Guest Post: Roasted Mushroom Gnocchi in a Smoked Gorgonzola Cream Sauce

We have a guest in our kitchen today!! Heather from Beerx is here, and she has an exciting gnocchi recipe to share!

Sweet potatoes, beets and potatoes have regularly been the vegetable of choice in common gnocchi dough. I decided it was time for mushrooms to shine. Roasted with garlic and butter then pureed smooth these little dumplings are light as a feather and have incredible earthy flavours, perfect for any sauce especially this smoked gorgonzola cream sauce.

The most time spent on this recipe is shaping the pasta, however it is really simple to do and little ones can enjoy helping out.

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Guest Post: Hot and Sour Soup with Exotic Mushrooms

We have a guest in the kitchen! We’re thrilled to have Loreto and Nicoletta of SugarLoveSpices joining us again, sharing a delicious hot and sour soup with fresh shiitake, enoki, and oyster mushrooms.

A play of spicy meets acidity and sourness adding in meaty exotic mushrooms, soft velvety tofu, crisp bamboo shoots, and beansprouts to an end result of pure delight! Wanting to put something different on the table tonight? Why not be adventurous and make this delicious soup!

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Guest Post: Mushroom and Goat Cheese Galette

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 especially proud of my award-winning debut cookbook All the Sweet Things which was released in the spring of 2017 and won GOLD at the Taste Canada Awards for Best Single Subject Cookbook of 2017. I’m so proud of that accomplishment! Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and four cats.

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Mushroom Soup

Guest Post: Lemon & Mushroom Soup

We have a guest in the kitchen! We’re thrilled to have Charmian of The Messy Baker joining us again, sharing a positively delightful spring soup recipe!

I wanted a dish to usher in spring. Mushrooms, while always delicious, aren’t necessarily photogenic. To maintain this soup’s daffodil yellow colour while highlighting mushrooms, I employed a couple of culinary tricks.

First, I sweated the onions, carrots, and celery instead of caramelizing them. And as for the mushrooms? I cooked them separately from the base, adding them to the individual bowls at the very end. While this preserves the soup’s colour, it means you’ll have to employ the honour system to ensure equitable mushroom distribution.

I know that we are all making the most of the pantry, so don’t feel locked into this recipe. You can improvise. I slurped this with bread, but if you prefer, add some cooked rice to each bowl for an alternative starch. If you’ve got leftover chicken in the refrigerator, shred it and toss it in along with the mushrooms to make a meal. No chèvre? Use feta or cream cheese, or cream. Just add the mushrooms at the end and you, like the soup, will be golden.

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Mushroom Spinach Dip (Vegan Cashew Dip)

Are you looking for the next great dip to serve to all your family and friends? Well you’re in luck because today we have a special guest with a recipe for Mushroom Spinach Dip (Vegan Cashew Dip)! Leanne from Crumb Top Baking is here and you will love the dish she has whipped up!

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