Caught for mealtime menu concepts? Make room for mushrooms!

Caught for mealtime menu concepts? Make room for mushrooms!

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Once I’m caught for one thing to make for dinner, I all the time make room for mushrooms. They’re one of the crucial versatile components to have within the kitchen, particularly as Canada is residence to such a considerable number of mushrooms, every infused with delicate layers of umami flavour.

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The excellent news is mushrooms can be found year-round, notes the Canadian Mushroom Growers’ Affiliation, including they’re additionally fat-free and low in energy, in addition to containing potassium, riboflavin, selenium, copper, and niacin. Ontario produces greater than 50% of all mushrooms in Canada.

You may incorporate them into any meal of the day – they usually cook dinner up quick and scrumptious. Attempt them on toast or pizza, in soups and I personally love a pleasant mushroom risotto, which makes use of dried mushrooms in addition to recent.

Should you’re operating out of recipe concepts for mealtime, simply attain for some mushrooms – the outdated saying, there’s all the time room for the ‘shroom!


  • White Button: This well-liked mushroom ranges in dimension from tiny to jumbo. Add to soups,    salads, pastas, stir-fries and  meat dishes.
  • Crimini (Brown): Just like button mushrooms with an earthier flavour. Sauté, stir-fry, grill or    bake.
  • Portabella: Massive, mature crimini mushrooms with a meaty texture. Grill or stir-fry.
  • Oyster: Massive fluted silky grey or blue caps with quick stems. Grill complete or slice and stir-fry.
  • Shiitake: Velvety darkish tan caps with a meaty texture and wealthy woodsy style. Sauté, stir-fry or grill. Discard robust  stems or use to flavour shares.

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               – Foodland Ontario

King Oyster Mushroom –
King Oyster Mushroom – Picture by equipped /

King Oyster Mushrooms: This stout, thick fleshed mushroom is among the best-kept secrets and techniques of the vegan world. They will ready in a wide range of dishes that mimic different components (resembling pork), making for the proper pulled sandwich – with out meat. The King Oyster stays agency when cooked and has a fragile, woodsy and barely candy flavour. Adapts properly in French, Italian, Mediterranean and Chinese language cuisines, and stands as much as stir-frying, and grilling.


Pulled King Oyster Mushrooms – The Washington Post
Pulled King Oyster Mushrooms – The Washington Publish Picture by The Washington Publish /Picture by Scott Suchman; meals styling by Marie Ostrosky, each for The Washington Publish

Pulled King Oyster Mushrooms

Tailored from a Washington Publish recipe to incorporate extra components. Serves 4. (Picture by Scott Suchman; meals styling by Marie Ostrosky, each for The Washington  Publish)

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1 lb. king oyster mushrooms

3 Tbsp. low-sodium soy sauce or tamarind

2 Tbsp. extra-virgin olive oil, divided

2 tsp. maple syrup

1 Tbsp. darkish molasses

1 Tbsp. darkish brown sugar

1 tsp. smoked paprika

1 clove garlic, mashed

Pinch high quality sea salt

Favorite cole slaw

4 buns

Pull tines of a fork down the size of every mushroom to shred it, breaking apart head together with your fingers, if wanted. In a big bowl, whisk collectively all components plus 1 Tbsp., olive oil. Add mushrooms and toss properly to coat.

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In a big saute pan over medium-high warmth, warmth remaining olive oil till shimmering. Add mushrooms and cook dinner,  stirring often, till they launch their liquid, it evaporates they usually begin to brown and stick, 10 to fifteen  minutes. Divide combination into 4 buns, high with slaw and serve.

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Mushroom Veal Marsala – Foodland Ontario
Mushroom Veal Marsala – Foodland Ontario

Mushroom Veal Marsala

Tender and attractive, and made with a beneficiant serving of mushrooms and Marasala wine. You may substitute hen cutlets  for this dish. Serves 6. Courtesy Foodland Ontario (

1-1/2 lbs veal scaloppini

Salt and pepper

1/4 cup all-purpose flour

1/4 cup olive oil

2 Tbsp. butter

2-1/2 cups sliced crimini mushrooms (about 8 oz.)

1-1/2 cups sliced shiitake mushrooms, caps solely (about 6 oz.)

1 massive clove garlic, chopped

1-1/2 tsp. recent thyme leaves (or 1/2 tsp. dried)

2/3 cup candy Marsala wine

1 cup hen broth

2 Tbsp. finely chopped recent parsley

Season veal with salt and pepper. Coat with flour; shaking off extra. Put aside.

In massive skillet, warmth 2 Tbsp. of oil and 1 Tbsp. of butter over medium warmth. Add mushrooms, garlic and thyme. Prepare dinner  for 3 minutes, stirring, till delicate. Take away mushrooms to plate. Add remaining oil and butter to skillet. Add veal, in  batches, cook dinner for about 1-1/2 minutes per aspect or till finished. Switch to plate.

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Add wine to skillet and cook dinner for 1 minute, scraping up any bits from the underside. Stir in broth; cook dinner for 3 minutes  till sauce thickens. Return veal and any collected juices to skillet, coat with sauce on either side. Add reserved  mushrooms; cowl and warmth by way of. Sprinkle with parsley.

Mixed mushroom orzo – Foodland Ontario
Combined mushroom orzo – Foodland Ontario Picture by equipped /Foodland Ontario

Combined Mushroom Orzo

In search of one thing just a little totally different to serve together with your important entrée? Attempt orzo, a rice-shaped pasta that works fantastically with this mushroom and vegetable-infused dish. Serves 6. Courtesy Foodland Ontario (

1 Tbsp. vegetable oil

8 oz. combined mushrooms (white, crimini and stemmed shiitake), sliced

1 medium-sized onion, chopped

1-1/2 cups orzo pasta

1 cup finely diced carrots

1 tsp. dried thyme

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2 cloves garlic, minced

3-1/2 cups sodium-reduced hen broth

Salt and pepper

1/4 cup diced candy pink pepper

2 Tbsp. chopped recent parsley

1 inexperienced onion, thinly sliced diagonally

In massive saucepan, warmth oil over medium warmth. Stir in mushrooms and onion; cook dinner, stirring often, for five minutes  or till softened. Stir in orzo, carrots, thyme and garlic; cook dinner, stirring, for 1 minute. Add broth and convey to a  boil. Scale back warmth to low; cowl and simmer for quarter-hour or till orzo is tender and most of liquid is absorbed.  Take away from warmth; let stand for five minutes. Fluff with fork, season with salt and pepper to style. Stir in pink pepper,  parsley and inexperienced onion.

Tip: To make forward reserve 1/2 cup broth and don’t add peppers, parsley and inexperienced onion. Cool, cowl and refrigerate  for as much as 1 day. Stir in reserved broth; cowl and reheat in 350F oven for half-hour, stirring midway by way of. (Or,  reheat in coated dish within the microwave.) Fluff with fork and stir in pink pepper, parsley and inexperienced onion.

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