This article was sponsored by the Mushroom Council. All opinions are my own.
I want to go where the rivers flow of kale and mushrooms and homemade salad dressing.
Seriously not kidding.
Is it just me or are these two veggies the greatest combo ever?
In the spring and summer- I tend to gravitate towards fresh, raw salads much more than our snow-covered ice storm crazy winters in Manhattan. Boy o boy am I glad the winter is over.
I’m pretty much ridiculously hooked on mushrooms. I tend to use them in everything because they’re just so hearty and filling. They absorb the flavor of whatever I’m making…kinda like bread does but without the whole grain-starchy part.
So many of my clients who are gluten-free and celiac are always asking me for my go-to veggies of choice and I must say mushrooms top the list. They’re just so versatile and tasty and so not boring but it seems no one ever knows what to do with them- along with knowing that O YES they ARE gluten-free, folks!
My favorite shrooms to use are baby bellas, big Portabella and white button. I tend to use them at least two times a week.
Mushrooms are fabulous when tossed into a salad, steamed and drizzled with balsamic vinegar and fresh basil, eaten raw (I remove the stem and fill the cavity with hummus) and it’s become my latest go-to snack, stuffed into bell peppers and cabbage for well stuffed pepper and cabbage recipes along with other veggies and grains like quinoa, fresh herbs and kale.
I could honestly go on and on forever but I’m not going to bore you. You’ll be seeing my mushroom recipes pop up from time to time on my blog so you’ll just have to hold your horses, visit the Mushroom Channel for more ideas, or just get creative in your kitchen with them.
Trust me, all you’ve got to do is rinse them, chop them or thinly slice them then serve ’em raw, steamed, grilled, roasted or in a stir-fry. So easy, right? Plus, they’re pretty cheap to buy at the food store or farmers market so you’re not spending your life savings here, folks.
A few other handy dandy thoughts…they’re naturally free of sodium and gluten and they’re filled with nutrients like vitamin D, potassium, B vitamins, antioxidants and fiber. They’re so easy to mix into recipes instead of meat and give you that satisfying texture without loosing the taste.
To clean mushrooms, simply brush off any dirty with a damp paper towel or your little fingers. Before using, trim the end of the stem if it’s tough. Don’t soak them in water because they may absorb moisture but give them a quick rinse under water and pat them dry. Then you’re all set for cookin’.
And a tiny thought to leave you with today that many of you who are gluten-free or have celiac disease or another autoimmune disease may find comforting when people, well….just don’t understand you and your lifestyle….I’ve been there and I know what it’s like and hopefully these words can free you, too.
When you belong to yourself, you are no longer mad at friends or loved ones who don’t understand you. You are free to love them as they are, because you don’t need them to see you, because you see yourself. You’re free to love unconditionally and not let their judgments dictate your path.
- 1 large head curly kale, coarsely chopped and stems removed
- 2 cups button mushrooms, cleaned and halved
- 1 small pineapple, cubed
- 1 small red onion, thinly sliced
- 4 Tbsp. freshly squeezed orange juice
- 1 Tbsp. apple cider vinegar or white balsamic vinegar
- 1½ Tbsp. extra virgin olive oil
- 1 Tbsp. finely chopped fresh dill
- pinch ground coriander
- ¼ tsp. sea salt
- ¼ tsp. pepper
- pinch of fresh orange zest, for garnish
- In a large bowl, combine kale, mushrooms, pineapple and red onion.
- In a small bowl, whisk orange juice, vinegar, olive oil, dill, coriander, sea salt and pepper. Drizzle over kale mixture and use your hands to massage the kale and soften it with the dressing.
- Serve and garnish with fresh orange zest.