Guest Post: Mushroom Momos (Tibetan-Style Dumplings) by Crumb: A Food Blog

We have a guest in the kitchen! Isabelle of Crumb: A Food Blog is bringing bold, robust flavours to the holiday table in her tiny, little dumplings. This vegetarian treat will have everyone at the party begging for the recipe!!

Hey there! I'm Isabelle, and while you'll normally find me over at Crumb: A Food Blog, today I'm taking over the Mushrooms Canada blog to share a delicious appetizer for all of your holiday gatherings.

When it comes to celebratory meals during the holiday season, mushrooms regularly make an appearance on my holiday menu, whether it's stuffed mushroom caps as an appetizer, or marinated mushroom salad as a side, or even in the stuffing for my bird. (Seriously, I make a pretty killer wild rice stuffing with mushrooms, if I do say so myself.)

For this post, though, I wanted to share my recipe for the plump little steamed Tibetan-style dumplings that are better known as momos.

Traditionally, momos are stuffed with ground meat, onions, garlic, ginger and lots of fresh cilantro, but this vegetarian-friendly version uses an earthy blend of shiitake and oyster mushrooms with some finely chopped water chestnuts added in for crunch. A salty-spicy-tangy soy-based dipping sauce is the finishing touch.

I'll admit, making homemade dumplings does involve a bit of effort, even if you use store-bought dumpling wrappers as a shortcut instead of making your own. Thankfully, you can prepare them a few days in advance and then stash them in the freezer until the big event.

After all, they're way better than the ready-made dumplings you can pick up from the freezer aisle. And aren't your guests worth it?

Mushroom Momos (Tibetan-Style Dumplings)
Prep Time: 30 mins. | Cook Time: 15 mins.

1 tbsp canola oil
¼ cup finely chopped cilantro stalks
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 green onion, thinly sliced
1 red hot chili, seeded and thinly sliced (optional)
2 cups shiitake mushrooms, finely chopped
1 cup oyster mushrooms, finely chopped
2 tbsp soy sauce
½ cup finely chopped water chestnuts
¼ cup finely chopped cilantro leaves
24 round 4” wide dumpling wrappers

Chili-Soy Dipping Sauce:
1/4 cup soy sauce
1 tbsp chili-garlic sauce
1 tsp rice wine vinegar

Make the Filling:
Heat the oil in a large heavy-bottomed saute pan set over medium-high heat. Add the ginger, garlic, green onion, chili (if using) and coriander stalks, and saute until the onions start to turn translucent, about 2-3 minutes.
Add the mushrooms and continue cooking until the mushrooms start to soften and release their liquid, about 5 minutes. Stir in the soy sauce, and continue sauteeing until all of the liquid has evaporated, about 5 minutes longer.
Take the pan off the heat and stir in the water chestnuts and cilantro leaves. Set aside to cool to room temperature.

Prepare the Dumplings:
Lay a wrapper in the palm of your left hand. Scoop a heaping tablespoon of cooled mushroom filling into the centre. Using your right hand, pinch a small amount of the edge together, and repeat this pleating motion all the way around the edge and then pinch together to enclose the filling in a pretty little pleated pouch. Repeat this process with the remaining wrappers and filling, keeping the wrappers and finished dumplings covered with damp dishtowels to keep them from drying out.
Arrange the finished dumplings in a lightly oiled steamer basket, spacing them ½” apart to make sure they don’t stick together while cooking. (You’ll need to do this in batches.)
Steam the dumplings for 10 to 12 minutes, or until cooked through. Transfer to a lightly oiled plate and tent with foil to keep warm. Repeat this process until all of the dumplings are cooked.
While the dumplings are steaming, prepare the dipping sauce by whisking together the soy sauce, chili-garlic sauce and rice wine vinegar in a small bowl until combined.
Serve the dumplings immediately with small dishes of dipping sauce on the side.

Note: If preparing in advance, arrange the uncooked dumplings on a baking sheet and transfer to the freezer. Once they're frozen solid, portion them out into freezer bags and keep frozen until ready to serve. To cook, steam the dumplings from frozen for 15 minutes.


