Posts Tagged ‘Mushrooms’

Growing Our Own Mushrooms – What A Cool Experience

Tips and News

kids with mushroom kit

 

I already went on and on about the amazing Food Bloggers Conference I took part in. Also, I mentioned we all got to take a pretty sweet swag bag home. One of the conference sponsors was Mushrooms.Ca and what they gave us, in my opinion, was so incredible (and food related) that I had to share.

You see, as you may have already noticed browsing through my blog, I am a strong believer and supporter of healthy eating. I don’t like food colorings, processed foods or food additives and try to avoid these whenever possible. I like knowing where my food came from and know that it went through as little as possible before it got on my plate, and this is exactly why the mushroom growing kit I received at the conference was amazing to me. First of all I must admit, that I’ve never witnessed the growth of a mushroom. I mean, I know how it works in theory but I’ve never really had the chance to actually see how mushrooms grow, and second, I was beyond thrilled just knowing that I can share this with the kids. Thrilled to have the opportunity to show the kids and experience with them where our food comes from. So yeah, to me this mushroom kit was pretty awesome. Not to mention we love mushrooms at home. Really, my kids literally eat them as is, like a snack.

You’re probably asking yourself “what is this kit she is mumbling about?” well, it’s a kit where you grow your own oyster mushrooms. You get a mister with the kit and of course the instructions and you’re all set. Apparently mushrooms adore water, so we had to spray water on them using the mister at least twice a day. We also had to make sure they get enough light, so I placed the kit on my kitchen window, which made it really convenient since I’m mostly there anyway and can easily remember to water the mushrooms.

For the first 3 days after we opened the kit there was nothing, but then on the 3rd day the mushrooms started growing. By the 11th day they were so big and beautiful. We cropped our mushrooms and prepared a real nice and yummy brunch. The kids were thrilled. They grew their own food, how cool is that?

Now we found out that the kit is double sided and that we can grow the 2nd batch of mushrooms on the other side of the box. Can’t wait for the fun ahead!

 

Mushroom Kit Front and Back

Mushroom Kit Day 1

Mushroom Kit Day 3

Mushroom Kit Day 5

Mushroom Kit Day 6

Mushroom Kit Day 9

Mushroom Kit Day 10

Mushroom Kit Day 11

Mushroom Kit Day 11

  I already went on and on about the amazing Food Bloggers Conference I took part in. Also, I mentioned we all got to take a pretty sweet swag bag home. One of the conference sponsors was Mushrooms.Ca and what they gave us, in my opinion, was so incredible (and food related) that I had […]

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Mamaliga with Shiitake Mushrooms – That Yellow Goodness

Home Made Cooking

Directly from Wikipedia: Mămăligă is a porridge made out of yellow maize flour, traditional in Romania and Moldova. It is similar to the Italian polenta.

It so happened that I am apparently the luckiest girl in the world when it comes to Mamaliga. My dad is from Moldova and my in-laws are from Romania, how lucky am I? I get to taste every possible variation of this super awesome dish! Why is it awesome?

1. It’s so basic and easy to make

2. It goes well with almost everything; try it with your favorite topping

3. It tastes so good

4. It is gluten free

5. It brings back sweet childhood memories that I love so much

Ever since I can remember myself, my dad used to make us this special Mamaliga treat. He still does, only I’m not there all the time these days. He boils the water in a special rounded iron cast pot, adds the cornmeal and stirs it with his big wooden spoon. After he’s done (and he never takes shortcuts) he turns the pot upside down on a thick wooden cutting board and lifts it up. On the board remains this magnificent Mamaliga! Yellow, round and smells so good! Then he uses a sewing string to cut it into slices because if we use a knife it’ll stick. I always take two plates; the first one is a mamaliga slice topped with sour cream, grated cheese and salt and the second is my dessert, a slice topped with sour cream and sugar! I eat Mamaliga with the same toppings until this day and I just love it. It makes me smile when the kids ask for extras like mommy, it’s like it goes without saying that you need to have two plates of Mamaliga, one as main dish and one as dessert.

After I married my husband I got acquainted with the Romanian version of Mamaliga as well. That’s when I learned that you can have it with beef stew, potatoes, feta cheese, mushrooms and basically anything that comes to mind!

