Food Bloggers We Love Archives

October 6, 2021October 6, 2021

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.

September 7, 2021September 7, 2021

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.

August 6, 2021

Guest Post: Sheet Pan Mushroom and Black Bean Quesadillas

Recipe by Louisa of Living Lou

I’ve been all about quick, vegetarian weeknight dinners these days and this quesadilla recipe fits the bill. It uses just a handful of ingredients blitzed together in a food processor, cremini mushrooms, black beans, salsa, and a few spices. I’ve started to make these quesadillas in the oven, but you could easily fry them up on the stove top. I like the oven method because it allows me to roast some veggies at the same time and is easier for timing dinner and having everything be hot at the same time!I’ve started to make these quesadillas in the oven, but you could easily fry them up on the stove top. I like the oven method because it allows me to roast some veggies at the same time and is easier for timing dinner and having everything be hot at the same time!

I hope you enjoy this weeknight dinner; it will save you come the busy fall season!

July 6, 2021July 6, 2021

Guest Post: Barley Salad with Buttery Mushrooms and Herbs

Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog that I’ve been writing for ten 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 devhttp://www.sweetsugarbean.com/eloper, I’m lucky to have turned my passion for all things food into a career I love. My second cookbook, Vegetables: A Love Story, is currently at the printers and I so can’t wait to get my hands on the first copy! The publication date is set for October 5th, and I’ve started to count down the days! The last year and a half has been very busy, and I’m so proud of the work featured in my second book baby. In case you’re wondering, yes, there will be a chapter devoted to Mushrooms and I can’t wait for you to see those delicious recipes. Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and three cats.

June 7, 2021June 7, 2021

Guest Post: Breakfast Portobello Mushroom Eggs Benny Pizza

Recipe by Loreto and Nicoletta of SugarLoveSpices

What do you get when you combine two favourite meals? Well how about an eggs benny pizza! Lovely soft poached eggs meet sautéed Portobello mushrooms, onions, and melted mozzarella, all on a bed of hollandaise and a wonderfully crispy pizza crust. Anyone for a breakfast pizza or breakfast for dinner?