Sustainable eating made easy

7/11/2019, 6:51 p.m.
The needs of grocery shoppers are seemingly always evolving, and now more than ever, they want to know where and ...
Three mushroom and garlic grilled pizza

The needs of grocery shoppers are seemingly always evolving, and now more than ever, they want to know where and how their food is produced and what impact it has on the environment. This is commonly referred to as “sustainable eating,” and its popularity is growing among shoppers.

Plant-based diets are a tenet of sustainable eating and mushrooms are often included as part of the movement. Known for their inherent umami flavor and nutrition properties, mushrooms are recognized for their unique growing process and need for minimal natural resources used during production, which makes mushrooms both healthy on the plate and gentle on the planet.

In addition, mushrooms are a versatile ingredient, and with so many fresh varieties to choose from, it’s simple to incorporate them into most meals. Three Mushroom and Garlic Grilled Pizza can satisfy the entire family, while favorites like Sautéed Mushroom and Sun-Dried Tomato Avocado Toast may hit the spot morning, noon and night, and quick sides such as Roasted Mushroom and Wheat Berry Salad can be an easy addition to dinner plates.

Roasted Mushroom and Wheat Berry Salad

Recipe courtesy of the Mushroom Council

Servings: 4

8 ounces white button mushrooms, halved

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 cups cooked wheat berries, warm

2 green onions, sliced

2 tablespoons dried cranberries, chopped

Dressing:

2 tablespoons extra-virgin olive oil

2 tablespoons fresh orange juice

1 teaspoon curry powder

1/4 teaspoon kosher salt

Heat oven to 400 F.

Place mushrooms on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake 10 minutes.

Carefully stir mushrooms and bake 5 minutes until tender. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.

To make dressing: In small bowl, whisk olive oil, orange juice, curry powder and salt; pour over salad. Toss to mix. Serve warm.

Sautéed Mushroom and Sun-Dried Tomato Avocado Toast

Recipe courtesy of the Mushroom Council

Servings: 4

1 tablespoon extra-virgin olive oil, plus additional, for drizzling

1/4 cup chopped sun-dried tomatoes

8 ounces sliced button mushrooms

1/4 cup water

1/2 teaspoon fresh thyme leaves kosher salt, to taste

2 ripe avocados, pitted, peeled and sliced

4 slices toasted bread shaved Parmesan cheese

In skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and cook 1 minute. Add mushrooms and gently incorporate with tomatoes. Add water and stir well until water evaporates and mushrooms darken and become tender, about 4 minutes. Add thyme and salt, to taste. Set aside to cool.

To assemble, gently smash half of each avocado over one slice of toast. Top each slice of toast with mushroom mixture. Top each with Parmesan cheese and drizzle with olive oil before serving.

Three Mushroom and Garlic Grilled Pizza

Recipe courtesy of the Mushroom Council

Servings: 4

Sauce:

1 tablespoon unsalted butter

4 garlic cloves, minced

5 basil leaves, minced

2 tablespoons all-purpose flour

3/4 cup half-and-half

2 tablespoons grated Parmesan cheese

1/2 teaspoon fine sea salt