Welcome to the very first round of the Mushrooms Masters: A Tournament of Taste!
Let's kick things off with a little introduction. What started as a friendly bet between representatives of a couple countries has quickly turned into a bigger event.
Canada, the US, and Australia have pitted 12 amazing food bloggers, 4 representing each country, against each other in this Tournament of Taste.
For 4 weeks, each country will offer up a delicious recipe from their food bloggers for voting on Tastespotting. Every week you can head on over and vote for Canada!
At the end of each week, a winning recipe/country will be announced.
So, without further ado, let's get this thing started.
Competing in the Portabella Playoff, against American Blogger Sara from Sprouted Kitchen, and Australian Blogger Jules from Stone Soup, is the fabolous Angela from Oh She Glows...
Hello, my name is Angela Liddon. I am a spunky and passionate vegan bakery owner, healthy living writer, and photographer who found her glow with a vegan diet. Oh She Glows documents how I got my glow back, after years of depriving myself, and discovered that food can be fun. I tempt with delicious vegan recipes and mouth-watering photography and most of all, I show that Vegan doesn't have to be a bad word.
Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce
These ridiculously cute and mouth-watering Portabella pizzas taste so much like the real thing you won’t believe they are vegan, gluten-free, and good for you! Shhh, don’t tell my husband.
Prep time: 10 minutes Cook time: 10-12 minutes.
Ingredients:
• 8 Portabella mushrooms
• 2 cups pizza sauce
• Vegan Cashew Basil Cheese Sauce (see recipe below)
• 1/3 cup of each: red, green, orange pepper, diced
• 1/3 cup sweet onion, diced
• 2-3 large basil leaves, finely diced
• 1 tsp red pepper flakes
Directions: Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy! Serves 3-4.
Vegan Cashew Basil Cheese Sauce
Ingredients:
• 1 cup raw cashews
• 1/3-1/2 tsp Himalayan sea salt, to taste
• 1/2 tsp cold-pressed sunflower oil
• 1 fresh basil leaf
• 1 small clove garlic
• 1.5 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
Directions: Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!
Sounds and looks delicious!
Head on over to Tastepotting to vote for Angela's Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce Recipe now!
TIP: You can follow the contest by subscribing to Mushrooms Canada's Blog Feed. Just click here to sign up! You don't want to miss this contest!
...the most exciting Global cooking battle since Iron Chef...
Food Bloggers from Canada, the US, and Australia will face off in this weekly challenge, starting August 31st, to see which country can claim the Mushroom Masters title.
On the Canadian side competing for mushroom glory we have:
Week One:Angela fromOh She Glowscompeting in the Portabella Playoff
Make it a mushroom moment — this delicate gift from Mother Earth offers the perfect compliment to any savoury dish, and is excellent for breakfast, lunch, dinner — even as a snack.
According to Foodland Ontario, mushrooms are fat-free and low in calories, and can be enjoyed raw or cooked. They do bruise easily, however, so do handle with care. To preserve freshness, store them in a brown paper bag and use them as soon as possible.
According to Mushrooms Canada, (founded in 1955 as a voluntary, non-profit organization whose members are dedicated to the production and marketing of fresh mushrooms nationally with membership including mushroom growers, processors, spawn makers, suppliers, scientists and other allied industries) Canadian mushrooms are available fresh every single day of the year.
Fresh mushrooms are firm to the touch, have uniform colour and have a slightly shiny surface, but don't be alarmed by particles of peat moss that may be on some of the mushrooms — they're completely harmless and may be brushed off prior to use.
And if you're only familiar with one type of mushroom, like the beloved button, stretch yourself creatively and try your hand at cooking up another mushroom available for use. You'd be surprised at the flavour sensations they offer, especially when you blend a bunch together. I recently did so with a plate of pasta and was amazed at how flavourful they all were, especially when I added three tiny drops of truffle oil to the finished dish.
