The 52 New Foods Challenge Food of the Week: Portobello Mushrooms
Another confession: I don’t like mushrooms. This is another texture thing for me. But I’ve founds that the more I eat a food that I’m not fond of, often I learn to like them. Hence my 52 new foods challenge. Mushrooms are my current project. It’s slow going, but I think I will like mushroom eventually. Jennifer Tyler Lee suggests making them in cheese quesadillas, which seems like a great gateway to me! I have found that if I cut them up pretty small and put them in things (soups, sautes, cauliflower rice, etc.) I can tolerate them.
- Good source of minerals including selenium, zinc, potassium, and copper and also the B vitamins, especially vitamins B6 and B12
- Rich source of antioxidants
- Mushrooms have been studied for their Anticancer benefits and antiviral benefits as well
From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, and Superfoods: The Healthiest Foods on the Planet
by Tonia Reinhard