Celebrate Mushroom Month this September with Chef Billy Parisi and his six ways to prepare and cook mushrooms!
Archive for the ‘Mushroom Cleaning’ Category
How many times have you noticed a gorgeous mushroom display in the store and hesitate because you’re not sure what to do with them once you get home? Our goal at the Mushroom Council is not just to inspire you to add mushrooms to your plate, we also want to teach you HOW to add them into your next meal.
Our latest video provides a step-by-step guide on the process of cleaning and preparing fresh mushrooms with The Mushroom Council president, Bart Minor and Chef Bill from the Culinary Institute of America at Greystone.
Once you have all of those fresh mushrooms ready to go, you’re going to need a simple and delicious recipe for them. Our recipe database is full of ideas, but we’re sharing a few thought starters to get the creative juices flowing!
- Spaghetti Bolognese – An Italian classic that reduces the calories by replacing a portion of the meat with finely chopped sautéed mushrooms.
- Pan Roasted Mushrooms with Scrambled Eggs – A breakfast fit for a cozy weekend, but simple enough for every day.
- Chipotle Mushroom Tacos – Full of flavor and spice, mushrooms add a hearty texture to these savory tacos.
What are you inspired to cook with mushrooms this week?
Take a fresh approach to spring cleaning from Elizabeth M. Ward, M.S.,R.D. suggestions to recommit to healthy eating habits!
Summer’s coming and headlines touting slimming diets and swimsuit-ready bodies remind us that we’ll soon be trading in our wool and fleece for more revealing clothing.
Don’t hit the panic button just yet. Instead, take a fresh approach to healthy eating. Spring clean your diet, and reset your attitude about what it takes to nourish your body while losing weight.
For me, spring cleaning is more than an activity; it’s a state of mind. It renews my enthusiasm for cooking for my family, and for feeding myself right. When my kitchen is clean and organized, I’m more likely to prepare healthy meals and snacks and resist ordering take-out.
First, You Clean
I hate to clean, but I love the rewarding results. It’s best to give your kitchen the once-over before restocking it for healthier eating. Here are some tips.
Purge. I don’t like to throw away food because it’s costly and wasteful. But there are some foods that must go, like the half-eaten chocolate Santa from Christmas, the leftover chips that call my name, and those mystery leftovers lurking in the back of my ‘fridge.
Pitch foods with questionable safety, too. Food kept too long or at improper temperatures can breed bacteria capable of making you and your family sick. It’s not always possible to tell if a food has spoiled by its smell or appearance, so if you have any doubt about how long you’ve had the food, throw it out.
Clean. Chances are that your refrigerator could use a deep cleansing. I like to use a combination of two tablespoons baking soda and one quart of warm water to scrub down walls and shelves with an abrasive sponge.
Arrange. Check the use-by dates on canned and boxed foods. Arrange cabinet and refrigerator shelves so that items with sooner use-by dates are at the front. That way, they get used first and are less likely to go to waste.
Stay cool. Purchase reliable thermometers for your refrigerator and freezer. Make sure your refrigerator is at 40˚F or less and your freezer is at 0˚F or colder. Check temperatures often because they can fluctuate, especially in warm weather. If temperatures get too high, adjust the controls.
Refresh Your Diet, and Your Family’s, Too
Once your kitchen is clean, fill it with ingredients for easy and delicious meals. Having healthy ingredients on hand for meals and snacks saves time and money.
Keep your cupboards supplied by posting a shopping list on a bulletin board or the refrigerator. Write down what you need as you use it up.
The following list of healthy ingredients is a guideline for stocking up to make food preparation a snap. Add and delete items to fit your family’s needs.
