We have a guest in the kitchen! We’re thrilled to have Loreto and Nicoletta of SugarLoveSpices joining us again, sharing a delicious hot and sour soup with fresh shiitake, enoki, and oyster mushrooms.
A play of spicy meets acidity and sourness adding in meaty exotic mushrooms, soft velvety tofu, crisp bamboo shoots, and beansprouts to an end result of pure delight! Wanting to put something different on the table tonight? Why not be adventurous and make this delicious soup!
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.
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.
We have a guest in our kitchen today! Louisa from Living Lou is here and she has a tasty dinner recipe you will want to bookmark for safe keeping!
In the last year I’ve focused on two things in my kitchen; reducing food waste and cooking more vegetarian meals. And developing recipes that serve both of these goals; this mushroom fried rice definitely fits the bill. Fried rice is one of the best recipes for reducing waste in the kitchen and it’s easily made vegetarian.
As a cook and writer, I love pushing myself to be more creative in the kitchen and work with a variety of vegetables. I’ve found myself reaching for mushrooms often this year as they lend a “meatier” texture to dishes. That’s how they landed in this mushroom fried rice. I would often add chicken or ground pork here but found that mushrooms do the trick.
I’ve used white button mushrooms here, but you could easily use cremini, portabella or a mixture of them all.
The best way to make fried rice is with day old rice, but the truth is, I never really plan ahead so that I have leftover rice in the fridge. But if you have day old rice, by all means, use that!