I hope that you all had a great Holiday, and are starting off the New Year right.
If any of you are like me and enjoy a really good recipe calendar, then you are going to appreciate this...
Mushrooms Canada has a new Free 2010 Calendar available for download! Simply download the PDF, and print off your calendar at home. It's instant, easy, and filled with great Mushroom recipes.
Mushrooms and Steak. They go together like... well, mushrooms and steak!
Take a look at this mouthwatering recipe that was sent over to me from the Beef Information Centre.
Glazed Beef Medallions with Mushrooms
This classic combination of steak and mushrooms is ready in minutes. With a little forward thinking, you can use Marinating Medallions and marinate before cooking (see Cook's Notes).
Ingredients ¾ cup(s) (175 mL) barbecue sauce 2 tbsp (30 mL) fresh lemon juice 4 cloves garlic, minced 3 green onions, thinly sliced 1 tsp (5 mL) crumbled dried rosemary 1½ lb (750 g) assorted mixed mushrooms (such as button, crimini, portabella, shiitake or oyster) 1 sweet onion, cut into wedges Salt and pepper 2 tbsp (30 mL) butter 1½ lb (750 g) Beef Strip Loin Grilling Medallions (about six), 1 inch (2. 5 cm) thick
Method 1. Combine barbecue sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup (50 mL) for basting. 2. Cut mushrooms and into large chunks, keeping oyster mushrooms whole. Toss with onion, and salt and pepper to taste. Pan-fry in butter in nonstick skillet over medium heat for about 12 minutes or until slightly caramelized and liquid has evaporated. Stir in remaining barbecue sauce mixture; heat through. 3. Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 5 to 6 minutes per side for medium-rare, brushing with reserved sauce occasionally. Let stand for 5 minutes. Serve each topped with pan-fried mushrooms.
Cook's Notes: If using Marinating Medallions, pierce meat all over and marinate in 1/4 cup (50 mL) of the basting sauce for 8 to 12 hours in fridge. Discard sauce used to marinate and grill as above, skipping the basting step.
Get your pencils, books and lunches packed, it’s back to school time!
Can you believe that it is almost September! And you know what that brings; the common parent challenge - what to pack in the children’s lunch bags that is fast, delicious and nutritious! A good place to start is fresh fruits and vegetables.
Canada’s Food Guide recommends children ages 4-13 eat 5-6 servings of Fruit & Vegetables a day. One hundred grams (100 g) of fresh mushrooms counts as 1 serving of Fruits & Vegetables. Not only are they low in calories and fat, they also provide vitamins, minerals, fibre and protein, all important in keeping your child going throughout the day.
So when pack your children’s lunch bags for the first day of school, add these fast, tasty and nutritious mushroom snacks:
· Mushroom Dippers Send along fresh whole or thick sliced mushrooms for dipping instead of crackers or chips. Vary the dip each day for a different flavour.
· Mushroom Pita Pocket Mix sliced mushrooms with shredded cheese, chopped vegetables of your choice, and low-fat Italian dressing. Seal in a plastic container and send along with half a whole wheat pita. Stuff the pita with mushroom mixture at lunch time for a fast and tasty meal. Get the full recipe here.
· Mushroom Guacamole In a sealable container, mix finely chopped mushrooms with mashed avocado, a sprinkle of lemon juice, and garlic. Send along with whole wheat tortilla chips or pitas for dipping.
· Mushroom Pizza Make a mock mushroom pizza with an English muffin, tomato sauce, sliced mushrooms, cheese and pepperoni. Send along in individual containers so that they can assemble the pizza at school. Eat cold, or heat in a microwave until warm.
Last Monday I was pretty successful with this challenge. I had a quick mushroom breakfast which consisted of Mushrooms & Scrambled Eggs on Toast, I threw a couple of sliced mushrooms into my salad at lunch, and had tasty Stir-Fried Beef with Mushrooms and Asparagus for dinner. I didn't include mushrooms as a snack (or a dessert... which I am still not sure about), but other than that, I did great!
For more Mushroom Monday inspiration, I have decided that I will share my recipes that I make at home. Most of the time I try to make the delicious mushroom recipes that are in our library, but sometimes I just throw whatever I have on hand into a pan. You will be able to find these recipes on my Recipezaar Page, and I will also share some here on the blog.
Stir-Fried Beef With Mushrooms and Asparagus Prep Time: 6 min. Cooking Time: 25 min.
This was my first "Mushroom Monday Challenge" dinner. I love stir-fries, and this one comes together in a snap. You can always use any vegetables that you may have on hand if you are short what's listed in the ingredients. Red or green peppers could be used if you don't have asparagus, even a little sliced carrot would be delicious.
Ingredients 2 tablespoons vegetable oil 1 beef steak, any kind, cut into 1 inch chunks (16-24 oz) 1 small onion, sliced 2 tablespoons fresh garlic, minced 1 tablespoon fresh ginger, grated (optional) 1/2 lb asparagus, sliced into 1-inch pieces 8 ounces sliced mushrooms 2 heads baby bok choy 2 tablespoons soy sauce 1 teaspoon sugar (optional) fresh ground black pepper 1/4 cup water 2 cups cooked white rice
Method 1. Cook the rice, as per package directions, while you prepare the stir-fry. 2. Add 1 tbsp to a large deep frying pan. Heat oil over high heat, about 30 seconds. Add beef to pan and cook until medium, or 3-5 minutes. Remove beef from pan, and set it aside. 3. Lower the heat to medium, and add the remaining 1 tbsp oil. Add onions, garlic, and ginger (if using). Stir and cook for 30 seconds, then add asparagus, mushrooms and bok choy, cook 3-4 minutes or until vegetables have softened. 4. Return beef to pan. Add soy sauce, sugar (if using), and pepper, toss to coat everything in sauce. Add 1/4 water, and raise heat to high, cook until water has slightly reduced and sauce starts to thicken. 5. Serve stir-fry over hot white rice.
