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?

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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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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: Mushroom and Goat Cheese Galette

Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for nine 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 especially proud of my award-winning debut cookbook All the Sweet Things which was released in the spring of 2017 and won GOLD at the Taste Canada Awards for Best Single Subject Cookbook of 2017. I’m so proud of that accomplishment! Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and four cats.

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Southern Style White Gravy with Mushrooms

Guest Post: Southern Style White Gravy with Mushrooms

We have a guest in our kitchen today!  Carole of The Yum Yum Factor, is sharing her delicious gravy recipe that you’ll want to try on almost everything!

I love Southern style biscuits and gravy and when we travel to the Southern US, I order it all the time. I don’t make it at home because it’s very fatty with all of that sausage and nobody else in my house likes biscuits. Too many vegetarian versions include vegetarian “sausage” and I wanted to avoid that as well so I started to experiment with finely chopped mushrooms in its place. Adding a bit of miso really ups the umami and makes sausage totally unnecessary and, in fact, I prefer it.

I love this on poached or scrambled eggs on toasted English muffins or toast instead of biscuits. It’s also delicious on scrambled eggs, pork chops, pork tenderloin, roasted chicken etc. So, basically, everything.

When reheating, you will probably have to add a little broth or water as it thickens up in the fridge.

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