Recipes

Chicken Thighs in Mushroom Sauce

Chicken Thighs in Mushroom Sauce

  Chicken Thighs in Mushroom Sauce is an easy weeknight meal that I usually have all the groceries on hand for. I utilise my freezer a lot for quick weeknight meals and I rarely go to the store during the week. The groceries I will always have at my fingertips are frozen chicken in the freezer along with frozen steaks or pork chops, I always have a bag of frozen shrimp, and the occasional salmon fillets, but those tend to go pretty quick and I like buying fish fresh for cooking that day. On Sunday I always load up on all...

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Chanterelles on Toast

Chanterelles on Toast

 Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So start by letting them hit the hot oil, sizzle and then colour a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it’s time to reintroduce flavourful liquids, which the mushrooms will also take up. INGREDIENTS 2 tablespoons extra virgin olive oil 1 pound fresh chanterelles 2 tablespoons sherry vinegar 1 tablespoon freshly squeezed lemon juice 1 cup...

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Pasta Salad with Asparagus, Mushrooms & Lemon Parsley Dressing

Pasta Salad with Asparagus, Mushrooms & Lemon Parsley Dressing

      A friend stopped by with some fresh morels the other day, and this is what became of them – a simple recipe for Spring Pasta Salad with Asparagus, Morels & Lemon Parsley Dressing. Of course, you don’t have to have morels to make this salad, most any mushroom will do, but tis’ the season. This can be served at room temperature, or chilled to serve later. The zesty flavorful  dressing is refreshing and bright and compliments Spring veggies very well. Use rice noodles to make this gluten free. The salad whips up quickly and easily — perfect for your...

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Chanterelle Mushrooms & Crispy Sage Potatoes Recipe

Chanterelle Mushrooms & Crispy Sage Potatoes Recipe

The ultimate, easy chanterelle mushrooms recipe that needs to be at your holiday table, tossed together with warm potato wedges, caramelised onions and lots of crispy sage. You can even treat yourself to a drizzle of that brown butter sage sauce at end, insanity! If you want to make the vegan version of crispy sage potatoes, just crisp up your sage leaves in some olive oil or coconut oil instead of butter. Simple as that! I’ve gotta tell you though: crispy sage leaves in salted butter are everything. Your call! I know I could eat those as an appetiser by themselves, just like...

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