Warm Up Your Autumn

Fall is here and with the cooler weather and falling leaves, we start to think of warm bowls of soup or Thanksgiving dinner with family and friends. Whether it’s casual or formal, we can help you find the right recipe for any occasion. We have a number of fall recipes available and we have selected the following recipes as examples of what you can do with mushrooms this season.

  • Simple Mushroom Bruschetta
  • Turkey with Mushroom Stuffing
  • Mushroom Gravy
Simple Mushroom Bruschetta Ingredients:
3 tbsp olive oil (separated)
½ cup onion, chopped coarsely
2 large garlic cloves (1 chopped finely, 1 halved)
8 oz package Highline Triple Washed Sliced mushrooms
2 tsp freshly squeezed lemon juice
1 tsp coarse salt
½ tsp freshly ground black pepper
1 ½ oz goat cheese, crumbled
¼ cup basil, chopped coarsely
8 – ½ inch slices of French bread

  1. Heat sauté pan over medium heat. Add 2 tablespoons of olive oil & onion and sauté for 1 minute.
  2. Add mushrooms, lemon juice, salt & pepper and continue cooking for approximately 5 minutes, stirring occasionally. Add chopped garlic and cook for 1 additional minute.
  3. In the meantime, place bread slices under broiler and toast until both sides are golden brown.
  4. Using halved garlic clove to rub one side of each bread slice. Drizzle or brush remaining olive oil over garlic rubbed side of bread. Remove from heat. Stir in goat cheese and basil.
  5. Spoon mixture over bread slices and serve immediately.
To make entertaining easier, mushroom mixture may be made ahead of time – up to the point of adding goat cheese and basil. Just prior to serving, reheat mixture and add cheese & basil and spoon over bread.

Product: 283 g (10 oz) Highline Kettle Cooked Portabellas

Makes 8 appetizers.
¼ cup (50 mL) butter or margarine
1 – 8 oz (227 g) package Highline fresh mushrooms, coarsely chopped
1 – 8 oz (277 g) package herb-flavoured stuffing mix
1 cup (250 mL) diluted condensed chicken broth
½ cup (125 mL) chopped fresh parsley
1 tsp (5 mL) grated lemon peel
Dash pepper
1 — 10-12 pound (5-6 kg) ready-to-stuff turkey
Mushroom Gravy (recipe follows)

  1. Sauté mushroom in butter until tender.
  2. Toss mushrooms with stuffing, broth, parsley, lemon peel and pepper in a large bowl.
  3. Remove giblets and neck from inside turkey; rinse turkey; drain well, spoon stuffing mixture lightly into neck and body cavities; fold skin over stuffing; skewer closed, tie legs.
  4. Roasted uncovered at 160°C (325°F) 3.5 h. or until drumstick move easily; baste occasionally with pan drippings; when skin turns golden, cover lightly with tent of aluminum foil.
  5. Serve with Mushroom Gravy.
Product: 227 g (8 oz) Highline Whole mushrooms

Serves 10-12.
2 to 4 tbsp (30 to 60 mL) poultry drippings
1 – 8 oz (227 g) package Highline fresh mushrooms, sliced
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) diluted condensed chicken broth
1 cup (250 mL) milk

  1. Sauté mushrooms in hot drippings in a 1.5 L (1 ½ quart) saucepan until mushrooms are tender and liquid has evaporated.
  2. Blend in flour and cook 1 min; gradually stir in broth and milk; cook until mixture boils and thickens, stirring often; season with salt and pepper.
Product: 227 g (8 oz) Highline Whole mushrooms

Makes about 500 mL (2 cups).
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