Veggie Bites - Mushrooms

by Jerry Frawley

There is much to be said about the mushroom, that I even think those meat eaters out there would want to hear. Mushrooms come in several edible varieties, and can be used in all kinds of cooking styles. Most people see a majority of mushroom used in Chinese and Japanese cooking and think that’s where it ends, but the mushroom is so versatile, you could add it to pretty much anything you want to add a healthy treat to your veggie meals.

Besides tasting good, studies show the mushroom is helping prevent breast cancer, prostate cancer, as well as help prevent heart disease, obesity, and lower blood pressure.

Mushrooms are grown in mushroom farms for the purpose of human consumption. Do not go out and simply pick mushrooms you find in the woods; only an expert can identify the edible mushrooms. The ones you will most likely find in your store are white or button, portobello, shitake, oyster, and enoki.

There are so many things you can do with mushrooms and they all have their own textures and taste. For instance a portabella mushroom can be grilled up like a burger, topped with your favorite toppings and thrown on a hamburger bun; and I promise this would satisfy your pickiest eater.

Also for those people who enjoy a good hearty broth, you can not beat a mushroom broth. It has a deep, strong flavor that makes the moo-cow broth you might have enjoyed in the past seem like dirty water. I believe this so much I will give a quick recipe for you to try with your next soup.

The button or white mushrooms have the least taste but go well in salads raw for a good snap.

The oyster and crimini mushrooms are great for stir fry’s because they soak up the soy sauce with such balance that making a stir fry without them would simply be pointless in my opinion.

Porcini, which you will find in the broth are found mostly dry, but using some warm water they come alive quickly and the broth left over from the soaking is delicious.

Mushroom Broth

1 Medium Onion, chopped
2 Large Garlic Cloves
6 cups of Veggie Broth (The Best you can afford)
1 ¼ cups of dry porcini mushrooms
1 Tablespoon Olive Oil

1) Sauté garlic and onions until brown in large stockpot
2) Pour in broth and mushrooms
3) Bring to boil
4) Turn down, and simmer for 25-30 minutes
5) Yummy smell means it is done!

Please enjoy this broth, and I hope you take another look at the mushroom, you veggie world will not be the same. Till next time remember animals belong on our lap, not in our bellies!!

Happy Trails & Tails,

Jerry, Tina & Buck