Get Inspired with Marvellous Mushrooms

Have you had a chance to grab the Spring 2010 issue of Inspired Magazine at your local Sobeys?

Well, you should rush out and grab one because there is a great article in it featuring Liz O’Neil of Highline Mushrooms.

Liz talks about her family farm, how they are pesticide-free, and how they truly believe in the “fresh” philosophy.

Also featured in this issue are some great recipes including a Mushroom & Asparagus Strudel, and this Stir-Fried Mushrooms with Baby Bok Choy.


So head to the closest Sobeys, Foodland or IGA to snatch up this magazine. Or you can visit the Compliments website and download the easy online version.

posted by Brittany

Free 2010 Mushroom Calendar

Happy New Year everyone!

I hope that you all had a great Holiday, and are starting off the New Year right.

If any of you are like me and enjoy a really good recipe calendar, then you are going to appreciate this…

Mushrooms Canada has a new Free 2010 Calendar available for download! Simply download the PDF, and print off your calendar at home. It’s instant, easy, and filled with great Mushroom recipes.

Download your copy here.

posted by Brittany

Mushrooms Are Great with Beef

Mushrooms and Steak. They go together like… well, mushrooms and steak!

Take a look at this mouthwatering recipe that was sent over to me from the Beef Information Centre.

Glazed Beef Medallions with Mushrooms

This classic combination of steak and mushrooms is ready in minutes. With a little forward thinking, you can use Marinating Medallions and marinate before cooking (see Cook’s Notes).

¾ cup(s) (175 mL) barbecue sauce
2 tbsp (30 mL) fresh lemon juice
4 cloves garlic, minced
3 green onions, thinly sliced
1 tsp (5 mL) crumbled dried rosemary
1½ lb (750 g) assorted mixed mushrooms (such as button, crimini, portabella, shiitake or oyster)
1 sweet onion, cut into wedges
Salt and pepper
2 tbsp (30 mL) butter
1½ lb (750 g) Beef Strip Loin Grilling Medallions (about six), 1 inch (2. 5 cm) thick

1. Combine barbecue sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup (50 mL) for basting.
2. Cut mushrooms and into large chunks, keeping oyster mushrooms whole. Toss with onion, and salt and pepper to taste. Pan-fry in butter in nonstick skillet over medium heat for about 12 minutes or until slightly caramelized and liquid has evaporated. Stir in remaining barbecue sauce mixture; heat through.
3. Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 5 to 6 minutes per side for medium-rare, brushing with reserved sauce occasionally. Let stand for 5 minutes. Serve each topped with pan-fried mushrooms.

Cook’s Notes: If using Marinating Medallions, pierce meat all over and marinate in 1/4 cup (50 mL) of the basting sauce for 8 to 12 hours in fridge. Discard sauce used to marinate and grill as above, skipping the basting step.

If you like this simple recipe you might also like these from the Mushrooms Canada Library:
Ginger Beef and Mushroom Stir-Fry
Sautéed Steak with Port Mushroom Sauce
Vietnamese Beef and Mushroom Soup

posted by Brittany

Feature Friday: Fast and Nutritious Back-to-School Meals

Mushroom Stuffed PitaGet your pencils, books and lunches packed, it’s back to school time!

Can you believe that it is almost September! And you know what that brings; the common parent challenge – what to pack in the children’s lunch bags that is fast, delicious and nutritious! A good place to start is fresh fruits and vegetables.

Canada’s Food Guide recommends children ages 4-13 eat 5-6 servings of Fruit & Vegetables a day. One hundred grams (100 g) of fresh mushrooms counts as 1 serving of Fruits & Vegetables. Not only are they low in calories and fat, they also provide vitamins, minerals, fibre and protein, all important in keeping your child going throughout the day.

So when pack your children’s lunch bags for the first day of school, add these fast, tasty and nutritious mushroom snacks:

· Mushroom Dippers
Send along fresh whole or thick sliced mushrooms for dipping instead of crackers or chips. Vary the dip each day for a different flavour.

· Mushroom Pita Pocket
Mix sliced mushrooms with shredded cheese, chopped vegetables of your choice, and low-fat Italian dressing. Seal in a plastic container and send along with half a whole wheat pita. Stuff the pita with mushroom mixture at lunch time for a fast and tasty meal. Get the full recipe here.

· Mushroom Guacamole
In a sealable container, mix finely chopped mushrooms with mashed avocado, a sprinkle of lemon juice, and garlic. Send along with whole wheat tortilla chips or pitas for dipping.

· Mushroom Pizza
Make a mock mushroom pizza with an English muffin, tomato sauce, sliced mushrooms, cheese and pepperoni. Send along in individual containers so that they can assemble the pizza at school. Eat cold, or heat in a microwave until warm.

Mushroom Monday Challenge

Mushroom Monday ChallengeLast Monday I was pretty successful with this challenge. I had a quick mushroom breakfast which consisted of Mushrooms & Scrambled Eggs on Toast, I threw a couple of sliced mushrooms into my salad at lunch, and had tasty Stir-Fried Beef with Mushrooms and Asparagus for dinner. I didn’t include mushrooms as a snack (or a dessert… which I am still not sure about), but other than that, I did great!

For more Mushroom Monday inspiration, I have decided that I will share my recipes that I make at home. Most of the time I try to make the delicious mushroom recipes that are in our library, but sometimes I just throw whatever I have on hand into a pan. You will be able to find these recipes on my Recipezaar Page, and I will also share some here on the blog.

Stir-Fried Beef With Mushrooms and Asparagus
Prep Time: 6 min. Cooking Time: 25 min.

This was my first “Mushroom Monday Challenge” dinner. I love stir-fries, and this one comes together in a snap. You can always use any vegetables that you may have on hand if you are short what’s listed in the ingredients. Red or green peppers could be used if you don’t have asparagus, even a little sliced carrot would be delicious.

2 tablespoons vegetable oil
1 beef steak, any kind, cut into 1 inch chunks (16-24 oz)
1 small onion, sliced
2 tablespoons fresh garlic, minced
1 tablespoon fresh ginger, grated (optional)
1/2 lb asparagus, sliced into 1-inch pieces
8 ounces sliced mushrooms
2 heads baby bok choy
2 tablespoons soy sauce
1 teaspoon sugar (optional)
fresh ground black pepper
1/4 cup water
2 cups cooked white rice

1. Cook the rice, as per package directions, while you prepare the stir-fry.
2. Add 1 tbsp to a large deep frying pan. Heat oil over high heat, about 30 seconds. Add beef to pan and cook until medium, or 3-5 minutes. Remove beef from pan, and set it aside.
3. Lower the heat to medium, and add the remaining 1 tbsp oil. Add onions, garlic, and ginger (if using). Stir and cook for 30 seconds, then add asparagus, mushrooms and bok choy, cook 3-4 minutes or until vegetables have softened.
4. Return beef to pan. Add soy sauce, sugar (if using), and pepper, toss to coat everything in sauce. Add 1/4 water, and raise heat to high, cook until water has slightly reduced and sauce starts to thicken.
5. Serve stir-fry over hot white rice.

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