Let’s talk mushrooms. Quick show of hands: Who out there eats mushrooms?
I do, and you should too. Dr. Michael Greger at nutritionfacts.org has several videos on the benefits of mushrooms.
The website says this about mushrooms:
Mushrooms are an underappreciated component of healthy diets. They can play a role in a dietary cognitive portfolio (one mushroom—the bay bolete—even contains theanine, the relaxant phytonutrient in green tea) and may slow breast cancer growth by inhibiting the aromatase enzyme. Surprisingly, plain white mushrooms—the cheapest and most widely available variety—may work best and are among the most anti-oxidant rich. Though mushrooms were found free of E. coli., raw mushrooms may contain a naturally-occurring toxin called agaritine that is deactivated by heat, so mushrooms should be cooked.
Dr. Joel Fuhrman also touts the benefits of mushrooms at diseaseproof.com.
Today’s Meatless Monday idea is Meat Chili Wihout Meat. I got this from the Monday to Friday Cookbook by Michele Urvater. It’s a cookbook I’ve had for about 20 years. It was published in 1991.
What I do is take a pound or so of mushrooms and remove the stems and then break up the caps and toss them in a Dutch oven along with a chopped onion. I add a tablespoon of coriander, a tablespoon of cumin and two tablespoons of chili powder. Then pour a little water and sauté the mushrooms and onions in the spices. Then I add a couple cups of cooked beans and two cans odd diced tomatoes. Bring it to a boil then let simmer until you’re ready to eat. Serve with some fresh baked bread and a green salad, and you have a meal.
On a side note, I once found a Rachel Ray recipe for sloppy joes that used mushrooms in place of meat. Wish I knew where I misplaced that recipe.