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. But considering that they’re low in calories, fat, and sodium—and full of nutrients—the edible fungi have also found their way into almost any kitchen.

Seabrook Executive Chef Joseph Marinelli 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 three restaurants every day. Mushrooms are an extremely healthy ingredient that help me keep the menu exciting and fresh.” Tasty, versatile, nutritious

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.

Recipe and drink pairings
Celebrate September as National Mushroom Month with a recipe from Chef Marinelli: portabella and bacon quiche with Roquefort cheese.

Eat it any time of day. For breakfast, pair it with a light, fizzy mimosa. For lunch, try a small glass of sweet muscat, port, or sauternes wine. And for dinner, savor the flavors of the quiche as they marry together to mellow a cabernet sauvignon.

From the mushroom shelf

Portabella: Large in size. Hearty, meat-like texture and flavor. Serving suggestions: Serve whole or sliced. Grill, bake, deep- or stir-fry, stuff and serve as appetizer, entrée, or side. Great as a meat alternative in vegetarian cooking.