Guest Post: Mushroom and Garlic Focaccia

Recipe by Renée Kohlman and Sweetsugarbean.

Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog 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 recipe developer, I’m lucky to have turned my passion for all things food into a career I love. My second cookbook: Vegetables: A Love Story, was released in the fall of 2021. The last couple of years have been very busy, and I’m so proud of the work I’ve done so far. In case you’re wondering, yes, there is a chapter devoted to Mushrooms! Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and three cats.

I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them into new recipes. Mushrooms always make their way into my shopping cart and into my kitchen. They are great to use year-round as they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.

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Guest Post: Turkey and Mushroom Menchi Katsu with Curry

Recipe by Carole Nelson Brown of The Yum Yum Factor

My family loves Japanese hamburger, Menchi Katstu, and Japanese Curry. Menchi Katsu is basically a Japanese burger patty that is breaded and deep fried and it’s not the healthiest.

We are trying to cut down on some of our meat consumption and often these patties are made with a nice, fatty mixture of beef and pork. What to do? Just ground turkey might be too dry but that is what pulsed mushrooms are for. By adding, coarsely ground mushroom to the cutlet mix, we can keep the patties moist and flavourful. Instead of the traditional bath in a pot of hot oil, I air fry them. You get a nicely browned, crispy crust without all that oil. Do try to use whole wheat panko if you can find it. It’s tasty and because it’s already a richer, brown colour, your finished cutlet will look nicer.

The turkey and mushroom patty is delicious on its own or even as a burger stand in on a bun for a nice treat.

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Guest Post: Chicken Cacciatore

Recipe by The Messy Baker

Cacciatore means “hunter,” but the only hunting I did was to search for the mislaid corkscrew. Since I usually have all the required ingredients on hand, I’m tempted to rename this dish Chicken Dispensa (Pantry). It’s more accurate but just doesn’t have the same ring. In this version, I sautéed extra mushrooms for garnish. Maybe I should call it Chicken Cacciatore Fungi?

No matter what you call it, this recipe is very flexible. Cut up a whole chicken or use any combination of pieces you like. Use crimini, button or portobello mushrooms. Like it hot? Add some hot peppers along with the red.

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Guest Post: Mushroom and Potato Lasagna Stack for Two

By Loreto and Nicoletta of SugarLoveSpices

It’s the festive season and I can’t think of a better way to celebrate than planning a date night with your beloved partner. Date night dinner with a lovely Mushroom and Potato Lasagna Stack for Two. The comfort of a layered lasagna with a twist of crispy and soft potatoes stacked with luxurious melted Parmigiano and Gruyère. The star of the show, plump, juicy, earthy-sweet, succulent mushrooms with backdrops of white wine, thyme, and rosemary. Talk about a showstopper and taste extravaganza. Absolutely delicious!

 

Happy Holidays Everyone! 

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Guest Post: Turkey Scallopini with Mushroom Cognac Sauce

By Charmian Christie, aka The Messy Baker

Does the thought of brining, stuffing, and carving a turkey make you want to cancel Thanksgiving and order out? Put down the phone and pick up a meat mallet. This simple but elegant dish can be on the table in under an hour yet is worthy of the holidays. Whether you’re celebrating Friendsgiving or hosting a small-scale family gathering, tender turkey smothered in a mushroom-cognac sauce is always welcomed.

I used a pre-mixed blend of oyster, shiitake and crimini mushrooms. Still, the humble white button mushroom will rise to the occasion. If turkey doesn’t suit, try chicken breast, pork tenderloin, or even veal. After all, mushrooms play nicely with any thinly pounded white meat.

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Guest Post: Mushroom & Parmesan Muffins

Recipe By Charmian Christie aka The Messy Baker.

How ironic these light muffins can do such heavy lifting. Tired of breakfast cereal? Scramble some eggs and grab a mushroom-studded muffin. Stumped for a lunchbox treat? Pop in a muffin. Need a sugar-free after-school snack? Muffins to the rescue. They even make a satisfying late-night snack.

Consider these mild-mannered muffins as a launch point. I designed them for maximum appeal, but you can customize them to suit nearly every occasion or taste with a simple swap or two. Try a smoked gouda or sharp cheddar instead of Parmesan. If you’re bored with standard bacon, try smoky diced ham, sweet candied bacon, or spicy chorizo. Like it hot? Add 1/4 teaspoon cayenne, hot smoked paprika, or chipotle powder. Mushrooms can take it. In fact, I suspect they welcome the challenge.

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