Have a D-ficiency? Here are facts on vitamin D Hearing a lot about vitamin D these days but not sure what you should be doing? Good news! The Fort Worth Star Telegram wrote cliff notes for you.

Monterey Mushrooms challenges shoppers to combat vitamin D deficiency linked to osteoporosis Market Watch wants to know if you’re up for the vitamin D challenge. Ready? Set? GO buy more mushrooms!

Low vitamin D hurts teens’ hearts Teens already experience enough heartache, Web MD reminds us that they don’t need any more.

Mushrooms packed with nutrients Lawrence Journal and World News packed in some great information about mushrooms! Our advice, try the mushroom primavera with spaghetti squash, it’s delish!

Omelet class now in session In case you were late to class, The Early Show reminded us to add veggies, like mushrooms, to our omelets for additional taste and nutrition.

For kids: The metal detector in your mouth We love Science News! Did you know that until recently, scientists believed there were only a few tastes: salty, sweet, sour, bitter and umami – a meaty taste in Portabella mushrooms. Read about how that idea may be changing!

Vitamin D deficiency linked to mental decline Having trouble finding your keys? Look no further, Natural News reports that the risk of age-related cognitive decline is significantly increased by vitamin D deficiency.

Photo courtesy of Little Shamrocks- Wild Rice and Barley Stuffed Mushrooms for any St Patrick’s Day parties you may be attending over the weekend. The Irish eat more than just potatoes, people (though admittedly, we love them too)!

If you’ve ever been to one of the over 400 Moe’s Southwest Grill locations, you know the iconic “Welcome to Moe’s!” they salute every customer with. What you may not know is that the good people at Moe’s are now welcoming folks with mushrooms!

From now until May 31, Moe’s is promoting a new “Phil E.” (get it?) burrito and quesadilla that features mushrooms, grilled sirloin steak, peppers, onions, shredded cheese, and Moe’s queso all wrapped in a warm tortilla. Yum!

As part of the promotion and in conjunction with the Mushroom Council, anyone can get a mobile coupon for $2 off their first “Phil E” by texting “MOES” to 46786. To find a location nearest you, here’s the link: www.moes.com.

When we chose Frederico Fellini’s Oyster Mushroom Risotto as Recipe of the Week, we did it for a few reasons:

1. We like the 99 Cent Chef.  Nothing wrong with eating well for cents on the dollar- everything in this recipe was bought at the 99cent store!
2. We liked the dinner and a movie-style theme work. “Cinematic Palate Pleaser” indeed.
3. Michelle Obama approves.   We were thrilled to see the First Lady call out mushroom risotto as an affordable, healthy and delicious idea for soup kitchens in yesterday’s New York Times!

*If you’d like a chance to be Recipe of the Week, stop by Help Peter Cook to submit your ideas for this week’s ingredients including portabella mushrooms- we’ll feature the winner next Wednesday!

Hi guys! Jenna here from Eat, Live, Run. My recipe for Roasted Mushroom Sandwiches with Garlic Aioli and Arugula is the perfect light dinner for family or even when entertaining friends.

I’ve always loved the “beefiness” of portabella mushrooms because they are filling on their own and both my vegetarian friends and my meat eating friends love them! When you roast them in the oven, the mushroom softens and takes on all the flavor of garlic and butter for a melt in your mouth delicious treat that’s healthy! In my opinion, vegetables never tasted so good!

As for the garlic aioli, prepare it early and then be ready to wow your guests with traditional French flavor. The recipe makes enough to have some leftover and it’s a perfect complement on any sandwich. Enjoy!

Roasted Mushroom Sandwiches with Arugula and Garlic Aioli Serves 4

Make the garlic aioli first and place in the fridge several hours before you plan to eat so that the flavors can meld and intensify

• 4 large portabella mushrooms, cleaned and stem removed
• 4 Chicago hard rolls or mini baguettes
• 1 bunch arugula
• 4 teaspoons softened butter, divided
• 4 cloves garlic
• 1 egg yolk
• pinch of sea salt
• 1 cup olive oil
• Sliced avocado (pictured, optional)

