Guest Post: Ginger Wasabi Pickled Mushrooms by Family Feedbag

We have a guest in the kitchen! We're very excited to welcome back Amy of Family Feedbag. Amy is sharing a versatile appetizer that's packed with bold flavour. You'll want to serve these up at your first barbecue of the season!!

Mushrooms are all about drama for me. From their depth of flavour to their sleek curves, mushrooms never fail to bring a certain va va voom to my cooking.

As an avid home preserver, I believe that most vegetables taste great pickled and mushrooms are certainly on that list. In fact, their tender texture allows them to soak up flavour quickly, making them ideal for quick pickles.

These pickled mushrooms in a ginger wasabi brine are all about big, bold flavour. Each jar starts with a bay leaf and a little added heat from mustard seeds and a hot chili pepper. Then the cooked mushrooms are packed loosely into the jars and topped with the flavourful brine.

Make a couple jars for yourself and keep them in the refrigerator for up to one week. They make tasty one-bite appetizers, but you can also use them in salads, soups and piled on top of warm crostini spread with soft cheese. You might even find yourself sneaking them straight from the jar whenever you open the fridge door.

Ginger Wasabi Pickled Mushrooms
Make these pickled mushrooms in a ginger wasabi brine ahead of time, letting the flavours mingle before eating. Use them to add a touch of drama to an appetizer table or Sunday brunch. Try serving them in a medium serving bowl with a dish of toothpicks nearby so guests can poke and pop them into their mouths.

Makes two 500 mL (2 cup) jars

1 ½ lb (675 g) white mushrooms
2 bird’s eye chili peppers
2 bay leaves
1 tsp (5 mL) yellow mustard seeds
1 ¼ cups (300 mL) unseasoned rice vinegar
¼ cup (60 mL) soy sauce
1 tsp (5 mL) sesame oil
1 tsp (5 mL) wasabi powder
1 tsp (5 mL) grated fresh ginger

Rinse the mushrooms well under cool running water. Leave the small ones whole, chopping the larger ones into bite-size pieces.

Bring a large saucepan of water to a boil over high heat. Add the mushrooms and cook for 5 minutes, stirring occasionally Drain (you can keep the mushroom water for making soups or noodle dishes).

Meantime, in each of two 500 mL (2 cup) jars, add 1 bay leaf, 1 bird’s eye chili and ½ tsp (2 mL) mustard seeds (if you’d prefer, you can combine the ingredients in one 1 L (4 cup) jar or a medium mixing bowl instead). Distribute the mushrooms equally into the jars.

In a small mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, wasabi and ginger. Pour over the mushrooms.

Cover and refrigerate for up to 1 week.

Amy Bronee is the writer and photographer behind the award-winning home cooking blog Since 2011, millions of home cooks around the world have visited her blog for easy-to-follow recipes, mouth-watering images and stories about everyday life in the kitchen. Her first cookbook, The Canning Kitchen: 101 Simple Small Batch Recipes (Penguin Canada, June 2015) celebrates the tradition of preserving in the modern home kitchen. When she’s not wearing an apron, Amy enjoys running, reading and spending time with her husband and two young sons in their cozy island home in Victoria, BC.


Simple snacking just got a whole lot more delicious! It'll be too easy to keep a jar on hand for entertaining and quick, delicious meals. A huge thanks to Amy for sharing this wonderful pickled mushroom recipe!

If you loved this canning recipe, follow along with Amy at Family Feedbag, on Twitter, Facebook and Pinterest and watch for her cookbook this June!

Guest Post: Simple Sausage Stuffed Portobello Mushrooms by Strawberries For Supper

We have a guest in our kitchen! I'm very excited to welcome back Christina of Strawberries for Supper. She's back with a recipe that will have every mushroom-lover rushing off to the store. These beautiful stuffed caps will be a hit at your dinner table!

I’m happy to be guest blogging today for Mushrooms Canada. I’m Christina Austin and most of my recipes can be found on my blog, Strawberries For Supper. When I’m not creating recipes to share here or on my blog, I’m a full-time stay at home mom to two sweet blue-eyed boys, and part-time historian chasing the era lived by Jane Austen.

I've developed many recipes using mushrooms since they are an integral part of my cooking. I usually keep a good supply of cremini mushrooms in my fridge even if I don’t have an idea for them on the upcoming menu plan. I love sautéing a large amount of them in butter and garlic for a simple side dish that never goes to waste.

