The Mushroom Lady

Study Shows The Power Of Energy Density

2008-08-18T09:04:00.000-05:00

New Mushroom Study Shows The Power Of Energy Density

ScienceDaily (2008-08-17) -- Preliminary research suggests increasing intake of low-energy density foods, specifically mushrooms, in place of high-energy-density foods, like lean ground beef, is a strategy for preventing or treating obesity. This is good news for the more than one-third of US adults age 20 and older who are obese, according to the Center for Disease Control.... read full article

Grilled pizza with mushrooms, pear and brie

2008-08-06T14:04:00.006-05:00

Preparation time: 15 minutes
Cooking time: 8 minutes
Serves: four to six

4 oz mushrooms
2 tsp olive oil
Salt and pepper
4 oz brie cheese, cut into 1/2-inch cubes
1 pizza crust, preferably thin
3 tbsp basil leaves, thinly shredded

Either leave mushrooms whole and toss with oil and salt and pepper to taste; grill, uncovered and turning occasionally, until barely tender, four to five minutes and slice or slice mushrooms, then heat oil in large skillet over medium-high; saute until barely tender, four to five minutes. Season with salt and pepper.

In medium bowl, gently toss together mushrooms, pear and brie.

Place pizza crust on oiled grill over medium-high heat; cook just until grill marks appear, about one minute. Turn. Scatter pear mixture evenly over crust. Close lid and grill until cheese melts, two to three minutes. Remove and scatter with basil.

Nutritional information:
1 Serving (when recipe serves six):
9 g protein
9 g fat
36 g carbohydrates
263 calories

~ Recipe courtesy of Foodland Ontario

Mushroom Promotion at RichTree Markets

2008-07-29T07:35:00.002-05:00

They've done it again! Mushrooms Canada is sponsoring a great Promotion with RichTree Markets. . . Mushroom Fest 2008!

Look at all the great prizes you can win. . . a Weber BBQ and the New T-Fal Vitacuisine Steamer.

The contest is being held exclusively at these RichTree Market Locations:
- 181 Bay St, Toronto
- 220 Yonge St, Toronto
- 444 Yonge St, Toronto
- 100 City Centre Dr, Mississauga
- 50 Rideau St, Ottawa

So head on over to RichTree to enter the contest. And why not sample a mushroom dish from their extensive mushroom menu, including:

Ciabatta Mushroom Sandwich with Spring Onion - Tarragon Spread, mild Cheddar $5.69
Grilled and Roasted Mushroom Salad with Baby Spinach, Marinated Spanish Red Onions and Mushroom Dressing $4.98
Grilled Portobello Burger with Melted Pepper Harvarti Cheese, Caramelized Onions and Sweet Potato Fries $9.98
Braised Button Mushrooms with Basil and Aged Balsamic Vinegar side $3.29
Baked Mushroom Pasta with Smoked Chicken and Young Leeks $6.99
Grilled and Roasted Mushroom Salad with Baby Spinach, Marinated Spanish Red Onions and Mushroom Dressing $4.98
Hot and Sour Mushroom Broth with Cilantro and Scallions $3.79
"Croque Monsieur"Toasted Sandwich Layered with Prociutto Cotto, sautéed Field Mushrooms and mild Swiss Cheese $6.29
Four Mushroom Pizza with Smoked Bacon, Chili and Garden Fresh Herbs $9.98

*Contest runs July 28 to August 10, 2008

What Mushroom Information do You want?

2008-06-19T11:58:00.003-05:00

The topic of "Mushrooms" is very large. From different varieties, to nutrition, to recipes; there is so much to learn! What kind of mushroom information are you looking for?

Leave a comment below, or take the survey in the right sidebar.

A Funky Fungi Favourite

2008-06-18T11:07:00.005-05:00

"Mushrooms are the only natural fresh vegetable that contain vitamin D

By JAMES SZUTARSKI
Wed, June 18, 2008

With the lack of spring-like weather this year and a sun that does not seem to shine, our bodies are deprived of the much-needed vitamin D, which we absorb from those golden rays of sun.

If we cannot get vitamin D from the sun, there are several options in some of the foods we eat. One, in particular, is good old fungi, that's right, mushrooms. Did you know that mushrooms are the only natural fresh vegetable or fruit with vitamin D? They also pack an antioxidant-punch that aids our bodies in good health.

MANY TYPES
There are many varieties on the market. Each one offers its own flavour dynamic and texture. I personally have not found a mushroom that I did not like.

One of my favourites, which is quite well-known with most people, is the plain white button mushroom. It has virtually endless cooking qualities and tastes amazing in almost any recipe.

Freshness is of the utmost importance when you purchase mushrooms. For example, don't be fooled when looking for the perfectly ripe mushroom by its size. This is not a freshness indicator.

PICKING THE BEST
Here is how to select a perfect mushroom:

The surface of the mushroom should be dry, but not dried and wrinkled. The appearance should be plump.

A closed veil under the cap shows a delicate flavoured mushroom, while an open veil with exposed gills means a more potent flavoured mushroom.

Always purchase mushrooms that are firm, with a fresh, smooth appearance.

Once you get these perfect fungi home, proper storage and humidity are important for optimal freshness.

