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!

MB 08-18-2019

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


Roasted Vegetables with Oyster Mushrooms

Are you in search of a last minute but healthy recipe for Thanksgiving? Well we have you covered with this delicious side dish!

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!



Pickled Mushrooms

 Pickling is a great way to use vegetables, including mushrooms!

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 

Preparation:
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.

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.

Mushroom Omelete

This mushroom omelet makes a great breakfast, lunch, or dinner and is super fast to put together.

Ingredients:
2 eggs
1 cup (~150 g) mushrooms
1 Tbsp. chopped onion
1 Tbsp. chopped chives
Salt and pepper

Preparation:
Clean the mushrooms and cut them into thin slices. Cook the onions and mushrooms in a very hot pan for a few minutes and season with salt and pepper. Beat the eggs with salt and pepper. Put the eggs in a very hot and cook the omelet on both sides. Garnish the omelet with mushrooms and sprinkle with chives. Enjoy!

Balsamic Pork Chop with Mushrooms

Today we have delicious, savory recipe for you using mushrooms and pork chops!

Ingredients:
1 serving of pork (or meat depending on your plan)
1 serving of vegetables (such as mushrooms)
1 diced shallot
Rosemary
Balsamic vinegar
Oil
Salt and pepper

Preparation:
Peel the shallot and finely dice. Clean the mushrooms and cut them into small pieces. Remove the leaves from the rosemary and chop finely. Season the pork chop and then cook in a pan with oil for 2 minutes on each each side. Wrap the pork chop in aluminum foil and let it rest. Add the onions, mushrooms, and rosemary to the remaining oil and cook everything 5 minutes. Deglaze with balsamic vinegar and let it reduce. Place the pork on a plate and drizzle with the mushroom and balsamic glaze. Enjoy!

Mushrooms

We are often asked: Are mushrooms considered a protein source or a vegetable in Metabolic Balance nutrition plans? Well, it depends on the kind 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.

Savoy Cabbage 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.

Ingredients: 
1 portion of fresh goat’s cheese 
1 portion of vegetables (mushrooms and savoy cabbage)
10g of rye bread
Fresh garlic 
Marjoram or 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!