Posts Tagged ‘wild mushrooms’

Less Beef, More Mushrooms




Keep the beef – add mushrooms. Consider this new idea for changing your favourite dishes – adding mushrooms allows you to cut down on meat without going full on vegetarian. Consider mushrooms your gateway drug to a healthier diet.  Continue »

Get Educated About Wild Mushrooms



We love wild mushrooms at Fiesta Farms and always try to keep a nice selection of mushrooms on hand in our produce department. So we are very excited to share news about a cooking class coming to Toronto that is all about our favourite fungi! Continue »

Back To School For Everyone



The kids have gone back to school so maybe it’s time we all did the same. Have you always wanted to learn how to make tourtière – that delicious French Canadian meat pie – now’s your chance to take a class from food writer, French Canadian and former Stratford Chef’s School instructor Deborah Reid.
Or what about wild mushrooms? We sell a gorgeous selection of them in the store but maybe you’re not sure how to cook them at home. Continue »

On Special: Mushroom Risotto


Unlike the woman in the clip above (a favourite scene from the classic movie “Big Night”) I love Italian cuisine, especially risotto, the creamy rice dish that is both comforting and elegant at the same time. Mushroom risotto is my absolute favourite and I like to use a variety of mushrooms when I make it. Forget button mushrooms, I go for the wild mushroom selection at Fiesta Farms. They offer an ever changing choice of chanterelles, hen of the woods, cinnamon cap, yellow foot and black trumpet mushrooms when they are in season. I asked Sergio Da Silva, the produce manager, which mushroom he recommends for use in risotto. “The best mushroom for making a risotto that we have in store right now is the yellow foot, it is related to the chanterelle, which is another favourite for risotto.” Did you know that mushrooms are high in Vitamin D? Just the thing we need when the sky starts to grow dark at 5pm.

So that settles the mushroom issue, now we must turn our attention to the rice. Continue »

Give Peas A Chance For Meat-Free Monday

Many of us of a certain age were brought up with canned vegetables. In the pantry sat can stacked on can of various veggies, from creamed corn to something called “niblets” to canned peas. Perhaps canned vegetables were popular because the can represented modern technology, could be stored at room temperature and locked away in a subterranean bunker while the family waited out a little black rain. Continue »