|White 'button' mushrooms|
|Crimini 'brown' mushrooms|
|King oyster mushrooms|
DESCRIPTION: Oyster mushrooms have a light to dark brown, funnel-shaped cap, ranging in size from 1 to 4 in. (2.5 to 10 cm.), with whitish- yellow gills running up a short off-center stem.
HOW TO PURCHASE: Can be purchased fresh in bulk and cello-wrapped trays.
TASTE PROFILE: Oyster mushrooms have a delicate, mild flavour with a velvety texture. Can be eaten raw or cooked.
HOW TO SERVE: Its texture makes it a great compliment to chicken, seafood, and pork.
STORAGE: Keep Oyster mushrooms refrigerated in a paper bag for up to 5 days.
|Riboflavin||Niacin||Pantocenic Acid||Vitamin B6||Thiamin||Folate(4)||Vitamin D|
per 100 g serving
|From featured recipes: Veggie and Beef Noodle Bowl|
Prepare this satisfying and nourishing, meal-in-a-bowl to celebrate Chinese New Year. It is a spoon and chopsticks (or fork) dish that is easy to prepare and the ingredients are readily available at your supermarket.
Preparation Time: 13 Minutes
Cooking Time: 20 Minutes
Sn bowl, combine beef, 1 tbsp (15 mL) of the cornstarch, the soy sauce, ginger and garlic; set aside. In heatproof bowl, cover rice noodles with boiling water; soak for 10 minutes or until tender. Drain and divide among serving bowls.
In large saucepan or wok, bring stock and oyster flavoured sauce to boil. Stir in beef; reduce heat and simmer for 2 minutes. Add cabbage, mushrooms and carrots; return to boil. Reduce heat and simmer 3 minutes. Add corn; increase heat to high and bring to boil.
In small bowl, whisk remaining cornstarch with 2 tbsp (25 mL) water; stir into saucepan and simmer for 2 minutes or until glossy and slightly thickened and vegetables are tender. Stir in vinegar. Ladle soup over noodles; sprinkle with green onions.
Tip: You can substitute 8 oz (250 g) spaghetti for the rice noodles, cooking according to package directions.