Mushrooms will store well in the refrigerator for up to a week in a porous brown paper bag.

Avoid airtight containers as they cause condensation to form which will speed up the spoiling process and the mushrooms will go mouldy very quickly.

Fresh mushrooms do not freeze well, but if cooked first, will last the better part of a month before freezer burn takes over.

Many people believe that mushrooms are grown in pig manure. This is simply not true. A good quality mushroom is grown in optimal soil made of compost that has been fortified with various organic matter. That means not much cleaning is required when preparing mushrooms for use. Simply take a damp paper towel or brush off gently with your fingers.

Rinse fresh mushrooms under cold water immediately before use. Pat dry and never let them soak as they will act as a sponge and absorb excess water.

When it comes time to cook, preparing the pan is important for sauteing, which is the most common method for cooking mushrooms. Always preheat the pan on high and add oil or butter. Never overcrowd the pan when sauteing. Too many mushrooms will cool the pan and cause the mushrooms to cook slowly, releasing the liquid of the mushroom causing them to stew.

Saute single sliced layers on a high heat until the mushrooms shrink and turn a light red-brown colour.

Always season with salt and pepper.

I hope the information I have given helps you next time when you are preparing mushrooms. Here is a recipe using sauteed mushrooms."

For the fabulous CREAMED MUSHROOMS recipe visit the Edmonton Sun.

Photo: Copyright 2008 Mushrooms Canada

Enter to Win a T-Fal Practica Frypan

2008-03-03T10:14:00.006-05:00

Enter Now for your chance to win
1 of 25
T-Fal Practica Frypans
from Mushrooms Canada

To enter the Contest click here. To visit T-Fal Canada's website click here. To visit Mushrooms Canada's website click here.

Approximate Retail Value: $45.49.

Mushrooms and Vitamin D

2008-02-26T15:25:00.007-05:00

Lately there has been alot of buzz around the issue of Mushrooms and Vitamin D. To clear up some of the questions you all might have, here is the official statement from Mushrooms Canada.

"Mushrooms and Vitamin D: A Status Report
Vitamin D Vitamin D has become the health story of the year, largely because a U.S. study* indicated that supplemental Vitamin D cuts the risk of cancer by 60 percent. Based on that evidence, the Canadian Cancer Society recommended that light-skin Canadians should obtain 1000 IU (International Units) per day during fall and winter, and dark-skin Canadians should obtain 1000 IU year-round.

Since 1920, it has been known that the main role of Vitamin D is to work with Calcium and Phosphorus to build bones strong. Recent findings suggest that Vitamin D also:

helps to prevent bone fractures
reduces the risk of diabetes in young people
protects against heart disease
reduces the risk of multiple sclerosis
improves lung function

The best source of Vitamin D for humans is sunlight. Subcutaneous glands in the skin use sunlight to form Pre-vitamin D which is converted to Vitamin D by the liver and kidneys. But, other factors influence our exposure to sunlight, such as distance from the equator, body coverings and age. Skin colour also affects the body’s ability to produce Vitamin D. On a bright summer day, a fair-skinned person needs less than 30 minutes to make the daily requirement of Vitamin D. A dark-skinned person may need two to three hours. Winter light, in most parts of Canada, is ineffective for Vitamin D production, and vitamin D production decreases with age.

Besides sunlight, there are only a few natural sources of Vitamin D, and all of them are seafood or animal origin, such as eggs, margarine, butter, beef and chicken livers. Sardines, Mackerel, Cod, Salmon and Shrimp are good sources. Milk, some juices and breakfast cereals may be fortified at low levels, and multi-vitamin pills may contain up to 400 IU. D2 is the form found in foods and supplements, D3 is the form made by the skin.

Canadians in general, are considered to be at risk of Vitamin D deficiency, especially those with dark skin and/or vegetarian. Health Canada recommends a minimum of 200 IU (5 mcg.) from birth to 50 years; 400 IU (10 mcg.) from 51 to 70 years and 600 IU (15 mcg.) over 70 years of age.

Mushrooms
The Food and Drug Administration (FDA) in the USA has been seeking a natural, non-animal food, rich in Vitamin D. That led them to mushrooms. It has been demonstrated that when white button mushrooms are exposed to Ultraviolet B radiation, for a short period of time, the level of Vitamin D increases to levels many times the minimum daily requirement, i.e. 10 mcg. Normally, a serving** of white button mushrooms contains 18 IU (0.45 mcg.). Treated mushrooms contain over 80 mcg.***

Mushrooms show great promise as a natural, non-animal source of Vitamin D. That being the case, there are some hurdles to overcome before Super-D Mushrooms are featured in the produce section of supermarkets. The hurdles involve not only production-line technology and shelf-life, but also bio-availability of the vitamin. These hurdles are being addressed in Canada, the USA and Australia.

Hurdle #1. Commercialization
In order to incorporate a UV treatment system into a commercial mushroom farm, some technical questions must be answered. For example:

Where is the best location for UV-treatment, in the growing rooms (pre-harvest) or in the packing room (post-harvest)?
What is the best source of UV light, distance from the mushrooms and duration of exposure?
What is the shelf life of treated mushrooms?
Do white mushrooms discolour? How much?
Are brown mushrooms better?
Is there an impact on food safety and/or microbiology?
Does the level of Vitamin D decrease with time?

