The Mail-Order Catalog for Healthy Eating

Mad for Mushrooms

Delicious mushroom recipes abound in Vegetariana

Broiled Mushrooms Teriyaki
Mixed Mushroom Soup with Bok Choy
Nutty Wild Rice with Mushrooms
Broiled Lemon-Garlic Mushrooms

Not long ago, when a recipe called for mushrooms, it meant the white button variety. What else was there? Now, nearly every natural foods store, supermarket, and produce grocery offers a wide array of mushrooms. Shiitake, crimini, portabello and oyster mushrooms are among those that were once exotic but are now readily available. Their appearance, flavors, and textures aren’t all that make them so appealing. Whereas white mushrooms have scant to offer in terms of nutrition, the more exotic bunch have plenty of nutrients—notably B vitamins, potassium, and iron. A number of studies have bestowed medicinal qualities on them, as well—particularly the Asian varieties.

All this is good news, but the bottom line is that mushroom-maniacs incorporate them into meals because their earthy flavors, heady aromas, and sink-your-teeth-into-them textures add character to the simplest of dishes.

BROILED MUSHROOMS TERIYAKI
Serves: 4 to 6

Served in small side portions, this aromatic preparation complements Asian noodle or rice dishes.

3 tablespoons teriyaki sauce
1 teaspoon dark sesame oil
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon honey, maple syrup, or brown rice syrup
16 ounces fresh organic mushrooms, any variety (portabello, shiitake, cremini, oyster, baby bella, or a combination)

Preheat broiler (unless using a toaster oven).

Combine the first 4 ingredients in a mixing bowl and stir together. Wipe the mushrooms clean. If using shiitakes, remove and discard the stems. Leave the mushrooms whole (unless you're using large portabellos—slice them 1/4 inch thick).

Combine the mushrooms with the teriyaki mixture and stir together. Arrange in a shallow foil-lined pan and pour any excess marinade over them.

Broil in the oven or a toaster oven for 4 minutes, and stir. Broil until the mushrooms begin turning dark and are touched by charred spots, about 4 to 5 minutes. Remove from the broiler and transfer to a serving container.

MIXED MUSHROOM SOUP WITH BOK CHOY
4 to 6 servings

An aromatic brothy soup, this soup can be enjoyed any time of the year. This is an excellent way to whet the appetite for a vegetable stir-fry. Use the broth portion of this recipe as the basis for other Asian-style soups.

2 teaspoons sesame oil
1 small onion, minced
1 clove garlic, minced
8 to 10 dried shiitake or maitake mushrooms
1 to 2 tablespoons natural soy sauce, or to taste
3 to 4 cups sliced fresh mixed mushrooms (use 2 or 3 kinds from among baby bella, oyster, fresh shiitake, or enoki)
1/4 cup dry white wine
5 to 6 stalks bok choy, greens included, thinly sliced
3 to 4 scallions, white and green parts, sliced
2 to 3 tablespoons soy sauce, or to taste
Freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add 6 cups water, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes. Remove from the heat and let stand another 15 minutes. Strain through a fine sieve. Reserve the mushrooms, trimming and discarding their tough stems; thinly slice the caps.

Return the broth and sliced shiitakes to the soup pot and bring to a simmer. Add the fresh mushrooms and simmer gently for 10 to 15 minutes, covered, or until they are cooked but still pleasantly chewy.

Add the remaining ingredients and simmer for another 5 to 8 minutes, or just until the bok choy is tender-crisp. Serve at once.

NUTTY WILD RICE WITH MUSHROOMS
Makes 6 servings

A cold dish suffused with nutty, sophisticated flavors, this is good served warm or at room temperature.

1 vegetable bouillon cube
1/2 cup wild rice
1 /2 cup long-grain brown rice
2 ounces dried shiitake, maitake, or porcini mushrooms
1 cup sliced crimini or baby bella mushrooms
1 cup carrot, cut into 1 1/2-inch-long matchsticks
3 tablespoons minced fresh parsley
2 tablespoons minced fresh chives or scallions
1/4 cup finely chopped walnuts
1/3 cup natural, low-fat vinaigrette
Salt and freshly ground pepper to taste

Combine 3 1/2 cups water and the bouillon cube in a heavy saucepan and bring to a simmer. Stir in the wild and brown rice. Cover and simmer gently until the water is absorbed, about 45 minutes. Let the rice cool to room temperature.

Meanwhile, soak the mushrooms in hot water for 15 minutes, then drain. If using shiitakes, trim and discard their tough stems. Slice the shiitakes or porcinis into narrow strips.

Heat a nonstick skillet. Combine the fresh mushrooms in the skillet with a little water, then cover and "sweat" them over medium heat until just wilted, about 3 minutes.

Combine the fresh and reconstituted mushrooms in a large mixing bowl with the rice mixture and all the remaining ingredients. Serve warm or at room temperature.

BROILED LEMON-GARLIC MUSHROOMS
Makes 4 to 6 servings

This preparation is similar to the previous recipe, but the lemon and garlic flavors make it compatible with Italian or fusion pasta dishes.

1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon natural granulated sugar
2 cloves garlic, minced
12 ounces fresh mushrooms, any variety (white, portabella, shiitake, crimini, baby bella, or a combination)
Minced fresh parsley for garnish

Combine the first 4 ingredients in a medium mixing bowl and stir together.

Wipe the mushrooms clean and remove stem ends that are dried up or don't come clean. If using shiitakes, remove and discard the stems. Leave the mushrooms whole (though if you're using large portabellas, slice them 1/4 inch thick).

Combine the mushrooms with the lemon-garlic mixture and stir together. Arrange the mushrooms in a shallow, foil-lined pan and pour any excess marinade over them.

Broil under a preheated oven broiler or a toaster oven broiler for 4 minutes, then stir. Broil for another 4 to 5 minutes, or until the mushrooms begin turning dark and are touched by charred spots. Remove from the broiler and transfer to a covered serving container until needed.

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