Guest Post: White Bean Hummus with Spicy Air Fried Mushrooms

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.

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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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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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Guest Post: Spicy Beer Pickled Mushrooms

We have a guest in the kitchen today!! Heather from The Tasty Gardner is here and have a perfect recipe! Get into all things Fall with this great pickling recipe! Her dish is pairs perfect with almost anything and it’s a great appetizer!

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