The Australian Mushroom Growers Association (AMGA) has initiated a study of intermittent UV-light exposure in a growing room, from pinning to harvest. D2 will be measured in the mushrooms, 4 and 8 days post-harvest. The objective is to license a D2 process for the growers. In the USA, the Agricultural Research Service of the USDA is studying the time and dosage of UVB light treatment up to 4 days post-harvest and D2 degradation during storage. In Canada, Mushrooms Canada is sponsoring research at the Guelph Food Technology Center at the University of Guelph, Ontario, to determine the appropriate UVB light dosage to achieve 100% RDA levels (400 IU) in fresh, white and brown mushrooms. Shelf-life, discolouration and microbiology of the treated products are included.

Hurdle #2. Bio-availability.
Is the Vitamin D absorbed by humans when they eat the mushrooms? This question has not been answered. There are studies that demonstrate that the ingestion of Vitamin D supplements (likely pills) does result in increased levels of Vit. D in the blood****.

The Centre of Food Safety and Applied Nutrition of the FDA has commenced a study to determine if enhanced Vitamin D mushrooms will raise the Vitamin D levels in mice and rats, determining bio-availability. The experimental material, dehydrated UV-treated mushroom powder, was supplied by the Guelph Food Technology Centre and Mushrooms Canada.
In 2007, the Mushroom Council (USA) proposed a clinical-study of humans, to determine the bio-availability of vitamin D from mushrooms.

Conclusions
Mushrooms have the potential to become a nutraceutical or functional food. They may even be the Omega-3 egg of the produce section. We know that the Vitamin D level in mushrooms can be enhanced by simply treating them with Ultraviolet light. Mushrooms Canada will know the answers to commercialization within 6 months, but bio-availability studies will take more than 2 years."

*Lappe, J. et al., American Journal of clinical Nutrition, June 2007.
** 1 serving is equal to 100g of white button mushrooms.
***Mattila, P.H., Food Chemistry, 2002
****Holick, M. et al, Journal of Clinical Endocrinology & Metabolism. December 2007

Source: Mushrooms Canada

Sauteeing Mushrooms

2008-02-06T12:32:00.005-05:00

Sauteeing any varitey of mushroom is fast, easy and adds tons of flavour to your meals.

Following this step-by-step guide to the perfect sauteed mushrooms.

Visit your local grocery store to buy fresh mushrooms. Make sure that the label says "Product of Canada," that way you know you are buying a local and safe mushroom product. I like to buy sliced packages of mushrooms, as it saves me two steps in the kitchen.
This is where I would usually open the package and clean the mushrooms with a damp cloth, but luckly the mushrooms are already triple-rinsed, saving me one step.
Slice the mushrooms. Once again already done, thanks to the handy sliced packages!
Heat 1 tbsp of oil in a medium-high heat pan.
Add mushrooms to hot pan in a single layer, if you add too many all at once they will steam in their own juice rather than saute. You might notice that as you are sauteeing the oil disappears. Do not add more oil, you are only adding more fat to a product that has zero! Just keep stirring the mushrooms around, in the final minute they will release a tiny amount of fluid. (This is also why I suggest using a non-stick frying pan or wok).
Add seasonings of you choice. I like to use Italian Seasoning.
Saute for 4-5 minutes, or until the mushrooms are nice and brown.
My favourite part... serve!! Sauteed mushrooms go great with steak, or mixed in pasta, or even ontop of a salad. Perfect for any meal.

Need a step-by-step visual of the whole process? Check out the video version of Simple Sauteed Mushrooms .
Also, check out what Mushrooms Canada has to say about Sauteed Mushrooms here.

Enjoy!

Anti-oxidant Power to the White Button

2008-02-06T12:07:00.001-05:00

"The humble white button mushroom (Agaricus bisporus) has as much, and in some cases, more anti-oxidant properties than more expensive varieties.
Although the button mushroom is the foremost cultivated edible mushroom in the world with thousands of tonnes being eaten every year, it is often thought of as a poor relation to its more exotic and expensive cousins and to have lesser value nutritionally.

But according to new research in SCI’s Journal of the Science of Food and Agriculture, the white button mushroom has as much anti-oxidant properties as its more expensive rivals, the maitake and the matsutake mushrooms - both of which are highly prized in Japanese cuisine for their reputed health properties including lowering blood pressure and their alleged ability to fight cancer.

Anti-oxidants are believed to help ward off illness and boost the body’s immune system by acting as free radical scavengers, helping to mop up cell damage caused by free radicals.

Dr Jean-Michel Savoie and his team from the Institut National de la Recherche Agrinomique, a Governmental research institute in France, found that anti-radical activity was equivalent to, if not more, than the better known mushrooms when they measured the respective mushrooms’ free radical scavenging ability.

The French team also found that the body of the mushroom had a higher concentration of anti-oxidants than the stalk.

Dr Jean-Michel said: “It can be reasonably assumed that white button mushrooms have as much, if not more, radical scavenging power as mushrooms currently touted for their health benefit. The good thing is button mushrooms are available all year round, are cheap and may be an excellent source of nutrition as part of a healthy diet.”

