Fun at the London Wine and Food Show
We hope that you enjoyed the sample of Fresh Sautéed Mushrooms, and also had a chance to grab our new recipe booklet & brown paper bag.
If you were around all weekend the Food Network Cooking Stage was definenlty the place to be. On Saturday afternoon, I was joined on stage by Angie from the Dairy Farmers of Canada who talked a little bit about Brie as I cooked the delicious Baked Mushroom Topped Brie recipe.
Sunday’s main attraction was the oh-so-entertaining Chef Lynn Crawford, who cooked up a storm on stage with several volunteers. Lucky enough we were able to snap a quick picture with Lynn…
We also learned that she traveled to Oregon to go mushrooms picking, and is a true mushroom lover! Go Lynn! You can check out her new show “Pitchin’ In” on the Food Network.
We were also pleased to see that we were not the only ones at the show how appreciated fresh mushrooms. Fanshawe’s College’s Culinary Students were also there flambéing up a savoury Mushroom Crostini.
They were also kind enough to allow me to take down their “secret” recipe for you.
1 tbsp minced shallots
1 tbsp minced garlic
1 tsp minced thyme
1 tsp minced basil
1 cup sliced fresh mushrooms (crimini, shiitake, oyster)
1 tbsp brandy
2 tbsp chevre (goat cheese)
Baguette, melba rounds or crackers
In a hot pan saute shallots, garlic, thyme, basil, and mushrooms, about 4-5 minutes.
Add brandy to pan and flambé.
Stir in chevre until melted.
Serve on a lightly toasted baguette, melba round or cracker.
Mushrooms Canada also conducted a draw to win a T-Fal Hot Spot Frying Pan. Congratulations to Shirley G. from Chatham on winning, we hope you put it to good use sautéing up some fresh mushrooms!
Thanks again everyone for coming out to visit, we hope to see you again next year!
posted by Brittany