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Winter 2011

The Mushroom Council participates in the robust and delicious online food community

and each week highlights culinary creations from bloggers that feature nature’s hidden

treasure, mushrooms. Kath Eats, Bell’Alimento, Foodie Tots, Eat Live Travel Write,

Rhodey Girl, La Fuji Mama, Worth the Whisk, among others, have created mouth-water-

ing mushroom recipes that are featured on the Council’s blog, the Mushroom Channel

These bloggers recognize mushrooms’ versatility and know that mushrooms are a

kitchen staple to add flavor and nutrients to every meal. Whether button, portabella or

crimini, they’ve made mushrooms the main dish to bring vitamin D, B vitamins and pow-

erful antioxidants like selenium to the table. Mushrooms are low in sodium and calories,

fat and cholesterol-free, and can be an effective substitute for meats for those hoping to

reduce daily calorie and fat intake while still wanting to feel full and satisfied after a meal.

Enjoy these seven mushroom recipes which prove that mushrooms can be enjoyed every

day, every way:

• Monday: Rosemary, Brie and Hazelnut Stuffed Mushrooms from Kath Eats

• Tuesday: Polenta Pasticciata ai Funghi e Gamberi {Polenta with a Mushroom and

Shrimp Sauce} from Bell’ Alimento

• Wednesday: Mushroom, Basil and Goat Cheese Lasagna Roll-Ups from Worth the Whisk

• Thursday: Portabella Pizette for Fall from Eat Live Travel Write

• Friday: Black Bean Mushroom Burgers (A Video Post) from Rhodey Girl

• Saturday: Roasted Mushrooms & Kabocha Squash from La Fuji Mama

• Sunday: Savory Mushroom Empanadas from Foodie Tots

The Institute of Medicine Reviews the Dietary Reference Intake for Vitamin D

The Institute of Medicine (IOM) released the results from its 24-month

review on dietary reference intakes (DRIs) for vitamin D and calcium on

November 30. In addition to validating the importance of vitamin D in

promoting bone health, the committee set the recommended intake level

at 600 IU. This is the first time the IOM has set a recommended intake

level for vitamin D, and the established amount, 600 IU, is triple the level

that was previously considered adequate for most adults (200 IU).

1,2

On the whole, vitamin D researchers and experts are encouraged that

the IOM recognized the need to raise the daily intake level and the

tolerable upper limit, which is now 4,000 IU; however, 600 IU is still

lower than what many had been advocating. As conversation continues,

the fact remains: Americans need vitamin D, and 600 IU can be

obtained through a conscientious diet.

When managing menus to maximize vitamin D, consider mushrooms –

they’re the only source of vitamin D in the produce aisle and one of the

few non-fortified food sources. In fact, the IOM recognizes them as the

exception to the rule that plant foods don’t naturally contain vitamin D.

All mushrooms contain vitamin D,

but growers also have the ability

to increase D levels by exposing

them to ultraviolet light. For

example, retailers currently offer a variety of light-exposed

mushrooms which can provide close to 400 IU of vitamin D per

serving (approximately 4-5 white button or crimini mushrooms, or

one portabella).

To see the vitamin D values across multiple mushroom varieties,

visit the USDA Nutrient Database, or check the nutrition facts panel on

light-exposed mushrooms available at your retailer. The current NIH

ODS Vitamin D resources list mushrooms as a food source of vitamin

D, as well. For more information, visit the “All About Vitamin D” section

on the Council’s website, www.mushroominfo.com, or watch for Council

communications via the “Mushroom Channel” on Facebook and Twitter.

IOM (Institute of Medicine). 2010. Dietary Reference Intakes for Calcium and

Vitamin D. Washington, DC, National Academies Press.

IOM (Institute of Medicine). 1997. Dietary Reference Intakes for Calcium, Phosphorus,

Magnesium, Vitamin D, and Fluoride. Washington, DC, National Academy Press.

Food Bloggers Enjoy Nature’s Hidden Treasure

Enjoy this recipe created by Paula, the marvelous cook behind Bell’

alimento. You can also view the recipe and comments by the blogger

on the Mushroom Channel.

Polenta with a Mushroom and Shrimp Sauce

Preparation Time: 2 hours

Cooking Time: 1 hour

Serves: 4-6

• 1 cup polenta

(cornmeal)

• Salt

• 2 tablespoons

unsalted butter

• 1 pound shrimp –

peeled and

deveined

• 8 ounces of fresh

mushrooms –

sliced*

• 2 cloves of garlic

– minced

• 1 tablespoon flat

leaf Italian

Parsley – chopped

• 1 cup dry white

wine

• 2 cups stock

• Pepper

• Pinch of ground nutmeg

Into a large sauce pan add

3 cups of water and

season with salt. Bring to

a boil. Slowly sprinkle i

the polenta. Using a whisk

to combine, stir constantly

to achieve a smooth

texture. Reduce the heat

to low and simmer until

mixture thickens. Use a

wooden spoon to stir.