A few days ago, I noticed we still have a pack of Shiitake mushrooms in the fridge. It was very obvious to me how I’m going to use it.

Mamaliga topped with Shiitake Mushrooms

 

Mamaliga with Shiitake Mushrooms - That Yellow Goodness
Author: 
Recipe type: Main
 
Gluten Free, Easy and goes so good with any topping. This Cornmeal delight is one of mine and my family's favorites.
Ingredients
For the Mushroom Topping:
  • 6 Cups Sliced Shiitake Mushrooms (about 350gr)
  • ½ Onion – Chopped
  • 1 tbsp Vegetable Oil
  • ¼ tsp Ground Black Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Salt
  • ½ tsp Nutmeg
  • ½ Cup Hot Water
  • ½ tsp Bouillon Soup Powder
  • 1 tsp Red Wine
For the Mamaliga:
  • 2 Cups Cornmeal
  • 6 Cups Boiling Hot Water
  • ½ tbsp Salt
  • 2 tbsp Butter
Instructions
Mushroom Topping:
  1. In a wok or a wide pot, preheat the oil over medium-high heat and sauté the onion and mushrooms for about 8-9 minutes until mushrooms soften.
  2. Add in the salt, pepper, garlic powder and nutmeg and mix.
  3. Add in ¼ cup of the water (half of what you put aside) along with the bouillon powder and mix in.
  4. Add the remaining ¼ cup water and the wine, stir together for about 2 minutes (it will boil) and remove from heat.
Mamaliga:
  1. In a large pot, bring water to strong boil
  2. Make sure the heat is on Medium-High and gradually add in the cornmeal. Use a pitcher or a very large mug to gradually pour the cornmeal in while constantly stirring. If you don’t stir you will get lumps of cornmeal and that’s not good. You can also add in a little bit cornmeal and stir and then some more and so on. Be VERY careful because while the water is boiling with the cornmeal in it you can easily get burned.
  3. When you notice the mix is boiling and bubbling, lower to medium heat and continue stirring and adding in the remaining cornmeal.
  4. When the mix starts boiling again, lower to low heat.
  5. Stir for additional 4 minutes until cornmeal becomes a bit more solid.
  6. Add in the butter and stir until it melts.
  7. Serve on a plate with the mushrooms on top
Notes
**Be super careful preparing the mamaliga. When it boils with the cornmeal it may come in contact with any exposed skin, stick to it and cause a burn**

 

Mamaliga with Shiitake Mushrooms

Mamaliga topped with Shiitake Mushrooms

Directly from Wikipedia: Mămăligă is a porridge made out of yellow maize flour, traditional in Romania and Moldova. It is similar to the Italian polenta. It so happened that I am apparently the luckiest girl in the world when it comes to Mamaliga. My dad is from Moldova and my in-laws are from Romania, how […]

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Almond Portobello Pasta

Home Made Cooking

Pasta is always my go-to dish. Why? Well, two reasons: 1) The pasta I have at home is always Gluten-Free, which means that it is rice pasta, which means it’s less likely to give that ‘heavy’ feeling after eating it, and we like that. 2) There are so many options for pasta. You can add veggies, meat, sauce, cream, everything goes and it’s very hard to ruin a pasta dish. Of course, it is also usually a pretty fast process until the pasta’s ready which is perfect for dinner after coming home at the end of a work day.

As always, what I did with this one is take a look at the fridge and see what I have for ingredients. I first spotted that lonely Portobello  mushroom and though to myself I can make mushroom sauce, but then I noticed I have no cream, so I kept on looking and I noticed other veggies. I took everything I had and added almonds. What can I tell you? It was super easy to make and the results looked like I spent a lot of time and effort making this one, well between us? I didn’t 🙂 and once again I was happy! Because hey, I got to use whatever I had in the fridge and the food tasted amazingly good.

