Tourtière with Cranberry Brandy Compote by Sweetsugarbean

We're so excited to have that talented Renee of Sweetsugarbean back in our kitchen! Today, Renee is sharing a hearty winter meal using the Blend & Extend method. This savoury holiday dish is packed full of flavour- you'll have to try it yourself!

Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I've been
writing now for over three years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional pastry chef as well as a food blogger, I’m lucky to have turned my passion for all things food into a career I love. When not busy with the pots and pans, I can be found outside, busy in my garden, growing a lot of the food that is featured on the blog. Except in winter of course, then I cocoon with good books, four cats, Downton Abbey, and eat too much chocolate.

I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them in new recipes. For today’s tourtière, I used lovely crimini to blend and extend the filling, while adding extra nutrition and flavour. Mushrooms are great to use year-round, but especially in winter because they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.


With the holiday season fast approaching, tourtière is a classic Canadian dish that will be enjoyed at many tables this year. Generally, it’s a savoury meat pie composed of ground pork and/or beef and potatoes, under a dome of flaky crust. Including mushrooms in the filling is a bit unconventional, but no doubt old and new fans of tourtière will be most happy with the result.

Mushrooms add an earthiness that compliment the savoury herbs and spices in the filling, while bulking up portion sizes - a good thing when unexpected company drops in this time of year. Tourtière freezes very well, so prepare a few at a time and keep them in the freezer. They are great to have on hand during the hectic holiday season. Served with a side of cranberry brandy compote, this will for sure be a new holiday favourite in my home.


Tourtière with Cranberry Brandy Compote
Serves 6

Pastry:
5 ½ cups all purpose flour
2 tsp salt
1 pound (454 grams) lard, cubed
1 tbsp white vinegar
1 large egg, lightly beaten
cold water

In a large bowl, mix together flour and salt. Cut in the lard with a pastry blender until mixture resembles coarse oatmeal. In a 1 cup measure, beat the egg, add the vinegar and top with ice cold water. Gradually stir this into the flour mixture. Stir only until mixture clings together, being careful not to overwork the dough. Gather into a ball and divide into 6 equal portions. Wrap in plastic, and chill for at least one hour. For this tourtière recipe you will need two portions of dough. You can either freeze remaining portions of dough, or double or triple the tourtière recipe. The choice is yours!

Tourtière Filling:
2 tbsp olive oil
272 grams lean ground beef
272 grams ground pork
½ one large onion, finely diced
3 cloves garlic, minced
272 grams crimini mushrooms, sliced
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground sage
pinch allspice
200 grams mashed potatoes, room temperature
salt and pepper to taste
1 egg beaten with a bit of milk for brushing on top

In a large skillet, over medium high heat add the olive oil. After 1 minute, add the ground beef, pork, onions, garlic, mushrooms and spices. Cook for about 10 minutes until the meat is browned and most of the liquid has been cooked out of the mushrooms. Reduce heat to low and stir in the mashed potatoes. Season with salt and pepper. Let cool before proceeding to assemble tourtière. This process can be sped up by putting meat mixture in the fridge.

Preheat oven to 350*F.

On a lightly floured surface, roll out one disc of pastry. Fit this into a 9 inch pie plate, being sure to let some dough overhang. Place the cooled meat filling inside the pastry. Roll out another disc of dough and place this on top of meat. Trim the edges, pinch shut, and with a sharp knife slice a few steam vents. Add decorative touches such as mushrooms, leaves, etc, with any extra dough if you wish. Beat an egg with a bit of milk and brush this on top of tourtière. Bake for one hour. Let stand 10 minutes before cutting.

Cranberry Compote:
2 cups fresh or frozen cranberries
½ cup cane sugar
½ cup apple cider or apple juice
1 oz brandy

In a medium saucepan, combine all ingredients and simmer over medium heat for about 8-10 minutes, until cranberries pop. This can be made ahead of time and chilled. Serve with tourtière. Additional accompaniments can be ketchup, mustard, or other chutneys and relishes.


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What a decadent recipe, perfect for the holiday season! This hearty, comforting tourtiere is the perfect winter comfort, made lighter with mushrooms. Thanks Renee for being our guest! 

Don't forget to follow Renee on her blog Sweetsugarbean, on Twitter, Facebook and Pinterest!

