Food of the Week

Mushrooms

  • The only vegetable that is an edible source of Vitamin D
  • Rich in iron which helps prevent anemia
  • High in copper which has antibacterial benefits
  • High in selenium which is most commonly found in animal products but which vegetarians can get from mushrooms. It is good for maintaining healthy hair, nails, bones and teeth.
  • Shiitake Mushrooms have lentinan which boosts our immune system by helping our body produce antibodies
  • Maitake mushrooms, also known as the King of Mushrooms, aids in the digestion of food
  • Morels are used commonly in vegetarian cooking for the meaty flavor they add to the meal
  • Just one Portobello mushroom has more porassium than a banana. Potassium helps the heart maintain a healthy rhythm and promotes better muscle function

*Fun Fact* Truffles, which grow beneath the soil are one of the world’s most expensive foods. They can cost between $800 to $1,500 a pound

Sautéed Mushrooms


Ingredients
1 tablespoon olive oil
1 garlic clove
250 g mushrooms
1/2 tablespoon of fresh mint, chopped
1/2 tablespoon fresh parsley, chopped
Salt & pepper, to taste

Directions
Clean the mushrooms, slice the caps and chop the stems.
Warm up the oil and add the garlic.
Mix then add the mushrooms and sauté briskly over a lively flame for 4 minutes. Make sure they are tender but still crisp.
Add chopped mint and parsley, cook one more minute, and add salt and pepper to taste.
This could serve two people or four as a side dish with about three mushrooms each depending on the size of the mushrooms.

NUTRITION FACTS
Serving Size: 1 (51 g)
Servings per Recipe: 2
Calories 107.5
Calories from Fat 89
Total Fat 9.9g
Saturated Fat 2.8g
Cholesterol 7.6mg
Sugars 1.4 g
Sodium 26.1mg
Total Carbohydrate 3.5g
Dietary Fiber 1.0g
Sugars 1.4 g
Protein 2.9g


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