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.

Ingredients
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

Method
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.

Enjoy!

posted by Brittany

Feature Friday: Grilled Mushrooms Panini Video

Recognize this recipe? I gave you a little “behind the scenes” peek of it all the way back in January while we were on set filming. Finally I get to share the finished video with you today as our Feature Friday!

Grilled Mushroom, Cheese and Spinach Panini
Preparation Time: 10 mins. Cooking Time: 12 mins.

Panini literally means little breads, but in Italy it often refers to a sandwich. This delicious and nutritious panini is easy to prepare using several ingredients you may already have in your kitchen. Fresh mushrooms add a thick meaty texture to this vegetarian meal. You can use goat cheese and arugula for a different flavour profile. This recipe makes the perfect lunch or light dinner, it can be served with a side salad or soup for a complete meal.

Ingredients:
1 tbsp olive oil 15 mL
8 oz sliced fresh mushrooms 250 g
1 large clove garlic, crushed 1
1 tsp dried basil leaves 5 mL
1/2 cup chopped oil packed sun-dried tomatoes, drained 125 mL
2 cups grated old Cheddar cheese 500 mL
4 oval panini rolls (about 4″/10 cm), halved 4
1 cup baby spinach leaves 250 mL

Method
In a medium frying pan heat oil over medium-high heat; add mushrooms and cook, stirring occasionally, for 3 minutes or until just until starting to brown. Stir in garlic and basil; cook 1 minute. Remove from heat and set aside. In a small bowl mix cheese and tomatoes; spread evenly on bottom half of each roll. Arrange the mushrooms, and spinach leaves, evenly on top of cheese. Top with the other half of each roll and press firmly.Place in preheated sandwich grill* (according to manufacturers directions) cook about 8 minutes or until lightly browned and cheese has melted. Cut sandwiches in half to serve. Makes 4 servings.

*If sandwich grill is not available heat a well seasoned ridged grill pan OR a non-stick skillet over medium heat. Place sandwiches in pan and place another heat-proof pan or skillet on top of sandwiches; weight down with canned goods and cook 3-4 minutes or until lightly browned. Turn panini over and repeat for other side. Lower heat after sandwich is browned to melt cheese.

Tip: Substitute other crusty rolls or Kaiser buns for panini rolls OR substitute 8 slices (½”/1 cm thick) French, Italian or Sour dough bread.

Variation: Substitute ½ cup (125 mL) softened goat cheese (about 4 oz /120 g) for Cheddar and baby arugula leaves for spinach.

Nutritional Information: Calories: 484, Sodium: 733 mg, Protein: 22.1 g, Fat: 26.9 g, Carbohydrates: 39.6 g, Dietary Fibre: 3.4 g

Feature Friday: Grilled Oriental Mushroom Salad Video

The weather is warming up and the sun is shining bright, could that mean that grilling season is finally upon us? Well, Mushrooms Canada has the perfect recipe video for this very occasion, Grilled Mushroom Oriental Salad. Simple to prepare and packed full of flavour, this recipe is a big crowd pleaser.

Grilled Mushroom Oriental Salad
Preparation Time: 15 mins. Cooking Time: 6 mins.

Assorted fresh mushrooms and a zesty oriental style dressing are the stars in this warm zippy salad – perfect for lunch or to accompany grilled meat. This mushroom recipe is not only easy but healthy too.

Ingredients
3 tbsp each vegetable oil and soy sauce 45 mL
1/3 cup rice vinegar 75 mL
2 cloves garlic, minced 2
1 tbsp Dijon mustard 15 mL
2 green onions, chopped 2
1 tbsp finely minced gingerroot 15 mL
1 lb. assorted sliced fresh Mushrooms (white button, crimini, portabella, shiitake, oyster) 500 g
3 tbsp teriyaki sauce 45 mL
16 cups mixed salad greens or baby spinach 4 L
1 tbsp sesame seeds 15 mL

Method
In small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and gingerroot; set aside. Pile mushrooms in centre of large piece of heavy-duty aluminum foil. Drizzle with teriyaki sauce. Fold edges and ends to seal well. Barbecue on high heat about 5-6 minutes or until steaming. Heat dressing on barbecue or stove top just until boiling. Divide salad greens evenly among 4 large salad plates. Top with warm mushroom slices and drizzle with hot dressing. Sprinkle sesame seeds on top. Serve immediately.

Makes 4 main course servings.

Tips: Prepare dressing in micro proof bowl or glass (2 cup/500 mL) measuring cup and heat in microwave until boiling. Mushrooms could be cooked in 425º F (220 ºC) oven instead of barbecue.

Variation: Substitute roasted garlic teriyaki sauce for plain teriyaki sauce.