Portobello mushrooms are also on my grocery list often, as well as being a frequent impulse buy when they look particularly fresh at the store. I find them very filling without any stuffing, but stuffed with sausage and breadcrumbs, just one is plenty for me for supper. The recipe below is for four portobello mushrooms but it is easily doubled or tripled depending on how big the crowd you are feeding. Be sure to get yourself some flavourful sausages, as the seasoning in them will be graciously welcomed by the meaty texture of portobello mushrooms.

Simple Sausage Stuffed Portobello Mushrooms
Prep Time: 20 mins. | Cook Time: 25 mins. | Serves 4

4 portobello mushrooms
2 hot or mild Italian sausages
½ cup fresh breadcrumbs 
¼ cup grated Parmesan
2 tbsp olive oil

1. Preheat the oven to 400 F and line a baking tray with parchment paper.
2. Trim the stem of the portobello mushrooms and brush the outside with olive oil.
3. Remove the sausage meat from their casings either by squeezing it out or slicing it lengthwise and scraping it off the casing into a medium sized bowl. 
4. Blitz some stale bread in a food processor (preferably a crusty loaf such as a sour dough or French bread) to get ½ cup of fresh breadcrumbs with a little extra to sprinkle over the top before baking the mushrooms.
5. Gently mix the breadcrumbs in with the sausage and the Parmesan cheese. No need for it to be perfectly mixed. Leaving it a little loose prevents the filling to get overly dense when cooked. 
6. Fill each of the portobello mushrooms with ¼ of the filling. Leave some texture on the top of the filling rather than pressing it in so that it is smooth. 
7. Place each mushroom on the tray and sprinkle some breadcrumbs on top. Press them on gently if needed to make them stay on the filling.
8. Bake at 400 F for 25 minutes or until the filling is starting to brown and the juices of the filling run clean when you slice into the centre.
9. Serve with a hearty salad. Serves four for a light meal, or two for a large, filling meal.


These plump, juicy mushrooms have my mouth watering! If it's a simple meal for one, or meant to feed a hungry family, these tasty stuffed mushrooms will leave you full. A big thanks to Christina for sharing such an impressive dish.

Follow along with Christina at Strawberries for Supper and on Twitter, Facebook and Pinterest!

Guest Post: King Oyster Mushrooms on Toast by Living Lou

We've got a guest in our kitchen! Louisa of Living Lou is back to share her newfound love for the king oyster mushroom. She serves up this unique mushroom in a simple way that'll have you re-thinking your favourite variety too!!

I’m so excited to be back on the Mushrooms Canada blog with this delicious recipe that uses my new favourite mushroom: the king oyster mushroom. My name is Louisa Clements and I’m the food-enthusiast, writer, recipe developer and photographer from

Have you ever taken a look at all the mushroom varieties available in the grocery store and realized that you have no clue what to do with half of them? That’s what happened the first time I picked up a tray of sliced king oyster mushrooms. So, I started out by doing what I always do with mushrooms, sautéing them in a ton of butter. I find that it really is the best way to get an idea of the flavor and texture.

What did I learn about king oyster mushrooms from this experiment? They stay pretty firm when cooked, they caramelize beautifully in the pan, and they have a delicate taste. So I did the next best thing, I put an egg on it!

This recipe is a showstopper, and uses a few simple ingredients that really heighten the flavor of the king oyster mushrooms: butter, garlic and arugula.

King Oyster Mushrooms on Toast (serves 4)

12” ciabatta loaf, halved and cut into four 6” pieces
¼ cup + 2 tbsp salted butter, divided
1 garlic clove
1 200g package sliced king oyster mushrooms
1 cup packed arugula
4 eggs
salt and pepper to taste

1. In a small bowl, mix 2 tbsp butter with garlic. Spread evenly on pieces of ciabatta. Toast under the broiler for 2-4 minutes, watching carefully.
2. In a extra-large pan, melt remaining ¼ cup butter over medium-high heat. When butter starts to bubble, add mushrooms in a single layer. Cook until golden and lightly browned, 3-5 minutes per side. Remove to a paper towel lined plate.
3. Turn down the heat to medium, and in the same pan you cooked the mushrooms, fry the eggs. Cover after about a minute, and cook until whites are set, another 3-4 minutes.
4. Divide arugula between pieces of toasted bread, top with mushrooms and a fried egg.
5. Sprinkle with salt and pepper and serve immediately.


Now this is a brunch with wow-factor! Experimenting with mushroom varieties can really bring new life to a simple and classic recipe. Thanks to Louisa for once again showing us the versatility of mushrooms!!

Follow Lou online at Living Lou, on Twitter, Pinterest and Instagram!