Guest Post: Lazy Summer Mushrooms

Recipe by The Messy Baker

This quick, no-cook side dish is perfect for lazy summer days when turning on the stove takes too much effort. The recipe — raw baby mushrooms marinated in a vinaigrette — is incredibly simple but delivers a worthy-of-seconds side dish. Designed to be made a day in advance, it will keep for up to 5 days in the fridge, so you can always have some on hand.

Marinated mushrooms are also incredibly versatile. Want them spicy? Add a pinch of dried crushed chilies. Want them sweeter? Use white balsamic instead of sherry vinegar. Guests are arriving now? Cook the mushroom caps in boiling water until tender, then drain, and you’re ready to go.

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Guest Post: Mushroom and Garlic Focaccia

Recipe by Renée Kohlman and Sweetsugarbean.

Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for eleven 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. My second cookbook: Vegetables: A Love Story, was released in the fall of 2021. The last couple of years have been very busy, and I’m so proud of the work I’ve done so far. In case you’re wondering, yes, there is a chapter devoted to Mushrooms! Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and three cats.

I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them into new recipes. Mushrooms always make their way into my shopping cart and into my kitchen. They are great to use year-round as they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.

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Guest Post: Mushroom and Potato Lasagna Stack for Two

By Loreto and Nicoletta of SugarLoveSpices

It’s the festive season and I can’t think of a better way to celebrate than planning a date night with your beloved partner. Date night dinner with a lovely Mushroom and Potato Lasagna Stack for Two. The comfort of a layered lasagna with a twist of crispy and soft potatoes stacked with luxurious melted Parmigiano and Gruyère. The star of the show, plump, juicy, earthy-sweet, succulent mushrooms with backdrops of white wine, thyme, and rosemary. Talk about a showstopper and taste extravaganza. Absolutely delicious!

 

Happy Holidays Everyone! 

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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!

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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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