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.
• 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
• 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!

Fresh Mushroom and Cheese Frittata

Fresh Mushroom and Cheese Frittata
Preparation Time: 10 mins. Cooking Time: 25 mins.

Frittata is an Italian version of an omelet that has the vegetables mixed in with the eggs and since it is not folded but served open face, it is easier to handle. It may be baked in oven or cooked on top of stove and served any time of day.

8 eggs
1/4 cup 2% milk 50 mL
1/4 cup grated Parmesan cheese 50 mL
1 tsp dried sage leaves 5 mL
1/4 tsp ground pepper 2 mL
2 tbsp olive oil or butter 25 mL
1 medium onion, diced
1/2 cup red pepper, diced 125 mL
8 oz sliced small mushrooms 250 g
2 cloves garlic, minced
2 tbsp minced parsley (optional) 25 mL
3/4 cup shredded Provolone, Swiss or Jarlsberg cheese 175 mL

In a large bowl or measuring cup whisk eggs, milk, Parmesan cheese, sage and pepper together until well mixed, set aside. Preheat oven to 350ºF (180ºC).

In a 10”(25 cm) non-stick skillet heat oil over medium- high heat; sauté onion and red pepper 2-3 minutes or until softened. Add mushrooms and sauté 4-5 minutes or until lightly browned; add garlic and cook 1 minute. Pour egg mixture into skillet mixing lightly to incorporate mushrooms; sprinkle with parsley if desired. Bake in oven about 12-15 minutes or until just set in the centre and no longer moist on top. Sprinkle with cheese and return to over for 2 minutes to melt cheese. Loosen around the edges with a rubber spatula and slide out onto serving plate. Cut in wedges to serve. Serve hot or at room temperature.

Makes 4 servings

Variation: Instead of cooking the frittata in oven it may be cooked on top of stove over medium- low heat; lifting outer edges of omelet to allow uncooked portion to run underneath, then cover and cook until just set. Turn off heat. Sprinkle with cheese and cover to melt cheese.

Tip: Substitute 4 eggs and 4 egg whites for the 8 eggs to lower fat.

Nutritional Information: Calories: 346, Sodium: 416 mg, Protein: 22.9 g, Fat: 24.6 g, Carbohydrates: 8.7 g, Dietary Fibre: 1.7 g

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posted by Brittany

Exploring Fresh Mushrooms with CTV’s Pauline Chan

Did you happen to catch the news tonight? If you did then you would have learned a thing or two about fresh Canadian Mushrooms!

Our home economist and nutritionist Clare Jones had the opportunity to host a little get together with CTV’s Health Reporter Pauline Chan, to explore all the different varieties, and to cook up some big, juicy portabellas for her Grilled Mushroom Tomato and Avocado Feta Salad.

You can watch the full interview on CTV’s website here.

Grilled Mushrooms with Tomato, Avocado, and Feta Salad
Preparation Time: 10 mins. Cooking Time: 8 mins.

Portabellas take a trip around the world with this interesting topping. Great as a luncheon dish or first course for a dinner party.

1 large ripe tomato, quartered and seeded
1 large ripe avocado peeled and pit removed
3/4 cup feta cheese, crumbled (3oz/90g) 175 mL
1/4 cup olive oil 50 mL
2 tsp cider, white wine or rice vinegar 10 mL
1/4 tsp salt 2 mL
1/8 tsp pepper 1 mL
4 large fresh Portabella Mushroom caps

Dice tomatoes and avocado into ½ inch (1 cm) pieces. Place in small bowl; stir in feta cheese. In small screw top jar or bowl combine 2 tbsp (25 mL) oil, vinegar, salt and pepper; shake or whisk well to combine. Pour dressing over the tomato mixture and toss gently to coat. Set aside. Brush mushrooms on both sides with remaining olive oil. Barbeque mushrooms over high heat for 3-4 minutes on each side or until tender and heated through. Place the mushrooms, stem-side up, on serving plates; top with tomato mixture.

Makes 4 servings

TIP: Instead of barbecuing mushrooms, roast on a baking sheet in 425º F (220º C) oven.

Variation: Spread 1 ½ tbsp (22 mL) prepared hummus on each mushroom cap before topping with tomato mixture.

Nutritional Information: Calories: 344, Sodium: 473 mg, Protein: 8.4 g, Fat: 31.3 g, Carbohydrates: 12.4 g, Dietary Fibre: 6.9 g

Good Things Continue to Grow In Ontario

The weather was perfect, the farmers were present, and The Honourable Carol Mitchell Minister of Agriculture, Food and Rural Affairs delivered a strong message: “Good Thinks Grow In Ontario!

Yesterday Mushrooms Canada, along with 20 other Ontario commodity groups, celebrated the bounty of Ontario on the front lawn of Queen’s Park.

Government staff, passer-byers, and even the Minister of Agriculture perused through the mini-market and enjoyed samples of delicious Ontario foods including fresh mushrooms with dip, award winning meats from OIMP, creamy egg salad from the Egg Farmers of Ontario, and lovely apple blossoms from the Ontario Apple Growers.

Foodland Ontario also produced this simple cooking video, featuring Emily Richards, on how to prepare a delicious Chicken and Mushroom Strudel on Baby Spinach recipe. It features a selection of local ingredients from all areas of your grocery store…. just look for the Foodland Ontario logo!

Do you buy locally whenever you can? What is your favourite locally grown food?

posted by Brittany

Easy Baked Mushroom and Leek Risotto Video

Baked Mushroom and Leek Risotto
Preparation Time: 20 mins. Cooking Time: 30 mins.

This is an easy version of the classic Italian recipe. Mild flavoured leeks combine with wonderful woodsy shiitake mushrooms to create a delicious treat. Serve with a green salad or as an accompaniment to veal or chicken.

1 leek
2 tbsp olive oil 30 mL
2 garlic cloves, minced
2 cups chicken or vegetable broth 500 mL
1 cup arborio rice 250 mL
1/3 cup dry white wine or broth 75 mL
1/4 tsp salt 1 mL
1/8 tsp freshly ground pepper 0.5 mL
8 oz fresh shiitake mushrooms 250 g
1/4 cup table cream (18%) 50 mL
2 tbsp chopped fresh Italian parsley 25 mL
1 oz Parmesan cheese, shaved (about 1/3 cup/75mL) 30 g

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

*Trimmed stems may be reserved and simmered in broth for soups or stews

Variation: A mixture of shiitake, oyster and crimini mushrooms may be used if desired.
Tip: Arborio rice is a short-grain rice imported form Italy used specially for risotto.

Nutritional Information (Per Serving): 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

posted by Brittany