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.

Omelette with Porcini Mushrooms

Omelettes are easy to make and easily adapted for many tastes and meal plans. This recipe uses mushrooms but feel free to substitute with other proteins sources and vegetables!

Ingredients:
2 eggs
150 g or 1 serving of porcini mushrooms
1 Tbsp. chopped onion
1 Tbsp. chopped chives
Salt and pepper

Preparation:

Clean the mushrooms and then thinly slice. Roast the onions and mushrooms in a very hot pan for a few minutes, and season with salt and pepper. Whisk the eggs, season with salt and pepper, and then pour them over the mushrooms and onions. Cook the omelette on both sides and
finally garnish with the chives.

Tip: For extra flavor try adding aromatic herbs such as rosemary or chili for some extra heat.

Wild Mushrooms

As we are transitioning in the fall months we are also moving into the season of wild mushrooms. Mushrooms have amazing health benefits including lowering blood pressure, stimulating the absorption of nutrients, and can help lower cholesterol. During the fall many different delicious varieties pop up at local farmers markets and grocery stores. Check out the infographic below to learn about a few different varieties and how to best cook them!

Stuffed Artichokes

This delicious recipe uses artichokes which are packed full of vitamins and are great for your health!

Ingredients:
1 serving of boiled ham
1 serving of vegetables (artichokes and mushrooms)
1 lemon
Olive oil
Chopped parsley
Salt and pepper

Preparation:
Remove the stem and scaly leaves from the artichoke. Cut off about 1/4 inch from the top of the artichoke. Then place the artichoke immediately in lemon water. Cut the ham and mushrooms into small cubes and roast in oil, season with salt and pepper. Remove from the pan and add the parsley. Then fill artichoke with the ham and mushroom mixture. Place the artichoke in a saucepan with a little oil. Leave to cook covered over low heat for about 35-45 minutes, occasionally pour a little water over the filling so that it does not dry out. Enjoy!

Shiitake Mushroom Salad

Delicious salads are an essential part of all Metabolic Balance nutrition plans. Have you ever enjoyed a warm salad? How about this Asian inspired green cabbage salad with shiitake mushrooms? (This recipe is suitable from phase 2)

Ingredients for 1 portion:
1 serving shiitake mushrooms
1 serving vegetables (e.g., green cabbage, bell pepper)
1 clove of garlic
Spices: salt, pepper, tamari (wheat free soy sauce), apple cider vinegar, your choice of fresh herbs

Preparation:
Remove the stalk from the white cabbage and cut the cabbage into pieces. Halve the bell pepper, remove seeds and cut into strips. Clean the mushrooms with damp kitchen towel and slice. Peel the garlic and finely chop.
If in phase 2 w/o oil, heat 3 tablespoons of vegetable broth in non-stick wok. (When you are allowed to add oil you could use 3 coconut oil or ghee.) Add cabbage and sauté for 3-4 mins. Add bell pepper, shiitake mushrooms and garlic. Brown everything gently.

Salad Dressing: mix salt, pepper, apple cider vinegar, tamari and fresh herbs for the dressing and add pepper to taste. Add your dressing to the vegetables and enjoy while still warm. Enjoy your meal!

MB 02-19 - Pilze

Oyster Mushrooms with Wild Rice

Today we have a delicious vegetable protein dish for you: oyster mushrooms with wild rice on lettuce.

Ingredients for one serving:
1 portion oyster mushrooms
1 portion wild rice
1 portion Lollo Rosso lettuce (or other choice on your plan)
vegetable broth
Spices: salt, pepper, vinegar

Preparation:
Cook wild rice, rinse and chop the salad, drain and place in a bowl. Season salad with vinegar, salt and black pepper. Clean the oyster mushrooms with a (damp) kitchen towel and cut into bite size pieces. Brown oyster mushrooms gently in a hot pan, deglaze with  vegetable broth and simmer for five minutes. If the mushrooms are cooked and there is still a lot of liquid in the pan, drain carefully. Arrange the lettuce on a plate with wild rice and add the oyster mushrooms. Enjoy!

MB 01-30 - LolloRosso

Oyster Mushroom Recipe – so yummy!

Always tastes good: our winter vegetables with oyster mushrooms

Ingredients:
1 serving vegetables (carrot, parsnip, Brussels sprout, onion)
1 serving oyster mushrooms
Spices: 1 clove of garlic, sea salt, fresh ground pepper, caraway, paprika
Herbs: chopped parsley
75 ml vegetable stock

Preparation:
Clean and wash the vegetables. Slice carrots into rings and the parsnip into fine sticks, quarter the Brussels sprouts. Peel garlic and chop finely. Blanch the vegetables briefly in salted water. Steam onion, garlic and caraway and add the blanched vegetables.
Do not wash oyster mushrooms, just clean them with a cloth or knife. Sauté oyster mushrooms with salt, pepper and paprika (no oil). Deglaze with some vegetable stock and cook gently for 10 minutes.
Add some of the oyster mushrooms and the broth to the vegetables. Puree with a blender. Add the remaining oyster mushrooms and plenty of chopped parsley on top and serve hot.

MB 01-09 - oyster mushrooms

Shiitake Mushrooms on Eggplant

These eggplant schnitzels with shiitake mushrooms are absolutely yummy!

What you’ll need:
1 serving eggplant
1 serving shiitake mushrooms
Spices: sea salt, freshly ground pepper
Herbs: 1 TBsp. chopped parsley or for those who love coriander also 1/4 TBsp. of coriander
Olive oil to sauté

What to do:
Wash eggplant and take off the two ends. Cut eggplant lengthwise into 3 cm thick slices. Salt and leave to stand for about 10 minutes for the water to be drawn out.
In the meantime, wipe the mushrooms with a piece of kitchen towel (do not wash) and slice finely. Rinse eggplant slices with cold water and squeeze them flat with your hands.
Fry in olive oil and keep warm.
Gently sauté the mushrooms in the oil and season to taste.
Arrange eggplant slices on a plate with mushrooms and parsley. Yummy!

MB 12-02 - eggplant

Oh so Yummy: Stuffed Mushrooms

MB 09-10-2019

Ingredients for 1 person:
1 serving goat cheese
1 serving vegetables (big button mushrooms, spinach, cubed onion)
Spices: rock salt, fresh ground pepper, nutmeg, garlic (1 glove), fresh parsley, 1 TBsp oil

Preparation:
Cut the goat cheese into small cubes. Clean the mushrooms and remove the stalk. Clean, wash and blanch spinach in salt water, rinse with cold water, squeeze and cut into stripes. Slice the skin of the tomato, briefly put it into boiling water, rinse with cold water, peel, remove seeds and cut into cubes. Brown the cubed onion in oil, add the mushrooms and sauté for 5 minutes. Remove the mushrooms and place in an ovenproof dish. Mix the onions with chopped garlic, vegetables and season to taste. Add and mix in the cheese, then fill the mixture into the mushrooms. Place in the oven at 180°C (355°F) for about 20 minutes.

Enjoy your meal!

Mushrooms – Protein or Vegetable?

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

MB 08-18-2019

Fish, meat, poultry, eggs and cow’s milk products are great proteins. Vegetarian proteins are soy, legumes, sprouts, nuts and seeds and some mushrooms. In the case of mushrooms, however, a distinction is made between those rich 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.