Guest Post: Mushroom bourguignon vol au vents by eat. live. travel. write.

We've got a guest in our kitchen today! We're excited to welcome back Mardi of eat. live. travel. write. who's sharing a classic comfort dish with a twist. Impress friends and family with these elegant bites!

I’m thrilled to be back in the Mushrooms Canada kitchen today, visiting from eat. live. travel. write. In the deep dark days of winter, I love a good stew but sometimes comfort food can be heavy.  I've lightened up a classic comfort food dish (Beef Bourguignon) with mushrooms and instead of serving it as a stew, I've filled delicate vol au vent shells with the mixture, making for an elegant winter party hors d’oeuvre or a light lunch or dinner, paired with a green salad.  If you can’t find vol au vent shells, I've written a handy tutorial using store-bought puff pastry that will become a “go to” once you realize how easy it is!

Mushroom bourguignon vol au vents
Makes 12 hors d’oeuvres (2 ½“/6.5 cm squares)

1 tablespoon olive oil
1 tablespoon butter
1 large shallot, finely diced
2 cloves garlic, minced
300g mixed mushrooms, thinly sliced
1 carrot, finely diced
½ teaspoon dried thyme
¼ cup vegetable stock (I used mushroom)
½ cup red wine
2 tablespoons tomato paste
12 vol au vent shells (store-bought or make your own!)

Heat the butter and olive oil in a heavy pan over high heat.
Reduce the heat to medium, add the shallot and garlic and sauté until just starting to soften.
Add the carrots and thyme to the pan and sauté for approximately 5 minutes until carrots are just beginning to soften.
Add the mushrooms to the pan and sauté until they brown slightly and start to release their juices.
Combine the stock and wine, then add to the mushroom mixture.
Increase the heat to high and bring to a boil.
Reduce heat to medium and simmer for about 20 minutes until a lot of the liquid has evaporated.
Meanwhile, pre-heat oven to 325˚F.
Add the tomato paste and cook about 10 minutes longer until the mixture begins to thicken slightly.
Place the vol au vent shells on a baking sheet lined with parchment paper.
Divide the mushroom mixture evenly among the shells and bake until the shells are warmed through – about 15 minutes.


Mardi Michels is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write - a blog focusing on culinary adventures near and far. She has lived and worked as a teacher in Australia, Hong Kong, England, France and now calls Toronto home. As part of her job, she runs a cooking class twice a week for 7-13 year-old boys, Les Petits Chefs and Cooking Basics. She’s also a cook, baker, traveller, photographer, writer, Food Bloggers of Canada co-founder, Food Revolution Day Ambassador for Toronto and in her spare time (!) teaches French pastry classes (focussing on macarons) around Toronto.

Don't forget to follow Mardi on Twitter, Instagram and Google+!

How to Make Blend Burgers

Our friends at the Mushroom Council have put together this fabulous stop-motion video showing us how truly simple it is to blend meat and mushrooms into a delicious burger!

It's easy to make meals more nutritious without sacrificing everything we love about our meaty, juicy burgers. In fact, the method works in other meals too! Try blending meat and mushrooms for a lighter take on tacos, lasagna, meatloaf or meatballs.

Try some of our favourite blended burger recipes:
Classic Cheeseburger
Beef and Mushroom Meatball Sliders
Blended Classic Beef Burgers
Blended Turkey Avocado Mushroom Burger
Blue Cheese Mushroom Blended Burger

Have you tried blending mushrooms into meals?

Guest Post: Mushroom Wonton Soup by The Tasty Gardener

We have a guest in the kitchen today! We're happy to have Heather of The Tasty Gardener back with us. Last time, Heather shared a warm-weather Beef and Mushroom Kofta. Now that we're in the dead of winter and afraid to leave our blankets, she's back sharing the perfect winter soup. 

Hi there I'm The Tasty Gardener, also known as Heather Lang to my family and Tasty G to my closest friends. I've been doing this food writing and photography gig for almost six years now and it still amazes how much my taste buds have evolved.

You see before I started this whole cooking thing I was a closet mushroom hider. That's right I would make a point of picking out each piece of that tiny little fungus from any of my mom's dishes and stash them behind chairs and under couch cushions. Fast forward 30 years and I'm still embarrassed for my naive 9 year old self.

Now look at me. This soup is all about the mushroom! Glorious, woodsy mushrooms that are the star of the show. My elementary school taste buds could never have grasped the delicate flavour combinations of garlic, bok choy and Tom Yum. I think you will agree it's a great thing to be a grown up.

Don't let this soup scare you. It takes a little time to fold each of these dumplings but it makes so many that you can freeze most of them and make this soup whenever you like. Just boil up the broth and drop in some wontons. Soup on demand. Enjoy!

Mushroom Wonton Soup
Serves: 4 ( 1 cup broth with 4 wontons) with lots of leftover wontons
Prep Time: 45 minutes | Cook Time: 10 minutes

For the wontons:
2 tbsp sesame oil
1 lb mixed mushrooms, finely chopped ( I used oyster, cremini and brown)
2 bunches green onions, finely chopped
1 piece of ginger peeled, about 2" long
10 cloves of garlic, minced
6 bunches baby bok choy, finely chopped
1 tbsp soy sauce
salt and pepper to taste
1 package wonton wrapper (the double package)

For the broth:
4 cups broth (if you want it completely vegetarian use vegetable otherwise chicken broth works really well)
1 tbsp Tom Yum (can be found in Asian Grocery Stores)*this can be optional however once you make it with it you will not imagine the soup any other way
1 tbsp soy sauce
2 drops Sriracha
2 green onions, sliced
1/2 cup Chinese cabbage, chopped
salt and pepper to taste

To make the wonton filling:
1. In a fry pan over medium high heat the sesame oil.
2. Add the mushrooms, onions, ginger, garlic and bok choy and cook until soft and most of the liquid has evaporated.
3. Stir in the soy sauce and season with salt and pepper.
4. Remove from heat and let cool.

To make the wontons:
*note keep the wonton wrappers under a damp cloth while working with them to keep them from drying out.
1. Have a bowl of warm water nearby. Place a wrapper flat on your work surface but turned so it's diamond shaped when looking at it. Add about 1 heaping tsp of filling into the middle of the wrapper.
2. With your finger wet the edges of the wrapper with water.
3. Fold the bottom corner up to meet the top corner. Press all along the edges to seal. Now the wonton is triangle shaped.
4. Take the left corner and fold it up.  Repeat with the right side. Place on a cookie sheet.
5. Continue folding wontons until all the filling has been used.
6. Keep the wontons you are using immediately aside (4-5 per person) and place the extra in the freezer to cool.  Once those are frozen they can then be stored in a storage bag.

To make the soup:
1. In a large pot bring the stock and water to a boil. Stir in the soy sauce, sriracha and Tom Yum.
2. Add the onions, cabbage and wontons and continue to boil until the wontons begin to float and appear translucent. Season with salt and pepper.

If you want to try making the carnivore version check it out here.


Skip the take-out! Tasty G has me thinking it's time to try my hand at a warming bowl of wonton soup. Thanks Heather for sharing such a delicious recipe with us.

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