Guest Post: Roasted Cremini Mushrooms with Summer Vegetables by The Busy Baker

We have a guest in the kitchen! We're excited to have Chrissie of The Busy Baker joining us once again, sharing a tasty mushroom-packed dish. We're celebrating the summer heat with a side dish that will compliment any grilled main. 

Hi! My name is Chrissie Baker. I write a food blog called The Busy Baker that features easy, healthy, family-friendly recipes that anyone can make and enjoy (along with a decadent dessert every now and then, just to keep in real!). I’m a middle school special education teacher, but right now I’m enjoying staying home full time with my kids and cooking up all kinds of fun recipes to share on my blog. I’m so excited that Mushrooms Canada invited me back today to be a guest blogger and share another recipe with you!

I’ve always loved mushrooms and I grew up eating them in all kinds of dishes, raw, cooked, roasted, and my personal favourite way – in my dad’s famous hot and sour soup. They’re a regular part of our family’s diet now because they’re so delicious and they’re a great source of fibre and vitamin D. In the summertime, our favourite way to enjoy mushrooms is alongside fresh summer vegetables, like in this Roasted Cremini Mushrooms and Summer Vegetables dish. I’m so excited to share this recipe with you today because it’s such an easy dish to make for summer, and it’s the perfect side dish to anything coming off the grill. It’s a super simple recipe that even the most inexperienced cook can throw together and it is so delicious!

Roasted Cremini Mushrooms with Summer Vegetables
Prep Time: 10 minutes |  Cook Time: 20-25 minutes

2 small zucchini, cut into thick slices
1 dry pint of grape tomatoes
400 grams of Cremini mushrooms, washed, dried and halved
½ large red onion, cut into large chunks
1 tsp garlic powder
½ tsp dried basil
a pinch or two of sea salt and black pepper
1 tbsp balsamic vinegar
3 tbsp olive oil
chopped cilantro or fresh parsley for garnish (optional)

1. Preheat your oven to 420 degrees Fahrenheit.
2. Add the chunks of zucchini, the grape tomatoes, the halved cremini mushrooms, and the chunks of red onions to a large mixing bowl.
3. Add the garlic powder, the dried basil, the salt and pepper (to your taste), the balsamic vinegar and the olive oil to the bowl and toss everything together well until the vegetables and the mushrooms are well coated.
4. Pour everything out onto a baking sheet and arrange the vegetables and the mushrooms in a single layer.
5. Once the oven is heated to 425 degrees Fahrenheit, roast the vegetables and the mushrooms for about 20-25 minutes, or until the zucchini has softened slightly and the mushrooms have deepened in colour.
6. Garnish with some fresh chopped cilantro or parsley and serve immediately. Enjoy this dish alongside your favourite burgers, grilled meats, or all on its own!

If you like this recipe, you’ll love my Mushroom Crostini with Herbs and Garlic or these delicious Spinach and Ricotta Stuffed Mushrooms


You just can't beat fresh, seasonal flavours in the summertime! These easy roasted veggies are sure to be a favourite side dish on the patio this summer. Another big thanks to Chrissie for joining us in the kitchen!

Check out Chrissie online at The Busy Baker and on Twitter, Facebook and Pinterest!

Guest Post: Lemon & Tarragon Mushroom Pâté by The Gouda Life

We have a guest in the kitchen!! We're excited to be welcoming Kelly of The Gouda Life back to our blog. She's joining us in Ontario's sweltering heat with a satisfyingly light summer meal. 

There hasn't been too much real cooking going on here these past few weeks. It has been HOT in Ottawa (and likely everywhere else) and we've been eating a LOT of throw-together dinners made with whatever is cold, or readily available without having to turn on the oven. This pâté is one of my favourite ways to eat mushrooms in the summer - I crave it all the time and its so easy to make ahead and keep in the fridge to snack on for a few days. I eat it with pickles and fresh bread, crackers and a cold beer, or even on a cheese board as it is here. The meatiness of the mushrooms makes it so satisfying and filling but it still feels light enough for even the sultriest of summer days. If you prefer the smooth textured pâté feel free to blend it all up once cooked.

