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By Richard Gorelick and The Baltimore Sun | September 29, 2011
Who's been seeing mushrooms? Mary Carole McCauley has this story on the 2011 bumper crop of super-creepy mushrooms that have been sprouting up everywhere, both in alarming numbers and in sick-making variety. Seems like there's a "scientific" "reason" for them, scientists say. I asked around, and my friend Thomas Dunn sent me this photograph of mushrooms he and some of his friends hiking around his family cabin in Pennsylvania. Gross!! I labeled a few of these nauseous things.
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NEWS
By Nate Greenslit | August 5, 2014
In March 2014, for the first time in over 40 years, a study of the therapeutic benefits of lysergic acid diethylamide - more commonly known as LSD - was published in a peer-reviewed medical journal. It showed that LSD-assisted psychotherapy significantly reduced anxiety in individuals with "life-threatening diseases," including Parkinson's disease and breast cancer . This study is part of a recent wave of clinical research on psychedelic substances like LSD and psilocybin - the psychoactive component of "magic mushrooms.
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HEALTH
By Mindy Athas and Picture of Health contributor | December 28, 2011
Each week a nutritionist from the University of Maryland Medical Center provides a guest post on healthful eating. This week, Mindy Athas, RD, CSO, LDN, writes about mushrooms. Low in calories, fat, cholesterol and sodium, yet rich in fiber, protein, vitamins and minerals, mushrooms really are magical. Consider adding them to your table in a myriad of delicious ways. For a majestic start, consider stuffed mushroom caps or try a wild mushroom soup. An easy meal can be pasta and sauteed shiitakes or a salad entree topped with white buttons or criminis.
ENTERTAINMENT
By David Zurawik and The Baltimore Sun | February 19, 2014
Baltimore Ravens running back Ray Rice was trending on Twitter Wednesday afternoon for all the wrong reasons. In an eight-hour period, Rice's image suffered severe damage -- the kind from which it might never recover. It was the result of two devastating media developments. It started with TMZ releasing video from an Atlantic City casino early in the day, and was followed by publication of a summons saying that Rice hit his fiancee with his hand "rendering her unconscious" at the casino Saturday night.
NEWS
By Clinton C. Glenn | January 9, 1991
New York. THE VAST MAJORITY of people who lose their jobs as corporate America restructures are the business equivalent of ''mushrooms,'' the term applied to innocent victims of drug-related street shootouts. They have been hit by shootouts on The Street -- Wall Street, the symbolic and actual place of corporate America's need for profits and means of attaining them. The weapons on The Street are not guns, they are sharp pencils. They do not ''do drugs'' there, they ''do deals.''And when a deal goes bad, innocent people get hurt.
ENTERTAINMENT
By John Houser III, For The Baltimore Sun | September 18, 2012
Even though mushrooms are available year-round, I tend to crave them most in the fall. The look, feel, smell and flavor of mushrooms evoke chilly September walks through dusky forest trails. Purveyors at area farmers' markets often sell these foraged fungi in small baskets featuring one specific style of mushroom such as a morel of a lobster mushroom, but they also offer variety baskets; that's what this recipe is based on. These baskets typically contain three to four types of mushrooms and are a steal at around $12. For this recipe, I wanted to showcase how hearty and comforting a mushroom dish could be using minimum ingredients.
NEWS
By ERICA MARCUS and ERICA MARCUS,NEWSDAY | June 28, 2006
What's the correct way to clean mushrooms? i've always heard that they shouldn't be washed in water. Mushrooms, according to scores of cookbooks, are extremely absorbent. To determine just how absorbent, I did a series of tests in my kitchen. I removed the stems from a package of button mushrooms and weighed the caps. Dry, they weighed 6 1/2 ounces. I soaked them for five minutes in cold water, towel-dried them and weighed them again. Now they weighed 8 1/2 ounces, a gain of 2 ounces.
NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,CHICAGO TRIBUNE | January 3, 2007
A long-ago visit to France's Alsace region uncovered so many great dishes, but one that still stands out was a chicken dish that combined mushrooms and the area's great, dry riesling with the bird. Here is a simpler version that calls for only the quick-cooking boneless chicken-breast halves. But it still has the robust flavor of that remembered dish, thanks to the wine and the cremini mushrooms. Serve with green beans or the traditional sauteed cabbage. If you like, complete the meal with the Alsatian kugelhopf, a yeast cake with candied fruit and raisins, or a similar bakery cake.
FEATURES
By Steve Petusevsky and Steve Petusevsky,FORT LAUDERDALE SUN-SENTINEL | May 15, 1996
I enjoyed this dish as an entree over roasted red bliss potatoes and have tried it over angel hair pasta and couscous. You can also serve it atop eggplant steaks or poultry and seafood. If you want to turn it into a great appetizer, top with melted mozzarella cheese.Garlicked spinach and mushroomsMakes 4 servings2 teaspoons olive oil1 teaspoon butter3 cloves garlic, minced2 cups button mushrooms, quartered1 cup shiitake mushrooms, quartered1 large portobello mushroom, diced1/2 cup dry red or white wine2 cups spinach leaves, torn into bite-size pieces1 tablespoon low-sodium soy sauce1/3 cup grated Parmesan1/2 teaspoon fresh black pepperHeat oil and butter in a large nonreactive skillet over medium-high heat.
NEWS
By ROB KASPER | November 23, 2005
Around Thanksgiving, cooks are especially fond of leftovers. Having knocked themselves out to put a gigantic feast on the table Thursday, they are ready to take a day off, or at least perform light kitchen duties on Friday. Side dishes can be reheated. Any remaining pieces of pie can be fought over, but the turkey usually needs some help to perform a second act. Mimi Brodeur is familiar with leftovers. As a home cook and mother of a boy and three girls ranging from 16 to 9 years old, she has occasionally recast yesterday's supper to come up with a quick meal.
