Blogger - Mushrooms Canada

Get Your Grill On with
Turkey & Mushrooms
Blogger e-cookbook
Grilled Thai Turkey Salad Rolls with
Enoki Mushrooms & Peanut Sauce
By Renee Kohlman of Sweet Sugar Bean
Makes 8 rolls
1 large boneless turkey breast
1 tsp Thai red curry paste
1 cup coconut milk
3/4 cup pineapple juice
zest and juice of two limes
1/4 cup green onion, finely chopped
4 cloves garlic, minced
1 tbsp soy sauce
2 tsp maple syrup
1/2 tsp salt
1. Place turkey breast in deep glass dish. In a medium bowl, mix remaining ingredients together very well. 2. Pour marinade
over turkey and refrigerate for at least 3 - 6 hours, spooning marinade over meat every 2 hours. 3. Bring turkey breast to room
temperature before grilling. Discard the marinade. 4. Heat greased grill to medium high heat and grill turkey breast for about
7-8 minutes each side. To ensure cooked, tender meat, insert a meat thermometer into the thickest part and it should read
165*F. 5. Remove turkey breast from grill, cover with foil and let stand 15 minutes. This is so all of the juices can be distributed, ensuring tender, delicious turkey. Thinly slice the turkey against the grain and set aside.
8 rice paper rounds
125g (4oz) fresh enoki mushrooms
1 1/2 cups fresh pea shoots
1 cup carrot, cut into matchsticks or julienned
3/4 cup fresh mint leaves
3/4 cup fresh basil leaves
6. Soak one sheet of rice paper in warm water until soft. Remove and place on counter. 7. Place a handful of pea shoots,
enoki mushrooms, carrot, herbs, and a few slices of cooked turkey in the top left corner. 8. Fold bottom left over the bundle of
veg and meat. Tightly roll the bundle clockwise until a “bouquet” forms. 9. Place in a shallow dish and cover with a damp
towel. 10. Repeat process with remaining ingredients, remembering to keep finished rolls covered with damp towel.
Peanut Sauce
1 cup roasted peanuts
3 tbsp rice vinegar
1/3 cup canola or grapeseed oil
2 tbsp brown sugar
1 tbsp Sriracha or other chili sauce
1/2 tsp salt
11. Place all ingredients in food processor and blend until smooth. Serve salad rolls with peanut sauce.
Bombay Meatballs & Mushrooms
by Amy Bronee of Family Feedbag
Serves 2-3
1 cup finely diced onion
4 garlic cloves, minced
2 tbsp garam masala
2 tsp freshly grated ginger root
1 tsp salt
2 tbsp olive oil
1 lb white mushrooms, halved
1 lb ground turkey thighs
½ cup plain yogurt
½ cup fresh basil leaves
1. In a small mixing bowl, combine the onion, garlic, garam masala, ginger and salt.
2. Toss to evenly distribute the seasonings and set aside. Create a foil grilling pan by layering two pieces of foil and folding up
the edges twice. Toss the mushrooms with the olive oil in the foil pan.
3. Sprinkle half the onion mixture evenly over the mushrooms. In a large mixing bowl, combine the ground turkey with the other
half of the onion mixture and roll into 2-inch balls.
4. Spray the grill with non-stick cooking spray or brush with oil and heat to medium-high. Place the filled foil pan and meatballs
directly on the grill.
5. After 6-8 minutes, rotate the meatballs and give the mushrooms a stir. After another 6-8 minutes, remove the meatballs to a
serving platter.
6. Gently stir the yogurt and basil leaves into the mushrooms and continue grilling another 2-3 minutes until the yogurt begins
to bubble.
Turkey-St uffed Portabella Mushrooms
by Charmian Christie of The Messy Baker
Serves 4 as a meal, 8 as a side dish
8 large Portabella mushrooms
2 tablespoons olive oil
1 large onion, finely chopped
2-3 large cloves garlic, minced
1 teaspoon paprika
1 pound extra lean minced turkey with seasoning
1 cup finely chopped dried tomatoes, divided
1/2 cup grated Parmesan
Fresh ground black pepper
Salt (optional)
4 ounces Gruyère, thinly sliced
1. Preheat the grill to 350°F. Line two grill-proof pans with aluminum foil.
2. Remove the stems from the mushroom caps and finely chop the stems. Place the caps in a single layer on the foil-lined
pans, gill-side up. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.
