Guest Post: Linguine with Lemony Mushrooms and Spinach by Strawberries For Supper

We have a guest in the kitchen! We're happy to welcome back the lovely Christina of Strawberries For Supper. Treat your family to the mouthwatering flavours of this simple weeknight meal. 

Hi again! This is Christina from Strawberries For Supper back with a quick and delicious recipe packed with my favourite mushroom – the crimini mushroom. Crimini mushrooms are easy to find at your local grocery store and make up the base of this simple pasta dinner.

I love cooking up pasta dishes like this. I often start with a little bit of bacon of some sort. Pancetta is my favourite to use. Pancetta gives the salty hit to start the pasta sauce but doesn’t render much fat nor is it smoked. By starting with a savoury flavour base such as pancetta, it doesn’t take much else to build a delicious sauce.

The mushrooms are sautéed in the fat rendered from the pancetta along with some extra butter. Garlic gives the base a pungent hit and the lemon juice gives the sauce some acidic balance. It is delicious with just these ingredients but I like adding the cream to give the whole dish some richness & a little decadence.

While this is a cream sauce, it isn’t a gloopy one. There is just enough sauce to lightly coat the pasta, mushrooms, and spinach. It takes hardly any time to cook and when you get used to making pasta dishes like this, you will probably start to think of other ingredients to add. Maybe next time you make it you might want to toss in some of those extra cherry tomatoes in your fridge, or maybe swap the lemon juice out for a glug of white wine. However you make this, have fun and enjoy!

Linguine with Lemony Mushrooms and Spinach
Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 4

1 tbsp olive oil
4 slices pancetta, chopped
250g crimini or button mushrooms, sliced
1 tbsp butter
2 cloves garlic, minced
225g linguine (about ½ a package)
juice and zest of 1 lemon
1/3 cup whipping cream (35% cream)
¼ cup freshly grated Parmesan (plus more for serving)
75g (or 2 loosely packed cups) baby spinach
½ cup pasta cooking water – reserved to loosen sauce if needed
Salt and pepper to taste

1. Set a large pot of salted water to boil in readiness for the pasta.
2. In a large frying pan, add olive oil and pancetta and fry pancetta until it is crispy. Meanwhile, slice the mushrooms.
3. When the pancetta is crispy add the butter and sliced mushrooms with a good pinch of salt and pepper. Saute over a medium high heat until the mushrooms are brown. Add the garlic and saute for a few minutes. If you add it earlier, it could burn. After you start sautéing the mushrooms, start cooking the pasta. Boil the pasta according to package directions until al dente (about 7 minutes).
4. When the mushrooms are done add the lemon juice and zest. Stir the lemon juice around to deglaze the pan.
5. Add the cream and Parmesan cheese. If the pasta is close to being done, add the spinach. If you need a bit more time then turn the heat off the frying pan and when the pasta is just about done, turn the heat back on the frying pan and add the spinach then. Stir the spinach around to wilt it over a medium heat.
6. Before draining the pasta, take out about ½ cup of the pasta cooking water.
7. Drain the pasta when it is al dente and add the pasta to the frying pan. Stir it around with the mushrooms, spinach, and lemony cream sauce. Add a few splashes of pasta cooking water until you achieve a light sauce consistency. Add more salt and pepper to your taste if needed.
8. Serve immediately with extra Parmesan cheese.


Weeknights are busy enough without having to stress about dinner. This is a meal that we can whip up in a flash and feel good about servings too! A big thanks to Christina for bringing her skills to our kitchen!!

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

Guest Post: Stuffed Pizza Balls/Pull Apart Bread in a Skillet by Carmy

We have a first-time guest in the kitchen! Please join us in welcoming Carmy of, who is bringing some of our favourite flavours to the table. We have no doubt that this one will be a new favourite, and it's just in time for the weekend!! Enjoy.

Hey there! I’m Carmy, from where I blog about all things food, fitness, and travel! I’m a recent grad from the University of Toronto and have transitioned into recipe development, social media management, and food photography thanks to my little corner of the internet. Today I’m very excited to be sharing this recipe here as pizza is my go-to comfort food.

I just love how versatile mushrooms are - I almost always have some in my fridge as it’s so easy to just throw them into anything you make from one pan breakfast dishes to sneaking them inside burgers! Growing up, one of the only “healthy” foods that my parents could get me to eat were mushrooms. So it’s no surprise that my go-to toppings for pizzas usually includes mushrooms. I mean you can’t feel guilty about eating an entire pizza by yourself if there’s mushrooms on it right?