Nutritional Information (Per Serving): Calories: 193, Sodium: 1310 mg Protein: 8.3 g, Fat: 12.6 g, Carbohydrates: 16.6 g, Dietary Fibre: 5.4 g

posted by Brittany

Feature Friday: Creamy French Mushroom Soup Video

Mushrooms Canada has another delicious new cooking video up on our YouTube Channel called French Mushroom Soup. This easy to make, creamy soup is rich in mushroom flavour, and makes the perfect starter for a dinner party. A splash of white wine adds a nice contrast that will leave your guests wondering how long you slaved away in the kitchen on this one.

French Mushroom Soup
Preparation Time: 10 mins. Cooking Time: 30 mins.

Subtle herbs compliment the rich mushroom flavour in this decadent soup. It makes a perfect starter to a luncheon or dinner party.

Ingredients
1/4 cup butter 50 mL
1 lb. fresh Mushrooms, thinly sliced 500 g
1/3 cup flour 75 mL
6 cups chicken broth 1.5 L
1/2 tsp dried thyme leaves 2 mL
1 bay leaf 1
1/4 cup chopped green onions 50 mL
2 large egg yolks 2
1/2 cup whipping cream 125 mL
White pepper to taste
2 tbsp minced parsley 25 mL

Method
In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.

Makes 8 servings

NOTE: If table cream is substituted and allowed to boil it will curdle.

Variation: Add ¼ cup(50 mL) medium sherry.

Nutritional Information (Per Serving) Calories: 162, Sodium: 739 mg, Protein: 3.8 g, Fat: 12.6 g, Carbohydrates: 7.4 g, Dietary Fibre: 1.1 g

If this sounds right, you might also like:
Fresh Mushroom and Squash Bisque
Mushroom Soup Au Gratin
Cream of Mushroom Soup

– Brittany

Feature Friday: Kid Friendly Recipes Just in Time for March Break

It’s that time of year again! March Break; a whole week off, the perfect time to spend with family on vacation or perhaps just at home. Mushrooms Canada and The Cap Crew have some great ways to keep the kids busy this March Break with some fun activities and great recipes.

Get the kids involved in the dinner making process with this great recipe for Stuffed Pizza Pockets. Watch the Stuffed Pizza Pockets Video to see how truly easy it is.

Stuffed Pizza Pockets
Preparation Time: 30 mins. Cooking Time: 15 mins.

A larger version of this Italian recipe is often called a calzone. Vary the fillings to your families liking and you will win raves at the table.

Ingredients
5-6 medium fresh white Mushrooms
(about 3 oz/90g pre-sliced)
1/2 cup diced green pepper 125 mL
1/4 cup pre-cooked bacon pieces or pepperoni 50 mL
1/2 cup pizza or spaghetti sauce 125 mL
3/4 cup pre-shredded mozzarella or Italian cheese blend 175 mL
1 pkg (10 oz/283 g) refrigerated pizza dough 1
1 tbsp milk 15 mL
1 tbsp grated Parmesan cheese 15 mL

Method

    1. Clean mushrooms with a damp paper towel or mushroom brush. On the cutting board with the sharp knife trim bottom of stems; coarsely chop the mushrooms to fill 1¼ cups (300 mL).
    2. Place the mushrooms, diced green pepper, bacon, pizza sauce and cheese in the bowl; stir to mix well. Preheat oven to 425ºF (220ºC).
    3. On a lightly floured counter or cutting board unroll the pizza dough according to package directions. Roll or press out to 12”(30 cm) x10” (25 cm) rectangle. With sharp knife cut into 4 equal pieces.
    4. Using a pastry brush moisten edges of each piece of dough with water. Mound ¼ of mixture onto half of each piece of dough leaving a ½”(1 cm) border. Pull and stretch the other half of dough over the filling and press edges firmly together.
    5. Lightly spray a large baking sheet with cooking spray and place pizza pockets about 2”(5 cm) apart on it. With the tines of a fork press edges firmly again to seal and prick a few holes in the top to allow steam to escape.
    6. Brush top of pockets with milk and sprinkle with Parmesan cheese.
  1. Place baking sheet in middle of oven and bake for 13 –15 min until lightly browned and crisp on top.
  2. Using oven mitts remove baking sheet from oven and place on cooling rack for 5 minutes.
  3. With sharp knife cut in half diagonally to serve if desired.

Makes 4 pizza pockets

Tip: If rolling dough on a cutting board, place a damp dishcloth under the board to prevent it from moving around.

Variations: Substitute broccoli for green pepper and ham for bacon.

And to keep the kids busy while the pizza pockets are baking, you can give them our New Cap Crew Colouring Contest.

If you make this recipe with the kids we would love for you to share your experiences, stories and photos, so feel free to drop us a line (or photo) in the comments section.

Have a great weekend, and a wonderful March Break!

– Brittany