Summer – Sun – Mushrooms


Light dishes are excellent for summer. The sun's already hot enough and you don't need as many calories to maintain body temperature. In summer we start to instinctively reach for lean meats, salads, fresh vegetables, and – last but not least – mushrooms. Mushrooms are great for summer meals.
Mushrooms provide us with a variety of vitamins and minerals that the body needs without overdoing it. With just 25 kcal or 103 kilojoules, mushrooms are low in energy and contain only 0.3 grams of fat for every 100 grams. With even fewer carbohydrates, mushrooms are ideal for getting a slim bikini body, and leave you feeling full and satisfied.

Mushrooms are free of cholesterol and purine. They provide needed protein and fiber that help maintain a healthy gut. They're full of antioxidants that protect the body from dangerous free radicals. If you spend a lot of time out in the sun, this is especially important, since aggressive UV-rays in sunlight work to set these reaction-happy molecules free.

That should be reason enough to add mushrooms to your summer diet. But besides that, they're easy to add to meals and don't take a lot of preparation.

If you're in a rush, you can eat them raw*: wash them, slice them, and pour a free yoghurt-based sauce with finely diced onions, salt, and pepper over them. If you'd like, you can mix in pieces of asparagus or cooked chicken breast, apple, celery, walnuts, and pineapple.

Lots of things go well with button mushrooms, as they pair well with all sorts of flavors. Raw or grilled, they're an ideal addition to fresh leafy green and vegetable salads.

Dishes with mixed vegetables and mushrooms add color and flair to the table. Small, whole or quartered button mushrooms can be mixed with bell peppers, zucchini, and onion. Cover them in just enough oil and with herbs and spices of your choice, then grill them for several minutes. Salt them and enjoy them with bread. Even meat-lovers will enjoy it!

The least complicated way to prepare mushrooms is to grill them. For this you'll need larger mushrooms. Grill them with the inside of the cap facing downwards first. After turning them over, put a bit of butter or herb butter in the cap. Top with salt and pepper and a bit of lemon juice – simply delicious.

*this statement applies only to the common Agaricus bisporus (white button, cremini, and portobello) found in most supermarkets.

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