Thursday, June 28, 2007

Local Grilled Portobella Recipe

"Portobellas with Summer Salsa
Jun 27, 2007

By The Saucy Lady

No, avocados don't grow in Ontario but robust and meaty portobellas do, and so do tomatoes. Rounded out by Ontario feta, this dish, adapted from, works as a main with large mushroom caps or a starter with medium ones.

1 large tomato, quartered, seeded if desired, cut in 1/2-inch dice
1 avocado, cut in 1/2-inch dice
3 oz (90 g) feta cheese, crumbled (about 3/4 cup)
1/4 cup extra-virgin olive oil
1 tbsp white wine vinegar
Freshly ground pepper to taste
4 large or 8 medium portobella mushroom caps

In medium bowl, combine tomatoes, avocados and feta.

In small bowl, combine 2 tablespoons oil and vinegar. Season with pepper. Whisk well to combine. Pour over tomato mixture. Toss gently to coat. Refrigerate until ready to use. (Makes about 3 cups.)

Brush mushrooms on both sides with remaining 2 tablespoons oil. Transfer to baking sheet. Bake under preheated broiler, 4 minutes per side, until tender. (Alternatively, barbecue directly over high heat 3 to 4 minutes per side.)

Place warm mushrooms, stem side up, on serving plates. Top each evenly with tomato mixture.

Makes 4 to 8 servings."

Courtesy of

Friday, June 22, 2007

Portabella Mushrooms - King of the Grill

Grilling Portabella Mushrooms Portobello

Big, tender, meaty and filling is how I would describe a grilled portabella mushroom. With its large size it is no wonder that Portabella Mushrooms can be called King if the Grill.

Grilling portabellas is easy! You can marinate them in your favourite marinade before throwing them on the grill or just lightly brush with olive oil and salt & pepper. Grill on medium-high heat for 3-4 minutes either side. Eat it as a burger, a topping or side dish.

Not only do Portabellas taste great, but they can be used as a meat alternative saving tons of calories, fat, sodium and carbohydrates.

Try this recipe:

"Barbecued Mushroom and Spinach Pizzettes

Prep Time: 10 mins. Cooking Time: 8 mins.

3 tbsp olive oil,
45 mL
2 cloves garlic, crushed
4 large fresh Portabella Mushroom caps
4 6-7" (15-17cm) whole wheat pita breads
1/3 cup sun-dried tomato pesto 75 mL
4 cups baby spinach or arugula leaves (2oz/60g)
1 L
1/2 cup shaved Parmesan or Romano cheese
125 mL
Fresh ground black pepper to taste

In a small bowl whisk oil and garlic together, lightly brush the mushrooms on both sides with garlic oil. Barbecue mushrooms on high heat for 2-3 minutes per side or until mushrooms are slightly softened. Meanwhile place pitas on the barbecue over high heat and cook for 2 minutes on one side or until warmed through. Remove to a tray or cutting board and spread softer side with the tomato pesto. Top with spinach leaves, and then warm mushrooms, stem side up. Return to barbecue and cook for additional 2-3 minutes o until slightly crisp. Garnish with Parmesan shavings. Cut in halves or quarters and serve immediately. Add pepper to taste.

Serves 4

Variation: If mushrooms are too large for the pitas, thickly slice mushrooms on a cutting board and place on top of spinach.

Tips: Thinner pitas will crisp better than thicker ones.To shave Parmesan easily use a vegetable peeler. Shaved Parmesan is most attractive but if substituting grated Parmesan use only ¼ cup (50 mL)

Nutritional Information:
Per Serving 1 Pizzette
Calories: 370
Sodium: 784 mg
Protein : 16.1 g
Fat: 17.9 g
Carbohydrates: 40.7 g
Dietary Fibre: 6.9 g"

Enjoy the great weather, and a great evening out of the BBQ with the King of the Grill; Portabellas!

recipe courtesy of Mushrooms Canada

Thursday, June 7, 2007

"The Cap Crew"

""The Cap Crew" Make Mushrooms Appealing to Tweens

Conestoga College Advertising Students Win Big in Mushroom Character Development

KITCHENER, ONTARIO --(May 28, 2007) Mushrooms Canada and Conestoga's Advertising Program have done it again. After last year's success with the creation of the association's new logo and tagline, Mushrooms Canada challenged the students to create mushroom characters. The result was a win for eight of the program's students; Jennifer Bregman, Brendan Waller, Amanda Moore, Tarah Mcfarlane, Amy Lienhart, Quinn Battersby, Jessica Warren, and Danielle Beaumont.