Mushrooms in the Media

2008-01-04T08:52:00.000-05:00

10 ways to fight cancer with food
Featured on Homemakers.com
January 4, 2008

Guess which cancer fighting food is #1 on the list? Mushrooms.

1. Certain mushrooms, such as those of Asian origin (shiitake, enokiatke, and
maitake) as well as boletes (oyster mushrooms) are especially rich in
anti-cancer molecules that slow tumour growth and the progress of cancer.

Read the whole article here.

There have also been some great recipes floating around over the Holidays including this one:

Herb Crusted Mushrooms
Delightful as side dish or as nibblies with drinks

Serve larger mushroom slices as a vegetable accompaniment or smaller ones for hors d'oeuvres to serve at holiday parties. Vary the herbs and type of bread for different flavours.

3 eggs, beaten
10 ml (2 tsp) garlic powder
3 ml (3/4 tsp) each salt and pepper
750 ml (3 cups) fresh breadcrumbs
50 ml ( 1/4 cup) chopped fresh parsley
30 ml (2 tbsp) chopped chives
750 g (1 1/2 lb) fresh mushrooms (white, cremini or portobello), sliced 1 cm ( 1/2 inch) thick, or
whole mushroom caps
1 l (4 cups) canola or light olive oil, for deep frying
Lemon wedges or dipping sauces

In a shallow bowl or pie plate, whisk eggs, garlic powder, salt and pepper with 15 ml (1 tbsp) water. Place breadcrumbs, parsley and chives in a food processor and process until finely chopped; place in another shallow bowl or pie plate.

Meanwhile, heat oil in deep fryer or about 3.5 cm (1 1/2 inches) oil in a heavy wide saucepan to 180 C (350 F). Using a fork or tongs, dip a few mushroom slices or caps at a time into egg mixture, allowing excess to drip off, and then transfer to breadcrumbs, pressing into crumbs to adhere (note coating will be uneven). Transfer to a tray or baking sheet.

Fry mushrooms in hot oil in single layers, turning once, for 2 to 3 minutes or until golden brown. Remove with slotted spoon to paper towel-lined tray or baking sheet. Return oil to 180 C (350 F) and repeat in batches. Keep each batch warm, uncovered, in a 180 C (350 F) oven while cooking remainder. Serve with wedges of lemon to squeeze over top or dip into prepared sauces.
Makes 6 servings.

Dipping Sauce suggestions: Honey-Dijon mustard, honey dill dipping sauce, no-fat herb, blue cheese or roasted red pepper dressing, sweet Thai chili sauce.

Note: Use whole-wheat, multi-grain, herb or rye breadcrumbs for different flavours.

Source: Canadian Press, Mushrooms Canada, and Yahoo.ca

French Mushroom Soup

2007-12-17T15:43:00.000-05:00

French Mushroom Soup

Preparation Time: 10 mins. Cooking Time: 30 mins.

Subtle herbs compliment the rich mushroom flavour in this decadent soup. It makes a perfect starter to a luncheon or dinner party.

1/4 cup butter 50 mL
1 lb. fresh Mushrooms, thinly sliced 500 g
1/3 cup flour 75 mL
6 cups chicken broth 1.5 L
1/2 tsp dried thyme leaves 2 mL
1 bay leaf 1
1/4 cup chopped green onions 50 mL
2 large egg yolks 2
1/2 cup whipping cream 125 mL
White pepper to taste
2 tbsp minced parsley 25 mL

In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.

Makes 8 servings

NOTE: If table cream is substituted and allowed to boil it will curdle.

Variation: Add ¼ cup(50 mL) medium sherry.

Source: Mushrooms Canada

Simple Sauteed Mushrooms

2007-11-21T11:37:00.000-05:00

Fresh sautéed mushrooms make a quick and nutritious side dish.

Mushrooms Gain Fans

2007-11-14T08:07:00.000-05:00

"MADE IN ONTARIO
TheStar.com Food Jennifer Bain

Mushrooms gain fans

Local foods are all the rage this year. But how many can claim 24/7/365 status?

Mushrooms can.

They're grown indoors, year-round and around the clock, and harvested daily.

If you want to get all 100-mile diet about it, you can stick to Ontario mushrooms because our province grows half of Canada's 250-million pound, $325 million mushroom crop.

Whites (button) and browns (cremini, portobellos and baby bellas) are now standard. Specialty growers are stepping up production of oyster, enoki and shiitake mushrooms. Exotic varieties – like hon shimeji and maitake – are popping up in grocery stores and markets.

Mushroom lovers need never settle for imports.

That's the message Mushrooms Canada is spreading this year with two catchy ad campaigns.
The first shows a white mushroom emblazoned with a red maple leaf alongside the message: "Locally grown."

The second shows a white mushroom with a red scarf wrapped around it to drive home the "Fresh even in winter" point.

"Local just seemed to be a hot topic," explains Mushrooms Canada marketing manager Brittany Stager.

"We'd also taken part in Foodland Ontario's `Pick Ontario Freshness' campaign this year and want to refocus people on Ontario products."

