Neither plant nor animal, mushrooms are classified as fungi. Mushrooms pop up in forests at certain times of year in various places all over the world and then disappear completely without warning. Ancient Egyptians believed that mushrooms paved a path to immortality and they were considered food for royalty only.
The most commonly cultivated mushroom in the United States is the white button mushroom and topping the exotic list are truffles that sell for $1,000 to $1,500 per pound.
Mushrooms are high in the B vitamins, riboflavin and niacin, which promote healthy skin and good vision and ensure that the digestive and nervous systems function, as they should. Mushrooms are an important source of potassium; in fact, one medium-sized portabella contains more than a banana. Mushrooms also contain essential minerals including selenium, pantothenic acid, and copper, all of which work to keep the body healthy.
Scientists believe that extracts of various mushrooms could be very beneficial in the treatment and prevention of cancer, including white mushrooms for breast cancer, and shiitake and maitake mushrooms for prostate cancer. Still more laboratory studies suggest that a mushroom extract may help prevent heart disease by reducing blood lipids and cholesterol levels.
In the past thirty years, the variety of cultivated mushrooms has greatly increased and as a result, there are a lot more choices offered the grocery store. Along with the standard white button mushroom, cremeni, oyster, shitake, Portobello, and enoki are varieties found fresh in most produce sections. Some other varieties, such as porcini, chanterelle, and morel are commonly available dried. With awesome selection and great flavors, it is really quite simple to have a “fungus among us” at your family meals.
Age to introduce: Twelve to eighteen months
Toddler Treat: Shroomy Stroganoff
This is a perfect meal for a cold fall or winter day. Instead using sliced mushrooms, we recommend diced (or chopped). Not only are the smaller pieces easier to maneuver on a fork or spoon, they are less “suspect” looking to the skeptical toddler eye. Enjoy!
Ingredients:
2 tablespoons butter or margarine
1 pound diced fresh white mushrooms
1/3 cup low sodium beef or vegetable stock
1/2 teaspoon dried dill
1 cup sour cream (dairy or soy)
Salt and pepper to taste
Cooked rice or egg noodles
Directions:
Melt the butter in a large skillet over medium-high heat. Add the diced mushrooms and stir constantly for about five minutes. Add the beef or vegetable stock and dill. Continue cooking about four more minutes or until most of the liquid is absorbed. Turn the heat down to low and add the sour cream. Gently stir until heated through; but do not allow it to boil. Serve over cooked rice or egg noodles. Makes eight kid-sized servings or four adult servings.
Tip: Freeze small portions for quick defrost, heat, and serve meals.
Mushrooms for the Family
At the market: Many varieties of fresh mushrooms are available year round. In general, look for firm, unblemished caps. The mushroom’s surface should be free from moisture but not look dry. Avoid mushrooms with any sign of mold. If you are using dried mushrooms as a substitute for fresh then 1 pound of fresh mushrooms equals two to three ounces dried.
Storage: Always refrigerate mushrooms. Loose mushrooms keep well in paper bags in the refrigerator. Avoid airtight plastic bags because they will cause the mushrooms to spoil faster. Properly stored, fresh mushrooms will keep for about five days.
Preparation: To prepare fresh mushrooms, first trim off the bottoms of the stems, and then wipe them off with a paper or cotton towel. Don’t use water to clean mushrooms, they’ll absorb it and turn mushy when you cook them.
The stems of shiitake mushrooms and the root end of portabella stems are often tough and should be discarded, but all other mushroom stems can be trimmed and used along with the caps.
