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Mushrooms are currently popular and versatile ingredients in cooking, with their sales increasing by 20% in the past decade. They offer deep umami flavors that are hard to replicate with other meat-free ingredients, making them appealing to both vegetarians and carnivores. When buying fresh mushrooms, it is important to choose plump ones with a smooth surface and store them in a paper bag in the fridge. Dried mushrooms are also valuable pantry staples that can be ground into seasonings or rehydrated for soups and sauces. In addition to their nutritional benefits, mushrooms may also have positive effects on brain health, potentially reducing the risk of early dementia. When cooking with mushrooms, it is recommended to avoid overcrowding the pan and to season them towards the end of cooking to prevent them from becoming soggy. [Extracted from the article]

Put mushrooms, ½ tsp. garlic, 1 tsp. salt, and rosemary in a bowl. Tender and toothsome, woodsy and wild, deliciously earthy and yet seemingly not of this world - mushrooms are a natural wonder. Add shiitake mushrooms, beech mushrooms, and white parts of green onions; cook, stirring constantly, until mushrooms are just tender, 4 to 5 minutes. Add mushrooms and remaining 1 Tbsp. garlic; cook, stirring occasionally, until mushrooms are tender, 6 to 7 minutes. [Extracted from the article]

DIY OPTIONS For mushroom enthusiasts who want to expand into even more unusual varieties or grow mushrooms on a larger scale outside, spawn is available from online mushroom retailers like fieldforest.net. Fungi have captured our collective imagination, spawning a number of books and films. GROW KITS Countertop kits, which have exploded in popularity, are a perfect place to start for anyone who is new to growing mushrooms or has limited space. [Extracted from the article]

This article from People magazine provides information about different types of Japanese noodles and includes a recipe for sticky soba noodles with mushrooms and bok choy. The article explains that soba noodles are traditionally made with gluten-free buckwheat and have a nutty flavor. It also mentions ramen noodles, which are thin wheat noodles, and udon noodles, which are thick white wheat noodles. The recipe includes step-by-step instructions for cooking the noodles and preparing the dish. The article concludes with a note about the chef's intention to create a gluten-free dish that showcases the versatility of mushrooms. [Extracted from the article]

The article discusses that Kale is a nutritional powerhouse, providing vitamins A, C, and K along with minerals such as manganese, copper, and calcium. Topics discussed include Hot sausage and fire- roasted tomatoes give this bowl a kick; and it gets a nutty- sweet flavor when roasted that's turned up a notch when you preheat the pan, which deepens color and caramelization.

This article from People magazine provides a recipe for buckwheat crepes with eggs, ricotta, and mushrooms. The chef-owner of Lola's restaurant in New York City describes crepes as a versatile dish that can be customized to individual preferences. The recipe includes instructions for making the crepes, cooking the mushrooms, and preparing scrambled eggs. The dish is then assembled by placing ricotta, scrambled eggs, and mushrooms onto the crepes and folding them over. The recipe serves four people and takes a total of 25 minutes to make. [Extracted from the article]

The article offers several information on plants, plant based recipes, plantations and plant based edible products. Topics include burgers including mushroom, Italian white wheat and smoky sweet potato; benefits on eating plant based diet including low risk of diabetes, heart and weigh problems; and food products including Trader Joe's Carrot Spirals and Birds Eye White's Pearl Onions.

The article offers information on several kitchen appliances including antique workbench from Tzurit Or’s kitchen; wolf gas range from Sub-Zero Group Inc.; zephyr hood from Zephyr Ventilation; espresso machine from La Marzocco USA; and also includes several recipes including Wild Mushroom Galette, Cinnamon Roses.

The article discusses that mushrooms are the best thing for adding a taste of the area. It mentions that most mushrooms have a more intense flavor when dried, so the powder becomes an intense umami seasoning that can be used on its own or added to whole fresh mushrooms to extend their flavor; along with the recipe of beef rib roast with mushrooms & fennel.

