Tag Archive: Mushrooms

Pizza with mini king oyster mushrooms and feta

September 14, 2017

We were in Vancouver a couple of days ago and of course went to Granville Island. We still have great produce available in Kelowna since it’s not winter yet so I didn’t buy that much, but still, indulged in a few things. One thing I found were these beautiful mini king oyster mushrooms and I bought a lot. Some of the mushrooms went into a pasta dish, others into vegetables packets roasted in a parchment... View Article

“Free form” wild mushroom lasagna

November 11, 2016

Usually making lasagna is a process and you end up with more than you need, especially when you cook for only 2 people. When the “deconstructed” movement in food came about it simplified a few versions of traditional foods, and lasagna was the perfect candidate. To make a simplified lasagna for two, or even just one, you can make it on the plate you serve it in by free-form layering of cooked pasta sheets and... View Article

Mushrooms and celery salad with pecorino romano

November 5, 2016

Mushrooms are best in the fall and I am trying to use them in various dishes. This simple salad is made with the “normal” white and cremini mushrooms sliced very thin and combined with thinly sliced celery and shaved pecorino. The magenta salt you see the image is a wild berry salt from Iceland, I brought it back from a recent visit, but you can use pink Himalayan salt or any interesting salt that is... View Article

Wild Mushroom Ragôut with Port

October 3, 2012

If you pay attention to seasonality of ingredients then you know that fall brings a variety of wild mushrooms to our markets. One of the (many) reasons I like hiking in the fall is finding different mushrooms growing in the mountains. I have not had the nerve to actually pick them and bring them home for fear of picking the wrong ones (some are poisonous or at least can make you ill). At the moment... View Article

Soft Goat Cheese Polenta with Mushrooms and Spinach

April 13, 2012

The tangy goat cheese adds a wonderful element of flavour to the polenta and combines nicely with the mushrooms and spinach. Serve this as a main course vegetarian dinner followed by a roasted vegetables salad or a green salad for a lighter meal. A glass of crisp white wine is in order here. Ingredients: 1 recipe basic polenta but using goat cheese instead of Parmesan (see posting in this category) 2 tablespoons butter 2 tablespoons... View Article

Barley and Mushroom Pilaf

April 2, 2012

Pilafs are easy to make and keep whatever grains you are cooking nice, fluffy and separated. The grains get coated with oil before you add the liquids, and this helps them stay apart. I cook this barley pilaf just as I would a rice pilaf. Quite delicious in my opinion, and why not try a different grain? Ingredients: 2 tablespoon olive oil 1/2 small onion, chopped 1 small carrot, diced 1 inner celery leave, chopped... View Article