Have you had a chance to grab the Spring 2010 issue of Inspired Magazine at your local Sobeys?
Well, you should rush out and grab one because there is a great article in it featuring Liz O'Neil of Highline Mushrooms.
Liz talks about her family farm, how they are pesticide-free, and how they truly believe in the "fresh" philosophy.
Also featured in this issue are some great recipes including a Mushroom & Asparagus Strudel, and this Stir-Fried Mushrooms with Baby Bok Choy.
YUM!
So head to the closest Sobeys, Foodland or IGA to snatch up this magazine. Or you can visit the Compliments website and download the easy online version.
Taste, sip and savour your way through the Toronto Wine & Cheese Show! The three-day event features a tasty selection of gourmet foods, wines, beers, and spirits, as well as interactive and informative seminars.
You must be a resident of Toronto, Ontario (or GTA).
Provide an email address/blog link by which I can contact you if you win.
You have until Thursday March 11th to submit you answer. A random draw from all the entries will be held at 12:00 noon on the 12th of March. Winners will be contacted/posted shortly thereafter.
Mushrooms Canada will provide no compensation for additional expenses related to you attending the event. Prize must be accepted as awarded. Value of ticket is $18. One (1) ticket will be awarded to each of the 2 winners.
In this last post of this Feature Friday Series, we are exploring one of the newest Canadian grown mushrooms, the King Oyster.
Name: Pleurotus Eryngii
Description: King oyster mushrooms have a light tan cap with a thick white stem.
Taste: This stout, thick fleshed mushroom is pleasantly chewy top to bottom and has the advantage of remaining firm when cooked. The flavour contains a delicate taste of woodsy and sweet.
Uses: This whole mushroom can be eaten. Adapts well in French, Italian, Mediterranean and Chinese cuisines. It stands up to sauteing, stir-frying, and grilling, becoming golden brown and nicely crisp.
How they Grow: King oyster mushrooms have a very similar growing process to enoki mushrooms. You can read about that process here. For the growing process in pictures visit Enviro Mushroom Farm's website here.
In this Feature Friday Series, we will explore all the different varieties of fresh mushrooms grown locally right here in Canada.
Today we are exploring a mushroom that is often mistaken as a mushroom grown in Asia, the Enoki Mushroom.
Name:FlammulinaVeluptipes
Description: Enoki mushrooms have long, slender white stems with tiny, firm caps. The sort of resemble a bean sprout.
Taste: This mushroom has a mild, delicate flavour that is complimented by a slight crunch.
Uses: Enoki mushrooms can be eaten raw or cooked. They are commonly used in Asian cooking but are also excellent in salads, sandwiches, soups, and pasta sauces.
How they Grow: Today's technology uses automated systems and machines to fill plastic bottles with substrate made of many different ingredients including ground corn cob pellets, wheat bran and soybean meal. The bottles are sterilized, inoculated with the mushroom spawn, and placed in environmentally controlled growing rooms. When the mycelium has spread through or colonized the substrate, the bottles are moved to an area where a plastic collar is attached to the top of the bottle. This collar guides the forming mushrooms to grow straight up to help control Carbon Dioxide. Enokis require a colder environment, 45 F / 7.2 C compared to 60 F / 15.5 C which is what is required by other varieties. After about 90 days, the mushrooms are harvested. The collars are removed, the Enokis plucked from the mouth of the bottle, and packaged in shrink wrapped bags. The remaining substrate is recycled because Enokis only produce one set of fruiting bodies per crop.
It doesn't get better than soup and a sandwich Lucy Waverman cooks up a classic; soup and sandwich. You're going to want to try this sandwich, a rich and meaty Portabella Mushroom Sandwich.
Stroganoff the ultimate comfort food Using simple, fresh ingredients and staying away from canned soup bases, this recipe skimps on the sodium, allowing the true flavours of veal, fresh broccoli and mushrooms to shine through.
You say yummy, we say umami This quick dish offers two main sources of umami: Mushrooms and tamari (that milder version of soy sauce).
posted by Brittany
Please note that links provided will redirect to another website. Mushrooms Canada does not endorse or take any responsibility for content provided on such websites.
In this Feature Friday Series, we will explore all the different varieties of fresh mushrooms grown locally right here in Canada.
Today we are focusing on the delicate, and very visially appealing, Oyster mushrooms.