The Character development was presented to the students as a scholarship opportunity to see who could design the most appealing characters and who could develop the best plan to implement them. As a result, Jennifer Bregman and Brendan Waller took home first place in both categories with their characters, "The Cap Crew". Honoured with a $950 scholarship, the two are delighted to have created characters that will be part of an already strong Ontario mushroom promotional campaign. Mushrooms Canada also donated $2000.00 to Conestoga College for the Advertising Program, in hopes that it will continue to put talented individuals out into the community.

"Last year our Advertising students had the valuable opportunity to demonstrate their Creative skills in the development of a Corporate Identity Program for Mushrooms Canada" says Joe Romer, Advertising Program Coordinator. "This year their Strategic, Creative and Marketing skills were put to the test in the development and implementation of a marketing plan to a younger target market. The "Cap Crew" is a fun, fresh approach that was the result of intensive research and market analysis. I can't thank Mushrooms Canada enough for giving our students the opportunity to showcase their skills. It's this "hands on" approach that prepares them so well for careers in the Advertising industry."

The Advertising program at Conestoga College is in its seventh year of operation and has been a great success with graduates now working in large corporations such as Research In Motion and growing associations such as Mushrooms Canada.

Mushrooms Canada rebranded itself last year from The Canadian Mushroom Growers' Association. It launched a province wide campaign to increase awareness of Ontario grown mushrooms, their uses, flavours, and many health benefits. Watch for "The Cap Crew" to be launched this Fall at

"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""

Source: CCN Mathews

Tuesday, June 5, 2007

The Brown Paper Bag

What's With the Brown Paper Bag?

We all do it. Go to the grocery store to buy mushrooms, and of course put them in a brown paper bag. But what's with the brown paper bag?

The brown paper bag acts like a barrier to all elements in your fridge, whether it be moisture or the smell of the onion in your crisper. The brown bag absorbs these elements before they can be absorbed by the mushrooms. Even when purchasing mushrooms in packages, once opened the remainder of the mushrooms should be stored in a paper bag.

Simply put, brown paper bags make your mushrooms stay fresher and tastier, longer.

Enjoy this mushroom recipe found on a brown paper bag.

Ginger Mushroom Stir-Fry
3 tbsp lemon juice 45 mL
3 tbsp soy sauce 45 mL
1 tbsp grated fresh ginger 15 mL
2 cloves garlic, pressed 2
2 skinned and boned chicken breast halves, cut into strips about ½ - inch thick 2
1/3 cup chicken stock or bouillon 75 mL
2 tsp corn starch 10 mL
1 tbsp vegetable oil 15 mL
8 oz specialty mushrooms, sliced or quartered 250 g
1 ½ cups asparagus or green beans, sliced about 1 ½ inches long 375 mL

3 green onions sliced diagonally into 1 inch pieces 3
Toasted sesame seeds
Lemon slices
Cilantro or parsley sprigs

In a bowl combine lemon juice, soy sauce, ginger and garlic. Add chicken tossing to coat; set aside. Measure broth; dissolve cornstarch in broth. In skillet or wok heat one to two tablespoons of oil until sizzling. Drain chicken and reserve the liquid. Add mushrooms and chicken to the skillet. Toss over high heat until chicken loses pink colour. Add asparagus and onions; continue to toss over high heat until chicken juices run clear and vegetables are tender-crisp. Stir in broth mixture to chicken. Sprinkle with sesame seeds. Serve hot, over rice, is desired. Garnish with lemon slices and cilantro.

Makes 4 servings.