The article discusses W. Peter Prestcott's shredded brussels sprouts sautéed with beef stock and heavy cream and roasted salmon with Pinot Noir sauce from the Hotel Sorrento, suffused with tarragon, fennel, and thyme. It mentions stewing up their relatives with juniper berries, mushrooms, onions, and so on and quartered lobster roasted in butter, flambéed with bourbon or sherry. It also mentions combination of Lipton onion soup mix and canned cranberry sauce.

Once you discover (or remember) how versatile, sustainable, and healthy mushrooms are, you'll want to find all sorts of ways to sneak more fungi into your diet. b Mix It up With Mushrooms B NO PURCHASE NECESSARY TO ENTER OR WIN. b Subject to Official Rules at armagazine.com/mushrooms. Soak dried mushrooms in hot water 20 minutes, then strain (reserving liquid), rinse, and use both the mushrooms and the liquid-turned-stock. b VOTE (AND WIN!) I Visit i armagazine.com/mushrooms to vote for your favorite "Mix It Up with Mushrooms" recipe - and be entered for the chance to win $1,000! B The average American eats 3 pounds of mushrooms every year, according to USDA estimations, but we're making the case for upping your intake. [Extracted from the article]

CRISPY CHICKEN OLIVIA, LOS ANGELES The "chicken" in chef Mario Alberto's dish is actually tender, masa harina - battered oyster mushrooms served with a gochujang dipping sauce. Chefs all over the country are reinventing the fried mushroom, taking the concept far beyond the classic basket of battered buttons. At Navy Blue in Houston, chef Aaron Bludorn fortifies his green peppercorn sauce with chicken jus as well as halibut bones "to give it a more fishy essence.". [Extracted from the article]

The article presents lists for several anti-inflammatory foods which help to reduce or promote chronic inflammation including cherries, avocado and mushroom. It highlights benefits of eating shiitake mushrooms daily to lowers inflammatory markers and improves immune system function. It also presents several recipes such as quinoa bowls with avocado and eggs.

The article presents resolutions and strategies to eat better. It presents recipe for Immunity Soup, Caraway Kraut and Homemade Labneh. It mentions chickpeas and mushrooms as immunity boosters, suggests to try the Exo Cricket Flour Protein Bars and Sweet Potato leaves, and do-it yourself project for Middle Eastern yogurt.

Pour onion-dressing mixture over cabbage; toss until combined and cabbage softens slightly, about 1 minute. Pkg. fresh medium-size king trumpet mushrooms b B 1 Tbsp. canola oil or peanut oil b B 3 cups thinly sliced green or purple cabbage (from 1 [4-lb.] cabbage) b B 1 small carrot, shredded on large holes of a box grater (about ¼ cup) b B ¼ cup chopped fresh mint or cilantro b B 3 Tbsp. fried onions or shallots (from 1 [16-oz.] 'The vegetables are really the star, [and] it tastes fabulously bold' B 1 small garlic clove b B 1 (2-in.) small fresh serrano chile or red Thai chile, unseeded and chopped b B ½ tsp. granulated sugar b B ¼ tsp. plus 1/8 tsp. fine sea salt, divided b B 3½ Tbsp. rice vinegar b B 1½ Tbsp. fish sauce b B ¼ cup thinly sliced red onion or shallot (from 1 [8-oz.]. [Extracted from the article]

The article offers information on pickling as an important Southern foodway, it mentions of preserved food jars and recipes for various food. These include preserved cremini mushroom jar, pickled plums and pickled turnips. It also discusses various recipes including Pimiento Cheese with Pickled Okra on Toast, Pickled Pearl Onions and Picked Okra.

The article discusses the health benefits of mushrooms and offers brief information on mushroom products. It is noted that it contains nutrients like potassium, which helps control blood pressure. It presents information on a study in 2017 that found fungi to be the best source for fighting antioxidants, ergothioneine and glutathione. Some of the new mushroom products include Mushroom Coffee Mix from Four Sigmatic, Pan's Mushroom Jerky and Purely Elizabeth Bars.

Photographs of several colors of nail polish and food including pink and neon, mushroom, and almond are presented.

