Fresh Ontario Mushroom Cheddar Burger with Roasted Peppers, Sweet and Sour Shallots, Chipotle Mayo and Portabello Fries
Preparation Time: 40 mins. Cooking Time: 20 mins.
The Mushroom burger done right! This burger screams FRESH MUSHROOM FLAVOUR! Use any mushrooms you like – not only is this recipe versatile, but it is easy to make and enjoy. Served with meaty Portabella fries and a spicy Mayo dip, this is one mushroom dish that can’t be resisted!
Ingredients 1 shallot, sliced 1 2 tbsp red wine vinegar 25 mL 1/2 tsp salt 2 mL 1/2 tsp sugar 2 mL 1/4 cup mayonnaise 50 mL 2 tbsp lemon or lime juice 25 mL 1/2 tsp canned chipotle pepper in adobo sauce, minced 125 mL 2 tbsp + 1 tsp butter 25 mL + 5 mL 5 each Crimini, Oyster and Shitake mushrooms, sliced 5 1 garlic, minced 1 1 tbsp flour 15 mL 1/4 tsp ground cumin 1 mL 1 tsp thyme, chopped 5 mL salt and pepper, to taste 1/4 cup cheddar cheese, shredded 50 mL 4 cups vegetable oil, for frying 1 L 2 portabella mushrooms 2 1/4 cup flour 50 mL 2 tsp Cajun spice mix 10 mL 1 egg 1 2 tbsp water 25 mL 1/2 cup panko bread crumbs 125 mL 1 Focaccia or hamburger bun 1 2 tbsp roasted red peppers 25 mL 1 lettuce leaf 1
Method In a small bowl, mix together shallots, vinegar, salt and sugar; set aside.
In a small bowl, mix together mayonnaise, lemon or lime juice and chipotle pepper; set aside. In a medium frying pan over medium heat, melt 2 tbsp (25 mL) butter. Add mushrooms and garlic and sauté for 5-6 minutes or until mushrooms are tender. Add flour, cumin, thyme, salt and pepper; mix together. Remove from the pan and let cool to room temperature. Using a 4 inch ring mold, on a square of wax paper, fit ½ of the mushroom mixture into the mold and press down. Top with cheese, then the rest of the mushroom mixture. Press down gently to hold shape. In same frying pan, over medium-high heat, melt remaining 1 tsp (5 mL) butter. Carefully remove mushroom patty from mold and place in pan. Reduce heat to medium-low and cook for 4 minutes; turn patty over and cook for an additional 4-5 minutes or until patty is browned and heated through.
Heat vegetable oil in deep fryer to 350°F.
While patty is cooking, remove stems from mushrooms and slice into 1” (2.5 cm) strips. Set up breading station with 3 shallow bowls or pie plates. Mix together flour and Cajun spice mix in first bowl, egg and water in second bowl and put panko bread crumbs in third bowl. Dip mushroom strips to coat in seasoned flour, then in egg mixture and then breadcrumbs. Place in deep fryer and cook for 3 minutes or until light golden brown. Remove from fryer and drain on paper towel; season with salt.
Cut bun in half and spread with chipotle mayonnaise. Place lettuce leaf and warm burger on bottom ½ of bun; top with sweet and sour shallots, roasted red peppers and bun top. Serve with Portabella fries and remaining chipotle mayonnaise for dipping.
Make 1 serving
Tips: • If you don’t have a ring mold, burger can be formed in by hand. • If you don’t have a deep fryer, you can shallow fry in a deep skillet with ¼ cup vegetable oil; fry on all sides until golden brown and soft.
Canadore’s Mushroom Cannelloni recipe and cooking video wowed the judges in the Third Annual “Make it with Mushrooms Student Chef Challenge.”
“Creamy, elegant and surprisingly easy to prepare,” says Clare Jones, home economist, nutritionist, and judge in this year’s Make It With Mushrooms Student Chef Challenge. “The team from Canadore College certainly brought their A-game when creating both their written recipe and corresponding cooking video.”
Similar to last year, this year’s challenge was extremely close with only a few points separating the first, second and third place winners, but in the end Canadore College claimed the title.
The Canadore College student chef team, consisting of Ryan Stencill and Isaac Bonfield, joined by video team Matthew Fraboni and Jeff Chattaway, worked under the direction of their course director Derek Lawday to create an elegant, yet simple recipe; Canadian Mushroom Cannelloni in a Goat Cheese Tarragon Cream Sauce.
