Keto mushroom quiche with zucchini blossoms {low carb}

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When I decided to switch to a ketogenic, low carb diet to control my type 2 diabetes, one of the things I thought I would never be able to eat again was quiche. "Crustless" didn't appeal to me as a genre. How to make a keto quiche without that traditional flaky crust? Could it be done?

After a year of experimenting, I'm here to tell you that low carb quiche made with this almond flour crust is really, really good.

The crust is so easy: You mix almond flour, grated parmesan cheese, an egg, salt and pepper, and some olive oil with a fork until it comes together. Then you press it into your pie pan or tart pan, fill it, and bake.

For quiche, I look for leftovers. Any chopped cooked vegetables will do. This quiche includes sauteed mushrooms, caramelized onions and zucchini flowers. Delicate yellow zucchini blossoms are readily available at the farmers market during the summer; farmers pick the male flowers (the ones that don't turn into zucchini) to keep the plants productive.

Most restaurants serve zucchini blossoms stuffed, battered and deep-fried, but I like to chop them and use them in zucchini flower quesadillas, pasta or scrambled eggs. In the quiche they have a very faint zucchini flavor with a tiny peppery bite. And they're gorgeous!

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Keto low carb mushroom quiche with zucchini blossoms

by Erika Kerekes August-8-2017

In this ketogenic quiche, a low carb crust made with almond flour cradles a rich savory custard dotted with mushrooms, caramelized onions and zucchini blossoms. Serve for breakfast, lunch or a light supper.

Ingredients

• 2 cups almond flour (fine)
• 1/3 cup grated parmesan cheese
• 7 eggs, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 1/2 cup plus 2 Tablespoons olive oil, divided
• 2 cups mushrooms, sliced or chopped
• 1 cup onions, chopped
• 3/4 cup cheddar cheese, shredded
• 10 zucchini blossoms, stems removed, roughly chopped
• 1 cup heavy cream
• 1 teaspoon Dijon mustard

Instructions

Make the crust: Using a fork, mix together the almond flour, grated parmesan cheese, 1 egg, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup olive oil in a large bowl. When the mixture comes together, turn it into a large pie plate or square baking dish, making sure the dough covers the bottom of the baking dish evenly and goes up the sides at least an inch. Set aside. Preheat the oven to 375 degrees F.Cook the vegetables: Put remaining 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms and onions and cook, stirring frequently, until the mushrooms have released all their liquid and both the mushrooms and onions are softened and starting to turn brown around the edges. Remove from the heat and let cool 5 minutes.Scatter the grated cheddar cheese over the bottom of the crust. Top with the cooked mushrooms and onions, then the chopped zucchini blossoms.In a bowl, whisk together the remaining 6 eggs, heavy cream, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and mustard until smooth. Pour the cream mixture over the vegetables.Place the baking dish on top of a baking sheet lined with foil (just in case anything bubbles over). Slide the baking sheet into the oven. Bake about 45 minutes, until the center is just set - you'll be able to tell when you shake the pan and the center no longer wiggles - and the quiche is starting to brown around the edges.Remove the quiche from the oven and let cool. Do not cut into the quiche until it has reached room temperature - you want the custard to set fully.Serve at room temperature for best flavor.

Details

Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Yield: 8-10 servings

Cream of mushroom soup

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The key to good cream of mushroom soup is a really good blender

There are three secrets to an aromatic, smooth, ultra-delicious cream of mushroom soup:

1. High-quality chicken stock, homemade if possible
2. Butter
3. A high-powered blender

We eat a lot of mushroom soup, especially now that I am following a low-carb, high fat diet to control my diabetes. And yes, I am in love with an appliance. Why are you smirking? A kitchen appliance. Get your mind out of the gutter.

My Vitamix blender is my sweetheart, my crush, the apple of my eye.

An immersion blender is handy when you're making soup because you can puree it right in the pot. But it never gets totally smooth. I've made this cream of mushroom soup many times with an immersion blender, and while it tastes fabulous, it's always got a little texture to it. But the Vitamix produces cream of mushroom soup as smooth as milk. The cream I added just gilded the lily.

I'm a convert. The Vitamix is expensive (I bought it at Costco for about $400) but I think it's worth it. There's a lot of soup in my future.

