href="http://www.torontosun.com/life/columnists/rita_demontis/2010/07/05/14611716.html">July

7, 2010

In everything from breakfast,

lunch, dinner and even snacks -- mushrooms make for marvelous mouthfuls of

flavour.

The versatility of what you can

create with this humble fungi is endless, and you're only as limited as your

imagination to what you can blend, bake, chop, saute and serve. On their own or

paired with ingredients, you can't go wrong. Plus -- mushrooms are low in

everything including calories, carbs, cholesterol, sodium and fat. Yet they're

big on flavour and essential nutrients and are a good source of vitamins,

minerals and anti-oxidants, with no additives.

And there's something quite

other-worldly about them. Mushrooms were prized in ancient Egypt, Greece and

Rome, and "growing so close to or under the earth" they carried "an aura of

another world," wrote Jack Czarnecki in his excellent "A Cook's Book of

Mushrooms."

According to Mushrooms Canada,

there are well over 100 mushroom farms across Canada, with half the production

in Ontario, and the rest divided up among British Columbia, the Prairies, Quebec

and the Maritimes. There are over 200 million pounds (91,000 tonnes) of

mushrooms grown in Canada annually, most sold fresh, while some are canned. And

- per capita - consumption of fresh mushrooms in Canada is about 3.5 lb. (1.6

kg.).

Plus mushrooms have that secret

ingredient known as ..... umami, or the elusive fifth taste. Gourmands say umami

defies description, but do say is caused the interaction of glutamates, a

naturally occurring amino acid, with receptors on the tongue, and literally

floods your mouth with flavour! Umami is known to enhance foods it's combined

with, adding a richer, more intense flavour dimension to the dish.

It sounds like magic. And it's in

mushrooms. Something to chew on when you look over the following delicious

recipes courtesy of mushrooms.ca.

Things to keep in mind when buying

mushrooms

When shopping for mushrooms, be

adventurous and work with the variety available at your supermarket or grocery

store. Keep in mind the following:

- Mushrooms are delicate. Take

extra care to prevent bruising, preserve high quality and maintain great

taste.

- Fresh mushrooms are firm to the

touch, have uniform colour and have a slightly shiny surface.

-When mushrooms are purchased

loose, they should be stored in a brown paper bag as they will breathe better

and stay firm longer.

- Do not be alarmed by particles of

peat moss that may be on some of the mushrooms, they are completely harmless and

may be brushed off prior to use.

-Always keep your mushrooms in the

refrigerator between the temperatures of 32°F and 36°F (0°C to 2°C).

-Packaged mushrooms keep well in

the refrigerator, but once opened they should be stored in a brown paper

bag.

- Mushrooms are best when they are

used within a few days of purchase, but can be kept up to one week.

- Prior to use, wipe mushrooms with

a damp cloth or rinse in cold water and pat dry with paper towels. Do not wash

mushrooms until you are ready to use them, as they may discolour.

-Courtesy of href="http://www.mushrooms.ca">face="arial, helvetica, sans-serif">www.mushrooms.caface="arial, helvetica, sans-serif">.

Here's a selection of recipes

courtesy mushrooms.ca.

SIMPLE SAUTEED MUSHROOMS

Not only is this sautéed mushroom

recipe easy, it adds tons of flavour to any meal. Serve on top of chicken, beef

or pork, add to pasta dishes, soups or salads, or simply serve it as a

side.

1 Tbsp. (15ml) olive oil, vegetable

oil or butter
1/2 lb. (250g) sliced fresh mushrooms
1 tsp. (5ml) dried

herbs (Italian, basil, rosemary, tarragon or thyme)
Pinch of salt

(optional)

Heat oil or butter in a large

skillet over medium-high heat. Sauté sliced mushrooms for 3-4 minutes or until

starting to brown. Add dried herbs and a pinch of salt, sauté for 1-2

minutes.

TIP: It's important to use a large

pan so mushrooms are in a single layer and will brown rather than steam and

release all their juices.

VARIATIONS: Substitute fresh herbs

using 2 Tbsp. (30ml) minced parsley or 1 Tbsp. (15 ml) minced fresh herbs and 1

minced clove garlic. Seasoning salt or salt free seasonings may be added to

taste.

NOTE: For 1 lb (500 g) mushrooms:

use a larger pan, double ingredients and increase time to 5-7 minutes.

HERB CRUSTED MUSHROOMS

Serve larger mushroom slices as a

vegetable accompaniment or smaller ones for hors d'oeuvres. Vary the herbs and

type of bread for different flavours.

3 eggs, beaten
2 tsp. (10ml)

garlic powder
3/4 tsp. (3ml) Each salt and pepper
3 cups (750ml) fresh

bread crumbs
1/4 cup (50ml) chopped fresh parsley
2 Tbsp. (30ml) chopped

chives
1½  lb. (750g) fresh mushrooms (white, crimini or portabella)

sliced ½"/1 cm thick OR whole mushroom caps
4 cups (1L) canola or light olive

oil (for deep frying)
Lemon wedges or dipping sauces*

In a shallow bowl or pie plate

whisk eggs, garlic powder, salt and pepper with 1 Tbsp. (15 ml) water. Place

breadcrumbs, parsley and chives in food processor and process until finely

chopped; place 1 1/2-inch (3.5 cm) oil in a heavy wide saucepan to 350F (180C).

Using a fork or tongs dip a few mushroom slices or caps at a time into egg

mixture, allowing excess to drip off and then transfer to bread crumbs, pressing

into crumbs to adhere (note coating will be uneven.). Transfer to a tray or

baking sheet.