3. Meanwhile, heat the oil in a large skillet over medium heat. Sauté the onion until it begins to soften, about 3 minutes. Add
the chopped mushroom stems and cook 2 minutes. Add the garlic and paprika, and cook 1 minute. Add the turkey and cook
until it’s no longer pink, about 3 minutes. Remove from heat. Stir in 3/4 cup chopped dried tomatoes. Add the Parmesan and a
grind or two of freshly ground black pepper, mixing until well blended. Add salt, if needed.
4. Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyère. Return the mushrooms to the grill.
Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender. Sprinkle with
remaining dried tomatoes. Serve immediately.
Mushroom Stuffed Turkey Cutlets
by Connie O'Halloran of Ruby Reduction
Serves 2
2 turkey cutlets – pounded flat and thin,
seasoned with salt and pepper
2 tbsp olive oil
2 shallots – finely chopped
3 garlic cloves – minced
1 ½ sprigs of fresh rosemary – roughly chopped
3 ½ cups of mixed mushrooms (crimini, shiitake,
king oyster)– roughly chopped
Juice of 2 lemons
1. Heat 2 tbsp of olive oil in skillet over medium heat.
2. Sauté shallots, garlic and rosemary for 2-3 minutes.
3. Add in chopped mixed mushrooms and the juice of two lemons.
4. Reduce heat to medium-low and continue to cook until the lemon juice has evaporated and the mushrooms become soft,
3-4 minutes.
5. Remove mushroom mixture from heat and let cool, about 5 minutes.
6. Scoop half of the mushroom mixture over one end of the pounded turkey cutlet.
7. Wrap the cutlet around the mushroom mixture.
8. Set up your BBQ grill for direct cooking over medium heat. Oil your BBQ grate when you are ready to start cooking.
9. Place stuffed turkey cutlet on hot oiled grill (seam side down).
10. Cook for 4-5 minutes (depending on the thickness of your cutlet) and then flip. Continue to cook for another 4-5 minutes.
11. Once stuffed turkey cutlets are done, remove from heat and tent with foil for 3-5 minutes.
12. Serve and enjoy!
Pizza Bianca with Grilled Rosemary Rubbed
Turkey Fillet, Shiitake Mushrooms and Truff le Oil
By Michelle Peters-Jones of The Tiffin Box
Pizza Bases
Makes about 4 individual 6 - 7 inch pizza bases, or 2 large
pizzas
1 tablespoon active dried yeast
1 cup (250 ml) warm water (110 F) + ¼ cup extra
¼ teaspoon sugar
2 cups Italian 00 flour
1 cup + a little extra, plain flour
1 teaspoon, or to taste , salt
2 tablespoons extra virgin olive oil
White Sauce
Makes enough to top 2 large pizzas
2 tablespoons unsalted butter
1 tablespoon plain flour
1 teaspoon garlic powder
1 1/2 cups hot milk
Salt to taste
Rosemary Rubbed Turkey Fillet
250g turkey fillet
1 tablespoon fresh rosemary, chopped
1 teaspoon flaked sea salt
2 – 3 tablespoons unscented oil
Pizza Toppings
250g Shiitake mushrooms, sliced
Small handful fresh rosemary, leaves picked
A little shaved parmesan (parmigiano reggiano) or pecorino
(pecorino romano) cheese
Drizzle of white truffle oil
1. Preheat your barbeque (or oven) to 450 F. 2. Make the pizza bases: Whisk the yeast in the warm water with the sugar. Let
it sit in a warm place, until the yeast mixture begins to foam up. Sift the flours and salt into a large bowl. Make a well in the
middle, and drizzle over the olive oil. Pour in the yeast mixture, a little at a time, mixing it in with the flour, until all the mixture is
used up and you have a soft dough. If the dough is too dry, add more water, a tablespoon at a time, until you get a soft, but not
sticky dough.- Dust your workspace with a little flour, and turn the dough out on it. Knead well for about 7-10 minutes, until the
dough is smooth. Chafe the dough into a ball, and place it in a well oiled large bowl. Cover with a damp towel and proof it for
about 1 - 2 hours, until the dough has risen and doubled in volume. Gently knock back the risen dough and turn it out on to a
