Mushrooms contain powerful health benefits

I read this article online today and thought I'd share it with you.  Its about mushrooms, and I LOVE mushrooms!  There is also a great recipe at the end of this article using portobello mushrooms.

The humble mushroom should be viewed as having more of a health benefit than originally thought, says the group project leader of research into the fungus at the University of Alberta.

After reviewing the findings of more than 60 existing studies that explore the nutritional aspects of mushrooms, a team of dietary students concluded that overall they have some powerful health benefits, says Kaila Hauck, a fourth-year student at the university.

Mushrooms were first discovered millions of years ago, and served as a food source for prehistoric humans. Throughout history, they've been valued by various cultures for their medicinal qualities.

There are between about 700 and 2,000 known species.

"One of the most significant health benefits is the potential role played in inhibiting different types of cancer tumours," says Hauck. "In fact, mushrooms provide more selenium than any other fruit or vegetable."

Selenium contains a compound that is believed to decrease the incidence of some human cancers.

In addition, Hauck says, the studies show that mushrooms also contain antioxidants, which are known to help reduce the risk of heart disease, various cancers and other chronic diseases.

They also contain anti-inflammatory compounds similar to those in over-the-counter painkillers.

Here is a recipe for a light lunch that combines bacon, lettuce and tomato topped with baked portobello mushrooms instead of bread.

Mushroom Bacon Salad

4 slices bacon, halved

4 large fresh organic portobello mushrooms, stems removed

15 ml (1 tbsp) organic olive oil

5 ml (1 tsp) dried basil

1 ml ( 1/4 tsp) each salt and pepper

60 ml (4 tbsp) crumbled chevre

1 large organic tomato, sliced into 4 thick slices

500 ml (2 cups) mixed organic greens (mesclun, arugula, baby spinach)

50 ml ( 1/4 cup) slivered red onion

30 ml (2 tbsp) balsamic vinaigrette

Chopped fresh basil (optional), for garnish

Place bacon in a single layer on one end of large rimmed baking sheet lined with parchment paper. Bake in a 220 C (425 F) oven for 3 minutes.

Meanwhile brush mushrooms with oil. Remove baking sheet from oven and place mushrooms, stem side down, on opposite end of baking sheet from bacon. Bake for 4 minutes. Then remove baking sheet from oven again and turn mushrooms over so that they're stem side up.

Sprinkle mushrooms evenly with basil, salt and pepper. Top each mushroom with 15 ml (1 tbsp) of the goat cheese and a slice of tomato. Return all to oven for 4 to 5 minutes longer or until mushrooms are soft and bacon is cooked.

Meanwhile, toss greens and red onion with vinaigrette.

Drain bacon on paper towel. Place each mushroom on an individual salad plate. Top each with 2 slices of bacon. Spoon salad mixture on top. Sprinkle with fresh basil, if desired, and serve while warm.

Makes 4 servings.

Tips: Substitute 8 thin slices of pancetta for 4 slices of bacon. It cooks faster so just bake it with the mushrooms for 6 to 8 minutes or until crisp. Pancetta is Italian bacon that is not smoked and is available in the deli section of the grocery store.