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T-Fal Dream Kitchen Winner

Mushrooms Canada would like to congratulate this year’s winner of the 2009 T-Fal Dream Kitchen Contest:

Tammy S. from Alliston, Ontario

Tammy has won a fabulous new T-Fal Kitchen stock with the following cookware appliances:

  • T-Fal VitaCuisine Food Steamer
  • T-Fal Toaster
  • T-Fal Elegance Cookware Set
  • T-Fal Kettle
  • T-Fal Deep Fryer
  • T-Fal Bread Maker
  • T-Fal Food Processor

Once again, thank you to all who entered.

Be in the know! Sign up for the Mushrooms Canada Mailing List and receive our monthly recipe ideas, our quarterly newsletter, and invites to great contests. Never miss a T-Fal contest again!

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Feature Friday: Thai Noodle and Vegetable Salad Video

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.

Thai Noodle and Vegetable Salad
Preparation Time: 25 mins. Cooking Time: 2 mins.

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:

  1. 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.
  2. Substitute whole wheat linguine or fettuccine for rice stick noodles and cook according to package directions.

Nutritional Information: Calories: 288, Sodium: 633 mg, Protein: 5.3 g, Fat: 7.8 g, Carbohydrates: 50.2 g, Dietary Fibre: 4.2 g

posted by Brittany

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Check Us Out: Mushroom News Online

Check Us Out: Mushroom News Online brings together all the interesting and delicious mushrooms stories from the web to one place. Get all your mushroom info right here!

News Finds:

Getting the Goods on mushroom growing
The Good’s Putnam-area operation grows a million pounds of portobellos, portobellinis and criminis a year, Murray and Chantelle explain how they do it.

Edible Fungi – For the love of mushrooms
Mushroom lover Debra Morris explores all the different varieties of mushrooms, how to prepare them, discusses their nutritional value, and provides us with two delicious recipes. I’m all over the Spicy Teriyaki Mushrooms!

Fill up on meatless fajitas
Health experts have long encouraged the moderation of meat consumption to reduce the amount of saturated fats in your diet, so skip the skirt steak and add meaty portabella mushrooms to your fajitas.

Mushrooms great health benefits and recipe ideas
Penn State researchers have found that mushrooms harbor large amounts of an antioxidant called L-ergothioneine. The scientific buzz is that fungi, for the moment, are the only foods that contain this compound, so fill up on mushrooms.

Blog Finds:

Chicken Burgers with Portobello Mushrooms, Spinach & Sundried Tomato Mayo

Grilled Portabello Mushrooms… Yum-O

Asain Style Stuffed Mushrooms in 15 Minutes

Grandma’s Steamed Chicken and Shiitake Mushrooms

posted by Brittany

Please note that links provided will redirect to another website. Mushrooms Canada does not endorse or take any responsibility for content provided on such websites.

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Mushroom Monday Challenge

Mushroom Monday Challenge

Last Monday (while on holidays) I found myself craving a homemade pizza. But since I was on holidays, I only wanted to put in half the effort, so I decided to use a pre-made store bought crust. The result was this extremely easy, yet delicious, mushroom pizza.

Easy Summer Pizza with Mushrooms & Spinach
Prep Time: 5 min. Cooking Time: 12 min.

Easy Mushroom and Spinach Pizza

With a pre-made store bough pizza crust, this recipes comes together in a snap. I made this pizza in the oven, but it can be easily grilled on the barbecue for a nice summer flavour. What’s great about this easy pizza is that you can vary the veggie choices depending on what you have on hand, or you can even add meat for those meat-lovers.

Ingredients
1 whole wheat pizza crust (9 inches, pre-made)
1/4 cup pizza sauce
6 slices plum tomatoes
1 slice onion
2 ounces cheddar cheese (or cheese of your choice)
8 slices white mushrooms
6 baby spinach leaves

Method
1. Remove pre-made pizza crust from package.
2. Spread 1/4 cup of pizza sauce on crust.
3. Top with tomato slices, onion, mushrooms, cheese and spinach.
4. Bake in a 375 degree oven for approximately 6-7 minutes, or until crust is crisp and cheese is melted. Serve hot.

If you are feeling a little bit more adventurous than I was, you can take a look at these homemade pizza recipes:
– Stuffed Pizza Pockets
– Potato-Crusted Mushroom Pizza
– Pizza with mushrooms, peppers, garlic and smoked mozzarella

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.

posted by Brittany

in Make It With Mushrooms / Mushroom Monday 0 comments

Mushroom Monday Challenge

Mushroom Monday Challenge You know, as this challenge goes on, I am discovering more and more ways to simply throw some fresh mushrooms into my meals. And the great thing is, you don’t have to use alot to get a burst of mushroom flavour. A handful (or 4-5 mushrooms) is often the perfect amount!

Here’s another quick recipe from my Mushroom Monday kitchen.

Mushrooms, Asparagus and Shrimp over Egg Noodles
Prep Time: 5 min. Cooking Time: 25 min.

Mushrooms and ShrimpI first whipped up this meal a few weeks ago, in under 30 minutes. What’s great about his recipe is that it is completely customizable and uses less than 10 ingredients. If you don’t have an ingredient simply substitute it for something you do have. You can also switch up the type of mushroom for a totally different flavour profile!

Ingredients
1/2 lb asparagus, cut into 2 inch pieces
12 ounces egg noodles
2 tablespoons canola oil
340 g shrimp
1 tablespoon fresh garlic, minced
1 (8 oz) package crimini mushrooms, sliced
20 cherry tomatoes, halved
fresh black pepper
soy sauce, to taste

Method
1. Cook asparagus until tender in a large pot of boiling water. Remove with tongs and place in a bowl of cold water, this will stop the cooking process. Set aside.
2. Cook egg noodles in the same pot of boiling water according to package directions. Drain and set aside.
3. Add 1 tbsp of oil to a hot large pan or wok. Add garlic and shrimp, cook until shrimp are pink. Remove shrimp from pan using tongs, set aside.
4. Add remaining oil to the pan. Add mushrooms and saute just until starting to brown, about 3 minutes. Return shrimp to the pan, and add asparagus, cherry tomotoes, black pepper and soy sauce to taste. Cook another 1-2 minutes.
5. Add mushroom mixture to noodles and toss to blend. Serve hot.

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.
Enjoy!

posted by Brittany

in Make It With Mushrooms / Mushroom Monday 0 comments

Update: The Cap Crew Colouring Contest

I thought that I would take a quick second to showcase some the wonderful Cap Crew Colouring Contest entries that seem to be taking over my desk lately!

Sarah, Age 11, from British Columbia:

Ava, Age 5 from Saskatchewan:

Madalene, Age 10, Ontario:
As you may know we opened the Cap Crew Colouring Contest on the last day of school, and since, I have received a steady flow of these colourful masterpieces delivered to my desk daily. It’s a great way to start my day with a smile.

The contest closes on August 21, so there still is time to get your child’s entry in. The Grand prize is a fabulous “Cap Crew Back to School Prize Pack” valued at $150.
Click here for more details on how to enter.

posted by Brittany

in Contest / The Cap Crew 0 comments