to your liking! This recipe uses pureed pumpkin, which lends itself well to the sauce, but you could also use sweet potato, squash, etc.
To enhance the flavour, lightly fry the sage leaves to extract the earthy, peppery taste in butter before combining with the cream, pumpkin and parmesan.
Ingredients
14-ounces pumpkin puree
3/4 cups heavy cream
1/2 cup parmesan cheese
1 teaspoon salt
1 tablespoon cracked black pepper
1 tablespoon garlic powder
1 stick butter
9-ounces tagliatelle pasta
Bunch of fresh sage leaves
Sundried tomatoes (optional)
4-ounces shiitake mushrooms
1/4 cup olive oil
1 teaspoon salt
1 tablespoon cracked black pepper
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon dried thyme
1 tablespoon onion powder
Instructions
Place the mushrooms on a baking tray with parchment paper after coating and seasoning with fresh garlic, olive oil, salt, pepper, thyme, and onion powder. Bake at 400F for 12-15 minutes until crispy; observe to ensure they don't burn, remove from heat.
Prepare the pasta as directed by the package instructions, drain and set aside.
Add the butter to a large nonstick and melt, then add several sage leaves.
Cook on medium heat until leaves are lightly fried, and the butter has turned a goldish colour, but don't burn, or else it will have a bitter taste!
Remove the leaves, add the cream and pumpkin, and reduce heat to simmer for about 1-2 minutes, mixing the sauce is combined. Add the parmesan and seasoning and stir until smooth, adjusting as needed, adding a bit more cream if desired.
Pour the alfredo sauce in with the drained pasta, followed by the roasted mushrooms, sun-dried tomatoes, and crispy sage leaves as garnish. Dust with extra parmesan cheese and serve hot.
Serves 2.
Island Herb Coconut Pan-Seared Salmon
Whether it's for lunch or dinner, salmon works well for any time of the day or almost any occasion. It's also very versatile in regards to how one can prepare it. I typically bake my salmon, marinated and wrapped in foil for 36 minutes at 350F. That is a fail-safe way to get some juicy, flavourful fish. But what if you want it lightly seared? A thin coat of crispy crust fried in butter or olive oil? That's where this recipe comes in!
You cook the salmon in a nonstick pan, add some vegetables, and finish off in coconut milk and a sauce to add your desired flavour profile. In this case, I wanted a Caribbean flare. Or, more specifically, a herb blend with vinegar, onions, garlic, ginger from one of my favorite kitchen product lines Camella's Kitchen, a Trinidadian women-owned business that makes authentic sauces and blends with flavours from the islands. The Island Herb Blend makes for quite the melody with some help from the fish sauce, soy sauce, and Worcester to bring everything together. If still available, you can get the blend as part of the summer grilling kit; that includes the Spicy Mango Chutney, Trini Roasted Garlic, Hot Pepper Sauce, and Pineapple Chow Pepper sauces. I used two sauces to make this Pineapple Chow Black Seabass with Salsa and Goat Chorizo Samosas with Tomato Mango Chutney. Or, try the fall kit, which includes the Island Herb Blend plus some autumn flavours like pumpkin and apple spice, which I've also used to make this Spicy Pumpkin Mushroom Skillet Pot Pie and Spicy Apple Muffins with a Cider Glaze.
In a short space of time, you'll get some delicious flavours that can be absorbed with some rice/grain or enjoyed as is.
Ingredients
2 salmon filets with skin
1/2 cup cononut milk
1 tablespoon fish sauce
1 cup cherry tomatoes
1 teaspoon fresh ginger, grated
1 tablespoon Worchester sauce (optional)
2 tablespoons soy sauce
1/2 large red bell pepper
1/2 yellow onion
1/4 cup spring onion + extra tips for garnish
2 tablespoons butter
2 tablespoons seafood seasoning
1 tablespoon garlic powder
1 tablespoon salt and pepper (steak seasoning)
1 tablespoon dried basil
2 tablespoons fresh cilantro
2 tablespoons Island Herd Blend from Camella’s Kitchen
1 cup bok choy
3/4 cup brown mushrooms
Dried or fresh parsley
Lemon wedges
Add butter to a nonstick pan on medium-high heat and sear the salmon fillets skin side first for 4-5 minutes on each side. For thicker fillets, flip the fish on its sides and sear for about 2 minutes per side. Season the fish with one tablespoon seafood seasoning, salt and pepper, and garlic before flipping over.
