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Elegance Cookware Sets from Mushrooms Canada

While you're there entering the contest, why not check out their fabulous video on how to make Asian Mushroom Lettuce Wraps. Absolutely Delicious!

“Make it with Mushrooms Student Chef Challenge” Finalists Selected

After months of preparation for the “Make it with Mushrooms Student Chef Challenge,” seven community colleges entered their best mushroom recipes for a chance to win the title “Make it with Mushrooms Masters.” Three finalists were chosen for the final cook-off.

Guelph, November 17th, 2008 – “It was a tough decision to narrow it down to three,” says Shirley Ann Holmes, preliminary challenge judge. “All the entries were very creative and used fresh mushrooms to their full potential.”  In the end, student chef teams from Cambrian College, Georgian College and Fanshawe College were selected to prepare and offer their recipes to an expert panel of judges at the Second Annual “Make It with Mushrooms Student Chef Challenge” Final Cook-off at the University of Guelph on Thursday November 27th, 2008.

The competition got underway at the beginning of the school year when seven community colleges accepted the challenge to create and submit recipes, featuring mushrooms, for a main meal dish. The competing colleges were Cambrian College in Sudbury, Conestoga College in Kitchener, Fanshawe College in London, Fleming College in Peterborough, Georgian College in Barrie, Niagara College in Welland, and St. Lawrence College in Kingston. 

On November 27th, finalists will prepare their recipes for a panel of three food experts; Murray Good – Owner of Whitecrest Mushrooms, Clare Jones – Home Economist, Food Consultant, and Yvonne Tremblay – Home Economist, Food Consultant and Cookbook author.  Recipes will be judged on the basis of presentation, simplicity, originality, taste, consistency, the recipe story, nutrition and kitchen knowledge. The winners will be named the “Make It With Mushrooms Masters.”

In addition to the “Make it with Mushrooms Masters” title, the winning team will receive a scholarship worth $1,500 and its college will be awarded a $1,500 grant from Mushrooms Canada. The runner-up team and their college will each receive a $1,000 scholarship and a grant for $1000. The third team and its college will receive a scholarship and grant for $500.

“After attending last year’s competition, it will be interesting to see what this year’s finalists bring,” commented Murray Good, Owner of Whitecrest Mushrooms, and food expert judge. “Mushrooms can be prepared in so many ways, I expect there to be an array or presentations, tastes, and stories.”

Finalist team members, their course directors and recipes are:

Cambrian College:
Course Director: Diane Cowden

Team: Jamie Boyle, Jeff Roberts, Samantha Ryan

Main Dish: Forest Mushroom Turnover

Georgian College:
Course Director: Philip Leach

Team: Nikki Hisey, Pam B., and Sara F.

Main Dish: Vegetarian Mushroom Burger, Mango, Papaya & Avocado Relish, Mushroom Aioli, Sweet Potato & Tarrow Fries

Fanshawe College:
Course Director: Patrick Hersey

Team: Stacey Ramsay, Danica Livingston, Nikki Stantsos

Main Dish: Mushrooms with papardelle noodles, tomato, herbs and garlic “En Brodo”.

This will be the second year Mushrooms Canada hosts the Make It with Mushrooms Student Chef Challenge and it is no stranger to working with Community Colleges. Over the past two years, Mushrooms Canada has sponsored a logo/slogan competition and a Youth Promotion competition with Conestoga College’s Advertising Program.  Nurturing the skills of today’s youth and tomorrow’s influencers is very important to Mushroom Canada. Working with the student programs at Ontario’s community colleges has proven to be a successful strategy to achieve this goal.

www.mushrooms.ca

Kathy Maister's Marvellous Stuffed Mushrooms

Print Recipe Here.

Check out all the other cooking videos and recipes on Kathy Maister's website StartCooking.com.

Ontario Students Chefs are Challenged to “Make it with Mushrooms”

Community Colleges participate in second annual mushroom recipe competition.

GUELPH, ON – After great success last year, Mushrooms Canada is once again challenging Ontario’s student chefs to “Make it with Mushrooms.” Chef Training Programs at Cambrian College in Sudbury, Conestoga College in Waterloo, Fanshawe College in London, Fleming College in Peterborough, St. Lawrence College in Kingston, Niagara College in Welland, and Georgian College in Barrie have accepted the challenge.

The Student Chefs will compete for a chance to win a $1500 team scholarship, plus a $1500 donation for the Colleges’ Chef Training Program, and the title “Make it with Mushrooms Masters.”

Each team of Student Chefs will submit one Main Course recipe featuring the star ingredient; fresh Ontario mushrooms. Submissions will be ranked by Mushrooms Canada, and three teams will be chosen to compete in a Cook-Off to be held at the Atrium Restaurant at the University of Guelph on November 27th, 2008. At the Cook-off, each team will have two hours to prepare its recipe for judging by a panel of 3 food experts.

Recipes will be judged on the basis of presentation, simplicity, originality, taste, consistency and nutrition. Additional judging criteria will include the ‘story’ behind the recipe and kitchen knowledge. The team with the highest score will be named the “Make it with Mushrooms Masters.”

This will be the second year Mushrooms Canada hosts the Make It with Mushrooms Student Chef Challenge and it is no stranger to working with Community Colleges. Over the past two years, Mushrooms Canada has sponsored a logo/slogan competition and a Youth Promotion competition with Conestoga College’s Advertising Program. Nurturing the skills of today’s youth and tomorrow’s influencers is very important to Mushroom Canada. Working with the student programs at Ontario’s community colleges has proven to be a successful strategy to achieve this goal.