Judging was based on a set of criteria that tested the student chefs’ culinary skills; taste, presentation and originality. Also included in this year’s challenge was a video submission. Videos were judged on a set of criteria including delivery of messages, originality and entertainment.
As the winning team, Canadore Collge was awarded a certificate recognizing their achievement as well as a $1,500 grant for their program, $1,500 for the student chef team, and an additional $600 for the video team.
“We plan to contribute our winnings towards our education and future competitions,” says the Canadore Student Chef team. Course Director Derek Lawday says the grant money will be used to “purchase equipment and offset travel to other competitions.”
This was the third Make It With Mushrooms Student Chef Challenge conducted by Mushrooms Canada. Seven community colleges accepted the challenge back in September, and each submitted a mushroom recipe and cooking video.
“This year’s challenge was distinctively different than last years, as we had removed the cook-off portion and replaced it with a video submission,” says Mushrooms Canada Marketing Manager Brittany Stager. With the demand for online cooking videos rising, Mushrooms Canada sees this challenge as a unique way to highlight fresh Ontario Mushrooms, and for the Colleges’ Culinary programs to showcase their students, culinary abilities, and facilities.
Interested in where your fresh mushrooms come from? Then check out Maribel Linfield's interview with Whitecrest Mushroom Farm owner Murray Good.
Murray explains the whole process of mushrooms growing, and debunks a few myths along the way.
Then roll up your sleeves and throw on an apron, it's cooking time with me! I show Maribel how easy it is to prepare my favourite recipe, Sweet and Spicy Stir-Fried Mushrooms.
Mushrooms Canada has another great new cooking video up on our YouTube Channel called Thai Noodle and Vegetable Salad. This recipes is light, simple to prepare, and tastes even better after a day in the refrigerator.
A popular salad to serve as part of an Asian meal or an accompaniment to grilled fish or meat or serve for a lunch or light dinner.
Ingredients 6 oz. rice stick noodles 180 g
Salad Dressing: 2 tbsp Each hoisin sauce and rice vinegar 25 mL 2 tbsp Each sesame oil and soya sauce 25 mL 2 tbsp lime juice 25 mL 2 large cloves garlic, crushed 2 1½ tsp finely grated fresh gingerroot 7 mL 8 oz. sliced fresh Mushrooms (white or crimini) 250 g 1 cup julienned sweet red pepper 250 mL 1 cup julienned snow peas 250 mL 1 cup purchased pre-shredded carrot*250 mL 2 green onions, diagonally sliced 2 1/2 cup chopped fresh cilantro leaves 125 mL
Method In a large bowl soak noodles in hot water for 20 minutes; drain and cook in boiling water for 2 minutes; drain well and place in large bowl.Meanwhile in a measuring cup or jar with lid combine hoisin sauce, rice vinegar, sesame oil, soya sauce, lime juice, garlic and gingerroot; stir or shake to blend well. Pour half of the dressing over drained cooked noodles.Toss mushrooms, pepper, peas, carrot, onions and cilantro and remaining dressing with noodles. Serve at room temperature or chill until the next day. Garnish as desired when serving.
*Substitute julienned carrot for pre shredded carrot.
Variations:
Substitute 1 cup (250 mL) prepared Asian dressing and 2 tbsp (25 mL) lime juice and 2 tbsp (25 mL) soya sauce for the dressing above.
Substitute whole wheat linguine or fettuccine for rice stick noodles and cook according to package directions.
While checking out all the great mushroom cooking videos on YouTube, I came across Winegar's "Grill it Gourmet" Series, and since grilling season is in full swing, I thought that I would share their video on grilling yummy Mushroom Kabobs.
Recognize this recipe? I gave you a little "behind the scenes" peek of it all the way back in January while we were on set filming. Finally I get to share the finished video with you today as our Feature Friday!
Panini literally means little breads, but in Italy it often refers to a sandwich. This delicious and nutritious panini is easy to prepare using several ingredients you may already have in your kitchen. Fresh mushrooms add a thick meaty texture to this vegetarian meal. You can use goat cheese and arugula for a different flavour profile. This recipe makes the perfect lunch or light dinner, it can be served with a side salad or soup for a complete meal.