Popular mushrooms in Canada
Some of the most popular mushrooms in Canada include:
White "button": Three different sizes. Has a woodsy flavour which becomes stronger with cooking.
Crimini "brown": Similar to the white mushroom in shape and size, but firmer to the touch. Meaty and earthy flavour.
Portabella (portabellini): The largest of the domestic mushrooms.
Shiitake: Have large, fleshy brown caps; their taste is meaty and woodsy.
Oyster: Have a light to dark brown, funnel-shaped cap with a delicate flavour and velvety texture.
Enoki: Have long, slender white stems with tiny, firm caps. Very mild, delicate flavour with a slight crunch.
Chanterelle: Are trumpet-shaped, bright yellow to orange in colour and have a delicate, nutty flavour.
To see two of Rita's favourite mushroom recipes check out the article on the Toronto Sun Website.
Frittata is an Italian version of an omelet that has the vegetables mixed in with the eggs and since it is not folded but served open face, it is easier to handle. It may be baked in oven or cooked on top of stove and served any time of day.
Ingredients 8 eggs 1/4 cup 2% milk 50 mL 1/4 cup grated Parmesan cheese 50 mL 1 tsp dried sage leaves 5 mL 1/4 tsp ground pepper 2 mL 2 tbsp olive oil or butter 25 mL 1 medium onion, diced 1/2 cup red pepper, diced 125 mL 8 oz sliced small mushrooms 250 g 2 cloves garlic, minced 2 tbsp minced parsley (optional) 25 mL 3/4 cup shredded Provolone, Swiss or Jarlsberg cheese 175 mL
Method In a large bowl or measuring cup whisk eggs, milk, Parmesan cheese, sage and pepper together until well mixed, set aside. Preheat oven to 350ºF (180ºC).
In a 10”(25 cm) non-stick skillet heat oil over medium- high heat; sauté onion and red pepper 2-3 minutes or until softened. Add mushrooms and sauté 4-5 minutes or until lightly browned; add garlic and cook 1 minute. Pour egg mixture into skillet mixing lightly to incorporate mushrooms; sprinkle with parsley if desired. Bake in oven about 12-15 minutes or until just set in the centre and no longer moist on top. Sprinkle with cheese and return to over for 2 minutes to melt cheese. Loosen around the edges with a rubber spatula and slide out onto serving plate. Cut in wedges to serve. Serve hot or at room temperature.
Makes 4 servings
Variation: Instead of cooking the frittata in oven it may be cooked on top of stove over medium- low heat; lifting outer edges of omelet to allow uncooked portion to run underneath, then cover and cook until just set. Turn off heat. Sprinkle with cheese and cover to melt cheese.
Tip: Substitute 4 eggs and 4 egg whites for the 8 eggs to lower fat.
Whether it is a meaty portobello, funnel-shaped oyster or lacy enoki, these and other varieties of fresh mushrooms are now considered superfoods.
“They are full of nutrients and are virtually fat-, cholesterol- and sodium-free," says Toronto nutritionist Clare Jones, commenting on recent studies of the popular fungi.
Add in antioxidants, and the term l-ergothioneine pops up. It is an arthritis-fighting phytochemical that doesn't break down when it’s heated, which means the body still gets the benefits it releases.
Jones says she was surprised to discover that mushrooms also contain natural vitamin D.
“It is becoming very important for us to increase our consumption of this vitamin,” she says. Mushrooms contain a compound called ergosterol that is turned into vitamin D in the body.
Jones says that other nutrients such as vitamins and minerals found in mushrooms include essential traces of iron, potassium, phosphorus, magnesium, copper and selenium.
In fact, one portobello mushroom has more potassium than a banana, she points out.
Mushrooms contain no sodium, but are big on umami, which is an acid that rounds out other flavours to add taste satisfaction.
“You can also substitute mushrooms for protein, so there are a variety of reasons why they really fit the bill for consumers,” says Jones.