While the fish cooks, remove the stems from the bok choy, roll, and chop the leaves into shreds. Chop the green onion, setting aside some tips for garnish.
Remove the fish and set it aside. Add the onion and pepper and sweat for about 2 minutes. Add one tablespoon seafood seasoning, basil, ginger, mushrooms, green onion, tomatoes, and cook for an additional 2 minutes.
Chop the cilantro and add to the pan and cook for another minute, mix well.
Nestle in the salmon, add the bok choy and coconut milk, mix everything around the fish, add the Island Herb Blend, soy sauce, and fish sauce, and make sure all the pan's contents are well combined.
Reduce heat and simmer for 15 minutes, stirring at regular intervals to ensure the sauce doesn't stick to the pan and cooks evenly. You can also check the temperature of the fish (salmon should be 145F to be safe to eat in the thickest part and firm when done).
Season to taste with extra salt, pepper and Worchester sauce if more umami is needed and cook for the appropriate additional time.
Garnish with green onion tips, parsley and lemon. Serve hot with rice or grain of choice.
Lentil and Mushroom Salisbury 'Steak’
I love the combination of lentils and mushrooms. It made sense to put them together for this recipe. Familiar to many but obscure to some, a Salisbury steak is typically a ground beef burger patty served with gravy. Modern versions call for the addition of sauteed mushrooms, and the dish is generally paired with green beans or peas and mashed potato. I steamed some peas and made a quick sweet potato mash. http://npengage.com/nonprofit-fundraising/design-fundraising-appeal-that-raises-more-this-december/
I made sure the lentils and mushrooms were well-flavoured for the patty base. You could get pre-cooked vegetables and beans, which saves you time if you don’t meal prep, but it gives you more control. For a homemade mix, get dried lentils, soak them overnight, then cook in broth and store until it’s time to make the patties. As for the button mushrooms, you can roughly chop and saute in advance, then mix with the cooked lentils. I kept mine as larger chunks to give the patties textures.
For the mushrooms in the gravy, I used shiitake. They are juicy, packed with flavour and enhance whatever you add them to, serving as the perfect bite and umami. You get the creamy, ‘meaty’ taste while enjoying the lentil patties with even more mushroom.
Ingredients
Patties/’steak’:
1 1/2 cups cooked lentils
1/2 cup cooked button mushroom, roughly chopped
1 teaspoon Worcester sauce
1 large garlic clove, minced
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon Fenugreek powder
1/2 teaspoon coriander
1/2 teaspoon cumin
2 vegetable bouillon cubes, crushed
2 tablespoons Italian seasoning
1/4 cup Panko breadcrumbs
1/4 cup regular breadcrumbs
1 egg
1/2 yellow onion, grated
2 tablespoons tomato sauce/ketchup
2 teaspoons Dijon mustard
Mushroom gravy:
1/2 cup Shiitake mushrooms
1/2 teaspoon salt
1 teaspoon cracked pepper
1-2 cup(s) vegetable broth
Olive oil
2 tablespoons butter
1/2 teaspoon lemon juice
2 tablespoons flour
1 tablespoon mustard
2 teaspoons Worcester sauce
1/2 yellow onion. diced
1 teaspoon minced serrano pepper
1 large garlic clove, minced
Instructions
First, make your steaks! In a large bowl, add the onion, garlic, and breadcrumbs, mix with your hands and set aside for 5-10 minutes.