Note: No one paid me anything or gave me anything to write this post. I bought my Vitamix with my own hard-earned money. And I intend to keep it for a good, long time. The link included in this post is an Amazon affiliate links, so if you click and buy anything, I will get a (very small) commission.

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Cream of mushroom soup

by Erika Kerekes November-19-2011

The better your blender, the smoother your soup will be. Flavorful Baby Bella mushrooms (also known as crimini mushrooms) add more personality than standard white button mushrooms, but use any mushrooms you like.

Ingredients

• 2 Tbsp butter
• 2 Tbsp olive oil
• 1 large yellow onion, chopped
• 1 pound Baby Bella (crimini) mushrooms, cleaned and roughly chopped (use the stems too!)
• 1 quart chicken stock
• 1/4 cup heavy cream
• salt and pepper to taste
• juice of 1/2 lemon

Instructions

Add the butter and oil to a large pot over medium-high heat. When the butter melts, add the chopped onion and saute about 4 minutes, until the onion is softened. Add the mushrooms and chicken stock. Bring the soup to a boil, turn down the heat, and simmer gently about 30 minutes, until all the vegetables are soft.Transfer the soup to your blender, working in batches if your blender isn't big enough to hold the whole pot. Puree the soup in the blender until very smooth, 1-2 minutes depending on the manliness of your appliance. (Alternatively, puree the soup in the pot with a hand-held immersion blender.)Return the soup to the pot, add the cream, and stir just until steaming. Season with salt, pepper and lemon juice. Serve immediately.

Details

Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Yield: 8-10 servings

Cheeseburger stuffed mushrooms recipe {low carb}

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When I started eating a low-carb diet, my family's diet changed too.

My (healthy) husband and two (healthy) teenage boys do not and should not have to eat as carefully as I do. They don't have the health problems that prompted me to make these changes.

But I am my family's primary grocery shopper, meal preparer, refrigerator stocker and lunchbox packer.

I also have a full-time job and a side business to run (my Not Ketchup sauces).

All of which means I am not very interested in making two sets of meals - one for me and one for the rest of the family.

My protein-loving family loves most of the low-carb foods I have been enjoying. These Cheeseburger Stuffed Mushrooms disappeared quickly. I glazed some of them with my new *No Sugar Added* Cherry Chipotle Not Ketchup, and that was also a big hit.

I love these Cheeseburger Stuffed Mushrooms because they're easy, fast, low-carb, and FUN. Dinner tastes so much better when you can eat it with your fingers, don't you think? These would also be a great low-carb appetizer for a cocktail party.

Cheeseburger Stuffed Mushrooms

Ingredients

• 12 large mushrooms (I used crimini mushrooms)
• 1 Tablespoon olive oil
• 1/2 pound ground beef
• 1/2 onion, minced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• Freshly ground pepper
• 1/2 cup shredded or finely chopped cheese (I used sharp cheddar)
• Optional: 1/2 cup *No Sugar Added* Cherry Chipotle Not Ketchup sauce

Instructions

1. Heat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper.
2. Wash the mushrooms and carefully pop out the stems. Brush each mushroom with olive oil and lay it on the baking sheet.
3. Put the mushrooms in the oven for about 10 minutes. The idea is to cook them partially before stuffing them to concentrate the mushroom flavor a bit and get out some of the liquid.
4. While the mushrooms are cooking, mix together the ground beef, onion, garlic, salt, pepper and cheese in a bowl. Roll the beef mixture gently into 12 balls.
5. Remove the mushrooms from the oven, then put one beef ball inside each mushroom. Press down gently and smooth the beef mixture so it fills the entire hole and extends all the way to the edges of the mushrooms. If using the Not Ketchup, brush about a teaspoon on top of each stuffed mushroom. 
6. Return the now-stuffed mushrooms to the oven for 25-30 minutes, until the beef is cooked through. Serve immediately with more Not Ketchup for dipping.

Preparation time: 45 minutes | 6 servings

Falafel stuffed mushrooms and the joy of unexpected visitors

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We live in a drop-in house.

I know some people hate drop-in visits. I love them. They remind me of college, four happy years of back-to-back unexpected visitors.

It helps that I'm not embarrassed by the mess that is my house. I assume friends will understand the Not Ketchup chaos. I'll clean up when I'm a millionaire.

