Mushrooms Canada has another delicious new cooking video up on our YouTube Channel called French Mushroom Soup. This easy to make, creamy soup is rich in mushroom flavour, and makes the perfect starter for a dinner party. A splash of white wine adds a nice contrast that will leave your guests wondering how long you slaved away in the kitchen on this one.
Subtle herbs compliment the rich mushroom flavour in this decadent soup. It makes a perfect starter to a luncheon or dinner party.
1/4 cup butter 50 mL
1 lb. fresh Mushrooms, thinly sliced 500 g
1/3 cup flour 75 mL
6 cups chicken broth 1.5 L
1/2 tsp dried thyme leaves 2 mL
1 bay leaf 1
1/4 cup chopped green onions 50 mL
2 large egg yolks 2
1/2 cup whipping cream 125 mL
White pepper to taste
2 tbsp minced parsley 25 mL
Method In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.
Makes 8 servings
NOTE: If table cream is substituted and allowed to boil it will curdle.
Another weekend, another show! This time Mushrooms Canada is heading to Hamilton Food & Drink Fest at the Hamilton Convention Centre.
Come and experience an exciting variety of local and international wines, specialty beers, and culinary sensations created by some of the Hamilton, Halton & Niagara Regions’ most popular restaurants, breweries, & wineries.
And don’t forget to stop by Mushrooms Canada’s booth, #177, for a mouthwatering sample of Simple Sauteed Mushrooms. While you’re there, enter our draw to win a T-Fal Hot Spot Frying Pan and pick up some delicious recipes. Mention that you visited the Mushrooms Canada Blog and you will receive an additional bonus entry into the draw!
Now don’t leave empty handed, we have a little coupon for you, $2.00 off the price of admission at the door. Simply click on the coupon, print it off and bring it with you; you will receive your discount at the door.
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.
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.
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.
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
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).
Place the mushrooms, diced green pepper, bacon, pizza sauce and cheese in the bowl; stir to mix well. Preheat oven to 425ºF (220ºC).
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.
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.
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.
Brush top of pockets with milk and sprinkle with Parmesan cheese.
Place baking sheet in middle of oven and bake for 13 –15 min until lightly browned and crisp on top.
Using oven mitts remove baking sheet from oven and place on cooling rack for 5 minutes.
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.