I've loved mushrooms ever since I was a wee child, which surprised my father because he didn't like them until after he met my mother (who was also an early adopter of mushrooms). If forced to choose my three favorite ways to enjoy mushrooms...
- As an accompaniment to beef bourguignon (the Julia Child recipe, of course)
- Tossed with olive oil and a little salt and roasted (quartered if large, whole if tiny)
- In the world's best egg salad recipe ever
There are phytochemicals (natural plant compounds) in mushrooms that have been found to have immune-system supporting and anti-tumor properties. They may also contribute to heart health, in part due to their anti-inflammatory and antioxidant properties. Choline and folate are both important for preventing neural tube defects in fetuses during pregnancy.
So that's the nutrition. Let's get back to the eating. How else do I love mushrooms? In scrambled eggs and omelets. In pasta sauce. In stroganoff. Grilled on a skewer. In my fabulous sourdough-and-artichoke heart Thanksgiving turkey stuffing. On pizza. Sauteed and served atop a nice grilled grassfed steak or burger.
Yeah, about that last part. Last Friday, we had burgers on the menu. We had a bag of mushrooms in the fridge from our Full Circle delivery. I decided to throw caution to the wind and put the mushrooms in the burgers instead of on top of the burgers. I was also feeling too lazy to get a saute pan dirty (just being honest). We were quite pleased with the results of our little experiment. The burgers were moist and savory and delicious. Here's what we did:
I roughly chopped about 1/4 pound of mushrooms. I was aiming for pieces of about 1/4" diameter. In a bowl, Jeff mixed them into one pound of grassfed ground beef and seasoned with a little salt, pepper and granulated garlic. At the end, he added one egg because he felt that the mixture needed a little something to help it hold together. It worked beautifully.