Family Size Portabella Sandwich
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| 2 red peppers, roasted,
seeded, cut into thick strips |
3 portabella mushroom |
| 2 tbsp olive oil |
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½ cup marinated artichokes |
| 2 tbsp balsamic vinegar |
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4 slices Havarti cheese |
| 1 loaf ciabatta bread, unsliced |
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Fresh basil leaves or leaf lettuce
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| 4 oz herb and garlic cream cheese |
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1 cup thinly sliced sweet onions |
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Remove stems from mushrooms by
cutting with a knife or gently twisting out. Reserve for another
use. Place mushrooms on lightly greased broiler pan. In small
bowl, whisk together olive oil and balsamic vinegar. Brush both
sides of mushrooms with mixture. Broil, 3–4 minutes per side, or
until tender, basting frequently with mixture. Cool. Using
electric knife, slice ciabatta loaf in half horizontally. Spread
cream cheese on both halves of bread. Place cooled portabellas
on bottom half. Layer with sliced onions, red peppers,
artichokes, Havarti cheese and greens. Top with top half of
loaf, pressing firmly. Wrap in parchment paper. Tie with string.
Refrigerate at least 1 hour.
Serve with Half Pints Brewing
Company (Local Winnipeg Micro Brewery) Stir Stick Stout or Black
Velvet
(1 ½ oz stout, champagne to fill) Makes 8 servings
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Mushroom Quiche
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2 cups whipping cream or cereal cream |
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2
tbsp butter or margarine
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4 eggs
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½ lb sliced fresh mushrooms (2 ½ cups) |
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½ tsp salt |
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2 tbsp chopped green onions |
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Freshly
ground pepper |
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1 cup grated Swiss cheese
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Dash cayenne |
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Pastry for 9-inch (23 cm)
one-crust pie
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In
bowl of electric mixer, beat together whipping cream, eggs,
salt, pepper to taste and cayenne. Set aside. In fry pan, melt
butter over medium heat. Cook mushrooms and green onions in
butter until softened. Remove from heat. Sprinkle Swiss cheese
over bottom of pastry. Top with mushroom-onion mixture. Pour
cream mixture over mushrooms. Bake at 375°F (190°C) 40–45
minutes or until knife inserted off centre comes out clean. Let
stand 10
minutes before cutting.
Serve with French Sherbet
Cocktail (½ oz gin, ½ oz cointreau, ½ oz orange juice,
½ oz lime juice, ice….shake then strain into a cocktail glass)
Makes 8 servings
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Warm Mushroom Salad with Walnuts and Feta
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| 2 tbsp olive oil |
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1 tbsp soy sauce |
| 1 lb fresh mushrooms, sliced |
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1 tbsp honey |
| 8 cups torn salad greens or baby
spinach |
1 onion, chopped |
| 2 cloves garlic, minced |
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¼ cup chopped walnuts |
| ¼ cup cider vinegar |
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¼ cup crumbled Feta cheese |
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Heat oil in large fry pan over
medium–high heat. Sauté mushrooms, onion and garlic in oil until
mushrooms are tender, about 3 minutes. Whisk together cider
vinegar, soy sauce and honey. Add to mushrooms, stirring
constantly. Place salad greens in large bowl. Pour hot mushroom
mixture over greens. Toss. Sprinkle with walnuts and Feta
cheese. Serve immediately.
Serve with La Dame Blanche
Honey Wine (Canada)
Makes 6 servings
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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 |
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