Study Shows The Power Of Energy Density

New Mushroom Study Shows The Power Of Energy Density

ScienceDaily (2008-08-17) -- Preliminary research suggests increasing intake of low-energy density foods, specifically mushrooms, in place of high-energy-density foods, like lean ground beef, is a strategy for preventing or treating obesity. This is good news for the more than one-third of US adults age 20 and older who are obese, according to the Center for Disease Control.... read full article

Grilled pizza with mushrooms, pear and brie

Preparation time: 15 minutes
Cooking time: 8 minutes
Serves: four to six

4 oz mushrooms
2 tsp olive oil
Salt and pepper
4 oz brie cheese, cut into 1/2-inch cubes
1 pizza crust, preferably thin
3 tbsp basil leaves, thinly shredded

Either leave mushrooms whole and toss with oil and salt and pepper to taste; grill, uncovered and turning occasionally, until barely tender, four to five minutes and slice or slice mushrooms, then heat oil in large skillet over medium-high; saute until barely tender, four to five minutes. Season with salt and pepper.

In medium bowl, gently toss together mushrooms, pear and brie.

Place pizza crust on oiled grill over medium-high heat; cook just until grill marks appear, about one minute. Turn. Scatter pear mixture evenly over crust. Close lid and grill until cheese melts, two to three minutes. Remove and scatter with basil.

Nutritional information:
1 Serving (when recipe serves six):
9 g protein
9 g fat
36 g carbohydrates
263 calories

~ Recipe courtesy of Foodland Ontario

Mushroom Promotion at RichTree Markets

They've done it again! Mushrooms Canada is sponsoring a great Promotion with RichTree Markets. . . Mushroom Fest 2008!

Look at all the great prizes you can win. . . a Weber BBQ and the New T-Fal Vitacuisine Steamer.

The contest is being held exclusively at these RichTree Market Locations:
- 181 Bay St, Toronto
- 220 Yonge St, Toronto
- 444 Yonge St, Toronto
- 100 City Centre Dr, Mississauga
- 50 Rideau St, Ottawa

So head on over to RichTree to enter the contest. And why not sample a mushroom dish from their extensive mushroom menu, including:

• Ciabatta Mushroom Sandwich with Spring Onion - Tarragon Spread, mild Cheddar $5.69
• Grilled and Roasted Mushroom Salad with Baby Spinach, Marinated Spanish Red Onions and Mushroom Dressing $4.98
• Grilled Portobello Burger with Melted Pepper Harvarti Cheese, Caramelized Onions and Sweet Potato Fries $9.98
• Braised Button Mushrooms with Basil and Aged Balsamic Vinegar side $3.29
• Baked Mushroom Pasta with Smoked Chicken and Young Leeks $6.99
• Grilled and Roasted Mushroom Salad with Baby Spinach, Marinated Spanish Red Onions and Mushroom Dressing $4.98
• Hot and Sour Mushroom Broth with Cilantro and Scallions $3.79
• "Croque Monsieur"Toasted Sandwich Layered with Prociutto Cotto, sautéed Field Mushrooms and mild Swiss Cheese $6.29
• Four Mushroom Pizza with Smoked Bacon, Chili and Garden Fresh Herbs $9.98

*Contest runs July 28 to August 10, 2008

A Funky Fungi Favourite

"Mushrooms are the only natural fresh vegetable that contain vitamin D

By JAMES SZUTARSKI
Wed, June 18, 2008

With the lack of spring-like weather this year and a sun that does not seem to shine, our bodies are deprived of the much-needed vitamin D, which we absorb from those golden rays of sun.

If we cannot get vitamin D from the sun, there are several options in some of the foods we eat. One, in particular, is good old fungi, that's right, mushrooms. Did you know that mushrooms are the only natural fresh vegetable or fruit with vitamin D? They also pack an antioxidant-punch that aids our bodies in good health.

MANY TYPES
There are many varieties on the market. Each one offers its own flavour dynamic and texture. I personally have not found a mushroom that I did not like.

One of my favourites, which is quite well-known with most people, is the plain white button mushroom. It has virtually endless cooking qualities and tastes amazing in almost any recipe.

Freshness is of the utmost importance when you purchase mushrooms. For example, don't be fooled when looking for the perfectly ripe mushroom by its size. This is not a freshness indicator.

PICKING THE BEST
Here is how to select a perfect mushroom:

• The surface of the mushroom should be dry, but not dried and wrinkled. The appearance should be plump.


• A closed veil under the cap shows a delicate flavoured mushroom, while an open veil with exposed gills means a more potent flavoured mushroom.


