The Results are In: 61 Points
Bad Food for Me
Feed Me, See More: The Impact of Mushrooms
It was a heck of a week! Mushrooms require a lot of cooking; in fact, while researching what to make for the week, I stumbled on an article that recommended button mushrooms (the kind I used at home) should always be cooked at least a little bit. This is due to certain levels of toxins that reside within them naturally.
Yikes! Thank goodness I read that before I got started in the kitchen…
Mushroom love is about finding a balance. Their flavor is bold and can be beautiful when you know how much you need.
I noticed a lot of differences in my depressive symptoms. Loss of appetite was virtually nonexistent this week and obviously, consistent eating makes for a better mood. At least, it does for me! Thyroid symptoms were also fairly low, although I was tired a lot this week and did experience a lot of sleep disturbances. I swear I only bought culinary mushrooms, but I did have a several strange dreams this week…
Of course, the fatigue probably came in to play because I wasn’t sleeping well. Otherwise, my symptoms were steady, but not steady enough to qualify as an okay food for me. Mushrooms just missed the mark, at 61 points!
Play with Your Food: Recipes of the Week
1. Mushroom Risotto by All Recipes
Risotto is not for the faint-hearted. You have to babysit this dish. Walk away from risotto and in an instant, it can turn into mush. Thanks to Top Chef, I already knew about the risotto risk before attempting this daring feat for myself.
The texture was great, but I think the broth I used gave the risotto a strange flavor. It was almost perfume-y the way that it smelled and the flavor delivered the same. Instead of white wine, I used diluted white wine vinegar, so it’s possible I had the measurements wrong. Whatever the case, it might be a minute before I try this again. Unrequited risotto love is the worst kind of kitchen heartbreak!
I’m sure in time, I will get back on the risotto horse, but I need to heal first…
2. Cream of Mushroom Soup by Tasty
This was pretty delicious and solves the textural problem some people have with the mushroom. However, I recommend seasoning any soup as you go because soup is about building layers of flavor. At least, that’s also what they say on Top Chef…
Thanks to Tasty and Myleen Sagrado Sjodin for all your help in the kitchen this week!
Mindful Eating: Closing Thoughts on Mushrooms
I had a nice time getting to know mushrooms better. In addition to the recipes listed above, I snuck them into mac and cheese and later into sandwiches. They’re an easy veggie to make work in a lot of ways, so spending a few minutes cooking out the toxins seems pretty worth it.
That said, I’m still a little uneasy about the weird dreams and I’m not sure if being so tired was worth the work. Mushrooms are not off the plate entirely, but I may want to make sure their strange magic isn’t what caused all those funny dreams before I welcome them back into the kitchen…
Come back next week to read about a new Food of the Week!