Feature Friday: Long Weekend Recipes
After a long and grueling winter, Canadians look forward to the Victoria Day long weekend as it signifies the beginning of summer (phew, finally!).
With cold drinks in hand, we flock to social gatherings and backyard barbecues hosted by family and friends.
With all the relaxing and socializing that’s happening, planning a menu to serve your guests is probably the last thing on your mind. That’s why Mushrooms Canada has come up with the three best mushroom recipes to serve at your get-together this holiday weekend.
Fresh Mushroom and Tomato Salsa
Serve with baked tortilla chips for a low calorie snack. It is also a great accompaniment to burgers, scrambled eggs and grilled fish or meat. For a Tex -Mex flavour substitute cilantro for basil and parsley.
4 oz sliced fresh Mushrooms 125 g
1 large ripe tomato, seeded 1
1/3 cup diced red or green onion 75 mL
2 cloves garlic, minced 2
1-1½ tbsp minced jalapeno pepper* 15-22 mL
1 tbsp olive oil 15 mL
1½ tbsp lime juice 22 mL
1 tbsp Each minced fresh basil and parsley 15 mL
1/4 tsp salt 1 mL
Dice sliced mushrooms to yield 1 ½ cups (375 mL) and dice tomato to yield 1 cup (250 mL). In a bowl combine mushrooms, tomatoes, onion, garlic, jalapeno, olive oil, lime juice, basil, parsley, and salt; stir to combine well. Let stand 20 minutes to allow flavours to develop or chill up to 24 hrs. Makes 3 cups (750 mL)
*Jalapeno peppers vary in heat so taste and adjust as desired.
Mushroom Layered Salad
An easy salad to make the day before for a relaxed buffet, picnic or potluck dinner. For convenience buy pre- sliced ready to serve mushrooms. Let salad chill for 3-24 hours.
4 cups mixed salad greens OR spinach 1 L
1 cup thinly sliced carrots 250 mL
1 lb. sliced fresh Mushrooms 500 g
1 cup cooked fresh OR frozen green peas 250 mL
1 cup chopped mixed sweet peppers 250 mL
1 cup chopped red onion 250 mL
1/2 cup light mayonnaise 125 mL
1/4 cup 2% yogurt 50 mL
1/4 cup lemon juice or white wine vinegar 50 mL
1/4 cup grated Parmesan cheese 50 mL
1/4 tsp ground pepper 2 mL
In 3.5 qt /3.5L salad bowl, arrange layers, starting with salad greens, carrots, mushrooms, peas, peppers and onion. In small bowl, combine mayonnaise, yogurt, lemon juice, Parmesan and pepper. Spread over top of salad. Cover with plastic wrap and store in refrigerator several hours or overnight. Toss before serving. Makes 8 servings.
Tip: Vary the vegetables according to the summer season and add cooked bacon bits with onions if desired.
Hamburgers with Caramelized Onions and Mushrooms
Dress up ready–made fresh or frozen plain patties with this yummy sweet and sour topping. It is great on cooked steak as well. For convenience make it ahead and reheat in microwave.
2 tbsp olive oil 25 mL
2 large onions, thinly sliced (about 3 cups/750 mL) 2
2 pkgs (227 g) pre-sliced fresh Mushrooms 2
2 cloves garlic, crushed 2
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL
1/4 cup water 50 mL
2 tbsp balsamic vinegar 25 mL
1 tbsp brown sugar 15 mL
2 tbsp minced fresh parsley (optional) 25 mL
4 4 oz/125 g lean hamburger patties 4
4 large hamburger buns split 4
Preheat barbecue to medium heat. In a 12”(30 cm) non-stick skillet heat oil on medium –high heat. Add onions and cook, stirring frequently 5-7 min or until starting to brown; add mushrooms and continue to cook and stir for another 5-7 minutes or until browned. Add garlic, salt, pepper and water; cover and simmer over low heat 10- 12 minutes or until tender. Stir in vinegar and parsley, if using.
Meanwhile grill patties according to directions or about 5 minutes on each side or until no longer pink inside. Place a burger on bottom half of each bun; top each with ½ cup (125 mL) warm mushroom topping and tops of buns. Makes 4 burgers or 2 cups (500 mL) topping for steak.
Variation: Spread bottom half of buns with garlic mayonnaise and top each one with a lettuce leaf, then the burger and toppings.
So enjoy this holiday weekend with family, friends and good food!