Circulaire actuelle Co-op Food - Valable à partir du 16.05 au 14.08 - Page n° 25

Les produits de cette circulaire

splash rice bun pasta toast pizza meat beef pork egg grill oven oil juice mushroom fresh olive dip burger cheese slice soy butter shrimp baguette sugar pile pepper maple lemon salad simple syrup

Pr C2 MINI BELL PHASE 7 AE À TE CEA Cu RC {2 L à PORTOBELLO u KING OYSTER OUR LES RUE TELE to have fungi. Add more plant-based choices to your grilling menu with Co-op's mushroom selection. Most edible mushrooms have a meaty texture and savoury flavour notes, which makes them a natural with butter, garlic and strong-flavoured cheese. Any variety of mushroom will sing when fried in butter and garlic and topped with Parmesan. Simply prepared, they taste great on toast, in an omelette, on a breakfast plate next to your fried eggs...we could go on. PORTOBELLO Great on top of your favourite burger, portobellos are also a vegetarian-friendly stand- in for sliced beef. Try sautéed sliced portobellos on à Philly cheese “steak” or “beef” dip sandwich. If you can’t do without the meat, add sliced grilled mushrooms to the mix. Sliced portobellos are also a great addition to grain bowis and fajitas. À simple marinade of olive oil, balsamic vinegar and splash of Éa sauce are all the flavouring they need. MINI BELLAS CRU TUE ER RTE te le EP UE baby portobellos have an earthy, rich flavour and can replace white mushrooms in any recipe. The simplest way to use them is to halve or quarter and sauté with lots of garlic in butter and olive oil. When they're nicely browned, sprinkle with fresh parsley, a generous squeeze of lemon juice and salt and pepper to taste. Toss with pasta and freshly grated Parmesan cheese for an easy dinner, add to pizza or pile onto toasted baguettes, or top with Swiss cheese slices and finish under the broiler for mushroom toast. STUFFER These beauties were made to be stuffed. Use this basic formula, then experiment to find your favourite blend for a sleeper hit in the summer appetizer department: + Stem the mushrooms and finely chop the ÉCAUER DUPONT UE Ride Ales goat) to bind together. + Add fresh herbs and something to amp up the flavour, like chopped cooked shrimp, gorgonzola cheese or finely chopped Dee ou lee ee ER + Toss the mushroom caps in oil, stuff with filling and bake in the oven or on the grill until the cheese is melted and bubbly. KING OYSTER These mushrooms deserve their royal name, offering big mushroom flavour and a meaty texture that lends itself to a variety of preparations. Here are four options to consider: + Shred raw mushrooms with a fork, place in a colander and sprinkle with salt. Let sit a few minutes, then rinse and cook in your favourite barbecue sauce — or mix equal parts Co-op Gold Soy Sauce and Co-op Gold Maple Syrup with Lucky Dragon Sriracha and Sambal Oelek OR CS TU uE UT EURE 1e" sauce. À great stand-in for pulled pork, served on a bun or over rice. + Slice mushroom stems crosswise into 1-inch cylinders and pan fry in butter 2 to 3 minutes per side until golden. Makes an amazing substitution for sea scallops. À squeeze of lemon and a sprinkle of capers and parsley are all you need for a spectacular veggie-forward main. + Halve lengthwise and grill or pan-fry until browned and tender. Drizzle with your favourite pesto and serve as an appetizer or over salad. + Halve lengthwise and slice into 2-inch pieces. Bring to a boil one-third cup each of soy sauce, mirin, sake and sugar and simmer until sauce has reduced by half. Thread mushroom pieces onto skewers and brush with oil. Grill for 5 minutes on each side until tender and showing grill marks. Brush with sauce and serve extra sauce at the table.