Portabello Mushroom “Pizzas”

Portabello Mushroom “Pizzas” slightly adapted from My Kitchen Adventures

4 portabello mushrooms
1 cup pizza sauce
2 oz part skim mozzarella cheese, shredded
1/2 tomato, halved and thinly sliced
8 turkey pepperoni slices, halved
Italian seasoning, to taste


Preheat oven to 400 F.  Spray a baking dish with cooking spray.  Set aside.

With a spoon, scoop out gills of the mushroom and cut the stems down as small as possible.  Set the mushrooms, cap side down on the prepared baking dish.

Divide the pizza sauce evenly among the three mushroom caps.  Sprinkle the mozzarella cheese evenly among the mushrooms. Top with pepperoni and tomato and sprinkle with Italian seasoning.

Bake for 10 – 15 minutes or until cheese is melted and mushroom is soft. Yield: 2 servings (2 pizzas each).

Nutrition Information (per serving): 186 calories; 6 g. fat; 21 mg. cholesterol; 730 mg. sodium; 19 g. carbohydrate; 6 g. fiber; 14.5 g. protein

Result: Delicious! These definitely hit the “pizza spot”…even for Mr. Prevention. These would be a great low-calorie or low-carbohydrate option for pizza lovers. I added quite a bit of cheese from Renee’s recipe…and pizza sauce, too. I like lots of goodies on my ‘za! If you’re not buying into the portabellos…you can always use English muffins! Enjoy!

Price: The 4 portabellos cost $4.99 (not on sale). The pizza sauce was a generic brand, scored for $1.19. Shredded cheese I buy on sale for $0.21/oz, so 3 ounces came in at $0.63. Half a tomato ran ~$0.20 and 8 turkey pepperoni ~$0.24. Total cost: $7.25 — $3.63/serving.

Source: http://www.preventionrd.com/2011/04/portabella-mushroom-pizzas-money-matters/


Teriyaki Mushroom Pate Appetizer Recipe



  • 1 medium white onion, chopped
  • 2 cloves of garlic, minced
  • 2 – 8 ounce packages of mushrooms (any type) sliced
  • 1/2 teaspoon kosher or fine sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 5 tablespoons San-j Teriyaki Sauce, divided
  • 1 tablespoon rice vinegar
  • 1/4 cup fresh parsley, chopped


  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and sauté until they start to soften, about 2 minutes. Add the garlic and sauté for 30 seconds. Add the mushrooms, salt and pepper and cook, stirring often, until the mushrooms start to brown, about 8 minutes. Add 4 tablespoons of the San-J Teriyaki Sauce and the rice vinegar and cook until the liquid is absorbed, about 2 minutes. Add the parsley and stir to combine.
  • Put the mixture into a food processor with the remaining 2 tablespoons olive oil and 1 tablespoon San-J Teriyaki Sauce. Process until the mixture is fully combined and fairly smooth.
  • Serve with gluten free crackers and/or fresh vegetables.

Created by: Carol Kicinski

How to Dry Oyster Mushrooms

How to Dry Oyster Mushrooms 
Without drying, a fresh oyster mushroom lasts only 5 to 7 days before it turns bad, according to the University of Kentucky Extension. However, if you dry your mushrooms correctly, you can store them for 6 months or more before eating. Commercial producers dry oyster mushrooms using complex vacuum or dehydrating equipment, but you don’t need all that to dry mushrooms at home; just a simple oven and wire rack will work fine.


Before drying, oyster mushrooms should be clean and free of any debris. A brush will remove grit and dirt; wet mushrooms are slimy to handle so it’s not a good idea to rinse them under the tap. Many oyster mushrooms grow too large to be dried whole. Instead, each mushroom is carefully cut into strips about one-eighth inch thick. This also makes them easier to store and use when cooking.

Oven Drying

An oven set to a very low temperature will dry out oyster mushrooms effectively. The mushrooms are spread in a single layer, either on a wire rack or on a clean dry baking sheet, allowing the warm air to circulate around the mushrooms. Drying requires about an hour at about 150 F. Once dried, the oyster mushrooms will shrivel up to a much smaller size.

Air Drying

If you live in an arid climate or find yourself with a batch of mushrooms during a hot weather spell, air drying may work for you. However, this method doesn’t apply in overly humid or cool conditions. In the right conditions, the mushrooms will dry up and become shriveled when set out on a wire rack in a single layer and left out of direct sunlight for around three days. An airing cupboard also works well if very dry and warm.


Dried oyster mushrooms are easy to use in cooking. There’s no need to soak and rehydrate the mushrooms; just drop a handful into whatever dish you’re preparing. If you do choose to rehydrate the mushrooms in a few tablespoons of water, the liquid can make a useful soup stock or flavoring for sauces and stews.

Source: http://www.livestrong.com/article/556865-how-to-dry-oyster-mushrooms/

How to Reconstitute Dried Oyster Mushrooms

Oyster mushrooms resemble oysters not only in flavor but also somewhat in appearance. The combination of their smooth and silky texture, their subtle yet rich flavor and the fact that they can be grown commercially makes them a common offering in stores and a popular addition to many dishes. You can also purchase dried oyster mushrooms or dehydrate your own if you will not use them within a few days. Reconstituted dried mushrooms lose their original texture, but their flavor remains relatively intact.

