Feature Friday: Mushroom and Prosciutto Cups Video

Mushrooms Canada has another great new cooking video up on our YouTube Channel called Mushroom and Prosciutto Cups. This recipes is very easy to prepare, and is sure to impress all your guests at your next get together.

Mushroom and Prosciutto Cups
Preparation Time: 15 mins. Cooking Time: 30 mins.

Bite into these flavourful appetizers and experience a wonderful contrast of textures from the crisp shell to the soft creamy filling.

Ingredients
24 thin wonton wrappers 24
1 tbsp olive oil 15 mL
1 small onion, diced 1
8 oz fresh mushrooms, coarsley chopped 250 g
1 clove garlic, minced 1
1/2 tsp dried rosemary leaves 2 mL
1/4 cup water 50 mL
1 tbsp balsamic vinegar 15 mL
1 pkg (250g) light cream cheese, cubed 1
1/2 cup minced lean prosciutto (about 1 1/2 oz/45 g) 125 mL
Freshly ground pepper to taste

Garnishes: minced fresh parsley, diced red pepper or grated Parmesan cheese (optional)

Method
Lightly coat mini muffin pans with cooking spray. Separate wonton wrappers and press into mini muffin pans, pleating to form a cup. Bake in a 350°F (180°C) oven for 7-9 minutes or until crisp and golden brown. Remove from pan and cool on rack. Meanwhile in large skillet heat oil over medium-high heat; add onion and sauté until lightly softened, about 2 minutes. Stir in mushrooms, garlic and rosemary and sauté about 4 minutes or until lightly browned. Reduce heat to medium; add water and vinegar cook another 1-2 minutes. Stir in cheese cubes and heat, stirring constantly until melted and well mixed. Remove from heat and stir in prosciutto until evenly combined. Taste and add pepper; spoon about 1½ tbsp (22 mL) of mixture into each cup; garnish as desired. Serve warm.

Makes 24 Appetizers

*Wonton wrappers can be found in the produce section of most supermarkets or in Oriental stores.

Tips: Wonton cups can be baked 1 week in advance; cool and store in an airtight container. The filling can also be made ahead, refrigerated or frozen and then reheated over low heat, adding about 1 tbsp (15 mL) water if too thick OR fill the cups and heat in 350°F (180°C) oven for 5-10 minutes or until warm.

Nutritional Information (Per Serving): Calories: 59, Sodium: 101 mg, Protein: 2.6 g, Fat: 2.7 g, Carbohydrates: 6.2 g, Dietary Fibre: 0.4 g

– Brittany

Feature Friday: Asian Mushroom Lettuce Wrap Video

Welcome to Feature Friday, a weekly post about new and exciting mushroom information from Mushrooms Canada and around the web. I come across great articles, recipes, and videos on a regular basis, and would love to share these great finds with all you mushroom lovers, Feature Friday gives me the opportunity to do just that!

Today’s Feature Friday is brought to you by Mushrooms Canada.

We have a great new cooking video up on our YouTube Channel called Asian Mushroom Lettuce Wraps. This recipes is simply delicious and easy to prepare. Take a minute and check it out here.

Asian Mushroom Lettuce Wraps
Preparation Time: 20 mins. Cooking Time: 10 mins.

This is a low fat, super fresh tasting version of the Chinese classic. Since they can be eaten in hands it is kid friendly and makes a good summertime lunch, appetizer or supper. The mixture can be made ahead and reheated to serve, so why not double the recipe.

Ingredients
8 oz fresh Mushrooms 250 g
1 tbsp vegetable oil 15 mL
8 oz ground lean chicken 250 g
2½ tbsp grated fresh gingerroot 32 mL
3 cloves garlic, crushed 3
3 tbsp Each soy sauce, hoisin sauce and rice vinegar 45 mL
¼ – ½ tsp Asian chile or hot sauce (optional) 1-2 mL
1/2 cup chopped green onions 125 mL
6 hearts of Romaine lettuce leaves 6

Garnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce.

Method
1. Finely chop mushrooms in food processor or by hand to yield 3 cups (750 mL). Heat oil in large skillet over medium-high heat; add chicken breaking up with spoon. Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Stir in soy sauce, hoisin sauce, rice vinegar. Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chile or hot sauce if desired. Stir in green onion just before serving.
2. Present lettuce leaves and a bowl of filling on a platter or tray. Have guests help themselves by spooning filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose and eat in hands OR serve filled lettuce leaves open face on a plate and serve with cooked rice or rice salad and steamed snow peas.

Makes 6 lettuce wraps (3 servings).

Note: Reheat in microwave or in skillet, adding a little water if necessary.

Variation: Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.

– Brittany

Behind the Scenes at Mushrooms Canada: Cooking Videos

Welcome to Behind the Scenes at Mushrooms Canada! I will be hosting this ongoing special, giving you a peek at what goes on Behind the Scenes here at Mushrooms Canada.

This first edition of Behind the Scenes will take you into the world of shooting a mushroom cooking video. On we go!

Despite the bitter cold weather this morning, the cooking team and DailyWebTV.com arrived bright and early at the Hamilton Spectator “Go Cooking Kitchen” to film our latest set of Mushrooms Canada Cooking Videos. After six or seven trips back and forth from the car (in the freezing cold) we had all the supplies and gear inside, ready to be set up.

A lot goes into the set-up of this pretty simple kitchen. After only 1 hour the crew has set up three HD cameras, some very bright lights, and dressed the set to make it look more homey. You would be surprised what a little greenery, colourful bowls and a pepper grinder can do!

IMG_1335_WEBOnto the cooking! The agenda was pretty full with three great mushroom recipes; Grilled Mushroom, Cheese and Spinach Panini, Fragrant Thai Curry Dinner, and Mushroom, Walnut, and Barley Pilaf.

First up, the Panini.
IMG_1349_WEB

Clare and Meriel got straight to work on this one, managing to finish in just a few takes. And it’s a good thing to, because it was breakfast time, and we were starving! There’s nothing like a warm mushroom panini in the morning! While the camera crew and I stuffed our faces, Clare and Meriel set-up for the next video, Fragrant Thai Curry Dinner.
Fragrant-Thai-Curry-DinnerIf you haven’t tried this recipe, I would highly suggest you do, it is fantastic! By the end of the shoot the room was filled with the aromatic sense of mushrooms and curry, yum!

As always, when we are nearing the end of the day, a slight sense of panic always comes over the crew, “Are we going to have enough time to shoot the last video?” Luckily with some cooking video magic, and some sleight-of-hand thanks to Clare, we were able to “cook” the mushroom pilaf recipe in only 7 minutes.

IMG_1370_WEBSo what’s our secret? It’s simple, bringing in a cooked version of the recipe and quickly switching it out for the uncooked. And with some simple camera magic, we have a fully cooked Mushroom, Walnut, and Barley Pilaf in 7 minutes flat. It’s a good thing to, we finished up the video with only 5 minutes to spare, just enough time to enjoy a bowl of fresh pilaf!

IMG_1366_WEBCurious to see how the videos turned out? Well stay tuned, because the finished cooking videos will be posted shortly!

Thanks for stopping by and enjoying this edition of Behind the Scenes at Mushrooms Canada.

– Brittany