Mushroom Turkey and Rice Casserole

Brown rice and mushrooms add a deep earthy flavour to leftover turkey, making this the perfect holiday meal. Serve with a fresh crisp spinach salad.

Preparation Time: 20 minutes Cooking Time: 30 minutes

2 tbsp (25mL) olive oil

1 lb (500g) sliced crimini or white mushrooms

1 cup (250mL) sliced celery

¾ cup (175mL) sliced green onion

2 cloves garlic, minced

1 tsp (5mL) each, dried thyme leaves, sage leaves and salt

½ tsp (2mL) pepper

4 cups (1L) cubed cooked turkey breast

4 cups (1L) cooked brown and wild rice*

2/3 cup (150mL) chicken stock

½ cup (125mL) coarsely chopped pecans

2 tbsp (25mL) chopped parsley (optional)

In large skillet heat olive oil over medium heat. Add mushrooms, celery, onions and garlic; sauté for 3 minutes. Stir in thyme, sage, salt, pepper; sauté for 2 minutes and add chicken stock. Remove from heat and set aside. In 2.5-3 qt (2.5-3 L) casserole dish combine turkey, rice, and pecans, stir in mushroom mixture. Bake in 350°F (180°) oven for 25 minutes or until heated through. Garnish with parsley if desired.

Makes 6 Servings

*In medium saucepan bring 2 ½ cups (625 mL) water to boil. Add 1 cup (250 mL) uncooked brown and wild rice mix. Cover and reduce heat to simmer for 35-45 minutes or until water is absorbed and rice is until tender.

Tips: Brown and wild rice take longer to cook than white rice so cook it the night before to have ready for this recipe. Brown rice is much more nutritious than white since it is the whole grain, and contains the bran which adds fibre and vitamins. Wild rice is not rice at all but a long grain marsh grass that gives a nutty flavour and chewy texture. It is less expensive to buy a mix of brown and wild rice which is often available in bulk at many stores.

If substituting ground thyme and sage for thyme and sage leaves, reduce to ½ tsp (2 mL)-3/4 tsp (3 mL).

Nutritional Information Per Serving: Calories: 372, Protein : 32.5 g, Fat: 14.4 g, Carbohydrates: 28.4 g, Dietary Fibre: 4.3 g

More delicious recipe ideas can be found online at www.mushrooms.ca.

www.newscanada.com

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Mushroom and Squash Bisque

Easy to make with pre-cut vegetables and prepared in the microwave, this hearty fall bisque combines the rich mellow flavour of mushrooms with any of the varieties of squash, in season. Evaporated milk adds creaminess but keeps it low in fat.

Preparation Time: 15 minutes Cooking Time: 15 minutes

1 tbsp (15mL) butter

1 cup (250mL) each chopped onion and carrot

1/2 lb (500g) sliced fresh white mushrooms (about 3 cups/750 mL)

2 cups (500mL) peeled, cubed squash

3 cups (750mL) chicken broth

1/2 cup (125mL) evaporated milk (or light cream)

1/2 tsp (2mL) salt

acorn squash bowls* (optional)

Garnish: Sour cream and basil leaves (optional)

In large (8 cup/2L) microwaveable bowl combine butter, onion, carrot, mushrooms and squash. Cover; microwave at high for 8-10 minutes or until vegetables are tender, stirring once. Transfer half the vegetables and half the broth to blender or food processor; purée until smooth. Repeat with remaining vegetables and broth. Return to bowl; stir in milk and microwave on high for 5-7 minutes or until heated through. Serve in squash bowls, if desired. Garnish with sour cream swirl and basil if desired.

Makes 8 servings

Variation: In large saucepan combine butter, vegetables and broth. Bring to boil; lower heat, cover and simmer 10-12 minutes or until vegetables are tender. Add milk and purée as directed.

