(This article appeared in the April, 2011 issue of A Healthy You.)
Mushrooms are low in saturated fat and sodium and are very low in cholesterol.
They are also a good source of dietary fiber, protein, vitamin C, folate, iron, zinc and manganese and a very good source of vitamin D, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, phosphorus, potassium, copper and selenium.
Read more about the nutritional values of mushrooms at: NutritionData.self.com.
Shiitake and Kale(This recipe appeared in the April, 2011 issue of my newsletter.
Prep Time: 2 minutes
Cooking Time: 10 minutes
Yield: 4 servings
1/2 pound shiitake mushrooms
1 tablespoon olive oil
1-2 cloves crushed garlic
1 bunch kale, chopped
pinch of salt
1. Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes.
2. Add chopped shiitake mushrooms, stir-fry for 5 minutes.
3. Add chopped kale, stir-fry for a couple of minutes.
4. Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.