Guest Post: Sauteed Mushrooms with Wilted Baby Greens by Strawberries For Supper

We have a guest in the kitchen! We're always excited when Christina of Strawberries For Supper joins us with a new delicious mushroom dish. She's back with a side dish, fit for any holiday table!

I’m really pleased to be guest blogging for Mushrooms Canada again. I’m Christina Austin and I’m usually blogging at Strawberries For Supper where I share recipes for great food for real life. The recipe I’m sharing today has become a new staple side dish in my house.

When it comes to mushrooms sautéed in butter and garlic, I freely admit that I am greedy. I love a mound of them alongside a steak or a piece of grilled chicken for a simple weeknight meal. When I make sautéed mushrooms, I usually make enough so that both my husband and I have about 1/3 of our plates covered in mushrooms.

We are very lucky that our grocery store nearby not only has a wide selection of mushrooms, but for the lazy girl that lies within me, they also have clamshell packages of baby kale, spinach and Swiss chard. As I was making my anniversary dinner of a very lovely steak, I realized that I didn’t have a salad planned to go along with it. I had already been planning to make sautéed mushrooms as a side dish, but that is as far as I had gotten. I had half a package of baby greens in my fridge, so on a whim, or laziness (see above), I tossed the greens in with the mushrooms and added just a dash of balsamic vinegar in with it all.

There is a lot of flavour happening in pan with butter, umami rich mushrooms, and strong flavoured greens. I did not want have the side dish dripping with a vinaigrette that would compete with what would have been delicious if I’d left it alone. The little hint of tangy sweetness the small amount of balsamic vinegar gives the greens and mushrooms all the enhancement they needed.

If you can’t find baby mixed greens, then substitute baby spinach, or chopped greens of your preference. The same advice goes for the mushrooms in the recipe. If all you can find are simple button mushrooms, they go ahead and get a big bag of those. They would be perfect in this.

Sauteed Mushrooms with Wilted Baby Greens

3 tbsp butter
400 grams mixed mushrooms (such as Portobello, Shiitake, White Button and Oyster)
1 clove garlic, chopped
150 grams package of mixed fresh baby greens (spinach, baby kale, and Swiss chard)
1 tsp balsamic vinegar
pinch salt and pepper

1. If using Portobello mushrooms, slice them into ¼” slices, otherwise, halve or slice the other mushrooms into manageable sized pieces.
2. In a large frying pan, melt the butter over a medium high heat and add all the mushrooms. Use a spatula to turn the mushrooms in the butter frequently. When the liquid starts to come out of the mushrooms, add the chopped garlic. Continue to saute the mushrooms until the liquid that has come out starts to evaporate and some of the mushrooms brown slightly. Keep moving the mushrooms around the pan as they cook. 
3. When the mushroom liquid has evaporated, add the baby greens, balsamic vinegar, salt and pepper.
4. Turn the greens using a spatula to mix with the mushrooms. The greens will only need a minute to cook and they are done as soon as they are wilted. 
5. Serve immediately. 

Serves 4 as a side dish.


With the holidays coming up, this drool-worthy side would beautifully compliment any family dinner. Thank you, again, to Christina for showing us how easy it is to dress up a meal!

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

Guest Post: King Oyster Mushroom Fajitas by Living Lou

We have a guest in the kitchen! We're excited to have Louisa of Living Lou back with another mouthwatering recipe highlighting king oyster mushrooms. This wonderfully flavourful vegetarian version of classic fajitas won't make you question going meatless at mealtime. 

I’m thrilled to be back sharing another recipe using the wonderful King Oyster mushroom, which is quickly becoming one of my favorite mushroom varieties. My name is Louisa Clements and I’m a serious foodie as well as the writer, recipe developer and photographer of Fresh, simple and flavourful recipes are what I’m all about and I think this recipe for king oyster mushroom fajitas is just that.

One of the reasons I love using mushrooms in my kitchen is because they are a great alternative to meat. Experimenting with vegetarian recipes is something that I’ve been doing a lot of over the past few months and I’ve found that Mexican style dishes often use black beans in place of meat. However, I’ve always been a fan of portabella tacos so I thought I’d try my hand at a Mexican-inspired fajita using the meaty and sturdy king oyster mushroom.

While you could also use portabella mushrooms to make a delicious fajita, I’ve found that the king oyster mushroom is a great replacement for chicken or beef in this classic Mexican dish. The king oyster mushroom has quite a mild flavour which takes on the spices I’ve used in this recipe (chili powder, cumin and oregano) wonderfully. I also love the way the mushrooms cook up because they still retain most of their texture. This gives them a bit of a crunch and bite. I actually find these mushrooms to be slightly on the rubbery side when cooked, so slicing into thin long strips is ideal here. The bonus is that these thin long strips are similar to the shape you’d expect to find in regular fajitas, so it works perfectly.

You may be surprised by the cook time for the mushrooms (almost 20 minutes!), but I love the way they caramelize and crisp up in the oil. The trick is not adding the spices until about 5 minutes before they are done. If you toss the spices in at the beginning with the mushrooms, you’ll end up with burned spices, which is not what we are going for here. So hold off on the spices until the last five minutes, this gives them enough time to toast up and removes the bitterness from the cumin.

King Oyster Mushroom Fajitas

3 tbsp canola oil, divided
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 red onion, sliced
2-200g pkg. sliced king oyster mushrooms, thinly sliced
¼ tsp each cumin, chili powder, oregano and salt
Fajita toppings (cheese, salsa, sour cream, avocado, cilantro etc.)

Heat an extra large non-stick frying pan over medium-high heat. Add 1 tbsp canola oil then bell peppers and onion. Cook until softened, about 10 minutes. Remove to a plate and tent with foil.
Add remaining 2 tbsp canola oil, then mushrooms. Cook until caramelized, stirring occasionally, about 15 minutes. Add spices and salt, cook another 3 minutes, stirring frequently.
Serve mushrooms with peppers and onion and other fajita toppings.

Serves 4


I think Lou has found a new favourite mushroom ;) And with recipes like this one, the king oyster mushroom may be your new favourite as well! A big thanks to Louisa for bringing her creativity to our kitchen.

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

Guest Post: Blend & Extend at Hot & Spicy Food Festival by The Yum Yum Factor

By now, our loyal online readers will have heard all about our Blend & Extend initiative, but how about everyone else? The wonderfully talented and charismatic, Carole of The Yum Yum Factor was happy to share the good word with an eager audience at Toronto's Hot & Spicy Food Festival. 

As one of the ten chefs participating in the Ten for the Next Gen Series at Harbourfront's Hot and Spicy Food Festival I was tasked with coming up with something that would fit the themes of sustainability and passing culinary traditions on to the next generation. Since I can't really draw on my own family traditions, unless I wanted to pass along my mom's delicious Sherif's lemon meringue pie and, don't get me wrong, she made a mean Sherif's lemon meringue pie, I was going to have to think outside the box and come up with something of my very own.

Instead of choosing just a recipe to share, I decided to demonstrate Mushrooms Canada's Blend and Extend philosophy using my recipe for Kofta. A traditional Middle Eastern kofta is kind of like a cigar shaped meatball made from either all lamb, all beef or a combination of the two ground meats and, although certainly delicious, they can be heavy and kind of dry. If you make them out of lamb, they are even heavier since lamb is very fatty and rich so I thought it would be the perfect example of using mushrooms to lighten it up. By replacing about 1/3 of the ground meat with ground mushrooms, I am reducing the saturated fat, reducing the calories, stretching my meat dollars and the mushrooms actually help keep the kofta really moist and tender.

Photo by Steven Shackleton
As I was setting up, I spent half of my time answering so many questions about how blend and extend works, giving tips on how to adapt existing recipes using blend and extend that i was worried that I wouldn't have everything ready for my cooking demo in time. About 75 people watched as I showed them how to make the kofta and before they lined up to taste them, we had a lively Q&A where I answered even more questions. By the time I finished, all 100 spice packs and Blend and Extend recipe books had disappeared and everyone seemed eager to try it out themselves.
Photo by Kate Wallis
You know what I found to be the coolest thing to happen that day? More than one person came up to me and admitted that although they don't like mushrooms, they loved the kofta, loved the idea of cutting back on ground meat and were going to go buy some mushrooms for the very first time and try this out at home.

You can't ask for much more than that.

Convert picky eaters at home too! Head on over to The Yum Yum Factor for her full recipe: Blend & Extend Mini Kofta with Beets, Hummus and Zhug.


A huge thanks to Carole of The Yum Yum Factor for showing off the Blend & Extend initiative at the Hot & Spicy Food Festival! She's always such a wonderful cheerleader for mushrooms and doesn't stop providing us with new and exciting ways to incorporate mushrooms into meals.

Be sure to follow Carole over at The Yum Yum Factor and on Twitter, Facebook and Instagram!