Mushrooms Canada launched in 1955 as the Canadian Mushroom Growers' Association.

It rebranded in May 2006 with a new emphasis on promoting fresh mushrooms to consumers.

Since then, the group (whose members produce 90 cent of the mushrooms grown in Canada) has been active, cooking at public events such as the Royal Agricultural Winter Fair, enticing media to tour mushroom farms, driving consumers to the website mushrooms.ca to view recipes and background information.

And yet, mycophobia persists.

"Mycophobia, or fear of mushrooms, is mainly in the Anglo-Saxon community," notes Bill Wylie, of Wylie Mycologicals in Wiarton. "The white button mushroom became accepted, but there is still a fear of going out into the wild and picking wild mushrooms and getting poisoned and dying."

You're welcome to join the Mycological Society of Toronto and learn how to safely forage. But a trip to the supermarket or farmers' market should suffice for most of us.

I grew up loathing (not fearing) mushrooms – but that was when they came canned (slimy/rubbery) or white (homogenous and dull).

Now I adore meaty portobellos/creminis and woodsy shiitakes, and am delving into the exotics, too.

That's right on trend with changing consumer tastes, according to Hank Vander Pol, president/CEO of Rol-land Farms.

Overall, mushroom consumption is holding steady, but browns "are growing at significantly higher rates" of about 10 to 15 per cent in the last three to five years.

"The brown mushroom tends to have a little bit more flavour than whites do," Vander Pol concedes.

His Campbellville-based business (likely Canada's largest with 1,200 employees and five farms) expanded into growing browns six months ago. (It sells under the Essex Kent brand.) And it rarely sends anything to the cannery.

The health benefits of mushrooms are also being touted.

We're all supposed to be eating more vegetables, and a half cup of cooked, sliced fresh mushrooms (1 cup raw or about 4 ounces/113 grams) is considered one serving.

Mushrooms Canada reports that this sized serving of white button mushrooms offers 14 calories and no cholesterol, is virtually fat-free and low in sodium, and has 1 gram of fibre. It's also high in riboflavin, niacin, copper and an antioxidant called selenium.

Another thing the industry is trying to alter is the mistaken image that mushrooms are grown in the dark in stinky manure.

During a tour of Rol-land, Vander Pol and farm manager Harjit Bamrah take pains to point out how their compost (horse manure mixed with wheat straw from race tracks) is pasteurized and deodorized during a multi-step outdoor process before being taken indoors to help grow mushrooms.

"For a mushroom farm, we smell pretty good," says Vander Pol – and he's right.
Large farms like Rol-land grow mushrooms in trays. Each of its 26 growing rooms is filled with stacks of these hemlock trays.

Mushroom spawn is mixed with pasteurized compost, topped with peat moss and given about 14 days and some water to grow. True, mushrooms don't need light, but the staff who monitor/harvest the rooms do, so they're kept lit.

Gloved workers harvest the mushrooms by hand, deftly trimming the ends with a knife and packing them into containers for supermarkets.

Three things are key from this point on. Mushrooms must be kept cold (in supermarkets and in your fridge), they're as delicate as eggs and bruise easily, and they keep best when stored in paper bags.

"Quality is always a problem at the supermarket," laments Wylie. "As for brown paper bags, Canadian mushroom growers have been pushing this directive but supermarkets haven't seemed to adopt it.

"Most things are consumer driven," he adds.

Meaning, I think, it's up to mushroom lovers to take a stand.

Portobellos With Roasted Garlic and Asiago Couscous

A Conestoga College team (Laura Kallay, Bridget Dignard and Nathan Lavoie plus course director Philippe Savaria) won Mushroom Canada's recent "Make it With Mushrooms" competition with this dish.

2 large cloves garlic
2 tbsp extra-virgin olive oil
2 large portobello mushooms (each about 5 inches wide), cleaned, stems (if any) diced, caps cut in thick slices
1/2 vidalia/Spanish onion, finely diced
1 carrot, peeled, finely diced
1 stalk celery, finely diced
1/2 cup whole wheat couscous
1/2 cup boiling water
1/4 cup finely grated asiago cheese
1 tbsp balsamic vinegar
Kosher salt + freshly ground pepper

Trim root end of garlic, leaving skin intact. Place on square of foil. Drizzle with oil. Fold and seal to form package. Roast in preheated 350F 15 minutes to soften. Open foil to cool slightly.

Discard skin. Mince or mash flesh.

In small saucepan, heat 1 tablespoon oil over medium. Add onions. Cook, stirring, 3 minutes or until translucent. Add carrots, celery and mushroom stems (if any). Cover. Cook 3 minutes or until vegetables are crisp-tender. Add couscous. Stir in boiling water. Remove from heat. Cover; let stand at least 5 minutes. Stir in cheese and garlic.

Meanwhile, mix remaining 1 tablespoon oil with vinegar. Brush all over portobello slices. Season to taste with salt and pepper.

In medium skillet or grill pan over medium-high heat, cook 1 to 2 minutes per side or until mushrooms release liquid, liquid is evaporated and mushrooms are tender at surface but firm in centre.

To serve, divide couscous mixture over 2 plates. Arrange equal portions portabella slices over each.

