| Make Room for Mushrooms |
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| by Diet Detective Editorial Staff | |
| Tuesday, 20 June 2006 | |
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Why did the girl ask the mushroom to the prom? Because he was such a "fungi." Don't know a portobello from a porcini? Get the 411 on fungi with our beginner's guide to the different varieties. Did you know that certain mushrooms, such as shiitakes, are packed with phytochemicals, which are powerful plant-based cancer-fighters? While nutrients vary from one variety to the next, many mushrooms contain protein, vitamins A, C and B, and minerals, such as iron, selenium, potassium and phosphorus. More than 35,000 varieties of mushroom exist, including the well-known white button type. Here's a primer to help you learn more about several of the varieties you may not have tried:Shiitakes have a firm, meaty texture and a subtly sweet flavor. They're great in soups, stews, sauces and can also be stir-fried, baked or grilled. Enokis have a mild citrus flavor and are crunchy. Sprinkle them into a stir-fry, but sear them quickly; they toughen if cooked too long. Porcinis are large mushrooms with a rich, sweet, earthy taste. Slice and sauté them for a side dish or pasta topping, or grill them with olive oil and your favorite herbs. Oyster mushrooms, with their savory, mellow flavor and delicate texture, are quick-cooking and should be added to sautés, stir-fries or soups shortly before they're removed from the heat. Portobellos are true giants with a flavor and texture that is almost steak-like when grilled. They're also a hearty addition to soups and stews. Bookmark:            Trackback(0)
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| Last Updated ( Wednesday, 21 June 2006 ) |
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