1. To make the aioli: peel and mince three cloves garlic. Add a pinch of salt and smash down with the flat side of a knife to make a smooth garlic paste.
2. Place the garlic paste in the bowl of a food processor and add the egg yolk. Turn the motor on and while it is running, slowly drizzle in the olive oil, drop by drop. This process should take almost 10 minutes.
3. As the oil combines with the egg yolk, the mixture will become thick and pale. When all the oil has been combined, stop processing and store the aioli in the fridge until ready to use.
4. To make the sandwiches: Preheat the oven to 400.
5. Mince the garlic clove and set aside. Rub softened butter over each of the portabella caps and then sprinkle a pinch of salt and the minced garlic on the dark, ruffled underside of the mushroom.
6. Place caps in a greased baking dish and bake for 20 minutes, flipping each after 10 minutes. They should be dark, shriveled and juicy when done.
7. To assemble the sandwiches, slice each hard roll in half and smear with garlic aioli. Place a portabella on one half as well as some arugula and avocado slices (if you chose to include) and then finish with the other half of the roll. Serve warm.

Food magazines begin to consider cooks’ budgets According to the New York Times, it’s out with the truffles, in with the button mushrooms! Let’s get cookin’!

Mushrooms strengthen immunity: Mouse study According to Reuters the common white button mushroom has stronger immune-boosting effects than more exotic fungi such as oyster mushrooms. Some great news, as white button mushrooms are very affordable and found in most grocery stores!

For you moms to be: More vitamin D The Salt Lake Tribune reports on a study that found majority of pregnant women don’t get enough vitamin D, which means their fetuses are deficient, too.

Flu season is in full swing: Foods that bolster immunity The weather is getting warmer, but the Examiner reminds us, we’re not out of cold and flu season yet. They also encourage us to load up on mushrooms to increase the production of white blood cells.

Mushroom blocks spread of colon and breast cancer cells Just another reason we love to eat our mushrooms! Cancer Monthly reminds us mushrooms can help in the fight against cancer.

Chicken and mushrooms in gorgonzola sauce is a delicious and healthy meal Looking for a healthy dinner recipe? Peninsula Gateway did the work for you, check it out! Yum!

Today’s health tip: Put mushrooms on the menu Want to add more flavor to a meal without adding calories? Ithaca Journal suggests mushrooms; they’re skimpy on calories but generous on good nutrition and earthy flavor.

Barley soup with mushrooms and kale New York Times offers a tasty take on mushroom soup!

Biggest Loser Couples – Chef Rocco’s kitchen workout This week’s surprise guest Chef Rocco DiSpirito gave Biggest Loser contestants tips for fast, healthy food alternatives, including using mushrooms for flavor.

Everyone wants to stretch their dollars these days, so we wanted to share some tips to stretch your mushrooms.

One easy and inexpensive trick is to keep your mushrooms in a paper bag. In general, mushrooms keep for up to a week in the refrigerator in their original packaging. But after you open them, it’s best to take the remaining mushrooms and put them in a porous paper bag because the bag will help absorb some of the moisture-keeping your mushrooms fresh and dry longer.

Another way to prolong the life of your mushrooms is to sauté them all at once. If you have a pound or two of mushrooms, just cook them at one time, put them back in the fridge and they’ll be ready to toss on your favorite meals throughout the week. Not only does that keep your mushrooms longer, but it saves on cooking time too! If you want to keep your mushrooms even longer, toss them in the freezer. Sautéed mushrooms can keep for up to a month if frozen. We recommend the cook-ahead method for everything from omelets to pasta sauces and find it makes healthy, creative weeknight meals that much easier to produce.

For more tips on selecting, cleaning and storing your mushrooms visit us here: http://mushroominfo.com/aboutmushrooms/careandhandling.html

We’d love to hear what else you’re doing to stretch your food dollars these days. Do you have any other tips to share?

As the work week starts to wane, minds start drifting toward the weekend and potentially some light entertaining (at your house or someone else’s).  We found this easy but impressive recipe for Mushroom Cream Tartlets being demonstrated by Appetite for Entertaining and we’re adding it to the shortlist of our favorite new appetizers.  All of the ingredients can be found in grocery stores year-round making it a perennial favorite.

Mushroom Cream Tartlets from Brandon Heine on Vimeo.

We’ve come to that time of the year when it’s not quite Spring but it’s no longer the dead of Winter.  Around here, this comes to be known as Comfort Food season as we bear with the last dregs of ice and snow and hunker down to survive flu season.  Best bet? A warm meal with nutrients a-plenty.  That’s exactly what we found in For the Love of Cooking’s Beef Stroganoff.  Mushrooms do a lot to enhance the beef’s flavor and add a new texture to this comforting classic!