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Cardiovascular Health/Heart Disease/Hypertension
Fresh from the market mushrooms — with their earthy, umami flavors — add B vitamins, potassium and selenium to soups, stews and salads. Enjoy these sautéed herbed mushrooms over polenta, tossed with pasta, spread over pizza crust, or as a side for meat, poultry and fish.
Here's a tip for cleaning fresh mushrooms: Brush with a clean, dry vegetable brush. Make sure to avoid getting the mushrooms too wet as they'll become soggy even after cooking.
2 tablespoons unsalted butter
2 tablespoons olive oil
¼ cup chopped onion
2 cloves garlic, minced
1 pound chanterelle mushrooms, thinly sliced
1 pound mixed cremini and button mushrooms, thinly sliced
2 tablespoons chopped parsley
2 teaspoons fresh thyme
1 teaspoon salt*
¼ teaspoon pepper
Before you begin: Wash your hands.
*Use ½ teaspoon salt to reduce sodium to 205mg per serving.
Serving Size: 171 grams
Calories: 120; Calories from fat: 80; Total fat: 9g; Saturated fat: 3g; Trans fat: 0g; Cholesterol: 10mg; Sodium 400mg; Total carbohydrate: 10g; Dietary fiber: 4g; Sugars 2g; Protein: 3g
Credit: Napier, Kristine, MPH, RD, Editor for the Food and Culinary Practice Group, Academy of Nutrition and Dietetics, American Dietetic Association Cooking Healthy Across America. New York: John Wiley and Sons, 2005.
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