Join us for an intimate cooking class at Fortinos Burlington this coming Tuesday November 11th from 6:30-8:30pm. We will be educating about the benefits and nutritional properties of mushrooms, while going step-by-step through a few of our favourite recipes!
The Blend & Extend method is catching on! Blending finely chopped mushrooms with ground beef is an easy and delicious way to make your classic beef dishes healthier. Not to mention, finely chopped mushrooms blend so seamlessly with ground beef, that your picky eaters never need to know the difference…
Happy Wednesday Mushroom Lovers! I hope that you enjoyed a nice break on Monday. I spent the entire day on a plane on my way home from Vancouver’s Wellness Show… which was great by the way!
I had the opportunity to mingle with some very knowledgeable health exhibitors, as well as take in some delicious cooking demonstrations on the Celebrity Cooking Stage. Everything from risotto to pork tenderloin was prepared using fresh mushrooms, and boy did they look good!
This particular recipe comes from Executive Chef Romy Prasad of Frederico’s Supper Club…
Risotto ai Funghi
Ingredients
1 garlic clove
1 chopped shallot
2 oz Shiitake Mushrooms
2 oz Oyster Mushrooms
2 oz Crimini Mushrooms
2 cups superfino Arborio rice
1/4 cup white wine
2 oz unsalted butter
2 oz Parmesan cheese
1 tsp parsley
salt
pepper
Method
In a large pot – saute mushrooms, shallots, and garlic. Add the rice and white wine. Allow to come to simmer. Slowly, ladle by ladle – add the vegetable stock, stirring constantly. Cook until rice is al dente, about 20 minutes. Stir in butter and cheese well. Season with salt and pepper to taste. Garnish with extra cheese and parsley. Serve hot.
I would like to thank everyone who came out and tried a sample, asked a question, and filled out a ballot for our T-Fal pan draw!
I also want to thank my amazing staff, Coleman.
See you all next year at the 2013 show!
…
That’s right! Mushrooms Canada is in Vancouver this weekend cooking up a storm at the Vancouver Wellness Show, February 17-19th.
At the Vancouver Wellness Show you will find the resources you need to help find balance in your life all under one roof. There is lots to be done while at the show… take part in a workshop or living well seminar… watch a celebrity chef… or just sample your way through the hundreds of vendors…. but no matter what you do, health & wellness is the focus.
Make sure to stop by Mushrooms Canada’s booth, for a mouthwatering sample of Simple Sauteed Mushrooms. While you’re there, make sure you grab our brown paper bags, recipe booklets, and a ballot to enter to win a T-Fal Hot Spot Frying Pan.
I will be tweeting while at the show, so make sure to follow Mushrooms Canada over on Twitter or on Facebook!
Personally, I can’t wait to see Foodie & Blogger Julie Van Rosendaal grace the Celebrity Cooking Stage!
You can find all the information on the Vancouver Wellness Show on their website.
Will I be seeing you at the show?
…
Happy Monday mushroom lovers! I am happy to say that we officially survived another London Food and Wine Show. London ate us out of 175lbs of crimini mushrooms! Yes, 175lbs. That’s a lot of mushrooms!
Like at all shows, we had the opportunity to mingle with some great food exhibitors, including Catering By James Meadows, The Dairy Farmers of Ontario, and Twin Pines Winery – who were all handing out delicious samples. Ted Reader, from Ted’s World Famous BBQ, also graced the Cooking Stage, whipping up a delicious bacon wrapped chicken breast and juicy portabella mushrooms.
Saturday night I had the opportunity to demonstrate an easy Mushroom Pate on the OCO Cooking Stage.
Following that, I challenged the student chef’s from Fanshawe Colleges’ Hospitality program to Make it With Mushrooms. They gathered ingredients from several other exhibitors at the show and whipped up two very different recipes, both featuring mushrooms. Needless to say, I was impressed!
I would like to thank everyone who came out and tried a sample, asked a question, and filled out a ballot for our T-Fal pan draw!
I also want to thank my amazing staff, Shannon and Amanda.
See you all next year at the 2012 show!
…