Shiitake, crimini, portabella, enoki, oyster, morels, wood ears, or white—whether tossed in a salad, arranged on a pizza or polenta, added to a stir-fry, or stirred into pasta, stew, or soup, mushrooms add earthy flavors.
Nutritionally, mushrooms are low in calories, cholesterol-free, and essentially fat- and sodium-free. They provide many B vitamins; potassium, which promotes heart health; selenium, an antioxidant that may be heart-healthy; and copper, a partner to iron in building red blood cells. Mushrooms may supply cancer-protective phytonutrients.
Tip: For best flavor, refrigerate them in paper bags or covered with paper towels; enjoy them at their peak freshness.
During National Mushroom Month, prepare a dish with specialty mushrooms for distinctive flavors.
Portopasta
- 6 to 8 ounces portabella mushrooms
- 2 tablespoons olive oil
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped sweet red pepper
- 1 teaspoon minced garlic
- 2 cups prepared marinara sauce
- 8 ounces pasta, cooked according to package directions
- Salt and pepper to taste
Slice portabellas. In a large skillet, heat oil. Add portabellas, onion, red pepper, and garlic; cook and stir until mushrooms are tender, 5 to 6 minutes. Stir in prepared sauce; heat until hot, about 3 minutes. Add pasta; toss until well combined. Season with salt and pepper to taste. Makes 4 (1 1/2-cup) portions.
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