Freezer Bag Omelettes

Have you heard of this revolutionary idea of making omelettes in freezer bags? Apparently the whole world knows about this and I’ve been left in the dark. This past long weekend, I experienced this phenomenon first-hand and all of the glory that it had to share.

Everyone loves omelettes for breakfast- it’s that perfect way to combine all of your favourite flavours and use up the leftovers that are filling your fridge. The real task, is trying to find a pan big enough to make near 10 omelettes when the whole family decides to visit (or time management- waking up at 6am and waking everyone up on the 10’s when their omelette is ready). No. This is a much better idea. I promise.
First, cut up all of your ingredients (mushrooms, peppers, red onion, chives, ham, bacon, mozzarella, cheddar and feta cheese and fresh garden herbs). Put them in separate bowls on the counter so it’s super easy for everyone to pick out exactly what they want. At this time, you should also set a pot of water on the stove and boil it.
Second, crack the number of eggs you want into a bowl and beat them with a splash of milk (remove all egg shells from mixture- wait? That doesn’t happen to you? Just me. Okay).
Third, pull out your freezer bags. Make sure they are good quality bags, this way they won’t melt. Take out that Sharpie and let everyone write their names on their freezer bag so you know whose is whose. Get creative! Our group was writing their Twitter handles J

Pour the egg and milk mixture into your freezer bag and add all desired ingredients. Once this is done, squeeze all air out of the bag and seal tightly at the top. Drop the omelette bag into the boiling water and hang the top half over the edge of the pot so it doesn’t fall in.
Wait 13 minutes. Yes, this is the hardest part.
Pull your bag out of the boiling water, unzip the bag and slide this perfect little omelette onto your plate and enjoy!

Just to debunk some questions that I had going into this process; No the bag does not melt, No the omelette doesn’t look “all funny” and No the Sharpie doesn’t smudge.

This is a great recipe for large groups and would be perfect for camping! A no-mess, one-pot omelette operation that can be prepared ahead of time- Genius!!

Thanks Joanne for sharing some of your evil genius this weekend!

Another HUGE thanks to Rachel Polite for being so enthusiastic about this recipe and diving in while LIVE Tweeting her results. All pictures are provided by Rachel.  


Long Weekend Grilling

Looking forward to spending this long weekend around the BBQ? Mushrooms Canada has put together the ultimate grilling meal- Appetizer, Side Dish, Main Course- to satisfy those grilling cravings!

Sweet and Spicy and Stir-fried Mushrooms

Serve this very easy side dish with grilled chicken, fish, lamb or spinach vegetarian dishes or as part of an Asian menu.

Preparation Time: 10 minutes
Cooking Time: 8 minutes

2 tbsp (25 mL) soya sauce                                                                            
1 tbsp (15 mL) each oyster sauce and honey                                    
¼-½ tsp (1-2 mL) hot red pepper flakes                                                
1 tbsp (15 mL) sesame seeds                                                                        
2 tbsp (25 mL) vegetable oil                                                            
1 ½ lb (750 g) fresh, medium white and crimini Mushroom caps    
Garnish: sliced green onions (optional)

In a small bowl or measuring cup, combine the soya sauce, oyster sauce, honey and red pepper flakes; set aside.
Heat a large wok or skillet over medium high heat; add the sesame seeds and cook, stirring constantly, for 1-3 minutes or until golden brown. Remove to a plate and set aside.

Add the oil to the wok and heat over medium high heat until hot. Add the mushrooms and stir-fry for 1 –2 minutes or until starting to brown. Stir in soya sauce mixture and sesame seeds; stir-fry for 2-3 minutes or until mushrooms are well coated and just tender. Serve sprinkled with green onions if desired.

Makes 6 servings

Cheesy Mushroom Packet

This is a delicious and fast way to cook mushrooms on the barbecue while grilling steak, burgers, chicken or fish. Try crimini or a mixture of mushrooms for a change.

Preparation Time: 2 minutes
Cooking Time: 10 minutes

8 oz (250 g) sliced fresh Mushrooms
2 tbsp (10 mL) fresh minced oregano OR
 ½ tbsp (2 mL)  dried oregano
1 cup (250 mL) shredded old cheddar cheese

Place sliced mushrooms in lightly greased foil pie plate or in a large rectangular piece of heavy foil. Sprinkle with oregano and top with cheddar cheese. Cover with foil and grill over high heat for 5-10 minutes or until bubbling and cheese melts.

