Mushrooms for Profit

My dad would sneak mushrooms on pizzas that my family ordered when I was an infant. He’d even hide them in cheese, according to my parents request to the pizza restaurant. He was a fan, however I was adamant that a single mushroom would ruin the pizza. I’m now older and have an elegant palate. I enjoy Cinnamon Toast Crunch, but I recognize the importance of mushrooms in contemporary cooking. albino penis envy give you a variety of taste and texture that are able to adapt to every kind of dish. And, as a bit of frosting, I’ve learned how mushrooms are extremely beneficial for your health. This is my tribute to the mushrooms.

Health Benefits

In terms of health edible mushrooms are just as good as other superfoods such as green tea and broccoli. In fact, the first antibiotics came from fungi. Being 80-90% water, mushrooms are low in calories yet they are high in fiber. They are not high in cholesterol, fats and sodium which is great for people with hypertension. Here are a few good reasons to add more mushrooms into your food preparation.

  • The mushrooms are thought to be probiotic. They assist the body in strengthening itself and fighting off illnesses. A large part of their probiotic properties is due to their high percentage of the vitamin riboflavin.
  • Mushrooms are an excellent source of potassium, a mineral that aids in lowering blood pressure and reduce the risk of having a stroke. A medium portabella mushroom contains more potassium than an orange juice glass or a banana.
  • Since the 1970s, research into cancer prevention has been focused on phytonutrients in mushrooms. In many countries medicinal mushrooms are utilized as an adjunct to other cancer treatments.
White (Button)

White mushrooms vary in color from white to light brown, and come in a variety of sizes. Smaller varieties of white mushrooms are known as button mushrooms and are easily the most frequently used mushrooms in cooking. They can be found in the majority of grocery stores. Freshly picked white mushrooms possess an ethereal or mild flavor. As the caps darken they begin to develop a more smoky flavor.

  • Recent studies have revealed that white mushrooms can reduce the risks of prostrate and breast cancer.
Grilled Lemon Shrimp with Mushrooms

This healthy and delicious dish is prepared using garlic and light lemon juice. It’s then grilled to perfection and stuffed in a pita. A delicious, carb-friendly meal!


8 oz. 8 oz. fresh white mushrooms

1 1 lb. Large shrimp, peeled and deveined

2 medium-sized zucchini cut 1″ thick (about 2 1/2 C.

1 medium-sized red onion cut in 8 wedges

1/4 C. olive oil

2 Tbs. fresh lemon juice

2 teaspoons minced garlic

1 teaspoon. dried oregano leaves, crushed

1/2 teaspoon salt

1/4 tsp. ground black pepper

4 pitas 4 pitas, warm

Cucumber Yogurt Sauce:

1 C. plain low-fat yogurt

1 C. diced, peeled, seeded and seeded cucumber

1 Tbs. chopped fresh mint or parsley

1 Tbsp. minced garlic

1/2 teaspoon salt


Heat the outdoor grill or broiler until hot. Keep small mushrooms intact; halve larger ones. Place mushrooms, shrimps, red onions and zucchini in a large bowl. Combine olive oil, lemon juice and garlic in an individual bowl. Add salt, black pepper, oregano and salt to your vegetables. Mix until well coated. Place shrimp and vegetables on a grilling rack for vegetables or a rack in broiler pan. Grill or broil no more than 6 inches from the heat until shrimp and vegetables are just cooked, around 8 minutes. Stir frequently and brushing frequently with remaining marinade. Serve Cucumber Yogurt Sauce on pitas

To make the sauce, in one small bowl, combine all the ingredients and mix well. About 1 1/2 cups of sauce is needed.

Yield: 4 portions

From: St. Pete Times

Information about nutrition per serving: 308 calories 25,gm protein, 16gm fat

Crimini/Cremini/Italian Brown

Crimini mushrooms look similar to white mushrooms, however they are darker colors. They can vary between light brown and dark brown. They are more firm in texture and an intense, earthier flavor than white ones. They can be a good substitute for white mushrooms in any recipe and work especially well with beef.

