Mushrooms Masters: A Tournament of Taste – Portabella Playoff

Mushrooms Masters: A Tournament of Taste
Welcome to the very first round of the Mushrooms Masters: A Tournament of Taste!

Let’s kick things off with a little introduction. What started as a friendly bet between representatives of a couple countries has quickly turned into a bigger event.

Canada, the US, and Australia have pitted 12 amazing food bloggers, 4 representing each country, against each other in this Tournament of Taste.
For 4 weeks, each country will offer up a delicious recipe from their food bloggers for voting on Tastespotting. Every week you can head on over and vote for Canada!
At the end of each week, a winning recipe/country will be announced.
So, without further ado, let’s get this thing started.
Competing in the Portabella Playoff, against American Blogger Sara from Sprouted Kitchen, and Australian Blogger Jules from Stone Soup, is the fabolous Angela from Oh She Glows
Oh She GlowsHello, my name is Angela Liddon. I am a spunky and passionate vegan bakery owner, healthy living writer, and photographer who found her glow with a vegan diet. Oh She Glows documents how I got my glow back, after years of depriving myself, and discovered that food can be fun. I tempt with delicious vegan recipes and mouth-watering photography and most of all, I show that Vegan doesn’t have to be a bad word.
Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce
These ridiculously cute and mouth-watering Portabella pizzas taste so much like the real thing you won’t believe they are vegan, gluten-free, and good for you! Shhh, don’t tell my husband.
Prep time: 10 minutes Cook time: 10-12 minutes.
Ingredients:
• 8 Portabella mushrooms
• 2 cups pizza sauce
• Vegan Cashew Basil Cheese Sauce (see recipe below)
• 1/3 cup of each: red, green, orange pepper, diced
• 1/3 cup sweet onion, diced
• 2-3 large basil leaves, finely diced
• 1 tsp red pepper flakes
Directions: Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy! Serves 3-4.
Vegan Cashew Basil Cheese Sauce
Ingredients:
• 1 cup raw cashews
• 1/3-1/2 tsp Himalayan sea salt, to taste
• 1/2 tsp cold-pressed sunflower oil
• 1 fresh basil leaf
• 1 small clove garlic
• 1.5 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
Directions: Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!
Sounds and looks delicious!
Head on over to Tastepotting to vote for Angela’s Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce Recipe now!

TIP: You can follow the contest by subscribing to Mushrooms Canada’s Blog Feed. Just click here to sign up! You don’t want to miss this contest!

It’s Coming…

…the most exciting Global cooking battle since Iron Chef…

Food Bloggers from Canada, the US, and Australia will face off in this weekly challenge, starting August 31st, to see which country can claim the Mushroom Masters title.

On the Canadian side competing for mushroom glory we have:

Come back each week to see the newest recipe entry, and to head over to Tastespotting to vote for Canada!

Stay tuned because the contest starts next week!

TIP: You can follow the contest by subscribing to Mushrooms Canada’s Blog Feed. Click here to sign-up! You won’t want to miss this contest!

posted by Brittany

Kitchen Kathy Presents: Portobello Mushroom Burgers with Asparagus & Prosciutto Goat Cheese

My name is Kathy and a few months ago I started my recipe blog, Kitchen Kathy. It’s a fun way for me to experiment with new recipes, and share the results with anyone who might be interested. I’m a stay-at-home mom from the Prairies, and last fall I was the grand prize winner in an online recipe contest for my “Smokey Chicken Caesar Salad”. Ten years ago I never would have thought I could be an award-winning cook or a guest blogger on a recipe website… it’s amazing what a little creativity in the kitchen can do!

My award-winning recipe unfortunately does not have mushrooms in it, however, mushrooms have always played a vital role in my culinary development. As a child, ham & mushroom pizza was always my favourite (and by favourite, I mean it was the only kind I would eat!) When I moved away from home after university, I quickly discovered I wasn’t much of a chef…. my “signature” recipe while living in Mexico was to fry up some mushrooms and onions, mash up some potatoes, and put it all together in a tortilla with a sprinkling of guacamole seasoning. It actually tasted pretty good, but honestly, it’s not something I’m proud of! Luckily I’ve gotten a little more adventurous in the kitchen, and my mushroom recipes have gotten progressively better.

Most of my recipes are adaptations of things I find online, in magazines, or on cooking shows. When asked to submit an original recipe for this blog, I was inspired to re-invent my latest mushroom recipe, which was Portobello Mushroom Burgers with Tzaziki. They were so good, and I figured there had to be another fabulous way to prepare them. So here’s what I came up with:

PORTOBELLO MUSHROOM BURGERS WITH ASPARAGUS & PROSCIUTTO GOAT CHEESE

Ingredients
4 portobello mushrooms, washed and stems removed
1/4 c. balsamic vinegar
1/4 c. cola
1/4 c. olive oil
8 asparagus stalks, washed, trimmed, and seasoned with olive oil and sea salt
4 slices of prosciutto, diced
1 c. goat cheese (or softened cream cheese if you prefer)
4 hamburger buns, grilled

Method
Marinate the mushrooms in a mixture of balsamic vinegar, cola, and olive oil while you wash, trim, and grill the asparagus (3-4 minutes per side). Set the asparagus aside and grill the mushrooms for 5 minutes on each side, brushing the tops with excess marinade when you flip them over. While mushrooms are grilling, dice the asparagus and combine it with prosciutto and cheese. When mushrooms are done, set them on a grilled bun and top them with the cheese mixture.

Some of my favourite mushroom recipes are:
Better Bacon Pasta
Prosciutto Portobello Pesto Pizza
Marinated Portabella Burgers

posted by Kitchen Kathy

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