Mushroom Festive Feasting: Mushroom Entrees

It's officially one week until Christmas! Did that sentence make you excited or nervous? At this point, I can get excited. I've got all of my presents wrapped and under the tree and I've sorted my holiday menus. I really am on the ball this year!

Have you finalized your feasting features? Don't worry, we're here to help. Over the past couple of weeks, we've shared our favourite appetizers, some mouthwatering side dishes and now, we're sharing the main attractions! Here are some delicious entrees to make your table shine:

Tourtière with Cranberry Brandy Compote by Sweetsugarbean
Roast Duck and Wild Mushroom Tortellini by Thyme
Beef Wellington with Roast Pumpkin, Parsnip and Mushrooms in a Creamy Sauce by What's For Lunch Honey
Heart of Lamb stuffed with Sauerkraut and Mushrooms by Cook It Lean
Tarragon Ginger Bread Pudding with Wild Mushrooms by With Love and Cupcakes
Holiday Stuffing-Stuffed Portabella Mushrooms by Devour & Conquer
Turkey Wellington by Jamie Oliver
Easy Crockpot Beef Stew by My Daily Randomness
Chicken with Mushroom, Leek and Bacon Stuffing by Taste
Roasted Capon with Mushroom-Cognac Sauce by Striped Spatula
There are so many delicious options this holiday season! Add your festive favourites in the comments below!
-Shannon

Mushroom and Kale Bread Pudding with Bacon by Sweetsugarbean

We have the wonderful Renee of Sweetsugarbean back in our kitchen today with another holiday recipe! Renee is combining mushrooms and bacon for a savoury brunch that will be sure to bring everyone to the table.

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 savoury bread pudding, I used a combination of portabella and button mushrooms, just because that’s what I had in my fridge, but any combination of mushrooms would do. 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.

Bread pudding is often thought of as a comforting dessert, but it also makes a versatile side dish or brunch item. Day old bread is tossed with aged or smoked cheddar, and the mushrooms and kale are sautéed in bacon fat. That’s right. Bacon fat. If feeding vegetarians, simply omit the bacon and substitute in a few tablespoons of olive oil. Eggs are whisked with milk and poured over the bread/mushroom mixture. It bakes up into a golden casserole and the crispy edges will be fought over, I can guarantee you that.


Mushroom and Kale Bread Pudding with Bacon

Ingredients
200 grams bacon, sliced
1 cup chopped onion
2 cloves garlic, minced
225 grams mushrooms, sliced (I used portabella and button)
1 tsp finely chopped fresh rosemary
2 cups baby kale
Salt and freshly ground pepper
4 cups stale bread (I used French loaf), sliced into 1 inch cubes
1 cup smoked cheddar, or aged cheddar, grated
4 eggs
2 cups whole milk

Method
Preheat oven to 350*F.

In a large frying pan over medium high heat, cook bacon until crisp. Remove bacon onto a
paper towel lined plate, reserving bacon fat in frying pan. Add the chopped onion and garlic. Cook 5 minutes. Add the mushrooms and rosemary and cook until mushrooms release all of their liquid. Stir in baby kale and season with salt and pepper. Remove from heat.

In a large mixing bowl, add the sliced bread and grated cheese. Add the mushroom mixture
and cooked bacon to this. Stir well. Season with a little more salt and pepper. Place this
into a greased 9x13 baking dish. In a large bowl, whisk together the eggs and milk. Pour this
mixture over the bread, squishing it down a little. Let stand 10 minutes before baking. Bake for
about 40-50 minutes until golden brown and eggs are set. Let stand 10 minutes before serving.

Makes 4-6 servings.


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I can definitely see this dish being fought over at my holiday table! It turns out bread budding isn't just for dessert and boy are we thankful for that!! Thanks Renee for being our guest once again.

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:
Tourtière with Cranberry Brandy Compote by Sweetsugarbean
Wild Mushroom & Bacon Crostini by Sweetsugarbean
Roast Portabello Mushroom & Bread Salad by Stone Soup

Mushroom Festive Feasting: Sides

The holiday season is in full swing! I've talked to so many people who even have their holiday shopping completed, which is truly impressive.

We're focusing on getting you ready for the perfect holiday meals. Last week we shared our Mushroom Appetizers, and this week, we'll narrow in on some of our favourite mushroom side dishes. Compliment your festive feast with some of these delicious sides:

Beef and Mushroom Stuffed Peppers by Living Lou
Purple Cabbage and Pickled Mushroom Salad by At The Immigrants Table
American Chop Suey by The Brunette Baker
Garlic Mushrooms with Double Brie Cream Cheese by The Gracious Pantry
Baked Potatoes with Creamy Mushroom Ragout by Crumb: A Food Blog
Roasted Persimmons with Mushrooms and Kale by Lick My Spoon
Porcupine Meatballs by Strawberries for Supper
Quinoa with Mushrooms and Scallions by Green Valley Kitchen
Roasted Brussels Sprouts with Crimini 'Bacon' Bits by Jackie Newgent
Asparagus and Portobello Salad by Foolproof Living
Add your own favourite holiday side dishes in the comments below!
-Shannon