Frequently Asked Questions...
How to clean mushroom and get over the natural raw odour?
Fresh uncleaned mushrooms have a dirty mushy colour. How to get them white and clean before cooking.
Any clues to get over the nutty raw odour of mushrooms after cooking.
Does boiling/or roasting bring down the nutritional value of mushrooms
Baskaran
Answer:
Mushrooms, like many other foods come in various sorts.
Dark mushrooms are large and almost black while button mushrooms are white and smaller.
To clean mushrooms, simply soak them in a little salted water and rinse off after about 20 minutes.
To tone down the taste, add a little vinegar to the salted water.
Dry them off with a kitchen towel and put them in a container with beaten egg and a little milk.
From there, roll them in flour or crumbs and fry them in a pan with a little cooking oil.
To tone down the taste, add some spice to the flour or crumbs.
Try a different variety of mushroom until you find the one that you like
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Fresh Mushroom
Cleaning Fresh Mushrooms
How to Prepare Dinner in 30 Minutes Using Packaged Turkey Slices and Fresh Vegetables
Are you always in a hurry? Do you come home from work tired and exhausted? It is possible to feed your family quickly, efficiently, and economically in a matter of minutes. And there won't be a lot of clean-up either. For your entree, these Garlic-Mushroom Turkey Slices are the perfect way to dress up packaged turkey slices from the grocery store. For a quick vegetable dish try this Zucchini Continental which adds two vegetables and cheese to the turkey and mushrooms. You will have a tasty and nutritious meal on the table in minutes and it is much better than running through the fast food drive-thru lanes.
GARLIC-MUSHROOM TURKEY SLICES
1/2 cup all-purpose flour
1/2 tsp oregano
1/2 tsp paprika
3/4 tsp salt, divided
1/4 tsp pepper, divided
1 pkg (17.6-oz) turkey breast slices
1 tbsp olive oil
1 cup reduced-sodium chicken broth
1/2 lb sliced fresh mushrooms
2 garlic cloves, minced
In a large zip-top plastic bag, combine the flour, oregano, paprika, 1/2 tsp salt, and 1/8 tsp pepper. Add the turkey to the bag, one piece at a time, shaking to coat evenly. In a large heavy nonstick skillet coated with nonstick cooking spray, cook turkey in the olive oil over medium heat for 1 to 2 minutes on each side or until no longer pink. Remove from skillet and keep warm.
Add broth to the skillet turkey was cooked in. Stir in the mushrooms, garlic, and remaining salt and pepper (to cut sodium in this recipe, omit the salt). Cook, stirring, approximately five minutes until mushrooms are tender. Return turkey to the pan and heat through.
ZUCCHINI CONTINENTAL
1 lb zucchini
1 can (12-oz) whole kernel corn, drained
1 tsp salt
1/4 tsp pepper
1 jar (2-oz) chopped pimento, drained
1 tsp garlic salt
1/2 cup Mozzarella cheese, shredded
In a large skillet, lightly sprayed with cooking spray, combine the zucchini, corn, salt, pepper, pimento, and garlic salt. Cover and cook over medium heat, stirring occasionally, for about 10 minutes or until the squash is crisp tender. Stir in the cheese; heat thoroughly and serve.
Enjoy!
About the Author
For more of Grandma's quick and easy recipes, visit her blog at http://grandmasquickfixrecipes.blogspot.com
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