floured surface. Divide the dough into 4 pieces (or 2 pieces if making large pizzas). Using the palm of your hand (or a rolling pin)
flatten the dough into thin bases. 3. Make the white sauce: To make the roux, heat the butter in a heavy based pan, until
melted. Add the flour and garlic powder, and cook out the flour for about 2 – 3 minutes, until the raw taste disappears. Gently
pour in the hot milk in a steady stream, whisking constantly to make a smooth sauce. Simmer the sauce for about 2–3 minutes,
or until thick and creamy. Season to taste. 4. Make the grilled rosemary rubbed turkey: Rub the turkey fillet with the chopped
rosemary and salt and bring it up to room temperature. Brush with the unscented oil and place on the preheated barbeque. Grill
the fillet for 8–10 minutes, then turn it. Brush with more oil, then continue grilling for another 10 minutes or so, until the turkey is
cooked all the way through, and the juices run clear. The grilling time for the turkey will be based on how thick your fillet is. Rest
the turkey fillet for about 5 minutes, then shred it. 5. Assembling and grilling the pizza: Place the pizza base on a well floured
pizza peel. Gently flick it directly on to the preheated barbeque and grill for 1–2 minutes, until it starts to bubble up. Using the
peel, take it off the barbeque and flip the base over on to a plate or chopping board. On the grilled side, spread some of the
white sauce. Top with the shredded turkey, the sliced Shiitake mushrooms and the picked rosemary leaves. Turn down the
barbeque to 400 F. Slide the pizza back on to the barbeque grill, away from direct heat, and cover and grill for about 3–4
minutes, until the pizza is crisp on the bottom. Slide off the barbeque, and top with the shaved parmesan or pecorino cheese
and drizzle with a little truffle oil to serve.
You can also use a preheated heavy duty pizza stone on the barbeque. If using a stone,
top the pizza before sliding on to the stone and cook for about 7–8 minutes, or until the
pizza is crisp on the bottom.
Grilled Turkey and Pineapple Stuffed Mushrooms
By Jeanine Friesen of The Baking Beauties
1 Tablespoon olive oil
500 grams (about 1 pound) ground turkey thighs
1/4 cup chopped onion
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
250 grams (1 package) cream cheese, softened
1/2 cup crushed canned pineapple, well drained
2 Tablespoons fresh basil, chopped
950 grams (about 2 pounds) jumbo stuffing
mushrooms
2 Tablespoons olive oil
1/2 cup gluten-free crisp rice cereal, crushed (or
bread crumbs)
1/4 cup shredded Parmesan cheese
1. In a large skillet over medium-high heat, sauté the ground turkey in 1 tablespoon olive oil, breaking the turkey up as it cooks.
When nearly all the turkey has cooked, add the onion, garlic, salt, pepper, and cayenne pepper. Continue cooking until the
turkey is fully cooked and the onion and garlic are tender.
2. Spoon the turkey mixture into a large mixing bowl. Add the cream cheese, crushed pineapple, and basil. Stir to combine.
3. With a damp cloth, wipe the outside of the mushrooms to clean them. Remove the stems and set aside. Stems can be
used in a salad, omelette, or stir-fry.
4. Using a pastry brush, brush the 2 tablespoons of olive oil onto the outside of the mushrooms. Place all the mushroom on a
large baking sheet, gill side up.
5. Stuff each mushroom with about 2 tablespoon of the turkey mixture, making sure the mushroom is full and rounded on the
top.
6. In a small bowl, combine the crushed crisp rice cereal and Parmesan cheese. Sprinkle the tops of the stuffed mushrooms
with the mixture.
7. Preheat the barbecue to low/low-medium (about 325 degrees F).
8. Place stuffed mushrooms on lightly oiled grate. Grill for 10-15 minutes with the lid
closed, or until the stuffing is bubbling, and the mushrooms are soft to the touch. Serve
immediately.
Grilled Turkey Breast Salad with Wild Mushrooms
By Kelly Brisson of The Gouda Life
For the Turkey:
2 medium sized skinless, boneless turkey breasts
2 tbsp olive oil
1 tbsp coriander seeds, crushed
1 tbsp oregano
1/4 tsp smoked paprika
1/2 tsp salt
For the Mushrooms:
1 lb wild mushrooms (Shiitake, Oyster, Crimini, etc)
2 tbsp olive oil
2 cloves garlic
1 tbsp tarragon
1 tbsp fresh lemon juice
1. Mix together the olive oil and spices and stir to combine. Put the turkey breast, olive oil spice mixture and salt in a re-sealable bag, smoosh it around so the breasts are evenly covered, and let marinate for at least 1 hour.
2. Heat barbecue to medium-high heat and place breast on the grill. Turn once or twice while cooking and remove when
internal temperature reaches 165 degrees, 20-25 minutes.
3. While turkey starts grilling, place cast-iron skillet on barbeque so it heats up. Add mushrooms, oil and garlic and toss gently
to combine. Cook for 7-8 minutes without stirring, and then carefully toss them around to brown the other side. Once golden
and crisp, 10-15 minutes, remove from heat and toss with tarragon and lemon juice.
For the Salad:
Grilled turkey breast
Cooked mushrooms
1 1/2 cups sliced red grapes
1 large gala apple, 1" dice
1/2 cup hazelnuts, skins removed and lightly
crushed
2 tbsp fresh tarragon
1 large handful arugula leaves
Lemon vinaigrette, *recipe follows
4. Toss all ingredients except for the vinaigrette together to combine. Make vinaigrette and add 2-3 tbsp of it to the salad. Toss
to combine. Serve extra vinaigrette on the side so you can decide how much or how little you like.
*Vinaigrette:
1 tbsp lemon zest, from 1 large lemon
1/2 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp fine sea salt
1/4 cup olive oil
Whisk first 4 ingredients together until smooth.
Slowly add olive oil in a steady stream while
whisking constantly until vinaigrette emulsifies.
Keeps for 1 week covered in the fridge.
Tandoori Turkey Thighs with Mushroom& Zucchini Skewers
by Christina Austin of Buffy & George
6 turkey thighs, bone in skin removed
1/2 lb button mushrooms
1 medium zucchini
1 pint cherry tomatoes
1 1/2 cups plain yogurt
1/2 onion minced
1/4 cup chopped cilantro
2 lemons, zest and juice
2 cloves garlic, minced
2 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 tsp pepper
1/2 tsp turmeric
1/2 tsp ground cardamom
3 tbsp olive oil plus more for brushing meat before grilling
1. Mix the yogurt, onion, garlic, cilantro, lemon juice and zest with all of the spices and salt.
2. Reserve 1/2 cup of the tandoori (yogurt) mixture and pour the rest over the turkey thighs in a large bowl or freezer bag. Make
sure the thighs are coated in the marinade. Let them marinade in the fridge for 2-4 hours (or longer). Keep the reserved
tandoori marinade in the fridge as well. This is for brushing on the mushroom and vegetables skewers.
3. If using wooden skewers, soak them in water while the turkey marinades.
4. When ready to cook the turkey, start the grill so that it gets quite hot.
5. Cut the zucchini in 1/2” discs and then cut those in half to get half moon pieces.
6. In a bowl, toss the mushrooms, cherry tomatoes, and zucchini with the olive oil and a pinch of salt and pepper.
7. Skewer the mushrooms and vegetables in an alternating pattern. Place the skewers on a tray and brush the tandoori mixture
on the vegetables lightly.
8. Brush the marinated turkey with some olive oil and place them on the grill bone-side up. Turn the heat down to a medium
low. Cook on one side for 10 minutes. Turn them over and cook for another 15-20 minutes with the lid closed. They are done
when a meat thermometer inserted into a meaty part of the thigh reaches 165°F (74°C). Take them off the grill and let them rest
on a serving platter under aluminum foil.
9. When the turkey thighs done, put the mushroom and vegetable skewers on the grill. Turn them 2 or three times so that all
sides of the vegetables and mushrooms get some grill marks on them. Grill the skewers for
10-12 minutes over a medium heat.
Serve the turkey thighs and skewers over rice or with a side salad.
Turkey Stuffed Mushroom Burger
By Louisa Clements of Living Lou
Serves 4
4 medium sized Portabella mushrooms, stems
removed and gills scooped out
450g ground turkey
6 rashers of bacon, cut in 1 inch pieces
3 cloves garlic, finely diced
¼ cup cream cheese
2 green onions, sliced
olive oil for brushing mushrooms
shredded mozzarella cheese for topping
1. In a frying pan over medium heat, fry bacon for 5-7 minutes. Remove from pan and set aside.
2. In the same pan, cook and crumble turkey for 5 minutes, or until fully cooked. Add in garlic, sauté for another minute.
3. Turn heat down to low and return bacon to pan. Stir in cream cheese and allow it to melt. Finally, stir in the green onions.
4. Brush the Portabella mushrooms with a little olive oil.
5. Using an ice cream scoop, scoop the turkey mixture into the mushroom caps and sprinkle with Mozzarella cheese.
6. Heat the barbecue on low heat. Place mushroom caps on grill and cook for 2 minutes covered. Uncover and cook for
another minute. Finally, cover again and cook for another 2 minutes.
7. If cheese hasn’t fully melted yet, move mushroom caps to the upper part of the grill and cook for another 2-4 minutes.
8. Serve with a toasted bun and your favourite toppings.
Grilled Stuffed Mushrooms with Turkey-Sage Filling
By Isabelle Boucher of Crumb: A Food Blog
Serves 4 as a main, or 8 as an appetizer
1 tbsp olive oil
2 shallots, finely minced
1 clove garlic
1 lb lean ground turkey
1 egg, lightly beaten
1/4 cup finely chopped walnuts
1/4 cup panko breadcrumbs
1 tsp Worcestershire sauce
1 tsp finely chopped fresh sage
1 tsp finely chopped fresh parsley
1/2 tsp salt
1/2 tsp fresh ground pepper
1. In a large sauté pan set over medium-high heat, cook the shallots and garlic for 7-10 minutes or until soft and starting to
colour. Set aside to cool to room temperature.
2. In a large mixing bowl, combine the ground turkey, egg, walnuts, breadcrumbs, Worcestershire sauce, sage, salt, pepper
and the cooled shallots. Using your hands, knead the mixture until well combined. Divide into 16 equal portions, and roll each
one into a ball.
3. Remove the stems from the mushrooms and discard. Arrange the caps on a platter, and season the insides with a little salt
and pepper. Place a ball of the turkey mixture onto each mushroom cap, and gently pat down to fill the cap.
4. Preheat one side of a lightly-oiled grate over high heat (or, if using charcoal, pile the coals to one side).
5. As soon as the grill is hot, arrange the mushrooms on the cool side of the grill. Cover and cook over indirect heat with the
cover closed for 10 minutes. Top each mushroom with a pinch of cheese, then close up again and continue cooking for 5-10
minutes, or until the stuffing registers an internal temperature of 165F and the cheese is bubbly and browned.
6. Serve immediately.
Mushroom Varieties
White Button The most popular mushroom in Canada.
The colour of the white mushroom may vary from bright
white to off-white. are delicate. Take extra care to
prevent bruising, preserve high quality and maintain
great taste.
Crimini Similar to white mushrooms in shape and size,
but firmer to the touch. Colour ranges from light tan to
dark brown.
Portabella Portabellas are fully-grown crimini mushrooms, with a large, light tan cap.
Oyster Oyster mushrooms have a funnel-shaped cap,
with gills running up a short off-center stem.
Shiitake Shiitake mushrooms are tan to dark brown in
colour, with open veil and tan gills.
Simple Sauteed Mushrooms
Enoki Enoki mushrooms have long, slender white stems
with tiny caps.
King Oyster King oyster mushrooms have a light tan cap
with a thick white stem.
by Mushrooms Canada
mUSHROOM CARE & HANDLING
1 tablespoon olive oil, vegetable oil or butter
1/2 pound sliced fresh mushrooms
1 teaspoon dried herbs (Italian, basil, rosemary, tarragon
or thyme)
Mushrooms are delicate. Take extra care to prevent
bruising, preserve high quality and maintain great taste.
Here are some helpful handling tips that will ensure your
mushrooms are good and tasty:
1. Heat 1 tbsp (15 mL) vegetable or olive oil or butter in a
large skillet over medium-high heat. 2. Sauté ½ lb (250g)
sliced mushrooms for 3-4 minutes or until starting to
brown. 3. Add 1 tsp (5 mL) dried herbs (e.g. Italian, basil,
rosemary, tarragon or thyme) and a pinch of salt, sauté for
1-2 minutes.
Always keep your mushrooms in the refrigerator
between the temperatures of 32°F and 36°F (0°C to
2°C).
Variations: Substitute fresh herbs using 1 tbsp minced
fresh herbs (e.g. thyme, basil, or tarragon) and 1 minced
clove garlic. Seasoning salt or salt free seasonings may be
added to taste.
Tips: Do not crowd the pan or the mushrooms steam
and release all their juices.
Watch the Video
What could be simpler than sautéed
mushrooms? Not only is this sautéed
mushroom recipe easy, it adds tons of
flavour to any meal. Serve on top of turkey,
chicken, beef or pork, add to pasta dishes,
soups or salads, or simply serve it as a
side.
When mushrooms are purchased loose, they should be
stored in a brown paper bag as they will breathe better
and 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. Do not
wash mushrooms until you are ready to use them, as
they may discolour.
For more on mushrooms visit:
www.mushrooms.ca
TURKEY CUTS
Ground Turkey: Burgers are extra lean and are
classic summer barbecue fare. Look for ground turkey
in your grocer’s meat section.
Bold Bourbon BBQ
Turkey Breast: White meal lovers unite! Barbecue a
whole turkey breast on the off-side of the grill or slice
the breast into fingers, grilled for the kids, or scaloppini
for a classy pairing with a bun.
Turkey Thighs: Fresh turkey thighs are lean,
giving you a fantastic barbecue experience with
minimal flare-ups. Plan on one thigh per person and
add your favourite BBQ sauce, rub or spice mix.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4
4 turkey thighs (approximately 3 lbs/1.3 kg)
Marinade:
1 cup (250 mL) bourbon
1 cup (250 mL) ketchup
1 cup (250 mL) unsweetened apple butter
2 Tbsp (30 mL) Dijon mustard
3 Tbsp (45 mL) brown sugar
Place all marinade ingredients in a bowl and mix until
combined. Place marinade in a resealable bag with the turkey
thighs, reserving a small portion to use for basting. Marinate for no
less than one hour, preferably overnight. Heat BBQ to 400ºF (205ºC)
and grill turkey thighs turning frequently and brushing with reserved
marinade for 35-40 minutes, or until a digital meat thermometer
inserted deep into the meat away from bone registers 165ºF (74ºC).
Nutritional Information (per serving):
Calories: 474; Protein: 34 g; Fat: 12 g; Carbohydrates: 57 g.
For more information on turkey, visit:
Turkey Sausage: Move over fatty sausages, turkey
sausage is deliciously spiced and easy to grill. Enjoy
in a bun with your favourite toppings, sliced on a plate
with green salad or cut into pieces to enjoy with a
Caesar salad.
Turkey Drums: It’s summer, so this one-handed
meal is perfect for young and old! Grill on low and
slowly for best results.
Turkey Wings: These are big wings, they won’t fall
through the grill’s cracks and you only need one or
two per adult serving!
PREP & SERVING OF TURKEY
For detailed information about barbecuing
various turkey cuts, visit:
www.turkeyfarmersofcanada.ca/preparation/bbq/.
Turkey cuts like ground turkey (including burgers),
breast, thighs, drumsticks, wings and sausages should
be cooked until a digital meat thermometer inserted
into the meat away from the bone registers 165°F
(74°C).