The Mighty Mushroom Online

Every time my family ordered pizza when I was young, my dad would try to sneak mushrooms onto the pizza, possibly tucked under the cheese layer according to specific instructions given to the pizza shop. Although he loved them, I was convinced that one mushroom could ruin the entire pizza. Since I’m older and have developed a more refined taste (ok fine, I still enjoy Cinnamon Toast Crunch), I’ve come to appreciate the uniqueness of mushrooms in the realm of food. They can adapt to almost every dish thanks to their incredible array of tastes and textures. Also, as a sort of icing I’ve discovered that mushrooms are extremely beneficial for your well-being. This is my tribute to the mushroom.

Health Benefits

When it comes to health, edible mushrooms are a just as good as other super-foods green tea and broccoli. albino penis envy were made from mushrooms. As they comprise 80-90% water mushrooms have a low calorie intake, but they’re still high in fiber. They’re cholesterol-free and fat-free and are very low in sodium (especially good for those on the hypertensive diet). Here are some other reasons to sneak more mushrooms into your cooking:

  • Mushrooms can be considered probiotic. This means that they help the body to strengthen itself and fighting off diseases. The probiotic power comes from their high percentage of the nutrients riboflavin and riboflavin.
  • Mushrooms are an excellent source of potassium, a mineral which helps lower blood pressure and reduce the chance of suffering from stroke. The medium portabella mushrooms contain more potassium than a glass of orange juice or banana.
  • For decades, anti-cancer research has been focused on phytonutrients in mushrooms. In many countries medicinal mushrooms are utilized as an adjunct to other cancer treatment.
White (Button).

White mushrooms vary in colors ranging from white to light brown, and come in a variety of sizes. White mushrooms are smaller in size. mushroom are called button and are the most commonly used mushroom in cooking. They are available in a lot of grocery stores. White mushrooms can be mild to delicate in flavor when they are freshly picked. As the caps darken they acquire a more rich taste.

  • Recent studies have revealed that white mushrooms may reduce the risks of prostrate and breast cancer.
Grilled Lemon Shrimp with Mushrooms

This healthy meal is perfectly seasoned with light lemon juice and garlic. It is grilled to perfection and then packed inside pita. Carb-friendly and delicious!


8 oz. fresh white mushrooms

1 lb. Large shrimp, peeled and deveined

2 medium-sized zucchinis, sliced 1 inch thick (about 2 1/2 C.)

1 medium-sized red onion cut into 8 wedges

1/4 C. olive oil

2 Tbs. Fresh lemon juice

2 teaspoons minced garlic

1 teaspoon. dried oregano leaves, crushed

1/2 tsp. salt

1/4 teaspoon ground black pepper

4 pitas, warmed

Cucumber Yogurt Sauce:

1 C. plain low-fat yogurt

1 C. peeled, seeded and diced cucumber

1 Tbs. 1 Tbs. chopped fresh mint or parsley

1 tsp. minced garlic

1/2 tsp. salt


Preheat the grill outside or broiler until it is hot. Small mushrooms can be left whole or cut in half, while you can chop the larger ones. Place mushrooms, shrimps, red onions, and zucchini in a large bowl. In a small bowl combine olive oil as well as lemon juice, garlic, oregano, black pepper, salt, and pour over vegetables; mix until coated. Place the shrimp and vegetables on a grilling rack for vegetables or a rack in broiler pan. Grill or broil, but not more than 6 inches away from the heat until vegetables and shrimp are cooked through, approximately 8 minutes, stirring often and brushing occasionally with remaining marinade. Serve Cucumber Yogurt Sauce on pitas

Mix all ingredients together in one bowl, then mix thoroughly to create sauce. It will yield approximately 1 1/2 cups.

Yield: 4 portions

From: St. Pete Times

Information about nutrition per serving 308 calories, 25gm Protein 16gm Fat

Crimini/Cremini/Italian Brown

Crimini mushrooms look like white mushrooms, but they have a darker color. They range between light brown and dark brown. They are firmer in texture and a stronger, earthier taste than white mushrooms. They are a fantastic substitute for white mushrooms in all recipes and work especially well with beef.

