12/22/12

Mushrooms: Nature’s Flavor Enhancer

Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of glutamic acid, a naturally occurring non-essential amino acid. It is used as a food additive and is commonly marketed as a flavor enhancer.

For decades, concerns have been raised on anecdotal grounds, and hypotheses have been put forward, that MSG may be associated with migraine headaches, food allergies in children, obesity, and hyperactivity in children.

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10/2/12

How to clean button mushrooms

Native to grasslands in Europe and North America. “Agaricus bisporus” (the common mushroom) is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world. It was first described by English botanist Mordecai Cubitt Cooke in his 1871 Handbook of British Fungi.

Among English speakers, it is known by many names. A young specimen with a closed cap and either pale white or light brown flesh is known as a button mushroom or white mushroom.

In strains with darker flesh, the immature mushroom is variously marketed as a crimini mushroom, baby portobello, baby bella, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom. At this stage of maturation, the cap may also begin to open slightly.

In maturity, it is called a portobello. The French name is champignon de Paris (“Paris mushroom”). – Wikipedia

How to clean:

09/13/12

Soba Noodles with Mushrooms & Kale

Soba Noodle with Mushrooms & Kale

Here’s a favorite from our weekly meal plans…

Soba Noodles with Mushrooms & Kale; Romaine-apple Salad

Soba is Japanese for buckwheat. It’s synonymous with a thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle (unlike thick wheat noodles, or udon).

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