Foods We Love: Mushrooms
Until recently, I'd never given mushrooms much thought. Then yesterday I was ordering a veggie burger at the local diner, and the chewy little critters were one of the add-on options. I thought they would fill me up, and according to a study by Johns Hopkins Bloomberg School of Public Health, they would: Adults in the study who ate mushrooms instead of beef in foods including lasagna and chili saved about 400 calories per day because of how full they felt afterward -- in other words, the caloric equivalent of about half an hour at the gym. Mushrooms are also full of phytochemicals that can help fight illness, plus they are a top source of the antioxidant selenium in the produce section of your local supermarket.
Folklore about mushrooms has them relegated to being an edible for the ruling class only. According to scientific interpretation of ancient Egyptian hieroglyphics, the little grayish-brown fungus was thought to provide immortality, and therefore only the pharaohs were allowed to eat them.
Now that everyone can enjoy mushrooms, here's a recipe for sautéing them. You'll need:
- 1/2 cup olive oil
- 1 pound assorted mushrooms
- 1/4 cup white wine or substitute a tablespoon of white wine vinegar diluted in 1/4 cup of water
- 1 teaspoon minced garlic or to taste
- 1-2 tablespoons chopped parsley, optional
- Salt and pepper to taste
Add the oil to a large skillet and heat over medium-high heat. Add the mushrooms and a pinch of salt. Cook for 10-15 minutes or until tender. (The trick here is waiting for the oil to get hot before adding the mushrooms.) Add the wine or substitute and let it cook off for about 1 minute. Turn down the heat and add garlic and cook for one minute. Garnish with parsley, then remove from heat and allow to cool to room temperature before serving.
When you are cleaning up, use Seventh Generation All Purpose Cleaner.