How to Reconstitute Dried Oyster Mushrooms thumbnail


  1. Place the dried oyster mushrooms in a bowl that is large enough to comfortably hold all of them with plenty of space left over.
  2. Pour enough hot (but not boiling) water into your bowl to cover all of the oyster mushrooms.
  3. Leave the oyster mushrooms alone for approximately 30 minutes. At the end of this time, they will be reconstituted and you may use them in your recipe.

Health and beauty with mushrooms

In so many kinds of food that nature has bestowed upon man, mushroom is one of the foods that are both rich in nutrients and able to treat and examine effectively. In addition to women, mushroom is also the wonderful food to help maintain health and beauty.

Learn and enjoy the dishes made ​​from mushrooms

Mushroom is classified into lower plant species, also known as vegetable sink. The fungal stem does not contain chlorophyll like other green plants, so they have to survive and thrive thanks to the organic matter available on the trunk of a tree. Mushroom is divided into two types: edible mushroom and toxic mushroom.

According to experience of the mushroom gourmets and the summary of research bases, toxic mushroom is usually colorful and has attractive fragrance. Edible mushroom is fungus that is cultivated, taken good care and ensured food safety and hygiene. The popular edible mushrooms sold in the market are Chinese black mushroom, straw mushroom and jelly-ear mushroom (also known as black mushroom).

Chinese black mushroom (also known as Shiitake or black forest mushroom) contains quite a lot of protein, minerals, vitamin B, C and substances such as calcium, acid nicotinic, aluminum, iron, magnesium, etc. There are about 30 enzymes and amino acids essential to the body in the components of Chinese black mushrooms. They are considered a dish and a precious remedy for people with anemia, hypertension and diabetes, or malnourished children, etc.

Straw mushroom is the fungus that has a cap is on its stem and was sprang up from stacks of rotten straw. Straw mushroom is used to make many nourishing, delicious and foods that are good for health such as straw mushroom fried with amaranth, eggs fried with straw mushroom, carp stewed with straw mushroom and dill, etc. Like jelly-ear mushroom, straw mushroom is also the dish which can help prevent cancer.

Jelly-ear mushroom (black mushroom) contains many proteins, minerals, vitamins, lecithin, cephalin and sphingomyelin. The iron content in this mushroom is higher than the one in the parsley and pork liver. It is usually used as food and drug preparation to treat people with bleeding, constipation, chronic gastritis and anemia. Besides, the mushroom is the food which helps prevent blood clotting caused by thrombosis, anti-bacterial and anti-radiation and inhibit certain strains of cancer cells from growing.

Edible mushroom whose main ingredient is water contains low calorie, which is suited for women in their period of going on a diet or losing weight. Particularly, in edible mushrooms there is an antioxidant matter called L-ergothionrine which is found only in fungi and does not lost during processing mushroom.

Many biological studies also shows that the fungus contain many immune agents to help prevent breast cancer in women and prostate cancer in men. The components of mushroom also have high content of potassium which potentially prevents hypertension which is very dangerous for people.

Notice when eating mushrooms:

– Do not eat colorful and fragrant mushrooms as they are features commonly found in toxic mushrooms.

– Do not eat young wild mushrooms to avoid misusing poisonous ones.

– Do not eat the fungus which, when cut, from the cut leaks a white matter like milk.

– Do not eat too old mushrooms.

– Do not eat unidentified mushrooms.

– Should buy mushrooms in places specialized in processing or trading or eat self-planted mushrooms.

Translated by Nguyen Nhi – The Mushrooms World (Source: 24h.com.vn)

Boletus Quiche – pizza with mushrooms

Look to me this recipe long gone, but nobody panic, is in two versions. I’ve cooked several times and always, always wins.

The Boletus  have provided a very unique taste and appearance, as you can see, it’s fantastic and it has failed me a little picture. But the best part is that you get down to the ground, never better, and trial of this wonder.

Pizza with mushroom

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How to Make Reishi Tinctures With Vodka

Reishi mushrooms have been used for their health benefits for more than 2,000 years in China and Japan. In modern America, reishi tincture is utilized regularly in the realm of herbal medicine to treat cancer, asthma, AIDS/HIV and even diabetes. This powerful tincture sells on the market for roughly $25 per ounce. Tradition dictates that the best time to begin brewing this tincture is on the night of a new moon.


Things You’ll Need

  • 200 grams dried reishi mushrooms
  • 1 liter vodka
  • 3 1-liter canning jars
  • 2 paper bags
  • Cheesecloth
  • Labels
  • Marker
  1. Start the tincture on a new moon night, as the gravitational forces are believed to aid in the extraction from the mushrooms.

  2. Chop the dried mushrooms into fine pieces, or alternatively, place them in a coffee grinder to form a powder.

  3. Divide the mushrooms between two canning jars and add half a liter of vodka to each jar.

  4. Place the jars into paper bags and shake them daily for one month.

  5. Remove the tinctures from their bags. Place a piece of cheesecloth over the last canning jar and strain the tincture through the cloth and into the new jar.

  6. Label the new jar with the date and type of tincture. Tinctures will keep their potency for six months. At that point, discard the old tincture and make a fresh batch.