Guest Post: Turkey Scallopini with Mushroom Cognac Sauce

By Charmian Christie, aka The Messy Baker

Does the thought of brining, stuffing, and carving a turkey make you want to cancel Thanksgiving and order out? Put down the phone and pick up a meat mallet. This simple but elegant dish can be on the table in under an hour yet is worthy of the holidays. Whether you’re celebrating Friendsgiving or hosting a small-scale family gathering, tender turkey smothered in a mushroom-cognac sauce is always welcomed.

I used a pre-mixed blend of oyster, shiitake and crimini mushrooms. Still, the humble white button mushroom will rise to the occasion. If turkey doesn’t suit, try chicken breast, pork tenderloin, or even veal. After all, mushrooms play nicely with any thinly pounded white meat.

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Guest Post: Mushroom & Parmesan Muffins

Recipe By Charmian Christie aka The Messy Baker.

How ironic these light muffins can do such heavy lifting. Tired of breakfast cereal? Scramble some eggs and grab a mushroom-studded muffin. Stumped for a lunchbox treat? Pop in a muffin. Need a sugar-free after-school snack? Muffins to the rescue. They even make a satisfying late-night snack.

Consider these mild-mannered muffins as a launch point. I designed them for maximum appeal, but you can customize them to suit nearly every occasion or taste with a simple swap or two. Try a smoked gouda or sharp cheddar instead of Parmesan. If you’re bored with standard bacon, try smoky diced ham, sweet candied bacon, or spicy chorizo. Like it hot? Add 1/4 teaspoon cayenne, hot smoked paprika, or chipotle powder. Mushrooms can take it. In fact, I suspect they welcome the challenge.

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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: 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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