Mushrooms. Saving the world one diesel spill at a time.

"Fungi that can clean up fossil fuel spills? It can happen! Paul Stamets, a mycologist dedicated to the preservation of ancient mushroom species, grew a mound of giant oyster mushrooms on a pile of diesel-contaminated soil.

This was an experiment with fungi that break down hydrocarbons such as oil and gasoline. The fungus spores produce an enzyme that denatures hydrocarbon chains, so not only did the mushrooms grow on contaminated soil— they thrived.

Six to eight weeks later, the mushrooms decomposed and flies laid eggs there. Birds came to feed on the fly larvae, and in the process dropped seeds. Grass grew, other insects moved in, and soon what had been a toxic pile of contaminated soil— one which led to a lawsuit and a fine, in fact— was integrated back into a thriving ecosystem."



Source: About My Planet

The Best Life Diet Recipe

MUSHROOM-BARLEY RISOTTO

4 cups fat-free chicken or vegetable broth
2 tablespoons olive oil (divided use)
1 small onion, chopped
3/4 cup pearl barley, sorted and rinsed
1/3 cup dry white wine
8 ounces portobello or white button mushrooms, trimmed and sliced
2 tablespoons chopped shallots
2 tablespoons chopped fresh basil
Salt and freshly ground pepper, to taste
3 tablespoons grated parmesan cheese

In saucepan, bring broth to a boil. Cover pan and turn off heat.

Heat 1 tablespoon of olive oil in deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low. Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed. Add hot broth, 1/2 cup at a time, stirring frequently and adding 1/2 cup more of broth each time the previous addition is almost absorbed. This should take about 30 minutes. (You might have a little leftover broth.) If barley is not yet tender and all the broth is gone, add a little water and cook until tender.

In skillet over medium-high heat, place remaining 1 tablespoon of olive oil. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft, about 5 minutes. (If mixture begins to stick, remove skillet from heat and spray mushrooms with nonstick cooking spray. Return skillet to heat and cook until mushrooms are golden and shallots are soft).

Stir mushroom mixture and basil into barley. Season to taste with salt and pepper. Serve immediately, sprinkled with parmesan cheese.

Yields 4 servings.

- "The Best Life Diet"
(Simon & Schuster, $26)
by Bob Greene.

Preserving your Fresh Mushrooms

Pickling Your Mushrooms

How to Pickle Mushrooms
Pickling is a preservation process for mushrooms. Lactic acid or vinegar is added directly the mushrooms you wish to preserve. A good method is bringing a couple of cups of white vinegar, a tablespoon of salt, peppercorns, garlic and bay leaves to a boil and then add whole petite mushrooms or quartered mushrooms. Gently boil the mixture for about 8-10 minutes. Spoon the mushrooms into hot sterilized jars. Pour in a few tablespoons of good quality olive oil, put the cap on the jar, and gently shake to make sure that everything is covered in oil. Keep refrigerated.

Uses
Are great as appetizers or side dishes. Put them out at parties, events, and get togethers.

Pros
- You can use any variety of mushroom, but whites, browns, shiitake and oysters response the best and produce a great flavour.
- Very easy process to do at home.

Cons
- You have to be very careful when planning on keeping pickled mushrooms for a long period of time. Improper techniques and acid balance could lead to Botulism or other serious food poisoning.
- Should use the pickled mushrooms within a week.

Add more mushrooms to everyday meals

Add more mushrooms to everyday meals

(Jul 11, 2007)

(CP) - Tasty and versatile, mushrooms add vitamins and nutrients to your favourite dishes -- with almost no calories, fat or sodium

Including fresh mushrooms in everyday meals is a great way to boost vitamin intake while adding virtually no calories, fat or sodium. Tossing some sliced mushrooms into green salads, soups, stews, stir-fries and omelettes as well as pasta and rice dishes is easy and quick.

Grilling a whole portobello mushroom makes a tasty low-fat "burger'' and sautéed fresh mushrooms lend a savoury depth of flavour to chicken, beef and fish.

Here are two grilling recipes from Mushrooms Canada that can be ready in minutes -- all with mushrooms in their ingredient list.

BARBECUED MUSHROOM PITA PIZZAS


45 ml (3 tbsp.) olive oil
2 cloves garlic, crushed
4 large fresh portobello mushroom caps
4 whole-wheat pita breads (each 15 to 18 cm/6 to 7 inch)
75 ml (1/3 cup) sun-dried tomato pesto
1 l (4 cups) baby spinach or arugula leaves
125 ml (1/2 cup) shaved Parmesan or Romano cheese
Freshly ground black pepper

1. In a small bowl, whisk together oil and garlic; lightly brush mushrooms on both sides with garlic oil. Grill mushrooms on high heat for 2 to 3 minutes per side or until mushrooms are slightly softened.
2. Meanwhile, place pitas on barbecue grill over high heat and cook for 2 minutes on one side or until warmed through. Remove to a tray or cutting board and spread softer side with tomato pesto. Top with spinach, and then warm mushrooms, stem side up. Return to barbecue and cook for 2 to 3 minutes longer or until slightly crisp. Garnish with Parmesan. Cut in halves or quarters and serve immediately. Add pepper to taste.

