Fragrant Thai Curry and Mushroom Dinner | Video

Fragrant Thai Curry Dinner
Preparation Time: 12 mins. Cooking Time: 18 mins.

Coconut milk based curries, popular in Thai cooking are easy to prepare with purchased curry pastes. Sweet, salty and sour flavours add contrast to the spicy flavour. Make it vegetarian style or substitute chicken and add shrimp if desired.

This recipe is an Excellent Source of Folate.

12 oz firm tofu, drained 375 g
2 tbsp vegetable oil 25 mL
1 medium onion, sliced
1 lb. sliced fresh Mushrooms (white, crimini or oyster) 500 g
1 can (454 mL) lite coconut milk
3/4 cup vegetable broth 175 mL
2-3 tsp Thai red or green curry paste 10-15 mL
2 tsp finely grated lime rind 10 mL
1 tbsp fish sauce 15 mL
2 cups halved green beans 500 mL
1/3 cup diced red pepper 75 mL
2 tsp sugar 10 mL
1/2 tsp lime juice 2 mL
2 green onions, thinly sliced 2
Fresh Thai basil or coriander leaves (optional)
2 cups hot cooked jasmine or white rice 500 mL

Cut tofu into 3/4 “(2 cm) cubes. In large skillet or wok heat oil over medium- high heat, stir fry onion 1-2 minutes. Add tofu; stir-fry 2-3 minutes or until lightly browned. Add mushrooms and stir-fry 2-3 minutes. Stir in coconut milk, broth, curry paste, lime rind and fish sauce; bring to boil while stirring to blend well. Add green beans; reduce heat to medium and boil 5- 8 minutes or until beans are crisp-tender. Add red pepper; cook until sauce has thickened to desired consistency, about 3-4 minutes. Stir in lime juice and sugar. Serve over hot rice and garnish with green onion and basil or coriander.

Makes 4 servings

Tips: If fish sauce is not available add ½ tsp (2m L) salt. Substitute mango juice nectar for broth and omit sugar.

1. Add 4 oz (125 mL) peeled raw shrimp with the red pepper.
2. Substitute 12 oz (375 g) skinless, boneless chicken breasts or thighs for tofu.

Nutritional Information: Calories: 408, Sodium: 978 mg, Protein: 13.8 g, Fat: 19.2 g, Carbohydrates: 51.6 g, Dietary Fibre: 5.5 g

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5 Things You Didn’t Know About Mushrooms

Beef and Mushroom Stir Fry“I didn’t know that!!”

That’s the response I usually get when I tell people interesting facts about mushrooms. You see, there are a lot of fascinating things that you probably don’t know about mushrooms, they are like nature’s hidden treasure.

Here are 5 fascinating things you likely didn’t know about mushrooms.

1. Like humans, mushrooms can convert sunlight into vitamin D. The human body is an amazing thing; it can take sunlight absorb it through the skin, and convert it into something it needs to survive – vitamin D. Much like the humans, mushrooms also create vitamin D when exposed to UV light. In fact, when humans eat 4 or 5 mushrooms that have been exposed to UV light they can get their daily requirement of the sunshine vitamin. Bright idea!

2. Potassium, not just in banana’s. One large portabella has more potassium than a banana. Not to mention is a good source of riboflavin, niacin, copper, pantothenic acid and selenium. What a superfood!

3. Fresh Canadian mushrooms are grown 24/7/365. That’s right! Because mushrooms are grown indoors, on farms they are available fresh every day of the year. The only day a mushroom farm shuts down is Christmas.

4. Mushroom Umami could replace salt. Mushrooms have this fabulous naturally occurring glutamate in them which makes the foods they are served with taste better – so skip on the salt and add some sautéed mushrooms!

5. Mushrooms taste great!

Ok, ok, that was more or less 4 things you didn’t know about mushrooms because I am positive that everybody knows they taste good! 🙂

Do you have a question about mushrooms that you need answered? Ask away!

National Cheese Lovers’ Week… and other foodie holidays

Did you know that this week is National Cheese Lovers’ Week? Neither did I until I logged onto Twitter about 10 minutes ago!

Then it got me thinking, what other National Foodie Holidays don’t I know about? There must be hundreds…

Well, it turns out there is pretty much a day for everything!

For example: February 4th is Stuffed Mushroom Day (hooray!), March 20th is National Ravioli Day, May 8th is Empanada Day, June 19th is National Dry Martini Day, July 29th is Lasagna Day… and the list literally goes on and on!

I’m not one to pass up a good holiday celebration, so in honour of National Cheese Lovers’ Week, here are three of my favourite cheesy recipes…

Mushroom Baked BrieCheesy Mushroom DipMushroom Grilled CheeseCheck out The Nibbler for the full list of Foodie Holidays!

What’s your favourite foodie day?

Mushrooms Go PINK for Breast Cancer

Mushrooms Go PINKBack in October, Canadian mushroom growers joined forces with the Breast Cancer Society of Canada to support research for the prevention, early detection and treatment of breast cancer.

“For every pound of mushrooms sold in the PINK packages from September 13 to November 15, Canadian mushroom farmers made a contribution to the Breast Cancer Society of Canada,” says Nick Pora, President of Mushrooms Canada.

“This was the first time we, as an industry, came together to contribute to a social cause,” says William Stevens, Executive V.P of Mushrooms Canada. “We set a modest goal of $25,000.”

Astonishingly, Canadian mushroom farmers far exceeded their fundraising goal, raising a grand total of $61,128.81.

“I was very proud to present our donation, on behalf of Canadian mushroom farmers, to the Breast Cancer Society of Canada on January 17, 2011,” says Pora. “We feel that this is an important cause, and Canadian mushroom farmers are committed to helping fight the battle against breast cancer.”

Canadian Mushroom Farmers
Breast Cancer Society of Canada

We “Liked” your help!
Mushrooms Canada made an additional donation of $0.10 directly to the Breast Cancer Society of Canada for every person who “Liked” our Mushrooms Go PINK Page on Facebook.

Try these delicious mushroom recipes:

For more information on the link between Mushrooms & Breast Cancer visit


“Canadian mushroom growers and their employees are justifiably proud of their donation of $61,129 to the Breast Cancer Society of Canada. The farm-gate price they received from retailers for PINK mushrooms in October was the same as they get for non-PINK mushrooms year-round. There were no premiums because the mushrooms were PINK. And consumers paid the same price for PINK as they did for non-PINK. Mushroom growers made these donations out of their own pockets and the Beast Cancer Society was overwhelmed by their generosity.”

Participating Mushroom Farms:
Mushrooms Canada
All Seasons Mushrooms, BC

Avina Fresh Mushrooms, BC
Carleton Mushroom Farm, ON
Champ’s Mushroom, BC
Champag, QC
Continental Mushroom, ON
G.D.P. Mushroom QC
Highline Produce, ON
Loveday Mushroom Farm, MB
Monaghan Mushrooms, ON
Peeters Farm Products, ON
Piccioni Bros. Mushroom, ON
Prairie Mushrooms / Alliance Mushrooms, AB
Ravine Mushroom Farms, ON
Rol-land Farms, ON & PEI
Windmill Farms / Greenwood Mushroom Farm, ON