Veal & Mushroom Ramen by Celebrity Chef Anna Olson

Foodland Ontario partnered with Grow Guelph, an Economic Development partnership between the University of Guelph, City of Guelph’s Economic Development Department and a number of local business support agencies, at the Canadian Restaurant and Food Service Association (CRFA) Show held on March 2-4, 2014.

Celebrity chef and TV host Anna Olson was a featured presenter, showcasing recipes that ‘Go Global with Local’. At these sessions, Anna showcased locally grown foods, and demonstrated how to use the commodities to deliver an array of menus that come from around the world. At the Ontario Pavilion Cooking Demonstration, Anna Olson exhibited recipes and flavour pairings containing Ontario Maple Syrup, Goat Cheese, Protein and/or Mushrooms.

Photo by Grow Guelph
Photo by Grow Guelph
Enoki mushrooms are the most asked about mushrooms when we're out at consumer shows and thanks to Anna we have another tasty Enoki recipe to share! She highlighted the use of Enoki mushrooms in this wonderful ramen recipe... try it at home!

Photo by Grow Guelph
Ramen noodles aren't just for college students on a budget. Japanese ramen noodle dishes have a long tradition and are seeing new popularity in New York and beyond.

Veal & Mushroom Ramen
Serves 2 Prep Time: 15 minutes Cook Time: 10 minutes

1 Tbsp vegetable oil
4 oz portion veal tenderloin or loin
4 cups beef, chicken or vegetable stock
1 garlic clove, minced
2 Tbsp soy sauce
1 Tbsp finely grated ginger
1 Tbsp sugar
4 Ramen noodle “squares”
2 Tbsp dark miso paste
175 g (1/2 pkg) extra firm tofu
4 cups bean sprouts
3 cups shredded green or purple kale
150 g enoki mushrooms
sesame oil & Togarashi*

1. Heat the oil in a sauté pan over high heat. Sear the veal portion on all sides so that it is browned, but not cooked through. Remove the veal from the heat and set aside.

2. Bring the stock, with the garlic, soy, ginger and sugar up to a full boil. Add the Ramen noodles and cook under tender. Whisk in the miso paste and arrange the noodles and ladle the broth into 2 bowls. Arrange the tofu, bean sprouts, kale and enoki mushrooms in groupings on top of the bowl (once stirred in after presenting, all the ingredients will warm up). Slice the veal as thinly as possible and lay on top (the hot broth will cook it further). Serve with seame oil and Togarashi.

* Togarashi is a 7-spice blend that is used to sprinkle on noodle soup dishes. It does have a little chili heat to it, and can be found in the Asian section of many groceries.


Thanks to Anna, Foodland Ontario and Grow Guelph for sharing this recipe and photos with us! I have to admit, I did fall in love with ramen noodles in college, but this recipe will let me enjoy them again, guilt-free!

Follow Anna Olsen's culinary adventures on Facebook, Twitter and Pinterest

Blend & Extend: Asian Lettuce Wraps

We're excited to share our new Blend & Extend: Mushroom & Beef Blendability concept with you! We now have the website up and running, two shows in Hamilton and Ottawa under our belt and 10 fantastic new recipes and cooking videos!

Our samples at the shows went over so well! We even had families, who thought they hated mushrooms, coming back for seconds and even thirds! Try the first Blendability to hit the blog, Asian Lettuce Wraps, at home with your family. They're perfect for spring, which we hope is here to stay now.

Asian Lettuce Wraps
Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.

Serves 4 | Prep Time: 15 mins. | Cook Time: 15 mins.

8 oz fresh mushrooms 
1/2 lb lean ground beef 
1 onion, chopped
4 cloves garlic
1 tbsp minced ginger
1 tbsp canola oil
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 red pepper, finely chopped
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 head Boston lettuce
1/2 cup shredded carrot
1/4 cup chopped cashews (optional)

Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.

Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.

Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.

Behind the Scenes at Mushrooms Canada: Ottawa Women's Show

Mushrooms Canada, along with our friends at Ontario Beef, would like to thank everyone who came out to see us at this past weekends Ottawa Women's Show!

There was some delicious food, interesting craft projects and wonderful beauty tips!! At our booth, we handed out our new Blend & Extend recipe booklets, spice packets and delicious Mushroom-Beef Blendability Taco Bites!

Thanks to everyone who came by the booth, sampled our taco bites, asked questions and listened to our exciting message of Blendability! Also, a huge thank you LeaAnne and Beth of Ontario Beef for helping make the weekend such a success! For all of our Blendability recipes, be sure to check out

We hope to see you again next year Ottawa!