Breads and Grains
• Whole grain bread, such as whole wheat English muffins and rolls, whole wheat naan, whole wheat pita bread, and whole wheat tortillas
• Pasta, regular and whole wheat
• Quick-cooking fortified brown rice, fortified white rice, whole wheat couscous, and farro
• Whole grain crackers
• Quick-cooking oatmeal
• Whole grain breakfast cereal
• Prepared thin pizza crust
• Frozen whole grain waffles
Fruits and Vegetables
• Fresh vegetables such as mushrooms, dark leafy greens, carrots, and green beans
• Fresh fruit, such as bananas, grapes, and strawberries
• Frozen, plain fruits and vegetables, such as corn, peas, and blueberries
• Unsweetened applesauce, and canned fruit in its own juice, such as pineapple
• Canned “no salt added” or reduced-sodium tomatoes
• Jarred marinara sauce
• Reduced-sodium canned beans, such as garbanzo, or dried beans
• Dried fruit with no added sugar, such as raisins
• 1% low-fat or fat-free milk
• Low-fat cottage cheese
• Reduced-fat shredded cheeses, including cheddar, and cheese sticks
• Plain, low-fat yogurt, Greek or regular
Meat and Other High-Protein Foods
• Whole roasting chicken (keep one on hand in the freezer)
• Boneless, skinless chicken breast
• Lean ground beef (90% lean or leaner)
• Pork tenderloin
• Frozen shrimp
• Garden burgers
• Canned light tuna fish and salmon in a pouch
• Peanut butter or sunflower seed butter
• Nuts, such as walnuts, peanuts, and almonds
• Sunflower seeds
• Large eggs
• Balsamic or red wine vinegar
• Tub margarine with no trans fat
• Olive and canola oils
• Reduced-fat mayonnaise
• Reduced-sodium soy sauce
• Reduced-sodium chicken broth and reduced-sodium beef broth
• Lemon juice
Did you get your Vitamin D today? Exercise Physiologist Karen Nelson helps keep Tucson healthy with all kinds of news. This week she asks how much Vitamin D you’re getting. Because of the growing press around this special vitamin, its important to get the facts. Very few foods in nature contain Vitamin D and mushrooms are among them. Take a look to find out how much D is safe and what you can do to get more.
Cold and Flu? Not You! RedBook knows how to dish out some interesting ways to boost your immunity against the flu. Germ-fighting foods, laughing and dancing are among some suggestions that we can all incorporate into our lives. Specifically, we were interested in how Shiitake mushrooms, which contain Lentinan, a carbohydrate found in these tasty shrooms, may boost cells’ response to infection.
Culinary Confidence – Mushroom Dip perfect for holiday tables Preconceptions about food kept Beth Flaherty of the StarNews from eating mushrooms for years. Then she got with it. We find her basking in her love of mushrooms suggesting a dip for the approaching holidays. Check out the various mushrooms used for this dip which calls an “economical, delicious and a real crowd-pleaser at parties.”
Celebrating Mushrooms It’s Fall! How are you celebrating the season’s produce and flavors? Mushrooms — plentiful this time of year — bring out the earthy and hearty flavors of any dish. Marilyn Campbell reassures us that most types of mushrooms are wine-friendly (yay), easy to use for meatless meals like the “steak” sandwich recipe she provides and she shares basic tips on how to clean and keep mushrooms fresh.
Eat these foods and feel better Perhaps you’re already up to your neck in tissues kind of sick. Though foods alone can’t make you feel better, they sure do help when they’re as tasty as the list created by Detroit Free Press. Strawberries, salmon and mushrooms’ “superhero”-like qualities may be just what you need to “save your life” according to author Dave Grotto. Check out the full list and a meal idea that may be the trick for feeling better.
Meat off the menu as Windsor Castle goes vegan Countless royal banquet have been held in Windsor Castle with plates of chicken, apple-stuffed pigs and more throughout its history. On November 3, that all changed when a banquet for 200 guests including leaders of nine different faiths with all types of dietary requirements met for a celebratory lunch. The feat of putting a menu together was quite tricky for Xanthe Clay who decided to use the scrumptious Portabella to “save the planet.”