Bread based recipes can be a great addition to the holiday table. The Brunette Baker is sharing her recipe for a crave worthy Cheesy Garlic Mushroom and Jalapeno Pull Apart Bread. The addition of mushrooms in this classic recipe provides added nutrition and delicious goodness.
Bread based recipes can be a great addition to the holiday table. The Brunette Baker is sharing her recipe for a scrumptious Mushroom, Cheddar and Beer Bread that you’ll end up making all year long. This bread is also fantastic used as a base for an open-faced turkey sandwich with all the side fixings.
Recipe by Registered Dietitians Symone & Chantel – Double Dose of Vitamin C
Instead of adding heavy cream to this Roasted Red Pepper and Mushroom Penne with Shrimp we’ve opted for whole milk (3.25%) so that it contains a little less saturated fat and therefore can be a more health conscious, yet still indulgent, option when craving something creamy and cozy. As the temperature drops, this dish will feel like comfort in a bowl!
By Loreto and Nicoletta of SugarLoveSpices
Vellutata di Funghi al Marsala, Creamy Mushroom Marsala Soup, is the most luxurious mushroom soup you will ever have, hosting creamy earthy mushroom flavour accompanied by the sweetness of the Marsala wine and sautéed shallots. The garnish offers nice textural notes of sautéed mushrooms and pepperiness from the parsley. More so, the paprika adds just enough of that sweet smokiness to keep us very happy! A perfect soup for the beginning of the fall season!
Recipe by Suganya of Relish The Bite.
These Masala Eggs with Spiced Mushrooms and Spinach can be served for brunch or dinner with toast or roti’s or naan for an Indian style meal. This is a staple at my home for brunch. It helps to have a variety of healthy ingredients in one meal. Any variety of mushrooms works great for this recipe.
Recipe by Renée Kohlman and Sweetsugarbean.
Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog that I’ve been writing for eleven 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 cookbook author, I’m lucky to have turned my passion for all things food into a career I love. This past year I started my own jumbo gourmet cookie business, and if you’re ever in Saskatoon stop by the Farmers’ Market on the weekend and grab a cookie! Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and three cats.