Mushrooms Canada represents fresh mushroom growers across Canada. Over the past two years, it has launched a very successful fresh mushroom promotional campaign, incorporating billboards, radio, television and consumer events. Mushrooms Canada’s website, www.mushrooms.ca, provides consumers with nutritional and health information, mushroom varieties and taste profiles, videos, and delicious mushroom recipes.

Why the humble mushroom is being hailed as a superfood

by Angela Epstein

Mushrooms are easy to overlook in the so-called rainbow colours we are advised to eat to get a full range of nutritional benefits from fruit and veg.

But research increasingly reveals why they are now qualified to join the ranks of so-called superfoods such as broccoli and blueberries.

Numerous studies reveal that mushrooms may help reduce the risk of heart disease and cancer.
'Mushrooms may seem plain, but they really are a superfood,' says dietician Dr Sarah Schenker.
'They contain virtually no fat, sugar or salt and are a valuable source of dietary fibre as well as the five B vitamins thiamine (B1), riboflavin (B2), niacin (B3), pyridoxine (B6) and folate.'

'They also contain the essential minerals potassium, copper, phosphorous and iron. Most significant among their mineral content is selenium, which you don't find in many fruit and vegetables.'

With more than 90 per cent water content, adding mushrooms to dishes such as stews can make us feel fuller without boosting calorie content.

Read More.

Got Leftover Turkey?

Just coming off of Thanksgiving on Monday, I seem to have a excess amount of leftover turkey. How exactly should I use all this turkey up? Here is one of my favourite leftover turkey recipes.

Mushroom, Turkey and Rice Casserole
Preparation Time: 20 mins. Cooking Time: 35 mins.

Brown rice and mushrooms add a deep earthy flavour to leftover turkey for the perfect easy holiday meal. Serve with a spinach salad.

2 tbsp olive oil
1 lb. sliced fresh crimini or white Mushrooms
1 cup sliced celery
3/4 cup sliced green onion
2 cloves garlic, minced
1 tsp EACH dried thyme leaves, sage leaves and salt
1/2 tsp pepper
4 cups cubed cooked turkey breast
4 cups cooked brown and wild rice*
2/3 cup chicken stock
1/2 cup coasely chopped pecans
2 tbsp chopped parsley (optional)

In large skillet heat olive oil over medium heat. Add mushrooms, celery, onions and garlic; sauté for 3 minutes. Stir in thyme, sage, salt, pepper; sauté for 2 minutes and add chicken stock. Remove from heat and set aside. In 2.5-3 qt (2.5-3 L) casserole combine turkey, rice, and pecans, stir in mushroom mixture. Bake in 350°F (180°) oven for 25 minutes or until heated through. Garnish with parsley if desired.

Makes 6 Servings

*In medium saucepan bring 2 ½ cups (625 mL) water to boil. Add 1 cup (250 mL) uncooked brown and wild rice mix. Cover and reduce heat to simmer for 35-45 minutes or until water is absorbed and rice is until tender.

Tips: Brown and wild rice take longer to cook than white rice so cook it the night before to have ready for this recipe. Brown rice is much more nutritious than white since it is the whole grain and contains the bran which adds fiber and vitamins. Wild rice is not rice at all but a long grain marsh grass that gives a nutty flavour and chewy texture. It is less expensive to buy a mix of brown and wild rice that is available in bulk at many stores.

If substituting ground thyme and sage for thyme and sage leaves, reduce to ½ tsp (2 mL)-3/4 tsp (3 mL)

Nutritional Information:
Per Serving
Calories: 372
Sodium: 575 mg
Protein : 32.5 g
Fat: 14.4 g
Carbohydrates: 28.4 g
Dietary Fibre: 4.3 g

Here's two more if you have tons of leftover turkey:
Turkey and Mushroom a La King
Turkey Bacon Mushroom Caps

A warm and hearty fall bisque

Fresh Mushroom and Squash Bisque
Preparation Time: 15 mins. Cooking Time: 15 mins.

Easy to make with pre-cut vegetables and prepared in the microwave, this hearty fall bisque combines the rich mellow flavour of mushrooms with any of the varieties of squash. Evaporated milk adds creaminess but keeps this recipe low in fat.

Ingredients
1 tbsp butter
1 cup Each chopped onion and carrot
1/2 lb. sliced fresh white mushrooms (about 3 cups)
2 cups peeled, cubed squash
3 cups chicken broth
1/2 cup evaporated milk (or light cream)
1/2 tsp salt
8 acorn squash bowls* (optional)

Garnish: Sour cream and basil leaves (optional)

Method
In large (8 cup/2L) microwaveable bowl combine butter, onion, carrot, mushrooms and squash. Cover; microwave at high for 8-10 minutes or until vegetables are tender, stirring once. Transfer half the vegetables and half the broth to blender or food processor; purée until smooth. Repeat with remaining vegetables and broth. Return to bowl; stir in milk and microwave on high for 5-7 minutes or until heated through. Serve in squash bowls, if desired. Garnish with sour cream swirl and basil if desired.
Makes 8 servings

Variation: In large saucepan combine butter, vegetables and broth. Bring to boil; lower heat, cover and simmer 10-12 minutes or until vegetables are tender. Add milk and purée as directed.

Acorn Squash Bowls: purchase 4 medium acorn squash. Cut a thin slice off the bottom and top to allow “squash bowls” to sit level. To ease cutting squash in half, microwave each squash about 3-6 minutes or until a knife will pierce the skin easily; then halve with a knife and scoop out seeds and some of pulp to make the cavity larger.

Nutritional Information:
Per Serving 1 Bowl
Calories: 68
Sodium: 526 mg
Protein : 2.8 g
Fat: 2.0 g
Carbohydrates: 9.9 g
Dietary Fibre: 1.6 g

Source: Mushrooms Canada
Picture (C) Mushrooms Canada