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Manitoba Agriculture, Food and Rural Initiatives

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December 2006
 

"Let's Do Lunch With Mushrooms"

with Barbara Bertrand Manitoba Mushroom Growers

Hot and Sour Soup with Mushrooms

2 ½ cups shiitake mushrooms, stems removed and discarded, sliced
4 cups sliced Chinese cabbage or bok choy   ¾ tsp Thai red curry paste
5 cups chicken broth   ¼ cup fresh lime juice
1 tsp grated lime rind                   Chopped fresh cilantro  
1 tbsp chopped fresh ginger   Chopped green onions
1 lb uncooked medium shrimp, peeled, deveined 1 tsp oil


In large saucepan, heat oil over medium heat. Add red curry paste. Cook, stirring constantly, about

2 minutes. Stir in chicken broth, lime rind and ginger. Bring to boil. Reduce heat. Simmer, covered, 5 minutes. Add shrimp and mushrooms. Cook until shrimp turn pink, about 3 minutes. Stir in cabbage. Cook additional

1 minute. Stir in lime juice. Serve immediately, sprinkled with chopped cilantro and green onions.

Serve with Jose Cuervo Classico Silver Tequila (chilled)

Makes 6 servings

Rigatoni with Mixed Mushrooms
1 lb assorted fresh mushrooms (crimini, white, shiitake, oyster), thickly sliced
 2 red peppers, seeded, cut into thick strips   2 tbsp olive oil
2 red onions, cut in half, thickly sliced   1 lb uncooked rigatoni pasta

2 tbsp chopped fresh herbs  

   1 cup chicken broth
1 cup grated Asiago or Parmesan cheese    


In large fry pan, heat oil over high heat. Add onions. Sauté, stirring constantly, until soft and slightly browned. Reduce heat to medium. Add mushrooms. Stir fry until softened, about 3 minutes. Add red peppers. Stir fry additional 1 ½ minutes. Meanwhile, in large pot of boiling water, cook rigatoni according to package directions. Drain. Stir chicken broth into mushroom mixture. Transfer mushroom mixture to large bowl. Add drained pasta, chopped herbs and Asiago cheese. Toss. Serve immediately, sprinkled with additional cheese, if desired.

Serve with Lenz Moser Gruner Veltliner (Austria)

Makes 6 servings

Stacked Portabella Burger

For each burger

     
1 slice large tomato (¼ inch/0.5 cm thick)   1 portabella mushroom      
1 tbsp balsamic vinegar   1 tbsp grated Parmesan cheese 
1 slice sweet onion (¼ inch/0.5 cm thick)   Pinch  dried basil       
1 slice Mozzarella cheese (¼ inch/0.5 cm thick) Salt and freshly ground pepper


Remove stem from mushroom by cutting with a knife or gently twisting out. Reserve for another use. Place portabella, gill side down, on lightly greased baking sheet. Brush top with balsamic vinegar. Top with onion slice, Mozzarella slice and tomato slice. Sprinkle with Parmesan cheese, basil, salt and pepper to taste. Bake at 375°F. (190°C) 20 minutes or until vegetables are tender and cheese is melted. Serve on large multigrain bun or bagel, if desired.

Serve with Casillero del Diablo Carmenere ( Chile)

Makes 1 burger
 

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