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Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Feb. 13, 2008 / 7 Adar I 5768

Sauteed mushroom, blue cheese and pecan relish with toast points; stuffed mushrooms — and the not so gourmet mushroom 'n' beer mac 'n' cheese

By Allison Askins


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http://www.JewishWorldReview.com | Maybe you haven't given mushrooms much thought.

Or maybe you're not a fan.

It might be time to reconsider. There are so many tasty things that can be done with mushrooms — add them to soups, stews, spaghetti sauces, omelets, quesadillas, pizzas, as a dip on toast points or as an appetizer stuffed with yummy combinations of cheeses and other veggies.

Mushrooms not only add a depth of flavor to other dishes, they're also healthy, containing Vitamin D and the B vitamins riboflavin, niacin and pantothenic acid.

That makes mushrooms a great way to add more color to our diet.

Rich warm browns are cozy, warming our tummies as we snuggle into winter.

With mushrooms you also have options.

Choose a white button mushroom, the most popular, and add it to salads or pasta dishes. According to the Mushroom Council, about 90 percent of the mushrooms consumed in this country are white buttons.

Criminis are another variety. These have a shape similar to white buttons, but they range in color from tan to rich brown with a firmer cap than the button variety.

Portobellos are larger mushrooms, measuring up to six inches in diameter. These dramatic creatures have a rich flavor that vegetarians often substitute for meat dishes. Grilled portobellos make scrumptious sandwiches.

Shiitakes are yet another variety, and also have broader caps, much like an umbrella. They, too, have a meaty texture, and are often served in Asian dishes.

A lesser known variety is the maitake. These capless mushrooms are ripply in texture, looking much like a delicate stack of lace.

So, add some mushrooms to your plate this winter. Keep them on hand to saute and serve in thick chunks along with steaks or chops. Or add them to your next batch of pasta. They're also yummy sauteed and served on top of burgers or as a side with other grilled veggies such as red and green peppers.

That's sure to warm your plate when the evenings grow shorter, bringing with them the crisp chill.


SAUTEED MUSHROOM, BLUE CHEESE AND PECAN RELISH WITH TOAST POINTS

5 servings


2 tablespoons olive oil

1 8-ounce container crimini mushrooms, cleaned with a paper towel, stems removed

1/2 cup chopped pecans

1/2 cup crumbled blue cheese

1 tablespoon balsamic vinegar 1

10 slices good quality bread, sliced (French bread works well.) Thinly slice mushrooms.

In large skillet, heat oil over medium heat. Add mushrooms and pecans. Saute for about five to seven minutes or until mushrooms are tender.

Add blue cheese and balsamic vinegar. Toss and coat all ingredients. Remove from heat and set aside.

Remove crust from bread. Cut slices in half diagonally to form four triangles.

Preheat oven to 400 degrees.

Arrange a single layer of bread pieces on baking sheet and bake for four to five minutes or until toasted.

Serve with a spoonful of mushroom relish on top of each toast point.


NUTRITIONAL INFORMATION PER SERVING:

Calories, 426.3; protein, 12.2 grams; carbohydrates, 48.6 grams; total fat, 22.7 grams; cholesterol, 11 milligrams; saturated fat, 5.1 grams; dietary fiber, 8.1 grams; sodium, 779.6 milligrams; sugar, 9.3 grams; vitamin A, 35.5 retinol equivalents; vitamin C, 2 milligrams; calcium, 126.9 milligrams; iron, 3.5 milligrams; alcohol, 0 grams.

NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.


STUFFED MUSHROOMS

2 servings


1 large tomato

1 large yellow onion

Several very large mushrooms

Garlic, optional

Salt

Pepper

Olive oil


Wash mushrooms. Cut off tip of stems and remove stems.

Chop stems into very small bits. Coat the outer portion of the caps with olive oil. Finely chop onion, garlic and tomato. Fry onion and garlic in olive oil, just a small bit, until soft. Add mushroom bits, tomato, salt and pepper, to taste. Fry until mushroom bits start to soften. Place mixture in mushroom caps, and fry or grill until caps soften. Goes very well with steak.


NUTRITIONAL INFORMATION PER SERVING:

Calories, 100.2; protein, 2.4 grams; carbohydrates, 7.8 grams; total fat, 7.8 grams; cholesterol, 0 milligrams; saturated fat, 1.1 grams; dietary fiber, 2.02 grams; sodium, 300.4 milligrams; sugar, 4 grams; vitamin A, 39.6 retinol equivalents; vitamin C, 11.3 milligrams; calcium, 37 milligrams; iron, 1 milligram; alcohol, 0 grams.

NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.


MUSHROOM 'N' BEER MAC 'N' CHEESE

6 servings


16 ounces penne pasta, uncooked

1 pound white button mushrooms, quartered

12 ounces beer, divided

4 tablespoons butter

1/4 cup all-purpose flour

2 teaspoons mustard

1/2 teaspoon salt

3 cups milk

3 cups shredded sharp cheddar cheese

1/4 cup fresh bread crumbs


Preheat oven to 350 degrees. Cook pasta according to package directions.

While pasta cooks, saute mushrooms in half cup beer in large non-stick skillet. When liquid has evaporated and one side is red-brown, flip mushrooms and cook until other side is same color, about 20 minutes.

Melt butter in large saucepan and stir in flour. Cook for a minute or two to slightly toast flour.

Stir in mustard and salt, then whisk in milk and remaining beer. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove from heat, whisk in cheese and stir to melt. Stir in mushrooms and pasta and transfer to flame-proof skillet or Dutch oven. Sprinkle with bread crumbs.

Place skillet or Dutch oven on baking sheet and bake until cheese bubbles around edges, about 30 minutes. Remove from oven, cover and prepare to serve. Can be taken as tailgate food, reheated on grill or served only slightly warm.


NUTRITIONAL INFORMATION PER SERVING:

Calories,700.4; protein, 62.8 grams; carbohydrates, 35.6 grams; total fat, 31.3 grams; cholesterol, 82.2 milligrams; saturated fat, 17.2 grams; dietary fiber, 11.6 grams; sodium, 1160.9 milligrams; sugar, 11.2 grams; vitamin A, 247.2 retinol equivalents; vitamin C, .02 milligrams; calcium, 653.5 milligrams; iron, 1.4 milligrams; alcohol, 2.1 grams.

NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.

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