Ingredients: 1 tbsp olive oil 15 mL 8 oz sliced fresh mushrooms 250 g 1 large clove garlic, crushed 1 1 tsp dried basil leaves 5 mL 1/2 cup chopped oil packed sun-dried tomatoes, drained 125 mL 2 cups grated old Cheddar cheese 500 mL 4 oval panini rolls (about 4"/10 cm), halved 4 1 cup baby spinach leaves 250 mL
Method In a medium frying pan heat oil over medium-high heat; add mushrooms and cook, stirring occasionally, for 3 minutes or until just until starting to brown. Stir in garlic and basil; cook 1 minute. Remove from heat and set aside. In a small bowl mix cheese and tomatoes; spread evenly on bottom half of each roll. Arrange the mushrooms, and spinach leaves, evenly on top of cheese. Top with the other half of each roll and press firmly.Place in preheated sandwich grill* (according to manufacturers directions) cook about 8 minutes or until lightly browned and cheese has melted. Cut sandwiches in half to serve. Makes 4 servings.
*If sandwich grill is not available heat a well seasoned ridged grill pan OR a non-stick skillet over medium heat. Place sandwiches in pan and place another heat-proof pan or skillet on top of sandwiches; weight down with canned goods and cook 3-4 minutes or until lightly browned. Turn panini over and repeat for other side. Lower heat after sandwich is browned to melt cheese.
Tip: Substitute other crusty rolls or Kaiser buns for panini rolls OR substitute 8 slices (½”/1 cm thick) French, Italian or Sour dough bread.
Variation: Substitute ½ cup (125 mL) softened goat cheese (about 4 oz /120 g) for Cheddar and baby arugula leaves for spinach.
How does that old saying go? The way to a man's heart is through his stomach? If that's the case, you will certainly win over Dad's heart this Father's Day with this fast and easy recipe, Baked Eggs with Mushrooms.
This is the perfect breakfast to start Dad's day off right. Filled with lots of B-Vitamins, minerals, antioxidants, and protein, Baked Eggs with Mushrooms will give the whole family energy to enjoy this special day.
No need to boil, poach or scramble just bake eggs in the oven on a tasty mushroom sauté. If you don’t have ramekins try using gratin dishes, oven –proof soup, dessert or cereal dishes, coffee mugs or custard cups.
Ingredients 1 tbsp vegetable oil 15 mL 8 oz fresh sliced fresh Mushrooms 250 g 1/3 cup diced red pepper (optional) 75 mL 1 tbsp minced fresh parsley (optional) 15 mL 1/4 tsp Each salt and pepper 1 mL 1/2 tsp dried thyme, tarragon or basil (optional) 2 mL 4 large eggs 4 1/3 cup shredded Cheddar cheese 75 mL
Method Preheat oven or toaster oven to 350 ºF (180ºC). In a medium skillet heat oil over medium–high heat, sauté mushrooms 5-7 minutes or until lightly browned and moisture is released. Add red pepper, parsley, salt, pepper and herb if using; sauté 1 minute. Spoon evenly into 4 lightly greased (6 oz/ 90 mL) ramekins. Crack one egg into each ramekin and sprinkle cheese evenly on top. Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set). Serve with toast to dip in the soft yolk.
Makes 4 servings
Tip: If using wide gratin dishes in place of ramekins make a well in the middle of the mushrooms and crack eggs into the well; increase cheese to ½ cup (125 mL). For brunch bake herbed tomato halves in the oven with the eggs.
Variations: 1. Substitute Swiss or Havarti with jalapeno cheese for Cheddar. 2. Substitute diced cooked ham for red pepper. 3. Substitute ½ cup (125 mL) salsa or chili sauce for the red pepper, salt pepper and herbs. 4. French Style: for a softer texture eggs may be baked in a water bath. Place the filled ramekins in a roasting pan or baking pan (large enough so they are not touching each other). Place the pan on the oven shelf and pour in enough boiling water into the pan to reach ½-2/3 up the side of the ramekin. Bake as directed 12- 15 minutes.
Nutritional Information (Per Serving): Calories 152, Sodium 263 mg, Protein 9.4 g, Fat 11.7 g, Carbohydrates 2.6 g, Dietary Fibre 0.9 g
The weather is warming up and the sun is shining bright, could that mean that grilling season is finally upon us? Well, Mushrooms Canada has the perfect recipe video for this very occasion, Grilled Mushroom Oriental Salad. Simple to prepare and packed full of flavour, this recipe is a big crowd pleaser.
