In Season: Almost all mushrooms available at supermarkets are cultivated, not wild, and are available year-round. The most common varieties of cultivated mushroom are mild-tasting white button, flavorful cremini, earthy portobello, and savory shiitake.What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here, arugula gives it a mouthwatering peppery punch that contrasts with tender roasted potatoes, yellow squash, and mild Pacific halibut. The secret to getting that restaurant-quality sear on the fish is very simple: Cook it without turning it over, first on the stove top and then in the oven -- just to finish it off. Perfection.
When it comes to healing foods, mushrooms receive high marks. Oyster and shiitake may lower cholesterol, stimulate the immune system, and prevent cancer, while cremini offer selenium and a host of B vitamins.
187 calories; 9 g protein; 8 g fat; 23 g carb; 4 g fiber
Wonton wrappers -- an easy alternative to homemade pasta -- encase
tender oyster mushrooms, smoky prosciutto, and vitamin-C-rich ruby chard (diced stems
are on top). The ingredients add up to a substantial filling -- minus the usual high-fat cheese.