CC Note: Don't know about you, but I'm still stuffed from all the wonderful Thanksgiving treats on my table. Here's a variation of my own Ultimate Leftover Turkey Sandwich. In mine, I use my homemade cranberry sauce along with a healthy dose of cranberry stuffing with my turkey. An added treat is a thick slice of Havardi cheese. I find it's the perfect snack as I overdose on the college football this weekend. Of course, I will serve this sandwich in wheel form for the annual Georgia- Georgia Tech game.
(NAPSI)-When it comes to preparing festive meals, it almost seems customary for the host to prepare much more food than can be eaten at one meal so friends and family can savor the flavors for several days to come. Cold turkey and its fixings can be as delicious as when they are first served if you bring a spark of ingenuity to your leftover recipe ideas.
Why settle for an ordinary turkey sandwich when you can have a deluxe offering that combines tastes from all corners of the table? The Ultimate Leftover Turkey Sandwich starts with slices of turkey breast that are complemented with a scoop of bread stuffing and tangy cranberry sauce. This leftover classic is dressed up with hearty multigrain bread that's been spread with Kraft Mayo with Olive Oil, which has all the taste of regular mayo but only half the fat and calories.
Roasted sweet potatoes combine in beautiful color and texture with celery, walnuts and red onions in a Roasted Sweet Potato Salad. This seasonal twist on a classic potato salad is also brightened up with the great taste of Kraft Mayo with Olive Oil that delightfully blends all of the recipe's flavors, while delivering only half the fat and calories of traditional mayonnaise.
For more recipes and tips on healthy living, visit www.kraftfoods.com.
The Ultimate Leftover Turkey Sandwich
Prep: 10 min.
Total: 10 min.
2 slices multigrain bread
1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
3 oz. oven-roasted turkey breast, sliced
½ cup prepared STOVE TOP Stuffing Mix for Turkey
2 Tbsp. cranberry sauce
Spread bread with Mayo; fill with remaining ingredients.
Makes 1 serving.
Serving Suggestion:
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Creative Leftovers:
Substitute 1 leftover dinner roll, cut in half, for the 2 bread slices.
Roasted Sweet Potato Salad
Prep: 40 min.
plus cooling
1 lb. sweet potatoes (about 3), peeled, cubed
⅓ cup KRAFT Zesty Italian Dressing, divided
3 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 stalks celery, chopped
½ cup PLANTERS Walnut Pieces, toasted
¼ cup chopped red onions
Heat oven to 400° F. Toss potatoes with 3 Tbsp. Italian dressing; spread into shallow foil-lined baking pan.
Bake 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.
Mix Mayo and remaining Italian dressing in large bowl. Add potatoes, celery, nuts and onions; toss lightly.
Makes 6 servings, about ½ cup each.
Substitute:
Substitute green onions for the red onions.
Make Ahead:
Salad can be made ahead of time. Refrigerate until ready to serve.
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Showing posts with label athens. Show all posts
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Friday, November 28, 2008
Thursday, November 13, 2008
Take the Holidays but Leave the Turkey
Downing turkey sandwiches on a near-daily basis over the holidays may have some people reaching for any alternative. There are several healthy substitutes for those who suffer turkey overload, says a University of Georgia expert.
Don’t be afraid of real turkey. It doesn’t have to be that dry, overcooked nightmare, says Connie Crawley, a UGA Cooperative Extension nutrition and health specialist.
Most store-bought turkeys come injected with a salty, fatty basting solution and are pre-frozen, she said. But fresh turkey has a stronger poultry taste. “Real turkey really tastes good if it’s prepared correctly,” she said. “It really is different. It has a subtle, more flavorful turkey taste.”
For those who want to stay away from turkey no matter what its precooked condition, Crawley recommends:
• Fresh ham. It’s lower in sodium because it hasn’t been brined. It’s great marinated in wine, onions and garlic and then roasted in the oven.
• Cornish hens. The tiny chickens are easier to roast than a whole turkey and are more attractive on individual plates. Glaze the bird with apple or orange juice and serve it on rice pilaf or stuffing. One hen feeds two people.
• Quail. It has a more gamey poultry taste. Don’t overcook quail, or it will be tough. Sweet potato and polenta are great quail side dishes.
