- “Something
Different”
- Mushroom Magic
- BY DANA JACOBI FOR THE AMERICAN
INSTITUTE FOR CANCER RESEARCH
September is
National Mushroom Month. It’s also Prostate Cancer Awareness
Month, a fortuitous coincidence, as mushrooms are rich in selenium,
a mineral that, according to various studies, appears to help
lower the risk of prostate cancer. They are also delicious and
multi-talented in the ways they can be used, from thin raw slices
in a salad to a meaty portobello burger.
Mushrooms provide
intense flavor with little effort. Since they contain no fat
and few calories, there are many reasons for eating them regularly.
Fresh mushrooms are fairly perishable, but they make quick additions
to many dishes, and so are good to have on hand, ready to use.
A simple way
to prepare them is to slice white cremini and oven roast them.
(Creminis look like white button mushrooms but have the dark
brown color of a portobello and the same rich flavor. In fact,
they are baby portobellos.) Once roasted, they keep for days
in the fridge, or longer in the freezer, to be used later in
soups, sauces, salads, or egg dishes like omelets.
There are three
stages to sautéing mushrooms. In a regular skillet over
high heat, using little or no fat, mushrooms first sweat and
make a squeaking sound. Then, they release their liquid. Because
they let out lots of moisture, you must use a pan large enough
to let the liquid evaporate quickly, so the mushrooms don’t
stew and get mushy. Finally, as the moisture boils off, the mushrooms
will brown, turning firm and meaty.
Store mushrooms
in the refrigerator, loose, in a plain paper bag. Do not worry
if the mushrooms wrinkle and dry out a bit. This just concentrates
their flavor further. To clean them, simply wipe with a damp
paper towel. If you must wash them, do it right before using,
and dry them well or they will quickly become spongy and soft.
Mushroom
Pâté - Makes 1 cup.
- 3/4 lb. white
and cremini mushrooms, stems removed
- 3 large garlic
cloves, peeled
- 1 Tbsp. extra
virgin olive oil
- 1 tsp. dried
thyme
- 1/4 cup reduced-fat
cream cheese
- 1/4 cup warm
water
- 1/4 tsp. salt
- Freshly ground
black pepper
Cut large mushrooms
in half, then slice as thinly as possible. Cut garlic cloves
lengthwise into thick slices.
Heat oil in
a medium skillet over medium heat. Add garlic and sauté
until pale gold, turning so it colors evenly. Remove and set
aside. Add mushrooms to pan. Increase heat to medium-high. Cook
until mushrooms release their liquid and are steaming. Add thyme
and garlic. Cover pan tightly, and cook until mushrooms are soft,
about 10 minutes, adding 1 or 2 tablespoons water if pan starts
getting dry.
Meanwhile,
in a small bowl, use the back of a spoon to cream the cheese
with water until mostly incorporated. Add salt and several grinds
of pepper. (There will be some small lumps.)
When mushrooms
are soft, transfer to a blender. Add cheese mixture. Blend to
a rough purée, with some small chunks remaining.
Return mixture
to the pan. Cook over medium-high heat, stirring constantly,
until it thickens and clings together, about 3 minutes. Remove
from heat and cool slightly. Taste and add salt and pepper as
needed. Transfer mixture to a container and cool to room temperature.
Serve immediately,
or cover and refrigerate up to 2 days. Serve pâté
chilled or at room temperature, as a spread for crackers or a
dip for red pepper and celery sticks.
Per two-tablespoon serving: 43 calories, 3 g. total fat (1 g.
saturated fat), 2 g. carbohydrate, 2 g. protein, 0 g. dietary
fiber, 98 mg. sodium.
__________
“Something
Different” is written for the American Institute for Cancer
Research (AICR) by Dana Jacobi, author of The Joy of Soy, and
recipe creator for AICR’s Stopping Cancer Before It Starts.
- AICR offers
a Nutrition Hotline (1-800-843-8114) Monday-Friday, 9 a.m. to
5 p.m. ET, a free service that allows you to ask a registered
dietitian questions about diet, nutrition and cancer. The American
Institute for Cancer Research is the only major cancer charity
focusing exclusively on the link between diet, nutrition and
cancer. The Institute provides a range of education programs
that help millions of Americans learn to make changes for lower
cancer risk. AICR also supports innovative research in cancer
prevention and treatment at universities, hospitals and research
centers across the U.S. The Institute has provided more than
$65 million in funding for research in diet, nutrition and cancer.
AICR’s Web address is www.aicr.org. AICR is a member of
the World Cancer Research Fund International.
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- ARTICLE POSTED
SEPTEMBER 06, 2003
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