This past Saturday morning our friends G and N popped in during their morning walk around the neighborhood. We chatted over coffee and pomegranates until I had to rush out to a meeting. What would I have done with that half-hour had they not stopped by? Nothing as interesting as visiting with them, I'm sure.

My neighbor S comes by with her toddlers, too. The last time they came down to my office, unfortunately, I was on a call and couldn't stop to play. But most of the time I am delighted for a few minutes of kid time.

I feed people when they drop in. These falafel stuffed mushrooms are the perfect snack for drop-in visitors: They're easy, quick, healthy and delicious.

Note: Look for prepared falafel mix in the ethnic section of major grocery stores or in Middle Eastern markets. The recipe states 55 minutes total, but the first half hour is mostly waiting for the falafel mix to be ready to scoop and the rest is baking time, so you have plenty of time to visit with your guests.

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Falafel stuffed mushrooms

by Erika Kerekes October-15-2014

This vegan snack is easy, fast, healthy and delicious. Using boxed falafel mix makes preparation even quicker.

Ingredients

• 1 cup boxed prepared falafel mix
• 3/4 cup water
• 12 large white mushrooms
• 3 Tablespoons olive oil
• 1/8 teaspoon salt
• 1/4 cup tahini (prepared, from the jar; optional)

Instructions

Preheat the oven to 350 degrees.In a small mixing bowl, combine the falafel mix and water. Stir to combine, then let rest at room temperature 30-60 minutes.While the falafel mixture is resting, wash the mushrooms and remove the stems. Pat the mushroom caps dry with paper towels.Pour 2 Tablespoons of olive oil into a baking dish and swirl to coat the bottom. Add the mushrooms to the dish and turn them over with your hands, making sure the mushrooms are coated with the oil. Sprinkle the mushroom caps with salt.Using a small spoon, scoop out about 1 Tablespoon of the falafel mixture and mound it into a mushroom cap, smoothing the top with the back of the spoon or your fingers. Repeat with the remaining falafel mixture and mushroom caps. Drizzle the remaining 1 Tablespoon olive oil over the tops of the stuffed mushrooms.Bake the mushrooms about 25 minutes, until the mushrooms are tender and the falafel is cooked through and golden brown on top. Drizzle with the tahini if desired and serve warm.

Details

Prep time: 30 mins Cook time: 25 mins Total time: 55 mins Yield: 4-6 servings

Cherry Chipotle Not Ketchup meatball sliders

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I believe I have now managed to work my new Not Ketchup sauces into a full 50 percent of the meals I have served my family in 2014.

On the Sunday morning I made these Cherry Chipotle Not Ketchup meatball sliders, my 15-year-old son's string quartet was rehearsing in the living room. Those poor kids had to smell these delicious meatballs the whole time they were playing Beethoven. When they finished rehearsal they destroyed a large platter of these meatball sliders in mere minutes.

I have a meatball secret (meat loaf, too): I mince a large amount of mushrooms in the food processor, cook them down, let them cool, and mix them in with the ground beef. The mushrooms keep things moist, add fantastic flavor, and keep us all a little healthier. In this version, the earthy background flavor of the mushrooms works particularly well against the sweet, tangy Cherry Chipotle Not Ketchup.

What's Not Ketchup and where can you get it, you ask? Click for answers: http://www.notketchup.com

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Cherry Chipotle Not Ketchup Meatball Sliders

by Erika Kerekes February-25-2014

Juicy beef meatballs laced with minced mushrooms take a bath in sweet, tangy Cherry Chipotle Not Ketchup. Serve on a soft dinner roll garnished with chopped green onions.

Ingredients

• 1 pound mushrooms
• 4 teaspoons olive oil, divided
• 1 pound ground beef
• 3/4 cup green onions, chopped, divided
• 1 slice white or whole wheat bread, broken up into little pieces (use a food processor or your hands)
• 1/2 teaspoon salt
• freshly ground pepper
• 1 bottle Cherry Chipotle Not Ketchup
• about 24 small soft dinner rolls, like King's Hawaiian

