Escargot Flatbread by Guilty Kitchen

We have a guest in the kitchen! I'm excited to welcome back Elizabeth of Guilty Kitchen. She's back, sharing a recipe full of unique favourites, and some of my personal favourite flavours. Get ready to dig in!

When I was growing up, we didn’t have a lot of extra money to go out for dinner. When we did go out, it was often to places that accepted meal tickets from my father’s union job, so we often ate at salad bars or buffet-style restaurants. Don’t get me wrong, as a food obsessed child, going to Bonanza’s or Mr. Mike’s was a real treat indeed, endless servings of baked potato wedges, pasta, “salad”, breads and desserts that I served myself?! Yeah, I didn’t hate it.

On the very special occasion that we went out to a steak house, Greek restaurant or other fancy establishment (growing up in a town of less than 30,000 people, you have limited options), I always asked if I could order this one dish: Escargot. Five or six mushroom caps filled with a single snail, baked in special little dishes, soaked in butter, often baked with cheese and always served with a generous portion of garlic bread, this was the stuff dreams were made of. I revelled in its arrival, I squirmed in my seat with anticipation, I took trips to the bathroom in the hopes that it would be there when I got back and then when my appetizer finally arrived, I gobbled it up in a furor of excitement and satisfaction.

It's memories like these that we so often associate with foods from our childhood which can often be recreated as adults into something even more appealing. Think of the resurgence of grilled cheese sandwiches, such a simple, almost monotonous food that has been given a new life. Don’t even get me started on my history with grilled cheese…

So it was with this thought in mind that I created a more waistline and adult friendly dish that won’t make you or your guests nearly as squeamish (I guess some people don’t like the thought of eating snails?!). I tested this recipe on my four and six year old children (not revealing the secret ingredient) and they ate it up and were none the wiser.

Escargot Flatbread
Yield: 1 12” flatbread | Prep Time: 25 minutes | Cooking Time: 10-15 minutes

For the flatbread:
¼ cup whole milk (warmed to 120-130°F)
½ tsp organic can sugar
2 tsp instant yeast
1 ¾ cups all-purpose flour
½ tsp sea salt
½ cup plain
0% Greek yogurt

For the topping:
2 tsp unsalted butter
1 lb fresh mushrooms, sliced
1 small yellow or sweet onion, sliced into half-moons
1 clove garlic, minced or grated
1 tsp dried oregano or Italian herbs sea salt to taste
1 125g can escargot in water (drained and rinsed), chopped
113g fresh goat cheese

1. In a small bowl, dissolve sugar in warm milk. Add yeast, stir to combine and allow to rest 1-2 minutes.

2. In a separate, larger bowl, blend the flour and salt.

3. Pour the milk into the flour and add the yogurt. Stir to combine until you can no longer stir. Continue by kneading on a lightly floured surface until smooth and elastic. Form dough into a ball, place back in the bowl, and cover with a moist towel. Allow to rest in a warm spot while you prepare the topping.

4. Preheat oven to 450°F. Place a pizza stone in the oven while preheating. If you don’t have access to a pizza stone, line a large baking tray with aluminum foil and brush with oil.

5. In a heavy bottomed pan, heat the butter on medium-high heat. Sauté the onions, mushrooms and garlic until soft and slightly golden brown. Add in the chopped escargot, oregano and salt and sauté for 1-2 more minutes. Remove from heat.

6. Remove dough from bowl and shape roughly with your hands into desired shape. Dough should be no thicker than ¼”. Place the dough on the baking tray (or if using a pizza stone, on a floured piece of large cardboard). Crumble the goat cheese over, followed by the escargot and mushroom blend (You may have some left over). If using the pizza stone, slide the dough from the floured cardboard onto the pizza stone. Bake for 10-12 minutes (slightly longer on the aluminum foil). Remove from oven, slice as desired and serve immediately.


Thanks Elizabeth for joining us once again! Your wonderful take on a nostalgic dish is making my mouth water. This is an especially fun recipe to introduce escargot to those who would otherwise refuse to try it, while giving us all the mushrooms we love- perfect!!