Makes 2 servings."

Courtesy of the Toronto Star

Mushrooms. Saving the world one diesel spill at a time.

2007-10-24T07:27:00.000-05:00

"Fungi that can clean up fossil fuel spills? It can happen! Paul Stamets, a mycologist dedicated to the preservation of ancient mushroom species, grew a mound of giant oyster mushrooms on a pile of diesel-contaminated soil.

This was an experiment with fungi that break down hydrocarbons such as oil and gasoline. The fungus spores produce an enzyme that denatures hydrocarbon chains, so not only did the mushrooms grow on contaminated soil— they thrived.

Six to eight weeks later, the mushrooms decomposed and flies laid eggs there. Birds came to feed on the fly larvae, and in the process dropped seeds. Grass grew, other insects moved in, and soon what had been a toxic pile of contaminated soil— one which led to a lawsuit and a fine, in fact— was integrated back into a thriving ecosystem."

Source: About My Planet

The Best Life Diet Recipe

2007-10-01T09:35:00.000-05:00

MUSHROOM-BARLEY RISOTTO

4 cups fat-free chicken or vegetable broth
2 tablespoons olive oil (divided use)
1 small onion, chopped
3/4 cup pearl barley, sorted and rinsed
1/3 cup dry white wine
8 ounces portobello or white button mushrooms, trimmed and sliced
2 tablespoons chopped shallots
2 tablespoons chopped fresh basil
Salt and freshly ground pepper, to taste
3 tablespoons grated parmesan cheese

In saucepan, bring broth to a boil. Cover pan and turn off heat.

Heat 1 tablespoon of olive oil in deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low. Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed. Add hot broth, 1/2 cup at a time, stirring frequently and adding 1/2 cup more of broth each time the previous addition is almost absorbed. This should take about 30 minutes. (You might have a little leftover broth.) If barley is not yet tender and all the broth is gone, add a little water and cook until tender.

In skillet over medium-high heat, place remaining 1 tablespoon of olive oil. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft, about 5 minutes. (If mixture begins to stick, remove skillet from heat and spray mushrooms with nonstick cooking spray. Return skillet to heat and cook until mushrooms are golden and shallots are soft).

Stir mushroom mixture and basil into barley. Season to taste with salt and pepper. Serve immediately, sprinkled with parmesan cheese.

Yields 4 servings.

- "The Best Life Diet"
(Simon & Schuster, $26)
by Bob Greene.

Preserving your Fresh Mushrooms

2007-08-23T09:20:00.000-05:00

Pickling Your Mushrooms

How to Pickle Mushrooms
Pickling is a preservation process for mushrooms. Lactic acid or vinegar is added directly the mushrooms you wish to preserve. A good method is bringing a couple of cups of white vinegar, a tablespoon of salt, peppercorns, garlic and bay leaves to a boil and then add whole petite mushrooms or quartered mushrooms. Gently boil the mixture for about 8-10 minutes. Spoon the mushrooms into hot sterilized jars. Pour in a few tablespoons of good quality olive oil, put the cap on the jar, and gently shake to make sure that everything is covered in oil. Keep refrigerated.

Uses
Are great as appetizers or side dishes. Put them out at parties, events, and get togethers.

Pros
- You can use any variety of mushroom, but whites, browns, shiitake and oysters response the best and produce a great flavour.
- Very easy process to do at home.

Cons
- You have to be very careful when planning on keeping pickled mushrooms for a long period of time. Improper techniques and acid balance could lead to Botulism or other serious food poisoning.
- Should use the pickled mushrooms within a week.

Add more mushrooms to everyday meals

2007-08-09T12:26:00.001-05:00

Add more mushrooms to everyday meals

(Jul 11, 2007)

(CP) - Tasty and versatile, mushrooms add vitamins and nutrients to your favourite dishes -- with almost no calories, fat or sodium

Including fresh mushrooms in everyday meals is a great way to boost vitamin intake while adding virtually no calories, fat or sodium. Tossing some sliced mushrooms into green salads, soups, stews, stir-fries and omelettes as well as pasta and rice dishes is easy and quick.

Grilling a whole portobello mushroom makes a tasty low-fat "burger'' and sautéed fresh mushrooms lend a savoury depth of flavour to chicken, beef and fish.

Here are two grilling recipes from Mushrooms Canada that can be ready in minutes -- all with mushrooms in their ingredient list.

BARBECUED MUSHROOM PITA PIZZAS

45 ml (3 tbsp.) olive oil
2 cloves garlic, crushed
4 large fresh portobello mushroom caps
4 whole-wheat pita breads (each 15 to 18 cm/6 to 7 inch)
75 ml (1/3 cup) sun-dried tomato pesto
1 l (4 cups) baby spinach or arugula leaves
125 ml (1/2 cup) shaved Parmesan or Romano cheese
Freshly ground black pepper

1. In a small bowl, whisk together oil and garlic; lightly brush mushrooms on both sides with garlic oil. Grill mushrooms on high heat for 2 to 3 minutes per side or until mushrooms are slightly softened.
2. Meanwhile, place pitas on barbecue grill 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 tomato pesto. Top with spinach, and then warm mushrooms, stem side up. Return to barbecue and cook for 2 to 3 minutes longer or until slightly crisp. Garnish with Parmesan. Cut in halves or quarters and serve immediately. Add pepper to taste.