Add cumin, coriander, fenugreek powder, Italian seasoning, salt, pepper, bouillon cubes, lentil and mushroom mix, mustard, tomato sauce, and egg. Give it another good mix until the ingredients are evenly distributed, then shape your patties to the desired size and thickness - don't make them too thick and make sure they are the same size and cook evenly. Chill in the fridge for 10 minutes.
Fry the lentil mushroom steaks on medium-high heat in some olive oil, 4-5 minutes each side or until the surface begins to brown and get crispy. Remove from the nonstick pan set aside.
Time for the gravy. Using the same large pan or a large pot, saute the onion, chilli pepper, and garlic with olive oil for about 3 minutes, until fragrant and softened. Add the butter followed by the shiitake mushrooms. Sweat out for another 6-8 minutes. Add the Worchester sauce, mustard, and broth, and stir.
Gradually add the flour in parts, mixing each time to thicken the gravy. Add the patties back and nestle in the gravy, scoping over each patty.
Serve hot with sweet mashed potatoes, butter and steamed peas.
Cheesy Mushroom Galette with Ricotta and Gruyere
You know this website has a series of galettes if you're looking for them! I will continue to add them to the repertoire, as they are easy to make, customizable and delicious. Also, if you are looking for a quick sure way to impress, I recommend these. Galettes naturally look sophisticated even though it's essentially a free form open-faced pie you can stuff with whatever you like. Try this Tomato, Thyme and Cheese, or this Pumpkin, Caramelized Onion, and Feta version for my savoury lovers. For my sweet lovers, you can find this Blackberry, Mint and Ricotta.
Since we're on the subject of ricotta, I love using it for both sweet and savoury recipes. It has a subtle yet distinct flavour that lends it's well to blend with other ingredients, adding a creamy element and moisture. From lasagna to pastry fillings, it should be no surprise you to see it used widely. If you're vegan or dairy-free, luckily, manufacturers now make a specific milk-free version (I use the one from Tofutti).
In this case, I add the ricotta as dollops to some juicy, sautéed shiitake mushrooms and caramelized onions. The mushrooms provide the umami which every dish needs, while the ricotta, along with the gruyere cheese, the creaminess and balance of sweet and salty wrapped up in a buttery, flakey crust.
You can have this for breakfast, brunch, or as a light fare branch of dinner - so any time of the day!
Ingredients
1 pack (5-ounces) shiitake mushrooms
1 pie crust, thawed to room temperature
1 small yellow onion, sliced thinly lengthwise
2 tablespoons olive oil
1 green chili, chopped
1 teaspoon coriander
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon cumin
1 teaspoon course salt and black pepper
1 teaspoon fresh parsley + extra for garnish
1 tablespoon Worcester sauce
1 tablespoon sherry
1/3 cup gruyere cheese
6-8 dollops or teaspoons ricotta cheese
1 egg + 1 teaspoon cold water (egg wash)
Truffle oil (optional)
Instructions
Wash and dry your mushrooms in a salad spinner or with paper towels; set aside.
In a large nonstick pan, sauté the onions in olive oil for about 2-3 minutes. Add the minced garlic, spices, salt, and pepper, then cook for another 2 minutes.
Add the mushrooms and sweat them out on medium-high heat (cook until much of the water is out and the mushrooms begin to brown, about 5 minutes), add the green chilli, cook for another minute.
Deglaze the pan with Worchester sauce and sherry by pouring each teaspoon around the mushrooms and edge of the pan before mixing in to finish, set aside.
Carefully unroll your thawed pie crust onto a parchment paper-lined baking tray. Leaving at least 1/2-1 inch border (remember you’ll need to fold this over before baking), add 3/4 of the gruyere cheese in the centre.
Top with the mushroom mixture, add dollops of ricotta cheese spaced out slightly. Use the remaining gruyere to fill in any spaces, making sure everything is in the centre, leaving some of the pie crust clean—season with additional salt and pepper and some fresh coarsely.
Gently fold over the pastry edges in your desired pattern. Brush the egg wash over the edges, then sprinkle a bit of salt and pepper (or sesame seeds if you have them and prefer).
