Munch on Mushrooms
From Dr. Fuhrman's book Eat to Live:
Mushrooms make a great chewy replacement to meat. Exploring their varieties is a great way to add interesting flavors and texture to dishes. Store them in papers bags, not plastic, as too much moisture speeds spoilage. Try adding them to beans, seasoned with herbs and lemon juice. Even though they are a fungus, and not a real vegetable, mushrooms contain a variety of powerful phytochemicals and have been linked to decreased risk of chronic diseases, especially cancer.
Here's a spicy way to prepare mushrooms courtesy of OrganicAuthority.com:
Mushroom Salsa with Cilantro
1 large (4- to 5-inch diameter) portabella mushroom
2 ripe tomatoes
4 sprigs parsley, finely chopped
1 tablespoon minced fresh cilantro
Juice of 1 lime
Juice of 1/2 lemon
1 small onion, minced
1 jalapeņo pepper, cored, seeded and mincedRemove the stem from the mushroom, then clean and chop the cap. Dice the tomatoes and combine in a medium-sized bowl with the mushroom. Stir in the parsley, cilantro, lime and lemon juices, onion and jalapeņo pepper. Let stand at room temperature for at least an hour so that the flavors will blend. Stir well. Makes about 2 cups.