Portobello Almond Pasta

 

Almond Portobello Pasta
Author: 
Recipe type: Main
 
Easy pasta recipe that will help clean your fridge and will end up looking like a million dollars.
Ingredients
  • 450gr Pasta (1 pack)
  • ½ Cup Olive Oil
  • ½ Onion – Sliced
  • ½ Bell Pepper – Sliced into small strips
  • 6 Mushrooms (white) - Sliced
  • 1 Portobello Mushroom – Cubed
  • 2 Garlic Cloves – Cut into quarters
  • 1 tsp Dry Basil
  • ¼ Cup Sliced Almonds
  • Salt and pepper to taste
Instructions
  1. Cook pasta according to the cooking instructions on the package
  2. In a large skillet, frying pan or wok heat up the oil over medium heat and add the sliced onion. Saute for about 3 minutes.
  3. Add in the mushrooms, the Portobello, bell pepper, garlic and basil and stir.
  4. Let cook for about 10-15 minutes while stir frying.
  5. When the peppers soften just a bit, add in the almonds. Stir fry for another 2-3 minutes (almonds should be golden) and remove from heat.
  6. Add the ready veggie mix into the cooked pasta and stir gently until combined and serve.

 

Portobello Almond Pasta

Pasta is always my go-to dish. Why? Well, two reasons: 1) The pasta I have at home is always Gluten-Free, which means that it is rice pasta, which means it’s less likely to give that ‘heavy’ feeling after eating it, and we like that. 2) There are so many options for pasta. You can add […]

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Mushroom and Corn Salad – Asian Style

Salads

As usual, I was looking in my fridge to find something interesting to make food with.

I had the main course and the side dish but I wanted something different for salad since we already had the traditional plain garden salad. And then I thought to myself that it could be nice to have a warm salad dish, so I came up with this easy salad, but really super easy because it only takes minutes until it’s ready and I used minimum ingredients.

It came out nice and warm with some Asian flavor to it, probably from the soy sauce. Anyways we had it warm but also served it cold the next day and it was just fine!

Mushroom and Corn Salad

 

Mushroom and Corn Salad - Asian Style
Author: 
Recipe type: Salad
 
Served warm as opposed to the traditional salad and has an Asian flavor to it. Made from only 4 ingredients and tastes great!
Ingredients
  • 6 Medium Fresh Mushrooms (white)
  • 1 Can Corn (340ml)
  • 1 tbsp Soy Sauce
  • ½ tsp Sesame Oil
Instructions
  1. On a non-stick skillet and over medium heat, sauté the mushrooms (that’s right, no oil) until they soften a bit but not too much (about 4-5 minutes while stirring).
  2. Add in the corn, soy sauce and sesame oil and keep on stirring for an additional 2 minutes.
  3. Remove from heat and move into a bowl. Serve warm.

 

Mushroom and Corn Salad

As usual, I was looking in my fridge to find something interesting to make food with. I had the main course and the side dish but I wanted something different for salad since we already had the traditional plain garden salad. And then I thought to myself that it could be nice to have a […]

Read More

Stir Fry Tofu in Butter Chicken Sauce

Home Made Cooking

The next few posts are going to be about the new “Summer Fresh” line up of 5 delicious sauces. Why, you ask? Because “Food Bloggers of Canada” have partnered with “Summer Fresh” and gave 15 lucky food bloggers the opportunity to taste test the sauces, the whole line up. What do I mean by taste test? Well, every food blogger selected will get the 5 sauces and will have to come up with yummy and original recipes for each of the sauces. The selected recipes will be featured on “Food Bloggers of Canada”, so you see – it’s a win-win.

Now why am I telling you this? I guess you already guessed, I’m one of the lucky food bloggers! 🙂 so last week I received a box with the sauces and my mind started racing, so many options so little time.

To give you an idea of the various options, here is the complete sauce lineup:

  • 3 Peppercorn Sauce
  • Butter Chicken Sauce
  • Cranberry Madeira Sauce
  • Mushroom Marsala Sauce
  • Thai Curry Sauce

For this recipe I used the “Butter Chicken” sauce, it’s tangy and has the Indian flavor we love so much at home so it worked out perfectly. As I mentioned a few times in the past, my husband is vegetarian so I obviously went with a vegetarian dish. This dish is full of flavor and will go well on everything, whether it’s rice, noodles or potato you’re in for a treat. Bottom line, we all liked this one! Can’t wait to try the other sauces!

