Feature Friday: February is Heart Month

Looking for ways to keep your Heart Healthy? Now is your chance! February is Heart Month in Canada, and what better time to make some heart friendly lifestyle changes than now.

So, where do you start? Maintaining a healthy weight is one of the best ways to keep your heart healthy. Keeping blood cholesterol levels on target is another key in lowering the risk of heart disease. Eating 5 to 10 servings of fruits and vegetables each day can help us protect our hearts against cardiovascular disease by providing protective substances such as vitamins, minerals, antioxidants and fibre.

Including fresh mushroom in your daily diet can also help!

HeartCut the Cholesterol

  • Fresh mushrooms contain both soluble and insoluble fibre. Soluble fibre has been shown to help prevent and manage cardiovascular disease by lowering the levels of total and LDL cholesterol.

Watch the Weight

  • Fresh mushrooms are a perfect choice for weight management, since they have high water content, are low in fat and contain some fibre: three factors that will help you feel full with fewer calories. That means less room for calorie-laden foods.

Adding the Antioxidants

  • Fresh mushrooms contain significant levels of l-ergothioneine, which acts as an antioxidant. Ergothioneine doesn’t break down when it’s heated, which means you can enjoy mushrooms raw or cooked and still benefit from this powerful phytochemical.

Adding Fresh Mushrooms Can Make a Difference:

  • Add ½ cup white button mushrooms to your omelet or scrambled eggs.
    Benefit: one 1 extra gram of fibre.
  • Mix 1 cup of diced portabella mushrooms into pasta or pasta sauce.
    Benefit: three 3 extra grams of fibre.
  • Include 1 ½ cups sliced crimini (brown) mushrooms in risotto or other rice dishes.
    Benefit: five 5 extra grams of fibre.

Healthy Heart Recipe Suggestion:
Mushrooms & Vegetable Tacos

For more information and reference visit Mushrooms Canada’s Healthy Heart page.

– Brittany

A Weekend at the Total Woman Show

Even though it was Valentine’s Day weekend, women came out in the thousands to the Total Woman Show in Kitchener!

We had a great time at the show; cooking up some fresh crimini mushrooms and handing out our delicious recipes.
IMG_1448_WEBMushrooms Canada also held a draw where you could enter to win a T-Fal Hot Spot Frying Pan, and out of the hundreds of entries we received we drew…. Kriss G!

Congrats Kriss, we hope you put that fabulous frying pan to good use!

Thanks to everyone who came out and said “hi,” and to all who enjoyed a sample. We hope to see you next year at the Total Woman Show.

– Brittany

Feature Friday: What’s with the Brown Paper Bag?

The brown paper bag. What is the mystery behind the brown paper bag? We see them at the grocery store hung up by the mushroom display, some of us use them, some of us don’t, and a lot of us ask the question, “what’s with the brown paper bags?”

PaperBag_WEBTruth is, you should always store fresh mushrooms in a brown paper bag. The bag acts as a barrier between the refrigerator moisture and the mushrooms. It will actually absorb most of the moisture and allow for proper air circulation, so that your fresh mushrooms stay fresh, and don’t get all slimy and brown. You all know what I mean! We have all at one time or another put fresh mushrooms in the fridge in a plastic bag, and two days later they were brown and glistening!

What about when you buy them in a package? Same rule apply. When you buy mushrooms in a cello-wrapped package, you should always grab a brown paper bag with it. It is very handy to have just in case you don’t eat the whole package in one sitting. (For all you mushroom lovers, you know what I am talking about when I say, mine don’t usually make it to this next part!) You can then take the remaining mushrooms out of the package and place them in the bag. They will keep longer than in the plastic, saving you money!

So next time you buy fresh mushrooms don’t leave the store without the brown paper bag.

posted by Brittany

Enter to Win a T-Fal Dream Kitchen

T-Fal-Contest-Header Are you in need of a kitchen appliance make-over? Well, Mushrooms Canada has the contest for you! Enter to Win a brand new T-Fal Dream Kitchen.

This huge Grand Prize comes with every appliance you could possibly need in a kitchen, 7 to be exact! You could be cookin’ up a storm in no time!

The Grand Prize includes:

  • 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

Click here to Enter the T-Fal Dream Kitchen Contest Now!

Good Luck to everyone who enters!

– Brittany

Rules and Regulations

Feature Friday: Asian Mushroom Lettuce Wrap Video

Welcome to Feature Friday, a weekly post about new and exciting mushroom information from Mushrooms Canada and around the web. I come across great articles, recipes, and videos on a regular basis, and would love to share these great finds with all you mushroom lovers, Feature Friday gives me the opportunity to do just that!

Today’s Feature Friday is brought to you by Mushrooms Canada.

We have a great new cooking video up on our YouTube Channel called Asian Mushroom Lettuce Wraps. This recipes is simply delicious and easy to prepare. Take a minute and check it out here.

Asian Mushroom Lettuce Wraps
Preparation Time: 20 mins. Cooking Time: 10 mins.

This is a low fat, super fresh tasting version of the Chinese classic. Since they can be eaten in hands it is kid friendly and makes a good summertime lunch, appetizer or supper. The mixture can be made ahead and reheated to serve, so why not double the recipe.

Ingredients
8 oz fresh Mushrooms 250 g
1 tbsp vegetable oil 15 mL
8 oz ground lean chicken 250 g
2½ tbsp grated fresh gingerroot 32 mL
3 cloves garlic, crushed 3
3 tbsp Each soy sauce, hoisin sauce and rice vinegar 45 mL
¼ – ½ tsp Asian chile or hot sauce (optional) 1-2 mL
1/2 cup chopped green onions 125 mL
6 hearts of Romaine lettuce leaves 6

Garnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce.

Method
1. Finely chop mushrooms in food processor or by hand to yield 3 cups (750 mL). Heat oil in large skillet over medium-high heat; add chicken breaking up with spoon. Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Stir in soy sauce, hoisin sauce, rice vinegar. Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chile or hot sauce if desired. Stir in green onion just before serving.
2. Present lettuce leaves and a bowl of filling on a platter or tray. Have guests help themselves by spooning filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose and eat in hands OR serve filled lettuce leaves open face on a plate and serve with cooked rice or rice salad and steamed snow peas.

Makes 6 lettuce wraps (3 servings).

Note: Reheat in microwave or in skillet, adding a little water if necessary.

Variation: Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.

– Brittany

Serve Stuffed Mushrooms at your Super Bowl Party


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_WEBItalian 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:

King Oyster Tomato Pizza

Herb Crusted Mushrooms

What about you? What great mushroom recipes are you serving? Leave me a link so I can check them out!

– Brittany

Page 144 of 145« First...102030...141142143144145