Mushrooms

Mushrooms are the edible fruit parts of a fungus. They are not considered a vegetable because they lack chlorophyll and the ability to make nutrients from the sun .

 

There are upwards of 38,000 varieties of mush­rooms in North America. They are available in Michigan year round.

How to select and store:
Choose firm, evenly colored mushrooms with tightly closed caps—visible gills are indicative of age. Avoid those that are broken or damaged with soft spots. Shiny and slimy skins are signs of spoilage. Store fresh mushrooms partially covered in the refrigerator to keep them from drying out but still allowing
some air venting—a brown paper lunch bag is a good option. Most fresh mushrooms should be used within 5-7 days.

Important!

Be sure to thoroughly research mush­rooms before picking and eating them. There are many varieties that are poisonous, or called ‘toadstools.’ Do not take any chances if you are unsure.

What’s in it for you: 
 Mushrooms are a fat free, low sodium food high in riboflavin and niacin. They are rich in phytochemi­cals, potentially helping reduce the risk of cancers and are a healthy substitution for meats in almost any dish. Mushrooms differ from many forms of produce because they lose little to none of their nutrients when cooked.

How to prepare and cook:

Because they are grown either underground or on the surface, it’s important to clean them before use. Use as little water as possible as mushrooms absorb moisture and can become tough. Try using a paper towel or slightly damp cloth to thoroughly wipe them to remove the dirt. Do not soak mushrooms unless you are using a dried variety - in which case, let them sit for 1 hour to rejuvenate them. If you are cooking mushrooms whole, choose those uniform in size to help with even cooking. When using in a recipe with salt, add the salt towards the end of cooking to avoid it from drawing too much moisture out of the mushrooms and making them soft.

Try it!

Marinated Mushrooms

4 pounds whole, fresh mushrooms

1 cup dry red wine

2 cups hot water

1 pound butter or margarine

1 teaspoon dill weed

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

4 chicken bouillon cubes

4 beef bouillon cubes

Combine all ingredients in a crockpot.

Cook on low for 12 hours.

02 fitnees 02 fitnee s02 fitnees 02 fitnees By Gina Keilen.