Name: Pleurotus Ostreatus
Description: Oyster mushrooms have a funnel-shaped cap, ranging in size from 1 to 4 in. (2.5 to 10 cm), with gills running up a short off-center stem. These mushrooms are available in a range of colours, most commonly eaten are the grey, but they are also available in white, brown, black, and pink.
Taste: Oyster mushrooms have a delicate, mild flavour with a velvety texture. These mushrooms are best when eaten cooked.
Uses: Its texture makes it a great compliment to chicken, seafood, and pork.
How they Grow: Like other mushrooms oyster mushrooms are also grown in an environmentally controlled building. These mushrooms require a bit more humidity and fresh air than the agaricus varieties. Oysters are grown on a range of agricultural and wood waste products including hardwood chips, chopped cereal, straw and corn cobs. After the growing medium is pasteurized it is cooled and then inoculated with oyster spawn and packed into long, tube shaped plastic bags. Holes are punched into the bag to allow for the oxygen to initiate mycelial growth. The bags are either hung or set up on racks in the controlled growing room. The oyster mushrooms will begin to grow out of the holes that were punched in the bag.
After about 14 days the mushrooms are ready to be harvested. Like all mushrooms, oysters are also harvested by hand. Pickers will simply cut the mushrooms stem as close to the plastic bag as possible. This will allow for another flush to come through.
In this New Feature Friday Series, we will explore all the different varieties of fresh mushrooms grown locally right here in Canada.
Today we are focusing on the very flavourful Shiitake mushrooms.
Name: Lentinus Edodes
Description: Shiitake mushrooms have a large, fleshy brown cap, and are anywhere from 2-4 inches in diameter. They are tan to dark brown in colour, with tan gills.
Taste: Shiitakes have a soft, spongy quality, producing a woodsy, meaty flavour and texture when cooked.
Uses: This mushroom is most commonly used in stir-fry, and pasta meals. Shiitake mushrooms are often used in Asian cultures because of the belief that they have medicinal properties.
How they Grow: Shiitake mushrooms were originally grown on natural oak logs. The process took a very long time because it takes up to four years for the mycelium to colonize the wood sufficiently enough to produce shiitakes. When the mushrooms did grow it was only in the spring and fall. One natural oak log could last up to 6 years.
With new technology, mushroom farmers can create artificial logs that produce shiitake mushrooms much faster. Oak sawdust, straw, corn cobs and other organic materials are mulched up and packed into a poly bag where it is sterilized and inoculated with spawn. These bags are place in environmentally controlled rooms, where the humidity and light are set at the ideal growing conditions for shiitake mushrooms. The man-made logs will start to produce shiitakes in seven weeks. Once the shiitake have started to grow, it takes another 7 days for them to be ready for harvest. Once a log is completely harvested and the first flush is finished, the log is soaked in ice cold water for about 1 hour. This re-actives the mushroom mycelia causing the log to start growing again. This new process takes about 4 months compared to the six year cycle on natural logs.
Check Us Out: Mushroom News Online brings together all the interesting and delicious mushrooms stories from the web to one place.
News Finds:
Healthy start to eating in 2010 Desiree Nielsen, Choices Markets’ in-house dietician, explores 10 items that are locally grown and nutrional powerhouses. Check out number 10!
Postholiday diets start here Chicken With Crimini Mushroom and Port Sauce; a comfort food that is easy on the waistline, long on creativity and easy to make
Mushroom frittata a quick and easy meal Here is an easy solution for a quick lunch or supper. It's a frittata, an Italian version of an omelette that has the vegetables mixed in with the eggs.
Winter soups - The slow and the easy Robust – there’s no better word for this soup bolstered with cubes of beef, with lots of mushrooms, root vegetables and barley. This is a real winter beater soup.
Please note that links provided will redirect to another website. Mushrooms Canada does not endorse or take any responsibility for content provided on such websites
In this Winter edition you will find: • So your concern is Vitamin D? • Feature Video: Mushroom Stuffed Pizza Pockets. • Mushrooms and Your Health: Gout • "Watch for Us" telling you exactly where Mushrooms Canada will be in the coming months. • Whip up this family friendly recipe in minutes: Mushroom Stuffed Pizza Pockets.
Download the Newsletter Here You can also check out past issues of our Award Winning Newsletter by visiting the "Newsletter" page on the Mushrooms Canada website.
In this New Feature Friday Series, we will explore all the different varieties of fresh mushrooms grown locally right here in Canada.
Today we are focusing on a close relative to the white mushroom, and a "big brother" of the crimini mushroom, the Portabella.