  • Crimini mushrooms are a fantastic source of selenium. This is essential for the proper functioning of our antioxidant system. Selenium can help prevent colon cancer, arthritis, as well as asthma. Crimini mushrooms are also a great source of zinc which is a crucial mineral to the immune system.
Vegetarian Hobo Dinner

This dish is cooked over hot coals. It also includes Boca meat along with mushrooms, carrots, and potatoes.


2 carrots, sliced

6-8 new potatoes, quartered

1/2 onion, lg. chunks

2 shallots, diced

2-3 cloves garlic, lg. chunks

8-10 Cremini mushroom halved, or whole

2 to 4 Tbs. olive oil

2 Tbs. unsalted butter, optional

1 pack. frozen Boca ground “meat”

salt & pepper, to taste

season salt, dash


Mix all sliced vegetables in a bowl. Create 2 pockets using aluminum foil that is heavy duty, doubled. Place a layer of vegetables on bottom. Layer Boca ground “meat” after that. Then layer the last layer of veggies. Pour 1-2 Tbs. of olive oil onto every dinner plate, and dot it with butter, if you wish to use. Sprinkle salt, pepper, and season salt. To secure the foil, fold it in half. Flip halfway through. Have ketchup on hand and enjoy!


Portabellas may grow up to 6 inches in diameter and are a substantial relative to white mushrooms. Portabellas have a longer time to spoil than white or crimini mushrooms. They have a longer growth period which results in softer and more delicious texture. They are ideal for sandwiches.

Portabella Pizza

This delicious pizza without crust is a part of a low carb diet. It includes cheese, tomatoes and mushrooms.


1 to 2 teaspoons extra-virgin olive oil

1 clove garlic, peeled, minced

6 oz. portabella mushroom caps (about 4), cleaned, stems removed

To taste to taste, add a pinch salt, and freshly ground black Pepper

12 oz. 12 Oz.

2 tomatoes fresh, cut cooked, grilled, roasted or broiled Oregano leaves, if desired.


Preheat the oven to 450°F. Mix the garlic, oil and olive oil in an individual bowl. The mixture of garlic and oil must be applied to all sides of the mushroom caps. Place the caps with their tops facing down on a baking sheet lined with parchment. Season with salt and pepper. Arrange the cheese, basil and tomato slices alternately on top of the mushrooms. Sprinkle with oregano depending on your preference. Bake for about 3 to 5 minutes, or until the cheese has melty. Remove from oven and serve.

Shitake (Oak/Chinese/Black Forest)

Shitake mushroom caps are awash in woody flavor and have soft, spongy, and soft texture. They can range in shades ranging from tan to dark brown and come with broad umbrella-shaped caps. Shitake mushrooms will last for up to 14 days, and the stems can be removed to enhance soup stock.

  • The use of shitake mushrooms for centuries has been used throughout East Asia to fight colds and flu, shitake mushrooms have been shown to help improve the immune system, fight off infection and fight off tumors. Shitake is also utilized to combat nutritional deficiencies as well for liver ailments.
Miso Soup


4 C. water

1 to 2 C. chopped organic vegetables

1 1/2 Tbs. of dark organic barley

Tofu Miso Firm, cut into 1/2-inch cubes

A 3-inch piece of dried seaweed called wakame (found in the majority of health food stores).

2 organic shitake mushrooms dried (Can be pre-soaked per package instructions.


Bring the water to a boil in a small vessel. Boil the water in a small pot. In the same pot, add the chopped mushrooms and chopped vegetables. Reduce heat to low to cover the pot and let it simmer until tender (about 8-15 min depending on what vegetables were utilized). After the vegetables have simmered for around 5 minutes Pour 1/4 cup of boiling vegetable broth into another bowl. Mix miso into bowl and mix until miso turns into a wet paste. Add tofu in the bowl of miso mixture and set the bowl aside until vegetables are tender. Add seaweed to the pot by breaking it into smaller pieces.

When vegetables are tender when they’re tender, add the miso sauce from the bowl into the pot. It should sit for 3 to 4 minutes. Don’t cook miso with high temperatures, because it could kill the living microorganisms which aid in digestion and healing. This soup is made intuitively. You can experiment with different combinations of vegetables and miso. This recipe for miso soup will help you to honor your body’s wisdom. This soup is a healing one.

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