• Trout. Grilled, broiled or filleted, it has a rich flavor that goes well with fall vegetables like broccoli, cauliflower, sweet potatoes, Brussels sprouts, greens and winter squash.
Fish is a good option for those families that include both meat-eaters and vegetarians. Some vegetarians eat fish. It’s always best to check with the individual first to make sure.
You can totally skip the traditional holiday table, she said, and eat something completely different.
“I have had holidays where I have made Mexican food,” she said. “You don’t just have to eat turkey.”
By Stephanie Schupska
University of Georgia
Stephanie Schupska is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.
-----
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Don’t be afraid of real turkey. It doesn’t have to be that dry, overcooked nightmare, says Connie Crawley, a UGA Cooperative Extension nutrition and health specialist.
Most store-bought turkeys come injected with a salty, fatty basting solution and are pre-frozen, she said. But fresh turkey has a stronger poultry taste. “Real turkey really tastes good if it’s prepared correctly,” she said. “It really is different. It has a subtle, more flavorful turkey taste.”
For those who want to stay away from turkey no matter what its precooked condition, Crawley recommends:
• Fresh ham. It’s lower in sodium because it hasn’t been brined. It’s great marinated in wine, onions and garlic and then roasted in the oven.
• Cornish hens. The tiny chickens are easier to roast than a whole turkey and are more attractive on individual plates. Glaze the bird with apple or orange juice and serve it on rice pilaf or stuffing. One hen feeds two people.
• Quail. It has a more gamey poultry taste. Don’t overcook quail, or it will be tough. Sweet potato and polenta are great quail side dishes.
• Trout. Grilled, broiled or filleted, it has a rich flavor that goes well with fall vegetables like broccoli, cauliflower, sweet potatoes, Brussels sprouts, greens and winter squash.
Fish is a good option for those families that include both meat-eaters and vegetarians. Some vegetarians eat fish. It’s always best to check with the individual first to make sure.
You can totally skip the traditional holiday table, she said, and eat something completely different.
“I have had holidays where I have made Mexican food,” she said. “You don’t just have to eat turkey.”
By Stephanie Schupska
University of Georgia
Stephanie Schupska is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.
-----
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Tuesday, November 11, 2008
Holiday Season More Than Meat
There won’t be any meat on Robin Pratt’s holiday table. Without a turkey or ham to fuss over, the Winterville, Ga., Web designer spends her extra time “focused on friends and family instead of the food,” she said.
A vegetarian, Pratt doesn’t spend time looking for a turkey substitute either.
“If you’re a vegetarian and you go into the holiday thinking about finding a substitute for meat, you’re going to be disappointed because you can never replace a turkey,” Pratt said.
But that doesn’t mean she and her family will miss out on holiday flavors.
“We have so much food,” she said. “Eighteen people come to my house and bring two dishes each. That can be at least 20 casseroles…you can feel happy that you’ll still feel sleepy, even if you’re a vegetarian. You’ll still feel like you’re going to explode and fall asleep at the same time.”
As families gather around the table this holiday season, some are finding they may need to alter a traditional recipe so that their vegetarian and vegan family members can share in the feasting, said Connie Crawley, a University of Georgia Cooperative Extension nutrition and health expert.
“So many people make so many side dishes, it’s like a meal anyway,” Crawley said. When it comes to making those dishes, they need to be “aware of animal products in the food and their substitutes.”
Many vegetarians consume butter, milk and eggs. But for those who don’t, putting butter in the potatoes or milk in a casserole can keep them from enjoying those foods.
“If you make all the side dishes with vegetable oil, dairy free margarine or soy milk, everyone can enjoy them,” Crawley said.
Pratt focuses on regional or cultural recipes, something she did before becoming a vegetarian. She suggests trying to cook a recipe that “you’ve always wanted to cook but didn’t have time,” she said. “That way, the holidays are still about food, but not just turkey.”
She and Crawley give tips on making the holidays tasty for vegetarians and meat-lovers.
• Consider the eaters. “For families that have a vegetarian, vegetarian families that have a meat eater, or if you’re interested in eating less meat for your health, have a turkey and then have just vegetarian side dishes,” Pratt said. “For vegetarians, most of life is side dishes.”