*Acorn Squash Bowls: Purchase 4 medium acorn squash. Cut a thin slice off the bottom and top to allow “squash bowls” to sit level. To ease cutting squash in half, microwave each squash about 3-6 minutes or until a knife will pierce the skin easily; then halve with a knife and scoop out seeds and some of pulp to make the cavity larger.

Nutritional Information: Per Serving: 1 Bowl

Calories: 68, Protein: 2.8 g, Fat: 2.0 g, Carbohydrates: 9.9 g, Dietary Fibre: 1.6 g

More great mushroom recipe ideas are available online at www.mushrooms.ca.

www.newscanada.com

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Mini Mushroom Burgers (recipe below)

Savor the Flavor Every Day, Every Way

(ARA) – Long overlooked, mushrooms are nature’s hidden treasure for helping those focusing on living a healthful life. To promote the nutritional benefits of fresh produce this back-to-school season, Weight Watchers continues Pick of the Season, a public health initiative spotlighting seasonal fruit and vegetables, with recipes this quarter for mushrooms, a produce selection so versatile it can add flare to any every day meal.

Did you know? Mushrooms are the only fresh fruit or vegetable that has four percent of the Daily Value of vitamin D (per serving of 4-5 white button mushrooms specifically).

Mushrooms are also nutrient rich, providing a similar number of nutrients as many brightly colored fruits and vegetables. For instance, mushrooms provide the B vitamins riboflavin, niacin and pantothenic acid. White, Portabella and crimini mushrooms have natural antioxidants and in fact, are the leading source of the antioxidant selenium in the fruit and vegetable category. Mushrooms are also fat-free, cholesterol-free and very low in sodium.

In addition, mushrooms have umami. Also known as the “fifth taste,” umami foods are described as hearty or savory. The high water content and very low energy (calorie) density of mushrooms help to satisfy hunger.

In the kitchen, nothing beats the versatility of mushrooms; they work in everything from soups and salads to main dishes and appetizers and are easy to prepare. Simply sauté and in fewer than 10 minutes you can add flavor and texture to any favorite family meal. Just toss in a handful of mushrooms to enjoy a boost of delicious flavor and nutrition.

Below are four recipes that highlight the savory taste of mushrooms: Mini Mushroom Burgers; Tilapia with Mushrooms, Olives and Tomatoes; Turkey Mushroom Soup; and Mushroom Chicken Piccata.

Pick of the Season – Mushroom Recipes:

* Mini Mushroom Burgers
Makes 4 servings

Ingredients
2 Portabella mushrooms, stem removed
1/4 cup light balsamic vinaigrette
Salt and freshly ground black pepper
8 small high-fiber whole grain dinner rolls
8 slices red onion
8 slices tomato

Preparation
1. Place Portabellas and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes.

2. Remove mushrooms from bag, drain and season both sides with salt and pepper. Heat a grill or grill pan over medium heat and spray with non-stick cooking spray. Place the mushrooms on the grill gill side down and cook for 4 minutes. Turn and continue to grill until mushroom is almost cooked through, about 4 more minutes.

3. Remove from pan and drain mushrooms on paper towel, gill side down. Cut each mushroom into quarters and place on buns. Top with onion and tomato and serve.

POINTS value per serving: 2, 144 calories, 5g fat, 5g fiber

* Tilapia with Mushrooms, Olives and Tomatoes
Makes 4 servings

Ingredients
4 teaspoons olive oil, divided
1 tablespoon finely minced garlic (about 3 cloves)
1 pound (16 ounces) button mushrooms, quartered
1/4 cup pitted green olives with juice, halved
2 cups halved grape tomatoes
1 tablespoon fresh thyme, removed from stem and chopped
1 tablespoon fresh basil, finely chopped
4 skinless tilapia filets
Salt and freshly ground black pepper

Preparation
1. Heat 2 teaspoons olive oil in large non-stick skillet over medium-high heat. Add garlic and a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip and cook about 5 minutes more, until other side is same color. Add olives, tomatoes and herbs and heat for another 2 minutes, until juice is evaporated. Remove from heat, place in a bowl and cover with foil to keep warm.

