- Food for Thought: Cooking Mushrooms
Wondering how certain foods affect your body
do you know what ingredients can help support your health?
you are looking for creative new recipes?
Welcome to our Food for Thought blog series that will aim to answer these questions and more every month! Tune in to get nutritional advice from experts Masha Fox-Rabinovich , outpatient dietitian and diabetes educator at Washington Adventist Hospital, and kitchen savvy techniques Randall Smith , executive chef for Adventist HealthCare.
Chief Randall Smith, executive chef for Adventist HealthCare, is the author of "Farm Fresh Flavors", a valuable guide to cooking with fresh, local ingredients. Learn more about www.cooklocalfood.com or follow @cooklocalfood
This month, it's all about mushrooms!
Either you love or you hate. Mushrooms rarely a neutral response to person, but they are one of the perfect foods from nature
Here's why :.
- They are easy to cook and deliver the richness and sweetness in a package that is low in fat and low in calories.
- they are in season all year, and in our part of the country, they are of local origin. Most cultivated mushrooms come from Pennsylvania.
- They are a guilt-free food and I do not think you can eat enough.
Cooking Tips
Cooking and mushrooms service is simple, but keep it in mind during preparation:
1) mushrooms are almost always better cooked and they are the best well -cooked. This is different from most other vegetables which usually tend to get overcooked.
2) They should always be cooked until browning occurs. This enhances the sweetness and goes with everything seasoning with the fungus completely. You can do it in a hot pan, but I find it easier to roast them in an oven or broiler
Recipe :. Simple roasted mushrooms
I like to roast mushrooms in advance for use in recipes. It is an easy, mistake proofing develop their flavors without complicating the revenue they are.
Very often, mushrooms are added to a pot with many other ingredients as they cook they typically transpire instead of brown, which does not produce the sweetness inherent in all fungi.
Just do a lot of them and store cooked with the juice in an airtight container. Use as salad toppers or ingredients in a dish of pasta or rice. They can be added at any point in the cooking process and will be tasty and rich
Ingredients :!
- 1 lb. fresh mushrooms (any type that are sliced or whole. Remove the stems if they are difficult.)
- 1 c. Oil
- Salt and pepper (or your seasoning without preferred salt)
Directions:
- mix ingredients in a bowl and mix until well coated.
- Place in single layer on a baking sheet and bake at 400 degrees for 10-15 minutes until the mushrooms are shrinking and are golden brown.
- Use immediately or cool and store in an airtight container. These will keep for about a week in the refrigerator.
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