The Mushroom Lady

Cambrian College Student Chefs Declared Mushroom Masters

2009-01-14T10:25:00.006-05:00

Forest Mushroom Turnovers won-over the judges taste buds at the Second Annual
“Make it with Mushrooms” Student Chef Challenge.

Guelph, December 1, 2008 – After an hour and a half in the kitchen, student chefs from Cambrian College, Fanshawe College and Georgian College await anxiously as the winners of the Student Chef Challenge are announced. “It was extremely close. The presentations were stunning, the flavours were wonderful, and all the dishes showcased mushrooms very well,” notes Brittany Stager, Marketing Manager of Mushrooms Canada. In the end, Cambrian Colleges’ Forest Mushroom Turnover was awarded first place, and the “Make it with Mushrooms Masters” title.

The Cambrian College team, consisting of Jeff Roberts, Jamie Boyle and Samantha Ryan under the direction of their course director Kim Coates, worked hard to prepare their dish in the kitchen at PJ’s Restaurant in the Atrium at the University of Guelph where Chef Simon Day and his staff made sure the teams had all the necessary cooking equipment.

Judging was based on a set of criteria that tested the student chefs’ culinary skills; taste, presentation and originality. Judging also took place inside the kitchen by Sous Chef Renee, who looked for things like cleanliness, organization, professionalism and teamwork.

As the winning team, Cambrian was awarded certificates recognizing their achievement as well as a $1,500 grant for their program and $1,500 for the team. The second place team, Fanshawe College received a certificate, a $1,000 college grant and $1,000 for the team. The third place team, Georgian College also received certificates plus a $500 grant and $500 for the team.

This was the second “Make It With Mushrooms” Student Chef Challenge conducted by Mushrooms Canada. Seven community colleges accepted the challenge back in September, and submitted recipes for selection to compete in the Cook-off. “Seeing this has become an annual event for us I hope that more colleges participate next year,” says Brittany Stager. “It is important that we give students the opportunity to apply what they have learned in school to a real life challenge, and to have fun doing it.”

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View the winning recipe on the Mushrooms Canada website.
Watch the competition on First Local News, Rogers, Guelph.

Enter to Win....

2008-11-28T15:08:00.006-05:00

Enter to Win

1 of 3

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

2008-11-17T13:33:00.002-05:00

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

2008-11-04T14:43:00.003-05:00

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”

2008-10-30T14:09:00.003-05:00

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

2008-10-20T13:23:00.004-05:00

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?

2008-10-17T11:49:00.002-05:00

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

2008-09-12T10:10:00.003-05:00

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

Mario Batali gives mushrooms his endorsement

2008-09-11T09:16:00.001-05:00

By The NORTHWEST NEWS GROUP

"Time grows increasingly precious as Americans enter the fall season with packed schedules, shorter days and less time to make dinner.

Rejuvenate the family with easy dishes made with mushrooms that add essential nutrients and the elusive fifth flavor, umami.

Chefs like Mario Batali, an award-winning celebrity chef, restaurateur and author, have long known about umami, which means “savory deliciousness” in Japanese. Batali credits mushrooms as one of his hidden treasures when it comes to umami.

“Mushrooms add a burst of rich, savory flavor that makes food taste good from the first bite to the last. Whether I’m cooking at home or the restaurant, mushrooms give that ‘something special’ quality to any dish.”

In Batali’s new book, “Italian Grill,” he showcases Portabellas with Arugula and Parmigiano, which combines Mario’s love of mushrooms and grilling into a unique and scrumptious entrée.

Not only are mushrooms a delicious choice for family meals, they’re part of a healthy diet. According to the Journal of the American Heart Association, only 10 percent of Americans have optimal blood levels of vitamin D, which is especially alarming as sunlight becomes less available in the fall and winter. Mushrooms are the only fresh vegetable or fruit with 4 percent of the daily value of vitamin D per serving and may be a natural solution for getting more of this important “sunshine vitamin.”

For Mario Batali's Delicious Recipes visit the Northwest Herald.

Grilled Oriental Mushroom Salad

2008-09-05T09:41:00.002-05:00

Assorted fresh mushrooms and a zesty oriental style dressing is the stars in this warm zippy salad-- perfect for lunch or to accompany grilled meat.

Print the full recipe from the Mushrooms Canada website.

For more cooking videos and guides visit the Mushrooms Canada Cooking Classroom.

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

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

2008-02-26T15:25:00.008-05:00

Source: Mushrooms Canada

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

Sauteeing Mushrooms

2008-02-06T12:32:00.006-05:00

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.

2007-10-24T07:27:00.001-05:00

"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.