Morels are as delicious as they are dear in price, so you might want to start by experimenting with other mushroom varieties. The exotic varieties are common enough in Canada and carry both good nutrition and a broad range of flavours and textures.
1 lb (450 g) fresh morel mushrooms, rinsed
1/2 cup (125 mL) butter
1 small onion, finely diced
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
1/2 cup (125 mL) flour
8 cups (2 L) chicken or vegetable stock
1 bay leaf
3 sprigs fresh thyme
1 cup (250 mL) whipping cream
Pinch mace or nutmeg
Salt and pepper, to taste
Clean and halve the large mushrooms and set aside. In a saucepot, melt the butter, add the vegetables, and saut until fragrant (about 1 to 2 minutes). Stir in the flour and blend to combine. Slowly mix in the cold stock and stir until smooth and simmering; add the herbs. Allow to simmer for 15 to 20 minutes, stirring occasionally. Stir in whipping cream and season with a pinch of fresh mace or nutmeg and salt and pepper. Before serving, remove the whole herbs. May be served with a sprinkle of porcini powder or truffle oil.
source: "Emerald Lake Lodge", alive #305, March 2008
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!