Mushroom Monday Challenge

So far, so good with the Mushroom Monday Challenge! I hope that it is encouraging you to explore the different types of mushrooms, as well as all the different ways you can serve fresh mushrooms, because really… the possibilities are endless!

Here’s another quick and easy recipe from my kitchen.

Easy Oven Roasted Vegetables
Prep Time: 5 min. Cook Time: 15-20 min.

This recipe was a quick side dish to my Tuna Casserole. I felt like I needed more veggies on my plate, so I raided my fridge for whatever I could find. The baby bella mushrooms I used added a nice meaty texture to the dish, and absorbed the flavour of the dressing nicely. Use whatever vegetables you have on hand; zucchini, carrots, and even corn would make a nice addition. This fast side dish recipe could also be used over pasta or rice for a complete meal.

1/2 large green pepper, cut into chunks
1/2 large red pepper, cut into chunks
1/4 onion, thickly sliced
5 baby portabella mushrooms, sliced
12 cherry tomatoes, cut in half
2 tablespoons sundried tomato & oregano salad dressing

1. Preheat oven to 350°F (180°C).
2. Cut up all veggies, and place in a glass baking dish.
3. Drizzle with sundried tomato and oregano salad dressing, or use any oil-based salad dressing you may have on hand.
4. Roast in oven for 10-15 minutes or until veggies are tender.
5. Serve hot as a side, or on top of pasta or rice for a complete meal.

If you like this simple recipe you might also like these from the Mushrooms Canada Library:
Oven Roasted Mushroom & Vegetable Salad
Roasted Mushroom & Vegetable Spread

posted by Brittany

Mushroom Monday Challenge

I love getting emails from all of you about Mushroom Monday recipes, but today I was lucky enough to receive a handwritten recipe from Mary E. in London, Ontario.

She wanted to share her tried, tested and true pickled mushroom recipe with everyone…

Quick Pickled Mushrooms

1 pkg mushrooms
1/2 cup oil
3 tbsp white vinegar
1 tbsp balsamic vinegar
3/4 cup sugar
3/4 cup table salt
2 cloves chopped garlic
Fresh Basil
1 1/2 tsp lemon juice

Wipe mushrooms and trim stems. Combine with ingredients in a glass, stainless steel or enamel saucepan. Cover and cook mushrooms for 8-10 minutes. Chill in marinade. Makes about 1 pint for immediate use.

She also noted that she has tried this recipe with portabellas, and even added some chopped red peppers (but preferred it without.)

Thanks Mary for sharing your favourite recipe with us!

Do you have any favourite Mushroom Monday recipes? You can leave your experiences in the comments section of this post, email me, or blog about the Mushroom Monday Challenge on your own blog.

posted by Brittany

Mushroom Monday Challenge

Do find that it feels like the end of summer? Well actually, here in Ontario it feels like summer never really arrived! So in an attempt to keep that summer feeling alive, I grilled up a delicious, big and meaty Portabella Burger.

To me, nothing screams summer more than the BBQ and burgers, and this one helped to make me believe that summer is not quite over. Ahhh yes, I needed that!

Grilled Portabella Mushroom Burgers
Prep Time: 2 min Cook Time: 12 min

This grilled portabella burger makes the perfect dinner for a vegetarian or flexitarian. The portabella mushroom actually completely replaces the meat in this burger. The result is a filling burger that is juicy, meaty and lower in fat and calories.

1 large portabella mushroom
1 tablespoon barbecue sauce
1 ounce low-fat cheese
1 whole wheat hamburger bun
2 slices tomatoes
6-8 baby spinach leaves
1 tablespoon low-fat mayonnaise (optional)

1. Remove stem from portabella mushroom. Discard or reserve for later use.
2. On a preheated barbecue, place portabella mushroom gill side down. Slather top of mushroom with 1/2 tbsp of barbecue sauce. Grill for 5 minutes.
3. Turn portabella mushroom over, and slather with remaining 1/2 tbsp of barbecue sauce. Grill another 3 minutes.
4. Place cheese on top of mushroom, and grill another 1-2 minutes or just until the cheese is melted. If you like your hamburger bun toasted, you may wish to place it on the grill at this time.
5. Remove mushroom (and bun) from the grill. Place mushroom on bun, top with tomato and spinach. If using, spread mayo on top half of bun. Serve hot with fries, or grilled veggies.

