Salad, pastry rolls and easy pate recipes featuring mushrooms

Of the roughly 8,000 kinds of mushrooms that grow in Canada, only a handful are carried in most grocery stores.

Just seven species – white button, cremini, portobello, shiitake, oyster, king oyster and enoki mushrooms – are farmed here, says Shannon Bryan, marketing and digital content co-ordinator for Mushrooms Canada, an umbrella organization based in Guelph, Ont., that includes all 40 commercial growers across the country.

Here are some recipes featuring various types of mushrooms (click here for tips on caring for mushrooms).

Bistro Mushroom and Salmon Salad

This is a version of the classic nicoise salad but is lower in carbohydrates because mushrooms replace the potatoes. Serve with a whole-wheat baguette for a light meal or luncheon.

Try this with various types of mushrooms to vary the taste. Substitute 10 ml (2 tsp) dried dillweed for fresh dill and add 50 ml (1/4 cup) chopped fresh parsley to the salad. Kalamata or nicoise olives cured in oil or brine are more flavourful than canned.

Dressing

• 125 ml (1/2 cup) olive oil
• 75 ml (5 tbsp) lemon juice
• 10 ml (2 tsp) Dijon mustard
• 2 cloves garlic, minced
• 2 ml (1/2 tsp) each salt and pepper
• 75 ml (1/3 cup) chopped fresh dill

Salad

• 500 g (1 lb) fresh mushrooms, thinly sliced
• 250 g (8 oz) green beans, cut in half
• 250 ml (1 cup) halved cherry or grape tomatoes
• 1/2 medium red onion, thinly sliced
• 12 romaine or Boston lettuce leaves
• 2 cans (213 g in total) red sockeye salmon, drained
• 3 hard-cooked eggs (optional)
• 125 ml (1/2 cup) slivered black olives (optional)
• 1 large lemon, cut in wedges
• Fresh dill sprigs (optional)

In a small bowl or measuring cup, whisk together oil, lemon juice, mustard, garlic, salt, pepper and dill. In a large bowl, place mushrooms; pour 50 ml (1/4 cup) of the dressing over and stir to coat well. Marinate at room temperature for 15 to 60 minutes. Meanwhile, add beans to boiling water and cook until tender-crisp, 4 to 5 minutes; refresh under cold running water and drain well.

Add tomatoes, beans, onion and remaining dressing to mushrooms; toss to mix well Arrange lettuce on a large platter or on individual plates. Spoon mushroom salad onto lettuce leaves.

Remove bones from salmon, breaking into chunks, and place on top of salad. If using, slice eggs or cut into wedges and arrange on top of salad and garnish with olives. Garnish with lemon wedges to squeeze over salmon and dill sprigs, if using.

Makes 6 servings.

Variations: Omit canned salmon and top salad with grilled fillets of salmon or cold poached salmon. Or substitute canned or grilled tuna for salmon and replace dill with tarragon.

Source: Mushrooms Canada.

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Mushroom-and-Sausage-Filled Pastry

This unusual mix of flavours creates a luncheon or supper fit for special occasions. It is delicious served with roasted root vegetables or steamed spinach, and works well with a baby spinach or mesclun greens salad.

This dish can also be made as an appetizer with thawed phyllo pastry. Make individual phyllo triangles or puff pastry rolls and reduce cooking time accordingly. Sausage meat usually contains salt; any additional salt is not recommended.

• 500 g (1 lb) pure pork sausage, casings removed
• 1 small cooking onion, finely chopped
• 1 garlic clove, minced
• 5 ml (1 tsp) ground cumin
• 125 ml (1/2 cup) softened light cream cheese
• 7 ml (1 1/2 tsp) dried mint or 30 ml/2 tbsp finely chopped fresh mint
• Pepper, to taste
• 1 l (4 cups) diced mushrooms, such as portobello or large white (cut in 1 cm/1/2 inch dice)
• 50 ml (1/4 cup) chopped fresh parsley
• 1 pkg (397 g) frozen puff pasty, thawed

Heat oven to 200 C (400 F).

In a skillet, fry sausage over medium-high heat, breaking into small pieces with back of a fork. Add onion, garlic and cumin; cook until onion is softened and no pink remains in meat, 7 to 10 minutes. Drain any excess grease and place mixture in a bowl. Add cream cheese, mint and pepper.

In a clean skillet, cook mushrooms in a little oil over medium-high heat until all liquid is gone, 5 to 7 minutes. Add to sausage mixture. Add parsley and combine well.

On a lightly floured surface, roll out both pastry squares to 20-by-28-cm (8-by-11-inch) rectangles. Divide filling in half; place down long side of each rectangle, leaving 1 cm (1/2 inch) uncovered at ends and long edge. Moisten all edges with a little water.

Carefully lift long pastry edge closest to filling and roll up filling, being sure pastry overlaps. Place on parchment paper-lined baking sheet, seam side down. Pinch ends to seal. With a sharp knife, make 4 evenly spaced diagonal slashes on top of each log, just breaking through pastry. Bake until golden and puffed, about 25 minutes. Cut into slices. Serve hot.

Makes 8 to 10 main-course servings.

Source: Foodland Ontario.

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Easy Mushroom Pate

This thick mixture of finely chopped mushrooms cooked in butter with herbs is wonderful spread on thin plain or toasted baguette slices. For variety spread the toasts with chevre or cream cheese and top with pate.

Finely chop vegetables in a food processor to save time. Use any mixture of mushrooms. This is also a great way to use up stems from mushroom caps other than shiitake stems.

• 45 ml (3 tbsp) butter
• 1 medium onion, finely chopped
• 500 g (1 lb) fresh mushrooms, finely chopped
• 2 large cloves garlic, minced
• 30 ml (2 tbsp) light soy or tamari sauce
• 1 ml (1/4 tsp) ground black pepper
• 2 ml (1/2 tsp) dried thyme (optional)

In a large skillet, melt butter over medium heat; saute onion for 1 to 2 minutes just to soften. Add mushrooms and saute for 4 to 5 minutes or until liquid is released; reduce heat to low and add garlic, soy sauce, pepper and thyme, if using. Continue to cook, stirring often, until thickened, about 5 minutes. Serve at room temperature.

Makes 500 ml (2 cups).

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Some tips on caring for mushrooms

• All mushrooms are hand-picked. Because they are delicate, they should be handled gently to keep them at their best.
• Look for fresh mushrooms that are firm to the touch, have uniform colour and have a slightly shiny surface.
• Do not wash mushrooms until you are ready to use them, as they may discolour.
• Mushrooms should be stored in a brown paper bag in the refrigerator at a temperature between 0 and 2 C (32 to 36 F). The paper bag allows them to breathe better and they will stay firm longer.
• 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. Particles of peat moss that may be on some mushrooms are harmless and may be brushed or rinsed off prior to use.
• Remove the stems if they feel hard or dry. Portobello and shiitake mushrooms generally have tougher stems so simply twist them away from the cap or remove them with the tip of a knife. All other mushrooms can be prepared with their stems on.
• Raw mushrooms do not freeze well because of their high moisture content.
• All dried mushrooms should be reconstituted before using.

Source: Mushrooms Canada.