Guest Post: Garlic Mixed Mushroom Farro Bowl with Goat Cheese & Candied Walnuts

Looking for a simple midweek meal featuring your favourite mushroom varieties? Taking just 30 minutes to prepare, this garlic mixed mushroom farro bowl, served with goat cheese and candied walnuts, is the perfect choice.

The great thing about this recipe, provided by HelloFresh, is that it gives you the flexibility to choose the mushrooms you’d like to include. Whether you choose a classic white button mushroom or shiitake and portabella mushrooms instead, you can select your mixed mushrooms based on your favourites.

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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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Guest Post: Mushroom Fried Rice

We have a guest in our kitchen today! Louisa from Living Lou is here and she has a tasty dinner recipe you will want to bookmark for safe keeping!

In the last year I’ve focused on two things in my kitchen; reducing food waste and cooking more vegetarian meals. And developing recipes that serve both of these goals; this mushroom fried rice definitely fits the bill. Fried rice is one of the best recipes for reducing waste in the kitchen and it’s easily made vegetarian.

As a cook and writer, I love pushing myself to be more creative in the kitchen and work with a variety of vegetables. I’ve found myself reaching for mushrooms often this year as they lend a “meatier” texture to dishes. That’s how they landed in this mushroom fried rice. I would often add chicken or ground pork here but found that mushrooms do the trick.

I’ve used white button mushrooms here, but you could easily use cremini, portabella or a mixture of them all.

The best way to make fried rice is with day old rice, but the truth is, I never really plan ahead so that I have leftover rice in the fridge. But if you have day old rice, by all means, use that! 

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