Mushrooms hold a special place in my diet and in my food curiosity. I’m sure, on occasion, you too have pondered how certain plants came into the diet of mankind. Mushrooms pose a particular curiosity for me, as so many are toxic. I imagine it must have taken just a few particularly delicious edible varieties to spur our predecessors into prizing the food and, ultimately, commercially farming the fungus for consumption. The acclaimed royalty-only food of the ancient Egyptians is an excellent, low-cal, low-fat substitute for meat in many styles of dishes.
And, I don’t know about you, but it’s that time of year for me. While I try to set new goals year-round, something is always special about the start of a calendar year. I guess I think of it as a time for renewal – which, for me, seems to always be a great opportunity to reevaluate what I’ve been putting on my plate. A few healthy mushroom-centric meals make sense right now, especially as the vitamin-D-packed fungus is available from at least two local growers virtually year-round in southeast Texas. Read More