These beautiful little dumplings will look great on any holiday table. Have a batch on hand this season! A big thanks to Isabelle for sharing her flavourful appetizers!

Be sure to follow along with Isabelle at her blog Crumb: A Food Blog, and on Facebook, Twitter and Pinterest.

Guest Post: Mushroom "Chorizo" and Potato Tacos by The Yum Yum Factor

We have a guest in our kitchen! The fabulous Carole of The Yum Yum Factor is back with a spicy, vegetarian taco recipe that will bring an authentic flair to your table without all of the calories. 

I was a late bloomer in the kitchen but I have always been kind of a professional eater. Even as a kid, I was choosing my friends based on what I thought their mothers could offer me in way of snacks. The last thing I needed was another manga cake friend named Andrea who had a mom serving up Kraft Dinner for lunch when I could befriend young Rui who’s mom was slinging bacalhau fritters . After years spent travelling, eating and exploring, I gained some kitchen chops and by 2010 I started my blog, The Yum Yum Factor, originally as a way to catalogue the dishes that I cooked for friends and family so they would stop pestering me for recipes. I consider myself a solid home cook with an adventurous palette, a high tolerance for burns and cuts and a desire to eat the world.

I had my first chorizo and potato taco almost 30 years ago in Merida, the capital of the Yucatan. On Sundays, they close the streets to traffic in the city centre and let street vendors peddle their wares, people dance in the middle of the road and everywhere you look, there is food. I picked up a couple little tacos de chorizo con papas and a handful of napkins and found a table. They were really spicy and the red tinged grease dripped all over my dress but it was so delicious that I didn't care - it was love at first bite. Nobody would ever try to claim that it was, in any way, a healthy dish so, over the years, I have tried to cut down on the fat by adding ground mushrooms to my chorizo, a la blend and extend. This always works really well so that got me wondering whether I could just skip the sausage altogether?

After much experimentation, I realized that the mushrooms worked best when I roasted them before grinding them and once I got that worked out, the rest all fell into place. To try to replicate the pork sausage feel, I was going to use pork lard but if I realized that if I could skip that, I could make this a vegetarian/vegan dish so, instead, I used vegetable shortening, adding a bit of miso for some "umami" and then threw in all of the spices that I would use if I were making homemade chorizo. Because this dish is not dripping with pork fat, the tacos needed a little bit of sauce and a drizzled of Salsa Verde is fabulous. If you use the cheese, it's a great vegetarian dish and if you skip it you've got yourself a vegan "chorizo" taco.

Mushroom "Chorizo" and Potato Tacos
This recipe makes approx 6 cups of filling. All of the elements can be made ahead of time, just reheat the "chorizo" potato and the corn tortillas right before it's time to eat.

1 kg white button mushrooms (you will end up with about 230g after roasting)
1 tsp kosher salt
few grinds of black pepper
1/3 cup of olive oil

!/4 cup vegetable shortening
1 onion, minced
3 or 4 cloves of garlic, minced
1 chipotle chili in adobo, minced with a tables of sauce
1 tbls mexican oregano
1 tbls ancho chili powder
2 tsp cinnamon
2 tsp cumin
1 tsp ground coriander
1 tbls smoked paprika
pinch ground cloves
! tbls fresh thyme
1 tbls achiote paste (if you can't find it, leave it out)
1 tbls red miso
1/4 cup cider vinegar

2 yukon gold potatoes, 1/2" dice
pinch kosher salt

Corn tortillas, feta or queso fresco, **pickled red onion and *Salsa Verde

Preheat oven to 450F
Wipe any dirt off of the mushrooms with a damp cloth and slice them in approx 1/4" slices. Prepare two baking pans by dipping the corner of a sheet of paper towel in the olive oil and coat each pan lightly - it doesn't take much oil to do this.

