Planet Green
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Studies show that cutting back on red meat can be good for your health and good for the environment. So can we convince a meat lover to follow a vegetarian lifestyle without giving up the flavor?
Jill is a vegetarian but her husband loves meat...but they both love ethnic foods. Emeril's Chayote Ceviche is reminiscent of a Latin marinated fish dish. The Gnocchi With Exotic Mushroom Ragu is an Italian classic. The Arepas With Mushrooms and Cheese salutes the streets of South America. We round out our global vegetarian cuisine with Soba Noodle Soup With Cloud Ear and Shitake Mushrooms.
Emeril's Mushroom Tips
How to Select:
- Purchase mushrooms that are firm with a fresh, smooth appearance.
- Surfaces should be dry, but not dried out, and appear plump.
- A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.
How to Clean:
- Brush off any dirt with a damp paper towel or fingers.
- Rinse fresh mushrooms only briefly under running water and pat dry with a paper towel. Never soak them, as they absorb moisture.
- Trim the end of the stem before using.
How to Store:
- Mushrooms keep for up to a week in the refrigerator.
- Keep mushrooms in original packaging until ready to use.
- Once opened, store mushrooms in a porous paper bag for a prolonged shelf life.
- Avoid storing in airtight containers - they cause condensation, which quickens
spoilage.
- Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will
keep for up to one month.
Recipes featured in this episode:
Chayote Ceviche
Gnocchi With Exotic Mushroom Ragu
Arepas With Mushrooms And Cheese
Soba Noodle Soup With Cloud Ear And Shiitake Mushrooms
Related Content:
When You Can, Eat Locally!
Go Vegetarian with Planet Green
Take the Local Challenge - Eat Within a 100-Mile Radius
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