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Soweto celebrates Mushrooms in October |
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Written by Administrator
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Tuesday, 10 August 2010 14:37 |
 The Soweto Mushroom Festival, a sure crowd gatherer, is once again set to celebrate the best of mushrooms throughout Soweto during the last weekend of October – from October 29 - 31.
Sowetans have enjoyed this festival for the past 5 years by visiting some of Soweto’s hottest participating restaurants, pubs and clubs where they could indulge in a host of wonderful mushroom dishes, specially created by the individual establishments to illustrate the extraordinary flavour and versatility of fresh cultivated mushrooms. The 2010 festival is set to continue delighting mushroom lovers and novices alike. So mark the weekend in your diary October 29 – 31 and make sure that you visit the Soweto Mushroom Festival (SMF) website on www.mushroominfo.co.za where all participating eateries will be listed from October 1.
The SMF is a South African Mushroom Farmers’ Association initiative and is run in association with the Soweto Tourism Association. Besides the participating restaurants, pubs and bed and breakfasts, live mushroom cooking demonstrations will be held at Soweto’s prestigious Maponya Mall on Saturday, October the 30th when shoppers, mushroom lovers and mushroom novices will be treated to live mushroom cooking demonstrations, mushroom tastings, lots of spot prizes and loads of information about fresh cultivated mushrooms! You will even be able to see how mushrooms actually grow! Join us for all the fun from 11am onwards … get the inside track on mushrooms and indulge in the wonderful dishes the chefs whizzed up right before your eyes!
Says SAMFA Chairperson Ross Richardson, “This is the SMF’s 5th year and SAMFA, with the support of its generous partners, will once again be pulling out all the stops to create yet another magical mushroom event.”
Keep an eye and ear on your local media for more details on the festival, related events and participating restaurants and B&Bs. If you need more information on how you can experience the great taste of fresh cultivated mushrooms please call Julliet on 011 325 6006 or visit www.mushroominfo.co.za
Issued by Riana Greenblo Communications CC On behalf of The South African Mushroom Farmers’ Association Date June 30, 2009 Contact Julliet Ramatshila on (011) 325 6006 or
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Last Updated ( Tuesday, 10 August 2010 14:51 )
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Written by Administrator
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Monday, 09 August 2010 02:00 |
EIERSCHWAEMME MUSHROOMS WITH SCRAMBLED EGGS
SERVES 2
Country Of Origin: GERMANY
INGREDIENTS:
500g mushrooms
20g butter
1 onion, very finely diced
4 eggs
45ml milk
20g butter
10g parsley, finely chopped
salt
pepper
METHOD:
1.Wipe the mushrooms
2.Slice the mushrooms then melt the 20g butter in a pan and fry the onion until transparent
3.Stir-in the mushrooms and fry briefly then add the chopped parsley.
4.Whilst the onions are sautéing
5.Cook your scrambled eggs. Add the eggs and milk to a bowl, season and then whisk with a fork so they yolks are broken, but you can still see separate strands of white and yolk in the mix.
6.Melt the 20g of butter in a non-stick saucepan and when melted add the eggs and stir quickly. Reduce the heat to medium, add a lid and cook for about 1 or 2 minutes, occasionally stir the mixture with a wooden spoon and when the sides of the mix begin to set remove the lid and stir the eggs to break up the set pieces.
7.Continue stirring until the eggs are just set but still creamy.
Add the fried mushrooms to the scrambled eggs, stir to combine then serve accompanied by a green salad.
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Written by Administrator
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Monday, 02 August 2010 02:00 |
MUSHROOM PAELLA SERVES 6
Country Of Origin: SPAIN
INGREDIENTS:
30ml olive oil
2 onions, chopped
6 cloves garlic, chopped
250ml black forest ham, chopped
500g mushrooms, sliced
375ml rice
650ml chicken stock
125ml sherry
2.5ml saffron
250ml grated Manchego cheese
80ml olive oil
20g butter, softened
30ml fresh basil leaves, chopped
15ml fresh thyme, picked
Salt
Pepper
METHOD:
1.Heat the olive oil in a paella pan, or a large frying pan, over medium heat.
2.Add the onion and garlic and sauté for about 5 minutes or until tender.
3.Add the ham and mushrooms, and sauté for a further several minutes, until the mushroom have softened.
4.Pour in the rice, and combine well with the ingredients in the pan.
5.Add the stock, sherry, and saffron. Simmer, stirring occasionally, until the liquid has almost been absorbed and the mixture is creamy.
6.Stir in the Manchego cheese, butter, basil, and thyme.
7.Remove from the heat, and allow the paella to cool for 5 minutes.
8. Season with salt and pepper to taste, and serve.
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Written by Administrator
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Monday, 26 July 2010 11:27 |
MUSHROOM BOURGUIGNON SERVES 6 COUNTRY OF ORIGIN FRANCE INGREDIENTS: 45ml olive oil 800g mushrooms, mixed 1 carrot, chopped 1 onion, chopped ½ celery stick, chopped 5ml thyme leaves 15ml garlic, chopped 500ml red wine or port 500ml beef or vegetable stock 1 bay leaf 10ml tomato paste 30ml flour 200g baby onions, peeled salt & pepper lemon chopped chives or parsley, for garnish METHOD: 1. Heat the oil in a pot and then sauté the mushrooms until golden. Remove them from the pot and set aside 2. Place the carrot, onion, celery, thyme, salt and pepper into the pot, back on the heat and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for one more minute. 3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn up the heat until the liquid reduces by half. Stir in the bay leaf, tomato paste and the stock. 4. Add the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes. 5. Combine the flour with a little cold water and stir it in. 6. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, continue to boil it down to reduce to the right consistency. Season to taste with salt, pepper and lemon. Spoon the stew over a bowl of egg noodles and sprinkle with chives or parsley New layer... |
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Last Updated ( Monday, 26 July 2010 11:38 )
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GROWING MUSHROOMSThe Basics of What you need to know
Whilst most of the world’s mushroom supply comes from commercial mushroom farms, growing mushrooms is not as simple as many people believe. In fact, mushroom growing is one of the most technologically advanced and sophisticated agricultural industries in the world. Commercial mushroom production costs are high and require extensive capital investment. Whether you grow on small scale as a hobby; or on a larger scale, modern mushroom production is highly mechanized, requiring detailed knowledge and a high level of management skill and commitment for success. This commitment is required from the start all the way through to cropping and marketing. In South Africa the white button and brown mushrooms are mainly grown, both of these belonging to the genus Agaricus. Furthermore it is mainly a fresh market with only a small percentage of SA’s mushroom production being processed into canned product, sauces and other value added products. It seems that the South African consumer has clearly made the choice to eat fresh mushrooms rather than processed mushrooms. Less than 5% of the mushroom market is taken up by so called exotic mushrooms, including Pleurotus spp (Oyster mushrooms) and Lentinula spp (Shiitake). Although these mushrooms seem on paper to be less complicated to grow, one should not be deceived in thinking that it is an easier option. Even though oysters grow on uncomposted cellulose material (no casing material is needed), and Shiitake on woody substrates containing lignin compounds, they still require the sophisticated technology to manufacture substrate and then climate controlled growing rooms. The basic process of growing Agaricus Mushrooms is set out below |
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