Bake in the oven for at least 30 minutes at 425F, regularly checking to ensure you don’t burn the cheese and pie crust!
Set aside to cool and set for 10 minutes before serving. Drizzle a bit of truffle oil and enjoy!
Mini Jerk Mushroom and Lentil Empanadas with Ricotta
Empanadas are pockets of deliciousness. If you need a light appetizer for your guests or yourself, these mini empanadas packed with flavour and heat are perfect.
In case you didn’t know, empanadas translate to ‘embreaded’ or ‘wrapped in bread’, and you can thank the Spanish for this little filled pastry invention! However, several cultures consider them a mainstay in their cuisine repertoire.
The glorious thing about empanadas is that you can stuff them with, well anything!
I decided to take a Caribbean twist and loaded these bites with jerk-marinated lentils and mushrooms. The baby Bella mushrooms add the umami, and the lentils additional flavour and substance. They also happen to be some of my favourite legumes!
One thing about turnovers is that you don’t want the filling to be flavourless or dry. There are four things you can do to address this:
Add tomatoes and/or tomato paste
Simmer your filling in broth
Add some cheese (moist like ricotta would be best)
Use a dip or sauce
Regarding the jerk seasoning, you can make it from scratch or save time and get something in the store - which is what I did! The same goes for the lentils. I typically cook mine from scratch after soaking them overnight, but you can find an organic can of precooked lentils instead as well. I hope you enjoy these!
Ingredients
5 ounces baby Bella mushrooms (chopped)
1 can lentils
2 tablespoons butter
1 tablespoon olive oil
1/4 large orange bell pepper, chopped
1 cup jerk marinade
1 1;2 tablespoons garlic minced
1/4 yellow onion, diced (optional)
1 tablespoon soy sauce
1/4 cup tomato paste
1/2 teaspoon salt
1/3 cup broth
1 teaspoon black pepper
1/2 teaspoon cumin
1/3 cup ricotta cheese
Parmesan cheese, shredded
1 tablespoon fresh thyme
2 pie crusts, thawed
1 egg, beaten
Instructions
Marinate the lentils and mushrooms overnight.
In a nonstick saucepan melt the butter and olive oil. Add the garlic, onion, salt, pepper, and cumin, sauté for 2-3 minutes until fragrant.
Add the mushroom-lentil mixture, along with the peppers, tomato paste, and fresh thyme. Cook for 5 minutes over medium-high heat, stiring frequently.
Pour in the broth and simmer for another 5 minutes, until the mixture has thickened and most of the liquid is incorporated - you don't want a dry mixture, but you still want it wet enough to be moist, but not too moist to avoid soggy empanadas. Use your judgement.
Roll out each pie crust on a lightly floured surface, enlargening it slightly. Using a cookie cutter or mason jar lid, cut circular shapes where you will place your filling.
Using a 1/2 teaspoon, scoop the mushroom-lentil mixture on one side of each disc. Then, spoon some ricotta and parmesan cheese on top. Fold over the dough and use a fork to seal shut the empanadas. Measure to make sure they are evenly filled, but try not to overdo it as you can end up with messy empanadas and spillage!
Brush the turnovers with the egg wash to ensure the crust bakes to a golden finish.
Bake at 400F for 25-30 minutes. Serve hot!
Eggplant and Shiitake Mushroom Lettuce Wraps
These wraps are inspired by two different plates I've enjoyed while eating out, and you may have to! The first, bulgogi lettuce wraps. Bulgogi refers to Korean-style marinated beef or pork strips. The second, shiitake mushroom steam buns. This was a vegetarian option I’ve opted for, but duck would be the likely substitute since the mushrooms were covered in a rich, hoisin sauce. Both make for an incredible bite, so with the addition of eggplant, I have a quick recipe here for you if you need a light lunch or appetizers for your guests.
The shiitake mushrooms add the meaty, umami flavour, while the eggplant adds to the filling and absorbs all the spices and flavour from the sauce. The hoisin sauce, honey, and Worchester tie everything together, and you get a sweet and slightly salty flavour profile familiar in Asian cuisine.
