Check Us Out: Mushroom News Online brings together all the interesting and delicious mushrooms stories from the web to one place.
News Finds:
Superfoods Chatelaine reports that mushrooms are the new Superfood, we couldn't agree more!
Bravo TV's 'Top Chef' Carla Hall shares love of mushrooms "I love mushrooms all kinds of mushrooms, and I always have," Hall said. "A lot of people who don't like mushrooms, a lot of time, as it is with anything, haven't had them cooked properly."
Sautéed wild mushrooms with baby spinach You can use any combination of mushrooms in this recipe, including chanterelles, morels or even white button. Enjoy this on the side or turn it into a vegetarian entrée over pasta or rice.
Portobello Mushroom Burger This is the true meaning of a veggie burger! Portobello mushrooms are the perfect size to fit in a traditional hamburger bun, they grill up beautifully, and their substantial texture and rich taste will have everyone begging for seconds.
Road Grill host Matt Dunigan's Portobella Burger Stack It’s summer, and that can only mean one thing: It’s time to fire up the BBQ. Matt Dunigan shows you how to share the grill with your herbivore friends with this hearty portobello recipe.
Today marks the day that most Canadian schools take a break for summer holidays, and most parents prepare themselves to hear the never-ending, "I'm bored," and "there is nothing to do!"
Mushrooms Canada has just what you need to fulfill to your kids quest to find something to do, The Cap Crew Colouring Contest!
Simply download The Cap Crew Colouring Contest, print it off, and hand it over to the kids! It's guaranteed to keep them busy for at least 10 minutes while you read, shop, or make dinner.
The best part is, this little masterpiece could win your kid a "Cap Crew Back to School Prize Pack" filled with lots of goodies and school necessities.
So what are you waiting for, get them colouring!
Download The Cap Crew Colouring Contest & Official Rules here.
My name is Kathy and a few months ago I started my recipe blog, Kitchen Kathy. It’s a fun way for me to experiment with new recipes, and share the results with anyone who might be interested. I’m a stay-at-home mom from the Prairies, and last fall I was the grand prize winner in an online recipe contest for my “Smokey Chicken Caesar Salad”. Ten years ago I never would have thought I could be an award-winning cook or a guest blogger on a recipe website... it’s amazing what a little creativity in the kitchen can do!
My award-winning recipe unfortunately does not have mushrooms in it, however, mushrooms have always played a vital role in my culinary development. As a child, ham & mushroom pizza was always my favourite (and by favourite, I mean it was the only kind I would eat!) When I moved away from home after university, I quickly discovered I wasn’t much of a chef.... my “signature” recipe while living in Mexico was to fry up some mushrooms and onions, mash up some potatoes, and put it all together in a tortilla with a sprinkling of guacamole seasoning. It actually tasted pretty good, but honestly, it’s not something I’m proud of! Luckily I’ve gotten a little more adventurous in the kitchen, and my mushroom recipes have gotten progressively better.
Most of my recipes are adaptations of things I find online, in magazines, or on cooking shows. When asked to submit an original recipe for this blog, I was inspired to re-invent my latest mushroom recipe, which was Portobello Mushroom Burgers with Tzaziki. They were so good, and I figured there had to be another fabulous way to prepare them. So here’s what I came up with:
PORTOBELLO MUSHROOM BURGERS WITH ASPARAGUS & PROSCIUTTO GOAT CHEESE
Ingredients 4 portobello mushrooms, washed and stems removed 1/4 c. balsamic vinegar 1/4 c. cola 1/4 c. olive oil 8 asparagus stalks, washed, trimmed, and seasoned with olive oil and sea salt 4 slices of prosciutto, diced 1 c. goat cheese (or softened cream cheese if you prefer) 4 hamburger buns, grilled
Method Marinate the mushrooms in a mixture of balsamic vinegar, cola, and olive oil while you wash, trim, and grill the asparagus (3-4 minutes per side). Set the asparagus aside and grill the mushrooms for 5 minutes on each side, brushing the tops with excess marinade when you flip them over. While mushrooms are grilling, dice the asparagus and combine it with prosciutto and cheese. When mushrooms are done, set them on a grilled bun and top them with the cheese mixture.
