Friday Foodie Fix
This week’s Secret Ingredient for Friday Foodie Fix is Mushrooms! I grew up just around the corner from Kennet Square, PA, better known as the Mushroom Capital of the World. I’m not sure if I ever ate mushrooms when I lived at home. I was such a picky eater as a kid. Now, I love to add mushrooms to my meals. They add a depth of flavor and tons of great nutrients. Mushrooms are high in fiber and contain niacin, riboflavin, thiamine, iron, selenium, potassium copper and phosphorus. Here’s the best part, mushrooms are one of the few natural sources of Vitamin D. Yeah!!! Too many folks do not get enough Vitamin D.
Mushrooms at Harrods by randomduck
There are so many great edible varieties of mushrooms. I don’t often use the white button mushroom but they’re the most common. There are cremini or baby bella which refers to the fact that it’s a baby portabello mushroom. Also shiitake, oyster, enoki, maitake, procini, morel, chanterelles, trumpet and beech. Then there are the black truffle and white truffle mushrooms. These look like little balls of, well let’s just say they don’t look like something you would pick up and eat. The Gourmet Food Store offers ideas on how to cook with truffles.
Don’t clean your mushrooms until you are ready to use them. Brushing them off with a damp paper towel or brush works great. Wet mushrooms will cook up to be tough and chewy so don’t wash under water. To store your fresh mushrooms keep them in the refrigerator crisper. They like cool damp air. Make sure they are vented and not sealed. A paper bag works great. If you have dried mushrooms, keep them in an airtight container. To use, soak them in hot water an hour before using. Don’t toss out the water but use it in your recipes. Just make sure you strained it for any dirt or twigs.
Modern Mushroom and Mushroom Council websites provide great information on the history, production, nutrition, cooking, and storage of mushrooms, plus descriptions of the taste and use of each variety of mushroom.
Here are a few of my recipes with mushrooms:
Buffalo Wine & Cranberry Sausage with Pork
Chilean Sea Bass with Spinach and Mushrooms
Please share your original recipes by linking your blog post here with Mr. Linky. If you don’t have a blog please add your recipe in the comments. To read more about the rules, check out our Friday Foodie Fix page.
Next week’s Secret Ingredient is ……………………Blueberries!
Hope I did it right! 🙂 That first recipe with the pork looks delicious!
Hope I did it right! 🙂 That first recipe with the pork looks delicious!
Speaking of if I did the right thing I forgot to include my recipe title, DUH! It's the same one I used this Wed. (hope that's ok) Not yo' Nacho
Speaking of if I did the right thing I forgot to include my recipe title, DUH! It’s the same one I used this Wed. (hope that’s ok) Not yo’ Nacho
Finally got it right I think! Your Pizza Soup looks intriguing.
Jessie- So glad you joined in!
Finally got it right I think! Your Pizza Soup looks intriguing.
Jessie- So glad you joined in!
Ok I got them up for Friday this time! The maitake stirfry was an experiment with a new type of culinary mushroom that I had not ever tried before, it is also called "hen of the woods" – this stirfry creation happened to go awesomely with some homemade Mongolian beef! And the morel ravioli is probably the single recipe that I am most proud of creating, one for creating a unique recipe with morels, but I think even more so creating a GF ravioli that actually worked like real pasta should and didn't fall apart! Great theme this week, I love using mushrooms in my cooking!!
Jenn- Wow I am super impressed. I need to check out these recipes!
Ok I got them up for Friday this time! The maitake stirfry was an experiment with a new type of culinary mushroom that I had not ever tried before, it is also called “hen of the woods” – this stirfry creation happened to go awesomely with some homemade Mongolian beef! And the morel ravioli is probably the single recipe that I am most proud of creating, one for creating a unique recipe with morels, but I think even more so creating a GF ravioli that actually worked like real pasta should and didn’t fall apart! Great theme this week, I love using mushrooms in my cooking!!
Jenn- Wow I am super impressed. I need to check out these recipes!
Very informative post, Diane!! My SIL lived and worked near Kennet Square for a while working with horses. So I was familiar with the mushroom connection. 🙂 BTW, I never ate mushrooms growing up either. It's another new food that I've enjoyed the last few years.
I've added one recipe and will come back to add the one I made last night later, at which time I'll check out all the other wonderful recipes that will have been added! Another reason to look forward to Fridays!!
Thanks, Diane, for the FFF! 🙂
Shirley
Very informative post, Diane!! My SIL lived and worked near Kennet Square for a while working with horses. So I was familiar with the mushroom connection. 🙂 BTW, I never ate mushrooms growing up either. It’s another new food that I’ve enjoyed the last few years.
