Turns out ‘mushroom’ is the most sought-after keyword that brings people to this blog. So, if you are one of the mushroom-people
give this quick appetizer a try – you will love it! I enjoyed it more with crackers (the President Choice multi-grain crackers from Superstore), but the initial recipe was for bruschetta. You’ll need: mushrooms – some 400gr of mushrooms – mix white mushrooms, shiitake mushrooms, enokitake mushrooms, oysters mushrooms (really, anything you find! dried mushrooms work as well), 1 tbsp sour cream, 1 onion, oil, cooking wine, roasted pine nuts, basil, salt, and pepper.
- Wash and slice all mushrooms.
- Cut onion and saute for 2-3 minutes in a large pan with a bit of oil.
- Add mushrooms.
- Add a bit of cooking wine, salt and pepper. Cover and simmer for 10 minutes, mixing constantly.
- When mushrooms are almost done, add the basil.
- Put them in a bowl, add the sour cream and mix.
- Add roasted pine nuts and mix.
- Serve on crackers or toasted baguette.



This dish works wonderfully with beef as well. Get the meat already cut into small cubes or strips, and marinate it over night. You’ll need: 300-400 gr meat, 7-10 white (or a combination of white, wild and portabella) mushrooms, 3-4 minced garlic cloves, olive oil, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp parsley, salt, pepper, cooking wine, 1 minced onion, 1/2 cup rice, 3-4 sundried tomatoes.