Makes 4 servings.

Per serving: 370 calories, 16 g protein, 18 g fat, 41 g carbohydrates, 7 g fibre.

Note: If mushrooms are too large for the pita, thickly slice mushrooms on a cutting board and place on top of spinach. Thinner pitas will crisp better than thicker ones.

Wine match: Pinot Noir or Cabernet Franc.

MUSHROOM, CHEESE AND SPINACH PANINI
15 ml (1 tbsp.) olive oil
250 g (8 oz) fresh mushrooms
1 large clove garlic, crushed
5 ml (1 tsp.) dried basil leaves
500 ml (2 cups) grated old cheddar cheese
125 ml (1/2 cup) chopped oil-packed sun-dried tomatoes, drained
4 oval panini rolls (about 10 cm/4 inches), halved
250 ml (1 cup) baby spinach leaves

1. In a medium frying pan, heat oil over medium-high heat; add mushrooms and cook, stirring occasionally, for 3 minutes or until just until starting to brown. Stir in garlic and basil; cook for 1 minute. Remove from heat and set aside.
2. In a small bowl, mix cheese and tomatoes; spread evenly on bottom half of each roll. Arrange mushrooms, then spinach, evenly on top of cheese. Top with the other half of the roll and press firmly.
3. Place in a preheated sandwich grill (according to manufacturer's directions) and cook for about 8 minutes or until lightly browned and cheese has melted. Cut sandwiches in half and serve.

Makes 4 servings.

Per serving: 484 calories, 22 g protein, 27 g fat, 40 g carbohydrates, 3.4 g fibre.

Note: If sandwich grill is not available, heat a well-seasoned ridged grill pan or a non-stick skillet over medium heat. Place sandwiches in pan and place another heatproof pan or skillet on top of sandwiches; weight down with canned goods and cook for 3 to 4 minutes or until lightly browned. Turn panini over and repeat on other side. Lower heat after sandwich is browned to melt cheese.

Tip: Substitute other crusty rolls or kaiser buns for panini rolls or use 8 slices French, Italian or sourdough bread cut 1 cm (1/2 inch) thick .
Variation: Substitute 125 ml (1/2 cup) softened goat cheese (about 125 g/4 oz) for cheddar and baby arugula leaves for spinach.

Wine match: New Zealand Sauvignon Blanc.

MUSHROOMS CONTAIN POWERFUL ANTIOXIDANTS
Recent research has found that mushrooms contain a powerful antioxidant called l-ergothioneine. Here are some facts on this antioxidant:

- Ergothioneine has shown antioxidant properties as a scavenger of strong oxidants.
Antioxidant activity is enhanced by the presence of selenium, which helps to prevent cell damage caused by free radicals within the body.

- A 125-ml (1/2-cup) serving of cooked sliced white mushrooms provides 13 per cent of the daily needs for selenium.

- Portobello and cremini mushrooms have substantial amounts of ergothioneine, followed closely by white mushrooms.

- Exotic mushrooms such as maitake, oyster and shiitake have the highest amounts of ergothioneine.

CANADIAN PRESS

Preserving your Fresh Mushrooms

Sautéing and Freezing your Mushrooms

How to Sauté Mushrooms
One the quickest and easiest ways to freeze fresh mushrooms. To start, slice or chop your fresh mushrooms, or if using presliced mushrooms - you are one step ahead. Heat 1 tbsp (per 8oz of mushrooms) in a fry pan over medium high heat. Add mushroom to hot pan and sauté for 3-4 minutes, until mushrooms are brown and tender. If you wish to have flavoured mushrooms you may also sauté with garlic, onions, and/or spices. Allow mushrooms to cool, then transfer to a small freezer container. Pushing the mushrooms to the bottom of the container and covering the top with a small piece of plastic wrap will help prevent freezer burn. Make sure to label the containers with the date.

Uses
When ready to use your frozen mushrooms simply pop them out of the container and drop the frozen block into the frying pan. Add ½ tbsp of oil and sauté until mushrooms are warm. There is no need to pre-thaw the mushrooms.

Pros
- The is the best method to use when you want to maintain the taste and texture of a fresh sauté.

Cons
- If the mushrooms are not packed tight into the container, air will start to cause freezer burn.
- Freezer burn will slightly alter the taste and texture of the mushrooms.

Research finds that fresh mushrooms contain a substantial amount of vitamin D

"Research finds that fresh mushrooms contain a substantial amount of vitamin D

Published: Monday, July 9, 2007 1:05 PM ET

Canadian Press: JUDY CREIGHTON

(CP) - Vitamin D, which is being used as a weapon in the fight against everything from cancer to arthritis and osteoporosis, can also be found in substantial quantities in fresh mushrooms, says a spokesman for the industry.