I add a few chilli flakes and fresh jalapeno garnish for a little heat, with the cucumber to help cool everything off and add some crunchy texture.
I hope you enjoy these, they are one of my favourites!
Ingredients
5 ounces shiitake mushrooms
1/2 medium eggplant, sliced lengthwise into thin prices
4 tablespoons butter
2 tablespoon peanut or sesame oil
1/3 cup red onion, sliced lengthwise
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon fenugreek powder
1 teaspoon coriander
1 teaspoon chilli flakes
1 teaspoon paprika
1 tablespoon garlic powder
1 teaspoon dried parsley
1 tablespoon hoisin sauce
1 teaspoon honey
1 teaspoon Worcester sauce
1 tablespoon fresh garlic
1 tablespoon fresh thyme
Fresh parsley, jalapeno and cucumber
Sesame seeds and green onions (optional - to garnish)
1/2 butter lettuce head, washed leaves
Instructions
In a large nonstick saucepan, heat the oil and 2 tablespoons butter until melted. Add the red onion and garlic, saute for about 2-3 minutes until the onion begins to soften over medium-high heat.
Add the spices, salt, pepper, and fresh thyme to coax out the flavours. Cook for another 1-2 minutes until fragrant.
Mix in the eggplant, and cook for about 3-4 minutes until the pieces begin to soften. Add the mushrooms and the rest of the butter, continue to saute until the vegetables. Reduce heat to medium and cook for 5 minutes, stirring frequently.
Mix in the honey, hoisin sauce, and Worchester sauce. Reduce the heat to medium-low, mixing until the sauce thickens and completely coats the mushrooms and eggplant. Cook for about 2-3 minutes, then remove from heat.
Layout your butter lettuce leaves, and scoop 1-2 teaspoons of the mixture into each leaf.
Serve immediate with fresh cucumber, jalapeno, scallions, and sesame seeds!
Mushroom, Broccoli and Cauliflower Stirfry
Mushrooms are an easy addition to any meal, especially for plant-based eaters or anyone looking for bold, veggie-forward flavors. They bring a deep, savory umami that adds richness without needing meat, making them perfect for a variety of dishes.
Stir-fries are a fantastic way to get dinner on the table fast without sacrificing flavor or nutrition. They’re incredibly versatile, you can swap in whatever vegetables you have on hand, experiment with different spices and sauces, and easily adjust portions to suit your appetite or crowd size. Stir-fries lock in vibrant color, texture, and nutrients, especially when you keep the cooking time short and the heat high.
If you’re looking for inspiration beyond this stir-fry, check out these other mushroom recipes, but there are so many more:
– Mushroom Stroganoff
– Cheesy Mushroom Galette with Ricotta and Gruyere
– Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms
This recipe combines shiitake mushrooms, broccoli, and cauliflower with fresh garlic, ginger, and a punchy blend of spices for a simple yet satisfying dish. You can serve it as a light side or bulk it up with egg noodles for a heartier meal.
If you have a wok, great. If not, a large non-stick saucepan works just as well. Just be sure not to overcook the veggies, you want them to keep their crunch and nutrients.
Mushroom, Broccoli and Cauliflower Stirfry
A quick and flavorful vegetable stir-fry made with shiitake mushrooms, cauliflower, and broccoli, tossed in a savory soy-ginger sauce with bold spices. Perfect served hot with egg noodles for a satisfying plant-forward meal.
Ingredients
- 2 cups shiitake mushrooms
- 2 cups cauliflower florets
- 2 cups broccoli
- 2 tablespoons soy sauce
- 2 tablespoons cooking wine
- 1 tablespoon steak and chops seasoning
- 1 teaspoon salt
- 1 tablespoon black pepper
- 1 tablespoon coriander
- 1 teaspoon red chili flakes
- 1 teaspoon black sesame seeds
- 1 tablespoon rice vinegar
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup egg noodles
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fresh garlic, minced
- 1 teaspoon fenugreek powder
- 1/2 large shallot, minced
- 1/3 cup green onions, chopped
Instructions
- In a hot skillet, melt the butter with the olive oil. Add the spices, salt, and pepper. Sauté on medium-low heat for 2 to 3 minutes.
