Blog: Cooking Tips & Ideas
Mushrooms take the place of ground sausage in this great breakfast recipe by Erin Chase from $5 Dinners. In fact, this quiche is so hearty and satisfying that it’s even a go-to meal option for lunch or dinner.
Not only will your guests want “one more bite” but these make great snacks at home- no party necessary.
This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.
This very weeknight-dinner-friendly stir fry is brought to you by Chelsee Adams of Boston dining duo We Are Not Martha.
Shaina Olmanson is the food writer, home cook and photographer behind Food for My Family and Olmanson Photography. This is her first recipe for the Mushroom Channel and we’re willing to cosign it as the one that could turn the meat-lovers in your house meatless…at least for one night a week.