• Know your vegetarian’s eating habits. There are all kinds of vegetarians, Crawley said. Some are lacto, meaning they drink milk and eat cheese. Others are ovo, meaning they eat eggs. Still others are pesco, meaning they eat fish. Many are a combination of these. But some are vegan, meaning they eat no animal byproducts – including gelatin and butter.
• Practice recipes beforehand. Crawley said that substituting vegan-friendly ingredients for common animal byproducts isn’t hard, especially if the recipe has been tried and tested before the holiday meal.
• Use the Web. Vegetarian recipes can easily be found with a quick search online. Crawley found many dishes made from winter vegetables.
• Keep it healthy. Crawley points out that even though vegetables are loading the table, the dishes are not necessarily low calorie or low fat. “Be reasonable about added fat,” she said. Many recipes will still be delicious if you substitute evaporated skim milk for the cream, low-fat cheese for full-fat varieties, low-cholesterol egg substitute for regular eggs and reduced-fat margarine for butter.
• Label the side dishes. If you're serving food buffet-style, Crawley recommends putting cards next to the food to indicate whether a dish is vegetarian, vegan or not.
“The good thing about the South is that we’re already used to eating a lot of vegetables on the side,” Crawley said, so making the transition to a vegetarian menu isn’t as foreign as it would be in other parts of the country.
By Stephanie Schupska
University of Georgia
Stephanie Schupska is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.
-----
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A vegetarian, Pratt doesn’t spend time looking for a turkey substitute either.
“If you’re a vegetarian and you go into the holiday thinking about finding a substitute for meat, you’re going to be disappointed because you can never replace a turkey,” Pratt said.
But that doesn’t mean she and her family will miss out on holiday flavors.
“We have so much food,” she said. “Eighteen people come to my house and bring two dishes each. That can be at least 20 casseroles…you can feel happy that you’ll still feel sleepy, even if you’re a vegetarian. You’ll still feel like you’re going to explode and fall asleep at the same time.”
As families gather around the table this holiday season, some are finding they may need to alter a traditional recipe so that their vegetarian and vegan family members can share in the feasting, said Connie Crawley, a University of Georgia Cooperative Extension nutrition and health expert.
“So many people make so many side dishes, it’s like a meal anyway,” Crawley said. When it comes to making those dishes, they need to be “aware of animal products in the food and their substitutes.”
Many vegetarians consume butter, milk and eggs. But for those who don’t, putting butter in the potatoes or milk in a casserole can keep them from enjoying those foods.
“If you make all the side dishes with vegetable oil, dairy free margarine or soy milk, everyone can enjoy them,” Crawley said.
Pratt focuses on regional or cultural recipes, something she did before becoming a vegetarian. She suggests trying to cook a recipe that “you’ve always wanted to cook but didn’t have time,” she said. “That way, the holidays are still about food, but not just turkey.”
She and Crawley give tips on making the holidays tasty for vegetarians and meat-lovers.
• Consider the eaters. “For families that have a vegetarian, vegetarian families that have a meat eater, or if you’re interested in eating less meat for your health, have a turkey and then have just vegetarian side dishes,” Pratt said. “For vegetarians, most of life is side dishes.”
• Know your vegetarian’s eating habits. There are all kinds of vegetarians, Crawley said. Some are lacto, meaning they drink milk and eat cheese. Others are ovo, meaning they eat eggs. Still others are pesco, meaning they eat fish. Many are a combination of these. But some are vegan, meaning they eat no animal byproducts – including gelatin and butter.
• Practice recipes beforehand. Crawley said that substituting vegan-friendly ingredients for common animal byproducts isn’t hard, especially if the recipe has been tried and tested before the holiday meal.
• Use the Web. Vegetarian recipes can easily be found with a quick search online. Crawley found many dishes made from winter vegetables.
• Keep it healthy. Crawley points out that even though vegetables are loading the table, the dishes are not necessarily low calorie or low fat. “Be reasonable about added fat,” she said. Many recipes will still be delicious if you substitute evaporated skim milk for the cream, low-fat cheese for full-fat varieties, low-cholesterol egg substitute for regular eggs and reduced-fat margarine for butter.
• Label the side dishes. If you're serving food buffet-style, Crawley recommends putting cards next to the food to indicate whether a dish is vegetarian, vegan or not.
