Balsamic and Chili Glazed Mushrooms with Walnuts

This unique dish can be served over hot cooked rice or salad greens for a light vegetarian meal. It can also be served as a side dish with grilled chicken or pork.

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4


1/4 cup Each balsamic vinegar and lime juice 50 mL
3 tbsp brown sugar 45 mL
2 large cloves garlic, minced 2
1/2 – 1 tsp hot red pepper flakes 2-5 mL
1 cup broken walnut pieces 250 mL
3 tbsp vegetable or olive oil 50 mL
1 lb. fresh small mushrooms 500 g


  1. In a measuring cup or small bowl mix vinegar, lime juice, sugar, garlic and red pepper flakes, set aside.
  2. Heat a large skillet or wok over medium-high heat. Add walnuts, cook and stir constantly for 2-3 minutes or until lightly toasted; remove and set aside.
  3. In same skillet heat oil over medium –high heat, add mushrooms and stir-fry for 3-4 minutes.  Add walnuts to skillet and stir in vinegar mixture while stirring constantly for 2-3 minutes or until sauce is bubbling and mushrooms are well coated. Serve on hot rice, greens or as a side dish to meats


Nutritional Information

Per Serving
Calories: 366
Sodium: 23 mg
Protein : 8.2 g
Fat: 29.7 g
Carbohydrates: 22.4 g
Dietary Fibre: 3.9 g

Baked Potatoes with Creamy Mushroom Ragout

A hearty vegetarian-friendly mushroom ragout over a baked potato.

Recipe courtesy of Isabelle of Crumb: A Food Blog.

Prep Time: 20 mins. | Cook Time: 1 hr. | Serves: 4


Baked Potatoes:
4 large baking potatoes, washed and scrubbed
1 tsp olive oil
Kosher salt

Creamy Mushroom Ragout:
2 tbsp butter
2 tbsp olive oil
1 lb mixed fresh mushrooms, sliced
1 cup thinly sliced shallots
3 tbsp flour
1 cup chicken or vegetable broth
1/2 cup dry white wine
1 tbsp sweet paprika
1/2 cup sour cream
2 tbsp chopped fresh dill
1/4 cup chopped fresh parsley
Salt and pepper to taste


Bake the Potatoes:

1. Preheat oven to 425°F. Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.

Prepare the Mushroom Ragout:

While the potatoes are baking, prepare the ragout.

2. In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy.

3. Add shallots and saute until soft and translucent, about 5 minutes.

4. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. 5. In a small bowl, whisk together white wine and flour until smooth.  Add to the pan along with chicken broth and paprika.  Reduce heat to low and simmer, uncovered, for 10 minutes or until thick.

6. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.


Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.

7. Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.

8. Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it’s messy, but it’s the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.

American Chop Suey

Casseroles are a fantastic way to feed a hungry family of four or serve at a potluck to feed a group of twenty, especially when one uses the Blend and Extend method.

Recipe and photo by The Brunette Baker.

Prep Time: 10 mins. | Cook Time: 20 mins.


1 pound lean ground beef
1 punnet white or crimini mushrooms, chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 large green bell pepper, diced
1 teaspoon sea salt
½ teaspoon pepper
1 tablespoon worcestershire sauce
1 teaspoon sugar
2 tablespoons tomato paste
1 28-ounce can of diced tomatoes
2 15-ounce cans tomato sauce
1 tablespoon chili powder (Add more or less, depending on your heat tolerance)
1 pound cooked elbow macaroni


1. In a large saucepan, add olive oil and sauté onions and peppers for about 5 minutes. Add in ground beef, mushrooms, salt and pepper. Cook, stirring occasionally, until ground beef is thoroughly cooked.

2. Add in diced tomatoes, tomato sauce, tomato paste, worcestershire sauce, and sugar; stir well. Allow sauce to boil for about 5 minutes. Reduce heat and simmer.