Makes 4 servings.

Per serving: 370 calories, 16 g protein, 18 g fat, 41 g carbohydrates, 7 g fibre.

Note: If mushrooms are too large for the pita, thickly slice mushrooms on a cutting board and place on top of spinach. Thinner pitas will crisp better than thicker ones.

Wine match: Pinot Noir or Cabernet Franc.

MUSHROOM, CHEESE AND SPINACH PANINI
15 ml (1 tbsp.) olive oil
250 g (8 oz) fresh mushrooms
1 large clove garlic, crushed
5 ml (1 tsp.) dried basil leaves
500 ml (2 cups) grated old cheddar cheese
125 ml (1/2 cup) chopped oil-packed sun-dried tomatoes, drained
4 oval panini rolls (about 10 cm/4 inches), halved
250 ml (1 cup) baby spinach leaves

1. In a medium frying pan, heat oil over medium-high heat; add mushrooms and cook, stirring occasionally, for 3 minutes or until just until starting to brown. Stir in garlic and basil; cook for 1 minute. Remove from heat and set aside.
2. In a small bowl, mix cheese and tomatoes; spread evenly on bottom half of each roll. Arrange mushrooms, then spinach, evenly on top of cheese. Top with the other half of the roll and press firmly.
3. Place in a preheated sandwich grill (according to manufacturer's directions) and cook for about 8 minutes or until lightly browned and cheese has melted. Cut sandwiches in half and serve.

Makes 4 servings.

Per serving: 484 calories, 22 g protein, 27 g fat, 40 g carbohydrates, 3.4 g fibre.

Note: If sandwich grill is not available, heat a well-seasoned ridged grill pan or a non-stick skillet over medium heat. Place sandwiches in pan and place another heatproof pan or skillet on top of sandwiches; weight down with canned goods and cook for 3 to 4 minutes or until lightly browned. Turn panini over and repeat on other side. Lower heat after sandwich is browned to melt cheese.

Tip: Substitute other crusty rolls or kaiser buns for panini rolls or use 8 slices French, Italian or sourdough bread cut 1 cm (1/2 inch) thick .
Variation: Substitute 125 ml (1/2 cup) softened goat cheese (about 125 g/4 oz) for cheddar and baby arugula leaves for spinach.

Wine match: New Zealand Sauvignon Blanc.

MUSHROOMS CONTAIN POWERFUL ANTIOXIDANTS
Recent research has found that mushrooms contain a powerful antioxidant called l-ergothioneine. Here are some facts on this antioxidant:

- Ergothioneine has shown antioxidant properties as a scavenger of strong oxidants.
Antioxidant activity is enhanced by the presence of selenium, which helps to prevent cell damage caused by free radicals within the body.

- A 125-ml (1/2-cup) serving of cooked sliced white mushrooms provides 13 per cent of the daily needs for selenium.

- Portobello and cremini mushrooms have substantial amounts of ergothioneine, followed closely by white mushrooms.

- Exotic mushrooms such as maitake, oyster and shiitake have the highest amounts of ergothioneine.

CANADIAN PRESS

QuickBites: Portobella Mushroom Burger

2007-08-07T09:09:00.001-05:00

Preserving your Fresh Mushrooms

2007-07-16T09:41:00.000-05:00

Sautéing and Freezing your Mushrooms

How to Sauté Mushrooms
One the quickest and easiest ways to freeze fresh mushrooms. To start, slice or chop your fresh mushrooms, or if using presliced mushrooms - you are one step ahead. Heat 1 tbsp (per 8oz of mushrooms) in a fry pan over medium high heat. Add mushroom to hot pan and sauté for 3-4 minutes, until mushrooms are brown and tender. If you wish to have flavoured mushrooms you may also sauté with garlic, onions, and/or spices. Allow mushrooms to cool, then transfer to a small freezer container. Pushing the mushrooms to the bottom of the container and covering the top with a small piece of plastic wrap will help prevent freezer burn. Make sure to label the containers with the date.

Uses
When ready to use your frozen mushrooms simply pop them out of the container and drop the frozen block into the frying pan. Add ½ tbsp of oil and sauté until mushrooms are warm. There is no need to pre-thaw the mushrooms.

Pros
- The is the best method to use when you want to maintain the taste and texture of a fresh sauté.

Cons
- If the mushrooms are not packed tight into the container, air will start to cause freezer burn.
- Freezer burn will slightly alter the taste and texture of the mushrooms.

Research finds that fresh mushrooms contain a substantial amount of vitamin D

2007-07-12T12:19:00.000-05:00

"Research finds that fresh mushrooms contain a substantial amount of vitamin D

Published: Monday, July 9, 2007 1:05 PM ET

Canadian Press: JUDY CREIGHTON

(CP) - Vitamin D, which is being used as a weapon in the fight against everything from cancer to arthritis and osteoporosis, can also be found in substantial quantities in fresh mushrooms, says a spokesman for the industry.

This could be good news for those who are deficient in vitamin D, also known as the sunshine vitamin.