2. In the same sauté pan, heat remaining 2 teaspoons olive oil over medium heat. Season the filets with salt and pepper on both sides and place in the pan. Cook for 3 minutes until nicely browned, gently turn and cook another 3 minutes. Return vegetables and herbs to skillet briefly to warm, then serve.

POINTS value per serving: 4, 196 calories, 7.5g fat, 2g fiber

* Turkey Mushroom Soup
Makes 8 servings

Ingredients
1 tablespoon olive oil
8 ounces white button mushrooms, quartered
1 cup chopped onion (about 1 large onion)
1 tablespoon finely minced garlic (about 3 cloves)
1/4 cup chopped celery (about 3 stalks)
8 cups low-sodium turkey stock (or store bought chicken broth)
2 fresh sage leaves, finely chopped
8 ounces (about 2 cups) cooked turkey (or chicken), removed from the bone and shredded
1 15-ounce can cannellini beans, drained and rinsed
2 cups packed fresh baby spinach (a large handful)
1 tablespoon fresh-squeezed lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation
1. Heat oil in a Dutch oven over medium heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add onions, garlic and celery and sauté until translucent, about 5 more minutes. Add turkey stock (see recipe below) or chicken broth, turkey and sage. Cover and simmer over medium-low heat for 20 minutes.

2. Add rinsed beans, spinach, lemon juice, salt and pepper. Bring to a boil to wilt spinach and serve hot.

3. To make turkey stock: Place turkey bones in a large stock pot and cover with cold water. Add 1 quartered onion, 2 coarsely chopped stalks of celery, 1 coarsely chopped carrot, 1 bay leaf and 2 sage leaves. Bring to a boil, reduce heat to a low simmer and cook 2 or more hours. Strain and skim fat from top and store stock for future use.

POINTS value per serving: 2, 120 calories, 3g fat, 3g fiber

* Mushroom Chicken Piccata
Makes 4 servings

Ingredients
4 chicken cutlets (4 oz each)
Salt
Freshly ground black pepper
4 teaspoons olive oil, divided
12 ounces crimini mushrooms, quartered
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 lemon
2 tablespoons capers, with juice
2 teaspoons minced fresh garlic

Preparation
1. Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat. Add 2 teaspoons olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover.

2. In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 minutes. Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely. Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes. Add the chicken to the sauce and heat through, then serve.

POINTS value per serving: 4, 199 calories, 6g fat, 2g fiber

These recipes reflect the food values inherent to the Weight Watchers philosophy that eating should be satisfying as well as healthy. In fact, learning and sharing innovative ideas about healthy cooking and eating are part of the experience at weekly Weight Watchers meetings, where members help and support each other.

To learn more about Weight Watchers, visit www.weightwatchers.com. To find the nearest Weight Watchers meeting location, call (800) 651-6000, or click on the Find a Meeting link at the top of the homepage.

For more information about mushrooms, visit the Mushroom Council at mushroominfo.com.

All recipes courtesy of the Mushroom Council and mushroominfo.com.

Courtesy of ARAcontent

Local Weight Watchers spokespeople are available to discuss the importance of fruit and vegetables in diets and for in-studio food demos. E-mail media@weightwatchers.com to arrange media interviews.

2008 Weight Watchers International, Inc., owns the WEIGHT WATCHERS and POINTS registered trademarks. All rights reserved. Note: POINTS values for these recipes were calculated using the calories, fat, and fiber information for one serving. Results may differ from adding the POINTS values listed in the Eat Wisely booklet for each individual ingredient.

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Asian Honey-Tea Grilled Prawns

Spark up the coals and break out your tongs, it’s grilling season. While traditional barbeque continues to be a summertime favorite, the latest Weber GrillWatch survey reports that more than 39 percent of grill owners are firing up more meat substitutes, vegetables and leaner meats in an effort to eat healthier.

