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Life and Religion

Hearty winter dishes without meat
Unbutton wild side by adding mushrooms to staples
Published Wednesday, January 29, 2014
by StatePoint

clientuploads/v38n13photos/Mushroom Quiche_300.jpg
Try out a variety of mushrooms with this recipe (included below) from Whole Foods Market for Mushroom and Gruyere Quiche.

Want to add interesting taste, texture and depth to your cooking? Think mushrooms as an alternative to meat. Most varieties are available year-round.

“A lot of cooks underestimate mushrooms, thinking of just a few common varieties,” said James Parker, a produce buyer for Whole Foods Market. “But mushrooms are incredibly versatile. From earthy and nutty to buttery and even fruity, mushrooms can add a wide array of flavors to dishes.” 

To get the most out of mushrooms, use them quickly so they remain firm and blemish-free. Refrigerate them in a paper bag or container that allows cool air to circulate and make sure they’re not too dry or damp.  When ready to cook, clean mushrooms with a damp cloth or rinse briefly and dry with a towel.

This handy guide can help you experiment with different flavors and textures:

Cultivated Mushrooms:

• White button – mild and versatile.

• Cremini – firm and flavorful.

• Portobello – rich and meaty.

• Oyster – mild and sweet.

• Shiitake – savory & satisfying.

Wild Mushrooms:

• Chanterelle – nutty and delicate.

• Morel – intense and earthy.

• Porcini – robust and woodsy.

• White Truffle – delicate and aromatic.

• Black Truffle – fragrant and flavorful.

Want to give a few kinds of mushrooms a try at once? Try this recipe from Whole Foods Market for Mushroom and Gruyere Quiche, which serves 6-8 people:


• 1/4 pound cremini mushrooms, cut into quarters or eighths, depending on size

• 1/4 pound portobello mushroom caps, diced

• 1/4 pound shiitake mushrooms, stems removed and discarded, cut into quarters

• 1/2 medium yellow onion, thinly sliced

• 1 tablespoon extra-virgin olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 frozen 9-inch pie crust, thawed

• 1/2 cup heavy cream

• 2 eggs

• 1 tablespoon plus 2 teaspoons chopped fresh thyme

• 4 ounces gruyère cheese, shredded (about 1 1/2 cups)


• Preheat oven to 400 degrees Farenheit. In a large bowl, toss mushrooms with onion, olive oil, salt and pepper. Place on a rimmed baking sheet in a single layer. Roast for about 15 minutes, or until cooked and firm. Remove from oven and set aside.

• Prick pie shell all over with a fork. Pre-bake shell for 10 to 15 minutes, until lightly browned. Reduce oven temperature to 350 degrees F.

• Whisk together heavy cream and eggs with 1 tablespoon thyme, salt and pepper. In a large bowl, combine roasted mushrooms, onion, gruyere and remaining thyme. Spread mixture in the bottom of the pie shell evenly.

• Pour cream-egg mixture over the mushroom mixture, ensuring the mushroom mixture is covered. Bake 45 to 55 minutes, or until a knife inserted into the center comes out clean. Serve warm or at room temperature.

More cooking tips and recipes can be found at www.wholefoodsmarket.com.








Hello I see no information on the oppression of black people in NC its as if black people do not continue to suffer from the remnants of slavery, there were many great writers that did editorials of people in the south overcome the many hardships imposed on them, maybe you can start with the funeral parlors from 1914. Our children need to know about our pain and suffering to how they became to be, the Jews do it every day, never forget your peoples suffering.
Posted on January 29, 2014

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