Ingredient of the Week

Portabella Mushroom (Agaricus bisporus) 

What is it?  It is a mature version of the edible white button mushroom.  What about the cremini located next to the white button mushrooms in the grocery store, you ask?  Well, a cremini is the middle child of this fungi family.  

How is it grown?   Portabellas are cultivated year round, inside or outside, and in darkness or light as mushrooms get their energy from the wood or compost on which they are grown rather than from photosynthesis. 

Is it locally grown?   Kennett Square, Pennsylvania leads in U.S. production, however, there are several local New Jersey farms growing mushrooms too.  

Tips:  Buy portabellas that have light color caps and gills.  Dark brown, soft, shriveled, or wet mushrooms do not make for a good eating experience.  Store mushrooms in paper bags, or an open plastic bag as the food needs ventilation.  Plus, make sure to clean mushrooms before you eat them; remember what they are grown in.  

Cooking:  Be adventurous!  Grill a cap along with Fontina or Brie cheese, top with garlicky spinach, and place on seasoned ciabatta or focaccia.  Sauté diced mushrooms with onions to the caramelized stage and top a poached egg for breakfast.  Rather yet, bake in a broccoli rice casserole, roast with red peppers and zucchini, stir-fry with tofu, or stew into a thick gravy to drizzle over egg noodles.  Whichever way you choose, these wonderfully “meaty” textured and deep flavored mushrooms will offer a satisfyingly hearty meal. 

References

Agaricus bisporus (n.d.).  In Wikipedia.  Retrieved March 2, 2013 from http://en.wikipedia.org/wiki/Portabella_mushroom

Knife Skills:  How to Prepare Portabella Mushrooms (n,d).  In Serious Eats.  Retrieved March 2, 2012 from http://www.seriouseats.com/2011/04/knife-skills-how-to-prepare-portabella-mushrooms.html

López, J. Kenji (2009, January 14).  What are Cremini Mushrooms?  A Few Mushroom Facts.  In theKitchn.  Retrieved March 2, 2013 from http://www.thekitchn.com/what-are-cremini-mushrooms-a-f-73949

Seasonal Star: Strawberries!

The days are lasting long into the evening, the grills are fired up, and temperatures are finally climbing--time for something refreshing! That means red, juicy, sweet...STRAWBERRIES! Low in calories (a mere 55 per cup) and high in healthy antioxidants and vitamin C, these berries are a late spring and early summer seasonal standout in abundance right now at farmer's markets across the Garden State.

Enjoy them all by themselves, cool and fresh, or dip them in whipped cream. Or get a bit more decadent and indulge your chocolate cravings with this recipe for strawberry shortcake with chocolate "gravy"--otherwise known as "soppin' chocolate." And then there's strawberry meringue cake, so pretty you might want to make two: one to look at and one to eat!

But don't limit these berries to the end of a meal--make them part of the meal. Add sliced strawberries to a salad of spinach and fennel and drizzle with balsamic vinegar for a quick nd healthy starter or side bursting with flavor.

And since Independence Day is right around the corner, show your stars and stripes with this super-simple, no-bake twist on a classic Fourth of July dessert: strawberry short cakes!

Storage tips: Strawberries are fragile fruits and will go bad quickly without proper handling and storage. Refrigerate berries as soon as possible and store them in a shallow, uncovered container. And only wash your strawberries just before you eat them--excess moisture will speed up spoilage.

Did you know?

• There are about 200 tiny seeds on every strawberry. Have you ever seen another fruit with seeds on the outside?
• Strawberries are a member of the rose family.
• Many New Jersey farms offer opportunities to pick your own strawberries and other fruits. Search for one near you.