Makes 2 servings

Grilled Chicken and Portabella Mushrooms with Peppercorn Sauce

The flavourful sauce is mildly spiced, since green peppercorns are the under-ripe berry from the pepper plant and therefore not as hot as black peppercorns. This dish is utterly simple to prepare but special enough for entertaining.

Preparation Time: 5 minutes
Cooking Time: 8 minutes
Marinating Time: 1–4 hrs

1/3 cup (75 mL) olive oil                                                                    
1/3 cup (75 mL) lemon juice                                                                
4 large cloves garlic, minced                                        
6 medium fresh portabella Mushroom caps                  
  (about 3”/7.5 mL or 227 g)
6 (5 oz /150 g) skinless, boneless chicken breasts        
1 pkg (42g) green peppercorn sauce mix                      
¼ cup (50 mL) ight sour cream
In a measuring cup mix oil, juice and garlic. Place mushrooms in a plastic bag and place chicken in another plastic bag. Pour half of the marinade over mushrooms and other half over chicken; toss to coat evenly; seal bags securely and marinate in refrigerator for 1–4 hrs.

Just before cooking chicken prepare sauce according to package directions. Remove from heat and whisk in sour cream; set aside.
Remove chicken and mushrooms from marinade and grill over medium-high heat for 4 minutes each side or until chicken is no longer pink and mushrooms are tender. While reheating sauce over medium-low, slice mushrooms; place chicken breasts on serving plates and top each with a sliced mushroom. Drizzle sauce over all.

Makes 6 servings

What are you grilling up this Civic Holiday?


Happy Birthday Canada!

Our nation is 144 years old today and Canadians everywhere are celebrating! If you’re celebrating with friends and family at outdoor barbecues, festivals, or at the lake, make sure you slather on that sunscreen because it’s going to be a warm one. Of course, you can always get your Vitamin D from the sunshine vegetable, mushrooms!

Mushrooms Canada has some great Canada Day recipes:
For a quick lunch before heading to the beach or Canada Day celebrations try this Marinated Mushroom Panini for a great meal-on-the-go.
Perfect for a backyard BBQ and the vegetarian in the group, this Grilled Mushroom with Tomato, Avocado and Feta Salad is a summertime treat!
You can never go wrong with weekend burgers and these Hamburgers with Caramelized Onions and Mushrooms are no exception.
Happy Canada Day! Enjoy your long weekend and celebrate safely.
For more weekend recipes check out and find your new favourite!

Summer Salads for the Long Weekend

Another long weekend is here! Are you going to make the most of it? Canada Day weekend is always spectacular weather-wise. The end-of -June- first-of-July sunshine always makes this weekend one to be spent outdoors. I’ll be spending mine at outdoor barbecues on the lake.

Which of course, always brings me to the dilemma of what to bring – this weekend, I’m thinking salad! Looking through some of my favourite Mushrooms Canada recipes, I’ve narrowed it down to 3:
Help me decide which to bring by leaving a comment below.
Do you have a summer salad recipe that you can’t get enough of?


It’s Summer! What are you Bringing to the Party?

It’s officially the first day of summer! Boy oh boy has it felt like summer this week too with temperatures reaching 34C and feeling even hotter! I also know its summer because wedding season has hit and the back yard parties are in full swing.

I’m attending my cousins wedding this weekend and had to turn down a backyard barbeque and a pool party invitation! Everyone is excited to dive into summer entertaining. I’ll be hosting a few relatives in between the ceremony and reception this weekend so I hit the recipe collection for great appetizer and finger food ideas that will hold everyone over in the afternoon.
Crunchy Peanut and Mushroom Spring Rolls are always a party favourite and look beautiful on the table! An app that’s easy to prepare ahead of time is the Chicken and Mushroom Strudel with Cucumber Sauce, which has a light summery appeal. If there are children in the group or if you have “big kids” like my family does, these Crunchy Portabella Fingers will fly off the plate!
Here are some of my other favourites:
Whatever the occasion is this summer, Mushrooms Canada has the recipe for you! Don’t forget to include raw mushrooms in your veggie trays this summer! Fresh mushrooms have high water content, are low in fat and contain some fibre, so they help you feel full without the extra calories. A great tip for those of us concerned about how we look in our party dresses 😉
What do you have planned this weekend and what dish are you bringing?