Mushrooms are one of my favourite foods. I love them on pizza, in pasta or salads, in soups and stews, grilled, sautéed, marinated, stuffed with stuff. Mushrooms please my palate — so earthy, succulent, satisfying.
Today’s take on mushrooms is also versatile. You can serve these Multipurpose Mushrooms on grains, pasta, with a main, or in little filo cups as an appetizer.
Once again, we have Ian Scharf to thank for inspiring JC with his recipe hits.
- 1 1/2 oz dried mushrooms
- 3 T unsalted butter, divided
- 3 cloves garlic, minced
- 1 1/2 lb fresh mushrooms, sliced
- 3 t chopped fresh thyme leaves
- 3 T each soy sauce, sour cream, olive oil, Vermouth or Sherry
- freshly ground pepper
Steep dried mushrooms in a covered bowl of boiling hot water for 30 minutes, then scoop them out and strain, reserving the mushroom stock. Roughly chop reconstituted mushrooms.
In a large pan, melt a tablespoon of butter over medium-high heat, then add the garlic and cook for a minute. Add all mushrooms and sauté for 5 minutes, then add 3/4 cup mushroom stock. Allow stock to reduce by half (takes about 5 minutes), then lower heat to medium-low and add the rest of the butter, soy sauce, sour cream, oil and Vermouth. Cook for a few minutes to allow ingredients to combine and sauce to thicken. Season with pepper and garnish with thyme. Serves 6. Freezes well.
According to Medical News Today, mushrooms are a nutritional powerhouse:
- low in sodium, fat, cholesterol and calories, while providing protein and fibre
- about the same nutrients per serving across varieties
- rich in B vitamins
- the only vegan, non-fortified dietary source of vitamin D
- full of minerals: selenium, potassium, copper, iron and phosphorus
- a source of choline; a nutrient that helps with sleep, muscle movement, learning and memory
- an antioxidant equivalent to carrots, tomatoes and red peppers, pumpkins, green beans, and zucchini
Mushrooms are neither plant or animal. They’re fungi.
Have you heard about the magic of mixing mushrooms with green tea?