By Julia Boyle
THE ERICKSON TRIBUNE

With their mild, earthy flavor and smooth, meaty texture, mushrooms have found a place in just about any meal—breakfast, lunch, or dinner.

Cedar Crest Executive Chef Jason Fernandi says he loves to find new and tasty ways to add mushrooms to his menu. “They are a versatile ingredient and, depending on the variety, can add a whole other dimension to a dish,” he says. “My goal is to please the people who live here and who eat in our five restaurants every day. Mushrooms are an extremely healthy ingredient that help me keep the menu exciting and fresh.”

Different varieties provide different levels of nutrients, but, in general, they all have high levels of riboflavin, niacin, and selenium, which are typically found in animal foods or grains, according to the U.S. Department of Agriculture. They also provide significant levels of potassium; copper; vitamin D; and vitamins B2, B3, and B5.

The various nutrients aid bodily functions such as cell growth and repair, blood pressure control, nerve and muscle function, and the breakdown of fats and carbohydrates.

Celebrate September as National Mushroom Month with a recipe from Chef Fernandi: Portabella and bacon quiche with Roquefort cheese.

Portabella and bacon quiche with Roquefort cheese (Serves 6)

Ingredients:

• 2 tablespoons butter
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1 6-ounce package sliced portabella caps
• 3 pieces of bacon, cooked and crumbled
• Salt to taste
• ½ cup milk
• ½ cup heavy cream
• 2 eggs
• 1 pre-baked 9 inch piecrust
• 3 ounces Roquefort cheese, crumbled (3/4 cup)
• 3 ounces sharp cheddar cheese, grated (3/4 cup)

Directions: