My dad would sneak mushrooms on pizzas that my family ordered when I was an infant. He could even hide the mushrooms in cheese, per my parents request to the pizza shop. He was a fan, but I was stubbornly convinced that a single mushroom would ruin the entire pizza. I am now older and have an elegant palate. I love Cinnamon Toast Crunch, but I understand the importance of mushrooms in modern cooking. They give you a variety of flavors and textures that appear to be able to adapt to any type of food. And, as a bit of icing on the cake, I’ve learned how mushrooms are extremely beneficial for your health. This is my love letter to the mushrooms.
Eating edible mushrooms is a superfood that can help boost your well-being. The first antibiotics were made from mushrooms. Being 80-90% water, mushrooms have a low calorie intake yet they are high in fiber. They are not high in cholesterol, fats, and sodium that is an advantage for people on hypertensive diets. Here are a few other reasons to sneak more mushrooms into your meals:
- They are considered to be probiotic, meaning that they help the body strengthen itself and prevent illness. A large amount of riboflavin the nutrient mushrooms are rich in, is part of their probiotic properties.
- Mushrooms are a good source of potassium, a mineral that can lower blood pressure and decrease the risk of having a stroke. A medium portabella mushroom has more potassium than an orange juice or an apple.
- The phytonutrients that are found in mushrooms have been at the core of research into cancer prevention for many years. A lot of countries utilize medicinal mushrooms as an alternative to conventional cancer treatments.
White mushrooms are available in a variety of sizes and colors. The smaller varieties of white mushroom are called button and are easily the most sought-after mushroom for cooking. They can be found in many supermarkets. White mushrooms can be mild to delicate in taste when picked fresh. As the caps darken and they become more dark, they will develop a deeper flavor.
- Recent research has found that white mushrooms can lower the chances of breast cancer.
This healthy and delicious dish is cooked with garlic and light lemon juice. It is then cooked to perfection, and then packed into the pita. The flavor is delicious and carb-friendly!
8 oz. fresh white mushrooms
1 lb. Large shrimp, peeled and deveined
2 medium-sized zucchini slices 1″ thick (about 2 1/2 C.
1 medium-sized red onions cut into eight wedges
1/4 C. olive oil
2 Tbs. fresh lemon juice
2 TSP. minced garlic
1 tsp. 1 tsp.
1/2 tsp. salt
1/4 teaspoon. ground black pepper
4 pitas, warm
Cucumber Yogurt Sauce:
1 C. plain low-fat yogurt
1 C. Peeled the cucumber, seedsed and diced
1 Tbs. chopped fresh mint or parsley
1 tsp. minced garlic
1/2 tsp. salt
Preheat outdoor grill or broiler until it is hot. Let small mushrooms remain whole. halve larger ones. In a large bowl, put shrimp, mushrooms red onion, and zucchini. Mix olive oil as well as lemon juice and garlic in one small bowl. Add salt, black pepper, oregano and salt to the vegetables. Toss until coated. Place vegetables and shrimp on a grilling tray for vegetables or a rack inside broiler pan. Grill or broil, but not more than 6 inches from heat until the shrimp and veggies are just cooked, about 8 minutes. Stirring frequently and occasionally brushing with the remaining marinade. Serve on pitas with cucumber Yogurt Sauce.
To make the sauce, in a small bowl, mix all ingredients and blend well. This makes approximately 1 1/2 cups.
Yield: 4 portions
From the St. Petersburg Times
Nutrition information per Serving 308 calories, 25gm protein 16gm Fat
Crimini mushrooms resemble white mushrooms, but they have a darker color. They can range from light brown to dark brown. Crimini mushrooms have a softer texture than white mushrooms and they have a richer, more earthy flavor. They are a great substitute of white mushrooms and can be paired with beef.
- Crimini mushrooms are an excellent source of selenium. It is vital to the functioning of the antioxidant system. Selenium is a key ingredient in preventing arthritis, colon cancer and even asthma. Crimini mushrooms are also exceptionally beneficial as a source of zinc, a critical mineral that helps the immune system.
