Fall is plenteous mushroom season. Mushrooms, both fresh and dried, are available all year round, but fall brings out the best of the best with a myriad of varieties. Whether you cook with fresh or dried, the healthy components of mushrooms provide a compendium of antioxidants, no matter what the season.
Did you know?
Shiitake mushrooms boast antioxidants more powerful than many other plants. Specific to mushrooms, these antioxidants are being studied for their antiaging health benefits and are even being cited by some as “master antioxidants.”
Many flavors of balsamic
Balsamic vinegar comes in varying degrees of sweetness. This dish requires a rich, flavorful balsamic, not too acidic. Add a pinch of dark brown sugar, if needed, for a full-bodied flavor.
Using dried mushrooms
In this recipe, dried mushrooms are an excellent alternative. Simply soak dried mushrooms in hot water until plumped. Strain, using soaking liquid in the recipe in place of stock, or reserve for a soup. Pat plumped mushrooms dry before using in your recipe.