Mushroom bakes are a favorite of mine, especially in the winter, and I prepare them often, with different variations.
This time, I started by using a mix of different types of mushrooms, rather than just one type. This gave the bake a more interesting texture and flavor.
As I was planning on adding some kind of greens to the bake, I’ve decided to use some very fresh beet greens, from a bunch of beets I’ve just bought. That was a good choice, as they added fresh flavor and a slight pinkish color to the mix.
To add a bit of crunchiness, along with nutty and cheesy flavors, I’ve topped the mushroom mixture with a blend of roughly chopped almonds, rolled oats and Parmesan cheese. All complemented the mushroom and beet greens flavor beautifully.
The bakes can be served in various ways: as a light vegetarian lunch or dinner; as a side dish for meat dishes; or as part of a weekend buffet style brunch. Try them and enjoy.
* Spinach or Swiss Chard can be used instead of the beet greens.
* If the amount seems too large for your needs, you’d be happy to know that the bakes can keep, in an airtight container in the fridge, for 3-4 days. They can also be frozen for up to a month.
Prep time: 25 minutes
Baking time: 35 minutes
Greens from 1 bunch beets (see notes)
2 medium onions
6 oz (170 grams) white button mushrooms, legs removed (save for stock)
4 oz (113 grams) mixed mushrooms (shiitake, oyster, baby bella)
1 Tbs olive oil
3 Tbs butter
2 tsp salt
½ tsp freshly ground four peppers mix
¼ cup flour
1 cup half-and-half
¼ cup finely grated Parmesan cheese
2 L eggs, whisked
1 Tbs Dijon mustard
¼ tsp freshly ground nutmeg
For the topping:
½ cup rolled oats
½ cup almonds
2 oz (60 grams) Parmesan cheese
- Preheat the oven to 400F (205C). Line two muffin pans with paper baking cups.
- Chop the beet greens roughly, place (while still wet) in a wide pot, add a bit of salt and cover the pot. Place on medium-high heat, and steam for 2-3 minutes, until the greens wilt. Let cool to room temperature. You should end up with about 1 cup.
- Roughly cut the mushrooms, mix and set aside.
- Cut the onions into small cubes, and place in a large wide pot, with the olive oil, 1 Tbs of the butter, 1 tsp of salt and ¼ tsp pepper. Mix and sauté over medium heat, until the onion softens.
- Add the mushrooms, the rest of the butter, salt and pepper. Mix and sauté over medium heat, until the mushrooms are soft, mixing occasionally.
- Add the flour and mix well. Gradually, and while mixing, add the half-and-half and grated Parmesan cheese. Cook for 1-2 minutes, and add the beet greens. Mix well and cook for 1-2 minutes, until the mixture thickens. Let cool for 5 minutes.
- Meanwhile, place the oats, almonds and Parmesan cheese in a food processor, fitted with the metal blade, and chop them roughly.
- Add the eggs, mustard and nutmeg to the cooled mushroom mixture. Mix well and divide between the paper cups. Scatter the topping mixture over.
- Bake for about 35 minutes, until the bakes are set and the topping is golden-brown. Serve warm.