Choosing the right mushrooms is not “magic”

Mushrooms are great supporting ingredients in some recipes and can even play the role of “the star” in others. But, how do you know which type of mushroom to use and how can you tell if the mushrooms in your yard are safe to eat? I spent a good chunk of this last Spring trying to better understand this versatile fungus.

What are mushrooms?

Mushrooms are the “fruit” or body of fungus that usually is found above ground or on the food source of the fungus. The edible types of mushrooms are also quite nutritious! They are great sources of protein, B vitamins, copper, potassium, vitamin D and Selenium.

What types of mushrooms are edible?

It should come as no surprise that not all mushrooms should be or can be eaten. Some of them should be avoided due to their poisonous qualities and others simply because they are bad tasting. There are also mushrooms that are technically edible although they are typically consumed to initiate a hallucinogenic trip. These, are of course known as “magic mushrooms” or “shrooms”. The following mushrooms are some of the more well-known and they are edible.

The Chanterelle Mushroom

These are funnel-shaped mushrooms that can be seen in orange, yellow, or white. They are a wild and meaty type of mushroom. They can be cooked and eaten on toast, in pasta dishes made unto a soup, or roasted and eaten on their own. Experts in the field of mushroom hunting recommend avoiding the darker and ombre orange-colored chanterelle mushrooms that are said to upset the stomach and have a very bad taste to them, although not poisonous.

The Common white-capped mushroom

These mushrooms are widely grown in Europe and most of North America. The “immature” white stage of these mushrooms are known as button mushrooms or common mushrooms. They are edible and are often added to pizza as a topping or maybe stuffed with cheese and other ingredients. The “immature” brown stage of the common mushroom is known as a cremini or chestnut mushrooms. They are good sources of potassium and protein. They would be great additions to spaghetti dishes, risotto, or chicken.

The Shiitake mushroom

These mushrooms are a type of edible mushroom found in Asia, mainly Japan. They are a great source of carbohydrates, protein, vitamins including niacin, folate and vitamin C. They are also known for their phosphorus, potassium, and selenium. They can be sauteed and added to pastas, impaired with asparagus, or included in a stir-fry.

How can you tell if a mushroom is poisonous?

The best way to know for certain if a mushroom is poisonous or not is to use a staining and examination technique used on spores. There are informational books on the subject of hunting and identifying mushrooms, however there are some species of mushrooms that closely resemble edible species when in fact they are poisonous. The best way to avoid any accidental poisoning is to follow the motto: when in doubt, let it be!

How to make the mushroom the star of the dish!

In the above-listed types of mushrooms, I briefly mention ways to incorporate them into various dishes. However, mushrooms can be the main event! This can be done by making stuffed mushrooms. They can be stuffed with a variety of ingredients. My husband has a secret recipe for jalapeno and cheese stuffed mushrooms. I don’t know the full recipe but I can confirm that he uses cream cheese, jalapenos, cheddar cheese, and 4-5 different hot sauces. I personally recommend using the large portobello mushroom caps to make portobello mushroom cap burgers or adding sauce, cheese, and other toppings to make portobello mushroom cap pizzas!

Deciding to switch some of the food in my diet to their healthier counterparts may seem difficult. In some cases it is! However, I am choosing to live a healthier life without sacrificing food or flavor. This week my switch of choice is bread!

I have rarely bought white bread, although my recent trip to a local bakery for fresh Italian bread may become a more regular occurrence in the future. For as long as I can remember I have bought whole wheat bread from various grocery stores and brands. I rarely found a brand that I did not enjoy, though I preferred whole wheat bread with oats on the top crust. The extra texture is quite pleasing. You may be thinking, why would you choose to switch a seemingly healthy type of bread that you enjoy? The answer is simple, because I am choosing a healthier life!

The Switch to Multi-grain bread

True whole wheat bread is made with ground whole wheat flour that does not include any enriched white flour of any kind. Some whole wheat bread brands are labeled as being “whole wheat” but are falsely labeled. This is also true of several other types of bread labels including “organic” and “preservative-free”. It is up to the consumer to read the ingredients list to make sure they are getting the real deal.

White bread is made with highly processed flour and additives which contribute to obesity and diabetes. Thus making the bread far less healthy. Whole wheat bread is a healthier choice compared to white bread as it is made with whole wheat flour and thus provides a good source of fiber and carbohydrates. But, still, the healthiest bread is multigrain.

Multigrain bread contains several types of grain that are meant to improve the nutritious value of the bread. Primarily the fiber content of the bread which is appealing when trying to lose weight or increase fiber intake. Most multigrain breads include 12 or more grain types which frequently include flax, oats, barley, millet, wheat, whole wheat flour and will likely also include quinoa, flaxseed, chia seeds, and maybe even pumpkin or sunflower seeds.

