Canned Straw Mushroom- a good choice for you

Many people like eating mushroom because the mushrooms are rich in protein. Straw mushroom is a kind of popular mushroom. Canned Straw Mushroom in tin has smooth texture and mild taste.

An Asian mushroom which is cultivated to sell in two forms, unexpanded (unpeeled) or expanded (peeled). The unexpanded mushrooms are oval shaped and white to pinkish tan in color. They are 1" to 1 1/2" long and have a tissue like shell that covers them. The expanded mushrooms do not have the tissue covering and their tan caps are umbrella shaped with a brownish black center and blackish streaks. The caps are 3/4" to 1 1/4" wide and the stems are only 1/2" to 1 1/4" long. They are grown on decomposing rice straw stacks in Southwest Asia. Attempts to grow the Straw Mushroom in the United States have not been successful. Also known as "paddy straw mushroom."

The mild flavored, smooth textured mushroom has a pleasing appearance and the entire mushroom is edible. The unexpanded form is stronger flavored than the expanded and both require little cooking time. It is one of the highest consumed mushrooms worldwide and is a good source of vitamin C, protein, and amino acids.

The straw mushrooms are available year round, canned and dried. Canned Mushrooms should have the fluid they are stored in removed and discarded and the mushrooms should be rinsed thoroughly. Unused canned mushrooms should be covered with water and stored in a covered container and refrigerated.

Water should be changed every two to three days. Mushrooms will keep up to seven to ten days. Dried mushrooms should be checked for insects and larvae and rinsed with water before use.

The canned straw mushrooms are great in soup and it can also be cooked with steamed chicken. Trustonfood-20 years focusing on production & supply of canned food or IQF Green Asparagus food. If you wish to know more about our canned foods, please visit our website: www.trustonfood.com.

How to Make a Vegetable Pasta Salad

Salad is a dish which consists of a mixture of different foods. It is healthy and can be enjoyed with many foods at the same time. Vegetable salads provides us with various nutritious substances. Canned mushrooms is rich in protein which makes it a good substitute for meat in dishes like salad, pasta, etc. In essence, adding some canned mushroom to your dish can make it healthier! Now, we will show you a recipe for a delicious vegetable pasta salad which contains various nutritive substances:

INGREDIENTS
1 can of corn 
1 can of beets 
1 can of olives 
 1 Can of artichoke heart 
1 Bunch Asparagus（Frozen Asparagus) 
1 Canned mushroom or cup Mushrooms 
1 Cup Italian dressing 
 1 Cups Fresh Carrots 

1.Gather all your ingredients
2.Boil your pasta and let it cool
3.Chop the asparagus and remove the ends (you don't have to remove ends but I do)
4.Blanch the asparagus not too soft
5.Drain all the juice from the canned ingredients
6.Place all of the ingredients on your party tray
7.Add the Italian dressing. I added about 3/4 of the container. If you feel you like more then you can add as much as you like.
8.Add the cooled pasta
9.Mix and enjoy! You can refrigerate or eat immediately.

Trustonfood-20 years focusing on production & supply of canned food or IQF food such as canned mushroom, canned artichoke heart and IQF Green Asparagus. If you wish to know more about canned foods, visit our website: www.trustonfood.com.

An Easy Way To Make A Spaghetti Squash Casserole For The Fall

Spaghetti squash is an excellent side dish from Asian to Italian meal. It is rich in nutrients such as fiber and beta carotene. Spaghetti squash is also tender to the to taste and with just a slight crunch. Spaghetti squash with canned diced tomatoes, canned sweet corn and canned mushrooms make a wonderful dish.


INGREDIENTS

1 Spaghetti squash
2 Canned diced tomatoes
1 Canned sweet corn
3 Small carrots
½ Cups of canned Mushrooms sliced or whole
3 Eggs
Salt, pepper, chilli, nutmeg

Steps:
1.Preheat the oven 350 F. With a knife, poke the squash a couple of times

2.Place on a microwave-safe plate and microwave under high temperature for 10 minutes. Let it sit for 2 minutes and then microwave it for another 10 minutes.

3.In the mean time, peal and cut the carrots.

4.Wash and slice the mushrooms.

5.Take the pumpkin out of your microwave. Careful! It'll be very hot!!! Let it cool off and then cut it in half. With a spoon scrape out the seeds.

6.Now you can scrape down the sides of your squash with a fork to get the "spaghetti" out.

7.Divide the eggs and beat the egg whites until you get a firm "snowy" look.

8.Add the egg yolk and your pumpkin spaghetti to a casserole and mix well.

9.Now add the mushrooms, carrots, tomatoes, corn and spices and mix well.

10.Then spread the beaten egg white over the mixture

11.Bake for 30 minutes.

12.When you take the casserole out of the oven, the egg white should have turned a nice golden-brown color.（This recipe is sourced from the internet）


 

Then you can enjoy the food. A good canned mushroom or canned sweet corn are able to flavor the dish. Trustonfood-20 years focusing on production &supply of canned foods or IQF food. For more details, you can visit our website: www.trustonfood.com.