How does that old saying go? The way to a man's heart is through his stomach? If that's the case, you will certainly win over Dad's heart this Father's Day with this fast and easy recipe, Baked Eggs with Mushrooms.
This is the perfect breakfast to start Dad's day off right. Filled with lots of B-Vitamins, minerals, antioxidants, and protein, Baked Eggs with Mushrooms will give the whole family energy to enjoy this special day.
No need to boil, poach or scramble just bake eggs in the oven on a tasty mushroom sauté. If you don’t have ramekins try using gratin dishes, oven –proof soup, dessert or cereal dishes, coffee mugs or custard cups.
Ingredients 1 tbsp vegetable oil 15 mL 8 oz fresh sliced fresh Mushrooms 250 g 1/3 cup diced red pepper (optional) 75 mL 1 tbsp minced fresh parsley (optional) 15 mL 1/4 tsp Each salt and pepper 1 mL 1/2 tsp dried thyme, tarragon or basil (optional) 2 mL 4 large eggs 4 1/3 cup shredded Cheddar cheese 75 mL
Method Preheat oven or toaster oven to 350 ºF (180ºC). In a medium skillet heat oil over medium–high heat, sauté mushrooms 5-7 minutes or until lightly browned and moisture is released. Add red pepper, parsley, salt, pepper and herb if using; sauté 1 minute. Spoon evenly into 4 lightly greased (6 oz/ 90 mL) ramekins. Crack one egg into each ramekin and sprinkle cheese evenly on top. Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set). Serve with toast to dip in the soft yolk.
Makes 4 servings
Tip: If using wide gratin dishes in place of ramekins make a well in the middle of the mushrooms and crack eggs into the well; increase cheese to ½ cup (125 mL). For brunch bake herbed tomato halves in the oven with the eggs.
Variations: 1. Substitute Swiss or Havarti with jalapeno cheese for Cheddar. 2. Substitute diced cooked ham for red pepper. 3. Substitute ½ cup (125 mL) salsa or chili sauce for the red pepper, salt pepper and herbs. 4. French Style: for a softer texture eggs may be baked in a water bath. Place the filled ramekins in a roasting pan or baking pan (large enough so they are not touching each other). Place the pan on the oven shelf and pour in enough boiling water into the pan to reach ½-2/3 up the side of the ramekin. Bake as directed 12- 15 minutes.
Nutritional Information (Per Serving): Calories 152, Sodium 263 mg, Protein 9.4 g, Fat 11.7 g, Carbohydrates 2.6 g, Dietary Fibre 0.9 g
What did you do yesterday afternoon? Well, if you were downtown Toronto at Queen's Park you were certainly in for a treat.
Over 15 Ontario food associations and groups gathered in partnership with Foodland Ontario for the annual Pick Ontario Freshness Farmer's Market.
Ontario Minister of Agriculture, Leona Dombrowsky, opened the farmers market at noon with announcement urging Ontarians to continue to purchase fresh Ontario products.
Much was to be sampled, from Ontario pickled eggs, to our fresh crimini mushrooms with dill dip, the day was filled with local products and local flavours.
Even Ontario Premier, Dalton McGuinty, had time to come visit and enjoy a sample of fresh Ontario mushrooms.
All-in-all it was a beautiful day filled with local food, and a strong reminder to Ontarians to enjoy locally grown foods as much as they can.
With the world becoming more environmentally conscience, and with additional pressure being put on Canadians to buy local and enjoy a 100 Mile Diet, it's no wonder why people are turning to fresh Canadian mushrooms.
They are local grown year-round, they have a low environmental impact, and of course taste great!
1. Fresher and Taste Better That’s right! Locally grown Canadian mushrooms are fresher and taste better than mushrooms that have been shipped thousands of kilometers from other countries. Not only can you taste the difference, fresh Canadian mushrooms will last longer, saving you money. Make sure to check the label for the “Product of Canada” sticker.
2. Less Environmental Impact Locally grown Canadian mushrooms are not shipped thousands of kilometers, so they have a smaller carbon footprint. Mushroom farmers also follow sustainable growing practices and are agricultural recyclers; this minimizes the farms’ environmental impact.
