All posts tagged: mushroom recipes

What’s In Season: Mushrooms

Porcini, shiitake, lobster, matsutake, enoki, oyster, shimeji, button, crimini, portobello, cauliflower, morel, chanterelle. What do these names all have in common? They are all varieties of mushrooms! I am back with my “In Season” guides on the blog! Since it is the dead of winter and there are limited fresh fruits and vegetables available in BC at the moment, I am speaking to the mighty mushroom, since they are grown and harvested year-round. In this guide, I walk you through some fun facts about mushrooms and give you tips about buying and storing them. I also run through some of my favourite mushroom varieties–focusing on mushrooms from an Asian origin. I have been using these mushrooms in my cooking a lot recently (especially in preparing recipes for Chinese New Year!) so I decided to shine the spotlight on them at the moment. Don’t worry, I will still cover off my other favourite mushroom varieties in another post in the future! For now, let’s dig in and learn all about mushrooms! Some Fun-gi Facts Mushrooms are …

Oktoberfest Recipes: Spaetzle & Pork Schnitzel/Jägerschnitzel

I am very happy that fall has finally arrived! By far, fall is definitely my favourite season of them all since it comes with warm drinks, cozy sweaters, and new delicious produce (think apples, cruciferous veggies, squash, pears) that make the perfect cozy and warming comfort foods. It also means that since it cooler and you are wearing warmer sweaters, there is a greater opportunity to make a bit of extra room for some tasty desserts! Haha 🙂 As I alluded to, fall is all about hearty, soul-filling comfort foods for me. Everyone has them—that special dish that makes you feel warm and fuzzy on the inside. For me, this includes hearty soups and stews, meatballs that have simmered all day in a big pot of tomato sauce, mac and cheese (and other carby casseroles), spiced cakes and sweet desserts. The list could literally go on and on….and trust me it does. The list is so long that I have enough recipes to share with you for the next 3-4 years, so it’s safe to …