Guest Post: Caramelized Mushroom and Onion Dip by Guilty Kitchen

In the spirit of the season, we’ve been eating a lot of vegetables. That’s what this time of year is for right? The harvest is in full swing, the preservation of all that is still fresh is underway and everyone is clamouring to make sure they have enough of their favourite to make it through the winter.

For us, we are eating a lot of vegetables lately because we’ve decided to eat little to no meat or dairy. It was a decision we didn’t make lightly and are only doing so because of the realization that we both have certain diseases that run in our families that can be prevented by eating more vegetarian.

The beauty of mushrooms is that they make a great replacement for most things meat. Once cooked, mushrooms plump up with a certain texture reminiscent of their animal counterparts, making them perfect for replacing meat in many dishes. Think Portobello burgers or chopped up fine and used in tacos.

On our quest to eat more vegetarian, there is also a certain challenge to make each dish satisfying and filling as well as nutritious and delicious!

This caramelized mushroom and onion dip blends the meaty flavours of onions and mushrooms with the creaminess of fat free Greek yogurt. An added element is nutritional yeast, a great way to replace lost sources of vitamin B12 (found in meats), but also a way to really fill out the flavours in this dip.

Served with a garlick-y naan bread or pita, chips or foccacia, this dip really satisfies without the guilt of the normal onion dips. No mass quantities of fattening cream cheese or other hard cheeses. But believe me, you won’t miss them.

Caramelized Mushroom and Onion Dip

Yield: 1 cup
Prep Time: 15 minutes
Cooking Time: 25 minutes

2 tsp grapeseed oil or butter
1 large sweet onion, halved and sliced into thin half moons
1/3-1/2 cup beer
1/2 lb. White mushrooms, sliced thin
1 clove garlic, grated or minced
Sea salt
Fresh cracked pepper
1/3 cup plain 0% Greek yogurt
2 tsp nutritional yeast
1/4 cup green onions, sliced

1. Heat oil or butter in a heavy saucepan over medium high heat. Add onions and mushrooms. Cook for about 7 or 8 minutes or until most of the liquids have been cooked off and the veggies are beginning to stick to the pan.
2. Deglaze with the beer in two additions, making sure all the beer is gone before adding the second batch. Continue to cook down for approximately 20 minutes. The veggies should be browned and caramelized, the beer all gone.
3. Remove from heat and allow to cool slightly before transferring to a bowl.
4. Blend in remaining ingredients and stir.
5. Top with green onions and serve with crusty bread, naan or pita, chips, tortillas, etc.

Thanks so much Elizabeth for being our guest. If you missed Elizabeth’s first two Guest Posts, you can catch up on them here: Mushroom Ravioli & Morel Mushroom, Pork and Asparagus Fresh Rolls.

Don’t forget to follow Elizabeth on her blog Guilty Kitchen, on Twitter and on Facebook.

Behind the Scenes at Mushrooms Canada: Mushrooms Go PINK

To say that the past few weeks have been busy would be an understatement. Clare Jones, our nutritionist & home economist, and I have been traveling all around Southwestern Ontario visiting local TV stations and cooking up a PINK storm. From London to Ottawa, we are spreading the word about PINK mushrooms.

If you missed seeing us on your local station, don’t fret. Here is a round up of all the appearance we have done to date.

Rogers Durham Region

Recipe: Mushroom & Squash Bisque

Rogers London

Recipe: Beef & Mushroom Vietnamese Pho

CTV News Kitchener

Watch the Clip
Recipe: Mushroom & Squash Bisque

CityTV News
Watch the Clip

Not only have we been making our rounds on TV, we have also been spreading the PINK news in newspapers. Check out these wonderful articles on the Mushrooms Go PINK campaign:
Fifty-Five Plus
The Sun Media

Watch for us in Ottawa and Barrie next week!

And remember, Mushrooms Canada will make an additional donation of $0.10 directly to the Breast Cancer Society of Canada for EVERY person who “Likes” our Mushrooms Go PINK Page on Facebook.

More information and recipes at

Quinoa with Balsamic Roasted Mushrooms

Have you tried Quinoa? I actually hadn’t tried it up until a few weeks ago, and now, my goodness I can’t get enough.

So what exactly is Quinoa you ask? Well simply put it’s an ancient grain which is very high in protein. There are actually 3 types of Quinoa; red, black and white. You cook it just like rice, but it uses less water and cooks a lot faster.

Mushrooms are the perfect addition to a Quinoa dish, and I am not the only one who thinks so… Check out this great cooking video my Whole Foods Market

Quinoa with Balsamic Roasted Mushrooms

Serve it chilled or warm? Yum I will try both!

Have you tried Quinoa? What did you think?

The Great Thanksgiving Side-Dish Round-Up

September flew by in a rainy flash here in Southwestern Ontario. I really can’t believe that it is already October. I love the Fall months and everything it brings… bright colour leaves, cool breezes, sweaters, Trick-or-Treaters, and of course, Thanksgiving.

Thanksgiving is a big one for me. Indulging in Turkey, Stuffing & Mashed Potatoes is totally my thing. I am still lucky enough to get away with not hosting a Thanksgiving Dinner at my house (fingers crossed they don’t elect me next!), so often I will bring along a side-dish, adorned with mushrooms.

Beside being famous in my family for my stuffed mushrooms, I also have tried my hand at several other Thanksgiving favourites including a Squash Mushroom Bisque and Mushroom Scalloped Potatoes, just to name a few…

I have been looking for more inspiration lately, and since my Google Bookmarks is exploding with Thanksgiving Side-Dish goodness, I might as well share, after all it’s less than 3 days away!

Mushroom Galette by Edes es Keseru
Mushrooms in Almond Gravy by Swapna’s Cuisine
Chevre and Mushroom Zucchini Boats by Raptor Toe
Oven Baked Polenta with Sausages and Mushroom by Week of Menus
Mushrooms stuffed with garlic butter, goats cheese and chives by Drizzle & Dip
Mushroom Empanadas by Everybody Likes Sandwiches for Mushrooms Canada

Do you have any Thanksgiving Recipes to share? What are your favourite Thanksgiving side-dishes?

Behind the Scenes: Soupalicious 2011 in Support of Plant a Row, Grow a Row

On occasion I get to travel out of the office and meet some amazing people at some spectacular events. As a matter of fact, this past Sunday, I did just that!

Mushroom Canada sponsored a great event called Soupalicious, which was hosted by the Compost Council of Canada in support of the Plant a Row, Grow a Row program. Lots of celebrity chef and news-makers graced the stage, but nothing could compare to who I stood next to for the day…

Johnny Bower Mushroom Soup

Johnny Bower.

Yes, on Sunday afternoon I had the pleasure of cooking & serving French Mushroom Soup with Mr. Johnny Bower of the Toronto Maple Leafs. We were joined by over 50 local restaurants who came out to serve some hot soup, for a good cause, on a cold rainy day.

Mushrooms Canada Best Soup Award:
First Place: Johnny Bower, French Mushroom Soup
Second Place: Rosewood Catering, Blue Crab Mushroom Squash Soup
Third Place: Southern Accent, Butternut Shrimp Bisque