Toss the sliced mushrooms with the rest of the olive oil, add the salt and pepper and mix well. Divide the mushrooms between the two sheets and roast for 30 minutes, rotating the pans after 15 minutes if they don't fit side by side. Remove, set aside and let cool to room temperature. 

Once the mushrooms have cooled, scrape them into the bowl of a food processor and pulse until it is coarsely ground. 

Heat a large, heavy skillet over med to med high heat and melt the vegetable shortening. Sauté the onion for a few minutes until it just starts to colour, add the garlic and sauté for another minute.

Now add in the chipotle chili, oregano, ancho chili, cinnamon, cumin, coriander, smoked paprika, cloves and thyme and stir for a couple of minutes until it's really fragrant. Then stir in the miso and the the achiote paste,( if you are using that) with the vinegar, mix well before finally adding in the ground mushrooms. Turn the heat down to med low and stir frequently as you continue to fry all of this mixture together.

Meanwhile, put the diced potatoes in a pot, cover them with water, add a pinch of kosher salt and bring to a boil. Once the water boils, turn it down a bit and simmer them until they are very tender. Drain the cooked potatoes and add them to the pan of mushrooms and turn the heat back up to medium high.

With a wooden spoon, stir the mixture almost constantly, mashing the potatoes down a bit while you go for another 5 minutes or so. At this point, turn the heat back down to med low and let the potato and mushroom keep warm, stirring from time to time as you get the rest of the stuff ready.

Heat a dry, heavy skillet over med high heat, get a clean tea towel ready and heat up your corn tortillas. Cook each one for a minute per side and remove to the clean towel, making sure they stay wrapped up as you go. When you are all done, keep them wrapped in the tea towel, only removing them as you need them.

To make a taco, lay a tortilla on a plate, spoon on a generous amount of the mushroom "chorizo" and potato, drizzle on the salsa verde, scatter a few pickled red onions over that and then sprinkle some crumbled feta or queso fresco on top of the whole thing.

*Salsa Verde 
1 cup chopped cilantro
1 tbls minced red onion
2 tbls white balsamic vinegar or rice vinegar
juice from 1/2 lime
1/4 tsp kosher salt
100 ml extra virgin olive oil

Put all the ingredients in a blender or mini food processor and whiz until you pureed and set aside. You can store in the fridge for a week or two.

**Pickled Red Onions
1 red onion, thinly sliced
boiling water
1 tsp sugar
1 tsp kosher salt
3/4 cup rice wine vinegar
1 clove garlic, smashed
1 tsp black peppercorns
juice from 1 mandarin orange or 1/2 small orange
pinch hot chili flake optional.

Put your sliced onions in a strainer and pour boiling water over them to blanch them. Stuff them into a glass jar. Mix together the salt, sugar, vinegar, garlic, orange juice and peppercorns and a pinch of hot chilis if you want some heat. Set aside and they are ready to use in half an hour but they are great, left in the fridge for a couple of weeks.


Wow, I can not wait to add these tacos to my Meatless Monday meal rotation! Carole never ceases to amaze with her creative variations of her own favourites found abroad. Big thanks are in order for joining us as our guest!!

You'll be seeing more of Carole in the coming weeks, as we've got some fun developments coming to you soon! Stay tuned. In the meantime, follow along with Carole online at The Yum Yum Factor, on Facebook, Twitter and Instagram

Guest Post: Steak and Himalayan Sea Salt by Chef’s Plate

We have guests in our kitchen! The team at Chef's Plate have partnered with Unionville Mushrooms to showcase fresh Canadian mushroom varieties in mouthwatering meals!! Cremini and Shiitake mushrooms are on today's menu...

Hello from the Culinary Team at Chef’s Plate! Chef’s Plate is a meal subscription service that delivers perfectly portioned ingredients with a dinner recipe card. We do all the meal prep and grocery shopping so you can get straight to the yummiest part: cooking and eating! We’re a strong believer that you don’t need fancy kitchen equipment or gourmet ingredients to create restaurant-quality meals. Each week we release 6 new and unique recipes for our customers that include 3 land protein dishes, 2 vegetarian dishes and 1 seafood dish. Right now, we’re only based in Ontario but hope to be offering our services outside of Ontario in the near future!

