|White 'button' mushrooms|
|Crimini 'brown' mushrooms|
|King oyster mushrooms|
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.
|Riboflavin||Niacin||Pantocenic Acid||Vitamin B6||Thiamin||Folate(4)||Vitamin D|
per 100 g serving
|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)
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.