3. Add cooked macaroni to meat and mushroom sauce and stir to combine. Adjust salt and pepper and add in chill powder. Give a good stir to ensure all flavours have come together.

4. Serve hot. Sprinkle with grated parmesan cheese and serve with garlic bread.

Turkey and Mushroom Skewers with Peanut Sauce

Recipe courtesy of Amy from Family Feedbag.

Prep Time: 40 mins. | Cook Time: 12 mins. | Serves: 4


One dozen 10-inch wooden skewers, soaked in water for at least 30 minutes

½ cup smooth peanut butter
3 tbsp soy sauce
¼ cup apple juice
Juice of two limes
1 garlic clove, minced
1 lb button cremini mushrooms
1 ½ lbs turkey breast, cut into 1-inch pieces


1. Make the sauce by combining the peanut butter, soy sauce, apple juice, lime juice and minced garlic in a medium mixing bowl. Stir well and set aside.
2. Slide a mushroom onto a skewer, then a piece of turkey, then another mushroom, continuing in this way until each skewer has four mushrooms and three pieces of turkey. Pour half the sauce over the skewers and toss to evenly coat. Spray the grill with non-stick cooking spray or brush with oil and heat to medium-high.
3. Grill the skewers 10-12 minutes, turning a couple times during the grilling time, until cooked through. To serve, heat the remaining sauce in a small saucepan over medium heat and pour over the grilled skewers or use for dipping.

Southwest Turkey Burgers on a Portobello Mushroom “Bun”

Recipe courtesy of Christina from Strawberries For Supper.

Prep Time: 10 mins. | Cook Time: 15 mins.


2 lbs ground turkey
2 tbsp grated onion
1/2 cup corn flakes
1/4 cup cilantro, finely chopped
1 tbsp Dijon mustard
1 egg, lightly beaten
1/2 lime, zest and juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp fine sea salt
1/2 tsp chipotle chili powder
1/2 tsp pepper
2 tbsp vegetable oil for brushing on patties before grilling
8 portobello mushrooms
sliced Monteray Jack cheese (optional)
2 tbsp olive oil


1. In a small food processor, blitz the corn flakes until they are almost a powder and set them aside.
2.  Mix all the other ingredients together (grated onion, mustard, cilantro, spices, salt and pepper) with a fork except for the corn flakes, cheese and vegetable oil.
3.  Add half of the corn flakes and mix it well with the turkey. If the turkey mixture is still too soft to easily form into patties then add the rest of the corn flakes. Let the turkey mixture sit in the fridge for an hour before forming the patties.
4.  Cut eight squares of wax paper to place the patties on. Brush the wax paper with oil so the formed patties won’t stick to it and put them on a tray.
5.  Form the turkey mixture into 8 patties using a burger press or your hands. If you are using your hands then you should grease your hands as well. The turkey mixture is sticky.
6.  Heat the grill to a medium heat and drizzle some olive oil on the tops of the mushrooms (not the gills on the underside) and sprinkle the tops with salt and pepper. Cut the thick mushroom stem off to make a more flat surface on the underside of the mushroom.
7.  Put the burgers on the grill and cook for 5-6 minutes or until the sides seem cooked and the uncooked side starts to appear slightly juicy. Before you flip the burgers put the mushrooms on the grill with the gill side down.  Cook for 3 minutes and then flip them. Put the slices of cheese on the gill side of the mushroom (the underside).
8.  If the burgers are ready to be flipped they will release fairly easily from the grill. Flip them and cook for another 5 more minutes.
9.  When the burgers are cooked through to an internal temperature of 165°F (74°C) and the cheese is melted on the mushrooms, serve one burger on top of one mushroom as an open-face burger with your favourite toppings such as lettuce, tomato and mayonnaise.

Note Toppings shown in photo are:

Salsa Fresca: Chopped tomatoes, sweet onions, cilantro, lime juice and sea salt.Spicy Mayo: Mayonnaise, pinch of chipotle powder and lime juice.