• Always purchase mushrooms that are firm, with a fresh, smooth appearance.


• Once you get these perfect fungi home, proper storage and humidity are important for optimal freshness.


• Mushrooms will store well in the refrigerator for up to a week in a porous brown paper bag.


• Avoid airtight containers as they cause condensation to form which will speed up the spoiling process and the mushrooms will go mouldy very quickly.


• Fresh mushrooms do not freeze well, but if cooked first, will last the better part of a month before freezer burn takes over.


• Many people believe that mushrooms are grown in pig manure. This is simply not true. A good quality mushroom is grown in optimal soil made of compost that has been fortified with various organic matter. That means not much cleaning is required when preparing mushrooms for use. Simply take a damp paper towel or brush off gently with your fingers.


• Rinse fresh mushrooms under cold water immediately before use. Pat dry and never let them soak as they will act as a sponge and absorb excess water.


• When it comes time to cook, preparing the pan is important for sauteing, which is the most common method for cooking mushrooms. Always preheat the pan on high and add oil or butter. Never overcrowd the pan when sauteing. Too many mushrooms will cool the pan and cause the mushrooms to cook slowly, releasing the liquid of the mushroom causing them to stew.


• Saute single sliced layers on a high heat until the mushrooms shrink and turn a light red-brown colour.


• Always season with salt and pepper.

I hope the information I have given helps you next time when you are preparing mushrooms. Here is a recipe using sauteed mushrooms."

For the fabulous CREAMED MUSHROOMS recipe visit the Edmonton Sun.

Photo: Copyright 2008 Mushrooms Canada

Enter to Win a T-Fal Practica Frypan

Enter Now for your chance to win
1 of 25
T-Fal Practica Frypans
from Mushrooms Canada

To enter the Contest click here. To visit T-Fal Canada's website click here. To visit Mushrooms Canada's website click here.

Approximate Retail Value: $45.49.

Mushrooms and Vitamin D

Source: Mushrooms Canada

Lately there has been alot of buzz around the issue of Mushrooms and Vitamin D. To clear up some of the questions you all might have, here is the official statement from Mushrooms Canada.

"Mushrooms and Vitamin D: A Status Report
Vitamin D Vitamin D has become the health story of the year, largely because a U.S. study* indicated that supplemental Vitamin D cuts the risk of cancer by 60 percent. Based on that evidence, the Canadian Cancer Society recommended that light-skin Canadians should obtain 1000 IU (International Units) per day during fall and winter, and dark-skin Canadians should obtain 1000 IU year-round.

Since 1920, it has been known that the main role of Vitamin D is to work with Calcium and Phosphorus to build bones strong. Recent findings suggest that Vitamin D also:

• helps to prevent bone fractures
• reduces the risk of diabetes in young people
• protects against heart disease
• reduces the risk of multiple sclerosis
• improves lung function

The best source of Vitamin D for humans is sunlight. Subcutaneous glands in the skin use sunlight to form Pre-vitamin D which is converted to Vitamin D by the liver and kidneys. But, other factors influence our exposure to sunlight, such as distance from the equator, body coverings and age. Skin colour also affects the body’s ability to produce Vitamin D. On a bright summer day, a fair-skinned person needs less than 30 minutes to make the daily requirement of Vitamin D. A dark-skinned person may need two to three hours. Winter light, in most parts of Canada, is ineffective for Vitamin D production, and vitamin D production decreases with age.

Besides sunlight, there are only a few natural sources of Vitamin D, and all of them are seafood or animal origin, such as eggs, margarine, butter, beef and chicken livers. Sardines, Mackerel, Cod, Salmon and Shrimp are good sources. Milk, some juices and breakfast cereals may be fortified at low levels, and multi-vitamin pills may contain up to 400 IU. D2 is the form found in foods and supplements, D3 is the form made by the skin.

Canadians in general, are considered to be at risk of Vitamin D deficiency, especially those with dark skin and/or vegetarian. Health Canada recommends a minimum of 200 IU (5 mcg.) from birth to 50 years; 400 IU (10 mcg.) from 51 to 70 years and 600 IU (15 mcg.) over 70 years of age.