We have cooked with mushrooms in past recipes but it wasn’t until November that we really wanted to emphasize and let them be the star in our recipes. Fresh mushrooms are not only a versatile and simple ingredient to cook with but they are also jam packed with nutrients and TONS of flavour. For the whole month of November, one of our dishes each week will be showcasing a unique mushroom from our partner: Unionville Mushrooms.

Unionville Mushrooms is a family owned and run business since its inception in 1972. With their humble mushroom farm in Stouffville, Ontario, Pasquale Calitri and his son-in-law Ralph Auciello have since worked diligently to build the name of Unionville Mushrooms to the success it is today

We are strong advocates of supporting local businesses and this goes for our produce as well. Whenever possible, we always try to buy produce in Ontario. Why? Well, first of all, produce is fresher and gets to the end customer much quicker because it’s basically grown in your own backyard! Secondly, supporting present day farms will ensure that there will be local farms for future generations.

For delivery on November 23, we’ll be featuring a Steak and Himalayan Sea Salt with cremini and shiitake mushrooms as one of the side dishes. We thought we’d showcase those two mushrooms here!

Shiitake mushrooms have one of the strongest umami flavour kicks out of all the mushrooms. Shiitake mushrooms have a high dose of potassium – the chemical needed to lower blood pressure. Creminis are similar to white mushrooms but brown with a meaty and earthy flavour that is more intense than champignon mushrooms. Consuming cremini mushrooms produce niacin, an essential acid that reduces the risk of Alzheimer’s disease! Try out Shiitake and Creminis in our Steak and Himalayan Sea Salt Dish, available for delivery on November 23!

Steak and Himalayan Sea Salt

1 Striploin Steak (10oz)
1 TSP Pink Himalayan Sea Salt
10 oz. Rainbow Swiss Chard
5.5 oz of Cremini Mushrooms
2 oz Shiitake Mushrooms
2 cloves peeled garlic
2 sprigs fresh thyme

1. Prepare the ingredients
• Wash and dry all produce.
• Remove the rainbow chard stems. Cut the stems into 1 inch pieces. Roughly chop the leaves. 
• Remove and discard the shiitake mushroom stems. 
• Cut the crimini mushrooms into ½ inch slices.
• Mince the garlic or use a garlic press.
• Pick the thyme leaves from stems. Discard the stems.
2. Cook the steak
• In a medium frying pan over medium high heat, add 1 tbsp cooking oil. 
• Season the striploin steak with 2/3 of the pink Himalayan sea salt. 
• When the oil starts to shimmer, add the steak. Cook 4 min per side for medium rare or continue cooking to your desired doneness.
• Remove steak from pan and set aside to rest. Reserve pan juices. Cut the steak in half before serving.
3. Cook the rainbow chard
• In a large frying pan, over medium heat, add the half the garlic and rainbow chard stems. Cook 4 min, stirring occasionally, until stems begin to soften.
• Add the rainbow chard leaves and 2 tbsp water. Season with remaining pink Himalayan sea salt and pepper. Cook 3 min, stirring frequently, until leaves are wilted and the water has been absorbed. 
• Set pan aside.
4. Cook the mushrooms
• In the pan used for the steak, add 1 tbsp cooking oil over medium high heat.
• When the oil starts to shimmer, add the crimini mushrooms. Cook 4 min, tossing frequently, until softened and golden brown. 
• Add the shiitake mushrooms, thyme and remaining garlic. Cook 2 min, stirring occasionally, until fragrant.
5. Plate and serve
• Plate the steak with the mushrooms and rainbow chard alongside.
• Enjoy!


Want Chef's Plate to help you do the grocery shopping and meal prep? They are offering an exclusive deal for all the Ontario mushroom-lovers out there! Enter MUSHROOMS22 to receive 2 free plates off your first order. Simply enter MUSHROOMS22 at check out for $22 off your order or head to