- Add the mushrooms, broccoli, and cauliflower. Cook for another 5 minutes, allowing the vegetables to sweat and release their moisture.
- Once most of the moisture has evaporated from the mushrooms, deglaze the skillet with the soy sauce, cooking wine, and rice vinegar. Cook for 2 minutes.
- Add the fresh ginger and continue to sauté for another 2 minutes.
- Season with additional salt, pepper, and chili flakes to taste. Serve hot.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Shiitake Mushrooms and Cranberry Sauce with Creamy Polenta
The end of the year marks cranberry season in the U.S., and I'm here for it! The great thing about this fruit is its versatility, as well as its health benefits (I'm talking anti-inflammatory and rich in antioxidants to name only two). You can use cranberries in both savoury or sweet dishes. Their inherent sweetness and tartness can help balance your flavours.
When the weather is bitterly cold, I crave creamy, hot meals, and polenta does it for me. It should, however, be paired with a hot, saucy stew. Last time I made polenta, I made mushroom bourguignon, which is a stew of French origin where typically beef is braised in red wine and cooked with onions, carrots, pearl onions, bacon and mushrooms. My vegetarian version was delicious, I was inspired by that and the upcoming Thanksgiving family feasting period to make something similar.
I decided to use cranberry sauce as my ‘red wine’ or sauce to stew the mushrooms. This makes for a rich and seasonal entrée that goes wonderfully with a creamy starch - be it polenta or even mashed potatoes.
You can use any type of mushrooms, but shiitake mushrooms have a strong, earthy, rich, meaty taste, giving them the umami that will make your dish more flavourful.
I also infused the cranberry sauce with fresh thyme to give in an additional layer when folding it into the sautéed mushrooms.
Ingredients
Cranberry sauce:
6 ounces fresh cranberries
2 tablespoons dried cranberries
1/2 cup orange juice
1/2 cup white sugar
Fresh thyme sprigs
Mushrooms:
1 tablespoon fresh thyme
1 tablespoon garlic, minced
1/3 cup scallions, chopped
1 cup shitake mushrooms
1/2 teaspoon salt
1 tablespoon black pepper
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon fenugreek
2 tablespoons soy sauce
2 tablespoons cooking wine
2 tablespoons butter
2 tablespoon olive oil
1/4 cup fresh cranberries
1 cup vegetable broth
Polenta:
Instant polenta
2 tablespoons butter
4 1/2 cups broth
1/4 cup cream
Bean spouts
Instructions
Prepare the cranberry sauce. Dissolve the sugar in the orange juice in a small pot over low heat. Wash and strain the cranberries, then add them to the pot along with a few thyme sprigs. Boil on medium-low heat for 10 minutes, stirring occasionally until the mixture begins to thicken and the cranberries are mostly broken down. Remove the thyme and set aside.
For the mushrooms, on medium-low heat, sauté the salt, pepper, fresh thyme, and all the spices in the butter and olive oil in a large nonstick saucepan for about 1 minute, take care not to burn!
Add the garlic and onion, cook for another 2-3 minutes until the onions begin to soften. Mix in the mushrooms and cook for another 4-5 minutes. Deglaze the pan around the mushrooms with the soy sauce and the cooking wine, cook for another minute.
Pour the cranberry sauce into the saucepan, mix to incorporate, and cook for about a minute. Add the broth, dried cranberries, and a few extra fresh cranberries. Simmer for about 5 minutes, then remove from heat, Make sure there is enough liquid for the sauce, if not, add some extra broth and mix to thicken.
Prepare the polenta as directed on the package - boil the broth, add the dried polenta in a steady stream and whisk for 2-3 minutes. Add the butter and cream to make it extra creamy.