Be sure to take a look at what Elizabeth has cooking over on Guilty Kitchen, Facebook, Twitter and Pinterest!

Brown Butter Enoki Gnocci by Devour & Conquer

We have a guest in our kitchen! We're welcoming back Gwen of Devour & Conquer, who wowed us with her Holiday Stuffing Stuffed Portabella. She's back today, highlighting one of our most unique mushrooms. This recipe is a delicious way to bring the Enoki Mushroom to your menu!

I’m so happy to be back here again with a new guest post on Mushrooms Canada and excited to share a fast and flavourful recipe for Brown Butter Enoki Gnocchi with Canadian Enoki mushrooms and crispy fried sage. A little reintroduction first  – I’m Gwen Wright, a freelance writer from Vancouver Island, BC,  sharing stories of my foodie adventures on my blog Devour & Conquer.

As January brings a new year to try new things, I decided to create a dish using one of the lesser known cultivated Canadian mushrooms, the tiny white-stemmed Enoki. Also called Enokitake Mushrooms and widely used in East Asian cuisine, Enoki can be served raw in salads and appetizers to enjoy their natural crunchy texture, or quick-sauteed in a pan to release their unique umami flavour.

Small though they may be, Enoki are packed with healthy anti-oxidants and proteins that help regulate the immune system (handy for this time of year with winter cold and flu season well under way). Fresh Canadian Enoki Mushrooms grown by Canadian mushroom farmers are available at grocery stores and markets across the country and can be stored in the fridge for up to a week. Ready-to-use packaged gnocchi can be found in the pasta section of grocery stores and cooks in under 5 minutes, or use your leftover baked potatoes and whip up a batch from scratch.

This Brown Butter Enoki Gnocchi recipe is quick and easy to prepare even for those using these tiny white mushrooms for the first time. While the completed dish tastes surprisingly complex, it’s actually made with only four ingredients! Cooking the Enoki in the brown butter infuses the sauce with lots of mushroom flavour which then soaks into the fluffy potato gnocchi. The fresh sage leaves go crispy and crunchy when fried, scenting the sauce with a herbed aroma and creating a unique edible garnish.

Brown Butter Enoki Gnocchi
Prep time: 5 minutes | Cook time: 10 minutes

1 package fresh Canadian Enoki mushrooms (200 g)
1 package gnocchi (500 g)
¼ cup fresh sage leaves
4 tablespoons butter

Begin by heating a large pot of water to boil for your gnocchi. Pull the sage leaves off their stems, wash and dry if necessary. Set the Enoki mushrooms flat on a cutting board, they will be attached at the base by a solid stem. Cut off the woody bottom end of the stems and gently pull the Enoki apart to separate the individual mushrooms.

Slowly melt the butter in a frying pan over medium heat, cooking it to a frothy bubble (don’t overheat or the butter will brown too quickly, reduce heat if needed).

When the butter begins to sizzle, add the sage leaves and fry for 2 minutes, then remove with a slotted spoon and set on a paper towel to cook.

Let the butter continue to slowly cook and when it begins to brown and release a nutty aroma, add the Enoki mushrooms. This is also when you add the gnocchi to the boiling water to cook.

Sautee the mushrooms for 2 minutes until they are softened and golden brown. Remove the Enoki with a slotted spoon and set nearby in a dish.

When the cooking potato gnocchi rise to the surface of the boiling water and look puffy and cloud-like, approximately 3-4 minutes, drain them and add immediately to the remaining butter in the frying pan. Heat over medium for 2 minutes while tossing to help the gnocchi soak up the brown butter sauce.

Plate the gnocchi immediately, top with the Enoki mushrooms and crispy sage leaves, serve warm and enjoy.


Ready to try more recipes using Canadian Enoki mushrooms? Try these Enoki Salmon Roll appetizers. 

Add more mushroom love to your family’s pizza night with Devour & Conquer’s Portabella and Garlic White Pizza

Enoki mushrooms are always our most-asked about mushrooms and this recipe certainly gives us a good excuse to use them!! Thanks so much Gwen for being our guest again!

For more delicious recipes, be sure to follow Gwen on her blog Devour & Conquer, on Twitter, Facebook, Instagram and Pinterest!

