Mushroom, dried (with recipe)

 

            Dried mushrooms are a delectable item that should be on every kitchen’s shelf. Not only are they an epicurean delight; they are also rich in B vitamins, riboflavin, potassium, and phosphorus, and contain vitamin D and protein. They can of course be used to replace fresh mushrooms, but the dried mushrooms should also be appreciated as a food itself. A wide variety are available; one can savor the vivid differences between Italian, French, and Chinese fungi; whereas with fresh mushrooms we are often limited to the varieties offered by commercial markets.

            Dried mushrooms give excellent flavor to soups, sauces, and stews. Before using, wash them, then soak in water to cover for 30 minutes. Do not throw out the brown soaking water; add it to your recipe for delicious additional flavor.

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SAFFRON RICE WITH DRIED MUSHROOMS

¼ cup dried mushrooms

2 cups liquid (water or broth and mushroom water)

1 teaspoon salt

1 cup basmati rice

¼ teaspoon powdered saffron

1 ½ tablespoons butter

½ cup grated Parmesan cheese

Pepper to taste

1.      Wash and soak mushrooms in water to cover for 30 minutes. Drain and save water. Slice mushrooms if they have become very large during soaking.

2.      Add mushroom water to broth or water to make 2 cups, add salt, bring to boil, and slowly sprinkle in rice so that boiling does not stop. Add mushrooms. Cover and simmer 20 minutes until rice is tender. Fold saffron into rice with fork until rice is evenly yellow. Then fold in butter, cheese, and pepper.

3.      Serves four.

Milk, Certified Raw

            Certified raw milk is unpasteurized milk that has to meet high and rigid standards of quality. The cows producing such milk must be fed fodder uncontaminated by pesticides, regularly inspected for disease, cared for by absolutely healthy personnel, and the equipment carrying milk from cow to container must be completely sterile. These rules are strictly enforced, and milk bearing the certified label is absolutely safe to drink and highly nutritious.

            Pasteurized milk, on the other hand, is steadily declining in nutritional value and carries in it many harmful elements. Antibiotics that are pumped into cows in pasteurized herds go straight into the milk and are not killed by pasteurization. Neither are the pesticides nor the hormones eliminated. Bacteria count is allowed to be extremely high in the belief that pasteurization will kill everything – which somehow becomes like the difference between drinking boiled contaminated water and pure springwater. Pasteurized milk is often exposed to excessively high temperatures that destroy large amounts of its calcium (the main reason we drink milk!) and alters its nutritional content extensively.

            If you cannot find certified raw milk – try to buy from a local farmer whose operation you know is clean. There are still a few regional dairies around that pride themselves on a particular herd of Alderney or Guernsey cows that are thoughtfully cared for. Search them out! Then you will be getting all of the rich vitamin A and D, potassium, phosphorus, calcium, and protein that you deserve from a glass of milk. If certified raw milk makes you nervous despite the strict regulations, then choose to buy only organic pasteurized milk, as this milk (though not as nutrient rich) will at least be free from the hormones and pesticide residues that contaminate all other dairy milks.

Kuzu Root

    This tuberous root (also known as kuzu arrowroot and kudzu) has been grown in remote mountains of Japan for thousands of years and is supposed to have healthful qualities that tropical arrowroot lacks. In the late 1800s kuzu, which is a member of the legume family, was introduced to the United States. Like arrowroot, it is ground into a white powder and used as a thickener of sauces, soups, and gravies. Taken medicinally as a beverage, it is said to be an energizer and to give relief from colds and diarrhea, and it is high in protein, fiber, and vitamins A and D. The leaves and stems of kuzu can also be eaten, and have been a popular staple in both Japan and China for thousands of years.