Exploring Fresh Mushrooms with CTV’s Pauline Chan

Did you happen to catch the news tonight? If you did then you would have learned a thing or two about fresh Canadian Mushrooms!

Our home economist and nutritionist Clare Jones had the opportunity to host a little get together with CTV’s Health Reporter Pauline Chan, to explore all the different varieties, and to cook up some big, juicy portabellas for her Grilled Mushroom Tomato and Avocado Feta Salad.

You can watch the full interview on CTV’s website here.

Grilled Mushrooms with Tomato, Avocado, and Feta Salad
Preparation Time: 10 mins. Cooking Time: 8 mins.

Portabellas take a trip around the world with this interesting topping. Great as a luncheon dish or first course for a dinner party.

Ingredients
1 large ripe tomato, quartered and seeded
1 large ripe avocado peeled and pit removed
3/4 cup feta cheese, crumbled (3oz/90g) 175 mL
1/4 cup olive oil 50 mL
2 tsp cider, white wine or rice vinegar 10 mL
1/4 tsp salt 2 mL
1/8 tsp pepper 1 mL
4 large fresh Portabella Mushroom caps

Method
Dice tomatoes and avocado into ½ inch (1 cm) pieces. Place in small bowl; stir in feta cheese. In small screw top jar or bowl combine 2 tbsp (25 mL) oil, vinegar, salt and pepper; shake or whisk well to combine. Pour dressing over the tomato mixture and toss gently to coat. Set aside. Brush mushrooms on both sides with remaining olive oil. Barbeque mushrooms over high heat for 3-4 minutes on each side or until tender and heated through. Place the mushrooms, stem-side up, on serving plates; top with tomato mixture.

Makes 4 servings

TIP: Instead of barbecuing mushrooms, roast on a baking sheet in 425º F (220º C) oven.

Variation: Spread 1 ½ tbsp (22 mL) prepared hummus on each mushroom cap before topping with tomato mixture.

Nutritional Information: Calories: 344, Sodium: 473 mg, Protein: 8.4 g, Fat: 31.3 g, Carbohydrates: 12.4 g, Dietary Fibre: 6.9 g

Wordless Wednesday

Taking a hint from our American friends at the Mushroom Channel (and several other bloggers around the world), Mushrooms Canada thought that it would be fun to particpate in Wordless Wednesday.

What’s Wordless Wednesday you ask? Well it’s just that! A weekly post with no words, just a lovely photo of a delicious mushroom dish.

So our first Wordless Wednesday starts… now!

{via Kitchen Confidante}

{via The Stone Soup}

{via Kwanster}

posted by Brittany

Quick Facts: Using Mushrooms to Clean Up Oil Spills

Here’s an interesting fact; did you know that mushrooms can be used to clean up oil spills?

Yes you are reading that correctly!

Oyster mushrooms have been found to be extremely efficient at turning those oil filled hair mats into nontoxic compost in only 12 weeks.

Here is a video of Paul Stamets describing the hair/mushroom process that was successfully used in 2007 during the San Fransisco oil spill.



What do you think of this eco-friendly solution?

Good Things Continue to Grow In Ontario

The weather was perfect, the farmers were present, and The Honourable Carol Mitchell Minister of Agriculture, Food and Rural Affairs delivered a strong message: “Good Thinks Grow In Ontario!

Yesterday Mushrooms Canada, along with 20 other Ontario commodity groups, celebrated the bounty of Ontario on the front lawn of Queen’s Park.

Government staff, passer-byers, and even the Minister of Agriculture perused through the mini-market and enjoyed samples of delicious Ontario foods including fresh mushrooms with dip, award winning meats from OIMP, creamy egg salad from the Egg Farmers of Ontario, and lovely apple blossoms from the Ontario Apple Growers.

Foodland Ontario also produced this simple cooking video, featuring Emily Richards, on how to prepare a delicious Chicken and Mushroom Strudel on Baby Spinach recipe. It features a selection of local ingredients from all areas of your grocery store…. just look for the Foodland Ontario logo!

Do you buy locally whenever you can? What is your favourite locally grown food?

posted by Brittany

U of A students stunned by mushrooms’ disease-fighting capabilities

BY TAYLOR BENDIG, EDMONTON JOURNAL

Kaila Hauck was never a fan of fungi. So when she and three other University of Alberta students chose mushrooms for a class assignment, it was more out of curiosity than affection.

“It was really just an interesting topic,” said Hauck, a fifth-year student in the school’s nutrition and food program. “I’d never personally heard of any health benefits about mushrooms.”

That would soon change. After reviewing about 60 scientific papers on the compounds found in edible fungi, her team found “so many health benefits, it was kind of astonishing.”

Hauck said researchers have found things in mushrooms that can prevent heart disease, reduce allergic reactions and fight viruses. For their research, her team focused on two kinds of compounds: antioxidants and cancer-fighting agents.

The potential for mushrooms to treat and prevent cancer is remarkable, Hauck said. Her research found numerous clinical trials aimed at fighting the disease using active fungi compounds, including selenium, which kills off tumour cells, and aromatase inhibitors, which stifle the excess estrogen production that can cause breast cancer.

To read the full story visit the Edmonton Journal website.

posted by Brittany

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