Name: Agaricus Bisporus
Description: Portabellas are fully-grown crimini mushrooms, with a large, light tan cap. Portabellas are the largest of all domestic mushrooms.
Taste: Since they are grown to a large size, Portabella mushrooms lose some moisture, giving them a meaty texture and earthy taste.
Uses: Can be grilled, baked, or deep-fried, are great as an appetizer, side dish or entrée. Because of their natural meatiness, Portabella mushrooms are great meat substitutes with no fat, sodium, or cholesterol.
How they Grow: Since Portabella mushrooms are also in the Agaricus Bisporus family, they grow they exact same way as the whites and criminis do, with one exception; they are picked later. Since mushrooms double in size every 24 hours, a large portabella would be picked approximently 3-4 days after a crimini is picked.
Mushrooms Canada would like to thank everyone who came out to see us at this past weekends London Wine & Food Show! There was tons of delicious food and great beers and wines.
We hope that you enjoyed the sample of Fresh Sautéed Mushrooms, and also had a chance to grab our new recipe booklet & brown paper bag.
If you were around all weekend the Food Network Cooking Stage was definenlty the place to be. On Saturday afternoon, I was joined on stage by Angie from the Dairy Farmers of Canada who talked a little bit about Brie as I cooked the delicious Baked Mushroom Topped Brie recipe.
Sunday's main attraction was the oh-so-entertaining Chef Lynn Crawford, who cooked up a storm on stage with several volunteers. Lucky enough we were able to snap a quick picture with Lynn...
We also learned that she traveled to Oregon to go mushrooms picking, and is a true mushroom lover! Go Lynn! You can check out her new show "Pitchin' In" on the Food Network.
We were also pleased to see that we were not the only ones at the show how appreciated fresh mushrooms. Fanshawe's College's Culinary Students were also there flambéing up a savoury Mushroom Crostini. They were also kind enough to allow me to take down their "secret" recipe for you.
In a hot pan saute shallots, garlic, thyme, basil, and mushrooms, about 4-5 minutes. Add brandy to pan and flambé. Stir in chevre until melted. Serve on a lightly toasted baguette, melba round or cracker.
Mushrooms Canada also conducted a draw to win a T-Fal Hot Spot Frying Pan. Congratulations to Shirley G. from Chatham on winning, we hope you put it to good use sautéing up some fresh mushrooms!
Thanks again everyone for coming out to visit, we hope to see you again next year!
Looking for something to do this coming cold January weekend? Why not come on out to the London Wine & Food Show at the Western Fair!
This year's show promises to be better than lasts, featuring lots of Ontario wines & fine foods, cooking demos, and tasting seminars.
Mushrooms Canada will be there sautéing up some fresh Ontario Crimini Mushrooms, and handing out our delicious recipes.
Stop by our booth on Saturday evening for our "Ask a Mushroom Farmer" session, where you can ask a local mushroom farmer anything that's on your mind.
Make sure you had over to the Food Network Cooking Stage, Saturday at 3:00pm. I will be cooking up a savoury mushroom recipe: Baked Mushroom Topped Brie, with fresh cheese provided by the Dairy Farmers of Canada. Delicious! You won't want to miss it.
And to top it all off, the fabulous Lynn Crawford will be there cooking on the stage on Sunday... I wonder what she will make? I hope it uses mushrooms!
Fresh Ontario Mushroom Cheddar Burger with Roasted Peppers, Sweet and Sour Shallots, Chipotle Mayo and Portabello Fries
Preparation Time: 40 mins. Cooking Time: 20 mins.
The Mushroom burger done right! This burger screams FRESH MUSHROOM FLAVOUR! Use any mushrooms you like – not only is this recipe versatile, but it is easy to make and enjoy. Served with meaty Portabella fries and a spicy Mayo dip, this is one mushroom dish that can’t be resisted!
Ingredients 1 shallot, sliced 1 2 tbsp red wine vinegar 25 mL 1/2 tsp salt 2 mL 1/2 tsp sugar 2 mL 1/4 cup mayonnaise 50 mL 2 tbsp lemon or lime juice 25 mL 1/2 tsp canned chipotle pepper in adobo sauce, minced 125 mL 2 tbsp + 1 tsp butter 25 mL + 5 mL 5 each Crimini, Oyster and Shitake mushrooms, sliced 5 1 garlic, minced 1 1 tbsp flour 15 mL 1/4 tsp ground cumin 1 mL 1 tsp thyme, chopped 5 mL salt and pepper, to taste 1/4 cup cheddar cheese, shredded 50 mL 4 cups vegetable oil, for frying 1 L 2 portabella mushrooms 2 1/4 cup flour 50 mL 2 tsp Cajun spice mix 10 mL 1 egg 1 2 tbsp water 25 mL 1/2 cup panko bread crumbs 125 mL 1 Focaccia or hamburger bun 1 2 tbsp roasted red peppers 25 mL 1 lettuce leaf 1
Method In a small bowl, mix together shallots, vinegar, salt and sugar; set aside.