Stir Fry Tofu with Butter Chicken Sauce

Stir Fry Tofu in Butter Chicken Sauce
Author: 
Recipe type: Main, Vegetarian
Prep time: 
Cook time: 
Total time: 
 
A great dish using the "Butter Chicken" Sauce by "Summer Fresh". Vegetarian, tangy, easy and just tasty!
Ingredients
  • ¾ container “Butter Chicken” Sauce by “Summer Fresh” (about 450gr)
  • 3 Mushrooms – Sliced
  • 14 Cherry Tomatoes – Halved
  • 200gr Tofu (firm) – Cubed
  • 2 tbsp Fresh Coriander – Chopped
  • 3 tbsp Coffee Cream (18%) or Heavy Cream
  • 2 tbsp Olive Oil
Instructions
  1. In a Wok or a deep frying pan, heat the olive oil over medium- high heat
  2. Add in the cubed tofu and let fry about 4 minutes on each side until you see it starts turning light brown
  3. Add in the tomatoes and mushrooms and toss in the wok for about 2-3 minutes
  4. Pour in the “Butter Chicken’ sauce and stir until veggies and tofu are fully coated
  5. Add in coffee cream and coriander and stir occasionally
  6. Let cook while stirring occasionally for about 10 minutes and serve over a bed of rice, potatoes or noodles.

Stir Fry Tofu with Butter Chicken Sauce

The next few posts are going to be about the new “Summer Fresh” line up of 5 delicious sauces. Why, you ask? Because “Food Bloggers of Canada” have partnered with “Summer Fresh” and gave 15 lucky food bloggers the opportunity to taste test the sauces, the whole line up. What do I mean by taste […]

Read More

Breaded Mushrooms Appetizer with Home Made Dip

Home Made Cooking

On the same day I made the breaded turkey meatballs I decided to make something just before I start cooking. Something to munch on that will help lower the crazy levels of hunger I was in. I noticed that when I’m hungry or mad the food doesn’t come out right so making this little munch was a good idea, for the sake of everyone 🙂

We love mushrooms! All of us, even the kids; they can eat raw mushrooms for snack at school, so I decided to take advantage of that and make breaded mushrooms with a home made dip. I wasn’t sure how it would turn out so I didn’t make too many, looking back I should have doubled the amount.

Breaded and Fried Mushrooms with Home Made Dip
Author: 
Serves: 14 Pieces
 
Great appetizer! you can feel the crunchiness of the crumbs and the succulent mushroom at the same time! what a treat.
Ingredients
  • 7 White Mushrooms – Halved
  • 1 Egg
  • 1 tbsp Soy Sauce
  • 4 tbsp Bread Crumbs
  • ½ tsp Garlic Powder
  • 1 tsp Za’atar (Optional)
  • 1 tsp Sesame Seeds
For the Dip:
  • 3 tbsp Mayo
  • 1 tbsp Ketchup
  • ¼ tbsp Soy Sauce
Instructions
  1. In a medium bowl beat the egg with the soy sauce.
  2. In a separate bowl, mix the bread crumbs, garlic powder, Zaatar and sesame seeds.
  3. Preheat vegetable oil in a frying pan (about ½ cm deep) over medium heat.
  4. Dip the mushroom halves in the egg mix fist and them in the bread crumb mix until fully coated
  5. Place in the preheated oil and let fry for about 2 minutes on each side or until brown.
Prepare the Dip:
  1. Mix the mayo, ketchup and soy sauce well and serve.

 

On the same day I made the breaded turkey meatballs I decided to make something just before I start cooking. Something to munch on that will help lower the crazy levels of hunger I was in. I noticed that when I’m hungry or mad the food doesn’t come out right so making this little munch was a […]

Read More

Gluten Free Mushroom and Feta Cheese Quiche – Bulky Country Style

Baked Goodies | Home Made Cooking

If you love mushrooms you will surely love this quiche. There’s actually no special story behind it other than the fact that I wanted something with a strong mushroom flavor. Every time I make something with mushrooms in it seems that they add to the flavor but not fully felt, flavor wise that is. I mean, I can feel that there are mushrooms in something but I would like to feel more of them, the flavor and the texture. So I came up with this quiche. The nice thing about it, other than the fact that this mushroom quiche is gluten free, is the fact that the mushrooms are cut into big pieces, they are bulky, and that results in the full flavor and texture of mushrooms in this quiche. But enough talking, just try it, you’ll love it.

