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3 min read

This week’s Vegetable Box Feature: Cremini Mushrooms
(aka: mini bella, baby bella or portobellini mushrooms)

Did you know?

  • Cremini mushrooms are actually baby portabella mushrooms, their only difference is their age
  • Their flesh is firm and has a texture similar to that of a portabella mushroom.
  • Cremini mushrooms can be used interchangeably with white mushrooms in most recipes but cremini mushrooms have a meatier taste and texture.
  • The entire cremini mushroom is edible, unlike the mature Portobello with its inedible stem.
  • They contain over 15 different vitamins and minerals.
  • They (and all mushrooms) are not categorized as vegetables or fruits. Mushrooms belong to their own separate kingdom called fungi, characterized as plants lacking chlorophyll.

Fun Fact

  • Originally, cremini mushrooms were cultivated in the catacombs beneath Paris as they provided the right environmental conditions for the growth of them.
  • With a name like cremini, you might expect that cremini mushrooms come from Italy or were initially produced there and sold to countries like the United States. The reality is that cremini is simply a marketing name and that they otherwise have no connection to Italy or Europe.

Where to Store Them
You will want to be sure you store them properly because fresh mushrooms can spoil easily. Store them in a loose paper bag. Don’t store them in your crisper drawer! They will absorb all the moisture from around them and become a soggy mess way before you get a chance to use them.

Preparation
Before enjoying your mushrooms or adding them to a recipe, wipe off any dirt or debris on your cremini mushrooms with a damp cloth to get rid of any dirt particles. You can run them under water but don’t drown them because they can become soggy and unusable. Once cleaned you can enjoy them whole or chop according to your recipe/preference.

How to Use:
There are plenty of ways you can cook cremini mushrooms in order to add them to different recipes, like sautéing or roasting. Sautéing your mushrooms in some butter is the best way to make cremini mushrooms because it brings out all of their natural flavors. Sautéing in olive oil will also give your mushrooms an earthy flavor. Roasted mushrooms are also great because they retain their natural flavor but the key to getting good results with this method is to not overcook them. You can also use cremini mushrooms in soups, sauces, sandwiches, risottos, salads, and even casseroles.

 Recipes:


Roasted Zucchini and Mushrooms

Created by: Cassie Marshall

An easy vegetable side dish that the whole family will love!

Ingredients:
4 medium zucchini, cut into 1/2" chunks
8 ounces cremini mushrooms stems removed and halved or quartered, depending on size
2 TBSP extra virgin olive oil
1 TBSP fresh thyme leaves or 1 tsp dried
salt & pepper to taste

Instructions
1. Preheat oven to 400 degrees.

  1. Toss the zucchini and mushrooms with the thyme, olive oil, salt and pepper in a large rimmed baking pan until well coated with the oil.
  2. Place the vegetables in the oven and roast for 20-25 minutes, or until the vegetables are tender and caramelized.
  3. Serve immediately and enjoy!

 

Grilled Mushrooms
Created By:  
Taste of Home

The perfect addition to your weekend BBQ!  

Ingredients:
1/2 lb medium fresh mushrooms
1/4 cup butter, melted
1/2 tsp dill weed
1/2 tsp garlic salt
Grilled lemon wedges, optional

Instructions:
1. Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms.

2. Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.

 

Almond Tamari Stuffed Mushrooms
Created by:
Nicole Fetterly

These aren’t your average mushroom caps! A delicious and easy appetizer for your next party! A favourite with my family!

Ingredients:
20 cremini mushrooms
1 tsp + 2 TBSP extra-virgin olive oil
1/4 cup raw almonds
1/2 medium onion
1 1/2 TBSP organic tamari, wheat- or gluten-free, if desired
1 TBSP balsamic vinegar
2 garlic cloves
1 TBSP fresh rosemary

Instructions:
1. Wipe mushrooms clean with damp cloth. Gently remove stems. Grease baking dish with 1 tsp olive oil, then place mushrooms in with stemless side up.

  1. Preheat oven to 350 F (180 C).
  2. Grind almonds in food processor until fine, then add remaining ingredients and continue to process until smooth. Fill mushrooms with mixture.
  3. Bake for 30 minutes. Serve warm.

 

 


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