Recipes

Tips for preparing fresh mushrooms:

Look for mushrooms that are firm to the touch, have a uniform colour and a slightly shiny surface.

Gently wipe mushrooms with a damp cloth or soft brush to remove peat moss particles. Avoid washing the mushrooms as they will absorb water and may discolour.

Remove any hard or dry stems.

Serve mushrooms chopped, sliced or whole with dips or in salads or use them to add flavour to appetizers, side dishes and entrees.

• Sautéed Mushrooms (5 minutes)
  Fast and easy sautéed mushrooms make a great side dish with any meal. Simply heat one tablespoon of olive oil in a skillet, add eight ounces of mushrooms. Stir the mushrooms until all their juices have been released and evaporated. Do not put too many mushrooms in the skillet as they will steam rather than brown.


• Microwave Mushrooms (2-3 minutes)
  Use whole button or thickly-sliced mushrooms. Put seven to eight ounces (200g to 227g) in a microwavable bowl; cover and cook on HIGH for two to three minutes, stirring once. There is no need to add butter or oil.


• Grilled or Broiled Mushrooms (4-8 minutes)
  This technique usually works best with large cap mushrooms such as Portabellas, Shiitakes and Jumbo Whites. Brush the caps and stems with oil to keep them moist and season with salt and pepper. Grill or broil for 4-6 minutes on each side, brushing with oil once or twice while cooking.


• Roasting Mushrooms (20 minutes)
  For perfect roasted mushrooms, place in a shallow baking pan, toss with one tablespoon of oil and roast in a 450�F oven. Stir occasionally. Roast the mushrooms until they are brown and fragrant.


• Seasoning Mushrooms
  Virtually any seasoning will go well with mushrooms, so you can enjoy them any way you like.


• Freezing Mushrooms
  Because fresh mushrooms are made up of over 90 percent water, they do not freeze well unless they are lightly sautéed first. Heat one tablespoon of cooking oil in a hot pan, add mushrooms, and sauté for 2-3 minutes until mushrooms are tender. Remove from heat and allow the mushrooms to cool completely. Once cool, transfer mushrooms to a plastic container. Push the mushrooms to the bottom of the container and stick a small piece of plastic wrap directly on top of the mushrooms to help prevent freezer burn. A tight lid will also do the job.
  
  There is no need to pre-thaw the mushrooms. When you are ready to use them, simply take them out of the container and drop them into the frying pan in 1/2 tablespoon of oil and sauté until warm. Frozen mushrooms can be kept up to one month in the freezer.