No matter what you’re grilling, you can sweeten it up with pure honey, the secret ingredient to a tasty meal. Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy.

At your next cookout, think beyond traditional favorites and experiment with tofu, Portobello mushrooms and seafood dressed up with a simple honey glaze or fiery chipotle marinade to add delicious flavor.

For additional grilling recipes and tips, visit www.honey.com, or to find locally produced or specialty honey, visit www.honeylocator.com.

Spicy Grilled Tofu

Ingredients:

1 14-ounce package. extra-firm tofu, drained and cut lengthwise into eight slices
1/2 cup fresh lime juice
1/3 cup honey
1/4 cup soy sauce
2 teaspoons chili paste with garlic
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon ground black pepper

Directions:

Place the tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

Arrange tofu in single layer in 13-by-9-inch glass baking dish. Whisk together lime juice, honey, soy sauce, chili paste, garlic and pepper in small bowl. Pour over tofu, coating each slice. Cover tightly with plastic wrap and chill four hours, or overnight.

Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices three to four minutes on each side, or until browned and crisp on the outside. Return tofu to baking dish and toss with reserved marinade. Serve immediately.

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

Makes four servings.

Ingredients:

1/3 cup honey
1/4 cup balsamic vinegar
3 tablespoons soy sauce
2 cloves garlic, coarsely chopped
1/3 cup olive oil
4 (3 to 4-inch) Portobello mushrooms, cleaned with stems removed
1/4 cup bacon, chopped (or one ounce cooked bacon bits)
8 cups mixed baby greens

Honey vinaigrette (recipe follows)
1/2 cup crumbled Roquefort or blue cheese
Snipped chives, for garnish

Directions:

Make marinade: In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1 1/2 tablespoons oil. Place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about five minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.

If using raw bacon, saute bacon until lightly browned. Remove to paper towels to drain; set aside. Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) honey vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.

Honey Vinaigrette

Makes four servings.

Ingredients:

2 tablespoons honey
1/2 tablespoon. champagne or white wine vinegar
1 tablespoon. shallot, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil

Directions:

Whisk together honey and next four ingredients; whisk in oil.

Asian Honey-Tea Grilled Prawns

Makes four servings.

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined
Salt, to taste
2 green onions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, peeled and finely chopped
1/2 teaspoon ground black pepper

Directions:

In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto eight skewers, dividing evenly. Grill over medium coals four to six minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil three to five minutes or until slightly reduced. Stir in green onions.

Courtesy of ARAcontent

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Mushroom Burritos

(NC)—Getting your little ones to eat and enjoy mushrooms can be harder than it sounds. With this fabulous burrito style dinner, your kids will be asking for “more mushrooms please”. Preparation is quick and easy, and offers a great opportunity to get your kids cooking with mushrooms.

Preparation Time: 12 minutes Cooking Time: 33 minutes

8 oz  pre-sliced fresh Mushrooms 250 g

1 medium onion 1 2 tbsp  olive oil or vegetable oil, divided 25 mL

8 oz lean ground chicken 250 g

1 clove garlic 1

1can  (7.5oz/213 mL) tomato sauce 1

1can  (14 oz /398 mL) beans in tomato sauce 1

1-11/2 tbsp chili powder 15-22 mL

1/2 tsp  cumin powder 2 mL

Pinch hot red pepper flakes (optional)

6 large (10 “25 cm) tortillas 6

1/2  (200g) block cheddar cheese

1/2 cup low fat sour cream  125 mL

1/2 cup mild, medium or hot salsa 125 mL

Cutting board

Small sharp knife

Large heatproof spoon

Large saucepan or deep skillet

Measuring spoons

Garlic crusher

Large baking sheet

Pastry brush

1/2 cup (125 mL) measuring cup

Can opener

Oven mitts

Large serrated knife

On cutting board stack 2 mushrooms slices one on top of the other; with sharp knife slice crosswise into narrow short strips; repeat with remaining mushrooms; set side. With sharp knife cut onion in half on cutting board, place flat side down and cut in both directions to coarsely chop.