Are your children picky eaters who don't like mushrooms? Jones says she hasn't had a problem getting her kids to eat them. “I serve them along with other raw vegetables with their favourite dipping sauce,” she says.
Mushrooms are an economical food option, notes Jones. “Whether served as a side dish sauteed with a chicken breast or cooked on the grill with some pork, that is not expensive to do.”
From purchase to consumption, here are tips to handle mushrooms from “Get Fresh” by Toronto food writer Madeleine Greey.
Keep mushrooms in a vented paper bag and refrigerated for best results. Shiitake and oyster mushrooms should be stored in a container with a damp cloth on top to prevent them from drying out.
Most perishable are enoki, which last only a few days. White button, oyster, cremini and boletes stay fresh for up to a week, shiitake and portobello up to two weeks.
Do a nose check: if they smell sour, not earthy, their time is over. Mushrooms don't freeze well.
Don't drown your mushrooms when washing them. They soak up water like sponges which thins flavour and destroys nutrients. Instead, wipe them clean with a damp paper towel or mushroom brush.
Did you happen to catch the news tonight? If you did then you would have learned a thing or two about fresh Canadian Mushrooms!
Our home economist and nutritionist Clare Jones had the opportunity to host a little get together with CTV's Health Reporter Pauline Chan, to explore all the different varieties, and to cook up some big, juicy portabellas for her Grilled Mushroom Tomato and Avocado Feta Salad.
Grilled Mushrooms with Tomato, Avocado, and Feta Salad Preparation Time: 10 mins. Cooking Time: 8 mins.
Portabellas take a trip around the world with this interesting topping. Great as a luncheon dish or first course for a dinner party.
Ingredients 1 large ripe tomato, quartered and seeded 1 large ripe avocado peeled and pit removed 3/4 cup feta cheese, crumbled (3oz/90g) 175 mL 1/4 cup olive oil 50 mL 2 tsp cider, white wine or rice vinegar 10 mL 1/4 tsp salt 2 mL 1/8 tsp pepper 1 mL 4 large fresh Portabella Mushroom caps
Method Dice tomatoes and avocado into ½ inch (1 cm) pieces. Place in small bowl; stir in feta cheese. In small screw top jar or bowl combine 2 tbsp (25 mL) oil, vinegar, salt and pepper; shake or whisk well to combine. Pour dressing over the tomato mixture and toss gently to coat. Set aside. Brush mushrooms on both sides with remaining olive oil. Barbeque mushrooms over high heat for 3-4 minutes on each side or until tender and heated through. Place the mushrooms, stem-side up, on serving plates; top with tomato mixture.
Makes 4 servings
TIP: Instead of barbecuing mushrooms, roast on a baking sheet in 425º F (220º C) oven.
Variation: Spread 1 ½ tbsp (22 mL) prepared hummus on each mushroom cap before topping with tomato mixture.
Taking a hint from our American friends at the Mushroom Channel (and several other bloggers around the world), Mushrooms Canada thought that it would be fun to particpate in Wordless Wednesday.
What's Wordless Wednesday you ask? Well it's just that! A weekly post with no words, just a lovely photo of a delicious mushroom dish.
The weather was perfect, the farmers were present, and The Honourable Carol Mitchell Minister of Agriculture, Food and Rural Affairs delivered a strong message: "Good Thinks Grow In Ontario!"
Yesterday Mushrooms Canada, along with 20 other Ontario commodity groups, celebrated the bounty of Ontario on the front lawn of Queen's Park.
Government staff, passer-byers, and even the Minister of Agriculture perused through the mini-market and enjoyed samples of delicious Ontario foods including fresh mushrooms with dip, award winning meats from OIMP, creamy egg salad from the Egg Farmers of Ontario, and lovely apple blossoms from the Ontario Apple Growers.
Foodland Ontario also produced this simple cooking video, featuring Emily Richards, on how to prepare a delicious Chicken and Mushroom Strudel on Baby Spinach recipe. It features a selection of local ingredients from all areas of your grocery store.... just look for the Foodland Ontario logo!
