Monday, May 28, 2007

Mushrooms: Canned vs Fresh

"Which mushrooms are more nutritious? Canned or Fresh?”

Great Question! Let’s explore the difference in nutritional value and determine which is more nutritious.

Comparing one can (132g) of white mushrooms to 132g of Fresh white mushrooms:

Canned mushrooms contain:
33 calories, 0g of Fat, 561mg of Sodium, 7g of carbohydrates, 3g of dietary fiber, 3g of sugar, and 2g of protein.

Fresh mushrooms contain:
29 calories, 0g of Fat, 7mg of Sodium, 4g of carbohydrates, 1g of Dietary Fiber, 2g of sugar and 4g of protein.

When compared, fresh mushrooms come out as the obvious winner. The fresh mushrooms contain less calories, sodium, carbohydrates and sugar, and are higher in protein.

100g* of fresh white mushrooms are also a good source of riboflavin, niacin, copper, pantothenic acid and selenium.

Remember, when you purchase fresh mushrooms from your grocery store you are buying a local "grown in Canada" product, so you are supporting your local farmers. Fresh Mushrooms are grown all year round right here in Canada! Canned mushrooms are often shipped in from Asian countries such as China.

* 100g equals 4-5 medium sized mushrooms.

Picture coutesy of Quentinh

Tuesday, May 15, 2007

Make Your House a Mushroom House

"Growable Homes Made With Mushrooms Greensulate

Tracy Staedter, Discovery News

May 11, 2007 — Insulation made with mushroom spores could eventually replace the familiar pink synthetic foam used by many homeowners to pad their attics and walls.

Although excellent insulators, traditional polystyrene and polyurethane foam blends require petroleum, are expensive to produce, and are not biodegradable.

The patented Greensulate formula is an organic, fire-retardant board made of water, flour, minerals and mushroom spores. It not only hinders heat flow but could also be modified to produce sustainable, "growable" homes.

"You could grow it up in a matter of weeks," said Eben Bayer, a student of mechanical engineering and product design innovation at Rensselaer Polytechnic Institute in Troy, N.Y. Bayer and classmate Gavin McIntyre developed the product together and are launching a company in the next few weeks.

The insulation starts with a slurry of water, biodegradable mineral particles called Pearlite (those white beads in potting soil), hydrogen peroxide and starch. (Waste polystyrene could be substituted for the Pearlite, said Bayer, offering an alternative solution for a product that often ends up in landfills.)

The mixture is poured into a panel-shaped mold and injected with living mushroom cells. As the cells grow, they digest the starch as food and begin sprouting thousands of cellular strands called mycelium. In nature, these strands act as roots, providing nutrients and structural support.

After a week or two, a three to six-inch panel of insulation is fully grown, consisting of the insulating particles of Pearlite suspended in a tightly meshed network of mycelium.

According to Bayer, the organic composite board has an insulating value similar to fiberglass, some foams, or loose-fill cellulose.

He also thinks the Greensulate could be competitively priced. The total cost for synthetic insulation runs from between $1 and $2 per square foot. The mushroom-based panels would sell for around $1.50 per square foot.

A competitive price point is just one of many challenges Greensulate is up against, said Mitchell Joachim, executive director of New York City-based Terreform, a nonprofit design collaborative that integrates ecological principles with urban environments.

"'Greener' is usually low on the list. It has to outperform what is out there, be lighter, denser, have a better R-value, and be cheaper," he said.

In addition to insulation, Bayer thinks the product could be used to build inexpensive homes in developing countries or where temporary housing is needed, such as in disaster areas.

He envisions a dome-shaped structure made of two inflatable membranes with a space in between. The mushroom mixture could be pumped into the space, cured, and left to produce a nicely insulated, fire-proof structure."

Discovery Channel

Monday, May 14, 2007

Buying Local Produce

Buying fresh mushrooms supports local farmers and the environment

Q. How are you supporting local farmers when you buy fresh mushrooms?

A. Fresh Mushrooms are one of the produce items in you supermarket that are always grown locally, even in the winter. Mushrooms are grown in indoor, controlled environments; therefore they can be produced year round, anywhere in Canada.

When you buy a package of mushrooms from the grocery store you are buying a local product and supporting the local farmers that brought you that product.
Now that is local support!

Q. How are locally grown mushrooms helping the environment?

A. It is not unusual for imported foods to travel thousands of kilometers before you pick it up in the grocery store. Now think of the impact on our environment from trucks shipping the food across the country, or from planes shipping them from overseas. The burn of fossil fuels adds to the greenhouse gases in the atmosphere.

