TITLE

Wild about Mushrooms

AUTHOR(S)
Kiernan, Willie
PUB. DATE
October 2011
SOURCE
FoodService Director;10/15/2011, Vol. 24 Issue 10, p80
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article discusses nutritional and cooking information on mushrooms. Exotic mushroom varieties like shiitake, porcini, and truffles are now being incorporated by food service operators into dishes. In addition to adding flavor to traditional dishes, mushrooms may also be made into sauces and powder. Protein, potassium, and phosphorus are some of the nutrients that mushrooms have aside from being high in fiber and low in calories.
ACCESSION #
66706720

 

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