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Mushroom's are good for you! #Fall4Mushrooms

White Button Nutritional Facts


Did you know for thousands of years the Eastern cultures have revered mushrooms’ health benefits.
"Mushrooms have long been celebrated as a source of powerful nutrients, but they can also help Americans meet the dietary recommendations set forth in the 2010 Dietary Guidelines and Institute of Medicine’s Dietary Reference Intakes for Calcium and Vitamin D."
Often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.
Do we really need vitamin D?  "Vitamin D helps build and maintain strong bones by helping the body absorb calcium. Vitamin D is available by diet, supplements and sunlight, which is why D is also referred to as the “sunshine vitamin.







http://mushroominfo.com/  Below is one the great recipes
at Fall for Mushrooms website! Be sure to check them out 
and don't forget to sign up for a newsletter!

Chili con Crimini
Makes 8 servings: 1 cup each
Ingredients:
  • 1 pound crimini mushrooms
  • 1 tablespoon unrefined peanut oil or extra-virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, finely chopped
  • 1 small jalapeño pepper, with some seeds, minced
  • 2 large garlic cloves, minced
  • 2 tablespoons aged red wine vinegar
  • 3 cups low-sodium vegetable broth
  • 1 (14.5-ounce) can crushed roasted tomatoes or crushed tomatoes
  • 1½ tablespoons chili powder
  • 1¼ teaspoons sea salt, or to taste
  • 1 teaspoon ground cinnamon
  • 2 (15-ounce) cans red kidney beans, drained
  • ¼ cup chopped fresh cilantro
Directions:
  1. In two batches, add the mushrooms to a food processor. Cover and pulse until finely chopped, but not mushy. Alternatively, finely chop mushrooms using a chef’s knife.
  2. Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
  3. Add the broth, tomatoes, chili powder, salt, and cinna mon and bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncov ered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
  4. Spoon chili into bowls, top with the remaining cilantro, and serve.
Per serving: 150 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 690mg sodium, 26g total carbohydrate, 7g dietary fiber, 7g sugars, 9g protein
- See more at: http://mushroominfo.com/mushroomchannel/2013/09/10/chili-con-crimini/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MushroomRecipeOfTheWeek+%28Mushroom+Channel+%C2%BB+Mushroom+Recipe+of+the+Week%29#sthash.eyzhX4CH.dpuf

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