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?
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.
Ingredients 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
Method 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.
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).
Ingredients 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
Method 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.