Feature Friday: Long Weekend Recipes

After a long and grueling winter, Canadians look forward to the Victoria Day long weekend as it signifies the beginning of summer (phew, finally!).

With cold drinks in hand, we flock to social gatherings and backyard barbecues hosted by family and friends.

With all the relaxing and socializing that’s happening, planning a menu to serve your guests is probably the last thing on your mind. That’s why Mushrooms Canada has come up with the three best mushroom recipes to serve at your get-together this holiday weekend.

Appetizer

Fresh Mushroom and Tomato Salsa
Serve with baked tortilla chips for a low calorie snack. It is also a great accompaniment to burgers, scrambled eggs and grilled fish or meat. For a Tex -Mex flavour substitute cilantro for basil and parsley.

4 oz sliced fresh Mushrooms 125 g
1 large ripe tomato, seeded 1
1/3 cup diced red or green onion 75 mL
2 cloves garlic, minced 2
1-1½ tbsp minced jalapeno pepper* 15-22 mL
1 tbsp olive oil 15 mL
1½ tbsp lime juice 22 mL
1 tbsp Each minced fresh basil and parsley 15 mL
1/4 tsp salt 1 mL

Dice sliced mushrooms to yield 1 ½ cups (375 mL) and dice tomato to yield 1 cup (250 mL). In a bowl combine mushrooms, tomatoes, onion, garlic, jalapeno, olive oil, lime juice, basil, parsley, and salt; stir to combine well. Let stand 20 minutes to allow flavours to develop or chill up to 24 hrs. Makes 3 cups (750 mL)
*Jalapeno peppers vary in heat so taste and adjust as desired.

Mushroom-layered-salad_WEB

Mushroom Layered Salad
An easy salad to make the day before for a relaxed buffet, picnic or potluck dinner. For convenience buy pre- sliced ready to serve mushrooms. Let salad chill for 3-24 hours.

Salad:
4 cups mixed salad greens OR spinach 1 L
1 cup thinly sliced carrots 250 mL
1 lb. sliced fresh Mushrooms 500 g
1 cup cooked fresh OR frozen green peas 250 mL
1 cup chopped mixed sweet peppers 250 mL
1 cup chopped red onion 250 mL

Dressing:
1/2 cup light mayonnaise 125 mL
1/4 cup 2% yogurt 50 mL
1/4 cup lemon juice or white wine vinegar 50 mL
1/4 cup grated Parmesan cheese 50 mL
1/4 tsp ground pepper 2 mL

In 3.5 qt /3.5L salad bowl, arrange layers, starting with salad greens, carrots, mushrooms, peas, peppers and onion. In small bowl, combine mayonnaise, yogurt, lemon juice, Parmesan and pepper. Spread over top of salad. Cover with plastic wrap and store in refrigerator several hours or overnight. Toss before serving. Makes 8 servings.
Tip: Vary the vegetables according to the summer season and add cooked bacon bits with onions if desired.

Main

Hamburgers with Caramelized Onions and Mushrooms
Dress up ready–made fresh or frozen plain patties with this yummy sweet and sour topping. It is great on cooked steak as well. For convenience make it ahead and reheat in microwave.

2 tbsp olive oil 25 mL
2 large onions, thinly sliced (about 3 cups/750 mL) 2
2 pkgs (227 g) pre-sliced fresh Mushrooms 2
2 cloves garlic, crushed 2
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL
1/4 cup water 50 mL
2 tbsp balsamic vinegar 25 mL
1 tbsp brown sugar 15 mL
2 tbsp minced fresh parsley (optional) 25 mL
4 4 oz/125 g lean hamburger patties 4
4 large hamburger buns split 4

Preheat barbecue to medium heat. In a 12”(30 cm) non-stick skillet heat oil on medium –high heat. Add onions and cook, stirring frequently 5-7 min or until starting to brown; add mushrooms and continue to cook and stir for another 5-7 minutes or until browned. Add garlic, salt, pepper and water; cover and simmer over low heat 10- 12 minutes or until tender. Stir in vinegar and parsley, if using.
Meanwhile grill patties according to directions or about 5 minutes on each side or until no longer pink inside. Place a burger on bottom half of each bun; top each with ½ cup (125 mL) warm mushroom topping and tops of buns. Makes 4 burgers or 2 cups (500 mL) topping for steak.
Variation: Spread bottom half of buns with garlic mayonnaise and top each one with a lettuce leaf, then the burger and toppings.