Instructions

Clean the mushrooms and remove any woody stems. Finely mince the mushrooms in a food processor. Heat 2 teaspoons olive oil in a large skillet. Add the minced mushrooms and cook until they're soft and the water they give off has mostly evaporated. Remove from the heat and let cool.In a large bowl, use your hands to mix together the ground beef, mushrooms, 1/2 cup green onions, bread, salt, and freshly ground pepper to taste until everything is well combined. Form the meat mixture into 3-inch balls. Heat the skillet in which you cooked the mushrooms over a medium-high flame and add the remaining 2 teaspoons olive oil. Put the meatballs into the skillet (if you don't have room, do this in batches). Brown the meatballs on all sides until they are crusty and well caramelized.Pour the Cherry Chipotle Not Ketchup into the skillet and turn the meatballs so they are all coated with the sauce. Turn down the heat to medium-low, cover the pan, and cook another 10 minutes, until the meatballs are cooked through and the sauce is bubbling and slightly thickened.To serve, place each meatball on a roll, spoon over some of the sauce from the pan, and sprinkle with green onions. Serve immediately.

Details

Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Yield: 8-10 servings

Green bean casserole from scratch

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Thanks to Lynne Hemer of Cook & Be Merry for the beautiful photo

There are two kinds of families when it comes to Thanksgiving.

Some families are willing to experiment. I had one friend who used Thanksgiving as a culinary lab. Every year she made something different. Pumpkin soup yielded to chestnut soup turned into carrot soup. One year the stuffing had sausage, the next year oysters. I thought she was nuts and never understood how her family tolerated it.

Most people, in my experience, need their Thanksgiving tables to be just so. Turkey. Gravy. Mashed potatoes. Cranberry sauce. Pumpkin pie. Just the way Mom and Grandma made them. Nothing fancy. No surprises.

The one dish I have to have at Thanksgiving is green bean casserole. I love the creamy sauce wrapped around frenched green beans, the whole thing topped with canned french fried onions. My mom made it the old-fashioned way: canned cream of mushroom soup, frozen frenched green beans, french fried onions. The way it was intended to be. Processed, salty and convenient.

Over the years my tastes have changed. And so has my green bean casserole. Now I do everything from scratch - except for the french fried onions. I probably could fry my own, but I hate the mess of deep-frying. For this one application I can and do live with the canned french fried onions.

I brought this green bean casserole to the Food Bloggers Los Angeles pre-Thanksgiving celebration last weekend. It didn't last long. And, much to my surprise, no one complained about the canned french fried onions.

My secret weapon: Italian porcini bouillon cubes, which give the cream sauce an amazing depth of flavor. Look for them at specialty food stores that carry gourmet Italian ingredients.

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Green bean casserole from scratch (almost)

by Erika Kerekes November-8-2012

Fresh green beans, caramelized onions and sauteed mushrooms in a homemade cream sauce make a much better green bean casserole than the classic 1950's canned soup version - even with the canned french fried onions.

Ingredients

• 2 pounds fresh green beans, ends trimmed, cut into 2-inch lengths
• 2 teaspoons olive oil
• 2 medium yellow onions, thinly sliced
• 1 pound crimini or white mushrooms, cleaned and sliced
• 3 Tablespoons butter
• 3 Tablespoons all-purpose flour
• 2 cups milk
• 2 Italian porcini bouillon cubes
• 2 cups canned french fried onions, divided
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

Bring a large pot of water to a boil. Drop in the green beans and boil rapidly until softened but still bright green, about 5 minutes. Drain and let cool 20 minutes. When the beans are cool enough to handle, pull them apart lengthwise with your fingers (this is called frenching the beans). This step is optional but it helps the green beans meld with the cream sauce, so I recommend taking the time to do it.While the water is coming to a boil and the green beans are cooking, heat the olive oil in a large skillet. Add the onions and mushrooms and cook over medium-high heat until the onions are golden brown and the water from the mushrooms has evaporated completely. Put the green beans, mushrooms and onions into a large mixing bowl.In the same skillet used to cook the onions and mushrooms, melt the butter over medium-low heat and add the flour, stirring to make a paste. Cook the paste about 2 minutes to get rid of the raw flour taste. Add the milk and whisk quickly to dissolve the butter-flour paste - it's important to do this thoroughly or there will be lumps. Crumble the porcini bouillon cubes into the cream sauce and continue to whisk until the sauce is smooth and thickened. Pour the cream sauce over the vegetables in the mixing bowl.Preheat the oven to 350 degrees. Spray a large casserole dish with nonstick cooking spray.Add 1 cup of the canned french fried onions to the mixing bowl along with the salt and pepper. Mix thoroughly. Pour the green bean mixture into the prepared casserole dish. Bake the green bean casserole about 30 minutes, until the sauce bubbles up around the edges. Spread the remaining 1 cup of french fried onions on top of the casserole and bake another 10 minutes. Serve immediately.

