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Article: Mushrooms emerge from dark with disease-fighting benefits.
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- October 23, 2006
CopyrightCOPYRIGHT 2006 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Janet Helm
Mushrooms, once relegated to the supporting cast in a salad or on pizza, have become culinary stars, from grilled portobello "steaks" to porcini-laden pastas and warm ragouts spiked with morels and chanterelles.
Supermarkets now stock a burgeoning array of prewashed, presliced fresh mushrooms and myriad packages of exotic dried mushrooms _ perhaps the greatest evidence of America's love affair with mushrooms.
"Mushrooms have gone mainstream," said food writer Amy Farges, author of "The Mushroom Lover's Mushroom Cookbook and Primer" and co-owner of Marche' aux Delices, a national mushroom distributor in New York City.
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