Guest Post: Roasted Chipotle Portobello Tacos

Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog 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 developer, I’m lucky to have turned my passion for all things food into a career I love. I’m in the final stages of putting the finishing touches on my second cookbook: Vegetables: A Love Story, and it will be released in the fall of 2021.

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Guest Post: Mushroom Shepherd’s Pie Potato Skins with Mushroom Gravy

We have guests in the kitchen! Loreto & Nicoletta of SugarLoveSpices are sharing their new take on a comfort food classic.

This recipe is a fun play on the classic Irish shepherd’s pie. All the lovely ingredients of this comfort food nestled into beautiful potato skins. It’s cheesy, it’s luscious, and most of all, scrumptious. The addition of the mushrooms in the meat and gravy, adds such a wonderful deep flavour. Kids and grown-ups alike will love this dish. A great way to get those veggies in!

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Mushroom and Lobster Risotto

Guest Post: Crimini Mushroom and Lobster Risotto

We have guests in the Kitchen! Loreto & Nicoletta of SugarLoveSpices are sharing their simply divine recipe for a mushroom and lobster risotto!

This dish is a luxurious plate full of flavour, texture, and aroma. Your first spoonful will reveal this creamy rice with hints of tomato and white wine, rounded with the plump earthy flavour of mushroom, alongside sweet onion and garlic. We cannot forget those juicy tender pieces of lobster that tell your taste buds THIS IS IT!

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Guest Post: Mushroom Gnocchi Soup

We have a guest in the kitchen! Louisa of Living Lou is sharing her delicious recipe for Mushroom Gnocchi Soup.

I’m a huge fan of soups. On most Sunday afternoons you’ll find a big pot of soup on my stove. During the hot days of summer, I’ll often opt to make something in my slow cooker or pressure cooker so that it won’t heat up my kitchen, but we’ve been having a lot of cool and rainy days recently, so this recipe has been on repeat.

This is a creamy mushroom and gnocchi soup with bacon and potatoes. There is no cream in the soup itself, its thickness comes from olive oil and flour to create a thickening agent, similar to a roux. It is hearty and full of flavour, and pretty quick to make! If you wanted to make it vegetarian, you could easily leave out the bacon and swap the chicken broth for water or vegetable broth.

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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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