We've just added 8 new tasty recipes (December 2008) using Money's products for your enjoyment. Bon Appetite! Go ahead, try one of these delicious recipes tonight!

This meatless pâté is a winner! The combination of sautéed mushrooms with toasted pecans makes for a wonderful spread on a variety of crackers. And so easy - just minutes in a food processor.

PREPARATION TIME: 10 minutes/ COOKING TIME: 5 minutes
MAKES: 1½ cups (375 mL)

• 2 tbsp. (25 mL) butter
• 1 small onion, finely chopped
• l garlic clove, minced
• 10 oz. (284 mL) can Money's Mushrooms, Pieces and Stems, drained*
• 1 cup (250 mL) pecan halves, lightly toasted
• Finely grated zest and juice of ½ lemon
• ¼ cup (50 mL) spreadable light cream cheese
• 3 tbsp. (45 mL) minced fresh parsley
• 1 tsp. (5 mL) dried marjoram leaves
• ½ tsp. (2 mL) dried thyme
• Salt and freshly ground black pepper

1. Heat butter in a medium-sized, heavy bottomed saucepan.
2. Sauté a couple of mushroom slices until golden. Remove and set aside for garnishing. Add onion, garlic, and remaining mushrooms and continue to cook over low heat until onions are soft and most of the liquid has evaporated, about 3 minutes. Stir occasionally.
3. Process nuts in food processor or blender until finely ground. Set aside 1 tablespoon (15 mL) to be used for topping.
4. Add mushroom mixture, lemon zest and juice, cream cheese, 2 tablespoons (25 mL) of the minced parsley, marjoram, and thyme and continue to process until blended. Add salt and pepper to taste. Add a little more lemon if you wish.
5. Transfer mixture to a small chilled pâté crock pot or 2 (3/4 cup/175 mL) ceramic ramekins. Garnish with sautéed mushroom slices. Stir remaining tablespoon (15 mL) of chopped pecans and tablespoon (15 mL) minced parsley together in a small bowl and scatter over top. Refrigerate until ready to serve. Flavours are enhanced when refrigerated for a day.
6. Serve with assorted crisp breads and little gherkins.

*Pieces and Stems are available salted and unsalted. If using salted, taste pâté before adding any additional salt as called for in the recipe.

Nothing is simpler than a stir fry. It proves you can get dinner ready in mere minutes after long day.

PREPARATION TIME: 15 minutes/ COOKING TIME: 10 minutes
SERVES: 2

• ½ lb. (250 g) lean top sirloin beef, trimmed
• 1 tsp. (5 mL) cornstarch
• 2 tbsp. (25 mL) canola oil
• ½ tsp. (2 mL) sesame oil
• ½ lb. (250g) fresh green beans, trimmed and halved
• 1 tbsp. (15 mL) fresh peeled gingerroot, very finely minced
• 10 oz.(284 mL) can Money's Mushrooms, Sliced, drained
• 2 green onions, coarsely chopped
• ¼ cup (50 mL) beef stock
• 2 tsp. (10 mL) soy sauce
• ½ tsp. (2 mL) chili garlic sauce, optional
• 1 tbsp. (15 mL) sesame seeds, toasted

1. Have all ingredients sliced and measured before starting to cook.
2. Cut beef across the grain into thin strips. Dust strips with cornstarch. Heat 1 tablespoon (15 mL) oil in a wok. Add half the beef strips and stir fry over high heat until lightly browned but still pink in the centre. Remove with a slotted spoon to a plate. Repeat with remaining beef strips.
3. Add remaining canola oil and sesame oil to wok. Stir in green beans and minced ginger and stir fry over high heat until beans are bright green but still crisp, about 2 minutes.
4. Stir in remaining ingredients. Return beef to wok. Continue to stir fry for 2 more minutes or until sauce is slightly thickened. Serve over top of Basmati rice and sprinkle with toasted sesame seeds.

This attractive pastry appetizer doubles as a lunch dish for 4 or an appetizer for 8. The flaky phyllo tightly wrapped around a blend of mushroom and cheese filling signals a special occasion.

PREPARATION TIME: 20 minutes/ COOKING TIME: 25 minutes
SERVES: 6 to 8

• 2 small onions, diced
• 3 garlic cloves, minced
• 2 tsp. (10 mL) olive oil
• 300g pkg. frozen chopped spinach, thawed and drained
• 10 oz./284 mL) can Money's Mushrooms, Pieces and Stems, drained
• 2 tsp. (10 mL) sage leaves
• ½ tsp. (2 mL) salt
• Freshly grated nutmeg and ground black pepper
• Finely grated zest from 1 lemon
• 1 tbsp. (15 mL) all purpose flour
• ¼ cup (50 mL) spreadable light cream cheese
• ½ cup (125 mL) pine nuts, toasted
• 8 sheets phyllo pastry*
• ½ cup (125 mL) butter, melted

*Phyllo (also labeled fillo) is usually sold frozen. It's best to thaw in the refrigerator. Alternatively, you can thaw at room temperature for 1 to 2 hours, providing your kitchen is not too warm.