If you like this recipe, you may also want to try:

Blend & Extend: Mini Canadian Meatloaf

We've been sharing our Blend & Extend method all across the country now, letting you in on our healthy eating secret. Mushroom & Beef Blendability is a great way to get that extra serving of veggies into the mouths of picky eaters. 

With the weather cooling, we're looking to our comfort food classics. This Mini Canadian Meatloaf is a classic, with a twist! A blend of mushrooms and beef keeps these quick cooking loaves lower in cholesterol and saturated fat than a traditional meatloaf.


Mini Canadian Meatloaf
A blend of mushrooms and beef keeps these quick cooking loaves lower in cholesterol and saturated fat than a traditional meatloaf. 

Serves 4 | Prep Time: 20 mins. | Cook Time: 35 mins.

Ingredients 
6 oz fresh button Mushrooms
1 tbsp canola oil
1/2 onion, chopped
1 apple, peeled and chopped
1 pkt Mushroom Seasoning Blend
1/2 cup shredded part skim Cheddar cheese
1/2 cup breadcrumbs
2 eggs
1/2 tsp each salt and pepper
12 oz lean ground beef
2 tbsp maple syrup
2 tbsp Dijon mustard

Method
Place the mushrooms in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped; set aside. Heat oil in a medium, nonstick skillet over medium heat. Add onion, apple and seasoning blend. Cook for 10 minutes. Cool slightly.

Preheat the oven to 400F (200C). Stir the cheese with the breadcrumbs, egg, salt and pepper. Add the mushrooms, beef and apple mixture. Gently mix to combine. Divide into 4 portions and form each into a mini football-shaped loaf. Arrange on a foil-lined baking tray.

Cook for 15 minutes or until lightly browned. Whisk the maple syrup with the mustard and brush some over each loaf. Cook for an additional 10 to 15 minutes or until an instant read thermometer registers 160F (71C) when inserted into the centre of a loaf.

Tip: For a bolder flavour replace the Cheddar with blue cheese.

Nutrition Facts
Per Serving: Calories 359, Sodium 420mg, Protein 26g, Fat 16g, Carbohydrates 25g, Dietary Fibre 3g

Guest Post: Forest Mushroom Omelette with Blueberries by HappyHealthyHunters

We're excited to have HappyHealthyHunters as a guest in our kitchen! They're here to share a sweet and savoury recipe combining mushrooms and blueberries- what a fun idea!

We are Erik and Lisa behind the blog HappyHealthyHunters. We are a Swedish health entrepreneur couple currently living in Paris. We are on a mission to inspire others to eat more plant based and less meat and at the same time good for the body. We are really excited for the opportunity to be a guest blogger for Mushroom Canada as we are mushroom lovers.

We have always had a good relationship with mushrooms. We love the mushrooms we find in stores, but also love picking Chanterelles in the forests and using them for a sauce with butter, cream and onions. When we decided to eat less meat, mushrooms were a great substitute for the protein. Here in Paris, we have open markets everywhere so we really got a good supply of fresh mushrooms to experiment with.


Forest Mushroom Omelette with Blueberries
Preparation time: 5 minutes | Cooking Time: 10 minutes | Total time: 15 minutes

Ingredients
100 grams Mushrooms (we used a blend of Oyster, Crimini and Chanterelle Mushrooms)
100 grams chopped Onion
1 tablespoon cooking oil
4 Eggs
1 Clove of garlic
20 grams of blueberries

Method
• First fry the mushrooms in a dry medium size pan so that the water evaporates from the mushrooms.
• Chop the onion into small pieces.
• When the mushrooms are done add the onion and the oil and lit fry together with the mushrooms until the onion becomes transparent.
• Mix the eggs with the milk and grate in the garlic, add the salt and pepper.
• Lower the heat and add the egg mixture to the frying pan. Give it a good stir so that the mushrooms and the onions are spread through the omelet.
• Cook for 8-10 minutes until the eggs have coagulated.

Serves 2


If you liked this mushrooms recipe you may also want to try:
Healthy Mushroom soup with spicy Popcorn!  
Vegetarian taco alternative with mushrooms & sweet potato
Suppertime Salmon Omelettes

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Thanks to Erik and Lisa for sharing a very creative, and delicious omelette recipe! The blueberries are a nice contrast in this meal and really help bring out the mushroom flavour.

Find Erik and Lisa online at HappyHealthyHunters, on Twitter and Pinterest!