Recipes for one-step side dishes and desserts are presented including creamed spinach and mushrooms, lemony snap peas, and chocolate-dipped cannoli with pistachios.

Several recipes for a balanced diet including veggie pizza, red rice stir-fry with mushrooms and greens, and roasted cod with squash and spicy red pepper sauce, are presented.

We're deep into cozy comfort-food season. And few things satisfy that craving like a juicy burger loaded with condiments. To make yours healthier, swap some of the meat for vegetables, [...]

In this article, the author discusses the food tradition from San Francisco, California. He mentions the Tartine Bakery located in the region for its famous baked products, and informs on the subdivision of the bakery Bar Tartine which consists of Italian, Danish and Hungarian style menus. He highlights several food menus from the bar which produces chewy crunch toast together with golden petals of bottarga and butter dried mushrooms.

Several recipes are presented including Chicken Tamales with Tomatillo-Cilantro Salsa, Tomatillo-Cilantro Salsa and Mushroom-and-Kale Tamales.

The article presents various tips and suggestions for a healthy diet. It suggests taking lots of leafy green vegetables, egg yolks and oranges which are rich in Vitamin C. It also suggests storing fresh and long-lasting vegetables in refrigerators and saving non-vegetarian foods for dinner. It also reports on the health benefits of skim milk, mushrooms, whole grain pasta and walnuts.

The article discusses the methods of food preservation. It states that preservation practices continue for canning and storing cases of tomatoes, pickles, peppers and mushrooms. In addition, the contemporary method includes small-batch foods with firing up on the stove while preparing dinner with soil and tending the fruits and vegetables.

Thick and juicy mushrooms, which are naturally packed with umami flavor, can be the star of many satisfying main dishes. From saucy sandwiches to comforting pastas and rustic soups, learn how to transform mushrooms into the main event with these helpful recipes. [ABSTRACT FROM AUTHOR]

Chef Ethan Hasbasco at The Rowe Inn in Ellsworth, Michigan, serves morels year-round and a five-course morel dinner May 13. Carrying morels six months of the year, Kempenich's sleek shop in Keg and Case Market specializes in just-picked mushrooms and other wild foods. Activities are both fungi-focused (a morel seminar and morel breakfast) and more broadly fun - carnival rides, a craft beer block party and a concert. [Extracted from the article]

The article highlights benefits of including mushrooms in one's diet. According to recent research, mushrooms may be champion disease fighters, helping to prevent cancer and heart disease. Not only do they taste earthy and delicious, they can aid weight-loss efforts. Fresh and dried mushrooms are rich in many of the nutrients body needs to operate properly. They are also the best land-based source of vitamin D. Many contain compounds called polysaccharides that bolster the immune system.

Looks into the author's fondness for eating mushrooms. Location where he gets the best mushrooms; Identification of the different types that are edible; Characteristics of the members of mycological societies emerging in the U.S.

Provides information on dried specialty mushrooms. Neutral hues of mushrooms; Recognition of mushrooms as good sources of B vitamins and folate; Benefits of recipes that use dried mushrooms.

Recommends vegetables that are ideal for grilling. Eggplant; Portebello mushrooms; Bell peppers; Asparagus.

Presents the recipe for Portobello mushroom jambalaya with chicken.

Offers tips on growing organic vegetables and presents recipes by Annie Somerville, an executive chef at Greens restaurants in San Francisco, California. Guidelines on organic gardening according to Steven Bradley, a gardening columnist; Ingredients for Wilted Spinach with Portobello Mushrooms; Procedures in making Fennel and Parsley Salad with Meyer Lemon.

Talks about the medicinal value of mushrooms. Reputation of mushrooms; Scientific findings on the therapeutic effects of mushrooms; Health benefits of mushrooms. INSETS: Finding maitakes without foraging;Alternative NOTES.

Focuses on wild mushrooms. Comparison of foraging for mushrooms with fishing or golf; Description of the environment where wild mushrooms grow; Poisonous mushrooms; Varieties; Cookery.