Many people don’t realize that mushrooms are available in many states, both Northern and Southern, during the colder months. Mushrooms are absolutely one of my favorite foods — I’m always doubling the amount called for in recipes. I add them to everything, I throw them in mac n’ cheese, on top of pizza, and into scrambled eggs. They have a great earthy flavor and add an amazing meaty texture to my vegetarian meals. These delicious fungi offer nutritional benefits as well, serving as great sources of phosphorus, magnesium, potassium, selenium and dietary fiber, nutrients that are often lacking in highly processed foods. Some varieties even contain amino acids, or protein, such as white button mushrooms, which contain more protein than kidney beans. The following recipe is great for those who only kinda-sorta like mushrooms. (I have proof, my boyfriend cleaned his plate.) This recipe goes well with with pecan crusted salmon and homemade rolls. Bonus ecological points for using mushrooms in winter meals: certain types, when grown along waterways, act as micro-filters.
1 tablespoon olive oil
1 pound fresh mushrooms
1 teaspoon Italian seasoning
1/4 cup dry white wine (ask your wine shop to recommend a local organic vineyard)
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons chopped fresh chives
1. Heat oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
2. Add the wine and garlic, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.