Advertisement Fewer than a third of Americans are cooking their evening dinners from scratch, according to a recent survey.
Time grows increasingly precious as Americans enter the fall season with packed schedules, shorter days and less time to make dinner. Rejuvenate the family with easy dishes made with mushrooms that add essential nutrients and the elusive fifth flavor, umami.
Mario Batali, an award-winning celebrity chef, restaurateur and author, has long known about umami, which means “savory deliciousness” in Japanese.
Batali credits mushrooms as one of his hidden treasures when it comes to umami. “Mushrooms add a burst of rich, savory flavor that makes food taste good from the first bite to the last. Whether I’m cooking at home or the restaurant, mushrooms give that ‘something special’ quality to any dish.”
In Batali’s new book, “Italian Grill” (ecco 2008), he showcases the Portabellas with Arugula and Parmigiano recipe, which combines his love of mushrooms and grilling into a unique and scrumptious entrée.
Not only are mushrooms a delicious choice for family meals, they’re part of a healthy diet. According to the Journal of the American Heart Association, only 10 percent of Americans have optimal blood levels of vitamin D, which is especially alarming as sunlight becomes less available in the fall and winter. Mushrooms boast 4 percent of the daily value of vitamin D per serving, and preliminary research suggests that briefly exposing mushrooms grown in the dark to the ultraviolet light found in sunlight may boost their levels of vitamin D up to 100 percent of the daily value.
In addition, white button mushrooms have an antioxidant capacity similar to tomatoes, zucchini and carrots, while the antioxidant capacity of brown (crimini) and portabella mushrooms are comparable to green beans, red peppers and broccoli. They are a good source of several B vitamins and the leading source of the antioxidant selenium in the produce aisle. To top it off, mushrooms are low in calories, fat free, cholesterol free and very low in sodium.
Enjoy three mushroom recipes courtesy of chef Mario Batali:
Sautéed Chicken with Balsamic Vinegar, Crimini and Oyster Mushrooms
4 tablespoons virgin olive oil
1 roaster chicken, cut into 8 pieces with bone on
Salt and pepper
1/2 pound crimini mushrooms, quartered
1/2 pound oyster mushrooms, halved
2 cups balsamic vinegar
2 tablespoons tomato paste
2 tablespoons butter
In a 12- to 14-inch skillet, heat olive oil over medium heat until smoking. Season chicken with salt and pepper and place skin side down into hot pan. Cook until skin is dark golden brown, about 8 minutes for each side. Remove chicken and keep warm. Add mushrooms to pan and cook unmoved for 6 minutes. Resist stirring or shaking the pan. Add vinegar, tomato paste and butter and stir until smooth. Place chicken into pan with mushrooms and bring to a boil. Lower heat and simmer 10 to 15 minutes or until chicken is cooked through. If liquid dissipates, add more balsamic vinegar. Place chicken on warm plate, pour mushrooms and sauce over and serve.
Makes 4 servings.
Pugliese Mushroom Scafata with Green Olive Crostini
1/4 pound chanterelles, brushed clean
1/4 pound crimini, brushed clean
1/4 pound oyster mushrooms, brushed clean
1/4 pound yellow foot mushrooms, brushed clean
1/2 medium red onion, thinly sliced
1 tablespoon crushed red chilies (optional)
4 scallions, green and white cut into 1-inch long pieces (about 2/3 cup)
2 cloves garlic, thinly sliced
1 cup dry white wine
4 ripe plum tomatoes chopped in half
1 cup basic tomato sauce
Salt and pepper
4 slices Italian peasant bread 1-inch thick
1 cup green olive pesto
In a heavy 4-quart saucepan, place mushrooms, onions, chilies, scallions, garlic, white wine, tomatoes and tomato sauce and bring to a boil. Lower heat to simmer, partially covered, for 20 minutes. It should be thick like a ragout. Season with salt and pepper and pour into a large shallow serving bowl. Toast bread and smear with green olive pesto. Stand crostini in different angles in middle of mushroom scafata and serve immediately.
Makes 4 servings.
Portabellas with Arugula and Parmigiano
6 large portabella mushrooms, stems removed
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon anchovy paste
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme, crumbled
4 cups trimmed arugula, washed and spun dry
Juice of 1/2 small lemon
Coarse sea salt and freshly ground black pepper
4 ounces of Parmigiano-Reggiano cheese for shaving
Preheat a gas grill or prepare a fire in a charcoal grill. Place the Portabellas on grill and cook, turning two or three times, until slightly softened, 5 to
8 minutes. Transfer to a platter, arranging the mushrooms gill side up. In a small bowl, whisk together 1/4 cup olive oil, anchovy paste, vinegar, and thyme. Spoon mixture evenly over the portabellas and let stand for 30 minutes. In a large bowl, toss arugula with the remaining 2 tablespoons olive oil and lemon juice. Season with salt and pepper. Divide the arugula among six plates and top each with a mushroom. Shave Parmigiano over the salads. Serve immediately.
Makes 6 servings.