  • Crimini mushrooms are an excellent source of selenium that is necessary for the proper function of the antioxidant system in the body. Selenium aids in the prevention of cancer, arthritis, as well as asthma. Crimini mushrooms also are a fantastic source of zinc that is an essential mineral for the immune system.
Vegetarian Hobo Dinner

Cooked over hot coals, this meal is made with Boca “meat” and mushrooms, carrots, and potatoes.


2 carrots, sliced

6-8 new potatoes, quartered

1/2 onion, lg. chunks

2 shallots, cut into slices

2-3 cloves garlic, lg. chunks

8-10 Cremini mushrooms halved or whole

4 to 5 Tbs. Olive oil

2 Tbs. 2 Tbs.

1 pkg frozen Boca ground “meat”

Salt and pepper to suit your taste

season salt, dash


Mix all the vegetables that have been cut in a bowl. Create two pockets using aluminum foil with a heavy-duty coating, which is then doubled. Layer vegetables on the bottom. Then, add Boca ground “meat”. Layer the final layer of veggies. Pour 1-2 Tbs. Use 1-2 tablespoons olive oil for every meal. If you are able, drizzle butter on top. Season with salt, pepper and sprinkle with salt. Fold foil to make an airtight seal. Flip it over halfway. Have ketchup on hand and enjoy!


Portabellas may grow up to 6 inches in size and are a substantial relative to white mushrooms. Portabellas are harder to eat than white and crimini mushrooms. Because of their extended growth cycle, they possess more meaty, dense texture and flavor, making them delicious on sandwiches.

Portabella Pizza

This tasty, crust-less pizza with cheese, tomatoes, and mushrooms is a part of a low-carb diet.


1 to 2 tsp. extra-virgin olive oil

1 clove garlic, peeled, minced

6 oz. portabella mushroom caps (about 4), cleaned, stems removed

Salt, a pinch and freshly ground black pepper to taste.

12 oz. 12 Oz.

2 tomatoes fresh, cut roast or broiled. Oregano leaf or optional


Preheat the oven to 450°F. Mix the garlic, oil and olive oil in a small bowl. The oil mixture should be rubbed on all sides of the caps of mushrooms. Place the caps, with the top side down, in a circular arrangement on a baking sheet coated with oil. Sprinkle salt and pepper on top. Place the tomato, basil and cheese slices in an orderly circle over the mushrooms. Sprinkle oregano if desired. Bake until the cheese is melted approximately 3 to 5 minutes. Remove the baking sheet from the oven and serve.

Shitake (Oak/Chinese/Black Forest)

Shitake caps come with an intense woodsy taste and a soft, spongy feel. They vary in shades ranging from tan to dark brown with broad, umbrella-shaped caps. Shitake mushrooms last for until 14 days and the discarded stems are used to enhance the flavor of soup stocks.

  • Shitake mushrooms have been used for centuries throughout East Asia to combat colds and flues. They’ve been proven to boost immunity in fighting infection and to prevent tumors. Shitake can also be utilized to combat nutritional deficiencies as well in liver disorders.
Miso Soup


4 C. water

1 to 2 C. chopped organic vegetables

1 1/2 Tbs. 1 1/2 Tbs.

Miso Firm tofu, diced into cubes of 1/2 inch size

A 3 inch piece of dried seaweed called wakame (found in most health food stores).

2 Shitake mushrooms organic, dried (Can be prepared to soak according to package instructions.)


Bring the water to a boil in a small saucepan. Add chopped mushrooms and chopped vegetables to the water that is boiling. Reduce the heat to low, cover and simmer vegetables until they are tender (about 8-15 min depending on what vegetables were used). After vegetables have simmered for about 5 minutes take a 1/4 C. boiling vegetable broth that has been boiled in an additional bowl. Mix miso in a bowl until it is the consistency of a paste. Mix the miso mixture and tofu. Set bowl aside for a few hours to allow the vegetables to soften. Break seaweed into pieces and add it to the pot.

When the vegetables are cooked when they’re tender, add the miso sauce from the bowl into the pot. Allow to stand for 3 – 4 minutes. Miso should not be heated in high temperatures since it can kill microorganisms that aid digestion and heal. This soup is made in a way that is intuitive. You can try adding or removing miso, and various vegetable combinations. Honor your body’s wisdom as you play around with the recipe for miso soup. This soup is an uplifting one.