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November 2007

"A Trio of Mushroom Appetizers"

Barbara Bertrand, Manitoba Mushroom Growers Assoc.

Bacon Cheddar Stuffed Mushrooms

  

18 large fresh mushrooms, 1 ½-inch diameter ⅓ cup finely chopped red pepper
2 jalapeno peppers, seeded, finely chopped  4 slices bacon, chopped
¼ cup finely chopped onions   ½ cup grated Cheddar cheese
1 clove garlic, minced   ¼ cup chopped fresh parsley


Remove stems from mushrooms. Chop stems finely to measure 2/3 cup (150 ml). Reserve remaining stems for another recipe. In fry pan over low heat, cook bacon until crisp. Remove from pan. Chop or crumble finely. Drain fat from pan, reserving 1 tablespoon (15 ml). In same fry pan over medium heat, cook chopped "mushroom stems" onions and garlic in bacon fat until vegetables are soft. Add peppers. Cook additional 2 minutes. Remove from heat. Stir in bacon, cheese and parsley. Spoon mixture into mushroom caps, mounding slightly. Place stuffed caps on lightly greased cookie sheet. Bake at 350°F (180°C) 15 - 18 minutes.

Serve with Graham's White Port and Soda Portugese fortified (Served with Club Soda over ice)

Makes 18 appetizers

Mushroom Lettuce Wraps
Asian Sauce    
¼ cup hoisin sauce   1 tsp sesame oil
1 clove garlic, minced   1 tbsp rice vinegar
1 ½ tsp grated fresh ginger   1 tbsp lime juice
1 ½ tsp liquid honey    


In small bowl, whisk together all ingredients.
 
Wraps    
1 head iceberg or butter lettuce, cored, separated into leaves
2 tbsp canola oil   ¼ cup chopped green onions
1 boneless, skinless, chicken breast, finely chopped   ¼ cup chopped water chestnuts
½ lb shiitake mushrooms*, finely chopped   1 hot red pepper, seeded, finely chopped
¼ cup finely chopped celery    


Heat oil in fry pan over medium heat. Stir fry chicken in oil 1 - 2 minutes or until cooked and no trace of pink remains. Remove from pan. In same fry pan over medium heat, stir fry shiitake mushrooms, celery, green onions, water chestnuts and hot red pepper, 1 - 2 minutes. Add Asian Sauce and chicken, stirring until mixture boils. Remove from heat. To serve, scoop 2 tablespoons (25 ml) filling onto lettuce leaf. Roll up, tucking in corners. Repeat with remaining filling and lettuce leaves.

*Remove and discard woody stems before chopping

Serve with Apple Snap Martini: 2 parts Grand Solage Boulard Calvadol Pays d‘Auge, 1 part Stone‘s Original Green Ginger. Shake Well over ice and strain into Martini glass. Garnish with Candied Ginger

Makes 6 servings

Oven Fried Mushrooms
 1 cup Japanese panko crumbs or bread crumbs ½ cup all purpose flour
½ tsp paprika   2 tsp Italian seasoning
2 eggs, lightly beaten   24 large fresh mushrooms
2 tbsp milk   ¼ cup canola oil
½ cup grated Parmesan cheese    


In small bowl, combine flour and paprika. In another small bowl, whisk together eggs and milk. In another small bowl, combine Parmesan cheese, panko crumbs, and Italian seasoning. Dip each mushroom into flour mixture, then egg mixture and finally crumb mixture.

Arrange mushrooms, stem sides up, on lightly greased cookie sheet. Drizzle with oil. Bake at 450°F (230°C) 10 minutes or until golden. Serve with Mango Chutney Dip.
 
Mango Chutney Dip    
¼ cup plain yogurt    
¼ cup mango chutney    


In small bowl, mix together chutney and yogurt.

Serve with Crown Royal Whisky and Sangrita (served on the side): 2 oz Tomato juice, ½ of lime‘s juice, 1 tsp sugar, 1 oz orange juice, 3 drops Tabasco juice. Each served separately in small glasses

Makes 24 appetizers
 

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