One of my favourite mushrooms to eat in the summer has got to be the Portabella Mushroom. Since they are such a large mushroom, they tend to lose much of their moisture during growth. This lack of moisture is what gives them that meaty texture and makes them an excellent substitute for meat and a vegetarian’s best friend. In the summertime, I simply can’t say no to a Portabella Burger or a Stuffed Portabella, especially when they are jam-packed of all that good-ness – and I don’t mean just the yummy filling!
If you are a Mushroom Lover like I am, chances are you eat as many mushrooms as you can! Growing up, my mom’s cooking was full of mushrooms and her favourite was always the Portabella. Mine was white button. White’s just seemed so easy- they were perfect on pizza and was always a favourite of mine on a veggie platter. Every person I know has that one go-to mushroom variety and until I began my time here at Mushrooms Canada, I wasn’t even fully aware of all of my choices! Here’s a brief breakdown of the 7 different varieties that our local Farmers grow in Canada.
What a warm weekend it was! It was absolutely perfect timing for a backyard barbeque with friends. I was in charge of bringing a salad and an appetizer- a great time to show off my new skills and love for stuffed mushrooms. These were super easy and were made with things found in my fridge!
panko bread crumbs
Ever wonder if mushroom farmers actually like mushrooms? Well guess what, they do! And they even have recipes!
Grilled Crimini Mushrooms by Nick Pora of Continental Mushrooms
“Remove the stem and put the mushrooms gill side up on the BBQ. Place a dab of real butter in the center, sprinkle with salt, pepper, garlic powder and thyme, and then grill for 5-7 minutes. When the butter has melted and the mushrooms have softened they are done. You can then serve them as an appetizer or even with a nice steak.”
Marinated Portabella Mushrooms by Lawrence Zimmermann of Highline Mushrooms
“My favourite mushroom recipe happens to be with portabella mushrooms. It is very simple, take a portabella mushroom and remove the stem, rinse the mushroom under cold running water on both sides, and then I marinate it with either Italian salad dressing or roasted red pepper. Let it sit for 5 to 10 minutes, and then just throw it on the grill, gills up for about 7 minutes on one side and the 5-6 on the other. It’s wonderful it has the texture of being a meat like a steak, but the flavour of the mushroom and the salad dressing is just wonderful!”
What is your favourite mushroom recipe? Share in the comments or leave a link!
This past weekend I had a small get together at my house. We had food… and lots of it. As the host, I always find that I am left with ample amounts of leftovers that nobody seems to want to take home… in this case it was a tray of veggies.
Short of eating them for lunch every day with dip, I thought that I would whip up a little stir-fry for dinner…
Everything is so easy when you have everything in the fridge…
Mushroom Teriyaki Stir-Fry
1 tbsp olive oil
Assortment of fresh vegetables (broccoli, carrots, snowpeas, onion, peppers, mushrooms, corn, and whatever else you may have on hand)
1 bottle of prepared Teriyaki sauce
4 cups of cooked rice (white or brown)
1. Prepare rice as per package directions.
2. Heat oil in pan on medium high heat. Stir-fry vegetables until tender crisp.
3. Add Teriyaki sauce. Stir until all vegetables are covered and sauce is warm.
4. Serve stir-fry over rice.
Makes 4 servings.
What’s your favourite way to use up leftover vegetables?