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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Mushrooms Canada and Ontario Sheep Farmers present the 2020 Student Chef Challenge Recipe Booklet

In 2020, Mushrooms Canada and Ontario Lamb hosted a Student Chef Challenge at Durham College. This challenge showcased how the flavours from fresh Ontario mushrooms and Ontario lamb combine deliciously to produce outstanding dishes. The competition was open to student teams from Ontario College Culinary Management programs.

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Guest Post: White Bean Hummus with Spicy Air Fried Mushrooms

We have a guest in our kitchen today!  Carole of The Yum Yum Factor is sharing the recipe to her favourite appetizer with us!

This is my new favourite appetizer, although I have been known to make it my dinner from time to time as well. You may be unfamiliar with the Maras and Black Kurdish chilis, but you can order the Turkish chili flakes online if you can’t find them in the store. They are absolutely worth the effort because they both give a wonderful, earthy, slightly smoky flavour with a subtle hint of heat and are the bomb when used to season mushrooms. I also find switching out the chickpeas with white beans results in a lighter, less grainy dip with a more neutral flavour, so that these mushrooms can really shine. Scoop it all up with plenty of pita, baguette or sourdough and it’s up to you whether you use pumpkin seeds or the more expensive pine nut, but just make sure you use one of them because the crunch they provide is needed to balance out the smoothness of the bean dip.

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