Assorted fresh mushrooms and a zesty oriental style dressing are the stars in this warm zippy salad - perfect for lunch or to accompany grilled meat. This mushroom recipe is not only easy but healthy too.
Ingredients 3 tbsp each vegetable oil and soy sauce 45 mL 1/3 cup rice vinegar 75 mL 2 cloves garlic, minced 2 1 tbsp Dijon mustard 15 mL 2 green onions, chopped 2 1 tbsp finely minced gingerroot 15 mL 1 lb. assorted sliced fresh Mushrooms (white button, crimini, portabella, shiitake, oyster) 500 g 3 tbsp teriyaki sauce 45 mL 16 cups mixed salad greens or baby spinach 4 L 1 tbsp sesame seeds 15 mL
Method In small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and gingerroot; set aside. Pile mushrooms in centre of large piece of heavy-duty aluminum foil. Drizzle with teriyaki sauce. Fold edges and ends to seal well. Barbecue on high heat about 5-6 minutes or until steaming. Heat dressing on barbecue or stove top just until boiling. Divide salad greens evenly among 4 large salad plates. Top with warm mushroom slices and drizzle with hot dressing. Sprinkle sesame seeds on top. Serve immediately.
Makes 4 main course servings.
Tips: Prepare dressing in micro proof bowl or glass (2 cup/500 mL) measuring cup and heat in microwave until boiling. Mushrooms could be cooked in 425º F (220 ºC) oven instead of barbecue.
Variation: Substitute roasted garlic teriyaki sauce for plain teriyaki sauce.
Although we like to believe that everyone uses fresh Canadian mushrooms, that is not always the case. Dried mushrooms are becoming more popular as they keep well in the pantry, and are convenient to have on hand (just in case you run out of fresh!).
But how do you reconstitute them properly so they maintain a pleasant flavour and favourable texture?
Chef Lori Schneider, owner of a Catering company in Austin, Texas, has the perfect video showing How to Reconstitute Dried Mushrooms. posted by Brittany
Mushrooms Canada has another delicious new cooking video up on our YouTube Channel called French Mushroom Soup. This easy to make, creamy soup is rich in mushroom flavour, and makes the perfect starter for a dinner party. A splash of white wine adds a nice contrast that will leave your guests wondering how long you slaved away in the kitchen on this one.
Subtle herbs compliment the rich mushroom flavour in this decadent soup. It makes a perfect starter to a luncheon or dinner party.
Ingredients 1/4 cup butter 50 mL 1 lb. fresh Mushrooms, thinly sliced 500 g 1/3 cup flour 75 mL 6 cups chicken broth 1.5 L 1/2 tsp dried thyme leaves 2 mL 1 bay leaf 1 1/4 cup chopped green onions 50 mL 2 large egg yolks 2 1/2 cup whipping cream 125 mL White pepper to taste 2 tbsp minced parsley 25 mL
Method In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.
Makes 8 servings
NOTE: If table cream is substituted and allowed to boil it will curdle.
It's that time of year again! March Break; a whole week off, the perfect time to spend with family on vacation or perhaps just at home. Mushrooms Canada and The Cap Crew have some great ways to keep the kids busy this March Break with some fun activities and great recipes.
Get the kids involved in the dinner making process with this great recipe for Stuffed Pizza Pockets. Watch the Stuffed Pizza Pockets Video to see how truly easy it is.
A larger version of this Italian recipe is often called a calzone. Vary the fillings to your families liking and you will win raves at the table.
Ingredients 5-6 medium fresh white Mushrooms (about 3 oz/90g pre-sliced) 1/2 cup diced green pepper 125 mL 1/4 cup pre-cooked bacon pieces or pepperoni 50 mL 1/2 cup pizza or spaghetti sauce 125 mL 3/4 cup pre-shredded mozzarella or Italian cheese blend 175 mL 1 pkg (10 oz/283 g) refrigerated pizza dough 1 1 tbsp milk 15 mL 1 tbsp grated Parmesan cheese 15 mL
Method
Clean mushrooms with a damp paper towel or mushroom brush. On the cutting board with the sharp knife trim bottom of stems; coarsely chop the mushrooms to fill 1¼ cups (300 mL).
