Pickled Mushrooms with Chili

Yesterday we talked about how easy and delicious preserving foods at home can be. Today we have a recipe for you that shows you how!

Ingredients:
1 serving of fresh mushrooms
Twigs of fresh thyme
1 chili pepper
1/4 cup (65 mL) white wine vinegar
1/2 teaspoon mustard seeds
1 Tbsp. olive oil
Salt

Ingredients:
Clean the mushrooms and then pat them dry. Pluck the thyme leaves. Cut the chilies into rings, removing the seeds. Add the vinegar and spices to a pot and bring to the boil. Add the mushrooms and cook for 5 minutes. Allow to cool and then pour into a glass that can be sealed well. Pour the olive oil over it and close the glas. After pickling, the mushrooms should continue to soak for at least 3 days.

Oyster Mushrooms with Roasted Vegetables

This delicious dish is perfect on a cold summer day and is packed full of amazing flavors.

Ingredients:
1 serving vegetables (carrot, parsnip, brussels sprouts, onion)
1 serving oyster mushrooms
1 garlic clove
Salt and pepper
Caraway
Paprika powder,
Fresh parsley
1/3 cup (75 ml) vegetable stock

Preparation:
Clean and wash the vegetables. Cut the carrot into rings and the parsnip into fine sticks, quarter the brussels sprouts. Peel the garlic and chop finely. Roast the vegetables in a 350F oven for 30-45 minutes. Do not wash oyster mushrooms, just clean them with a brush or knife. In a pan, cook the onion and oyster mushrooms with salt, garlic, caraway, pepper and paprika powder. Deglaze with some vegetable stock and cook gently for 10 minutes. Serve the roasted vegetables alongside the stewed mushrooms and enjoy!

Delicious Mushrooms

Mushrooms are a type of fungi found in many different varieties all across the globe. From earthy shitake mushrooms to delicate oyster mushrooms, there is a variety for almost every type of dish. Mushrooms are packed full of micronutrients including copper, potassium, and phosphorus. On the Metabolic Balance mushrooms can be a protein or a vegetable depending on the type of mushroom. Oyster and shiitake mushrooms are considered a protein. They can be used fresh or dried and are delicious in soups, stir fries and salads. All other types of mushrooms are vegetables and can therefore be mixed and combined with another type of protein. What are some of your favorite ways to enjoy mushrooms?

Mushroom Salad

Today we have another delicious recipe featuring mushrooms. Give it a try and let us know what you think!

Ingredients:
1 serving of oyster mushrooms
1 serving of lettuce
1 serving of papaya
Apple cider vinegar
Garlic clove
Salt and pepper
Rye bread

Preparation:
Clean the lettuce, wash it and spin it dry. Chop the garlic finely. Thinly slice the mushrooms. Halve the papaya, remove the seeds with a spoon and cut into slightly larger cubes. Heat a pan and cook the mushrooms with the garlic and season with salt and pepper. Arrange mushrooms, lettuce and papaya cubes on a plate, drizzle with vinegar, and season lightly with salt and pepper. Cut bread into cubes, season and roast in a pan until crispy. Add the croutons to the salad and enjoy!

Photo: Unsplash

Mushrooms: Protein or Vegetable?

Mushrooms in Metabolic Balance: are they a protein source or vegetable? In addition to the well-known protein sources such as fish, meat, poultry, eggs, and cow’s milk products, vegetarian protein sources such as soy products, legumes, sprouts, nuts, and seeds, as well as mushrooms, are also included. However, when it comes to mushrooms, a distinction is made between protein source and vegetables. Oyster and shiitake mushrooms are classified into the protein group. They can be used fresh or dried, and can be stir-fried in a wok or pan. All other mushrooms, such as button mushrooms, porcini mushrooms, or chanterelles, are considered vegetables and can be combined with a different protein source. The reason for this lies in the biological value, which provides information about how much body protein the organism can build from the protein content of a food.

Stuffed Mushrooms

Stuffed mushrooms are not only very easy to make but can easily be adapted with different ingredients to meet many Metabolic Balance plans. Give this recipe a try and let us know what you think!

Ingredients:
1 portion of fresh goat’s cheese
1 portion of vegetables (mushrooms and savoy cabbage)
10g of rye bread
Fresh garlic
Fresh oregano
Chili
Salt and pepper

Preparation:
Clean the mushrooms and remove the stems. Slice the savoy cabbage into fine strips. Put the rye bread, savoy cabbage, garlic, goat’s cheese, salt, pepper, chili and marjoram into a food processor and pulse until you achieve a homogenous mixture. Then fill the mushrooms with a teaspoon of the mixture. Bake in the oven for 15 minutes at 400°F (200°C). Enjoy!

Mushrooms

Pickled Mushrooms

Pickling is an excellent way to preserve vegetables, including mushrooms! Give this recipe a try and let us know what you think!

Ingredients:
1 serving of fresh mushrooms
Fresh thyme
1 chili pepper
1/4 cup (65 mL) white wine vinegar
1/2 teaspoon mustard seeds
1 Tbsp. olive oil
Salt

Preparation:
Clean the mushrooms. Cut the chili into rings and remove the seeds. Add the vinegar and spices to a pot and bring to the boil. Then add the mushrooms and cook for 5 minutes. Remove the mixture from the heat and allow to cool. Then pour into a clean jar that can be sealed. Pour the olive oil over the top and allow the mushrooms to soak for at least 3 days in the fridge. Enjoy!

Mushrooms and Metabolic Balance

So you’ve got mushrooms in your Metabolic Balance nutrition plan: are they a protein or a vegetable? That is the question!

Fish, meat, poultry, eggs and cow’s milk products are great sources of proteins. Vegetarian protein sources are soy, legumes, sprouts, nuts and seeds and some mushrooms. In the case of mushrooms, however, a distinction is made between those high in protein and those considered a vegetable. At Metabolic Balance we distinguish between protein and vegetable based on the biological value of the mushrooms. This is calculated based on the amount of protein in a food that our bodies can use directly – basically this needs to be a good value for us to consider as a protein.

The protein mushrooms are oyster and shiitake mushrooms. They can be used fresh or dried. Preparation suggestion can be fried in a wok or pan. They make a great mushroom risotto-style dish with a delicious cauliflower rice! All other mushrooms, such as button mushrooms, king oyster mushrooms, or chanterelles, are considered vegetables and can be combined with a protein.

Goat Cheese Stuffed Mushrooms

Are you in need of a delicious appetizer to celebrate New Years Eve? Well we have just the recipe for you with these delicious stuffed mushrooms. Give them a try and let us know what you think!

Ingredients:
Small button mushrooms
Soft cheese (goat cheese or cream cheese work best)
Fresh parsley
Fresh garlic
Fresh thyme
Bread crumbs
Parmesan cheese
Salt and pepper

Preparation:
Clean the mushrooms, remove the stem, and then place the caps face up on a baking sheet. Take the stems and chop into fine pieces. Then in a pan over medium heat, saute the stems and then add the garlic and breadcrumbs and set aside. After the mushroom mixture has cooled, mix it with the cheeses, fresh herbs, and season with salt and pepper. Fill each of the mushroom caps with the mixture and then bake at 400°F for 20-25 minutes. Garnish with fresh parsley and enjoy!

Photo: Metabolic Balance Australia and New Zealand