Foods We Love: Mushrooms | Seventh Generation
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Foods We Love: Mushrooms

Author: LisaFerber

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.

photo: jo-h


skc picture
Put a Portabello mushroom on a lightly greased(with olive oil) pan you can use under the broiler. Drizzle olive oil on the mushroom and sprinkle on Monterey Steak Seasoning. Broil fairly close to the broiler for about 10 min or until done like you want it.
jenkit picture
While I wish I could, I am highly allergic to mushrooms and have been since I was little. If others in my family want them, I am more than happy to add them to dishes but have to keep in mind that I cannot eat that particular dish.
digigirl picture
We love mushrooms at our house and will happily eat them every night. For calorie counters, another great way to use mushrooms is to mix some finely chopped (I use the food processor) mushrooms in with your lean ground meat. You won't even notice it's in there, but you're getting more veggies and less meat, less calories and moister meat. Especially with ground turkey - how many dry, tasteless turkey burgers have you had? Mix some mushrooms in with the meat and your turkey burger is suddenly moist and delicious! Even my "anything-low-cal-or-healthy-hating" boyfriend likes them.
Jacqueline Grava picture
Jacqueline Grava
Just enjoy all of the wonderful things the earth provides.. don't think about it too much...EAT.
cozplay picture
It seems that there are so many variables in the realm of food science that only Divine Omniscience can guide us through the meals of our lives. It seems that we focus in on one or several variables that momentarily interest/fascinate/absorb us and all the infinitudes of other variables that are interplaying to create each moment are conveniently ignored. So I guess a question might be: is adding mushrooms to my next meal the best course to serve the universal happiness? And should they be magic mushrooms freshly picked from the cow patties of ancient Brindavan, from cows individually tended and hand milked by charming maidens? (Now does that make sense?)
sean picture
I love to cook them up sliced with a little EVOO and pop them into veggie-heavy egg scrambles.