Place the mushrooms, diced green pepper, bacon, pizza sauce and cheese in the bowl; stir to mix well. Preheat oven to 425ºF (220ºC).
On a lightly floured counter or cutting board unroll the pizza dough according to package directions. Roll or press out to 12”(30 cm) x10” (25 cm) rectangle. With sharp knife cut into 4 equal pieces.
Using a pastry brush moisten edges of each piece of dough with water. Mound ¼ of mixture onto half of each piece of dough leaving a ½”(1 cm) border. Pull and stretch the other half of dough over the filling and press edges firmly together.
Lightly spray a large baking sheet with cooking spray and place pizza pockets about 2”(5 cm) apart on it. With the tines of a fork press edges firmly again to seal and prick a few holes in the top to allow steam to escape.
Brush top of pockets with milk and sprinkle with Parmesan cheese.
Place baking sheet in middle of oven and bake for 13 –15 min until lightly browned and crisp on top.
Using oven mitts remove baking sheet from oven and place on cooling rack for 5 minutes.
With sharp knife cut in half diagonally to serve if desired.
Makes 4 pizza pockets
Tip: If rolling dough on a cutting board, place a damp dishcloth under the board to prevent it from moving around.
Variations: Substitute broccoli for green pepper and ham for bacon.
If you make this recipe with the kids we would love for you to share your experiences, stories and photos, so feel free to drop us a line (or photo) in the comments section.
Have a great weekend, and a wonderful March Break!
Mushrooms Canada has another great new cooking video up on our YouTube Channel called Mushroom and Prosciutto Cups. This recipes is very easy to prepare, and is sure to impress all your guests at your next get together.
Bite into these flavourful appetizers and experience a wonderful contrast of textures from the crisp shell to the soft creamy filling.
Ingredients 24 thin wonton wrappers 24 1 tbsp olive oil 15 mL 1 small onion, diced 1 8 oz fresh mushrooms, coarsley chopped 250 g 1 clove garlic, minced 1 1/2 tsp dried rosemary leaves 2 mL 1/4 cup water 50 mL 1 tbsp balsamic vinegar 15 mL 1 pkg (250g) light cream cheese, cubed 1 1/2 cup minced lean prosciutto (about 1 1/2 oz/45 g) 125 mL Freshly ground pepper to taste
Garnishes: minced fresh parsley, diced red pepper or grated Parmesan cheese (optional)
Method Lightly coat mini muffin pans with cooking spray. Separate wonton wrappers and press into mini muffin pans, pleating to form a cup. Bake in a 350°F (180°C) oven for 7-9 minutes or until crisp and golden brown. Remove from pan and cool on rack. Meanwhile in large skillet heat oil over medium-high heat; add onion and sauté until lightly softened, about 2 minutes. Stir in mushrooms, garlic and rosemary and sauté about 4 minutes or until lightly browned. Reduce heat to medium; add water and vinegar cook another 1-2 minutes. Stir in cheese cubes and heat, stirring constantly until melted and well mixed. Remove from heat and stir in prosciutto until evenly combined. Taste and add pepper; spoon about 1½ tbsp (22 mL) of mixture into each cup; garnish as desired. Serve warm.
Makes 24 Appetizers
*Wonton wrappers can be found in the produce section of most supermarkets or in Oriental stores.
Tips: Wonton cups can be baked 1 week in advance; cool and store in an airtight container. The filling can also be made ahead, refrigerated or frozen and then reheated over low heat, adding about 1 tbsp (15 mL) water if too thick OR fill the cups and heat in 350°F (180°C) oven for 5-10 minutes or until warm.
Welcome to Feature Friday, a weekly post about new and exciting mushroom information from Mushrooms Canada and around the web. I come across great articles, recipes, and videos on a regular basis, and would love to share these great finds with all you mushroom lovers, Feature Friday gives me the opportunity to do just that!
Today's Feature Friday is brought to you by Mushrooms Canada.
We have a great new cooking video up on our YouTube Channel called Asian Mushroom Lettuce Wraps. This recipes is simply delicious and easy to prepare. Take a minute and check it out here.
