Basil Beef & Mushroom Rice Bowls

Basil Beef & Mushroom Rice Bowls |

Well hello there, October.

I know it’s not the most original sentiment, but here it is: where the *bleep* did September disappear to? Oh, and while we’re at it, I’m kinda wondering what happened to August. And July.

Summer |

In this part of the world we wait SO long and SO patiently for the warm summer months, and then BOOM, before we know it it’s almost time to pull out the parkas again.

Summer |

If the silence on my blog didn’t make it obvious, we had a pretty busy summer over here. I’ve written in the past about lamenting summer’s end, and reflecting on all the summery stuff that I had planned, but failed, to tick off my bucket list. But I was determined that this summer would not end on such a tearful note.

Summer |

So we packed it full of fun, as best we could with two little ones underfoot. We dragged our brood to New York City and cycled them through Central Park, among other kid-friendly activities. We visited a friend’s vineyard one weekend and a different friend’s cottage on another. (We have the most awesome friends, clearly). We spent a weekend driving through the country roads of Prince Edward County, teaching our kiddos the simple pleasure of tractor-spotting and “I Spy”. We swam in lakes, in swimming pools, and in the Pacific Ocean. My oldest learned to ride a two-wheeler and swim across the pool. It was a glorious summer, really. Filled to the brim with friends, family, food and so much fun.

Summer |

Summer |

We are settling into fall. Slowly. I’m grateful for the routine of school days and activities (mostly) and I’m spending more time on making plans for my new business venture (more on that very soon, I promise!). And then there’s the food. While nothing quite measures up to summer salads and barbecue fare, autumn comfort food comes pretty darn close.

These Thai-inspired Basil Beef & Mushroom Rice Bowls are pretty much the perfect food for transitioning from warm-to-cooler temps, and from summer to fall appetites. Hearty and satisfying, and yet bursting with the summery flavour of fresh basil (lots of it). And since you can get them on the table in under 30 minutes, they suit a busy fall schedule, too.

Basil Beef & Mushroom Rice Bowls |

For the recipe, head over and see my friends at Mushrooms Canada.

And hey before I forget: Happy Thanksgiving! It sure snuck up on me this year. So much so that I haven’t ordered a turkey and I’m contemplating making a reservation instead (I know, I know). But no matter what you eat and where you eat it, I hope you are blessed with the love of family and friends to share it with.


7 Responses to Basil Beef & Mushroom Rice Bowls

  1. Antony2 June 13, 2018 at 2:57 am #

    You wrote it well, I read it with pleasure.

  2. aisha May 15, 2018 at 4:05 am #

    This looks really very tasty

  3. Cheap essay writing service uk May 8, 2018 at 7:34 am #

    You can saute the mushrooms. Pour it on top of beef & rice and make a little beef gravy with the drippings and pour some around on the rice before you put the beef & saute mushrooms on top.

  4. KarenPorter April 27, 2018 at 7:32 am #

    The article is prepared attractively. You can get to know about Basil Beef & Mushroom Rice Bowls if you read the article. Beef is one of the food items that people love to eat along with the mushroom. If you would like to know how to prepare Basil Beef & Mushroom Rice Bowls, you have to read the article. You can find a few images right through the article which give you a clear idea about the overall article

  5. Sam Moore March 8, 2017 at 4:44 am #

    This looks mouth watering Sarah! I’ve been an avid reader of your blog, and your recipes and dish variations are something that I look forward to every month. Actually, I am trying to put up a small catering business featuring some of the foods that you are sharing here in your blog. The most favorite one (so far) that looks pretty easy and tastes so heavenly is the Chicken Adobo you shared 2 years ago. The taste is really something to crave for as the sour and salty taste of the marinate mixes with chicken and my appetite becomes so pleasurable.
    I really hope you could share more recipes like that. I just noticed that it becomes seldom that you post new content in your blog. I hope to hear something new from you soon.

    With Love,


  6. natalie (big fan!) November 16, 2016 at 6:33 am #

    So good to see some recipes from you again. And congrats on a glorious summer indeed.

    Now, my question: Is there a way to omit the cornstarch (am really not a fan of it…)? If there was a hack I could build in to keep it out, I would be delighted. As always your culinary genius is appreciated!

    • Sarah November 21, 2016 at 12:06 pm #

      Hello old friend! Hope life across the world is great :-). You could probably omit it. The sauce will be a little thinner but if you are ok with that then go for it. OR…you could always use another plant starch if you don’t like corn starch? Maybe arrowroot or something like that…

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