Fry mushrooms in hot oil in single

layers, turning once for 2-3 minutes or until golden brown. Remove with slotted

spoon to paper towel lined tray or baking sheet. Return oil to 350F (180C) and

repeat batches. Keep each batch warm uncovered in 350F (180C) oven while cooking

the remainder.  Serve with wedges of lemon to squeeze on top or dip into

prepared sauces.

Makes 6 servings

DIPPING SAUCE SUGGESTIONS: Honey

Dijon mustard, honey dill dipping sauce, no-fat herb, blue cheese or roasted red

pepper dressing.

VARIATIONS: Use whole wheat,

multigrain, herb or rye bread for different flavours.

SEAFOOD STUFFED PORTABELLA

MUSHROOMS

Serve with a green salad for a

wonderful light lunch menu, or use smaller mushrooms as a starter for a dinner

party.

Aioli Sauce:

1/4 cup (50ml) low-fat

mayonnaise
1 Tbsp. (15ml) Each lemon juice and water
1 clove garlic,

minced
Dash hot pepper sauce (optional)

Stuffed Portabellas:

1 pkg. (227 g) imitation lobster,

crab or cooked shrimp
1 egg
1 Tbsp. (15ml) low-fat mayonnaise or sour

cream
1/2 tsp. (2ml) Worcestershire sauce
2 Tbsp. (30ml) shallot or green

onion, diced
2 Tbsp. (30ml) fresh parsley, finely chopped
1/4 cup (50ml)

seasoned bread crumbs 
Hot pepper sauce too taste
2 fresh

(5-inch/12cm) Portabella Mushrooms
2 Tbsp. (30ml) olive oil
2 Tbsp. (30ml)

grated Parmesan cheese

In small bowl whisk ingredients

mayonnaise, lemon juice, garlic and hot pepper sauce for sauce; cover and

refrigerate to blend flavours.

Finely chop seafood and in a small

bowl mix with egg, mayonnaise, Worcestershire sauce, shallot, parsley, and bread

crumbs. Remove stems from mushrooms and with a spoon scrape offbrown gills;

brush inside and outside of mushroom caps with oil. Place cap side down in

shallow baking pan and pack mixture into caps, mounding as necessary; sprinkle

with cheese. Bake in 400F (200C) oven for 15 --20 minutes or until heated

through out. Serve mushrooms drizzled with aioli sauce.

Makes 2 Servings

TIP: Chop seafood and shallots in

food processor to save time.

VARIATIONS: Substitute fresh

coriander for parsley and chipotle sauce for hot pepper sauce.

Omit egg and use 2 Tbsp. (30ml)

mayonnaise and add ½ cup (125 ml) shredded Swiss cheese.

EASY MUSHROOM RAVIOLI WITH FOUR

CHEESE SAUCE

A quick filling that bursts with

flavour is enclosed in prepared won ton skins instead off pasta making this a

lighter version of ravioli. For further convenience make and freeze them ahead

of time and purchase a prepared sauce.

Ravioli:

3 Tbsp. (45ml) butter
1 medium

onion, finely chopped
1 lb. (500g) fresh mushrooms, finely chopped
2 large

cloves garlic, minced
2 Tbsp. (30ml) lite soya or tamari sauce
¼ tsp.

(1ml) ground black pepper
½ tsp. (2ml) dried thyme
1 pkg. (400g/13.5) won

ton wrappers

Sauce:

1 ½ tbsp (22ml) Each butter and

flour
1 3/4 cups (425ml) 2% milk
1 cup (250ml) shredded Italian 4 cheese

blend
1/4 tsp (1ml) Each salt and pepper
¼ tsp. (1ml) nutmeg

(optional)

Garnishes: diced red pepper,

chopped chives or sliced green onion tops or minced parsley (optional).

Ravioli: In large skillet melt

butter over medium heat; sauté onion for 1-2 minutes just to soften. Add

mushrooms sauté 4-5 minutes or until liquid is released; reduce heat to low and

add garlic, soya sauce, pepper and thyme. Continue to cook, stirring often until

a thick paste is formed, about 5 minutes. Cool slightly.

To assemble ravioli work in

batches, place a few won ton skins on work surface (keeping other ones covered

so as not to dry out); place a heaping tablespoon of filling in centre of each.

Brush water around outside edges of each wrapper; top with a second wrapper.

Press out air and edges to seal. Place on a damp towel-lined baking sheet and

cover with damp towel while making remaining ravioli. Refrigerate or freeze as

directed below until cooking time.

Sauce: In medium saucepan melt

butter; stir in flour and cook stirring constantly 1-2 minutes or until

bubbling. Whisk in milk and bring to boil, whisking constantly until thickened;

lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally.

Season with salt, pepper and nutmeg. Keep warm on low heat until ready to serve

or reheat in microwave on Medium power.

In large wide saucepan or deep

skillet of gently boiling water cook a few ravioli in batches (in single

layers), about 4 minutes or until tender but firm. (Do not let water boil

vigorously once ravioli have been added.) Remove with slotted spoon to shallow

baking pans, in single layers; add about 1/2 inch cooking water to keep warm, in

oven while cooking remaining ravioli. Transfer with slotted spoon, draining off

excess water to warm serving plates. Spoon sauce evenly over ravioli, garnish as

desired.

Makes 4 servings

VARIATIONS:

- Add 2-4 Tbsp. (30-60ml) crumbled

Gorgonzola cheese with other cheese to sauce.

- Drizzle sauce with truffle oil or

substitute ¼ cup (50 ml) sherry for ¼ cup (50 ml) milk in sauce.