I chose to switch my whole wheat bread with oats on the crust for Arnold brand Whole Grain Healthy Multi-Grain bread. This brand is wonderful as they use quality ingredients, do not include artificial preservatives, colors or flavors, and it is an excellent source of fiber. It is important to choose based on the ingredients list. The first five ingredients listed are the most important as they are listed by quantity in the product. In the multigrain bread I chose, the top five ingredients are as follows:

• Whole wheat flour
• Water
• Wheat gluten
• Sugar
• Bulgur Wheat

The ingredients list goes on to include the various seeds and yeast that were also included in the making of the bread.

I was truly hesitant when I first made the switch to the multigrain bread. I had tried other brands in the past and they were the equivalent of chewing on cardboard. So, one morning I made my eggs as I do most mornings, sunny side up. I made my toast using the multigrain bread and butter. Still feeling hesitant, I finished making my breakfast and sat down to eat. With the first bite of this new bread, I found the flavor did not resemble cardboard at all. I felt my previous hesitation slipping away with each bite. By the end of my breakfast, I was beyond full! I stayed full for several hours.

I have since found myself quite fond of multigrain bread, especially this brand. I plan to stick with it and feel as though this was a simple switch for me. Now, if I had been a strict white bread eater then maybe the switch would have been more difficult. Multigrain bread is the far healthier option over white bread, though.  So, if you can, you should make the switch, too!

With my favorite recipes for each method!

I don’t know about you, but I have so many small appliances in my kitchen cabinets that I couldn’t possibly actually need them all, right? Wrong! Surprisingly, I use each of them quite frequently and couldn’t imagine making a meal for my family without them. The following are some of my favorite recipes to make with each type of small kitchen gadget.

My crockpot

I have a red Hamilton Beach crockpot that I use at least once a week. I have so many favorite recipes for this appliance but, this one is definitely top 3!

Slow cooker cheesy chicken, broccoli and rice casserole (thanks to www.365daysofcrockpot.com) 

Ingredients

• 1 cup minute brown rice
• 2 cups chicken broth
• 1 tsp minced garlic
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 lb boneless, skinless chicken breasts
• 12 oz frozen broccoli florets
• Salt and pepper, to taste
• 2 cups extra sharp cheddar cheese

Instructions

1. Pour the rice in the bottom of your slow cooker. Pour broth on top of the rice. Sprinkle in the garlic, salt, and pepper.
2. Cut the chicken breasts into small bite size pieces. Spread them evenly in the slow cooker.
3. Evenly place the broccoli on top of the chicken breasts.
4. Cover and cook on LOW for about 2-4 hours, until chicken is cooked through and rice is cooked through.
5. Salt and pepper to taste. Stir in 1 cup of the cheddar. Then sprinkle the remaining cheese on top. (I like to let the cheese on top melt a bit. I put mine under the broiler in the oven for just 2 minutes.)
6. Scoop onto serving plates and enjoy!

My Air fryer

I have a Nuwave brand air fryer that I adore! I have made several recipes in it including “fried” chicken, French fries, pizza logs, tater tots, and homemade potato chips. But, my favorite food to make in my air fryer is Brussels sprouts for sure!

Perfect Air Fryer Brussels Sprouts (thanks to www.glueandglitter.com)

Ingredients

• 2 cups Brussels sprouts – sliced lengthwise into 1/4″ thick pieces
• 1 tablespoon olive oil OR maple syrup*
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon sea salt

Instructions

1. In a bowl, toss together the Brussels, oil or maple syrup, vinegar, and salt.
2. Air fry at 400F for 8-10 minutes, shaking (and checking their progress) after 5 minutes and then at the 8 minute mark. You’re going for crispy and browned, but not burnt!

My Rice Cooker

The rice cooker is the Aroma brand, stainless steel. I don’t use this appliance quite as often as the others, in fact, my husband usually turns to the rice cooker when he does the cooking. He loves this recipe and seems to stick with it!

Rice cooker teriyaki shrimp and rice (thanks to www.budgetbytes.com)

Ingredients

• 1/2 lb. raw medium shrimp (41/50 size)* (deveined)
• 1 small onion
• 1 cup frozen peas
• 1.5 cups uncooked jasmine rice
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 cups water
• 1/4 cup soy sauce
• 2 Tbsp brown sugar

Instructions

1. If your shrimp is frozen, thaw it first by placing in a colander and running cool water over it until thawed (this only takes a few minutes).
2. Finely dice the onion and place it in the bottom of the rice cooker along with the frozen peas (I did not thaw my peas). Add the uncooked rice, minced garlic, and grated ginger. Stir these ingredients together.
3. Add the shrimp to the top of the rice mixture, then pour in 2 cups water. Close the lid and set the cooker to the “white rice” setting. The rice cooker will begin to heat and once the contents inside reach the appropriate temperature, it will begin to count down the cooking time (12 minutes for my model).
4. Once the rice cooker finishes its cooking cycle, let it rest for an additional 5-10 minutes on the keep warm cycle before opening the lid. While waiting, stir together the soy sauce and brown sugar.
5. Finally, open the lid and pour the soy sauce mixture over the contents in the rice cooker. Use a rice paddle to gently fold the sauce into the rice. Serve hot, with sriracha or sliced green onions if desired.