Add 1 tbsp (15 mL) oil to skillet and place on burner; turn to medium high heat. Add ground chicken and with large spoon stir while cooking (about 3 minutes) to break up into small pieces. Stir in onion and mushrooms; crush garlic into pan and continue cooking and stirring until lightly browned, about 5 minutes. Stir in beans with sauce, tomato sauce, 1 tbsp(15 mL) chili powder, cumin and hot red pepper flakes if desired. Lower heat to medium-low and cook stirring occasionally 8-10 minutes or until very thick. Turn off burner and move skillet to a cold burner. Taste and add more chili powder if desired.

Preheat oven to 400º (220ºC). On cutting board cut cheese into 30 (1/2″/1cm) cubes.

Lay tortillas on counter; spoon 1/2 cup (125 mL) filling on to the bottom third of each tortilla, leaving a 1″(2.5 cm) border; arrange 5 cubes of cheese on top each one. Fold the bottom of tortilla over filling and fold the sides in to seal filling. Roll up tightly from bottom to enclose completely.

Using pastry brush lightly coat baking pan with 1 tsp (5 mL) oil and place rolled tortillas, seam side down on the pan. Brush remaining oil on tops and sides of filled tortillas.

Place baking pan in middle of oven; bake for about 15 minutes or until lightly browned on the bottom. If desired turn on broiler for 2-3 minutes to crisp and brown the tops.

Cool 4-5 minutes; mix sour cream and salsa in small serving dish. Using serrated knife cut tortilla rolls in half diagonally. Serve with dipping sauce.

Makes 6 servings

For kids’ mushroom recipes, tips for parents, and fun educational activities visit www.thecapcrew.ca.

-News Canada

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A Father's Day Favourite: Portabella Florentine Caps

(NC)—Super for a relaxed Father’s Day weekend breakfast. For variety, choose a different sauce each time you make it.

Preparation Time:  10 minutes Cooking Time:  25 minutes

4 tsp  each olive oil  and balsamic vinegar 20 mL

4   large fresh portabella   mushroom caps 4

4  poached eggs  4

1 1/2 tbsp  Each butter and flour  22 mL

1 1/4 cups  2 % milk  300 mL

1 cup  shredded old Cheddar cheese 250 mL

3/4 tsp  each salt and pepper, divided  3 mL

1/4 tsp  nutmeg (optional)  1 mL

8 oz  fresh spinach leaves, washed*  250 g

2 tbsp  lemon juice  25 mL

In a small bowl mix olive oil and balsamic vinegar; brush both sides of portabellas with mixture and place in a baking pan. Bake in 350ºF (180ºC) oven for 15-20 minutes or until softened. Remove from oven and cover to keep warm.

Meanwhile in medium saucepan melt butter; stir in flour and cook stirring constantly 1-2 minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened; lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally. Season with 1/4 tsp (1 mL) each salt and pepper and nutmeg. Keep warm on low heat.

Cook spinach in covered microwave bowl, on High about 3-4 minutes; drain well. Stir in lemon juice, remaining 1/2 tsp (2 mL) Each salt and pepper.

To assemble place mushroom caps (gill side up) on warm serving plates; fill the caps with spinach; top spinach with poached egg and spoon cheese sauce over all.

Makes 4 servings

*Substitute 1 cup (250 mL) packed, well drained, cooked spinach.

