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: Tofu Mushroom Soup

Recipe by Carole Nelson Brown of The Yum Yum Factor

Trust me, it will be worth finding the ingredients for this quick, nutritious dish. It is cooked halfway between a soup and a stew. If you want to make it vegan, leave out the egg and the fish sauce without sacrificing a ton of flavour. Because mushrooms are a huge source of umami, they are natural bff’s with with all of these delicious flavours.

I used sliced button mushrooms, but you can use any mushrooms you have on hand like shiitake, king oyster, portobello or cremini – just cook the mushrooms a bit longer if you use king oyster. Serve with a side bowl of sticky purple rice or a bowl of warm sushi rice.

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Guest Post: Spicy Mushroom Potstickers

Recipe by Carole Nelson Brown of The Yum Yum Factor

I love nothing more than a great potsticker and if you buy the dumpling wrappers from the store, they are super quick and easy to make. You have the option to make my tried and true, partially whole wheat wrappers from scratch, if you are up for a bit of a challenge or you can just buy premade wrappers from the store. Look for round wrappers that are about 3” in diameter as any smaller and they get finicky to work with.


Pulsed mushrooms provide a great, meaty texture and as we all know, mushrooms are umami bombs that can stand up to a bit of spice. Once you start using Gochujang, you will want to start putting this Korean fermented red chili paste, in everything – it’s savoury, sweet and spicy all at the same time. I use white button or crimini mushrooms and pulse them in the food processor until they are coarsely chopped – just a few pulses will do it.

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Guest Post: Whipped Feta with Roasted Garlic Mushrooms and Tomatoes

We have a guest in the kitchen! The Brunette Baker is sharing her recipe for this scrumptious dip!

This dip would be a wonderful addition to your holiday appetizers. Super simple to prepare, creamy whipped feta topped with roasted garlic mushrooms and tomatoes is a festive dish that will be sure to wow your guests (or immediate household this year) and have them coming back for more.

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Guest Post: Gouda & Honey Mushroom Tarts

This Gouda & Honey Mushroom Tart is perfect as an appetizer or fancy snack!

My name is Alisa Infanti and I am the recipe developer and food photographer for The Delicious Spoon.  I live in Hamilton, Ontario and am a wife and mom of two so I understand how important it is to be able make a meal for my family that is as easy to make as it is delicious. 

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