Lemon & Tarragon Mushroom Pâté
Prep Time: 10 minutes | Cook Time: 15 minutes
makes approximately 1 1/2 cups of pate

16oz white or brown button mushrooms, cleaned and coarsely chopped
1 tbsp unsalted butter
2 tbsp vegetable/canola oil
1 medium shallot, minced
1 small clove garlic, minced
1/4 cup pecans, chopped fine
1/2 tsp salt
1/2 tsp fresh ground pepper
1 tsp fresh tarragon leaves
Zest from 1/2 lemon (about 1/2 tsp)
1/4 cup dry white wine
Juice from 1/2 lemon
2 tbsp cream cheese

Spoon butter and oil into a heavy skillet over medium-high heat and let it get nice and hot. Once heated, add the minced shallot and garlic and cook until fragrant, about 1-2 minutes taking care not to burn garlic. Add the mushrooms and cook, stirring only occasionally, until all the liquid had evaporated and your mushrooms are nice and brown, about 6-8 minutes. Add pecans, salt, pepper, thyme and the lemon zest and let cook for 1-2 minutes. Add the white wine and let it cook off, scraping any stuck-on bits off the bottom of the pan. Add the lemon juice and remove from heat. Take 3/4 of the mixture and place it in the bowl of your food processor or blender along with the cream cheese. Blend until smooth. Pour into a ramekin or small bowl, top with the remaining 1/4 of the coarse mushroom mixture. You can eat it as-is or refrigerate until chilled. It will keep in an airtight container for 3 days. And might I suggest a slightly chilled pinot noir or a really cold dark lager to accompany this? I think you'll like it.


A delicious compliment to any summer entertaining spread! A big thank you to Kelly for joining us once again and showing us how easy it is to beat the heat with her mushroom-y treat. 

Follow along with Kelly over at The Gouda Life and on Facebook, Twitter & Pinterest.

Blend your way into FBC2016: Beef & Mushroom Spring Rolls by Bakersbeans

It's that time of year again! We're planning for another fun Food Bloggers of Canada Conference and are once again hosting our Appetizer Spotlight Contest

FBC Members have the chance to win their way into the SOLD OUT conference, simply by submitting their favourite appetizer, making use of The Blend method. Blending is easy: simply blend finely chopped mushrooms into the ground meat of your choice to add depth of flavour, added texture, and beneficial nutrients to the dish.

We're excited to share the first entry into this year's competition, Beef & Mushroom Spring Rolls by Bakersbeans.

Beef & Mushroom Spring Rolls by Bakersbeans
Recipe by: Wanda Baker of Bakersbeans
Prep time: 1 hour | Cook time: 30 mins | Yields: 20

1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp cornstarch
1 lb lean ground beef
1/2 tsp sugar
2 cloves garlic, minced
1 tsp ginger, freshly grated
3/4 cup minced mushrooms
3 tsp sesame oil
1 cup napa cabbage
1 cup shredded carrots
2 green onions, sliced thin
1 package of spring roll wrappers (20)
1 egg, whipped up in a bowl (egg wash)
1 wok
canola oil
2 tbsp cilantro, chopped

1. In a medium sized bowl, combine the soy sauce, fish sauce and cornstarch. Add in the ground beef and mix well. Set aside to marinate while you prepare and slice your other ingredients.
2. Thinly slice your napa cabbage, leafy parts only. Peel and grate your carrots. Let carrots sit on a paper towel to absorb some of the moisture. Slice onions.
3. Heat 2 tsp of sesame oil in a large saucepan over medium high heat. Add your ground beef and cook until beef starts to get a nice golden brown. Sprinkle on sugar, add garlic, ginger and mushrooms. Continue to cook another couple of minutes until flavours well combined. Remove from heat and onto plate and let cool.
4. In second pan add 1 tsp of sesame oil. Toss in cabbage, carrots and onions. Cook approximately 3 minutes until vegetables soft. Remove from heat and set aside in pan to cool.
5. Once meat and veggies are cool mix together. Mix in cilantro. Set aside.
6. Place spring roll wrapper in a diamond shape with a corner facing you. Place 2 tablespoons of filling near corner - that will be plenty. Fold over corner and roll tight.
7. Fold over right and left side trying not to allow any pockets. Keep it tight and roll until it looks like an envelope then stop. With your finger rub a little egg wash along the out edge of the wrapper as though you were licking an envelop. Continue rolling and ensure sealed. Set aside and keep under plastic wrap.
8. Carry on until all rolled. Do not stack. Keep all under plastic wrap until ready to cook.
9. When you’re ready to fry, heat up 1½″ of canola oil to 350F. I like to use my wok.
10. Carefully drop spring rolls in frying 4-5 at a time and turning constantly for even browning.
11. Once they are golden brown place on a rack to cool down and drain.
12. Serve with Thai Chili Sauce or your favourite dipping sauce.


FBC Members are encouraged to join the competition with their own blended recipe! Click through for full contest details.