This is a low fat, super fresh tasting version of the Chinese classic. Since they can be eaten in hands it is kid friendly and makes a good summertime lunch, appetizer or supper. The mixture can be made ahead and reheated to serve, so why not double the recipe.
Ingredients 8 oz fresh Mushrooms 250 g 1 tbsp vegetable oil 15 mL 8 oz ground lean chicken 250 g 2½ tbsp grated fresh gingerroot 32 mL 3 cloves garlic, crushed 3 3 tbsp Each soy sauce, hoisin sauce and rice vinegar 45 mL ¼ - ½ tsp Asian chile or hot sauce (optional) 1-2 mL 1/2 cup chopped green onions 125 mL 6 hearts of Romaine lettuce leaves 6
Garnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce.
Method Finely chop mushrooms in food processor or by hand to yield 3 cups (750 mL). Heat oil in large skillet over medium-high heat; add chicken breaking up with spoon. Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Stir in soy sauce, hoisin sauce, rice vinegar. Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chile or hot sauce if desired. Stir in green onion just before serving.
Present lettuce leaves and a bowl of filling on a platter or tray. Have guests help themselves by spooning filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose and eat in hands OR serve filled lettuce leaves open face on a plate and serve with cooked rice or rice salad and steamed snow peas.
Makes 6 lettuce wraps (3 servings).
Note: Reheat in microwave or in skillet, adding a little water if necessary.
Variation: Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.
Welcome to Behind the Scenes at Mushrooms Canada! I will be hosting this ongoing special, giving you a peek at what goes on Behind the Scenes here at Mushrooms Canada.
This first edition of Behind the Scenes will take you into the world of shooting a mushroom cooking video. On we go!
Despite the bitter cold weather this morning, the cooking team and DailyWebTV.com arrived bright and early at the Hamilton Spectator "Go Cooking Kitchen" to film our latest set of Mushrooms Canada Cooking Videos. After six or seven trips back and forth from the car (in the freezing cold) we had all the supplies and gear inside, ready to be set up.
A lot goes into the set-up of this pretty simple kitchen. After only 1 hour the crew has set up three HD cameras, some very bright lights, and dressed the set to make it look more homey. You would be surprised what a little greenery, colourful bowls and a pepper grinder can do!
Clare and Meriel got straight to work on this one, managing to finish in just a few takes. And it's a good thing to, because it was breakfast time, and we were starving! There's nothing like a warm mushroom panini in the morning! While the camera crew and I stuffed our faces, Clare and Meriel set-up for the next video, Fragrant Thai Curry Dinner.
If you haven't tried this recipe, I would highly suggest you do, it is fantastic! By the end of the shoot the room was filled with the aromatic sense of mushrooms and curry, yum!
As always, when we are nearing the end of the day, a slight sense of panic always comes over the crew, "Are we going to have enough time to shoot the last video?" Luckily with some cooking video magic, and some sleight-of-hand thanks to Clare, we were able to "cook" the mushroom pilaf recipe in only 7 minutes.
So what's our secret? It's simple, bringing in a cooked version of the recipe and quickly switching it out for the uncooked. And with some simple camera magic, we have a fully cooked Mushroom, Walnut, and Barley Pilaf in 7 minutes flat. It's a good thing to, we finished up the video with only 5 minutes to spare, just enough time to enjoy a bowl of fresh pilaf!
Curious to see how the videos turned out? Well stay tuned, because the finished cooking videos will be posted shortly!
Thanks for stopping by and enjoying this edition of Behind the Scenes at Mushrooms Canada.
Funding for this project has been granted through the Canada-Ontario Research and Development Program,
as funded by Agriculture and Agri-Food Canada and the Ontario Ministry of Agriculture, Food and Rural Affairs
Onto the cooking! The agenda was pretty full with three great mushroom recipes; 
If you haven't tried this recipe, I would highly suggest you do, it is fantastic! By the end of the shoot the room was filled with the aromatic sense of mushrooms and curry, yum!
So what's our secret? It's simple, bringing in a cooked version of the recipe and quickly switching it out for the uncooked. And with some simple camera magic, we have a fully cooked Mushroom, Walnut, and Barley Pilaf in 7 minutes flat. It's a good thing to, we finished up the video with only 5 minutes to spare, just enough time to enjoy a bowl of fresh pilaf!
Curious to see how the videos turned out? Well stay tuned, because the finished cooking videos will be posted shortly!