So enjoy this holiday weekend with family, friends and good food!

Cheers!

– Brittany

Celebrate Earth Day by eating Environmentally Friendly

What better way to honour our Earth than to serve a meal that is environmentally friendly!

Celebrate this Earth Day with recipes that include seasonal fruits and vegetables from your local farmer’s markets. They are less likely to contain harmful pesticides and preservatives, and have not travelled thousands of miles to reach your local grocery store.

Mushrooms are grown locally year-round without the use of harsh pesticides, and are delivered fresh to your local grocery store and farmer’s markets daily. They make the perfect ingredient in any Earth Day recipe. So why not try one of these environmentally friendly (and delicious) recipes, hand picked from the Mushrooms Canada Recipe Library. Enjoy!

Marinated Mushroom, Tomato and Basil Salad
Uses fresh mushrooms, greenhouse tomatoes, and greenhouse peppers.

Asian Mushroom Lettuce Wraps
Uses fresh mushrooms, greenhouse cucumber, greenhouse lettuce, and carrots.

Grilled Mushrooms with Tomato, Avocado, and Feta Salad
Uses fresh mushrooms, and greenhouse tomatoes.

– Brittany

Serve Stuffed Mushrooms at your Super Bowl Party


Take your super bowl party to a whole new level this year by serving some meaty, juicy stuffed mushrooms.

Super Bowl mayhem is starting to arrive. Everyone’s talking about. It’s on TV, radio, websites and blogs, and with only 3 days, 8 hours and 23 minutes until game time, it’s not to late to start planning your Super Bowl party snacks.

For me, the Super Bowl is not so much about football, but the great foods I get to serve to all my guests. This year, the number one appetizer on my list is Stuffed Mushrooms. Easy to make and easy to eat, your guests will be blown away by these delicious treats.

This recipe is simple to prepare, and packs a lot of Italian flavours. The filling can be made up to a day ahead and refrigerated. Assemble the mushrooms early in the day, before your guests arrive, then just pop them in the oven right before you are ready to serve.

Italian-Stuffed-Mushrooms_WEBItalian Stuffed Mushrooms

16 large white or crimini Mushrooms 16
1/2 cup fresh bread crumbs 125 mL
1/4 cup shredded mozzarella cheese 50 mL
2 finely minced, garlic cloves 2
4 finely chopped, pitted black olives 4
2 tbsp finely chopped sun-dried tomatoes in oil 25 mL
2 tbsp finely chopped marinated artichoke hearts 25 mL
2 tbsp finely chopped green or sweet onion 25 mL
2 tbsp light mayonnaise 25 mL
1/2 tsp dried oregano or basil 2 mL
1/4 cup olive oil 50 mL
1 tbsp grated Parmesan cheese 45 mL

Remove the stems from the mushrooms and finely chop. In a medium bowl, combine chopped stems, bread crumbs, mozzarella cheese, garlic, olives, tomatoes, artichokes, onion, mayonnaise and oregano; mix well. Brush oil on outside of mushroom caps. Spoon filling evenly into caps, mounding as necessary and place in shallow baking pan. Sprinkle Parmesan on top. Bake in 425°F (220°C) oven for 15-20 minutes or until mushrooms are heated through.

Looking for some more Super Bowl mushroom recipes? Try:

King Oyster Tomato Pizza

Herb Crusted Mushrooms

What about you? What great mushroom recipes are you serving? Leave me a link so I can check them out!

– Brittany

Page 12 of 12« First...89101112