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Recipes for Health: Mushrooms
If you don't use up a box of mushrooms right away, they may start to dry up. Don't toss them out. Mushrooms reconstitute, and although they won't look as pretty as firm, moist, fresh ones, they'll cook up fine. If you've got a half-pound -- the contents of most boxes packed for supermarkets -- cook them in olive oil with garlic and herbs and toss them with pasta, serve as a side dish, or spoon over fish or chicken breasts.
Mushrooms are low in calories, packed with nutrients, and an excellent source of B vitamins and minerals, including selenium, copper, potassium, phosphorous, zinc and manganese. Mushrooms also contain a powerful antioxidant called L-ergothioneine. Throughout Asia, they're revered for their immune-boosting properties. They also contain more protein than most vegetables, and their meaty texture makes them a good choice for vegetarians. Shiitake, maitake, oyster and king oyster mushrooms contain the highest amount of L-ergothioneine, but criminis, portabellas and white button mushrooms are also good sources. With one exception, this week's recipes will focus on the most commonly available mushrooms, the kind that might be shriveling in your refrigerator