Cueillette de champignons sauvages à Mirabel – Wild mushroom foraging in Mirabel

Champignon hericium. Hericium mushroom.

Champignon hericium. Hericium mushroom. Photo: Eric Rados

An English message will follow

Le congé de l’Action de grâce m’a permis de découvrir et surtout participer à une tradition familiale de longue date. Mon oncle m’a initié à la cueillette de champignons sauvages. Le verger et l’érablière d’une famille de Mirabel a été notre terrain de jeu pour la journée.

Bilan de l’expérience à l’émission Y a pas deux matins pareils d’ICI Radio-Canada Première Toronto.

Bag full of wild, foraged mushrooms Sac de champignons sauvages

Notre butin! Our loot!

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Bacon mushroom roll-ups: a taste of the holidays

The bacon mushroom roll-ups are ready.

The bacon mushroom roll-ups are ready.

I only recently found out how this hors d’oeuvre had become part of my family’s holiday culinary traditions.

Flashback to 1979. At the time my mother, then a newlywed had a habit of exchanging recipes found in books and magazines with her sister. Apparently, her now famous roll-ups recipe originally came from Canadian Living. This homegrown magazine has been a rich source of recipes, crafts and fashion advice to Canadians since 1975. And ever since, the publication has accumulated an impressive amount of recipes, including this one.

Without further ado here’s the recipe.

Bacon mushroom roll-ups

Ingredients

  • 375 grams of chopped bacon
  • 1 pound of chopped mushrooms
  • 2 medium sized onions finely chopped
  • Half a pound of cream cheese (1 ½ cup)
  • A couple of sprigs of thyme
  • Salt and pepper to taste
  • 35 slices of white sandwich bread (yes you have read correctly)
Fill each slice of bread with a generous heaping of the bacon mushroom mixture and roll each slice,

Fill each slice of bread with a generous heaping of the bacon mushroom mixture and roll each slice,

Method

The filling

  • Start off by finely chopping your onions, mushrooms and bacon.In a large skillet, melt a bit of butter and start browning the onions. Add in the bacon and mushrooms. Cook for about 10 minutes, mixing the blend regularly to ensue that the bacon is cooked.
  • Mix in the cream cheese, add salt pepper and thyme, and mix well. Let cool.

The bread

While your filling cools down, it’s time to tackle the bread. Usually, I wouldn’t ever prone the use of sliced bread, but in this case, there is nothing that can be said against it! It’s simply the perfect vessel for the creamy bacon and mushroom blend. Prepping the bread is actually the most time consuming part of the recipe.

  • Start off by cutting off the crust of all slices.
  • Flatten each slice with a rolling pin.
  • Scoop up generous heaping (an overflowing tablespoon) of the bacon and mushroom mixture.
  • Roll up each slice of bread making sure it is securely closed. Cut each roll in half.

Yields about 60 to 70 roll-ups.

To serve

  • Preheat oven at 350 ° F (177 ° C)
  • Place roll-ups on a baking sheet.
  • Brush a little melted butter on top of the roll-ups
  • Cook for about 15 minutes or until golden

Serve and enjoy!

The holidays are a great time to share some culinary traditions. What are your seasonal classics?