Guest Post: Mushroom Coconut Curry with Leeks and Paneer by The Tasty Gardener

We have a guest in the kitchen today! We're thrilled to welcome back Heather of The Tasty Gardener, who's sharing a curry dish packed with flavour! This beautiful vegetarian recipe will be a tasty new addition to your weeknight menu. 

I will full out admit that I am a carnivore. Meat, meat and more meat. I find meatless dishes hard. There just always seems like something is missing. Some substance. Yet as a food blogger I find I must do my part to help my readers find a good balance in their meals from sweet all the way to savory. So when I started developing this coconut curry I needed to find some sort of middle ground. Something with lots of flavour while not lacking in the that substance I mentioned before.

One of the great things about mushrooms is while they are a versatile vegetable they also have a weight, a meatiness to them that works well in meat-free dishes. I used portabellas in this recipes; the thickest, earthiest fungi around. Adding the paneer, an Indian cheese similar to curds, boosts the protein in this dish and you can easily add cooked chicken if like me you can't quite give up you carnivore ways.

With some rice, Indian bread like naan or paratha and a leafy salad you can enjoy this quick dish any night of the week.

Mushroom Coconut Curry with Leeks and Paneer
Prep Time: 10 minutes | Cook Time: 15 minutes

4 cups portabella mushrooms, sliced
1 large leek, rinsed and chopped
2 tbsp garlic, chopped
2 tsp ginger, chopped
1 tsp olive oil
1 1/2 cups paneer cheese, cubed
2 cans (13.5 fl.oz each) coconut milk
1/2 cup water
2 1/2 tbsp curry powder
1 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1/4 tsp red pepper flakes
salt and pepper to taste

1. In a large pot over med-high heat add the oil.
2. Add in the mushrooms and leeks and saute, stirring frequently until begin to become translucent and mushroom get soft and brown about 10 minutes.
3. Stir in the garlic, ginger and cubes of paneer and cook until fragrant about 2 minutes.
4. Add the coconut milk, water, curry, turmeric, coriander, red pepper flakes, salt and pepper and stir well.
5. Simmer for 5 minutes, then serve.

Serves 4


This is one vegetarian dish that anyone would gobble up! It's filling, healthy and ready in only 25 minutes- what's not to love?! Thanks Heather for sharing a real winner!

Follow along with Heather at The Tasty Gardener, and on Facebook, Twitter & Pinterest.

Mushrooms for Mom on Mother's Day

This weekend, it's all about mom! Whether it's a homemade card, a beautiful bouquet of flowers, or a thoughtful gesture, we all have our own ways of making mom feel special.

This Mother's Day, treat her to a special meal, or full day menu, packed with delicious mushrooms! We've pulled together some of our favourites for mom's day. 

Start the day with a simple and light, yet impressive breakfast on the patio. Revel in the morning sun, sipping on your tea or coffee and relax with a beautiful dish. 

King Oyster Mushrooms on Toast by Living Lou

The bright colours and mouthwatering aromas of a springtime tart will bring a smile to anyone's face.

Mushroom, Leek and Gruyere Tart by The Messy Baker

You can't go celebrating a special occasion without dazzling mom with an afternoon snack. 

Caramelized Mushroom and Onion Dip by Guilty Kitchen

Finish off the day with a real treat. Bring a delectable east coast flare to the table without breaking the bank! Mom will be so proud. 

Lobster Mushroom Ravioli by eatHalifax

What surprises do you have in store this Mother's Day?

Guest Post: Mushroom Miso Ramen by Food Well Said

We have a guest in the kitchen! We're welcoming Lisa of Food Well Said. Although this is her first time as a guest blogger, you may remember her winning recipe for the FBC2014 appetizer contest. Lisa is highlighting a variety of mushrooms in this colourful soup that is sure to boost your spirits on a rainy day. 

My name is Lisa and my blog, Food Well Said, is about thoughtfully prepared, whole food recipes. I am a carnivore and a vegetarian and everything in between. After completing a Masters degree in entrepreneurship and spending 15 years in business banking, I decided to start a family. Everything changed. Everything I’d ever known professionally, didn’t fire me up anymore. But being with my son did, making a home for him did, and cooking for him did. And 14 months after he was born, so was Food Well Said. I live in beautiful British Columbia and I would love to cook for you.

Truth be told, I have not always been a fan of the fungi. It was only in the last couple of years that I came to see the light. I blame it on the canned mushroom soup of the 80’s. The condensed, heavily salted creamed variety. But after a trip to Napa Valley just a few short years ago, I experienced a fixe menu brunch that offered no substitution for the mushroom course. I tried it. I liked it. A lot. And slowly over the years I have started adding mushrooms into our family meals. It started with flavour – infusing them into broths and stocks and then gradually texturally. Now I look forward to experimenting with different varietals and this year even did a little local foraging.

Mushroom Miso Ramen

Our west coast family sees a lot of damp rainy nights throughout the year and nothing warms the soul better then a steaming bowl of noodle soup. While most stocks need to simmer for hours to really develop flavor, the beauty of mushrooms is you can extract a lot of earthy richness for a stock in a short period of time, making this meal a perfect weeknight dinner. If you or your family are new to mushrooms like we were, just extracting the flavor through a broth is a great way to start. The bunapi (or enoki) mushrooms were an easy choice because their perfect white shape makes them visually appealing and the nutty taste pairs so well with the soy and miso flavours.  

Prep time:  15 min | Cook Time:  20 minutes

5 slices of double smoked bacon
1 cup fresh crimini mushrooms, sliced
¼ white onion
1 tablespoon miso paste
2 tablespoons soy sauce
2 cloves of garlic, smashed

1 package dried ramen noodles

2 eggs, soft boiled

½ cup carrots, sliced finely into matchsticks
4 small heads of bok choy, halved or quartered depending on size
½ cup bunapi or enoki mushrooms
2 scallions, green stalks thinly sliced
2 radishes, thinly sliced
1 sheet nori, thinly sliced strips
1/3 cup pea shoots

1 teaspoon sesame seeds

1. In a saucepan over medium-high heat, add bacon, mushrooms, onion, garlic, miso, soy and 5 cups of water. Bring to a boil, then reduce to active simmer for 15 minutes. Strain broth through sieve and cheesecloth, reserving crimini’s. 
2. While stock is cooking, boil a kettle of 1 litre of water. Place dry ramen noodles in medium bowl, pour boiling water over and let sit. Alternatively, follow package instructions for noodles.  
3. Bring a pot of water to boil over high heat. Once boiling, add 2 eggs and set timer for six minutes. Remove eggs and immediately place in cold water or ice bath. Peel and slice in half.
4. Steam the bok choy, bunapi or enoki mushrooms & carrots (time saver: reuse egg water) for about five minutes. Note: I like the bunapi mushrooms raw so another option is to just pour the steaming broth over them to warm them up.
5. To assemble ramen: Portion out noodles in deep bowls. Add carrots, bok choy,  reserved crimini mushrooms and bunapi mushrooms. Ladle broth over each bowl. Add an egg. Top with radishes, scallions, pea shoots and nori. Sprinkle with sesame seeds. Serve and enjoy.


An impressive looking bowl that's simple enough for weeknight dinner! I absolutely love the flavour and texture combinations in this dish. A big thanks to Lisa for joining us as a guest blogger and keep your eyes open for her second post coming later this year!

Be sure to follow along with Lisa's mouthwatering recipes at Food Well Said, on Twitter, Facebook and Pinterest!