Do you buy locally whenever you can? What is your favourite locally grown food?
This is an easy version of the classic Italian recipe. Mild flavoured leeks combine with wonderful woodsy shiitake mushrooms to create a delicious treat. Serve with a green salad or as an accompaniment to veal or chicken.
Ingredients 1 leek 2 tbsp olive oil 30 mL 2 garlic cloves, minced 2 cups chicken or vegetable broth 500 mL 1 cup arborio rice 250 mL 1/3 cup dry white wine or broth 75 mL 1/4 tsp salt 1 mL 1/8 tsp freshly ground pepper 0.5 mL 8 oz fresh shiitake mushrooms 250 g 1/4 cup table cream (18%) 50 mL 2 tbsp chopped fresh Italian parsley 25 mL 1 oz Parmesan cheese, shaved (about 1/3 cup/75mL) 30 g
Method Cut dark green tops and root off leek; halve lengthways, wash and thinly slice. Heat 1 tbsp(15 mL) oil in a large, deep skillet or saucepan over medium heat. Add leek and garlic; cook, stirring occasionally, for 5 minutes or until the leeks are soft. Meanwhile, bring the broth to boil in a medium saucepan over high heat or in microwave. Stir rice into the leek mixture; cook over medium heat for 1-2 minutes. Stir in wine, salt and pepper; cook about 1-2 minutes. Transfer mixture to covered 2 qt (2 L) oven –proof casserole or baking dish. Stir hot broth into rice mixture; cover and bake in 400ºF (200ºC) oven for 20 minutes.
Meanwhile, remove stems from mushrooms*. Wipe caps with a damp cloth and slice. Heat remaining1 tbsp (15 mL) oil in same skillet or saucepan over medium- high heat. Add mushrooms, cook, stirring often, for 5 minutes or until just lightly browned . Set aside and cover to keep warm.
Remove risotto from the oven; stir in cream, mushrooms and parsley. Cover and let stand for 5 minutes. Spoon into serving bowls and serve immediately garnished with shaved Parmesan cheese. Makes 2 main course or 4 side servings
*Trimmed stems may be reserved and simmered in broth for soups or stews
Variation: A mixture of shiitake, oyster and crimini mushrooms may be used if desired. Tip: Arborio rice is a short-grain rice imported form Italy used specially for risotto.
This weekend Mushrooms Canada is hitting the road and heading to Ottawa for the National Women's Show, May 1-2, 2010.
The National Women's Show offers a fun-filled day out with the girls that you can't find anywhere else! With everything from food and wine sampling, to celebrity guest speakers (like Jake Pavelka from the Bachelor, and Canadian singer/songwriter Joe Taylor), and there is are tons of products to enjoy from over 250 exhibitors.
Stop by the Mushrooms Canada booth for a sample of our Simple Sauteed Mushrooms, and to pick up some delicious mushroom recipes! While you are hanging out with us, fill out a ballot to win a T-Fal Hotspot Frying Pan!
But wait, the mushroom fun doesn't stop there! Join me at the Samsung Cooking Theatre where I will be preparing my favourite recipe, Sweet & Spicy Stir-Fried Mushrooms (which is always a big hit!) and an elegant Baked Mushroom Topped Brie, perfect for entertaining.
Head on over to The National Women's Show website for all the details. And don't forget to print off this coupon from Mushrooms Canada to receive $5.00 off admission when you bring a friend!
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
Hello, my name is Angela Liddon. I am a spunky and passionate vegan bakery owner, healthy living writer, and photographer who found her glow with a vegan diet. Oh She Glows documents how I got my glow back, after years of depriving myself, and discovered that food can be fun. I tempt with delicious vegan recipes and mouth-watering photography and most of all, I show that Vegan doesn't have to be a bad word..jpg)
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Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce
