Feature Friday: Fresh Mushrooms on Grand River Living

Interested in where your fresh mushrooms come from? Then check out Maribel Linfield’s interview with Whitecrest Mushroom Farm owner Murray Good.

Murray explains the whole process of mushrooms growing, and debunks a few myths along the way.

Then roll up your sleeves and throw on an apron, it’s cooking time with me! I show Maribel how easy it is to prepare my favourite recipe, Sweet and Spicy Stir-Fried Mushrooms.


posted by Brittany

Feature Friday: Thai Noodle and Vegetable Salad Video

Mushrooms Canada has another great new cooking video up on our YouTube Channel called Thai Noodle and Vegetable Salad. This recipes is light, simple to prepare, and tastes even better after a day in the refrigerator.

Thai Noodle and Vegetable Salad
Preparation Time: 25 mins. Cooking Time: 2 mins.

A popular salad to serve as part of an Asian meal or an accompaniment to grilled fish or meat or serve for a lunch or light dinner.

6 oz. rice stick noodles 180 g

Salad Dressing:
2 tbsp Each hoisin sauce and rice vinegar 25 mL
2 tbsp Each sesame oil and soya sauce 25 mL
2 tbsp lime juice 25 mL
2 large cloves garlic, crushed 2
1½ tsp finely grated fresh gingerroot 7 mL
8 oz. sliced fresh Mushrooms (white or crimini) 250 g
1 cup julienned sweet red pepper 250 mL
1 cup julienned snow peas 250 mL
1 cup purchased pre-shredded carrot*250 mL
2 green onions, diagonally sliced 2
1/2 cup chopped fresh cilantro leaves 125 mL

In a large bowl soak noodles in hot water for 20 minutes; drain and cook in boiling water for 2 minutes; drain well and place in large bowl.Meanwhile in a measuring cup or jar with lid combine hoisin sauce, rice vinegar, sesame oil, soya sauce, lime juice, garlic and gingerroot; stir or shake to blend well. Pour half of the dressing over drained cooked noodles.Toss mushrooms, pepper, peas, carrot, onions and cilantro and remaining dressing with noodles. Serve at room temperature or chill until the next day. Garnish as desired when serving.

*Substitute julienned carrot for pre shredded carrot.


  1. Substitute 1 cup (250 mL) prepared Asian dressing and 2 tbsp (25 mL) lime juice and 2 tbsp (25 mL) soya sauce for the dressing above.
  2. Substitute whole wheat linguine or fettuccine for rice stick noodles and cook according to package directions.

Nutritional Information: Calories: 288, Sodium: 633 mg, Protein: 5.3 g, Fat: 7.8 g, Carbohydrates: 50.2 g, Dietary Fibre: 4.2 g

posted by Brittany

Feature Friday: Grilled Mushrooms Panini Video

Recognize this recipe? I gave you a little “behind the scenes” peek of it all the way back in January while we were on set filming. Finally I get to share the finished video with you today as our Feature Friday!

Grilled Mushroom, Cheese and Spinach Panini
Preparation Time: 10 mins. Cooking Time: 12 mins.

Panini literally means little breads, but in Italy it often refers to a sandwich. This delicious and nutritious panini is easy to prepare using several ingredients you may already have in your kitchen. Fresh mushrooms add a thick meaty texture to this vegetarian meal. You can use goat cheese and arugula for a different flavour profile. This recipe makes the perfect lunch or light dinner, it can be served with a side salad or soup for a complete meal.

1 tbsp olive oil 15 mL
8 oz sliced fresh mushrooms 250 g
1 large clove garlic, crushed 1
1 tsp dried basil leaves 5 mL
1/2 cup chopped oil packed sun-dried tomatoes, drained 125 mL
2 cups grated old Cheddar cheese 500 mL
4 oval panini rolls (about 4″/10 cm), halved 4
1 cup baby spinach leaves 250 mL

In a medium frying pan heat oil over medium-high heat; add mushrooms and cook, stirring occasionally, for 3 minutes or until just until starting to brown. Stir in garlic and basil; cook 1 minute. Remove from heat and set aside. In a small bowl mix cheese and tomatoes; spread evenly on bottom half of each roll. Arrange the mushrooms, and spinach leaves, evenly on top of cheese. Top with the other half of each roll and press firmly.Place in preheated sandwich grill* (according to manufacturers directions) cook about 8 minutes or until lightly browned and cheese has melted. Cut sandwiches in half to serve. Makes 4 servings.

*If sandwich grill is not available heat a well seasoned ridged grill pan OR a non-stick skillet over medium heat. Place sandwiches in pan and place another heat-proof pan or skillet on top of sandwiches; weight down with canned goods and cook 3-4 minutes or until lightly browned. Turn panini over and repeat for other side. Lower heat after sandwich is browned to melt cheese.

Tip: Substitute other crusty rolls or Kaiser buns for panini rolls OR substitute 8 slices (½”/1 cm thick) French, Italian or Sour dough bread.

Variation: Substitute ½ cup (125 mL) softened goat cheese (about 4 oz /120 g) for Cheddar and baby arugula leaves for spinach.

Nutritional Information: Calories: 484, Sodium: 733 mg, Protein: 22.1 g, Fat: 26.9 g, Carbohydrates: 39.6 g, Dietary Fibre: 3.4 g

Feature Friday: An Easy Father’s Day Breakfast

How does that old saying go? The way to a man’s heart is through his stomach? If that’s the case, you will certainly win over Dad’s heart this Father’s Day with this fast and easy recipe, Baked Eggs with Mushrooms.

This is the perfect breakfast to start Dad’s day off right. Filled with lots of B-Vitamins, minerals, antioxidants, and protein, Baked Eggs with Mushrooms will give the whole family energy to enjoy this special day.

Baked Eggs with Mushrooms
Preparation Time: 5 mins. Cooking Time: 20 mins.

No need to boil, poach or scramble just bake eggs in the oven on a tasty mushroom sauté. If you don’t have ramekins try using gratin dishes, oven –proof soup, dessert or cereal dishes, coffee mugs or custard cups.

1 tbsp vegetable oil 15 mL
8 oz fresh sliced fresh Mushrooms 250 g
1/3 cup diced red pepper (optional) 75 mL
1 tbsp minced fresh parsley (optional) 15 mL
1/4 tsp Each salt and pepper 1 mL
1/2 tsp dried thyme, tarragon or basil (optional) 2 mL
4 large eggs 4
1/3 cup shredded Cheddar cheese 75 mL

Preheat oven or toaster oven to 350 ºF (180ºC). In a medium skillet heat oil over medium–high heat, sauté mushrooms 5-7 minutes or until lightly browned and moisture is released. Add red pepper, parsley, salt, pepper and herb if using; sauté 1 minute. Spoon evenly into 4 lightly greased (6 oz/ 90 mL) ramekins. Crack one egg into each ramekin and sprinkle cheese evenly on top. Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set). Serve with toast to dip in the soft yolk.

Makes 4 servings

Tip: If using wide gratin dishes in place of ramekins make a well in the middle of the mushrooms and crack eggs into the well; increase cheese to ½ cup (125 mL). For brunch bake herbed tomato halves in the oven with the eggs.

1. Substitute Swiss or Havarti with jalapeno cheese for Cheddar.
2. Substitute diced cooked ham for red pepper.
3. Substitute ½ cup (125 mL) salsa or chili sauce for the red pepper, salt pepper and herbs.
4. French Style: for a softer texture eggs may be baked in a water bath. Place the filled ramekins in a roasting pan or baking pan (large enough so they are not touching each other). Place the pan on the oven shelf and pour in enough boiling water into the pan to reach ½-2/3 up the side of the ramekin. Bake as directed 12- 15 minutes.

Nutritional Information (Per Serving): Calories 152, Sodium 263 mg, Protein 9.4 g, Fat 11.7 g, Carbohydrates 2.6 g, Dietary Fibre 0.9 g

This recipe is an Excellent Source of Protein

You might also try:
Mushroom Pita Pockets for Lunch
Mushrooms with Mediterranean Tuna Dip for a Snack
Basque Chicken for Dinner

posted by Brittany