There are many different varieties of mushrooms that are grown by Ontario farmers. Did you know it only takes a few weeks to grow mushrooms? Imagine if humans grew that fast too!
Although there are thousands of mushroom varieties worldwide, only 25 are grown by farmers. This is because the others are either not safe or don’t taste good. The most common mushroom grown in Ontario is the White Button Mushroom. Other varieties include Shitake, Oyster, Portabello, and Cremini mushrooms.
When buying, look for mushrooms that are firm and are not damaged. All mushrooms bruise easily and should be handled with care. Use your mushrooms as soon as possible after buying because they do not keep for long. If needed, keep them cold in the vegetable crisper of your refrigerator for up to several days. Loose White Button, Cremini, and Portabello mushrooms should be stored in a paper bag. Shitaki and Oyster mushroom should be stored in a container with a damp cloth covering them to prevent them from drying out. Pre-cut or packaged mushrooms can be stored in their original packaging.
When you are ready to eat your mushrooms, rinse them gently in cool water to remove any dirt or debris. Pat them dry gently with a towel. Cut off any dry stem ends. Mushrooms are very versatile, and although they are very popular on pizzas, in mushroom soup, or in omelettes, there are many ways to use them! Try using them in these different dishes:
Stuff and bake mushroom caps to offer as appetizers instead of raw mushrooms with dip.
Try making a mushroom risotto dish with brown rice for a healthy alternative to traditional risotto.
Sauté mushrooms with spices and spread on top of baked fish for extra flavour.
Moroccan Stuffed Mushrooms
Preparation time: 15 minutes Cooking time: 15 minutes Serves: 12
- 12 large Ontario White Mushrooms
- 1 tsp (5 mL) vegetable oil
- ½ small onion, finely chopped
- ¼ cup (50 mL) carrot, finely chopped
- 1 clove garlic, minced
- ½ tsp. (2 mL) ground cumin
- ¼ tsp. (1 mL) ground coriander
- ½ cup (125 mL) uncooked quick couscous
- ¾ cup (175 mL) vegetable broth
- 2 Tbsp. (25 mL) currants
- 2 Tbsp. (25 mL) fresh parsley, finely chopped
- 2 Tbsp. (25 mL) fresh mint, finely chopped
Cut stems from mushrooms; trim inside edge of cap to enlarge stuffing area. Set caps aside.
Finely chop mushroom stems.
In large non-stick skillet, heat oil over medium heat. Add mushroom stems, onion, carrot, and garlic; cook, stirring often, for 5 minutes or until softened.
Add cumin, coriander, then couscous; stir in stock and currants. Cover and bring to boil; remove from heat and let stand for 5 minutes. Fluff with fork. Add parsley and mint.
Fill mushroom caps with couscous mixture. Bake in 400ºF (200ºC) oven for 12 to 15 minutes or until mushroom are tender.
Recipe Credit: Foodland Ontario
Sautéed Herbed Wild Mushrooms Recipe
- 2 Tbsp.unsalted butter
- 2 Tbsp.olive oil
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 1 pound chanterelle mushrooms, thinly sliced
- 1 pound mixed cremini and button mushrooms, thinly sliced
- 2 Tbsp. chopped parsley
- 2 tsp. fresh thyme
- 1 tsp. salt*
- ¼ tsp. pepper
Melt butter with the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 or 3 minutes or until the onion is softened.
Add the mushrooms; increase the heat to medium-high and cook, stirring, 5 to 6 minutes or until lightly browned around the edges.
Stir in the parsley, thyme, salt and pepper.
*Use ½ teaspoon salt to reduce sodium to 205mg per serving.
Recipe Credit: American Academy of Nutrition and Dietetics
References & Additional Resources