While in school, one of the places I worked to help pay for tuition was at a pizza place. You could imagine how many mushroom pizzas I made and ate while there. One of the fun things we would do to pass time while hungry was to make fun pizza creations and one of them were pizza balls! They were my favourite and by far the most entertaining to make. Below is a modified version recipe of that so you can make it at home!

Stuffed Pizza Balls/Pull Apart Bread in a Skillet 
Pizza balls. Pizza pull apart bread. Pizza in a skillet. Either way, pizza pizza pizza! The perfect game day snack or just a fun way to make your next pizza.

Prep time: 20 mins | Bake time: 30 mins

• 1 tube of biscuit dough (10)
• 1 bag of pepperoni (or 30-40 pepperoni)
• 1 bag of shredded cheese
• ¼ block of mozzarella cheese (70g), cubed
• 1 cup of mushrooms

1. Heat up the oven to 400F
2. Cut in half the biscuits dough.
3. Flatten each piece and wrap up your stuffing of choice in each piece of dough (pepperoni, mushroom, cheese cube).
4. Place each ball into the skillet.
5. Place extra pepperoni, cheese, and mushrooms on top of the pizza balls.
6. Pop it into the oven for 30 minutes. If you want to put in extra cheese/toppings on top, pull it out of the oven after the pizza balls have been cooked and put on the additional toppings.

Do not over top the pizza balls or it'll prevent the dough from cooking all the way through. Put on additional toppings afterwards.
I set aside one piece of biscuit dough to use to fill after rips when shaping the pizza balls.


Love this recipe? You've got to try these great ideas:
Double Cheese, Bacon, Mushroom, and Egg Hash
Chickpea and Brown Rice Burger
Cheeseburger Pizza

You just can't beat the amazing flavours of this simple appetizer! It'll certainly be a new weekend favourite. A big thanks to Carmy for joining us in the kitchen.

Don't forget to follow along online at, and on Facebook, Twitter, Pinterest and Instagram!

Guest Post: Mushroom & Thyme Cheddar Tart by Hey Modest Marce

We have a guest in the kitchen! We're happy to welcome back Marcella of Hey Modest Marce and she's back with another tasty dish. She brings vibrant flavours to a stunning, crowd-pleasing tart.

Marcella here, the creator behind the lifestyle blog Hey Modest Marce. While I work full time as a freelance photographer, the blog is where I share all my latest creations in the kitchen & design projects around the house. We recently left Toronto to move to the country in the town of Fonthill, located in the region of Niagara. While most of our spare time is spent in the kitchen, I love hiking the trails with my dog Buddy Holly. We are fortunate enough to live right next to a beautiful forest full of trails!

This recipe pairs two of my favourite ingredients, mushrooms & thyme! I love hosting gatherings, so this puff pastry tart is one of my go to dishes to serve. Sometimes I make these in a tart form as well when I am creating for of a "finger food" style party. It works well year-round as mushrooms fit with every season. I just love the combination of the earthy mushrooms, caramelized onions & fresh herbs. Feel free to use any cheese you think will go, but I love a strong Irish Cheddar!

Mushroom & Thyme Cheddar Tart
Prep Time: 10 minutes | Cook Time: 30 minutes

1 tablespoon olive oil
1 clove of garlic, minced
1 medium yellow onion, sliced thin
1-1.5 cups of mushrooms, sliced thin (I used crimini mushrooms)
1 teaspoon fresh thyme
1 sheet of frozen puff pastry
1 cup Irish cheddar cheese, grated
2-3 sprigs of fresh thyme, for garnish

1. In a saucepan over medium heat add the olive oil & garlic. Once the garlic has infused into the oil, add the sliced onions, mushrooms & thyme.
2. Let cook over medium heat for 15 minutes, until the onions begin to caramelize & the mushrooms cook down. Remove from heat & let cool.
3. While the mixture cools, prepare the puff pastry. Roll out frozen puff pastry into a square, trim edges & place on a baking sheet.
4. Brush with olive oil, top with grated cheddar & evenly distribute the mushroom mixture.
5. Bake at 400 degrees for 15 minutes, or until the pastry edges have puffed & turned a golden brown.
6. Garnish with fresh thyme sprigs, slice & serve.


If you're getting the girls together this weekend, make sure this fragrant tart is on the menu! It's a fantastic finger food to help feed a crowd. A big thanks to Marce for joining us in the kitchen!! Watch for another tasty recipe from her, coming this summer. 

Be sure to follow along with Marcella online at Hey Modest Marce, as well as FacebookTwitter, Pinterest and Instagram!