Thank you to Loblaws for sponsoring this blog post.
A couple weeks ago, as part of the Food Lovers Unite program, I visited Enviro Mushroom Farm in Burlington Ontario. It was an amazing experience to be able to go behind the scenes and see how a local producer grew specialty mushrooms like King Oyster, Black Oyster and Enoki mushrooms. At Enviro Farms, they have a very unique system and grow certified organic mushrooms in an unconventional way (in bottles using sawdust!) It’s all about science on this farm!
At Enviro Farm, the King Oyster, Black Oyster and Enoki mushrooms take roughly 30-60 days to grow in a sterilized, temperature-controlled environment with minimal to zero human contact. Once they are ready to be harvested, the mushrooms are packaged either day of (depending on the mushroom variety) or within 3 days and are shipped to Loblaw stores all over Ontario.
I had no idea the time, patience and work that went into growing mushrooms. Did you know that you can get fresh, local mushrooms year-round?
Since visiting the farm, I was inspired to create two delicious dishes featuring mushrooms! I’m sharing my Warm and Buttery Mushroom Galette because who doesn’t love a buttery, flakey pie? Especially when its stuffed with savoury mushrooms and lots of cheese. Secondly, with just a couple more weeks left of summer, I’m throwing together a SUPER easy and refreshing Roasted Mushroom and Heirloom Tomato Salad.
First things first, galette! This mushroom galette is what savoury pie dreams are made of. A buttery, flakey crust filled with creamy, garlic cream cheese, sweet caramelized onions, deliciously earthy blend of local mushrooms and sharp Gruyere cheese. Are you drooling yet?
I made this fool-proof pie crust a couple days in advance and chilled it in the fridge. If you’re short on time, store-bought works great too! You can also make the caramelized onions and sautéed mushrooms ahead of time if you’re making this for a party.
Let’s start rolling! Roll out your pie dough to about 14 inches wide and 1/8″ thick. Once you have your dough how you want it, it’s time to spread on the herb and garlic cream cheese, make sure to leave about 1 1/2″ border. Next, the sweet onions, followed by a mountain of browned mushrooms, shredded Gruyere cheese and chives for some green.
Fold the edges up and over the filling overlapping as you make your way around. Press firmly so that it doesn’t unravel in the oven. Bake for 40-45 minutes until your house starts to smell of brown butter and garlic, that’s when you know it’s just about ready! Serve warm, but let’s be real, it’ll be good cold too.
Warm Mushroom Galette
A delicious savoury mushroom pie, perfect as an appetizer or even for dinner!
- 1 Pie Dough homemade or store bought
- 4 cups mushrooms King Oyster, Black Oyster, Cremini
- 6 tbsp butter divided
- 2 tbsp olive oil divided
- 2 sweet onions sliced
- 1/3 cup gruyere cheese grated
- 1/3 cup herb & garlic cream cheese room temp
- 2 tbsp chives chopped
- 1 egg
- 1 tbsp milk
In a large pan, on medium-high heat, melt 3 tablespoons of butter and 1 tbsp olive oil. Add the sliced onions and saute until sweet, brown and sticky, about 15 minutes. Set aside to cool
Slice the mushrooms to roughly the same size. In a large dutch oven, on medium-high heat, melt the other 3 tablespoons of butter and 1 tbsp olive oil. Toss in the sliced mushrooms, saute until golden brown and no longer wet, about 15 minutes.
Remove from pan and add salt and pepper to taste.
Preheat oven to 400F.
Roll out pie dough on a lightly floured parchment sheet to about 14 inches wide and 1/8 inch thick. Spread on the cream cheese leaving about a 1 1/2 inch border around. Layer the caramelized onions, sauteed mushrooms, gruyere cheese and chopped chives.
Bring the edges of the dough up and over the filling, overlapping as you go all the way around. You should have about a 1 1/2 inch border.
Brush with egg wash.
Bake the galette for 40-45 minutes until golden brown and cooked through. Let cool for 5 minutes on baking sheet before digging in!
The second dish I wanted to share is a SUPER easy roasted mushroom and heirloom tomato salad. Tomatoes are in their prime and the juiciest in the summer so I wanted to make a simple and refreshing salad you can whip together in less than 30 minutes!
I quickly tossed together a blend of King Oyster and Black Oyster mushrooms in olive oil and roasted them in the oven for 20 minutes. Served on top of thick sliced heirloom tomatoes, shaved Manchego cheese which has a nice nuttiness to it. A sprinkle of crushed pistachio for crunch, fresh basil and finished with Fleur de Sel. I hope you love it as much as I do.
Roasted Mushroom and Heirloom Tomato Salad
A refreshing take on a caprese salad.
- 3 cups mushrooms King Oyster, Black Oysters
- 3 tbsp olive oil
- 3-4 large heirloom tomatoes sliced
- 1/3 cup manchego cheese shaved
- 2 tbsp crushed pistchios
- 1/4 cup fresh basil
- olive oil
- balsamic glaze
- fleur de sel
Preheat oven to 400F. Line a baking sheet with aluminum foil.
Slice the King Oyster mushrooms into 1/4 inch thick. Toss the mushrooms in olive oil and roast in oven for 20-30 minutes until golden brown. Remove and sprinkle with salt. Set aside.
Arrange the sliced heirloom tomatoes on a dish. add the roasted mushrooms, sprinkle manchego cheese shavings, fresh basil leaves and crushed pistachios. Drizzle with olive oil, balsamic vinegar and finish with a sprinkle of fleur de sel.
Do you have a favourite mushroom you like to cook with and which of these two recipes are you going to make first? 🙂