Mushrooms add plenty of pizzazz and make just about any food more flavourful.
Whole wheat pasta. What could be easier than cooking up a bowl of hearty whole wheat pasta? Tossing some cooked, sliced mushrooms into the pasta or even the tomato sauce adds a satisfying meaty texture and appealing taste.
Lean white fish. Mushrooms and fish may not be the first thing you think of but once you taste this fabulous flavour pairing you’ll be happy you discovered it. Poached in a little white wine or fish stock, lemon juice and herbs, sliced mushrooms add oomph to nutritious lean white fish such as sole, haddock and tilapia.
Rice. There is nothing so elegant yet so comforting than a steaming hot bowl of creamy fresh mushroom risotto.
Polenta. Top grilled polenta with a generous spoonful of fresh sliced or chopped mushrooms, sautéed in some olive oil or butter and tossed with fresh herbs such as thyme, salt, pepper and a smidgen of sherry or balsamic vinegar. Divine.
Sandwiches and Wraps. Sliced fresh mushrooms give lovely crunch and a flavour boost to sandwiches and wraps. In fact, a grilled Portabella mushroom makes a great sandwich “filler” itself! Just layer the mushroom between two slices of whole grain bread and top with some cheese, herbed mayonnaise or some more fresh vegetables.
Soup. Make canned soups more interesting and more nutritious by adding sliced fresh mushrooms. Simmer for a few minutes to soften the mushrooms if you wish.
Today Canadians everywhere are celebrating the 142nd Birthday of our country!
Although this year Canada Day falls smack-dab in the middle of the week, local festivities and gatherings of family and friends will help us celebrate this momentous occasion and make us forget that we all have to go back to work tomorrow!
So, if you are looking for some great Canada Day recipes, Mushrooms Canada has just what you need.
Sautéed wild mushrooms with baby spinach You can use any combination of mushrooms in this recipe, including chanterelles, morels or even white button. Enjoy this on the side or turn it into a vegetarian entrée over pasta or rice.
Portobello Mushroom Burger This is the true meaning of a veggie burger! Portobello mushrooms are the perfect size to fit in a traditional hamburger bun, they grill up beautifully, and their substantial texture and rich taste will have everyone begging for seconds.
My name is Kathy and a few months ago I started my recipe blog, Kitchen Kathy. It’s a fun way for me to experiment with new recipes, and share the results with anyone who might be interested. I’m a stay-at-home mom from the Prairies, and last fall I was the grand prize winner in an online recipe contest for my “Smokey Chicken Caesar Salad”. Ten years ago I never would have thought I could be an award-winning cook or a guest blogger on a recipe website… it’s amazing what a little creativity in the kitchen can do!
My award-winning recipe unfortunately does not have mushrooms in it, however, mushrooms have always played a vital role in my culinary development. As a child, ham & mushroom pizza was always my favourite (and by favourite, I mean it was the only kind I would eat!) When I moved away from home after university, I quickly discovered I wasn’t much of a chef…. my “signature” recipe while living in Mexico was to fry up some mushrooms and onions, mash up some potatoes, and put it all together in a tortilla with a sprinkling of guacamole seasoning. It actually tasted pretty good, but honestly, it’s not something I’m proud of! Luckily I’ve gotten a little more adventurous in the kitchen, and my mushroom recipes have gotten progressively better.
Most of my recipes are adaptations of things I find online, in magazines, or on cooking shows. When asked to submit an original recipe for this blog, I was inspired to re-invent my latest mushroom recipe, which was Portobello Mushroom Burgers with Tzaziki. They were so good, and I figured there had to be another fabulous way to prepare them. So here’s what I came up with:
PORTOBELLO MUSHROOM BURGERS WITH ASPARAGUS & PROSCIUTTO GOAT CHEESE
Ingredients 4 portobello mushrooms, washed and stems removed 1/4 c. balsamic vinegar 1/4 c. cola 1/4 c. olive oil 8 asparagus stalks, washed, trimmed, and seasoned with olive oil and sea salt 4 slices of prosciutto, diced 1 c. goat cheese (or softened cream cheese if you prefer) 4 hamburger buns, grilled
Method Marinate the mushrooms in a mixture of balsamic vinegar, cola, and olive oil while you wash, trim, and grill the asparagus (3-4 minutes per side). Set the asparagus aside and grill the mushrooms for 5 minutes on each side, brushing the tops with excess marinade when you flip them over. While mushrooms are grilling, dice the asparagus and combine it with prosciutto and cheese. When mushrooms are done, set them on a grilled bun and top them with the cheese mixture.
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