1. Sauté onion and garlic in oil in a large heavy saucepan until soft. Remove from the heat.
2. Squeeze spinach, removing as much of the liquid as possible. Add to onion along with sliced mushrooms, seasonings, and lemon zest. Sprinkle with flour and stir in until blended. Fold in cream cheese and pine nuts. Set aside.
3. Remove phyllo from package. Gently unroll sheets and place flat on a kitchen towel or sheet of waxed paper. Phyllo dries out very quickly so it's necessary to cover pastry with plastic wrap or waxed paper and then a damp kitchen towel. Lay one sheet of phyllo on a flat dry surface. Brush with melted butter. Place a sheet of phyllo on top and brush with butter. Repeat until all 8 sheets of phyllo are evening stacked. Roll up remaining phyllo and tightly seal in plastic wrap and refrigerate for another use.
4. Spoon the mushroom filling into a log along the wide end of the pastry leaving a 2 inch border. Fold sides in and firmly roll up mushroom mixture into a log. Brush with any remaining melted butter to seal the seams. Place on a baking sheet with shallow sides.
5. Preheat oven to 400F (200C). Place in the centre of the preheated oven and immediately reduce temperature to 375F (200C). Bake for 25 minutes or until phyllo is golden and filling is piping hot. Allow it to rest for 5 minutes before cutting into slices and serving.
6. Serve as a starter to dinner or as a lunch dish with a crisp salad.

Serve this colourful stir fry over rice noodles or steamed rice. Alternatively, add prawns or strips of chicken if you wish.

PREPARATION TIME: 15 minutes/ COOKING TIME: 10 minutes
SERVES: 4

Sauce:

• ¼ cup (50 mL) soy sauce2 tbsp. (25 mL) ketchup
• 2 tsp. (10 mL) brown sugar
• ½ tsp. (2 mL) ground ginger
• ½ tsp. (2 mL) hot sauce
• 2 tsp. (10 mL) cornstarch

Stir fry:

• 1 tbsp. (15 mL) canola oil
• 1 medium onion, sliced into small wedges
• 2 garlic cloves, minced
• 2 medium carrots, peeled and cut into matchstick pieces
• ¼ lb. (125 g) snow peas or sugar snap peas, trimmed (about 1 cup/250 mL)
• 1 red pepper, cored and cut into julienne strips
• 10 oz. (284 mL) can Money's Mushrooms, Sliced, drained
• ¼ cup (50 mL) peanuts, toasted and chopped
• Freshly squeezed lime juice
• Fresh coriander
• Rice noodles, cooked (optional)
  

1. Have all ingredients sliced and measured before starting to cook. Combine soy sauce, ketchup, brown sugar, ground ginger, hot sauce, and cornstarch in a small bowl. Stir to blend. Set aside.
2. Heat oil in a wok. Add onion, and garlic and stir fry for 1 minute. Add carrots, peas and red pepper and stir fry until almost tender.
3. Add mushrooms and soy sauce mixture and continue to stir fry over high heat until vegetables are coated and sauce is thickened.
4. Sprinkle with toasted peanuts and a splash of fresh squeezed lime juice. Garnish with fresh coriander and serve on a bed of rice noodles, if you wish.

GOLDEN MUSHROOM SOUP
WITH ROSEMARY CROSTINIS
Homemade soup often involves many ingredients and hours of simmering. This mushroom soup is so easy, and yet incredibly tasty, you'll never want to open up a commercially prepared brand of mushroom soup again!

PREPARATION TIME: 15 minutes/ COOKING TIME: 15 minutes
BAKING TIME: 5 minutes
MAKES: 4 cups (1 L)

2 (10 oz./284 mL) cans Money's Mushrooms Sliced, drained
2 tbsp. (25 mL) butter
1 onion, finely chopped (about ¾ cup/175 mL)
2 garlic cloves, minced
1 tbsp. (15 mL) all purpose flour
¼ cup (50 mL) medium dry sherry
3 cups (750 mL) chicken bouillon
½ tsp. (2 mL) dried oregano leaves
Generous pinches of salt and freshly ground black pepper
Whipping cream (optional)
Freshly squeezed lemon juice (optional)
2 tbsp. (25 mL) olive oil
1 tsp. (5 mL) dried rosemary, crushed
12 baguette slices

1. Sauté mushrooms in butter in a large heavy saucepan until golden tinged, about 10 minutes. Add onions and garlic and continue to sauté over medium heat until onions are soft and most of the liquid has evaporated.
2. Sprinkle with flour and stir over medium heat until crumbly. Add sherry and stir until foaming subsides. Stir in bouillon and seasonings and bring to a boil.
3. Cover and simmer for 10 minutes for flavours to blend.
4. While soup is simmering, combine oil and rosemary and brush over slices of baguette. Place in a single layer on a baking sheet and bake in a 350F (180C) oven for 8 minutes or until lightly golden and crisp. Remove and cool.
5. When soup has finished cooking, stir in a tablespoon (15 mL) cream, if using, and heat through. To serve, add a little dash of fresh lemon juice. Serve with rosemary crostinis on the side.

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