MMMMMMMushrooms
Welcome to another installment of Veggie of the Week. This week's veggie (or should I say fungus) is the MUSHROOM!
Mushroom is classified by being a fruiting body with a stem and a cap that grows above the earth. Mushrooms are edible, toadstools are not. There are tons of mushrooms, White Button, Criminis, Shitake, Oyster, Portabellos.... White mushrooms are the most widely seen, they are culivated early and much easier to eat raw due to their more subtle texture and flavour.
Mushrooms get a bad rap for being hard to prepare because they are so darn delicate. When buying them, look for ones that look and smell fresh. Don't buy them if they are slimy or look rotten in any way. Always store them in a paper bag, they have them by the mushrooms in grocery stores for a reason. To clean them, wipe them with a damp paper towel and cut the end off the stem. If you buy organic, you don't have to worry too much about cleaning them thoroughly, trusting that the earth they were grown in was good and clean and full of all sorts of good things. Never rinse them as they will get soggy.
Mushrooms are full of vitamins like B1 and B2. They are also high in potassium, iron and niacin. Shitake mushrooms are by far the best in terms of health benefits. Asian wisdom tells us that they are the key to a long and healthy life. They lower LDL cholesterol, help reduce the side effects of some cancers and help to balance out saturated fats.
MARVELOUS MUSHROOM GRAVY
this is a recipe that I found in Alive magazine. I tweaked it slightly. It is great on greens or on brown rice. YUM!
-3 tbsp organic butter or olive oil or half butter and half olive oil (depends what you prefer - I like to use half and half, I use the oil to cook the mushrooms and the butter for the gravy)
-½ pound mushrooms, sliced (any type or mixed) - Great with shitake!
-1/3 cup spelt flour
-2 cups rice milk
-½ tsp sea salt
-¼ tsp ground black pepper
-2 tbsp cilantro, chopped
Heat half the butter or whatever in a small fry pan over medium heat, and sauté mushrooms until well cooked and lightly golden.
Heat the rest of the butter or oil in a medium-sized pot over medium heat. Remove from heat and mix in the flour until fully dissolved, leaving a smooth paste (if you are using just olive oil, the paste will not be a "pasty" but it will still work, just won't be as smooth). Mix the rest of the ingredients and add to the pot, slowly whisking continuously until fully mixed. Bring mixture to a boil, whisking occasionally, then lower heat to a slow bubble. Add mushrooms and stir. Let gravy simmer for approx. 10 minutes or until desired consistency is reached.
Mushroom is classified by being a fruiting body with a stem and a cap that grows above the earth. Mushrooms are edible, toadstools are not. There are tons of mushrooms, White Button, Criminis, Shitake, Oyster, Portabellos.... White mushrooms are the most widely seen, they are culivated early and much easier to eat raw due to their more subtle texture and flavour.
Mushrooms get a bad rap for being hard to prepare because they are so darn delicate. When buying them, look for ones that look and smell fresh. Don't buy them if they are slimy or look rotten in any way. Always store them in a paper bag, they have them by the mushrooms in grocery stores for a reason. To clean them, wipe them with a damp paper towel and cut the end off the stem. If you buy organic, you don't have to worry too much about cleaning them thoroughly, trusting that the earth they were grown in was good and clean and full of all sorts of good things. Never rinse them as they will get soggy.
Mushrooms are full of vitamins like B1 and B2. They are also high in potassium, iron and niacin. Shitake mushrooms are by far the best in terms of health benefits. Asian wisdom tells us that they are the key to a long and healthy life. They lower LDL cholesterol, help reduce the side effects of some cancers and help to balance out saturated fats.
MARVELOUS MUSHROOM GRAVY
this is a recipe that I found in Alive magazine. I tweaked it slightly. It is great on greens or on brown rice. YUM!
-3 tbsp organic butter or olive oil or half butter and half olive oil (depends what you prefer - I like to use half and half, I use the oil to cook the mushrooms and the butter for the gravy)
-½ pound mushrooms, sliced (any type or mixed) - Great with shitake!
-1/3 cup spelt flour
-2 cups rice milk
-½ tsp sea salt
-¼ tsp ground black pepper
-2 tbsp cilantro, chopped
Heat half the butter or whatever in a small fry pan over medium heat, and sauté mushrooms until well cooked and lightly golden.
Heat the rest of the butter or oil in a medium-sized pot over medium heat. Remove from heat and mix in the flour until fully dissolved, leaving a smooth paste (if you are using just olive oil, the paste will not be a "pasty" but it will still work, just won't be as smooth). Mix the rest of the ingredients and add to the pot, slowly whisking continuously until fully mixed. Bring mixture to a boil, whisking occasionally, then lower heat to a slow bubble. Add mushrooms and stir. Let gravy simmer for approx. 10 minutes or until desired consistency is reached.
posted by The Nutritionista at 7:23 AM
1 Comments:
You know so much stuff about stuff!
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