People have been eating mushrooms for millennia—mainly for their earthy, meaty taste and their easy availability (although the grocery store, rather than the forest floor, is the easiest and safest place to forage mushrooms today). Even better, research continues to reveal that the health benefits of mushrooms may be far beyond what even nutritionists have long suspected.
These recipes call for white mushrooms, the type of mushroom most commonly available in U.S. grocery stores. Other varieties such as shiitake and portobello, which are more flavorful and also easy to find for sale in most areas, can be used in their place.
Mushroom and Squash Bruschetta
Ingredients:- 2 cups butternut squash, finely chopped
- 1 cup white mushrooms, chopped
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon sage
- 1/2 teaspoon pepper
- 4 tablespoons olive oil, divided
- 1/2 cup dried cranberries
- 1/2 a French baguette, cut into 12 slices and toasted
- 8 ounces goat cheese, softened
Brush the baguette slices with the remaining 3 tablespoons of olive oil, then spread the goat cheese on each slice. Top each slice with about 2 tablespoons of the squash mixture.
Beef and Mushroom Meatballs
Ingredients:- 1 pound grass-fed ground beef
- 1/2 cup to 1 1/2 cups breadcrumbs or 4 slices toasted whole-grain bread, diced
- 1/4 cup milk or organic beef broth
- 1/2 teaspoon salt
- 1 diced garlic clove
- 1 tablespoon oregano
- 1/2 teaspoon pepper
- 1 tablespoon Worchester sauce
- 1 small onion, chopped
- 1 egg
- 1 cup finely chopped mushrooms
Makes 6 servings of 4 meatballs each.