I didn't like mushrooms as a child.
They only appeared in canned form; either on their own or as little rubber cubes in Cream of Mushroom Soup.
I have an aversion to food that bounces back when you bite it.
I justified my careful picking them off of pizzas and out of everything else by the thought that, surely something with so little taste could have no health benefits.
I was wrong on both counts.
Real, fresh mushrooms are full of flavor and chock-a-block with vitamins and minerals. They stimulate the immune system and have chemicals shown to reduce the risk of both breast and prostate cancer.
Now I like them.... I even make my own Cream of Mushroom soup!
3/4 cup uncooked pasta 68gr, 2.4oz whole wheat penne
1 tbs olive oil 13.5gr, .48oz
1 1/2 cup finely chopped wild mushrooms 100gr, 3.5oz
1 onion 110gr, 3.9oz
2 garlic cloves, minced 8gr, .28oz
1/2 tsp paprika
1/3 cup beef stock 75gr, 2.6oz
1 tbs tomato paste 15gr, .53oz
Cook pasta according to package instructions. Drain.
Finely chop onion, garlic and mushrooms. Heat oil in nonstick skillet over medium heat. Add paprika and sauté briefly. Add onion and sauté until tender, about 7 minutes. Add garlic and mushrooms and sauté until everything is well-cooked, another 7 - 8 minutes. Add stock and tomato paste, stir well. Simmer, uncovered until sauce is thickened. Add drained pasta, toss well to combine and serve.
------------------------------------------------------------------------------------------
Entire Recipe / per serving
Calories: 442 / 221
Total Carbohydrates: 64 /32
Dietary Fiber: 8 / 4
Total Fat: 16 / 8
Saturated Fat: 3 / 1.5
Cholesterol: 0 / 0
Protein: 14 / 7
Calcium: 78 / 39
Sodium: 372 / 186
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.For more recipes check out my internet cook book: Easy Gourmet Dinners.
