Friday, January 4, 2008

Mushrooms in the Media

10 ways to fight cancer with food
Featured on
January 4, 2008

Guess which cancer fighting food is #1 on the list? Mushrooms.

1. Certain mushrooms, such as those of Asian origin (shiitake, enokiatke, and
maitake) as well as boletes (oyster mushrooms) are especially rich in
anti-cancer molecules that slow tumour growth and the progress of cancer.

Read the whole article here.

There have also been some great recipes floating around over the Holidays including this one:

Herb Crusted Mushrooms
Delightful as side dish or as nibblies with drinks

Serve larger mushroom slices as a vegetable accompaniment or smaller ones for hors d'oeuvres to serve at holiday parties. Vary the herbs and type of bread for different flavours.

3 eggs, beaten
10 ml (2 tsp) garlic powder
3 ml (3/4 tsp) each salt and pepper
750 ml (3 cups) fresh breadcrumbs
50 ml ( 1/4 cup) chopped fresh parsley
30 ml (2 tbsp) chopped chives
750 g (1 1/2 lb) fresh mushrooms (white, cremini or portobello), sliced 1 cm ( 1/2 inch) thick, or

whole mushroom caps
1 l (4 cups) canola or light olive oil, for deep frying
Lemon wedges or dipping sauces

In a shallow bowl or pie plate, whisk eggs, garlic powder, salt and pepper with 15 ml (1 tbsp) water. Place breadcrumbs, parsley and chives in a food processor and process until finely chopped; place in another shallow bowl or pie plate.

Meanwhile, heat oil in deep fryer or about 3.5 cm (1 1/2 inches) oil in a heavy wide saucepan to 180 C (350 F). Using a fork or tongs, dip a few mushroom slices or caps at a time into egg mixture, allowing excess to drip off, and then transfer to breadcrumbs, pressing into crumbs to adhere (note coating will be uneven). Transfer to a tray or baking sheet.

Fry mushrooms in hot oil in single layers, turning once, for 2 to 3 minutes or until golden brown. Remove with slotted spoon to paper towel-lined tray or baking sheet. Return oil to 180 C (350 F) and repeat in batches. Keep each batch warm, uncovered, in a 180 C (350 F) oven while cooking remainder. Serve with wedges of lemon to squeeze over top or dip into prepared sauces.
Makes 6 servings.

Dipping Sauce suggestions: Honey-Dijon mustard, honey dill dipping sauce, no-fat herb, blue cheese or roasted red pepper dressing, sweet Thai chili sauce.

Note: Use whole-wheat, multi-grain, herb or rye breadcrumbs for different flavours.

Canadian Press, Mushrooms Canada, and

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