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For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

People are creatures of habit and largely base choices on that which is familiar. Although some habits are good, cooking the same types of food over and over zaps creativity and breeds indifference in the kitchen. Food is not only necessary for survival, it is also a main source of enjoyment. Making the most of our meals increases pleasure and happiness. If your dinner hour is hum-drum bring something less predictable home from the market. One thing certain to add variety to your meals is broadening your selection of mushrooms. Mushrooms add flavor, texture and nutrition to appetizers, soups, salads and entrées. The possibilities are endless, and the results are fabulous.

Mushrooms are high in fiber and protein, and provide vitamins such as thiamine (B1), riboflavin (B2), niacin (B3), biotin (B7), cobalamins (B12) and ascorbic acid (C), as well as minerals, including iron, selenium, potassium and phosphorus. Maitake, shiitake, and reishi are being researched for the possibility of use for anti-cancer, anti-viral, and/or immunity-enhancement properties.

If you are new to the world of mushrooms, you should know that mushrooms are best when used within a few days of purchase. Like other vegetables, it is best to wait until you are ready to use them before rinsing your mushrooms. Remove mushrooms plastic from their container and store in a paper bag, because if they are stored in an air-tight container the moisture trapped inside will cause early spoiling. It is not recommended to freeze fresh mushrooms, but if they are first sautéed, cooled and stored in an airtight container they may be frozen for up to a month. Care should be taken to cleaning your mushrooms, especially morels....more...

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