In June, a four-year clinical trial involving 1,200 women found those taking the vitamin had about 60 per cent reduction in cancer incidence.

Just after the news was released, the Canadian Cancer Society recommended a specific amount of vitamin D supplementation for Canadians to consider taking. It suggested adults living in Canada should consider taking 1,000 international units of vitamin D a day during the fall and winter.

William Stevens, executive vice-president of Mushrooms Canada, based in Guelph, Ont., says that in some preliminary studies in the United States in which mushrooms were exposed to ultraviolet radiation the vitamin D contained in them "just skyrocketed and exceeded by 687 times the daily requirement for the vitamin."

"Two years ago the FDA (Food and Drug Administration) told the mushroom industry both in Canada and the U.S. that if it would sponsor research into vitamin D they would actively pursue it," he says. "We in Canada said we would supply the raw materials for the research."

As a result, Stevens is working with the Guelph Food Technology Centre. There, fresh mushrooms are being exposed to ultraviolet radiation under controlled conditions. Then they are freeze-dried and shipped to the FDA where they are subjected to animal studies as a component of their research.

In the past, the only important research on the nutrient value of mushrooms has taken place in the United States, he says.

"There is a very active school at Pennsylvania State University which is dealing with mushrooms from growing right through to marketing," Stevens says, "because half of the mushrooms grown in North America are grown in one county in Pennsylvania, so the university always has had an inherent interest."

He suggests that the intense focus on specialty mushrooms in particular and information coming out of Asia, "where they always felt that mushrooms had medicinal and therapeutic properties, has renewed interest in any benefits mushrooms contain."

For example, a 2006 study conducted at the Beckman Research Institute of the City of Hope in Duarte, Calif., found that daily consumption of 100 grams (3.5 ounces) of mushrooms would help suppress breast tumour growth in women. However, the authors added that much more research, including human studies, needs to be done before any specific recommendations can be made.

Results from the Physicians' Health Study conducted at Brigham and Women's Hospital and Harvard Medical School, both in Boston, Mass., noted that higher levels of selenium contained in mushrooms may slow the progression of prostate cancer tumours.

"As well, there are quite a few studies taking place on immunity factors, such as pain relief, tumours and arthritis," says Stevens, noting that because of their high vitamin D content mushrooms are being used in the research.

Other foods containing vitamin D include fortified milk, fatty fish (cod liver oil, mackerel, sardines, salmon and tuna), fortified orange juice and cereals, egg yolks and some cheeses.

But a warning: consuming amounts greater than 2,000 IU a day could cause such problems as nausea, vomiting, poor appetite and other conditions; check the label on multivitamins to make sure that you do not exceed this amount.

Mushrooms also contain significant amounts of B vitamins, are low in calories and fat, a valuable source of fibre and are cholesterol-and carbohydrate-free.
For more information on related topics, visit www.mushrooms.ca.
--
Judy Creighton welcomes letters at 9 Kinnell St., Hamilton, Ont., L8R 2J8, but cannot promise to answer all correspondence personally. She can also be reached by e-mail at jcreighton@golden.net."

Preserving your Fresh Mushrooms

2007-07-09T09:44:00.000-05:00

Preserving your Fresh Mushrooms

Over the next two weeks we are going to explore the many ways of preserving your fresh mushrooms. From Blanching to Pickling, we will take a look at how, why and the pros and cons of these preserving methods.

Today we are going to start with blanching.

How to Blanch Mushrooms
Blanching is the handiest way to preserve large amounts of mushrooms. First you should start with washing the mushrooms. Place them in a colander and run cold water over them to remove any particles of peat moss. Next, plunge the clean mushrooms directly into a pot of boiling water. Remove mushroom after 3 minutes with colander and plunge into cold water, this will immediately stop the cooking process. Once cooled, the mushrooms should be rinsed and then place in plastic freezer containers. Make sure to leave enough headspace, about 1 inch, in the container so it does not rupture. Small 8 oz containers work great as they are usually enough to drop into any recipe. Label containers with the date and pop into the freezer.

Uses
Blanched mushrooms are great when they are used in soups, stews, and pasta sauces. Prep is as easy as removing from the freezing and dropping the frozen mushrooms into the pot. There is no need to defrost before hand.

Pros
- Blanching stops enzymatic action and prevents mushrooms from turning into mush.
- Very easy to do large amounts of mushrooms in a short period of time.
- Very convenient to use, just place the frozen mass directly into cooking pot.
- Holds the mushrooms flavour well.

Cons
- Blanched mushrooms are not of the quality to fry or sauté or crisp.
- Usually limited to “One Pot Cooking” type meals.

Local Grilled Portobella Recipe

2007-06-28T10:55:00.000-05:00

"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 mushrooms.ca, 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 TheStar.com

Portabella Mushrooms - King of the Grill

2007-06-22T10:44:00.000-05:00

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 2
4 large fresh Portabella Mushroom caps 4
4 6-7" (15-17cm) whole wheat pita breads 4
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

"The Cap Crew"

2007-06-07T15:00:00.000-05:00

""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 http://www.thecapcrew.ca/.

"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

The Brown Paper Bag

2007-06-05T14:46:00.000-05:00

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.