Mushrooms Miami FL
(305) 460-5312
Coral Gables, FL
(305) 238-7747
Coconut Grove, FL
Mushrooms and Your Health
But did you know that, while mushrooms have been used medicinally in Eastern medicine for centuries, Western medicine is now beginning to pay more attention to their scientifically demonstrated healing properties? “Shiitakes are one of the three types of wild mushrooms with the greatest health benefits,” says nutritionist and registered dietitian Karen Collins, a consultant for the American Institute for Cancer Research. “Research suggests that shiitake mushrooms have a potent immune-stimulating effect, including improved resistance to infections, liver protection and cardiovascular benefits.” Cultivated mushrooms (buttons and crimini) also have anticancer properties, as well as small amounts of calcium and vitamin B12, Collins notes. Cook with them, she says, and “you are doing a kindness to your body and your palate, as well.” Tune in tomorrow for another great mushroom recipe, featuring ingredients available at your local natural and organic food store. Book Pick of the Day: A Cook’s Book of Mushrooms: With 100 Recipes for Common and Uncommon Varieties ... |
We’ve been talking about mushrooms lately, with a basic shopping primer and a new recipe for Mushroom Sauté with Toasted Walnuts .| Crab and Mushroom Chowder | View More |
| Written by The Culinary Institute of America |
| Servings: 8 Ingredients: 5 cups assorted mushrooms (about 1 lb) Method: Cut the stems from the mushrooms and slice the mushroom caps. Set the caps aside. Simmer the stems in the water for 30 minutes to make a mushroom broth. Strain the broth and set aside.Heat 5 tablespoons of the butter in a large soup pot. Add the onion, celery , leek, and garlic . Cook until tender, stirring occasionally, about 4 to 6 minutes. Add the flour and cook, stirring constantly with a wooden spoon, for 3 to 4 minutes. Gradually whisk in the chicken broth and bring to a simmer. Cook for 15 minutes. Strain through a sieve, pressing hard on the solids to recover as much thickened broth as possible. Return the broth to a simmer and discard the solids. Add the potatoes to the broth and simmer until tender, about 15 minutes. Remove the pot from the heat and add the milk, 4 tablespoons sherry, and heavy cream. Season to taste with salt and pepper. Meanwhile, melt the remaining tablespoon of butter in a skillet over medium heat. Add the sliced mushroom caps and sauté until tender, about 7 to 10 minutes. Add the mushroom broth, stirring and scraping the bottom of the pan with a wooden spoon to loosen any particles of mushroom stuck to the pan. Season to taste with salt and pepper. Stir the mushrooms with their liquid and the crabmeat into the chowder. Check the seasoning once more and make any necessary adjustments. Serve in heated bowls, adding the remaining sherry to the individual bowls, if desired. Recipes from The New Book of Soups by The Culinary Institute of America (Lebhar-Friedman, December 2009, Hardcover/$35.00) Check out these related Videos, Recipies and Articles Roasted Butternut Squash Soup with Sage Watch the Broccilini Spinach Soup video French Onion Soup recipe Spicy Mango Asian Salad Check out all of our Eco Fun Recipe Videos ! |