The food is cooked over hot coals. this meal is made with Boca “meat” along with mushrooms, carrots, and potatoes.
2 carrots, cut
6-8 new potatoes, quartered
1/2 onion, large. Chops
2 shallots, sliced
2-3 cloves garlic, lg. Chops
8-10 cremini mushrooms whole or halved
2 to 4 Tbs. Olive oil
2 Tbs. 2 Tbs.
1 pkg frozen Boca ground “meat”
Salt and pepper according to your preference
season salt, dash
Mix all the vegetables that have been cut in the bowl. Double the aluminum foil and create 2 pockets. Layer vegetables on the bottom. Layer Boca ground “meat” following. Then layer the last layer of vegetables. Pour 1-2 Tbs. Use 1-2 Tbs olive oil per dinner. If you are able drizzle butter over. Add salt, pepper, and season salt. Fold foil to create an airtight seal. albino shrooms through. Serve with ketchup, and enjoy!
Portabellas are a more sexier cousin to white mushrooms. They have the diameter of 6 inches. Portabellas are harder to kill than white and crimini mushrooms. Due to their long growing cycle, they have a denser, meatier texture and taste, making delicious sandwiches.
This delicious pizza without crust is part of a low carb diet. It includes tomatoes, cheese, and mushrooms.
1 to 2 teaspoons extra-virgin olive oil
1 clove garlic, peeled, minced
6 oz. portabella mushroom caps (about 4), cleaned, stems removed
To taste you, add a pinch salt, and freshly ground black Pepper
12 oz. mozzarella cheese shredded or cut into slices 10 fresh basil leaves
2 fresh tomatoes, cut to be roasted, grilled, or roasted. broiled Oregano leaves, if desired.
Preheat the oven to 450°F. In an individual bowl, mix the garlic and the oil. Rub the mushroom caps on all sides with the mixture of oil. The caps should be placed, top side down, in a circular arrangement on an oiled baking sheet. Sprinkle salt and pepper on top. Add the tomato, basil and cheese slices in a logical circle over the mushrooms. Sprinkle with oregano, If you prefer. Bake until the cheese is melted around 3 to 5 minutes. Remove the baking dish from the oven and allow to cool.
Shitake (Oak/Chinese/Black Forest)
Shitake mushroom caps are rich in flavor, and are woody. They have an incredibly soft and spongy texture. Caps are broad and umbrella-shaped and have a range of colors from tan to deep brown. Shitake mushrooms last for up to 14 days . the stems that have been removed are used to enhance the flavor of soups.
- The use of shitake mushrooms for centuries has been used in East Asia to fight colds and flu, shitake mushroom have been proven to strengthen the immune system, fight infection and prevent tumors from growing. Shitake is also used to help treat nutritional deficiencies as for liver ailments.
4 C. water
1 to 2 C. chopped organic vegetables
1 1/2 Tbs. of dark organic barley
Miso Firm tofu, diced into 1/2 inch cubes
A 3-inch piece of dried seaweed wakame (found in the majority of health food stores).
2 Shitake mushrooms organic, dried (Can pre-soak per package instructions.)
Boil the water in a small pot. Add chopped vegetables and mushrooms to boiling water. Reduce heat to low then cover and cook vegetables until they are tender (about 8 to 15 minutes depending on the kind of vegetables used). Once the vegetables are cooked for 5 minutes or so take a 1/4 C. boiling vegetable broth that has been boiled in an additional bowl. Mix miso into bowl and mix until miso becomes a wet paste. Mix the miso mixture and tofu. Put bowl aside to let vegetables become tender. Cut seaweed into smaller pieces and add to the pot.
Once vegetables are tender, add miso mixture to the dish. Let stand for 3 – 4 minutes. Miso should not be heated to a high temperature as it can kill living microorganisms that aid digestion and heal. Keep in mind that this soup for healing is intuitive. It is possible to experiment with more or less miso and different combinations of vegetables. This miso soup recipe will help you to acknowledge your body’s wisdom. Take advantage of this nourishing soup.