Details

Prep time: 30 mins Cook time: 40 mins Total time: 1 hour 10 mins Yield: 8 servings

Quiche with chanterelles

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In the fall and winter, you'll find huge golden chanterelle mushrooms at farmers' markets throughout southern California. Cantharellus californicus, a variety all our own. It grows happily at the base of California oak trees. The more rain we get, the bigger the chanterelles grow. I've seen golden chanterelles as big as dinner plates, I kid you not.

The last time my mother came to visit from New York I took her to my local farmers' market. When I started piling beautiful golden chanterelles into a bag, she protested. "They're $15 a pound!" she said with a touch of outrage. "You're going to pay that much for mushrooms?" For the first chanterelles of the season, it didn't seem like a lot. It occurred to me that while I spend very little on clothes, shoes, electronics and lipstick, I spend quite a lot on local, seasonal produce. Which, in my book, is the way it should be.

The simpler the better when it comes to golden chanterelles. I give them a quick rinse - I know people always say to brush mushrooms with a paper towel to get the dirt off, but I just can't get them clean enough without water. I saute them in butter or roast them in a hot oven. Then I add them to pasta, risotto or even pizza.

We get in a quiche mood now and again, and the last time it hit I had a big bag of fresh chanterelles. Golden chunks of mushroom in a custard studded with bits of salty bacon, all captured in a crumbly crust - now that's a meal.

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Quiche with golden chanterelles and bacon

by Erika Kerekes December-20-2011

Chunks of golden chanterelle mushrooms and crumbled bacon suspended in a creamy custard, baked up in a flaky tart crust.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp sea salt, divided
• 2/3 cup olive oil
• scant 1/3 cup milk
• 4 slices thick-cut bacon, diced
• 1/2 pound golden chanterelle mushrooms (substitute any fresh wild mushrooms), cleaned and chopped
• 4 ounces fresh goat cheese (chevre)
• 1 bunch green onions, chopped
• 3 eggs
• 3/4 cup half-and-half
• 1/4 tsp dry mustard powder
• freshly ground pepper

Instructions

Make the crust: In a large bowl, whisk together the flour and 1/4 tsp salt. In a measuring cup, lightly mix the olive oil and milk. Pour the olive oil mixture into the flour mixture and stir the dough together with a fork. When it comes together, use one hand to turn it over on itself in the bowl, kneading lightly, about 6 times. Turn the dough into a pie plate and press it up the sides and over the bottom of the baking dish, making sure there are no cracks visible. Put the unbaked crust in the refrigerator while you make the filling.Heat a large skillet over medium heat and cook the bacon until crisp. Take the bacon pieces out of the skillet and drain them on a plate lined with several layers of paper towel. Pour most of the bacon fat out of the pan, leaving just enough to saute the mushrooms. Add the chopped chanterelles to the pan and saute over medium-high heat about 10 minutes, until the mushrooms have given off their liquid and most of the moisture has boiled off. Remove the pan from the heat. Preheat the oven to 375 degrees.Take the pie plate out of the refrigerator and crumble the goat cheese over the bottom crust. Scatter the green onions over the cheese, then pour in the bacon and mushrooms. In a large bowl, whisk together the eggs, half-and-half, dry mustard powder, remaining 1/4 tsp salt and freshly ground pepper. Pour the egg mixture over the stuff in the unbaked crust. Line a baking sheet with foil to catch any drips and put the pie plate on top of the foil. Bake the quiche about 45 minutes, until the middle is set, the top is lightly browned and the crust is golden brown. Let cool at least 30 minutes so the quiche has time to set up - otherwise it will fall apart when you cut it. Serve at room temperature.

