| Main varieties |
| White 'button' mushrooms |
| Crimini 'brown' mushrooms |
| Oyster mushrooms |
| Portabella mushrooms |
| Shiitake mushrooms |
| King oyster mushrooms |
| Enoki Mushrooms |
| Wild musrooms |
| Recipes |
White 'button' mushrooms |
 |
||
|
 |
 |
 |
 |
|
DESCRIPTION: The most popular mushroom in Canada. White mushrooms are available in three different sizes; small “buttons”, medium and large “jumbo”. The colour of the white mushroom may vary from bright white to an off-white.
HOW TO PURCHASE: Can be purchased in bulk, cello-wrapped trays, sliced, or triple-rinsed.
TASTE PROFILE: Woodsy flavour becomes stronger with cooking. HOW TO SERVE: Serve in soups, salads, appetizers, and entrées; a great side dish with any meal.
STORAGE: Keep white mushrooms refrigerated in a paper bag for up to 5 days.
NUTRITION FACTS:
| Mushroom (100 g) |
Cooper | Selenium | Potassium | Phosphorus | Iron | Zinc | Magnesium |
| White Button | 15% | 10% | 8% | 6% | 2% | 4% | 2% |
| Mushroom (100 g) |
Riboflavin | Niacin | Pantocenic Acid | Vitamin B6 | Thiamin | Folate(4) | Vitamin D |
| White Button | 25% | 20% | 20% | 4% | 4% | 6% | 4% |
| Mushroom | Fibre per 100 g serving |
%DV |
| White Button | 1 | 4% |
| From featured recipes: Roasted Red Pepper and Mushroom Tapenade |
Tapenade is traditionally a caper-olive paste. Adding roasted vegetables not only makes it more attractive but also lighter and more delicious.
Preparation Time: 15 Minutes
Cooking Time: Not Available
Broiling Time: 20 minutes
Servings: About 2 cups (500 mL)
Ingredients:
- 1 Ontario Greenhouse Sweet Red Pepper, seeded and quartered
- 8 oz (250 g) Ontario Mushrooms, halved
- 2 tbsp (25 mL) olive oil
- 1 Ontario Onion (unpeeled), halved
- 2 cloves Ontario Garlic, minced
- 1/2 cup (125 mL) stuffed green olives
- 2 tbsp (25 mL) red wine vinegar
- 2 tbsp (25 mL) chopped fresh basil or parsley
- 1/4 tsp (1 mL) black pepper
- Pinch of cayenne pepper
- Whole wheat pita triangles or low-fat crackers
Preparation:
Toss red pepper pieces and mushrooms with 1 tbsp (15 mL) of the oil. Place red pepper, mushrooms and onion on baking sheet with onion and pepper cut side down. Broil on middle rack for about 20 minutes or until skins are blackened. Let cool for 5 minutes. Peel red pepper and onion, discarding skins. Cut red pepper and onion into chunks.
Place roasted vegetables, garlic, olives, remaining oil and vinegar in food processor; process until finely chopped but not puréed. Place in bowl; stir in basil, black pepper and cayenne pepper. Chill until ready to serve on pita triangles.
 | ||
|