Once polenta has

thickened, spray a rimmed

baking sheet or similar

dish with cooking spray

and pour polenta into

sheet/dish. Use a spoon to evenly distribute polenta. Cover polenta

with a piece of saran wrap (so that a skin does not develop) and

transfer to refrigerator to cool completely.

Into a sauté pan melt the butter over medium heat. Add the

mushrooms, garlic and parsley. Stir to combine. Add the wine and

allow to reduce. Add the stock and season with pepper and nutmeg.

Add shrimp and cook until mixture has reduced and shrimp are pink.

Preheat oven to 350 degrees. While the mushroom and shrimp sauce

is cooking. Remove the polenta from refrigerator and cut into desired

shape. Place the polenta onto a baking sheet and place into oven to

heat through.

Plate the polenta and serve with

a generous topping of the

mushroom/shrimp sauce.

Mouthwatering Mushrooms

Visit www.mushroominfo.com for the latest news, recipes and blog posts from the Mushroom

Council. Follow uson Twitter

@MushroomChannel and check us out on Facebook.

The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of

mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and

Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural

Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricult

ural

commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry

groups that they serve.

Mushrooms At-A-Glance

Update: Mushrooms and Health Report 2010

The Mushrooms and Health Report 2010 has been revised

and is now available on www.mushroomsandhealth.com.

The comprehensive report, prepared by the Commonwealth

Scientific and Industrial Research Organization (CSIRO) and

Food Science Australia, involved a review of approximately

3,000 published papers evaluating the link between

mushrooms and health.

Resources for Supermarket RDs!

Are you a supermarket RD? Be sure to sign up for the

Mushroom Council’s “Mushroom Marketplace” quarterly Retail

Newsletter for tips on working with your produce department

to promote mus

hrooms and their many nutritional benefits.

For more information, visit www.mushroominfo.com/retailers.

Mushrooms and Breast Cancer Research at City of Hope:

The Council is proud to support the fight against cancer by

partnering with City of Hope since 2002 on its research on

cancer and mushrooms. Dr. Shiuan Chen has led a team of

scientists at City of Hope to study the potential effects of white

button mushrooms on breast cancer cells. Results from the

team’s recent clinical trials are expected in early 2011.

Nutrition Information per Serving

(based on 6 servings): Calories: 300; Fat:

8g (Saturated Fat: 3.5g, Monounsaturated

Fat: 1.5g); Cholesterol: 130mg; Sodium:

520mg; Carbohydrate: 26g; Dietary Fiber:

2g; Pr

otein: 22g; Niacin: 3.93mg; Vitamin

B6: 0.16mg; Vitamin B12: 0.9mcg; Vitamin

C: 11.2mg; Vitamin A: 755IU; Vitamin K:

10.9mcg; Calcium: 92mg; Potassium:

388.4mg; Iron: 4.6mg; Selenium: 34.1mcg;

Vitamin D: 6 IU/171 IU*

This recipe isan excellent sourceof

niacin,iron,selenium and vitamin D*. It

is a goodsource of vitamin A, vitamin C,

vitaminK and potassium.

*You can increase the vitamin D level of this

dish by purchasing mushrooms which have

been exposed to ultraviolet

light. All other

nutritional values remain unchanged.

Less Sodium, More Flavor: Is

Umami a Salt Reduction Strategy?

There are significant activities under way exploring the need

for sodium reduction in the food supply. In response to the

growing concern over sodium in the diet, Congress asked

the Institute of Medicine in 2008 to convene a committee of

experts to make recommendations about various means

which could be employed to reduce dietary sodium intake

to levels recommended by the 2005 Dietary Guidelines for

Americans (2,300 mg per day). More recently, the 2010

Dietary Guidelines Advisory Committee recommended that

the sodium levels in the general population be reduced from

2,300 mg to 1,500 mg per day and should occur gradually

and over time. At the local level, the New York City

Department of Health and Mental Hygiene has a sodium

reduction initiative which has called for the food industry to

gradually reduce the sodium content of the food supply over

the next five years.

Consumers and the foodservice industry are encouraged to

significantly reduce sodium intake, but many still seek the

“craveability factor” they’re accustomed to with salty foods.

“Tasting Success with Cutting Salt,” a collaborative report from

the department of nutrition at Harvard School of Public Health

and the Culinary Institute of America, suggests cooking with

umami-rich ingredients, like mushrooms, instead of salt to

reduce the overall sodium in a dish. Mushrooms are already

low in sodium, plus their umami counterbalances saltiness

and allows up to a 50 percent salt reduction without

compromising flavor. Other foods with umami include

aged cheese, tomatoes, meats, fish and poultry.