Details

Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Yield: 8 servings

Wild mushroom soup with truffles

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Wild mushroom soup with truffles (photo: Lynne Hemer, Cook and Be Merry)

 I own six dozen of the small juice glasses in the photo above. I bought them at Ikea for Trufflepalooza 2010 because I needed something in which to serve the truffled corn bisque to six dozen guests. Soup at a cocktail party is much easier sipped than spooned.

For Trufflepalooza 2011 I actually planned the menu around the glasses. I served three of the 16 courses in them, including truffled wild mushroom soup. It's a dressed-up version of a soup I make all year long for my mushroom-loving husband. With the right equipment (big pot and immersion blender for sure, egg slicer optional) it's one of the easiest and tastiest soups you'll ever serve.

Note: If you want your mushroom soup ultra-smooth, put it through a fine-mesh sieve before serving, or use a Vitamix or other super-strength countertop blender instead of an immersion blender. I like a little texture myself, but it's up to you.

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Wild mushroom soup with truffles

by Erika Kerekes August-29-2011

Fresh crimini and dried porcini mushrooms combine with black summer truffles to give this soup a huge dose of umami.

Ingredients

• 2 ounces dried porcini mushrooms
• 2 pounds fresh crimini mushrooms
• 3 Tbsp butter
• 6 large shallots, finely chopped
• 6 cups chicken stock
• 1/2 cup heavy cream
• 2 Tbsp white truffle oil
• 1/2 small fresh black summer truffle (optional)
• salt and pepper to taste
• juice of 1/2 lemon

Instructions

Cover the dried porcini mushrooms with boiling water in a small bowl. Let sit 1 hour.Rinse the crimini mushrooms briefly, making sure all the dirt and grit is gone. I know real chefs don't like to wash mushrooms for fear they'll get soggy, but I've eaten my share of mushroom grit and I don't like it. Soggy mushrooms won't ruin soup. I like them clean.Remove the stems from the caps - you'll just be using the tops in this soup. Keep the stems in a zip-top back in the freezer and use them to make mushroom or vegetable stock another time. You could slice or chop the mushrooms with a knife, but I think it's a lot more fun to use an egg slicer. Put the mushroom cap upside-down on the slicer, then press down the top. You'll get all those mushrooms sliced perfectly evenly in no time. Yes, I realize the soup will be pureed and no one will ever see how perfectly uniform those slices were. But you'll know. Also, this is a great job to delegate to your kids - they love the egg slicer.In a large pot, melt the butter and add the shallots. Saute the shallots about 6 minutes, until they're softened but not browned. Add the sliced mushrooms. Drain the soaked porcini, reserving the liquid, and add the porcini to the pot. Pour in the soaking liquid carefully, making sure any grit in the bottom of the bowl stays in the bowl. Add the chicken stock, bring the pot to a boil, turn it down, and simmer the soup about 20 minutes.When the vegetables are very soft, puree the soup with a hand-held immersion blender. Stir in the cream, truffle oil, grated truffles if using, salt and pepper, and lemon juice. Taste and adjust the seasoning as necessary. Serve immediately.

Details

Prep time: 1 hour Cook time: 30 mins Total time: 1 hour 30 mins Yield: 8 bowl-size servings (or 20+ cocktail party sips)

Oyster mushroom fricassee recipe on The Mushroom Channel blog

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Why is it so hard to take pictures of cooked mushrooms? I struggled and struggled with this one - shot it four different ways before I finally came up with this one for my latest post on The Mushroom Channel. It's the oyster mushroom fricassee from Le Saint Amour in Culver City, one of my favorite French restaurants.

The photo I took in the restaurant the first time, too dark. The second time, overexposed. My first attempt at home, pathetic. This one, passable. What to do? Wait, I have a solution! I just need to take Rachel from Inside the Kaganoff Kitchen with me everywhere I go. Rachel, I hope you're available for the foreseeable future. Please bring your camera.

Head on over to The Mushroom Channel to read about this delicious, ultra-French-but-so-easy-to-make-at-home dish!

Mushroom beef gravy recipe on The Mushroom Channel blog

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Remember my triumphant photo of cat food - I mean, mushroom beef gravy over biscuits - I posted last month? Well, my recipe's up today on the Mushroom Channel, where I'm one of many food blogging contributors this year. Stop by and leave a comment!

Click here: Mushroom beef gravy recipe from In Erika's Kitchen on the Mushroom Channel