Serve the polenta and braised mushrooms hot with the bean sprouts tossed in olive oil and thyme.
Mushroom Stroganoff
If you're looking for a delicious, quick and easy lunch or dinner meal, this is it!
I used a mixture of mushrooms to give the dish more flavour and dimension, adding rosemary, dried thyme, and other spices.
I also choose to deglaze the pan with cooking wine, adding truffle oil and sautéing the onions and mushrooms in peanut oil.
These kinds of choices make a huge difference when it comes to a finished product.
You won’t want to skip the step where you mix the sour cream with a bit of broth - this helps to prevent the dairy product from curdling.
Mushroom Stroganoff
Ingredients
- 4-ounces mushrooms (mix of shitake, oyster, and cremini)
- 1 teaspoon salt
- 3 tablespoons peanut oil
- 1/3 of a poblano pepper
- 1 tablespoon black pepper
- 1 tablespoon truffle oil
- 2 tablespoons cooking wine
- 1/4 cup sour cream
- 1 teaspoon dried thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon cumin
- 1 teaspoon chili flakes
- 1 teaspoon fenugreek powder
- 1 cup beef broth (or 1 bouillon cube + 1 cup water)
- 1/2 yellow onion
- 2 cups egg noodles
Instructions
- Slice the onions lengthways and sauté in a pan with the mushrooms, rosemary, dried thyme, cumin, fenugreek, chili flakes, salt, pepper and the poblano pepper in peanut oil. Cook for about 10 minutes to sweat out the mushrooms and caramelize the onions.
- Drizzle the truffle oil then deglaze the pan with the cooking wine.
- Add the broth and simmer for 2-3 minutes. Scoop out about 2 tablespoons of the broth and mix it with the sour cream. Add it back to the mushrooms and mix well.
- Prepare the noodles as instructed on the bag, wait to drain until you combine with the mushrooms.
- Mix the noodles in with the creamy mushroom mixture. Season with additional black pepper and chili flakes.
Nutrition Facts
Calories
600Fat (grams)
38.1Carbs (grams)
51.7Protein (grams)
13.7
Portobello Steak with Acorn Squash and Greens
This recipe is the fourth of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, and the third fried sadza with chilli creamed corn.
I tackled three vegetables this time which are of great importance in the Zimbabwean diet both in the countryside and the urban areas.
The star of this dish is the Portobello mushroom (if you must have meat, you can replace this with ribeye or sirloin steak). The mushroom cap is not only a great alternative to a piece of steak due to the umami, but in Zimbabwe, mushrooms are commonly eaten. One of the most popular forms in particular is nhedzi, consumed in the form of rich broth soup. Mushrooms are readily available and not everyone can afford meat, another reason that makes mushrooms an ideal meat replacement.
I also used acorn squash, but in Zimbabwe, the pumpkin would have been the first choice. The vegetable is consumed year-round boiled, mixed with peanut butter, in stews, and spread on bread, but not so much roasted. There is something about well-spiced pumpkin/squash that can be appreciated as a side (or main) on a plate. I will note that the pumpkin is used in its entirety, including the leaves. In fact, dried pumpkin leaves are considered a favored delicacy (muboora).
Finally kale, like sadza, is a cornerstone of Zimbabwean cuisine. Many variations are grown in people's backyards, stewed, cooked with peanut butter or fried crispy.
This dish can serve 1-2 people, so you can double up the quantities if necessary. I would recommend not keeping the Portobello steaks longer than 2 days for optimum taste! There is a variety of flavors and textures that make this a healthy, filing, dinner or lunch.
