November Superfood: Mushrooms - CulinArt Group

Eat Well Blog

November Superfood: Mushrooms

It’s November and there is a fungus among us – the superfood this month is mushrooms! Did you know there are more than 2,000 types of edible mushrooms? The most common types to cook with are white button, crimini, Portobello, and shitake, but there are a ton of other mushrooms that add creativity and flavor to any dish.

Mushrooms are so marvelous because they contain several important vitamins and  minerals, including vitamin D, potassium, selenium, copper, riboflavin, niacin and pantothenic acid. They are naturally low in calories and sodium, fat-free and inherently gluten-free.

When shopping for mushrooms, choose firm, unblemished mushrooms, all the same color–stay away from any that look shriveled or wilted. Select the size depending on how you plan to prepare them; choose larger mushrooms like portobellas for stuffing or grilling, smaller ones like buttons if you’re slicing them up.

There is no need to wait for mushrooms to ripen, as they can be used immediately or kept in the fridge. Just use a damp paper towel to brush off any dirt before eating.

Mushrooms make a great vegetarian option in place of meat because of their hearty “umami” flavor. Use in veggie burgers, meatless meatloaf, sloppy joes, tacos, chili and more. Mushrooms also make great additions to soups, stir frys, pasta dishes, casseroles, salads and of course, pizza!

How will you enjoy mushrooms this month?

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  • November 1, 2018

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What our clients are saying

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“This has been a year of unprecedented uncertainty, but through it all, Denee, chef Darby, Samantha, and the whole CulinArt team, provided the best dining experience the school has had in my thirteen year tenure.  It was an absolute pleasure to work with them, and I can't wait for next year when the craziness of COVID brings everyone back into the dining hall for meals. We look forward to working with Denee, Chef Darby, Samantha, and the rest of the CulinArt team again next year.”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

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