1.  Substitute Hollandaise sauce for cheese sauce (make an easy one from a 26g pkg mix).

2.  Substitute half Gruyere and half Parmesan or substitute Monterey Jack cheese with hot peppers for Cheddar.

3.  Omit cheese and add 2 tbsp (25 mL) concentrated tomato paste or Dijon or grainy mustard.

4.  Omit cheese and add about 2 tsp (10 mL) curry powder.

TIP: Poach eggs while mushrooms are baking or pre cook eggs a few hrs or a day ahead and with slotted spoon remove cooked eggs to cold water; refrigerate until needed. Then remove with slotted spoon and place in hot water to reheat.

More delicious recipe ideas are available online at www.mushrooms.ca.

-News Canada

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(NC)-Primavera is an Italian phrase meaning “spring style” and in culinary uses refers to fresh vegetables and herbs being added. Substituting broth for some of the oil in the dressing cuts down on fat and calories.

Preparation Time: 10 minutes Cooking Time: 13 minutes

1/3 cup olive oil 75 mL

1/3 cup white wine or white balsamic vinegar 75 mL

1/4 cup vegetable or chicken broth 50 mL

2 cloves garlic, minced 2

12 oz farfalle (bow tie) pasta 375 g

1 cup snow peas, halved 250 mL

1 cup asparagus cut in 1″(2.5 cm) pieces 250 mL

1 cup frozen green peas, thawed 250 mL

4 green onions, sliced 4

1/4 cup diced red pepper 50 mL

8 oz whole small or sliced 250 g

Medium sized fresh Mushrooms

1 cup halved cherry tomatoes 250 mL

1/4 cup Each chopped fresh basil and mint 50 mL

1/3 cup grated Parmesan cheese (optional) 75 mL

In small bowl whisk oil with vinegar and broth, add garlic, set aside to use as dressing. Cook pasta according to package directions or just until almost tender, about 10 minutes; add snow peas and asparagus and continue to cook another 2-3 minutes or until tender crisp; drain all in a colander and rinse quickly with cold water to cool slightly. Transfer to large serving bowl, and pour dressing over all. Add peas, onions, red pepper, mushrooms, tomatoes and herbs, tossing to mix well. Serve at room temperature, passing cheese to sprinkle on top if desired. Garnish with fresh basil and mint.

Makes 8 side servings

Tips: Substitute 1 pkg (300g) flax rotini for farfelle. When making pasta salads it is wise to add the dressing while the pasta is still warm so it can absorb the flavours better than if it is cold.

Variation: Add chopped chives, crumbled chevre, halved olives, diced hard cheese or cooked meat.

For more delicious recipe ideas \nvisit Mushrooms Canada at
www.newscanada.com

Variation: Add chopped chives, crumbled chevre, halved olives, diced hard cheese or cooked meat.

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Credit: www.newscanada.com

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Serve this very easy side dish with grilled chicken, fish, lamb or spinach vegetarian dishes or as part of an Asian menu.Preparation Time: 10 minutes Cooking Time: 8 minutes

2 tbsp soya sauce 25 mL

1 tbsp each oyster sauce and honey 15 mL

1/4-1/2 tsp hot red pepper flakes 1-2 mL

1 tbsp sesame seeds 15 mL

2 tbsp vegetable oil 25 mL

1 1/2 lb fresh, medium white and cremini mushroom caps 750 g

Garnish: sliced green onions (optional)

In a small bowl or measuring cup, combine the soya sauce, oyster sauce, honey and red pepper flakes; set aside.

Heat a large wok or skillet over medium high heat; add the sesame seeds and cook, stirring constantly, for 1-3 minutes or until golden brown. Remove to a plate and set aside.

Add the oil to the wok and heat over medium high heat until hot. Add the mushrooms and stir-fry for 1-2 minutes or until starting to brown. Stir in soya sauce mixture and sesame seeds; stir-fry for 2-3 minutes or until mushrooms are well coated and just tender. Serve sprinkled with green onions if desired.

Makes 6 servings.

More great mushroom recipes are available online at www.mushrooms.ca.Credit: www.newscanada.com

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