In a small bowl, mix together mayonnaise, lemon or lime juice and chipotle pepper; set aside. In a medium frying pan over medium heat, melt 2 tbsp (25 mL) butter. Add mushrooms and garlic and sauté for 5-6 minutes or until mushrooms are tender. Add flour, cumin, thyme, salt and pepper; mix together. Remove from the pan and let cool to room temperature. Using a 4 inch ring mold, on a square of wax paper, fit ½ of the mushroom mixture into the mold and press down. Top with cheese, then the rest of the mushroom mixture. Press down gently to hold shape. In same frying pan, over medium-high heat, melt remaining 1 tsp (5 mL) butter. Carefully remove mushroom patty from mold and place in pan. Reduce heat to medium-low and cook for 4 minutes; turn patty over and cook for an additional 4-5 minutes or until patty is browned and heated through.
Heat vegetable oil in deep fryer to 350°F.
While patty is cooking, remove stems from mushrooms and slice into 1” (2.5 cm) strips. Set up breading station with 3 shallow bowls or pie plates. Mix together flour and Cajun spice mix in first bowl, egg and water in second bowl and put panko bread crumbs in third bowl. Dip mushroom strips to coat in seasoned flour, then in egg mixture and then breadcrumbs. Place in deep fryer and cook for 3 minutes or until light golden brown. Remove from fryer and drain on paper towel; season with salt.
Cut bun in half and spread with chipotle mayonnaise. Place lettuce leaf and warm burger on bottom ½ of bun; top with sweet and sour shallots, roasted red peppers and bun top. Serve with Portabella fries and remaining chipotle mayonnaise for dipping.
Make 1 serving
Tips: • If you don’t have a ring mold, burger can be formed in by hand. • If you don’t have a deep fryer, you can shallow fry in a deep skillet with ¼ cup vegetable oil; fry on all sides until golden brown and soft.
In this New Feature Friday Series, we will explore all the different varieties of fresh mushrooms grown locally right here in Canada.
Today we are starting with the most popular mushroom in Canada, the White Button. Name: Agaricus Bisporus
Description: White mushrooms come in petite, button, large, stuffer and griller.
Taste: The mildest tasting mushroom out of the bunch. The taste does become stronger with cooking.
Uses: Can be used with almost anything; it is so versatile.
How they Grow: Growing white mushrooms takes several weeks. First the mushroom farmer must prepare the substrate. The substrate is the food source for which mushrooms grow. This substrate is pasteurized at 160 F/71 C to kill bacteria.
Unlike other plants that grow from seeds, mushrooms reproduce through microscopic particles called spores. Spawn is made by inoculating a piece of sterile grain with mushroom spores. Farmers can buy spawn from a sterile laboratory where they are produced. The spawn is spread on trays of full substrate in rooms that are climate controlled to promote growth. The root system, consisting of a web-like mass called mycelium, allows the mushroom spores to receive nutrients in the substrate. The substrate is covered with a layer of peat moss.
Within three weeks small mushrooms appear through the peat moss, this is called "pinning". One week after the mushrooms start pinning, they are ready to be harvested. Harvesting mushrooms is done by hand. Mushrooms are processed, packed and refrigerated quickly before being shipped torestaurants or food stores within 24 hours. The production process from substrate production to market takes approximately three months.
Funding for this project has been granted through the Canada-Ontario Research and Development Program,
as funded by Agriculture and Agri-Food Canada and the Ontario Ministry of Agriculture, Food and Rural Affairs
YUM!
Sunday's main attraction was the oh-so-entertaining Chef Lynn Crawford, who cooked up a storm on stage with several volunteers. Lucky enough we were able to snap a quick picture with Lynn...
We also learned that she traveled to Oregon to go mushrooms picking, and is a true mushroom lover! Go Lynn! You can check out her new show "
They were also kind enough to allow me to take down their "secret" recipe for you.