Ingredients
Portobello steak:
1 large Portobello mushroom cap
1 tablespoon steak 'n chops seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon black pepper
1 tablespoon pesto
1 tablespoon soy sauce
2 tablespoons butter
2 tablespoons olive oil
1 thyme sprig
2 tablespoons minced garlic
Acorn squash :
1 small acorn squash (or pumpkin)
1 tablespoon cinnamon
1 tablespoon honey
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 teaspoon cumin
1 tablespoon olive oil
Green beans:
1 small bunch green beans
2 tablespoons olive oil
1 teaspoon garlic powder
1 tablespoon black pepper
1/2 teaspoon salt
Kale:
2 cups kale
1 teaspoon fenugreek powder
1/2 teaspoon chili flakes
1 tablespoon Royco Usavi mix (optional)
1/2 teaspoon cumin
1 tablespoon coriander
Instructions
Scrub any mud or debris from the Portobello steak. Rub the mushroom with olive oil, garlic powder, salt, pepper, steak ‘n chops seasoning, and soy sauce.
Heat a pan on medium-high heat with the olive oil, then place the mushroom head to sear one side - leave it still for about 3-4 minutes. Add the thyme spring, butter and minced garlic, flip over, then cook the other side while basting with the melted butter sauce. Do this for another 2-3 minutes then remove from heat and set aside.
In a small bowl toss the green beans in salt, pepper, garlic powder, and olive oil then set aside.
To prepare the acorn squash, split in half and remove the seeds and fibers. Season with cinnamon, nutmeg, salt, pepper, cumin, and paprika then drizzle with olive oil and honey. Make some incisions with a knife to help the flavors seep in.
Place the Portobello steak, green beans and acorn squash onto a lined baking tray, and bake at 400F. After 25 minutes, remove the mushroom and the green beans from the tray - you'll want to flip the mushroom and turn over the beans at least once before that. Bake the squash for an additional 15 minutes, or until it has softened. Once done, spoon the sauce in the middle over each acorn half and reserve any other juices for serving.
In a small pan while the other vegetables are baking, sauté the kale. Add olive oil and toss the leaves with the garlic powder, chili flakes, salt, pepper, coriander, and Royco Usavi mix. Cook for 5 minutes or until the kale begins to wilt slightly but still maintains a crispy texture.
Serve the Portobello steak with pesto and any juices from the mushroom, along with the green beans, acorn squash, and kale.
Mushroom and Black Bean Rice
Shiitake mushrooms are the best. They have a smoky, meat-like taste and when dried, rehydrated and fired the flavour is intensified. This makes them a great addition to your starch of choice, rice in this case. With the addition of green peas and black beans, you have yourself a substantial side or possibly even a stand-alone. The inspiration for this dish was Haitian black rice, often paired with cashew chicken. That was my intention, but I regular grocery stores you won’t find the black mushroom required to give the rice their flavour and taste, not even the bouillon cube substitute.
So instead, I decided to used dried mushrooms to ad the mushroom flavour, some texture and a meaty taste. I used the water from the black beam can to give the rice a little colour though not as black as the djon djon mushroom soak, and then add the beans themselves for some protein. Finally, the green peas, more protein and something typically added to black rice. Really love this rendition! I will be using in the future.
Ingredients
1 1/2 cups long grain white rice
1 tablespoon butter
1 teaspoon garlic, minced
2 cups water
1 cup broth
1/2 cup frozen green peas
1/2 cup canned black beans (keep the liquid)
1 cup dried shiitake mushrooms
3 tablespoons vegetable oil
1 tablespoon black pepper
1 teaspoon salt
1 tablespoon dried parsley
1 teaspoon scallions (the green part
Instructions
Soak your shiitake mushrooms the night before for a minimum of 5 hours. The packet will have instructions. When ready to use, rinse well and drain the water.
Wash the rice then cook in a pan with 1 tablespoon butter and 1 teaspoon garlic for about 3 minutes. Mix in the black bean water.
Boil the water and broth and transfer the rice to the boiling liquid. Cook on medium-low heat for 20 minutes (or according to the packet).
Halfway through the cooking time, add the frozen peas.
While the rice is cooking, prepare the mushrooms. Fry in the vegetable oil with black pepper and salt for about 10 minutes or until crispy. The mushrooms should no longer chewy.
Before transferring to your serving bowl, mix the rice and peas with the cooked mushrooms, then add the black beans.
Garnish with parsley and scallions, serve hot.