Mushrooms
The Food and Drug Administration (FDA) in the USA has been seeking a natural, non-animal food, rich in Vitamin D. That led them to mushrooms. It has been demonstrated that when white button mushrooms are exposed to Ultraviolet B radiation, for a short period of time, the level of Vitamin D increases to levels many times the minimum daily requirement, i.e. 10 mcg. Normally, a serving** of white button mushrooms contains 18 IU (0.45 mcg.). Treated mushrooms contain over 80 mcg.***

Mushrooms show great promise as a natural, non-animal source of Vitamin D. That being the case, there are some hurdles to overcome before Super-D Mushrooms are featured in the produce section of supermarkets. The hurdles involve not only production-line technology and shelf-life, but also bio-availability of the vitamin. These hurdles are being addressed in Canada, the USA and Australia.

Hurdle #1. Commercialization
In order to incorporate a UV treatment system into a commercial mushroom farm, some technical questions must be answered. For example:

• Where is the best location for UV-treatment, in the growing rooms (pre-harvest) or in the packing room (post-harvest)?
• What is the best source of UV light, distance from the mushrooms and duration of exposure?
• What is the shelf life of treated mushrooms?
• Do white mushrooms discolour? How much?
• Are brown mushrooms better?
• Is there an impact on food safety and/or microbiology?
• Does the level of Vitamin D decrease with time?

The Australian Mushroom Growers Association (AMGA) has initiated a study of intermittent UV-light exposure in a growing room, from pinning to harvest. D2 will be measured in the mushrooms, 4 and 8 days post-harvest. The objective is to license a D2 process for the growers. In the USA, the Agricultural Research Service of the USDA is studying the time and dosage of UVB light treatment up to 4 days post-harvest and D2 degradation during storage. In Canada, Mushrooms Canada is sponsoring research at the Guelph Food Technology Center at the University of Guelph, Ontario, to determine the appropriate UVB light dosage to achieve 100% RDA levels (400 IU) in fresh, white and brown mushrooms. Shelf-life, discolouration and microbiology of the treated products are included.

Hurdle #2. Bio-availability.
Is the Vitamin D absorbed by humans when they eat the mushrooms? This question has not been answered. There are studies that demonstrate that the ingestion of Vitamin D supplements (likely pills) does result in increased levels of Vit. D in the blood****.

The Centre of Food Safety and Applied Nutrition of the FDA has commenced a study to determine if enhanced Vitamin D mushrooms will raise the Vitamin D levels in mice and rats, determining bio-availability. The experimental material, dehydrated UV-treated mushroom powder, was supplied by the Guelph Food Technology Centre and Mushrooms Canada.
In 2007, the Mushroom Council (USA) proposed a clinical-study of humans, to determine the bio-availability of vitamin D from mushrooms.

Conclusions
Mushrooms have the potential to become a nutraceutical or functional food. They may even be the Omega-3 egg of the produce section. We know that the Vitamin D level in mushrooms can be enhanced by simply treating them with Ultraviolet light. Mushrooms Canada will know the answers to commercialization within 6 months, but bio-availability studies will take more than 2 years."

*Lappe, J. et al., American Journal of clinical Nutrition, June 2007.
** 1 serving is equal to 100g of white button mushrooms.
***Mattila, P.H., Food Chemistry, 2002
****Holick, M. et al, Journal of Clinical Endocrinology & Metabolism. December 2007

Sauteeing Mushrooms

Sauteeing any varitey of mushroom is fast, easy and adds tons of flavour to your meals.

Following this step-by-step guide to the perfect sauteed mushrooms.

1. Visit your local grocery store to buy fresh mushrooms. Make sure that the label says "Product of Canada," that way you know you are buying a local and safe mushroom product. I like to buy sliced packages of mushrooms, as it saves me two steps in the kitchen.
2. This is where I would usually open the package and clean the mushrooms with a damp cloth, but luckly the mushrooms are already triple-rinsed, saving me one step.
3. Slice the mushrooms. Once again already done, thanks to the handy sliced packages!
4. Heat 1 tbsp of oil in a medium-high heat pan.
5. Add mushrooms to hot pan in a single layer, if you add too many all at once they will steam in their own juice rather than saute. You might notice that as you are sauteeing the oil disappears. Do not add more oil, you are only adding more fat to a product that has zero! Just keep stirring the mushrooms around, in the final minute they will release a tiny amount of fluid. (This is also why I suggest using a non-stick frying pan or wok).
6. Add seasonings of you choice. I like to use Italian Seasoning.
7. Saute for 4-5 minutes, or until the mushrooms are nice and brown.
8. My favourite part... serve!! Sauteed mushrooms go great with steak, or mixed in pasta, or even ontop of a salad. Perfect for any meal.

Need a step-by-step visual of the whole process? Check out the video version of Simple Sauteed Mushrooms .
Also, check out what Mushrooms Canada has to say about Sauteed Mushrooms here.

Enjoy!