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Manitoba Agriculture, Food and Rural Initiatives

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"Mushrooms n' Stuff"

with Diana Mager Manitoba Mushroom Growers And host Jim Ingebrigtsen
and beverage consultant: Al Bowness

Mushrooms

Mushroom, Bacon and Cheddar Twice Baked Potatoes
6 russet potatoes, scrubbed, pierced   ¼ lb bacon
½ lb fresh mushrooms, coarsely chopped, (2 ½ cups) 1 red pepper, seeded, chopped
2 green onions, chopped   1 pkg cream cheese
⅓ cup sour cream   3 tbsp butter
½ cup grated cheddar cheese   salt and freshly ground pepper
chopped fresh parsley, optional    


Place potatoes directly on oven rack. Bake at 375ºF (190°C) 1 hour or until potatoes are tender. Meanwhile, in large fry pan, over medium-high heat, cook bacon. Remove bacon. Set aside. Drain all but 1 tablespoon bacon fat from fry pan. Add mushrooms and pepper. Cook until vegetables are tender, stirring frequently. Add green onions. Cook 1 minute. Remove from heat. Set aside. Cut each baked potato in half lengthwise. Leaving skin intact, scoop potato flesh into large bowl. Add cream cheese, sour cream and butter. Mix until well combined. Stir in mushroom mixture, bacon and Cheddar cheese. Season to taste with salt and pepper. Spoon mashed potato mixture into potato skins. Place on cookie sheet. (Can be made one day ahead. Cover. Refrigerate.) Bake, uncovered, at 375ºF (190°C) 25 - 35 minutes or until potatoes are heated through. Sprinkle with chopped fresh parsley, if desired.

Serve with Masi Campofiorin (Italian red table wine).

Makes 12 servings

Mushroom and Artichoke Bread Bowl Dip
1 tbsp butter or margarine   ½ lb mushrooms, chopped
1 clove garlic, minced   ½ cup chopped onion
1 can artichoke hearts, drained, rinsed, chopped (14 oz) 1 cup sour cream
¾ cup Asiago cheese   2 tsp Dijon mustard
½ tsp lemon rind   2 tsp lemon juice
2 tbsp chopped fresh parsley   ½ tsp salt
1 round bread loaf, sourdough or pumpernickel   ½ tsp freshly ground pepper


In large fry pan over medium high heat, melt butter. Add mushrooms, garlic and onion. Sauté 3 - 4 minutes or until vegetables are soft. Remove from heat. Set aside. In large bowl, combine all ingredients except bread loaf. Add cooked vegetables. Mix well. Set aside. Cut slice from top of loaf. Hollow out loaf, leaving 1-inch shell. Cut removed bread into 1-inch cubes. Set aside. Spoon mushroom mixture into hollow loaf. Wrap tightly with foil. Bake at 400ºF (200°C) 30 minutes or until warmed through. Serve with reserved bread cubes.

Serve with Bouvet Ladubay Brut de Blanc Saumur (French sparkling wine) sweetened with Passoa Passion Fruit Liqueur.

Makes 2 cups

Portabella Herbed Stuffing
⅓ cup butter or margarine   1 large onion chopped
2 cloves garlic, minced   ¾ cup chopped celery
2 Portabella mushrooms, gills removed, chopped   ¼ cup white wine or chicken broth
1 tsp savoury   1 tsp thyme
9 cups fresh whole wheat bread cubes   1 tsp poultry seasoning
salt and freshly ground pepper   ⅓ cup chopped fresh parsley


In large fry pan over medium heat, melt butter. Cook onion, garlic, celery and mushrooms in butter until soft. Stir in wine, herbs and poultry seasoning. Cook 5 minutes. Remove from heat. Turn into deep bowl. Add bread cubes and parsley. Mix well. Season to taste with salt and pepper. Stuff turkey or chicken just before roasting.

Note: Stuffing can also be baked in a lightly greased 2+½ quart (2.5 L) casserole dish. Add ½ cup (125 ml) chicken broth. Cover. Bake at 325ºF (160°C) 30 minutes. Uncover. Bake additional 10 - 15 minutes.

Serve with Tyrells Old Winery Pinot Noir (Australian red table wine) or St. Hallett Poacher's Blend (Australian white table wine).

Makes 9 cups
 

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