There’s a fungus among us. Actually, there are many–about 2,500 varieties on the globe today.
And how the aromatic worlds of vegetarian and haute cuisines embrace them.
Probably the most popular mushroom remains the mammoth portobello, the large-headed ‘shroom with the big flavor. Look for light tan caps with uneven edges and visible gills on the underside. The darker, more beaten-up portobellos are still good to buy and use and will be even more mushroomy in flavor.
Portobellos make great appetizers, entrees and side dishes and are simply divine cooked on the grill. But you knew that.
They are low in calories and carbs and are virtually fat-free, a reliable source of essential minerals and heart-healthful potassium and selenium.
So dig in, so to speak. For more information, visit the Mushroom Information Center at www.mushroominfo.com.
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Edited by Cara DiPasquale ([email protected]) and Molly Marinik ([email protected])