Toronto Wine and Cheese Show

Looking for something to do this weekend? Why not check out the Toronto Wine & Cheese Show at the International Centre in Toronto.

This show is known for its refined selection of wines, beers and spirits, as well as a vast sampling of gourmet foods.

Speaking of gourmet foods, make sure to take a seat at The Bay Sip & Savour Culinary Stage for the Make it With Mushrooms Cooking Demonstration presented by Chef Nathan Zak and Nutritionist Yvonne Tremblay. They will be cooking up three fabulous mushroom recipes that you won’t want to miss, including Sweet & Spicy Stir-Fried Mushrooms, BBQ Mushroom Pita Pizza and Grilled Oriental Mushroom Salad. You can visit the TO Wine & Cheese website here for the show schedule.

After you have filled up on some delicious gourmet food, head on over to the Mushrooms Canada booth, #822, to grab some recipes, and to enter our draw to win a T-Fal Hotspot Frying Pan. Mention that you visited the Mushrooms Canada Blog and you will receive an additional bonus entry!

So head on down to the TO Wine & Cheese Show! For more information and to buy tickets visit the TO Wine & Cheese website.

See you there!

– Brittany

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.

Mushrooms & Green Tea may lower breast cancer risk
A new study finds that women who get plenty of mushrooms and green tea in their diets may have a lower risk of developing breast cancer.

Mushrooms strengthen immunity: mouse study
Immunity study finds that the simple white button mushrooms has a stronger immune-boosting effect than more exotic, and more expensive, variety.

Beef and Mushroom Stroganoff
A delicious and simple recipe for stroganoff. Recipe calls for any variety of mushroom, why not try it with some fresh criminis, shiitakes and oyster mushrooms?

Portobellos with stuffing brighten meal
Portobello mushrooms are stuffed with a colourful sauce and rice mix to brighten up a cold winter night’s meal.

– Brittany

Please note that links provided will redirect to another website. Mushrooms Canada takes no responsibility for content provided on linked websites.

Feature Friday: Kid Friendly Recipes Just in Time for March Break

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.

Stuffed Pizza Pockets
Preparation Time: 30 mins. Cooking Time: 15 mins.

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

    1. 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).
    2. Place the mushrooms, diced green pepper, bacon, pizza sauce and cheese in the bowl; stir to mix well. Preheat oven to 425ºF (220ºC).
    3. 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.
    4. 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.
    5. 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.
    6. Brush top of pockets with milk and sprinkle with Parmesan cheese.
  1. Place baking sheet in middle of oven and bake for 13 –15 min until lightly browned and crisp on top.
  2. Using oven mitts remove baking sheet from oven and place on cooling rack for 5 minutes.
  3. 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.

And to keep the kids busy while the pizza pockets are baking, you can give them our New Cap Crew Colouring Contest.

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!

– Brittany

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. Be sure to check out all these intriguing stories.

Lunchbox Revival: Comfort food that’s not deep-fried and fattening
Karen Hawthorne writes about how mushrooms can be used as a comfort food while still maintaining all the healthy aspects. Features a very comforting Wild Mushroom Ragout recipe.

Portobello name clever marketing, says chef
Tracy Marks writes about the clever Portabella mushroom. Features two fabulous portabella recipes, Stuffed Breakfast Portobellos and simple, but tasty, Portobello Burgers.

Frittata an easy solution for a quick-to-prepare lunch or supper
A tasty and simple Cheese and Mushroom Frittata. An great solution for a quick lunch or supper. It’s a frittata, an Italian version of an omelette that has the vegetables mixed in with the eggs.

Get hungry for some fungi
Barb Holland explains the mushroom industry in Canada and shares a favourite Foodland Ontario recipe, Asian Chicken Noodle Soup.

A taste of Montreal at home
Lucy Waverman takes a trip to Montreal to enjoy three different bowls of mushroom soup. Features her own variation on the Montreal classic, Crimini Soup with Hon Shimeji Mushrooms.

So your concern is Vitamin D
Are you a Canadian that is concerned about your intake of Vitamin D? Don’t fret, fresh mushrooms can help!

– Brittany

Please note that links provided will redirect to another website. Mushrooms Canada takes no responsibility for content provided on such websites.

Feature Friday: Mushroom and Prosciutto Cups Video

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.

Mushroom and Prosciutto Cups
Preparation Time: 15 mins. Cooking Time: 30 mins.

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.

Nutritional Information (Per Serving): Calories: 59, Sodium: 101 mg, Protein: 2.6 g, Fat: 2.7 g, Carbohydrates: 6.2 g, Dietary Fibre: 0.4 g

– Brittany

Nikki of Conestoga College Presents: Vegetarian Mushroom Stroganoff

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 😉

NikkiVegetarian Mushroom Stroganoff

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.

Other Recipe Suggestion
Fettuccine Carbonara
Asian Mushrooms and Vegetables with Noodles
Easy Mushroom Ravioli with Four Cheese Sauce

Page 143 of 145« First...102030...141142143144145