I’ve added one recipe and will come back to add the one I made last night later, at which time I’ll check out all the other wonderful recipes that will have been added! Another reason to look forward to Fridays!!
Thanks, Diane, for the FFF! 🙂
Shirley
Oops, sorry I completely forgot to check for gluten-free. It is wheat-free though 🙂 Feel free to remove that one, as the other one is GF. Thanks!
Alisa- no problem. Not everyone who checks out this blog lives gluten free. Just making sure anyone new to it knows. I love all food, it's just that all food doesn't love me back.
Great tips on mushrooms, Diane. Have you ever come across info regarding the growing material- that it sometimes includes barley?
Karina- I have not seen that but will read up. Have you? Good question? So far I've seen straw, corn cobs, cotton seed and cocoa seed hulls, gypsum and nitrogen supplements. I guess it's always good to check everything you eat! Thank you for sharing your recipe today! Love the photo.
Great tips on mushrooms, Diane. Have you ever come across info regarding the growing material- that it sometimes includes barley?
Karina- I have not seen that but will read up. Have you? Good question? So far I’ve seen straw, corn cobs, cotton seed and cocoa seed hulls, gypsum and nitrogen supplements. I guess it’s always good to check everything you eat! Thank you for sharing your recipe today! Love the photo.
When it gets too warm in the spring and summer months, I like to make Mushroom Salad for my family. It keeps me from having to use the stove! The bonus to this recipe is that my two young daughters can help me make it. I love your weekly Friday Foodie Fix – look forward reading it every week for the interesting facts about the featured ingredients. Thanks so much.
When it gets too warm in the spring and summer months, I like to make Mushroom Salad for my family. It keeps me from having to use the stove! The bonus to this recipe is that my two young daughters can help me make it. I love your weekly Friday Foodie Fix – look forward reading it every week for the interesting facts about the featured ingredients. Thanks so much.
I never knew why you weren't supposed to wash them with water. Thanks for the nutritional info too. My husband always claims they have no nutritional value. 🙂
Linda- You know I didn't realize they had as much of the good stuff in there either. I'm really enjoying learning more about each ingredient to write up these Friday Foodie Fix posts. The more I learn about the fruits and vegetables, the more I like! Thank you for sharing!
I never knew why you weren’t supposed to wash them with water. Thanks for the nutritional info too. My husband always claims they have no nutritional value. 🙂
Linda- You know I didn’t realize they had as much of the good stuff in there either. I’m really enjoying learning more about each ingredient to write up these Friday Foodie Fix posts. The more I learn about the fruits and vegetables, the more I like! Thank you for sharing!
I posted two! I hope that's okay, I am indecisive 🙂
Alisa- You can post as many as you like. Note to all those living gluten free, this recipe is NOT gluten free. Barley is off the table along with wheat, rye and any oats not listed as gluten free. And as always, check your ingredients before you start cooking!
I posted two! I hope that’s okay, I am indecisive 🙂
Alisa- You can post as many as you like. Note to all those living gluten free, this recipe is NOT gluten free. Barley is off the table along with wheat, rye and any oats not listed as gluten free. And as always, check your ingredients before you start cooking!
Oops, sorry I completely forgot to check for gluten-free. It is wheat-free though 🙂 Feel free to remove that one, as the other one is GF. Thanks!
Alisa- no problem. Not everyone who checks out this blog lives gluten free. Just making sure anyone new to it knows. I love all food, it’s just that all food doesn’t love me back.
I knew mushrooms were good eats, but had no idea they had vitamin D. Thanks for all the information!
Heather- I love finding out new things about each week's secret ingredient. Thank you for taking time to comment.
I knew mushrooms were good eats, but had no idea they had vitamin D. Thanks for all the information!
Heather- I love finding out new things about each week’s secret ingredient. Thank you for taking time to comment.
These all look so great! I'm a huge fan of mushrooms. I eat them many times a week!
Dianne- Mushroom Soup Queen! Thank you for sharing your recipes.
These all look so great! I’m a huge fan of mushrooms. I eat them many times a week!
Dianne- Mushroom Soup Queen! Thank you for sharing your recipes.
Okay, I finally added my "new" recipe using mushrooms. Hope you like it!! Sorry for the delay, but yesterday I ended up spending quality time with my 21-year old son at his new apt, etc. … I never pass that opportunity up!
Can't wait to check out all of these recipes … thanks you guys and thanks, Diane, for the FFF!
Hugs to all!
Shirley
Okay, I finally added my “new” recipe using mushrooms. Hope you like it!! Sorry for the delay, but yesterday I ended up spending quality time with my 21-year old son at his new apt, etc. … I never pass that opportunity up!
Can’t wait to check out all of these recipes … thanks you guys and thanks, Diane, for the FFF!
Hugs to all!
Shirley