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Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Mushroom Bruschetta


1 baguette
Canola oil for brushing on baguette
1/2 c. canola oil, divided
4 c. Monterey White or Brown Mushrooms, quartered
1/2 c. diced onion
1 t. Chef Paul Prudhomme’s Vegetable Magic
1 T. Chef Paul Prudhomme’s Herbal Pizza and Pasta Magic
2 cloves garlic, finely chopped
1/4 c. Parmesan cheese
1 medium tomato, diced
1/4 c. red wine vinegar


Preheat oven to broil. Slice baguette, place on baking sheet. Brush with canola oil. Broil until lightly browned.

In large sauté pan, heat 1/4 cup canola oil. Sauté mushrooms and onions 5 minutes. Add vegetable seasoning blend. Cook 5 minutes longer. Cool mushroom mixture.

In large mixing bowl, combine pizza and pasta seasoning blend, garlic, cheese, tomatoes and cooled mushroom mixture. Add remaining 1/4 cup canola oil and red wine vinegar. Serve chilled on toasted baguettes.

All materials are courtesy of Canola Info Council, Chef Paul Prudhomme’s Magic Seasoning and Monterey Mushrooms, Inc.

Published in the January 4, 2006 issue of Farm World.