jean’s kitchen

Pharaohs ate mushrooms as a delicacy, Greeks believed them to be a source of strength and Chinese regarded them as health food. There are over 14,000 types of mushrooms in the world, out of which about 3,000 are edible, about 700 have known medicinal properties and around 1400 have been recognized as poisonous. Today, mushrooms are eaten by people, for their flavor and texture as well as for the health benefits they offer. Some mushroom materials, including polysaccharides, glycoproteins and proteoglycans, modulate the immune system responses and inhibit tumor growth. Some medicinal mushroom isolates that have been identified also show promising cardiovascular, antiviral, antibacterial, anti-parasitic, anti-inflammatory, and anti-diabetic properties. Currently, several extracts have widespread use in Japan, Korea and China, as adjuncts to radiation treatments and chemotherapy. Dietary mushrooms are a good source of nutrients, especially protein and fiber. They are also rich in mineral content and the fat or “lipid content” is very low. Mushrooms are a low-calorie food appropriate for low-calorie dieting, usually cooked raw or with oil to provide a healthy and light starter. Here’s one that’s easy and delicious.

INGREDIENTS –

• -1 lb small button mushrooms
• -A bunch of spring onions
• -The juice of two lemons
• -1 clove of garlic, cored and crushed
• -A handful of golden raisins, soaked
• for an hour
• -Fresh thyme
• -Fresh rosemary
• -A glass of white wine
• -1 tsp cracked pepper
• -Salt and pepper
• -Olive oil

Trim and wash the mushrooms thoroughly. In a thick heavy pot heat up 2 tablespoons of olive oil and cook your mushrooms for about 3 minutes or until all the cooking juices have evaporated. Meanwhile, in a separate sauce pan, pour the wine, 1 tablespoon of water, half of the lemon juice, 3 tablespoons of olive oil, the cracked pepper, the herbs, the finely chopped garlic, raisins and white onions. Season with some salt and bring to the boil. Cook for about 15 minutes and then add the mushrooms. Turn the heat up and cook until the liquid reduces by 3/4 of its starting volume. When done, pour the cooked mushrooms into a bowl and allow to cool down before refrigerating. Just before serving your mushrooms add the left over lemon juice and give’em a good stir. This recipe makes a great refreshing appetizer on a hot sunny day…you are a chef !

@Jean Doherty is the Chef and
Owner of Le Patio Restaurant in
Wilton Manors (954) 530-4641