Dr. Gourmet Newsletter:
December 11, 2006
Chef Tim Says...
The holiday menus that will be a part of next week's newsletter will have recipes that use many different types of mushrooms. Here's a few of the more common that are available to you.
White (Button) Mushrooms
White mushrooms are the most common of the thousands of varieties of mushrooms and the most readily available in markets today. They vary in size, but mushroom growers use the term white mushroom to refer to those larger mushrooms that are over an inch in diameter. Many recipes use the term button mushroom and this refers to smaller cultivated white mushrooms.
Freshness is easy to spot with white mushrooms. Avoid those with dark spots or soft, squishy mushrooms. Turn the mushroom over and check to see if the gills are exposed. This is the best indicator of freshness. The ring is the soft covering that joins the edge of the cap to the stem and if it is not intact and the gills can be seen, the mushroom is past its prime. Mushrooms
Featured Recipe: Wild Mushroom Gnocchi
Gnocchi make a fantastic meal, and this recipe enhanced with the wild mushroom flavor is great. The light pillows of potato are the perfect vehicle for almost any sauce. It's great for you, too, having 5 grams of fiber, and is a great recipe to get the kids involved in making because it's so much fun to roll out the gnocchi. Wild Mushroom Gnocchi
Ask Dr. Gourmet
Is there any interaction between Golgi juice and warfarin?
Dr. Gourmet Says...
I have looked and looked and spoken with a few people about this and cannot find any information about the Vitamin K content of this product. I did, however, look at the claims made by those marketing this product.... Coumadin and Golgi Juice