Guest Post: Lazy Summer Mushrooms

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.

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Guest Post: Sheet Pan Mushroom and Black Bean Quesadillas

Recipe by Louisa of Living Lou

I’ve been all about quick, vegetarian weeknight dinners these days and this quesadilla recipe fits the bill. It uses just a handful of ingredients blitzed together in a food processor, cremini mushrooms, black beans, salsa, and a few spices. I’ve started to make these quesadillas in the oven, but you could easily fry them up on the stove top. I like the oven method because it allows me to roast some veggies at the same time and is easier for timing dinner and having everything be hot at the same time!I’ve started to make these quesadillas in the oven, but you could easily fry them up on the stove top. I like the oven method because it allows me to roast some veggies at the same time and is easier for timing dinner and having everything be hot at the same time!

I hope you enjoy this weeknight dinner; it will save you come the busy fall season!

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Guest Post: Breakfast Portobello Mushroom Eggs Benny Pizza

Recipe by Loreto and Nicoletta of SugarLoveSpices

What do you get when you combine two favourite meals? Well how about an eggs benny pizza! Lovely soft poached eggs meet sautéed Portobello mushrooms, onions, and melted mozzarella, all on a bed of hollandaise and a wonderfully crispy pizza crust. Anyone for a breakfast pizza or breakfast for dinner?

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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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Southern Style White Gravy with Mushrooms

Guest Post: Southern Style White Gravy with Mushrooms

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.

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