Tag Archives: mushrooms

Mushroom and Rice Soup

7 Jul
Mushroom and rice soup garnished with parmesan cheese.

Mushroom and rice soup garnished with parmesan cheese.

This recipe provides approximately four servings.

  • 1lb cremini mushrooms, finely chopped
  • about 5 dried shitake mushrooms, soaked with 2 cups of water for several hours until soft. Once ready, squeeze out any liquids (but save all the liquids) and then finely chop the mushrooms.
  • 1/3 cup rice (I used brown rice, but red or wild rice would also be ideal).
  • 3 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 medium onion, finely chopped
  • 2 tbsps unsalted butter
  • 2 tbsps extra virgin olive oil
  • 2 tbsps honey or maple syrup
  • 2 cups broth (I used chicken broth but vegetable or beef is fine, too; or even water)
  • 1 cup skim milk
  • sea salt and freshly ground pepper to taste
  • 2 sprigs green onion, chopped
  • a few tsps freshly grated parmesan cheese

1. Heat a large deep pot on high. Once hot, add butter, oil, onions and garlic. Turn down to a medium heat. Cook until onions are soft (approximately 5 minutes).

Mushrooms, onion and garlic sauting.

Mushrooms, onion and garlic sauteing.

2. Add the cremini and shitake mushrooms. Sprinkle a little salt as this will help the mushrooms soften faster.

Soup (with no milk, yet) coming to a boil.

Soup (with no milk, yet) coming to a boil.

3. Once the mushrooms are soft add in bay leaves, honey/maple syrup, broth, liquid from the shitake mushrooms, rice and approximately 1 cup of water.

4. Allow soup to come to a boil, then turn down to a simmering heat.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

5. Cover and simmer until rice is super soft (approximately 1 hour). After 1 hour, the soup will have turned a warm taupe colour.

6. Add in milk and green onions. Once the soup begins to boil, it’s ready.

After the milk is added and the soup has come to a boil, it's ready to be eaten. Enjoy.

After the milk is added and the soup has come to a boil, it’s ready to be eaten. Enjoy.

7. Dish into separate bowls. Garnish with grated parmesan cheese and serve.


Boomers Gourmet Fries

25 Sep

Boomers Gourmet Fries, 26 Erie Street, Stratford, Ontario

Boomers Gourmet Fries is a colourful quirky burger and fries joint.  I learned of it some time ago after watching an episode of Food Network’s “You Gotta Eat Here” and I finally found the chance to visit.

Cosmopolitan Poutine (sweet potato fries with gravy and cheese curds).

Boomers is known for their eclectic poutines and burgers.  You can have fries with marinara sauce or black bean chili, sweet potato poutine or onion rings. In addition, your Boomer burger can be accompanied with such items as avocado, goat cheese, mushrooms, onion rings or BBQ potato chips.

The Guacamolean.

shroom burger.

Boomers has one large long table off to the side where you can sit and eat with everyone else. The day I went was a beautiful summer’s afternoon and I noticed many people munching Boomer’s food outside while sitting on glossy black benches.

Boomers is a fun and happy place with delicious unique fries and burgers.

Baked Balsamic Portbello Mushrooms

7 Aug

Portobello mushrooms baked with balsamic vinegar.

  • 6 portbello mushrooms
  • 6 tbsps balsamic vinegar
  • 6 tbsps extra virgin olive oil
  • freshly ground pepper and sea salt to taste

In an oven safe dish, season each mushroom with one tablespoon of balsamic vinegar, one tablespoon extra virgin olive oil and pepper. Placing the mushrooms such that the stems are facing up, bake in a preheated oven at 350º for 15 minutes. Season with salt when finished.

Six portobello mushrooms in a baking dish.

Portobello mushrooms seasoned with balsamic vinegar, olive oil and freshly ground pepper.

Mushrooms finished baking.

Spinach, Egg and Mushroom Salad

10 Jan

The following recipe is inspired by a spinach salad I ate at Pasquale’s in Winnipeg, Manitoba. At Pasquale’s, their insalata spinaci is served with mushrooms, spinach and bacon. I enjoyed the taste and texture of the buttery mushrooms and eggs against the crunchy spinach and crispy bacon. The dressing is light but slightly creamy and is the perfect accompaniment to the flavours and texture in the salad.

A large order of Pasquale's insalata spinaci, $9.95.

Here is my version of Pasquale’s insalata spinaci:

  • three handfuls of baby spinach
  • two brown tomatoes, cut into bite-size pieces
  • four cremini mushrooms, cleaned and sliced into bite-size pieces
  • 1/4 onion, peeled and thinly sliced
  • 2 hard boiled eggs, peeled and each chopped into thirds
  • one sprig of fresh oregano, remove the leaves from the stem, discard stem
  • salt and pepper
  • 2 tbsps grated parmesan cheese plus a bit more for garnishing
  • 2 tbsps lemon juice
  • 1 tbsp dijon mustard
  • 4 tbsps extra virgin olive oil

A bowl of baby spinach, brown tomatoes, eggs, mushrooms, onions and fresh oregano.

In a large bowl, add in the baby spinach. This will be the bed of the salad.  Add to the spinach, the sliced mushrooms, tomatoes, onions, oregano leaves and eggs. Sprinkle a little salt, pepper and a bit of parmesan on top.

A sprinkle of salt, pepper and parmesan cheese a top the salad.

To make the dressing, combine the parmesan cheese, lemon juice, mustard and olive oil.  Add the dressing right before serving.

The dressing consists of grated parmesan cheese, lemon juice, dijon mustard and olive oil.

Try to serve the salad while the eggs are still warm. I really enjoy a hint of warmth against cool veggies.