November 2007

"Mushrooms for the Weeknight Gourmet"

with Barbara Bertrand, Manitoba Mushroom Growers Assoc.

Asparagus with Mushrooms

1 lb fresh mushrooms, sliced (white crimini, shiitake*, portabella, oyster)

1 lb fresh asparagus spears, cooked until tender-crisp, drained

¼ cup olive oil

¼ cup chopped shallots or green onions

2 tbsp lemon juice

1 clove garlic, minced

2 tbsp chopped fresh parsley

2 tbsp balsamic vinegar

Salt and freshly ground pepper

4 cups fresh spinach or arugula

1 tbsp canola oil

In small bowl make dressing: whisk together olive oil, lemon juice, Dijon mustard, parsley and salt and pepper to taste. Set aside. In large fry pan, heat oil over medium heat. Cook shallots and mushrooms in oil until softened, about 5 minutes. Stir in garlic, balsamic vinegar and 2 tbsp (25 ml) dressing. Remove from heat. Divide spinach among four plates. Top each with one quarter of asparagus spears. Drizzle each with 1 tbsp (15 ml) dressing. Mound each with one quarter of mushroom mixture. Serve warm or cold.

*Remove and discard woody stems before slicing.

Serve with Michael Collins Irish Whiskey (Served on the rocks, with a splash of water)

Makes 4 servings

Shiitake Cashew Chicken

2 boneless, skinless, chicken breasts, cut into ½-inch pieces

1 cup chicken broth

4 cloves garlic, minced

2 tbsp soy sauce

2 tbsp chopped fresh ginger

1 tbsp cornstarch

1 red pepper, seeded, chopped

1 ½ tsp granulated sugar

¼ tsp red pepper flakes

1 cup sliced green onions, (1-inch pieces)

3 tbsp canola oil

½ lb Shiitake mushrooms*, sliced

½ cup salted roasted whole cashews

In small bowl, whisk together chicken broth, soy sauce, cornstarch and sugar. Set aside. Heat oil in large wok or fry pan over medium heat. Stir fry chicken in oil 3 - 4 minutes or until thoroughly cooked and no trace of pink remains. Remove chicken from pan. In same pan over medium heat, stir fry mushrooms, garlic, ginger, red pepper and pepper flakes 1 - 2 minutes. Stir in green onions, cashews, chicken and chicken broth mixture. Cook, stirring constantly, until mixture thickens. Serve immediately.

*Remove and discard woody stems before slicing.

Serve with Loosen Urziger Wurtzgarten Riesling Kabinett German White Wine or Mastroberardino Greco di Tufo Italian White Wine

Makes 4 servings

The Best Mushroom Soup Ever

1 ½ lbs fresh mushrooms, chopped (white, crimini, shiitake*, portabella, oyster)

3 tbsp butter or margarine

4 cups chicken broth

1 onion, chopped

¼ cup dry sherry

2 cloves garlic, minced

½ cup whipping cream

1 tbsp chopped fresh parsley

Salt and freshly ground pepper

2 tbsp all purpose flour

In large saucepan or stockpot, melt butter over medium heat. Cook onion, garlic and mushrooms in butter until softened, about 5 minutes. Sprinkle with flour. Gradually add chicken broth, stirring constantly. Bring to a boil. Cover. Reduce heat. Simmer 20 minutes, stirring occasionally. Using slotted spoon, remove 1 cup (250 ml) mushrooms. Set aside. In food processor or blender, puree soup in batches until smooth. Return to saucepan. Stir in sherry, whipping cream, reserved mushrooms and salt and pepper to taste. Cook until hot but not boiling. Sprinkle with parsley.

*Remove and discard woody stems before chopping.

Serve with Trio of Sherries: Alvear's Amontillado , Dry Sack, Walnut Brown

Makes 6 servings

Compliments of:

Loveday Mushroom Farms Limited
556 Mission Street
Winnipeg, Manitoba R2J 0A2
Telephone: (204) 233-4378

K & G Mushrooms
Box 606
Portage la Prairie, Manitoba R1N 3B9
Telephone: 1-800-563-7465

Manitoba Division of the
Canadian Mushroom Growers Association

Manitoba Agriculture, Food and Rural Initiatives

"Mushrooms for the Weeknight Gourmet"

with Barbara Bertrand, Manitoba Mushroom Growers Assoc.

Asparagus with Mushrooms

Shiitake Cashew Chicken

The Best Mushroom Soup Ever