According to the World Watch Institute, trucking or shipping food thousands of kilometres can burn up to 17 times more fossil fuel than if you were to buy locally.

The fresh mushrooms that you purchase in the grocery store are grown on farms as close as 80 kilometres.
Now that is helping the environment!!

So eat up your fresh mushrooms, you will do the environment and local mushroom farmers a world of good.

Thursday, May 10, 2007

Italian Style Stuffed Peppers

This one is a must try! Made it for a dinner party and everybody loved it, even the guest who don't like mushrooms.

"Italian Style Stuffed Peppers

Preparation Time:
20 minutes Cooking Time: 18 minutes

A wonderful vegetarian meal or side dish that can be microwaved if you prefer.

2 large red, yellow or green peppers 2
2 tbsp olive oil 25 mL
1/4 cup Each diced celery and onion 50 mL
1 lb. mushrooms, finely chopped 500 mL
4 cloves garlic, minced 4
1/2 cup dry bread crumbs 125 mL
1/4 cup Each grated Parmesan cheese and ketchup 50 mL
1 tsp Each dried basil and oregano 5 mL
1 cup grated mozzarella or crumbled feta, divided 250 mL

Cut peppers in half lengthwise and carefully scoop out seeds. In large skillet heat oil over medium heat, sauté celery and onion for 1-2 minutes, or until softened. Add mushrooms and sauté another 3-4 minutes or until starting to brown; stir in garlic and remove from heat. Stir in breadcrumbs, Parmesan, ketchup, basil, oregano and half the mozzarella. Spoon mixture into peppers and place in shallow baking pan or casserole. Bake 15 –18 minutes in 400°F (200°C) oven or until peppers are tender; sprinkle with remaining mozzarella. Return to oven 1-2 minutes just to melt cheese.

Makes 4 servings

Tip: Chop celery, onion and mushrooms in food processor to save time.

Variation: Add ½ cup (125 mL) chopped green or black olives.Microwave Method: Place stuffed peppers in shallow microwaveable casserole, cover and cook on high for 5-8 minutes or until softened and heated through (time varies depending on size of peppers and wattage of oven) top with cheese and microwave on medium for 1-2 minutes to melt cheese."

Recipe Courtesy of Mushrooms Canada

Friday, May 4, 2007

Mushroom Compost

Where Can I Find Mushroom Compost?

It is spring and you gardeners have kicked it in the full gear, everyone is looking for Mushroom Compost.

No matter what you call it; spent mushroom substrate, mushroom compost or spent mushroom compost, it is great for you lawn, gardens, trees and shrubs.

So with everyone looking for this "miracle for you lawn," I say why not go right to the source.

Listed are Mushroom Farms within each province of Canada. Some might have a Spent Mushroom Compost facility, some may not. I would suggest, based on your geographical location, to contact the closest mushroom farm and simply ask if they have spent mushroom substrate.

British Columbia




New Brunswick

Prince Edward Island

Nova Scotia

Happy Gardening!

Thursday, May 3, 2007

Mushrooms Canada Contest

Mushrooms Canada T-Fal Frypan Contest

Mushrooms Canada is holding a contest where you can win 1 of 25 T-Fal Encore Frypans.
If you win, be sure to try their sauteed mushroom recipe.

Simple Sauteed Mushrooms

Preparation Time:
0 mins. Cooking Time: 5 mins.

Fast and easy, sautéed mushrooms make a great side dish with any meal.

1 tbsp olive oil, vegetable oil or butter
15 mL
1/2 lb. sliced fresh Mushrooms 250 g
2 tbsp fresh parsley, minced 25 mL
1 tbsp minced fresh herbs (tarragon, basil or thyme)
15 mL
1 clove garlic, minced
Pinch of salt

Heat 1 tbsp (15 mL) vegetable or olive oil or butter in a large skillet over medium-high heat. Sauté ½ lb (250g) sliced mushrooms for 3-5 minutes or until starting to brown. Add 2 tbsp (25 mL) minced parsley or 1 tbsp (15 mL) minced fresh herbs (e.g. thyme, basil, or tarragon) and 1 minced clove garlic or a pinch of salt and sauté for 1 minute.

Tip: It is important to use a large pan so the mushrooms are in a single layer and will brown rather than steam in their own juices.

Variations: Substitute dried herbs using 2 tsp (10 mL) parsley and 1 tsp (5 mL) dried herbs. Seasoning salt or salt free seasonings may be added to taste.

NOTE: for 1 lb (500 g) mushrooms: use a larger pan, double the ingredients and increase the time to 5-7 minutes.