Mushroom and Beet Greens Mini-Bakes

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.

 

Notes:

* 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.

 

 

Makes: 24

Prep time: 25 minutes

Baking time: 35 minutes

 

Ingredients:

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

 

1. Preheat the oven to 400F (205C). Line two muffin pans with paper baking cups.
2. 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.
3. Roughly cut the mushrooms, mix and set aside.
4. 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.
5. Add the mushrooms, the rest of the butter, salt and pepper. Mix and sauté over medium heat, until the mushrooms are soft, mixing occasionally.
6. 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.
7. Meanwhile, place the oats, almonds and Parmesan cheese in a food processor, fitted with the metal blade, and chop them roughly.
8. Add the eggs, mustard and nutmeg to the cooled mushroom mixture. Mix well and divide between the paper cups. Scatter the topping mixture over.
9. Bake for about 35 minutes, until the bakes are set and the topping is golden-brown. Serve warm.