comparemela.com

Latest Breaking News On - காளான் சபை - Page 2 : comparemela.com

Burger night is all right with portabella mushroom and cheese

2 cloves garlic, minced 1/8 teaspoon freshly ground black pepper 2 hamburger buns Directions Carefully remove stem from mushrooms and scrape gills from underside. Brush mushrooms with damp paper towel to remove any residual dirt. Using a small paring knife, make shallow crosshatch cuts in the cap of mushrooms. Do not cut too deep. Place mushrooms, cap side up in a shallow dish. To make the marinade, combine olive oil, balsamic vinegar, Worcestershire sauce, garlic, salt and pepper in a small bowl. Spoon marinade over mushrooms. Allow mushrooms to marinate for 30 minutes to 1 hour, turning mushrooms half-way though. Cook mushrooms in a panini press heated to 420° F for 6 to 8 minutes. Alternatively, cook mushrooms cap-side down in a skillet heated over medium-high heat or on a hot grill for 6 to 8 minutes; turn mushrooms and cook for an additional 6 to 8 minutes.

Hybrid Foods for a Flexitarian Diet

Plant-based meat alternatives are surging from veggie burgers and soy sausages to high-tech and lab-grown substitutes for beef, chicken and seafood. Yet, there’s another trend brewing that’s all about less meat, not meatless. Say hello to hybrid foods. Meat and vegetables are joining forces in this fast-growing category of hybrid products appealing to flexitarians, or part-time vegetarians. After all, most people are trying to reduce meat, not eliminate it entirely. About 36% of Americans identify as a flexitarian, compared to 3% who follow a vegan diet, according to a national consumer survey published by Packaged Facts. The popularity of the flexitarian diet which scored a No. 2 spot for best overall diet from U.S. News & World Report Best Diets represents a mindset of moderation, instead of a regimented all-or-nothing approach.

The Mushroom Council announces newly elected officers

The Mushroom Council announces newly elected officers At the February 18 Council virtual meeting, the Mushroom Council® elected new officers for 2021. Chairperson: Sonya Beltran, director of operations, Masda Mushrooms/First Generation Farms, Toughkenamon, Pa. Vice-Chairperson: Curtis Jurgensmeyer, CEO, J-M Farms, Miami, Okla. Secretary: Emily Bettencourt, director of quality assurance and safety, Global Mushrooms, Gilroy, Calif. Treasurer: Mark Moran, Kaolin Mushrooms/South Mill Champs, Kennett Square, Pa.  The nine-member Council is comprised of eight domestic growers and one importer representing four regions. The program s purpose is to maintain and expand existing mushroom markets and uses. Members are: Region 1 (Includes all states except for Calif. and Pa.)

© 2025 Vimarsana

vimarsana © 2020. All Rights Reserved.