Did you know March is National Nutrition Month? I didn’t either until I was asked to share some insight about the Mushroom Council and the Mushroom channel. We love LOVE mushrooms in our family so of course I wanted to jump in and share some mushroom ideas. March is National Nutrition Month and the key theme for 2013 is “Eat Right, Your Way, Every Day.”
How does your family add mushrooms to the menu in a way that suits your family’s tastes and health goals?
I like to sauté them and include as part of a main dish as well as a side dish all by themselves. We also like to each them whole as a snack and sliced up in salads. So today I’m going to share how I sauté mushrooms.
Ingredients:
- 1 package Mushrooms – I used white button mushrooms
- 1 Tablespoons butter
- 1/4 cup chopped onion
- Spices – garlic, pepper, salt or a mixed seasoning
I like to use pre-mixed seasoning. Chef Shake from the Spice Hunter.. so perfectly yummy with mushrooms!
You can buy mushrooms pre-packed, already sliced or whole. Some stores also carry mushrooms in a big bin than you can pick out which ones you want and only buy as many as you need.
Making Sautéed Mushrooms
- Wash the mushrooms to remove the dirt. Don’t scrub, you won’t get them sparkly white, you just want to gently rub them clean.
- Slice the mushrooms. You can leave the stems on, but cut off the bottom 1/4 inch first.
- Add butter to a skillet and melt on medium to medium high.
- Add mushrooms and stir to make sure all the mushrooms get some of the butter. Cook for a minute.
- Add spices to taste.
- Add in onions and allow to cooke for a few minutes.
I like the onions to be a little crispy to balance the softness of the mushrooms. If you prefer a more cooked onion, add the onions into the skillet fist and cook down for a few minutes before adding in the mushrooms.
You can use these mushrooms as nice finishing touch to a grilled steak, as a side flavor to your favorite dinner or mix into a sauce. (They are GREAT in pasta sauce… red or white.)
Did you know: Due to mushrooms’ hearty texture they are the perfect ingredient to swap in for a portion of meat in your favorite recipes. Plus, finely diced mushrooms can be blended with meat. For more information and recipes, please refer to the Musshroom Council’s swapability resource.
We also like to eat mushrooms raw in salads. They add a great texture and pick up other flavors really well.
More info about mushrooms:
Mushrooms are a superfood that can be included in your diet as a key ingredient to enhance flavor, extend portion sizes and bring an extra serving of vegetables to the plate for breakfast, lunch, appetizers and dinner. Since mushrooms are a versatile food that can be included a meals from breakfast to dinner, they are a great fit for talking about National Nutrition Month.
Mushrooms are:
- Fat-free
- Low-calorie
- Nutrient-dense
- Contain natural antioxidants
- Include essential vitamins and minerals
- Always in season
- Inexpensive
- Versatile
- Natural source of vitamins D and B
Interesting Mushroom info for you…
The Mushroom Council
The Mushroom Council is composed of fresh-market mushroom producers or importers. The main mission behind the Mushroom Council is to promote the consumption and usage of mushrooms in a variety of meals.
The Mushroom Channel
Check out mushroominfo.com for more great mushroom recipes, nutritional information and current happenings with the Mushroom Council. You can also connect via Facebook, Twitter, and Pin
Learn more about Mushrooms
Twitter Party on Wednesday, March 20th 8-9 PM EST
Follow the hashtag #MushroomDish to jump into the conversation about everything mushrooms!
Disclaimer: this post is sponsored. However, all opinions are 100% my own and yes, we absolutely do really love mushrooms – I ate that plateful you see above!
