STORAGE: Most mushrooms do well stored  for up to a week in the crisper drawer. Fresh mushrooms do not hold up well to storage, depending on the variety. Dried mushrooms can be stored and sealed in a dry place for a year or more.

PREPARATION: Wipe mushrooms with a damp paper towel to avoid water logging them, or give them a quick rinse right before cooking.

COOKING METHODS: Mushrooms can be cooked in a variety of ways including fried, braised, roasted, grilled, steamed, sautéed and even raw. They are a great addition on pizzas, sliced into salads, mixed into risottos, or sautéed as a side dish. Mushrooms are featured in so many different cuisines across the globe, so it is easy to incorporate them into your cooking.

TIPS FOR USE: There are several varieties of mushrooms and they can be purchased fresh or dried. Look for fresh mushrooms without slimy, moldy or black spots. Large capped mushrooms like Portobellos can be in used in place of a burger patty for a summer barbecue.

While different mushroom varieties have slightly different nutritional compositions, most are quite high in Vitamin B2, Vitamin B3, and Vitamin B5. They also contain beneficial minerals, like copper, selenium, phosphorous and potassium, along with being a source of protein and iron.

Balsamic Chicken with Mushrooms

Makes 4 servings

Ingredients

• 1 lb boneless, skinless chicken breast (divided into 4, 4 oz portions)
• 1 Tbsp olive oil
• 1/4 cup all-purpose flour
• 1 Tbsp trans-fat-free margarine or butter
• 10 oz sliced mushrooms
• 1/4 tsp black pepper
• 1/3 cup balsamic vinegar
• 1/2 cup low sodium chicken broth

Instructions

1. Place the chicken breast in a plastic bag and pound thin with a mallet.
2. Heat olive oil over medium-high heat in a skillet.
3. Dredge the chicken in flour and coat it on both sides. Add the chicken to the pan and cook 5 minutes per side.
4. Remove the chicken from the pan and set aside.
5. Melt the margarine in the pan. Add the mushrooms and pepper and cook for 5 minutes.
6. Add the balsamic vinegar to the pan and bring it to a boil to reduce the liquid.
7. Add the chicken broth to the pan and simmer 2 more minutes.
8. Add the chicken breast back to the pan and simmer for 5 minutes.

Nutritional Info: 240 calories, 9 grams fat, 160 mg sodium, 12 grams carbohydrate, 27 grams protein

Recipe adapted from: https://www.diabetesfoodhub.org/recipes/balsamic-chicken-with-mushrooms.html

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