Superfood of the Month: Mushrooms

By Chesney Blue, RD for Green Hill

While often grouped with vegetables, mushrooms grow from microscopic spores, not seeds. Plants growing from spores are called fungi, making mushrooms a unique member of our food supply. There are many types of mushrooms such as white button, shiitake, maitake, beech, oyster, portabella, crimini, and enoki that Americans consume every day.
Mushrooms are full of umami, making them flavorful, nutritious additions to almost any meal. Often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as those more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more!

Chicken and Mushroom Cacciatore
Braised chicken thighs with mushrooms, tomatoes, wine and olives

Yield: 6

6 each Skinless, Boneless Chicken Thighs
1/2 tsp Kosher Salt
1/8 tsp Ground Black Pepper
3 oz Diced Onions
1 Tbsp Minced Garlic Cloves
12 oz Mushrooms, Halved
1/2 cup Dry White Wine
1/4 tsp Oregano, Dried, Crumbled
1/2 each Whole Bay Leaf
1-3/4 cup Canned Crushed Tomatoes, Including Liquids
6 Tbsp Stuffed Green Olives
2 Tbsp Italian Parsley, Chopped

Season chicken thighs with salt and pepper. Pan sear in a hot pan in batches until skin is browned and crispy. Set aside and drain the fat from the pan, leaving only 2 Tbsp. Sauté onions in the same pot for 2 minutes.
Add garlic and mushrooms and stir and cook for 2 more minutes. Add wine to deglaze the pan and reduce by half. Add the dried oregano, bay leaf, crushed tomatoes with the juice, and green olives. Arrange the chicken pieces on top and cover the pan. Simmer covered on the stove top or place in a 350F degree oven until sauce is bubbly and the chicken is tender, about 45 minutes.