ENTERTAINMENT
By Julie Rothman,
For The Baltimore Sun
| April 16, 2013
Holly Renew from Baltimore was looking for a recipe for a mushroom loaf that was served at the now-closed restaurant in Canton called the Wild Mushroom. She said it was a featured item on the menu and similar to a meatloaf in consistency but contained no meat. I was not able to track down the exact recipe she sought, but I did some research and found a recipe for a very tasty vegetable "meatloaf" that was published in the March 2012 issue of Cooking Light magazine. This loaf is full of mushrooms and other vegetables.
EXPLORE
Kit Waskom Pollard | April 15, 2013
The menu at Bel Air's Pairings Bistro changes throughout the year, evolving to highlight the best products from each season. This spring, Chef/owner Jon Kohler is serving small, succulent spring chickens, roasted and served with fresh peas and local mushrooms. Pairings Bistro 2105 Laurel Bush Road | Suite 108 | Bel Air, MD 21015 410-569-5006 | pairingsbistro.com Roast Poussin with Wild Mushrooms and Spring Pea Ragout Serves 6 Poussins: 6 poussins (spring chickens, preferably from KCC Natural Farms in Forest Hill)
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | October 26, 2012
June Hubit from Santa Rosa, Calif., was looking for a recipe for the mushroom stroganoff that was served at a little restaurant called Henderson's Grandmother in Corte Madre, Calif., in the 1980s. She said it was the best she has ever tasted and that she still craves it, but nothing she has tried has come close. Unfortunately, I did not have any success locating the restaurant or the precise recipe Hubit was in search of. However, I did find what I thought was a wonderful recipe by the chef Marcus Samuelson for an easy version of mushroom stroganoff.
FEATURES
By Ellen Nibali, For The Baltimore Sun | October 24, 2012
Are invasive plants invasive in their native country? I have to tackle the porcelain berry vines growing up my trees. Is fall a good time to do this? Most alien invasive plants are already aggressive plants before they get here, with many strategies for outcompeting other plants. For example, they may be first to green up in spring, last to go dormant, and have outrageously high seed production and germination rates. But what makes them invasive on U.S. soil is that they have left all their predators and diseases back in the old country.
ENTERTAINMENT
By John Houser III, For The Baltimore Sun | September 18, 2012
Even though mushrooms are available year-round, I tend to crave them most in the fall. The look, feel, smell and flavor of mushrooms evoke chilly September walks through dusky forest trails. Purveyors at area farmers' markets often sell these foraged fungi in small baskets featuring one specific style of mushroom such as a morel of a lobster mushroom, but they also offer variety baskets; that's what this recipe is based on. These baskets typically contain three to four types of mushrooms and are a steal at around $12. For this recipe, I wanted to showcase how hearty and comforting a mushroom dish could be using minimum ingredients.
NEWS
May 3, 2012
The mushroom in the recent Reader SunShots photograph ("Details winner," April 29) is a Turkey Tail (Trametes versicolor) shelf mushroom. It is non-toxic, but inedible as is; it has the texture of shoe leather. Some people grind it into a powder and make tea out of it as a homeopathic medicinal remedy for all kinds of ailments. It is also used significantly in medical research for cancer and even has some published scientific success in helping breast cancer . Steve Johnson, Monkton
FEATURES
By Christine M. Carbone and Christine M. Carbone,UNIVERSAL PRESS SYNDICATE | July 8, 1998
Ever wonder what to do with all of those mushroom stems they tell you to cut off and "reserve for another use"? Here a few suggestions:* Before putting stems in the freezer, slice them and squeeze them dry in a plain napkin. Do so by drawing the napkin up and around the stems, twisting the napkin until you have a tightly wrapped ball. Keep twisting the napkin until the mushroom juices run out. When done, open the napkin, and you will have a pile of mushrooms that will freeze better because there is no water in them to make them soggy when they thaw.
FEATURES
By Gina Spadafori and Gina Spadafori,McClatchy News Service | January 23, 1993
When you think of all the hazards faced by the young -- whether animals or people -- you have to marvel that the vast majority end up grown up and in one piece.For young pets, the dangers are everywhere: the kitchen wastebasket with food-laden foil, the live electrical cord behind the television set. But this time of year hazards can be found in back yards, parks and vacant lots -- wherever wild mushrooms grow. And the deadly varieties, such as the death cap mushroom, can look especially appealing to puppies, who will chew on just about anything.
EXPLORE
By Donna Ellis | April 18, 2012
Many of us grew up in the Friday night is Fish Night tradition. At our house on the North Shore of Boston, Fish Night could include cod fish cakes, creamed salmon on toast (aka Salmon Wiggle) or, most often, simply fried fish fillets. Not batter involved. Just a dunk in some sunny yellow cornmeal and a saute (in lard and later, vegetable shortening) in the skillet. Mashed potatoes and canned vegetables usually went with. The Friday Fish Night tradition continues, although there really is no longer a reason for it. And cornmeal-fried (in vegetable oil)
HEALTH
By Mindy Athas and Picture of Health contributor | December 28, 2011
Each week a nutritionist from the University of Maryland Medical Center provides a guest post on healthful eating. This week, Mindy Athas, RD, CSO, LDN, writes about mushrooms. Low in calories, fat, cholesterol and sodium, yet rich in fiber, protein, vitamins and minerals, mushrooms really are magical. Consider adding them to your table in a myriad of delicious ways. For a majestic start, consider stuffed mushroom caps or try a wild mushroom soup. An easy meal can be pasta and sauteed shiitakes or a salad entree topped with white buttons or criminis.
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