“The Healthy Gourmet”
May 13, 2010
More on Mushrooms – last week we looked at different kinds of mushrooms and how wonderful they are for you, not to mention yummy. So this week, as promised, I want to share my favorite mushroom recipes with you.
Italian Mushroom and Celery Salad
½ c cremini or white button mushrooms, very thinly sliced
4 celery stalks, from the heart of the celery, very thinly sliced
2 T chopped fresh flat leaf parsley
1 T minced chives
Salt and freshly ground pepper
1 ½ T fresh lemon juice
¼ c extra virgin olive oil (or canola oil to save a few calories and fat grams)
2 ounces shaved Parmesan
Toss together the mushrooms, celery, parsley, and chives and season with salt and pepper. In a separate bowl whisk together the lemon juice and olive oil. Toss with the vegetables. Just before serving toss again with the Parmesan cheese.
This salad may be assembled hours before serving, just wait to toss with the dressing and Parmesan until just before serving.
Saturated Fat 3.8g
Serves 4 (side dish)
1 teaspoon olive oil
1 pound mushrooms, cleaned and stems trimmed, quartered if large
1 teaspoon dried thyme or 1 tablespoon fresh thyme
2 tablespoons minced fresh parsley
1/2 teaspoon kosher salt
freshly ground pepper
Heat oil in a non-stick skillet saute pan. Add mushrooms, cook, tossing frequently until caps are browned.
Reduce the heat to medium-low, add seasonings and continue to cook until mushrooms exude liquid, then increase heat to evaporate most of that liquid. The entire cooking time should be about 7 minutes.
Cool, freeze and reheat in microwave.
Saturated Fat 0.25g
Grilled Mushrooms with Hummus
Serves 4 (main course)
4 large Portabello mushrooms, trim stalks
1/4 cup olive oil
2 medium ripe tomatoes, quartered and deseeded
1 large ripe avocado, halved and peeled
4 ounces Greek feta cheese, crumbled
2 tsp cider vinegar
salt and ground black pepper to taste
1/3 cup ready-made hummus
sliced grilled ciabatta bread to serve
Preheat a grill on medium-high heat.
Brush mushrooms on both sides with 2 tbsps olive oil. Place mushrooms in a grill rack or pan and cook for 3-4 minutes on each side or until tender and heated through. Set aside.
Cut the tomatoes and avocado into small pieces and place into a medium bowl. Stir in the feta cheese.
To make the dressing, combine the remaining oil and vinegar in a small screw-top jar. Shake well to combine. Pour dressing over the tomato and avocado mixture and toss gently to combine.
Place the mushrooms, stem side up, on serving plates. Top evenly with hummus and avocado mixture. Season with salt and pepper and serve with grilled ciabatta bread.
Saturated Fat 8g