Part Two: Mushrooms Top It Off | Video

Join Heather Deibert of the Manitoba Mushroom Growers Association as she prepares three dishes and tops them off with fresh mushrooms. From salad to pizza, you can make it all with mushrooms!
In this episode, Heather prepares a variation of pizza using French bread topped with seasoned mushrooms and cheese.

Part 2 Recipe:
Mushroom Lovers’ French Bread Pizza

Part One: Mushrooms Top It Off | Video

Join Heather Deibert of the Manitoba Mushroom Growers Association as she prepares three dishes and tops them off with fresh mushrooms. From salad to pizza, you can make it all with mushrooms!

In this episode, Heather prepare a quick and easy asian inspired salad using fresh mushrooms and beef.

Part 1 Recipe:
Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing

Quick & Easy: Roasted Portabella Crostini | Video

I don’t know about you, but I am always looking for quick & easy appetizer recipes. Sure my Cheesy Stuffed Mushrooms never fail, but my guests like to see variety (I think I’m becoming predictable…?). So I went on a little search to find a recipe that was not only full of flavour, but fast and easy to prepare, you know what I found? Sandra Lee’s Roasted Portabella Crostini.

It certainly fits the bill…

3 large portobello mushrooms caps
3/4 cup light roasted garlic balsamic salad dressing, plus 2 tablespoons divided
2 tablespoons olive oil
1 cup low fat ricotta
2 teaspoons Italian seasoning (recommended: McCormick)
Salt and freshly ground black pepper
1 (16-ounce) bag store-bought crostini
1/2 cup roasted red bell pepper, cut into 1/2-inch wide strips
Fresh oregano leaves, for garnish

1. Lightly wipe the caps clean with a paper towel. Cut into 1/2-inch slices, place in a large zip-top bag and add 3/4 cup of balsamic dressing. Squeeze air from bag and seal. Lightly massage the mushrooms to ensure they are all evenly coated. Marinate in refrigerator for 1 to 2 hours.
2. Heat olive oil in a large saute pan over medium high heat. Add the marinated mushrooms and saute for about 6 to 8 minutes until tender.
3. Meanwhile in a small bowl, stir together ricotta, 2 tablespoons balsamic dressing, and Italian seasoning; season with salt and pepper and set aside.
4. Spread crostini with the ricotta mixture. Top each crostini with a portobello slice and cross with a red pepper strip. Garnish with oregano leaf.

What’s your favourite appetizer to serve at social gatherings?

Recipe of the Month: Baked Mushroom and Leek Risotto | Video

1 leek
2 tbsp olive oil
2 garlic cloves, minced
2 cups chicken or vegetable broth
1 cup arborio rice
1/3 cup dry white wine or broth
1/4 tsp salt
1/8 tsp freshly ground pepper
8 oz fresh shiitake mushrooms
1/4 cup table cream (18%)
2 tbsp chopped fresh Italian parsley
1 oz Parmesan cheese, shaved (about 1/3 cup)

Cut dark green tops and root off leek; halve lengthways, wash and thinly slice. Heat 1 tbsp(15 mL) oil in a large, deep skillet or saucepan over medium heat. Add leek and garlic; cook, stirring occasionally, for 5 minutes or until the leeks are soft. Meanwhile, bring the broth to boil in a medium saucepan over high heat or in microwave. Stir rice into the leek mixture; cook over medium heat for 1-2 minutes. Stir in wine, salt and pepper; cook about 1-2 minutes. Transfer mixture to covered 2 qt (2 L) oven–proof casserole or baking dish. Stir hot broth into rice mixture; cover and bake in 400ºF (200ºC) oven for 20 minutes.

Meanwhile, remove stems from mushrooms. Wipe caps with a damp cloth and slice. Heat remaining1 tbsp (15 mL) oil in same skillet or saucepan over medium-high heat. Add mushrooms, cook, stirring often, for 5 minutes or until just lightly browned. Set aside and cover to keep warm.

Remove risotto from the oven; stir in cream, mushrooms and parsley. Cover and let stand for 5 minutes. Spoon into serving bowls and serve immediately garnished with shaved Parmesan cheese.

Makes 2 main course or 4 side servings

• A mixture of shiitake, oyster and crimini mushrooms may be used if desired.
• Arborio rice is a short-grain rice imported form Italy used specially for risotto.
• Trimmed stems may be reserved and simmered in broth for soups or stews.

Nutritional Information:
Calories: 333, Sodium: 731 mg, Protein: 8.7 g, Fat: 12.0 g, Carbohydrates: 45.3 g, Dietary Fibre: 1.6 g

This recipe is an Excellent Source of Protein

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All You Need is Cheese… and Maybe Some Mushrooms Too!

Rosemary Mushroom Crostini
by All You Need is Cheese

1 bread
2 tbsp (30 ml) butter
1/4 cup (60 ml) red onion, finely chopped
1 large clove garlic, minced
5 ½ cups (1.375 L) finely chopped mixed mushrooms
¼ cup (60 ml) 35% cream
1 tsp (5 ml) minced fresh rosemary
1 cup (250 ml) grated Canadian Oka, Emmental or Aged Cheddar cheese
½ cup (125 ml) freshly grated Canadian Parmesan cheese
Salt and freshly ground pepper to taste
Whole pink peppercorns and rosemary

1. Slice bread into 1⁄3-inch (1 cm) thick rounds. Toast until golden. Set aside.

2. Sauté onions and garlic in butter at medium-high for 1 minute. Add mushrooms. Cook 7 minutes, stirring occasionally. Remove from heat.

3. Stir in cream, rosemary and seasoning. Stir in cheeses. Spread toast with a spoonful of mushroom mixture.

4. Set on baking sheet and broil until hot – 2-3 minutes. Garnish with a few whole pink peppercorns and rosemary. Serve immediately.

What’s your favourite cheese recipe?