Add fresh shiitake mushrooms to your diet

Studies tout shiitake mushrooms, which are a fungus as are other mushrooms, as helping protect against cardiovascular diseases. They also rich in iron and a host of vitamins, such as vitamin B, B2, B6, vitamin D, niacin, choline and folate, according to "World's Healthiest Foods" by George Mateljan. Also, shiitakes have concentrated minerals such as selenium, copper, zinc and manganese.

One-half cup of cooked shiitake mushrooms is only 41 calories. One of the easiest ways to prepare them is to sauté in broth with garlic and herbs for about 7 minutes, but no longer, according to "World's Healthiest Foods." Feta cheese and a low-fat Mediterranean dressing can be used on the mushrooms.

Try this family favorite potato-shiitake bake. I did cut the calories some by using fat-free half 'n' half instead of heavy or whipping cream. It still worked great.

POTATO-SHIITAKE BAKE

3-4 medium potatoes, pared and sliced

1 medium onion, peeled and sliced

1/4 pound fresh shiitake mushrooms (3-4 medium to large log-grown mushrooms)

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon dried thyme leaves

1 cup whipping cream

2-3 tablespoons chopped, fresh parsley

Butter a shallow baking dish. Layer potatoes, onions and shiitake. Sprinkle with salt, pepper and thyme. Pour cream over the top. Cover with lid or foil. Bake at 350 degrees for 30 minutes.

Remove the foil or lid and bake 30 minutes longer or until the potatoes are tender and the sauce has thickened and is creamy and smooth. Sprinkle with parsley and serve hot.

-- Recipe provided by Don McFall

BAKED CRABMEAT and SHIITAKEs

1/2 cup chopped onion

1 tablespoon chopped green pepper

3 tablespoons melted butter

1 tablespoon Dijon mustard

4 ounces fresh shiitakes, sliced

1 cup mayonnaise

Soy sauce to taste

1/2 to 1 pound crabmeat

1/4 teaspoon marjoram

3/4 cup fresh bread crumbs

1/4 teaspoon thyme

Paprika

1 egg

Sauté the onions in butter until transparent. Add the shiitake and sauté them over medium heat. Add the soy sauce and spices. Thicken by adding the cornstarch/water-sherry mixture and stir until the shiitake mixture is very thick. Remove from heat; set aside.

Blend together the egg, green pepper and mustard in a blender or food processor. Add the mayonnaise to the egg mixture, blending by hand.

Add the mushroom mix to the mayonnaise mixture, blend by hand again then gently fold in the crabmeat. Spoon the mix into a 1-quart casserole or into individual baking shells.

Sprinkle bread crumbs evenly over the top, dust with paprika, then sprinkle with a little sherry, which keeps the bread crumbs from burning during baking.

Place the dish or shells in the oven and bake at 450 degrees for 15-20 minutes.

-- Recipe provided by Don McFall

SHIITAKE AND ANGEL HAIR PASTA

6 ounces angel hair pasta

6 ounces fresh sliced shiitake mushrooms

1 clove garlic, minced

1/2 onion, chopped

1/4 cup white wine

1 tablespoon olive oil

1/4 cup chicken broth

1/2 heavy whipping cream

Salt to taste

Ground black pepper to taste

2 tablespoons grated Parmesan cheese

2 tablespoons chopped fresh parsley

Sauté onion and garlic in olive oil over medium heat: add mushrooms as the aroma develops. Add chicken broth and wine and cook until mixture is reduced by 1/2 volume. Blend in cream and reduce to desired thickness. Season with salt and pepper to taste.

Meanwhile, cook pasta in a large pot of boiling water until al dente.

Drain pasta and toss with sauce until coated. Serve on small, warmed plates, topped with grated Parmesan cheese and parsley.

-- Recipe provided by Don McFall

SHIITAKE DRESSING

2 tablespoons extra virgin olive oil

2 large onions, chopped, about 6 cups

4 leeks, white and pale parts only, finely chopped and then rinsed well, about 5 cups

1 bunch celery, finely chopped, about 4 cups

4 cloves garlic, minced

8 ounces shiitake mushrooms, rough ends cut off, then slice stems and caps

10 cups dried bread (buttermilk bread is good), crusts removed and bread cut into 1/2-inch cubes from 2 loaves

2 cups dried apricots, coarsely chopped

1/4 cup chopped fresh sage

2 tablespoons chopped fresh thyme

2 cups vegetable broth

2 sticks (1 cup) unsalted butter, melted

Kosher salt and freshly ground pepper to taste

In a large skillet, heat oil over medium heat. Add onions, leeks, celery and garlic. Cook until onions are translucent and softened, about 20 minutes (stirring often).

Add mushrooms and cook until softened, about 5 minutes. Transfer mixture to a large platter; spread out and let cool, about 5 minutes. (This can be refrigerated overnight.)

Combine onion-mushroom mixture, bread, apricots, sage and thyme in a large bowl. Just before baking, pour melted butter and broth over the mixture and stir gently to combine. Season with salt and pepper. Let stand for about 10 minutes, allowing bread to soak up the liquid.

Preheat oven to 375 degrees. If you're stuffing your turkey, get as much as you can into the cavity of the turkey and put the rest in a greased baking dish. Bake until top is crisp and stuffing is heated through, 50 to 55 minutes.

-- Recipe provided by Don McFall

More father's favorites

Jennifer Villarreal and her father, Allan Robb, of Gulfport, Miss., love to cook homemade sloppy Joes.

"Our favorite dish to cook is really easy and a childhood favorite for most. We hope your readers love it as much as we do," Villarreal said.

HOMEMADE SLOPPY JOES

1 pound ground chuck

1 medium onion

1/2 cup ketchup

3 tablespoons sweet pickle relish

1 tablespoon light brown sugar

1 tablespoon prepared mustard

1/4 teaspoon salt

5 sesame hamburger buns, toasted

Brown ground chuck and onion in a large nonstick skillet until meat crumbles; drain. Stir in ketchup and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer for 5 minutes, stirring occasionally. Spoon meat mixture over bottom halves of buns; top with remaining halves.

Yield: 5 servings.

-- Submitted by Jennifer Villarreal

Readers, we have only one more column before Father's Day, so please send me your dad's or grandfather's favorite meals they cook or you cook for them.

Wanted: Salsa recipes

Terrie Martin Walker and husband, James, love to can just about anything. Terrie makes a great spicy pear relish and James makes pear preserves, but now they want salsa recipes.

Terrie wants it mild, and James prefers hot. Send me your favorite salsa recipes to share with them.

Andrea Yeager, can be reached at ayeager51@cableone.net and takes requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

This story was originally published June 10, 2015 at 12:00 AM with the headline "Add fresh shiitake mushrooms to your diet."