September 2nd: Packet-baked mushrooms with thyme & Summer vegetable hash

Breakfast for supper!


I took a wee gander back in time to see if I had blogged about this recipe in the past and yes! I have. Not sure if I’ve made it in the intervening years but was ready to give it a go again. Sadie has become a mushroom lover, while Olivia, sadly, has turned away from the joy that is mushrooms. Perhaps she’ll work her way back. I do recall, as a child, I enjoyed canned mushrooms only. Disgusting.


Although my notes of years ago said not to bother eating this recipe with toast, (a) I decided to make this a full-on breakfast for supper meal (with no meat), and (b) Greg has been on a bread-making kick recently so I wanted to take advantage of his latest cheese bread. Good choice! Toasted cheese bread is a delicious accompaniment to this meal. I did take my years-ago advice and added pepper to the goat cheese coating. Good choice.


To round out the meal, I made eggs (over-hard [oops] for me & G, scrambled for Olivia, her favourite, presuming they are served with ketchup) and a vegetable hash. Sadie is my non-egg-eating child. I have tried every form of egg under the sun, with no luck. Even French toast, if it is at all eggy, will be turned away. She’ll eat most other things though, so I let her get away with this. No eggs for Sadie, no mushrooms for Olivia. When did my one-bite rule fall apart?!

I would make and eat both these recipes again tomorrow.


From September 2010's Chatelaine: Packet-baked mushrooms with thyme


3 228-g pkgs button or cremini mushrooms
130-g log soft goat cheese
4 tsp chopped fresh thyme (or 1 tsp dried)
1/4 tsp freshly ground black pepper
4 tsp melted butter
8 slices country bread (or homemade cheese bread, should you have some handy)


Position rack in centre of oven. Preheat to 450F. Cut out 4 14-in. squares of parchment. Fold each square in half diagonally then open up and lay flat.


Slice mushrooms in half and divide among parchment squares. Fold each into a triangular-shaped packet. Fold and crimp edges and twist ends to seal. Place packets on baking sheet.

Bake until packets puff up, about 20 to 25 min.


Roll goat cheese in thyme and pepper to coat. Slice into 4 rounds. When mushrooms are done, snip open tops of packets. Drizzle mushrooms with butter and top with cheese. Serve with toast.


From August 2015's Chatelaine: Summer vegetable hash

Cook 1/2 red onion, finely chopped, in 2 tbsp butter in a large pan over medium until soft, 3 minutes. Add 1 finely diced zucchini and cook until tender, 3 minutes. Stir in 1 1/2 cups corn kernels and continue cooking until warmed through, 1 minute more. Stir in 1/4 cup finely chopped basil.