Fun & Delicious Mushroom Recipes - The Cap Crew. Canada Blog: Make it with Mushrooms: Easy Mushroom Pâté. As you may know, I had the opportunity to prepare this recipe this past weekend at the London Food & Wine Show. Needless to say it was a smashing success, and everyone in the audience loved, not only the simplicity of the recipe, but the burst of mushroom flavour. My favourite way to serve this pâté is at room temperature with a little bit of goat cheese on the side... although brie would be nice as well. Easy Mushroom Pâté This thick mixture of finely chopped mushrooms cooked in butter with herbs is wonderful spread on thin plain or toasted baguette slices.
Ingredients 3 tbsp butter 1 medium onion, finely chopped 1 lb. fresh Mushrooms, finely chopped 2 large cloves garlic, minced 2 tbsp lite soya or tamari sauce 1/4 tsp ground black pepper 1/2 tsp dried thyme (optional) Method In large skillet melt butter over medium heat; sauté onion for 1-2 minutes just to soften. Tip: Finely chop vegetables in food processor to save time. Photos by Brittany Stager... Canada Blog: Guest Post: Pork Chops with Rosemary & Mushroom Cream Sauce by Family Feed Bag. Amy Bronee is a home cook and the blogger behind Family Feedbag, a collection of original recipes and photos from her family kitchen in Victoria, B.C.
Home cooks from around the globe visit Amy’s blog for inspiration and creative yet easy recipe ideas, and her work has been honoured with numerous features and awards, including Jamie Oliver’s Food Revolution Blog of the Month. Amy is most comfortable in the kitchen making apple pie and family comfort food. "This is hands down the most delicious mushroom dish ever to come out of my kitchen. Ever. There is a full pound of classic and affordable white mushrooms in this dish. This dish would be at home at any special occasion. Pork Chops with Rosemary & Mushroom Cream Sauce Ingredients: a splash of olive oil 2 lbs boneless pork chops salt & pepper for seasoning 1 lb white mushrooms, diced 1 tbsp fresh rosemary, finely chopped 1 tbsp all-purpose flour 2 tbsp soy sauce ½ cup heavy cream If you like this recipe you may also want to try: Canada Blog: Make It With Mushrooms. We've got a guest in our kitchen today... The very talented Isabelle of Crumb: A Food Blog.
Isabelle is back to share another delicious mushroom recipe, this time on the grill. Perfect for warm weather! Hi there! My name is Isabelle, and I’m the blogger behind Crumb: A Food Blog, and I’m thrilled to be back on the Mushrooms Canada blog to share another recipe you guys. I don’t know about you, but I’m really excited that warm, sunny weather is finally back again after a rather miserable spring, especially because it means I get to drag out the grill out from its wintertime slumber. I firmly believe that food cooked outdoors tastes better... The problem with most of the summertime barbecue classics, though, is that they have a distinctly carnivorous bent – from steaks and chops, to ribs, to chicken wings, to burgers and dogs, it’s a meat eater’s paradise. Vegetarians, on the other hand, tend to get the short end of the stick (or rather, the crumbly, tasteless patty). Canada Blog: Mushrooms Masters: A Tournament of Taste - Breakfast Battle.
Hello, and welcome to the very first round of the 2nd Annual Mushroom Masters: A Tournament of Taste! What is the Mushroom Masters you ask? Well, what started last year as a friendly bet between representatives of a couple countries quickly turned into a bigger event. Our competitive sides came out, and we recruited some of the best-of-the-best food blogger to help us out... This year Canada, the US, and Australia are pitting 12 amazing food bloggers (4 representing each country) against each other in the Tournament of Taste. For 4 weeks, each country will offer up a delicious recipe from their food bloggers for voting on Tastespotting. Every week you can head on over and vote for Canada! At the end of each week, a winning recipe/country will be announced.
So, without further ado, let's get this thing started! Competing in the Breakfast Battle, against American Blogger Tracey from Shutterbean, and Australian Blogger Christie from Fig & Cherry, is the fabolous Jennifer from Foodess... Portobello Mushroom Eggs Benedict. Hey, guess what? I’m representing Canada in an international Mushroom Masters competition! Exciting, eh? I like mushrooms because: -they add umami to a dish, which is the savoury fifth taste, usually characteristic of meat (the other tastes are sweet, salty, bitter and sour). -they are the only item in the produce aisle with vitamin D.
-they can be an effective substitute for meats thanks to their hearty texture. -they are a source of selenium and ergothionene, antioxidants that play a role in immunity. -they are incredibly versatile. When challenged with the task of creating a breakfast recipe, I dove straight to softly poached eggs and rich hollandaise sauce. I was right – it was incredible. Eggs benedict is the choice I will always make on a brunch menu with barely a glance at the other options. That said, it is not something I make often at home. You want to know? The primary ingredient is delicious melted butter. Delicious? Should you make a big batch and eat it all yourself?