Saturday, September 12, 2015

Bring on the Vitamin D - An Excuse to Indulge in Mushrooms

Like many residents of the Pacific Northwest, my vitamin D levels tend to skew on the low side. It's just hard at this latitude to get enough vitamin D from the sun since we can only really process it from March to October.

Food isn't the best alternative source, but it's something. And it certainly helps that some of the foods that are high(ish) in vitamin D are also among my favorites: fatty fish, mushrooms, eggs (don't skip the yolk!!!) and beans, yum!

Maybe that's why when the days start shortening, I just can't get enough mushrooms. It doesn't matter what kind, I just want them in my belly. Since it's not quite mushroom season yet, I've been going crazy with the commercially grown portabellas and creminis.

Mushroom-Veggie Curry Pasta
1 cup mushroom (or any other) broth
2 tablespoons lime juice
*4 dates
1/2-inch piece ginger, peeled and grated
2 teaspoons curry powder
1/2 teaspoon red pepper flakes
1/2 cup basil leaves
2 tablespoons sesame seeds
8 ounces bite-size pasta such as penne
2 tablespoons coconut oil, more if needed
4 cloves garlic, minced, separated
**2 portabella mushrooms, cut in 1/2-inch pieces
**8 ounces cremini mushrooms, cut in 1/2-inch pieces
1/2 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 bunch lacinato (or any other) kale, stems removed and thinly sliced
1 cup soy edamame, defrosted

Make sauce by blending broth, lime juice, dates, ginger, curry, red pepper flakes and basil until smooth. Stir in sesame seeds and set aside.

Cook pasta according to package directions.

Meanwhile, heat large skillet over medium-high heat. Add coconut oil, and stir in 2 cloves minced garlic for about 30 seconds. Add mushrooms and stir periodically until mushrooms lose their water and start to brown. Remove mushrooms with a slotted spoon and set aside.

Add more oil if needed, then add onion and pepper to the skillet and cook until soft, about 10 minutes. Add remaining 2 cloves minced garlic near the end, then add kale and stir-fry until kale is wilted.

Stir in mushrooms, pasta, edamame and sauce, and serve.

*The original recipe called for 2 Medjool dates, which I would have done if I had them. It's nice to know the cheaper dates work just as well if you double the amount!

**This recipe would taste great with any combination of mushrooms, just be sure to use a lot!

— This recipe was adapted from Portabella Mushrooms and Noodles.

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