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Patty = Three kinds of mushrooms + Potatoes + Barley + Thyme
Sauce = Homemade tzatziki
Side = Salad


Signing Off,



Complete success. First try at stuffed eggplant and peppers, this is going straight to the recipes section.

baking pan

1 heirloom eggplant (courtesy of Spud!), sliced lengthwise in half
1 red pepper, sliced in half
garlic, 2 cloves, minced
pepper, few dashes
parsley, 1 teaspoon
1/4 cup ghee, little less than 1/4 cup actually, use your discretion

Scoop out the eggplant goodness and leave about a 1/4 inch of the shell.
Also cut a pepper in half and take out the inside & seeds to create shells.

Take the insides of the eggplant and chop up.
Clean and chop up mushrooms.
Saute both of these chopped ingredients in the skillet with ghee, garlic, parsley and pepper until tender.

Fill the eggplant & pepper shells with the sauteed mixture.
Pop them in the oven for 15 minutes. Sprinkle some local & organic mozza cheese on top and pop them back in the oven for 5 min.

Done and done and delicious. Tonight, I served them with ginger quinoa. Extra yum.


Hey everybody, I found my new inspirational blog. I strive to be like this! Let me introduce you to: My New Roots.
Please visit and enjoy her posts as much as I do.

I decided to try this recipe out: Wild Mushrooms on Toast
Why you ask? Because I had a bunch of mixed mushrooms in my kitchen, and because I prefer to eat rye bread.

I modified the recipe based on what I had available in the kitchen and it still turned out great. Here we go….

toaster or toaster oven

olive oil
ghee or butter
11 ounces / 300 grams mixed mushrooms, (I used crimini, shiitake, white)
3 cloves of garlic – 2 minced, 1 sliced in half
a few sprigs of fresh thyme, leaves picked
sea salt
freshly ground black pepper
1 or 2 good pinches dried crushed chilis
1 lemon
2 slices of toasted rye bread
balsamic vinegar (optional)

Assuming these are fresh mushrooms, clean them off with a damp cloth/towel and slice them.

Use the skillet and heat the oil, sliced garlic and a dash of sea salt. Wait until garlic is fragrant and starting to be tinged a light brown colour on the edges.

Throw in the sliced mushrooms and My New Roots blog mentions to keep them spaced well so the liquid that exits from them can evaporate. We don’t want them to boil in their own juices.

Now add the minced garlic, thyme, chilis, salt & pepper. Toss together and let sit in the skillet for up to 5 min. Then add the ghee or butter as well as the lemon juice and toss one more time.

In the meantime, toast the rye bread and rub the open side of the half garlic on to the toast. Nice extra touch of flavour!

Lastly, place the cooked mushrooms on top of each slice of toast.
Garnish with any leftover thyme. I really loved the taste when sprinkling balsamic vinegar on top, so I urge you to try that out!


It’s quite fun coming up with random recipes. Here’s one brought to you by my effort of trying to eat more raw spinach (because it’s alkaline producing!).

frying pan
one pot
small mixing bowl

eggs, 2
raw spinach, 1-2 cups
medium firm tofu, 5 slices
shiitake mushrooms, 10

dressing ingredients
parsley, 1/4 teaspoon
sage, 1/4 teaspoon
marjoram, 1/4 teaspoon
oregano, 1/4 teaspoon
dijon mustard, 1 teaspoon
lemon juice, 1 teaspoon
white wine vinegar, 1 tablespoon
olive oil, 3 tablespoons

Boil water in pot. Place eggs in boiling water for 5 min.

Heat frying pan to low-medium.
Take medium firm tofu and cut 5 slices and fry until slightly brown.
Wash mushrooms and fry until soft.

Whisk all dressing ingredients in small bowl.

Prepare a bed of raw spinach on a plate, place hard boiled eggs, cooked tofu & mushrooms on top. Add desired dressing on top of all.

Optional: Add sliced avocado! Yummmmmm.

Enjoy the salad!



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