Recipe by The Messy Baker
This quick, no-cook side dish is perfect for lazy summer days when turning on the stove takes too much effort. The recipe — raw baby mushrooms marinated in a vinaigrette — is incredibly simple but delivers a worthy-of-seconds side dish. Designed to be made a day in advance, it will keep for up to 5 days in the fridge, so you can always have some on hand.
Marinated mushrooms are also incredibly versatile. Want them spicy? Add a pinch of dried crushed chilies. Want them sweeter? Use white balsamic instead of sherry vinegar. Guests are arriving now? Cook the mushroom caps in boiling water until tender, then drain, and you’re ready to go.
Recipe by Renée Kohlman and Sweetsugarbean.
Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for eleven 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. My second cookbook: Vegetables: A Love Story, was released in the fall of 2021. The last couple of years have been very busy, and I’m so proud of the work I’ve done so far. In case you’re wondering, yes, there is a chapter devoted to Mushrooms! Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and three cats.
I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them into new recipes. Mushrooms always make their way into my shopping cart and into my kitchen. They are great to use year-round as they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.
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!
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.