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

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