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ovetto – an egg-shaped cuttong board

January 05, 2009 By: Indigo Category: Design, cooking, eat No Comments →

EAT MUSHROOMS

September 25, 2007 By: Indigo Category: eat No Comments →

Minerals in Mushrooms. The focus on the nutritional value of brightly colored fruits and vegetables has unintentionally left mushrooms in the dark. Mushrooms provide a similar number of nutrients as brightly colored fruits and vegetables.

Selenium is a mineral that works as an antioxidant to protect body cells from damage that might lead to heart disease, some cancers and other diseases of aging⁵. It also has been found to be important for the immune system and fertility in men⁶. Many foods of animal origin and grains are good sources of selenium, but mushrooms are among the richest sources of selenium in the produce aisle and provide 8-22 mcg per serving¹. This is good news for vegetarians, whose sources of selenium are limited.
Ergothioneine is a naturally occurring antioxidant that also may help protect the body’s cells. Mushrooms provide 2.8-4.9 mg of ergothioneine per serving of white, Portabella or crimini mushrooms⁷.
Copper helps make red blood cells, which carry oxygen throughout the body. Copper also helps keep bones and nerves healthy^1,2,5.
Potassium is an important mineral many people do not get enough of. It aids in the maintenance of normal fluid and mineral balance, which helps control blood pressure. It also plays a role in making sure nerves and muscles, including the heart, function properly. Mushrooms have 267- 407 mg of potassium per serving, which is 9 percent of the Daily Value

Angelhair Pasta with Portabellas, leeks and Balsamic Vinegar
Ingredients:

10 ounces dried angelhair pasta
5 tablespoons extra-virgin olive oil
1 large leek or two bunches scallions. Cut into ?-inch pieces including some of the green
4 garlic cloves, minced
1 6-ounce package sliced Portabella caps
1 tablespoon balsamic vinegar
salt

Preparation:

Pour the oil into a saut? pan and heat over medium heat for about 30 seconds. Saut? the leek for about 2 minutes until softened. Add the garlic and saut? for another 30 seconds. Add the mushrooms and saut?, stirring frequently, until the mushrooms are wilted and the liquid they have given off has evaporated. Add the balsamic vinegar, stir well, and season with salt to taste.

Bring a large pot of lightly salted water to a boil and add the pasta, stirring to make sure the pasta is well separated. Boil 2-3 minutes, until done. Drain and transfer to a large bowl. Serves 4