posted by Brittany

Mushroom Monday Challenge

Mushroom Monday Challenge

Last Monday (while on holidays) I found myself craving a homemade pizza. But since I was on holidays, I only wanted to put in half the effort, so I decided to use a pre-made store bought crust. The result was this extremely easy, yet delicious, mushroom pizza.

Easy Summer Pizza with Mushrooms & Spinach
Prep Time: 5 min. Cooking Time: 12 min.

Easy Mushroom and Spinach Pizza

With a pre-made store bough pizza crust, this recipes comes together in a snap. I made this pizza in the oven, but it can be easily grilled on the barbecue for a nice summer flavour. What’s great about this easy pizza is that you can vary the veggie choices depending on what you have on hand, or you can even add meat for those meat-lovers.

1 whole wheat pizza crust (9 inches, pre-made)
1/4 cup pizza sauce
6 slices plum tomatoes
1 slice onion
2 ounces cheddar cheese (or cheese of your choice)
8 slices white mushrooms
6 baby spinach leaves

1. Remove pre-made pizza crust from package.
2. Spread 1/4 cup of pizza sauce on crust.
3. Top with tomato slices, onion, mushrooms, cheese and spinach.
4. Bake in a 375 degree oven for approximately 6-7 minutes, or until crust is crisp and cheese is melted. Serve hot.

If you are feeling a little bit more adventurous than I was, you can take a look at these homemade pizza recipes:
Stuffed Pizza Pockets
Potato-Crusted Mushroom Pizza
Pizza with mushrooms, peppers, garlic and smoked mozzarella

Remember, you can leave your experiences in the comments section of this post, email me, or blog about the Mushroom Monday Challenge on your own blog.

posted by Brittany

Mushroom Monday Challenge

Mushroom Monday Challenge You know, as this challenge goes on, I am discovering more and more ways to simply throw some fresh mushrooms into my meals. And the great thing is, you don’t have to use alot to get a burst of mushroom flavour. A handful (or 4-5 mushrooms) is often the perfect amount!

Here’s another quick recipe from my Mushroom Monday kitchen.

Mushrooms, Asparagus and Shrimp over Egg Noodles
Prep Time: 5 min. Cooking Time: 25 min.

Mushrooms and ShrimpI first whipped up this meal a few weeks ago, in under 30 minutes. What’s great about his recipe is that it is completely customizable and uses less than 10 ingredients. If you don’t have an ingredient simply substitute it for something you do have. You can also switch up the type of mushroom for a totally different flavour profile!

1/2 lb asparagus, cut into 2 inch pieces
12 ounces egg noodles
2 tablespoons canola oil
340 g shrimp
1 tablespoon fresh garlic, minced
1 (8 oz) package crimini mushrooms, sliced
20 cherry tomatoes, halved
fresh black pepper
soy sauce, to taste

1. Cook asparagus until tender in a large pot of boiling water. Remove with tongs and place in a bowl of cold water, this will stop the cooking process. Set aside.
2. Cook egg noodles in the same pot of boiling water according to package directions. Drain and set aside.
3. Add 1 tbsp of oil to a hot large pan or wok. Add garlic and shrimp, cook until shrimp are pink. Remove shrimp from pan using tongs, set aside.
4. Add remaining oil to the pan. Add mushrooms and saute just until starting to brown, about 3 minutes. Return shrimp to the pan, and add asparagus, cherry tomotoes, black pepper and soy sauce to taste. Cook another 1-2 minutes.
5. Add mushroom mixture to noodles and toss to blend. Serve hot.

Remember, you can leave your experiences in the comments section of this post, email me, or blog about the Mushroom Monday Challenge on your own blog.

posted by Brittany