by Robin Miller in Robin's Healthy Take, September 29, 2013
by Dana Angelo White in 5-Ingredient Recipes, December 28, 2011
If mushrooms aren’t a regular part of your weekly menu, you might want to change your routine. Considered a “low-density” food because they make you feel fuller on fewer calories for longer periods of time, mushrooms also dish up incredible flavor and depth. Given those facts, you might consider revamping one weeknight meal by using mushrooms instead of red meat. You’ll quickly slash calories while feeling satisfied for hours.
You can find several mushroom varieties in most supermarkets, including cremini, chanterelle, shiitake, portobello, oyster, morel, porcini and enoki. Porcini are often sold dry, but don’t let that stop you. Rehydrate them and you can enjoy the chewy ‘shrooms and the incredible broth they create while soaking.
Nutritionally, mushrooms are crammed with vitamin D (aids calcium absorption and helps build and maintain strong bones and teeth), potassium (works with sodium to maintain fluid balance and proper metabolism and muscle function), selenium (an antioxidant that protects cell membranes from oxidative damage), and beta-glucans, substances that stimulate the immune system.
15 Ways to Use Wild Mushrooms
1. Mushroom Soup: Sauté a variety of wild mushrooms with shallots and garlic; season with thyme and bay leaves; simmer in good-quality beef broth for 20 minutes
2. Add sautéed mushrooms to scrambled eggs, omelets and frittatas
3. Add diced raw mushrooms to chicken and turkey burgers (mushrooms keep them moist)
by Liz Gray in In Season, April 20, 2010
A light, flavorful and bite-sized app that’s perfect for your next soiree. You can’t go wrong with savory stuffed mushrooms.
Here’s why they’re healthy:
Earthy and low in calories, these vitamin and mineral-filled delights make a terrific vessel for finger food. Read more about why we love them.
Have you tried goat cheese? You only need a little of this creamy soft cheese to get big flavor.
by Dana Angelo White in 5-Ingredient Recipes, January 27, 2010
I like heading to my parents’ house in Ohio during the spring for many reasons — spring hikes, daffodils and fresh rhubarb — but the thing I love most (besides my parents…hi Mom and Dad!) is the annual hunt for morel mushrooms. As a kid, I spent morel-spotting time balancing on logs, but once I but once I learned to love the rich, meaty flavor of these elusive wild mushrooms, I was hooked on the hunt. Never tasted morels? Learn where to find them, plus get tasty recipes and cooking tips.
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by Karen Ostergren in Reader Tips & Comments, January 23, 2010
Tired of sandwiches for lunch or the same pasta dish for dinner? A warm bowl of this Thai-inspired, nutrient-rich soup will hit the spot.
Get the recipe »
by Dana Angelo White in 1 Food, 5 Ways, January 20, 2010
Snacks are an important part of any healthy eating plan — provided you’re snacking on the right things. This week’s compilation of reader comments has plenty of healthy between-meal ideas, from favorite snack bars and homemade granola to a frozen treat for your sweet tooth.
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by Dana Angelo White in Healthy Tips, January 14, 2010
Mushrooms are super low in calories but packed with energy-producing B-vitamins and even some vitamin D. You can’t wrong adding these as flavor-boosters to your favorite dishes. Here are five ways to try them.
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Figuring out what to eat can be tough. Some foods may be marketed as “healthy” but they’re hardly that. Other foods may have a bad reputation (dark meat, anyone?) and you’re passing them up. Here are 10 foods you may be avoiding unnecessarily.
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