A Variety of Tastes and Textures

Different types of mushrooms offer different tastes and textures and selecting the right mushroom can help make your dish outstanding.

To learn more about each variety and how versatile they are, click on the images below.

Now that you are well-versed in the various mushroom varieties, here are a couple of recipes we think you might enjoy.

  • French Onion Mushroom Tart
  • Spinach & Cheese Stuffed Portabellas
  • Grilled Shiitake Mushrooms
  • Veal Cutlets with Oyster Mushrooms
1 tbsp (15 mL) butter or margarine
1 tbsp (15 mL) olive oil
1 – 12 oz (340 g) package Highline fresh mushrooms, sliced
1 medium onion, thinly sliced
Pastry for 1 crust, 9 inch (22.5 cm) pie
1 tbsp (15 mL) fine dry breadcrumbs
1 cup (250 mL) grated Swiss or gruyere cheese
Chopped fresh parsley

  1. Cook first three ingredients together in a fry pan until liquid has evaporated and mushrooms are tender.
  2. Preheat oven to 210°C (425°F).
  3. Roll out pastry on a floured board to a 25 cm (10 inch) square; transfer to an ungreased cookie sheet, make a 2 cm (½ inch) rim and flute edges.
  4. Sprinkle pastry with breadcrumbs; spread with mushroom mixture and sprinkle with cheese.
  5. Bake 20 min. or until golden brown.
  6. To serve, cut into 5 cm (2 inch) squares; garnish with parsley.
Product: 340 g (12 oz) Highline Whole mushrooms

Makes 25 appetizers.
Spinach & Cheese Stuffed Portabellas Ingredients:
4 Highline Grill Caps, trimmed & cleaned
3 tbsp olive oil
3 tsp balsamic vinegar
4 tomato slices
2 cups fresh baby spinach
3 oz goat cheese
Salt & pepper to taste

  1. Preheat oven to 350°F (175°C). Place portabellas, gill-side up on a baking sheet.
  2. Drizzle with olive oil & balsamic vinegar; bake for 20-25 minutes.
  3. Remove mushrooms from oven and top with tomato, spinach and goat cheese. Salt and pepper to taste.
Product: 170 g (6 oz) Highline Grill Caps

Serves 4.
¼ cup (50 mL) peanut oil
1 tsp (5 mL) sesame oil (optional)
2 tsps (10 mL) grated fresh ginger
1 large clove garlic, minced
2 – 4 oz (114 g) packages Highline fresh Shiitake mushrooms
Finely chopped green onion
Toasted sesame seeds

  1. Combine oils, ginger and garlic in a small bowl; let stand 30 min.
  2. Trim woody portions of mushroom stems and discard; cut any large mushrooms into quarters; thread mushrooms on skewers and generously brush with oil mixture.
  3. Place skewers on grill 15 cm (6 inches) above hot coals; grill 5 min. or until mushrooms are tender turning and brushing with oil mixture often.
  4. Garnish with green onion and sesame seeds.
To broil: Proceed as above; place skewers on a broiler pan and broil 15 cm (6 inches) from heat 5 min. or until mushrooms are tender, turning and brushing with oil mixture often. Garnish as above.

Product: 114 g (4 oz) Highline Shiitake mushrooms

Serves 4.
1 – 4 oz (133 g) package Highline fresh Oyster mushrooms
1 pound (454 g) thinly sliced veal cutlets (¼ inch [1 cm] thick)
¼ cup (50 mL) all-purpose flour
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
¼ cup (50 mL) butter or margarine
¼ cup (50 mL) sliced green onions
½ cup (125 mL) condensed chicken broth
½ cup (125 mL) Chablis or other dry white wine
1 cup (250 mL) light cream

  1. Cut any large mushrooms in half.
  2. Pound cutlets to 0.5 cm (⅛ inch) thick.
  3. Combine flour, salt and pepper in a shallow dish; coat cutlets with mixture.
  4. Melt butter in a fry pan; brown cutlets, a few at a time on both sides; remove to a warm platter.
  5. Reduce heat and stir mushrooms into hot drippings; cook until tender.
  6. Stir green onions into mushrooms and cook 1 min; stir in chicken broth and wine, scraping to remove brown bits; simmer about 10 min. or until liquid is reduced to about 125 mL (½ cup).
Product: 85 g (3 oz) Highline Oyster mushrooms

Serves 6.
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