THE MAGIC OF MUSHROOMS

THE MAGIC OF MUSHROOMS

When it comes to sustainable and nutritious food choices, Canadian mushrooms truly shine. These remarkable fungi are grown from coast to coast, ensuring they never have to travel far to reach your local grocery store. With their year-round availability, mushrooms offer a valuable, affordable, and reliable food source that not only supports local economies but also nourishes communities.

Mushrooms are a prime example of how a small footprint can lead to a significant impact—did you know that one acre of land can yield a staggering one million pounds of mushrooms? This efficient vertical farming allows mushroom farmers to maximize production while minimizing the strain on natural resources. Pioneers of vertical farming, mushrooms offer an incredible yield in relatively limited spaces, making these small but mighty crops a champion of sustainability.

Another remarkable feature of mushrooms is their ability to be grown indoors—regardless of the season. While most crops are dependent on specific weather conditions, mushrooms can flourish year-round, meaning fresh mushrooms are accessible to consumers from the warmest of summer days to the chilliest of winter ones. Grown in beds of composted agricultural materials, mushrooms thrive on resuing organic waste. Once mushrooms are harvested, the soil in which they grow can be recycled for multiple purposes. This recycling process not only reduces waste but also enriches the soil, allowing it to be used again for future crops. It’s an agricultural win-win!

Proof that making a big impact doesn’t have to come at a big cost, mushrooms are also minimalists!

To produce just one pound of mushrooms, a mere 6.8 litres of water and 1.0 kilowatt-hour of electricity are required. To put things into perspective, an average shower consumes approximately 64 litres of water, and the average household uses 29 kilowatt-hours of electricity per day.

In addition to being delicious, mushrooms also pack a healthy punch. Low in calories, sodium, and fat, your favourite fungi are a guilt-free addition to any meal. They are cholesterol-free and serve as an excellent source of selenium and B vitamins, which are essential for maintaining a healthy body and mind.

In case you needed another reason to love mushrooms, try adding them to this Cheesy Garlic Mushroom and Jalapeño Pull-Apart Bread—delicious, nutritious, and sure to be a staple in your holiday meals.

CHEESY GARLIC MUSHROOM AND JALAPEÑO PULL-APART BREAD

RECIPE BY THE BRUNETTE BAKER FOR MUSHROOMS CANADA

Bread-based recipes can be a great addition to the holiday table. The addition of mushrooms to this crave-worthy Cheesy Garlic Mushroom and Jalapeño Pull-Apart Bread provides added nutrition and delicious goodness.

Ingredients

• 1 loaf French bread

• 3/4 cup salted butter, melted

• 4-6 cloves garlic, finely chopped

• 6 ounces button mushrooms, finely chopped and sautéed

• 1 jalapeño, finely chopped

• 1 tablespoon dried parsley flakes

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup shredded Swiss cheese

• 1 cup shredded mozzarella cheese

Directions

1. First up, preheat your oven to 350ºF. Next, finely chop your mushrooms and jalapeños and sauté them with a little olive oil in a frying pan over medium heat until tender. Remove from heat and set aside.

2. Slice the loaf using a sharp serrated bread knife. Crosshatch your loaf, taking care not to cut through to the bottom. You essentially want to yield one-inch cubes. Place on a baking sheet that has been lined with aluminum foil. This step will serve as double duty. You’ll need this when you’re ready to bake, as well as catch all the goodness that gets stuffed into the loaf. Put this aside.

3. In a microwave-safe container, melt the butter in the microwave. Once melted, add in the finely chopped garlic along with the salt, pepper, and parsley. Stir well.

4. Brush your loaf with the melted butter mixture, making sure to get it into all the crosshatches. Next, stuff each of those crevices with shredded cheese, followed by a half a teaspoon or so of mushroom and jalapeño mixture, and top with more cheese. This process will take some time, but it’s so worth it.

5. Once all the crosshatches are filled with cheese and mushroom mixture, tightly wrap the loaf in the foil. Bake for 30 minutes to allow the cheese to melt and warm through. After this time, remove foil from the top and pop back into the oven for another 10 minutes to allow the loaf to crisp up. Remove from the oven and allow the loaf to cool slightly before enjoying.

Visit mushrooms.ca for more recipes!