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.

 

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Guest Post: Sautéed Mushrooms with Rapini

It’s important to have a variety of side dishes in your arsenal for whipping up on a weeknight. This side is one of my favourites to whip up to go alongside a weeknight barbecue. I always have mushrooms in my fridge and I’ve always loved this combination of mushrooms and rapini, whether stirred into a pasta, a soup or on their own. Call me crazy, but this could even work as a burger topping!

I love the play between the umami of the mushrooms and the bitter bite of the rapini and it works perfectly as a quick side dish. I finish mine off with a drizzle of sesame oil, but this can be optional!

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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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