3. Are Safe Locally grown Canadian mushrooms comply with a very strict On Farm Food Safety Program developed by Mushrooms Canada and Guelph Food Technology Center. This ensures that the mushrooms are safe before they leave the farm and hit your dinner table.
4. Support Your Local Economy Buying locally grown Canadian mushrooms supports your local farmers and helps to build your local economy. By buying from a local farm or farmer’s market today, you are ensuring there will be farms in your community tomorrow for future generations.
Do you live in Owen Sound, Ontario? Are you looking for something to do this Friday night with the girls? Then why not come on out to the WOW Thanks Mom Fundraiser?!
With a mini shopping mall filled with local businesses, and engaging seminars; WOW Thanks Mom is a fun filled night out! And best of all, proceeds raised from this event will go to Keppel-Sarawak Elementary School.
Of course I will be there cooking up my favourite recipe, Sweet and Spicy Stir-Fried Mushrooms, on the seminar stage, handing out recipes, and answering any questions you may have about mushrooms. I will also have a fabulous door prize with me, so make sure you come by my booth and enter the draw.
The Giveaway: I have four free admission tickets that I am giving away to four people who can answer the following trivia question correctly:
What variety of mushrooms has as much Potassium as a banana? (need a hint).
The Rules: - Answer must be left in the comments section of this post. - You must be a resident of Owen Sound, Ontario (and area). - Provide an email address/blog link by which I can contact you if you win.
- You have until Thursday at 11:59pm to submit you answers. Random draw will be held Friday morning at 9:00am. - Mushrooms Canada will provide no compensation for additional costs related to you attending the event. Prize must be accepted as awarded. Value of ticket $20.
The weather is warming up and the sun is shining bright, could that mean that grilling season is finally upon us? Well, Mushrooms Canada has the perfect recipe video for this very occasion, Grilled Mushroom Oriental Salad. Simple to prepare and packed full of flavour, this recipe is a big crowd pleaser.
Assorted fresh mushrooms and a zesty oriental style dressing are the stars in this warm zippy salad - perfect for lunch or to accompany grilled meat. This mushroom recipe is not only easy but healthy too.
Ingredients 3 tbsp each vegetable oil and soy sauce 45 mL 1/3 cup rice vinegar 75 mL 2 cloves garlic, minced 2 1 tbsp Dijon mustard 15 mL 2 green onions, chopped 2 1 tbsp finely minced gingerroot 15 mL 1 lb. assorted sliced fresh Mushrooms (white button, crimini, portabella, shiitake, oyster) 500 g 3 tbsp teriyaki sauce 45 mL 16 cups mixed salad greens or baby spinach 4 L 1 tbsp sesame seeds 15 mL
Method In small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and gingerroot; set aside. Pile mushrooms in centre of large piece of heavy-duty aluminum foil. Drizzle with teriyaki sauce. Fold edges and ends to seal well. Barbecue on high heat about 5-6 minutes or until steaming. Heat dressing on barbecue or stove top just until boiling. Divide salad greens evenly among 4 large salad plates. Top with warm mushroom slices and drizzle with hot dressing. Sprinkle sesame seeds on top. Serve immediately.
Makes 4 main course servings.
Tips: Prepare dressing in micro proof bowl or glass (2 cup/500 mL) measuring cup and heat in microwave until boiling. Mushrooms could be cooked in 425º F (220 ºC) oven instead of barbecue.
Variation: Substitute roasted garlic teriyaki sauce for plain teriyaki sauce.
Do you love mushrooms? They are flavourful, easy to prepare and versatile, but how much do you really know about them? Test you mushroom knowledge and see how many of these quick facts you know.
One Portabella mushroom has as much potassium as a small banana.
Fresh mushrooms are the only vegetable that contain Vitamin D naturally.
Mushrooms are not a seasonal item, they are grown year round right here in Canada.
Mushrooms are good for you! They are loaded with B vitamins, minerals, fibre and antioxidants selenium & ergothioneine.
Always store fresh mushrooms in a brown paper bag in the fridge.
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
Ingredients
Ontario Minister of Agriculture, Leona Dombrowsky, opened the farmers market at noon with announcement urging Ontarians to continue to purchase fresh Ontario products.