Mushroom Muhammara by The Messy Baker

We're thrilled to be welcoming our first guest of 2015! Charmian of The Messy Baker is back sharing a versatile dish that's full of flavour. Whip up this tasty Middle Eastern dip for a number of uses. 

I’m beginning to wonder if there’s a savoury dish mushrooms can’t enhance. I put that question to the test with this dip. Muhammara, a classic Middle Eastern dish, features roasted sweet red peppers and walnuts. Pomegranate molasses is the crowning touch that sets it apart. A bit of heat comes from dried pepper flakes, and it’s all ground into a paste that’s creamy yet has a bit of walnutty crunch. Would mushrooms upset the balance of flavour? Would they destroy the texture? Not a chance. If anything, they enhance the dish.

While I was pleased with the complexity mushrooms added to the taste, I was equally thrilled to see how they stretched the yield — without breaking the budget. Canada. January.  Imported vegetables can get spendy. Fortunately, mushrooms are local and available year-round at a steady price.

Reducing ingredient costs is only one way this dish saves money. Although it’s designed to be a dip, it’s as versatile as the mushrooms I added. Serve it with pita chips, chopped up raw vegetables or slathered on flatbread. Leftover muhammara can be used as a spread to add zing to panini, sandwiches and wraps. It also makes a wonderful topping for baked brie, should you happen to have any lurking in the back of the fridge from the holiday festivities.

Mushroom Muhammara

This is a mushroomy take on a classic Middle Eastern dish. While there seems to be a lot of roasting and toasting, it’s all timed to come together quickly without wasting time or energy. The results are spicy, full of flavour and totally irresistible.

Prep 15 minutes
Cooking: 30 minutes

3 red bell peppers
1/2 pound cremini mushrooms, quartered (about 3 cups)
1/4 cup extra-virgin olive oil
1/2 teaspoon fine sea salt
3/4 cup chopped walnuts
1/2 cup bread crumbs
2 tablespoons pomegranate molasses*
2 tablespoons Aleppo pepper flakes*
2 tablespoons fresh lemon juice
fresh cilantro or mint for garnish, optional

Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper. Remove the cap and tip from the bell peppers, then slice them in half lengthwise. Remove and discard the seeds and ribs. Place the peppers cut side down on one of the lined baking sheets. Roast in the oven until blistered and blackened, about 20 to 25 minutes.

Meanwhile, in a medium bowl, toss the mushrooms in 2 tablespoons olive oil and salt. Spread in a single layer on the second lined baking sheet, and roast in the oven along with the peppers. Stir after 10 minutes. Keep cooking until the water they release has evaporated, about 20 minutes. Set aside to cool. The mushrooms and peppers will be done about the same time.

When the peppers are roasted, place them in a bowl and cover with plastic wrap until they are cool enough to handle, about 10 minutes. Covering them is essential since the steam will loosen the skin.

While the peppers and mushrooms cool, spread the walnuts on a baking sheet and place in the hot oven. Turn off the heat and leave them to toast for 7 to 10 minutes or until fragrant. Remove from oven to cool.

By this time the peppers should be ready. Simply peel the skin off and discard it. Roughly chop the peppers and put them into the bowl of a food processor fitted with a steel blade. Add the cooled mushrooms, toasted walnuts, breadcrumbs, pomegranate molasses, Aleppo pepper flakes, lemon juice and remaining 2 tablespoons olive oil. Pulse until ground.

Serve drizzled with more olive oil, if desired, and garnish with chopped cilantro or mint.

Makes 1 1/2 to 2 cups.

*While pomegranate molasses are becoming a common item in larger grocery stores, a trip to the Middle Eastern grocery store should get all the ingredients you need. If you can’t find Aleppo pepper flakes, substitute an equal amount of hot scaled peppers or 1 teaspoon of paprika.


There are so many wonderful flavours coming together in this dip! Adding mushrooms to this classic dish is a great way to add veggies to your meals and keeps costs down. A big thanks to Charmian for sharing another flavourful mushroom-packed recipe!

Find more mouthwatering recipes at The Messy Baker, and on Facebook, Twitter & Pinterest!