Do you think of yourself as a savvy chef in the kitchen? Are you looking to try out new and exciting recipes? Well now you can test out recipes created by some incredible up-and-coming student chefs.
We have a guest in our kitchen today! Carole of The Yum Yum Factor is sharing the recipe to her favourite appetizer with us!
This is my new favourite appetizer, although I have been known to make it my dinner from time to time as well. You may be unfamiliar with the Maras and Black Kurdish chilis, but you can order the Turkish chili flakes online if you can’t find them in the store. They are absolutely worth the eﬀort because they both give a wonderful, earthy, slightly smoky flavour with a subtle hint of heat and are the bomb when used to season mushrooms. I also find switching out the chickpeas with white beans results in a lighter, less grainy dip with a more neutral flavour, so that these mushrooms can really shine. Scoop it all up with plenty of pita, baguette or sourdough and it’s up to you whether you use pumpkin seeds or the more expensive pine nut, but just make sure you use one of them because the crunch they provide is needed to balance out the smoothness of the bean dip.
Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for nine years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a chef as well as a food writer and recipe developer, I’m lucky to have turned my passion for all things food into a career I love. I’m in the midst of working on my second cookbook: Vegetables: A Love Story, and it will be released in the fall of 2021. The last several months have been very busy, and I’m so proud of the work I’ve done so far. In case you’re wondering, yes, there will be a chapter devoted to Mushrooms and I can’t wait for you to see those delicious recipes. Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and four cats.
My name is Alisa Infanti and I am the recipe developer and food photographer for The Delicious Spoon. I live in Hamilton, Ontario and am a wife and mom of two so I understand how important it is to be able make a meal for my family that is as easy to make as it is delicious!
As a kid you couldn’t get me to eat a mushroom. I mean in school they tell you it is a fungus and then well, that was game over for me. It wasn’t until I was at my friend’s home for dinner and their parents served mushrooms in a pasta dish and my mother’s rule “eat what is put in front of you” rang in my head. So down the hatch that mushroom went and I have been a fan ever since. I love the subtle woody and earthy flavour and meaty texture of mushrooms and now add them into my recipes whenever I can.
Looking for a simple midweek meal featuring your favourite mushroom varieties? Taking just 30 minutes to prepare, this garlic mixed mushroom farro bowl, served with goat cheese and candied walnuts, is the perfect choice.
The great thing about this recipe, provided by HelloFresh, is that it gives you the flexibility to choose the mushrooms you’d like to include. Whether you choose a classic white button mushroom or shiitake and portabella mushrooms instead, you can select your mixed mushrooms based on your favourites.