Gluten Free Mushroom and Feta Cheese Quiche - Bulky Country Style
Author: 
Recipe type: Main
 
This country style mushroom quiche has a great smell of mushrooms and a great taste of mushrooms. The taste and texture are so dominant you'll love it, and all thanks to the bulky pieces.
Ingredients
  • 18 Mushrooms – Quartered
  • 1 Onion – Sliced
  • ¼ Cup Vegetable Oil
  • 4 Eggs
  • 1 tsp Garlic Powder
  • 4 tbsp Sour Cream
  • Salt and Pepper
  • 1 Cup Feta Cheese – Crumbled
Instructions
  1. Prepare a pie dish (or a Pyrex) and spread a little bit of oil on it. You can use oil spray.
  2. Preheat oven to 350F (175C)
  3. Pour the oil into a skillet and preheat over medium heat
  4. Sauté the onion slices on the heated oil for about 3-4 minutes while stirring
  5. Add the quartered mushrooms and stir for about 4-5 minutes until the mushrooms soften a bit
  6. Once ready, place the mushroom mix in the pre oiled baking pan (Pyrex)
  7. Spread the crumbled feta evenly on top of the mushrooms
  8. In a separate bowl, mix together the other ingredients until fully combined
  9. Pour the batter over the feta cheese and mushrooms (do not mix together) and place in preheated oven for 45-50 minutes until brown and set

 

If you love mushrooms you will surely love this quiche. There’s actually no special story behind it other than the fact that I wanted something with a strong mushroom flavor. Every time I make something with mushrooms in it seems that they add to the flavor but not fully felt, flavor wise that is. I […]

Read More

Risotto Style Rice with Mushrooms

Home Made Cooking

Risotto is a delicious dish made from rice and extras. The extras can be seafood, vegetables, mushrooms or basically anything you think you’d like to add.

The rice used to prepare the risotto is short grain rice called Arborio and the reason it is used in this dish is because it absorbs fluids more easily than the regular long grain rice. By absorbing more fluids, naturally this rice dish is a kind of soft and stickier rice but it is so good! It melts in your mouth and you don’t need anything else to accompany this dish, it’s perfect on its own. It was a cool evening and I wanted to make something warm and filling, and so I decided to make Risotto style rice with mushrooms by using the only rice I had at home, the Basmati rice. Although it took longer to make than it would a traditional rice dish, but it was so worth it.

Risotto Style Rice with Mushrooms
Author: 
Recipe type: Main, Entree
 
Up until now i thought I'll need to buy that special kind of rice for this but guess what, I didn't. Risotto style rice from regular rice - that's right!
Ingredients
For mushroom mix:
  • 2 cups Sliced Mushrooms
  • ½ cup Vegetable Broth
  • Salt and black pepper
  • 3 tbsp Oil
  • 1 tbsp Butter
For Rice:
  • 1 tbsp Butter
  • ¼ cup Oil
  • 1½ cup Basmati (or any long grain) rice
  • 2 Carrots – chopped
  • 4 cups Vegetable Broth
  • 1 Onion – chopped
  • ¼ cup White Wine
  • ¾ cup Grated Parmesan Cheese
  • Salt and pepper
Instructions
Mushroom mix:
  1. Heat the oil and butter in a skillet over medium heat an add the mushrooms.
  2. Sauté the mushrooms until they soften (about 4 minutes).
  3. Add the broth and mix well. Let boil in the skillet for about a minute and turn heat off. Set aside.
Rice:
  1. In a pot, sauté the carrots, onion and rice on the oil and the butter. Stir for about 3-4 minutes.
  2. Add the white wine and stir until wine evaporates.
  3. Add the vegetable broth gradually while mixing the rice and cook over medium-low heat while stirring for about 35-40 minutes.
  4. Once the rice mix is soft and sticky, add the mushrooms and mix them in.
  5. Remove from heat and add in the cheese and stir it in until combined and melted.

Risotto is a delicious dish made from rice and extras. The extras can be seafood, vegetables, mushrooms or basically anything you think you’d like to add. The rice used to prepare the risotto is short grain rice called Arborio and the reason it is used in this dish is because it absorbs fluids more easily […]

Read More
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