This could be good news for those who are deficient in vitamin D, also known as the sunshine vitamin.

In June, a four-year clinical trial involving 1,200 women found those taking the vitamin had about 60 per cent reduction in cancer incidence.

Just after the news was released, the Canadian Cancer Society recommended a specific amount of vitamin D supplementation for Canadians to consider taking. It suggested adults living in Canada should consider taking 1,000 international units of vitamin D a day during the fall and winter.

William Stevens, executive vice-president of Mushrooms Canada, based in Guelph, Ont., says that in some preliminary studies in the United States in which mushrooms were exposed to ultraviolet radiation the vitamin D contained in them "just skyrocketed and exceeded by 687 times the daily requirement for the vitamin."

"Two years ago the FDA (Food and Drug Administration) told the mushroom industry both in Canada and the U.S. that if it would sponsor research into vitamin D they would actively pursue it," he says. "We in Canada said we would supply the raw materials for the research."

As a result, Stevens is working with the Guelph Food Technology Centre. There, fresh mushrooms are being exposed to ultraviolet radiation under controlled conditions. Then they are freeze-dried and shipped to the FDA where they are subjected to animal studies as a component of their research.

In the past, the only important research on the nutrient value of mushrooms has taken place in the United States, he says.

"There is a very active school at Pennsylvania State University which is dealing with mushrooms from growing right through to marketing," Stevens says, "because half of the mushrooms grown in North America are grown in one county in Pennsylvania, so the university always has had an inherent interest."

He suggests that the intense focus on specialty mushrooms in particular and information coming out of Asia, "where they always felt that mushrooms had medicinal and therapeutic properties, has renewed interest in any benefits mushrooms contain."

For example, a 2006 study conducted at the Beckman Research Institute of the City of Hope in Duarte, Calif., found that daily consumption of 100 grams (3.5 ounces) of mushrooms would help suppress breast tumour growth in women. However, the authors added that much more research, including human studies, needs to be done before any specific recommendations can be made.

Results from the Physicians' Health Study conducted at Brigham and Women's Hospital and Harvard Medical School, both in Boston, Mass., noted that higher levels of selenium contained in mushrooms may slow the progression of prostate cancer tumours.

"As well, there are quite a few studies taking place on immunity factors, such as pain relief, tumours and arthritis," says Stevens, noting that because of their high vitamin D content mushrooms are being used in the research.

Other foods containing vitamin D include fortified milk, fatty fish (cod liver oil, mackerel, sardines, salmon and tuna), fortified orange juice and cereals, egg yolks and some cheeses.

But a warning: consuming amounts greater than 2,000 IU a day could cause such problems as nausea, vomiting, poor appetite and other conditions; check the label on multivitamins to make sure that you do not exceed this amount.

Mushrooms also contain significant amounts of B vitamins, are low in calories and fat, a valuable source of fibre and are cholesterol-and carbohydrate-free.
For more information on related topics, visit www.mushrooms.ca.
--
Judy Creighton welcomes letters at 9 Kinnell St., Hamilton, Ont., L8R 2J8, but cannot promise to answer all correspondence personally. She can also be reached by e-mail at jcreighton@golden.net."

Preserving your Fresh Mushrooms

Preserving your Fresh Mushrooms

Over the next two weeks we are going to explore the many ways of preserving your fresh mushrooms. From Blanching to Pickling, we will take a look at how, why and the pros and cons of these preserving methods.

Today we are going to start with blanching.

How to Blanch Mushrooms
Blanching is the handiest way to preserve large amounts of mushrooms. First you should start with washing the mushrooms. Place them in a colander and run cold water over them to remove any particles of peat moss. Next, plunge the clean mushrooms directly into a pot of boiling water. Remove mushroom after 3 minutes with colander and plunge into cold water, this will immediately stop the cooking process. Once cooled, the mushrooms should be rinsed and then place in plastic freezer containers. Make sure to leave enough headspace, about 1 inch, in the container so it does not rupture. Small 8 oz containers work great as they are usually enough to drop into any recipe. Label containers with the date and pop into the freezer.

Uses
Blanched mushrooms are great when they are used in soups, stews, and pasta sauces. Prep is as easy as removing from the freezing and dropping the frozen mushrooms into the pot. There is no need to defrost before hand.

Pros
- Blanching stops enzymatic action and prevents mushrooms from turning into mush.
- Very easy to do large amounts of mushrooms in a short period of time.
- Very convenient to use, just place the frozen mass directly into cooking pot.
- Holds the mushrooms flavour well.

Cons
- Blanched mushrooms are not of the quality to fry or sauté or crisp.
- Usually limited to “One Pot Cooking” type meals.