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Mushrooms: Eating, Drinking and Baking Fall’s Favorite Fungi

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Mushrooms are loaded with benefits that can work magic on your health. These ground-grown treats are packed with vitamins B and D and high in antioxidants, which can help prevent cancer. They can also help prevent chronic diseases like diabetes and high blood pressure. They’re high in fiber, which helps with weight loss and weight management, and they work to strengthen the immune system, increase iron absorption and improve bone health. Oh, and they’re also delicious. Here are five hearty recipes to try this season.

Mushroom Soup
As the temperature gets lower, chilly fall air makes savory soups sound even more appealing. This recipe for “Healthy Mushroom Soup” ” is the perfect shroom-based starter.

What you’ll need:
2 tbs. unsalted butter
1 cup carrots, peeled and diced
1 cup onions, sliced
1 cup sliced leeks, halved and sliced
¾ cup sliced celery
3 large garlic cloves, coarsely chopped (approximately 1½ tbs.)
2 tsp. fresh thyme leaves
2 pounds mushrooms, rinsed and thickly sliced*
6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
1 tsp. sea salt
½ tsp. cracked black pepper

Baked Parmesan Mushrooms
Mushrooms are a delicious addition to so many recipes due to their versatility, but sometimes you don’t need to mess too much with a good thing. This recipe is so simple it’s almost too good to be true.

What you’ll need:
1½  pounds cremini mushrooms, thinly sliced
3 tbs. olive oil
¼ cup freshly squeezed lemon juice
1 lemon
3 cloves garlic, minced
2 tsp. dried thyme
¼ cup grated parmesan
Kosher salt and freshly ground black pepper to taste

Mushroom, Leek and Goat Cheese Tart
This toasty treat can be a great appetizer or savory snack. A perfect sharing plate, it’s a great recipe to consider making for your next holiday party.

What you’ll need:
3 tbs. of unsalted butter
3 leeks sliced thinly
1 bay leaf
½ cup of chicken stock
2 tsp. of salt
cup of crème fraîche
3 oz. of goat cheese
½ pound of mushrooms
All-purpose flour, for dusting
1 sheet of puff pastry

Mushroom Penne with Walnut Pesto
Mushrooms and pasta might be a match made in heaven, but traditionally, it’s served with a heavy cream sauce that counters the fungi’s natural health benefits. This walnut-packed pesto version is a much lighter option.

What you’ll need:
8 oz. penne pasta (I like to use whole wheat)
4 tbs. butter
16 oz. fresh sliced mushrooms
¼ cup grated or shaved parmesan cheese
1 cup walnuts
1½ cups packed greens
¾ cup shredded parmesan cheese
¼ cup olive oil
1 clove garlic
Juice of 1 lemon
Salt, pepper and fresh parsley for topping

Mushroom Tea 
Add this tea to your fall cup-and-saucer repertoire. The mushroom-drinking health trend is a great way to get your nutrients on-the-go and throughout the day.

What you’ll need:
2 cups store-bought mushroom broth
3-inch piece of fresh ginger, peeled
3 sprigs fresh dill
3 sprigs fresh mint
3 sprigs fresh thyme
½ red or green jalapeño, thinly sliced
2 slices dried porcini mushroom
1 tsp. coarse salt
2 to 3 tbs. extra-virgin olive oil
6 oz. assorted wild mushrooms, such as chanterelle, shiitake, and oyster
½ shallot, thinly sliced
2 tbs. white wine
2 to 3 thin slices red or green jalapeno
¼  tsp. fresh thyme leaves

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