Remember you can leave your experiences in the comments section of this post, email me, or blog about the Mushroom Monday Challenge on your own blog.
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.
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.
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!
This year, Mushrooms Canada is taking part in a 5 week Student Placement Program with a local college. This gives one lucky student the opportunity to work along side me in my daily efforts to plan and implement our marketing strategies. So let's get to know her a little bit.
I am excited to welcome Mushrooms Canada's very first Guest Blogger, Nikki from Conestoga College.
Hello everyone my name is Nikki. I am a student at Conestoga College and I am just starting my 5 week Work Study Placement at Mushrooms Canada. I chose Mushrooms Canada because of two reasons: (1) I love mushrooms, (2) I am interested in Agricultural marketing. During my placement I am looking forward to seeing cooking video production, taking part in company discussion and using my creative skills to design new mushroom materials. I know that I will learn a lot about advertising & marketing in the agricultural sector from Brittany and am really excited about his opportunity. Thanks for having me as a trainee and I will keep you posted on how everything is going during my 5 weeks!
I have always liked mushrooms with dip, but since I don’t do the grocery shopping they don’t come around very often. I never really knew how to cook them, except sautéing them and add them to pasta, but Brittany has introduced me to all the delicious recipes they have on www.mushrooms.ca, and I can’t wait to make some of them! I am going to start using mushrooms in my everyday cooking because I just found out that they are surprisingly good for you; low cal, low fat and tons of vitamins, and hey, this gal’s gotta watch her weight ;)
Ingredients 8 oz whole fresh mixed Mushrooms 250 g (white, crimini, portabella or shiitake) 2 tbsp vegetable oil 25 mL 1/2 cup sliced onion 125 mL 2 cloves garlic, minced 2 1 1/2 tsp minced fresh thyme (1/2 tsp/2 mL dried) 7 mL 1/2 tsp minced fresh rosemary (1/8 tsp/0.5 mL dried) 2 mL 1/2 cup Each vegetable broth and sherry 125 mL 1/2 cup low fat sour cream 125 mL 1 tsp Each cornstarch, Dijon mustard and tomato paste* 5 mL 1 tbsp minced chives (optional) 15 mL
Method Quarter the white and crimini mushrooms; remove stems from shiitake mushrooms. Slice shiitake and portabella mushrooms. In large skillet heat oil over medium heat. Sauté mushrooms, onion, garlic, thyme and rosemary for about 3-4 minutes or until softened. Add vegetable broth and sherry; bring to boil and cook over medium heat for 5 minutes. Meanwhile mix sour cream, cornstarch, mustard and tomato paste until smooth. Add to mushroom mixture, stirring constantly. Bring to boil stirring constantly and boil for 1-2 minutes or until slightly thickened. Serve over cooked noodles, rice or mashed potatoes. Garnish with chives if desired.
Makes 2 main course servings or 4 side dish servings .
*For convenience purchase tomato paste in a tube.
Recipe Adapted from Fleming Colleges' entry into the Make it with Mushrooms Student Chef Challenge Fall 2007. Recipe received second place.
Take your super bowl party to a whole new level this year by serving some meaty, juicy stuffed mushrooms.
Super Bowl mayhem is starting to arrive. Everyone's talking about. It's on TV, radio, websites and blogs, and with only 3 days, 8 hours and 23 minutes until game time, it's not to late to start planning your Super Bowl party snacks.
For me, the Super Bowl is not so much about football, but the great foods I get to serve to all my guests. This year, the number one appetizer on my list is Stuffed Mushrooms. Easy to make and easy to eat, your guests will be blown away by these delicious treats.
This recipe is simple to prepare, and packs a lot of Italian flavours. The filling can be made up to a day ahead and refrigerated. Assemble the mushrooms early in the day, before your guests arrive, then just pop them in the oven right before you are ready to serve.
Italian Stuffed Mushrooms
16 large white or crimini Mushrooms 16 1/2 cup fresh bread crumbs 125 mL 1/4 cup shredded mozzarella cheese 50 mL 2 finely minced, garlic cloves 2 4 finely chopped, pitted black olives 4 2 tbsp finely chopped sun-dried tomatoes in oil 25 mL 2 tbsp finely chopped marinated artichoke hearts 25 mL 2 tbsp finely chopped green or sweet onion 25 mL 2 tbsp light mayonnaise 25 mL 1/2 tsp dried oregano or basil 2 mL 1/4 cup olive oil 50 mL 1 tbsp grated Parmesan cheese 45 mL
Remove the stems from the mushrooms and finely chop. In a medium bowl, combine chopped stems, bread crumbs, mozzarella cheese, garlic, olives, tomatoes, artichokes, onion, mayonnaise and oregano; mix well. Brush oil on outside of mushroom caps. Spoon filling evenly into caps, mounding as necessary and place in shallow baking pan. Sprinkle Parmesan on top. Bake in 425°F (220°C) oven for 15-20 minutes or until mushrooms are heated through.
Looking for some more Super Bowl mushroom recipes? Try these:
What about you? What great mushroom recipes are you serving? Leave me a link so I can check them out!
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
Happy New Year everyone!
This classic combination of steak and mushrooms is ready in minutes. With a little forward thinking, you can use Marinating Medallions and marinate before cooking 
Last Monday I was pretty successful with this challenge. I had a quick mushroom breakfast which consisted of 
This was my first "Mushroom Monday Challenge" dinner. I love stir-fries, and this one comes together in a snap. You can always use any vegetables that you may have on hand if you are short what's listed in the ingredients. Red or green peppers could be used if you don't have asparagus, even a little sliced carrot would be delicious.
