Guest Post: Turkey and Mushroom Menchi Katsu with Curry

Recipe by Carole Nelson Brown of The Yum Yum Factor

My family loves Japanese hamburger, Menchi Katstu, and Japanese Curry. Menchi Katsu is basically a Japanese burger patty that is breaded and deep fried and it’s not the healthiest.

We are trying to cut down on some of our meat consumption and often these patties are made with a nice, fatty mixture of beef and pork. What to do? Just ground turkey might be too dry but that is what pulsed mushrooms are for. By adding, coarsely ground mushroom to the cutlet mix, we can keep the patties moist and flavourful. Instead of the traditional bath in a pot of hot oil, I air fry them. You get a nicely browned, crispy crust without all that oil. Do try to use whole wheat panko if you can find it. It’s tasty and because it’s already a richer, brown colour, your finished cutlet will look nicer.

The turkey and mushroom patty is delicious on its own or even as a burger stand in on a bun for a nice treat.

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Guest Post: Turkey Scallopini with Mushroom Cognac Sauce

By Charmian Christie, aka The Messy Baker

Does the thought of brining, stuffing, and carving a turkey make you want to cancel Thanksgiving and order out? Put down the phone and pick up a meat mallet. This simple but elegant dish can be on the table in under an hour yet is worthy of the holidays. Whether you’re celebrating Friendsgiving or hosting a small-scale family gathering, tender turkey smothered in a mushroom-cognac sauce is always welcomed.

I used a pre-mixed blend of oyster, shiitake and crimini mushrooms. Still, the humble white button mushroom will rise to the occasion. If turkey doesn’t suit, try chicken breast, pork tenderloin, or even veal. After all, mushrooms play nicely with any thinly pounded white meat.

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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: Mushroom and Goat Cheese Galette

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.

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