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Mushrooms

Mushrooms contribute a wide range of essential amino acids, are low in fat (0.3 - 2.0%), high in fiber and provide several groups of vitamins, particularly thiamine, riboflavin, niacin, biotin, and ascorbic acid.  Their glycemic index is also very low, meaning they won't cause a big spike in your blood sugar. Additionally, protein makes up about 20% of mushroom's dried mass!
 
One cup of crimini mushrooms provides an excellent source of 18 different vitamins, minerals, and antioxidant phytonutrients.
 
Portabello mushrooms are high in fiber, selenium (for optiumum antidioxant activity), potassium (along with other B vitamins), and anti-cancer properties.
 
 
 
Food Fun Facts: One of the benefits of the mushroom industry is that it is “green” in nature, since mushrooms require nutrient rich compost to grow.
In 1896 formal mushroom production began in Kennet Square, Pennsylvania.  In an attempt to expand their growing space two florists attempted to cultivate flowers in the lower racks of their greenhouse beds.  The experiment was a failure- but found mushrooms flourished in the dark environment.   Pennsylvania remains the nation's number one producer of mushrooms.  According to the Mushroom Council, 61% of mushrooms consumed in the US originate in PA.  In 2006/2007 this amounted to over 827 million pounds! 
 
 
 
Storage Information:  Mushrooms are best enjoyed soon after purchase.  Store mushrooms in the refrigerator, preferably in a loosely closed brown bag.  Do not wash them prior to storage.  Washing and/or storage in plastic or otherwise airtight containers will result in spoilage.  Wash them just before preparation.  After washing dab them with a paper towel to remove any loose soil.  Cook and enjoy!
 
 
 
Simple From Scratch
Sauteed Mushrooms
Melt butter in a pan.  Add sliced mushrooms and allow to cook until soft.  Add salt to taste.  Mix with cooked Parvati's Piece by Peace Pasta for a tasty meal.

Raw Portabella Mushroom Sandwich

~ CSA Member Myra Jackson , a recipe from Lisa Wilson

Portabella mushroom marinated in 1/4 cup olive oil, 2 Tbs Nama Shoyu, and 1 Tbs Rosemary

Raw Mustard

Tomato

Leaf Lettuce

Cucumbers

Sprouted Raw Bread

Marinate portabella mushrooms for several hours. Then layer with other sandwich ingredients and enjoy! If you prefer using Nori Sheets instead of Sprouted Raw Bread --- then Cut the Mushroom into  stips and roll them up in a Nori Wrap.

 

Other Resources
Cultivation, Sustainability, and Small Farms: http://attra.ncat.org/attra-pub/mushroom.html


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