“The good thing about the South is that we’re already used to eating a lot of vegetables on the side,” Crawley said, so making the transition to a vegetarian menu isn’t as foreign as it would be in other parts of the country.
By Stephanie Schupska
University of Georgia
Stephanie Schupska is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.
-----
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Saturday, November 8, 2008
Time for Turkey Thawing, Selection Tips
As Thanksgiving approaches, it’s time to talk turkey. There are many questions surrounding the age-old tradition: Should you buy fresh or frozen? How do you safely thaw a turkey? What’s the best stuffing? How do you cook the turkey without drying it out? How will you know when it’s done? Food safety experts with University of Georgia Cooperative Extension offer the answers.
“Whether to buy fresh or frozen is a personal preference,” said Judy Harrison, a UGA Cooperative Extension specialist in the College of Family and Consumer Sciences. “What you use as stuffing is, too. But there are serious safety measures to keep in mind, especially if you only cook turkey once or twice each year.”
Buying and storing
If you buy a fresh turkey, check the date on the package and purchase only if the date has not passed. If the date is a “sell by” date, that is the last day the turkey can be sold. It is best to prepare the turkey by that date also. If it is a “use by” date, cook it by that date.
Fresh turkeys should be kept below 40 degrees Fahrenheit in the refrigerator until you’re ready to cook it. Put the bird on a tray or pan to catch any juices.
When serving fresh turkey, Harrison recommends allowing for one pound of turkey per person.
“Don’t buy fresh pre-stuffed turkeys,” Harrison warns. “If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.”
The U.S. Department of Agriculture recommends buying pre-stuffed turkeys only if they are frozen and display the USDA or state mark of inspection on the package. These turkeys are safe because they’ve been processed under controlled conditions.
Pre-stuffed turkeys should be cooked frozen, not thawed. Follow package directions for proper handling and cooking. Allow 1¼ pounds of turkey per person.
Thaw properly
If you choose a frozen turkey, allow one pound per person.
Safe handling begins when you store and defrost the bird. USDA recommends three ways to thaw a turkey: in the refrigerator, in cold water or in the microwave.
“Never thaw a turkey on the counter,” Harrison said. “Room temperature is a breeding ground for bacteria that can cause food safety concerns.”
The basic rule for thawing a turkey in the refrigerator is 24 hours of thawing time for every five pounds of turkey. Once thawed, refrigerate the turkey for no more than one to two days before you cook it.
If you don’t have room in the refrigerator for a big bird, use the cold water thawing method. Harrison says follow these steps:
1) Submerge the bird or cut-up parts in cold water in its airtight packaging or in a leak-proof bag.
2) Allow about 30 minutes defrosting time per pound of turkey.
3) Change the water every 30 minutes to be sure it stays cold.
The following times are suggested for thawing a turkey in water:
8 to 12 pound turkey, 4 to 6 hours
12 to 16 pound turkey, 6 to 8 hours
16 to 20 pound turkey, 8 to 10 hours
20 to 24 pound turkey, 10 to 12 hours
Cook the turkey immediately after it’s thawed, Harrison said.
Turkeys can be kept frozen indefinitely, however for best quality, they should be wrapped in freezer packaging and cooked within one year, she said.
The third way to thaw a turkey is in the microwave.
“Because every microwave is different, it’s very important to carefully follow the manufacturer instructions,” Harrison said. “The instruction manual should tell you how long to defrost per pound of turkey and what kind of container to put the bird in.”
Microwave-thawed turkeys should be cooked immediately after thawing.
Turkey handling instructions from the USDA are available at www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp .
An easy to follow chart to help plan ahead is available from UGA online at http://www.fcs.uga.edu/ext/pubs/fdns/Safe%20Holiday%20Turkey.pdf.
By Faith Peppers
University of Georgia
Faith Peppers is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.
-----
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“Whether to buy fresh or frozen is a personal preference,” said Judy Harrison, a UGA Cooperative Extension specialist in the College of Family and Consumer Sciences. “What you use as stuffing is, too. But there are serious safety measures to keep in mind, especially if you only cook turkey once or twice each year.”
Buying and storing
If you buy a fresh turkey, check the date on the package and purchase only if the date has not passed. If the date is a “sell by” date, that is the last day the turkey can be sold. It is best to prepare the turkey by that date also. If it is a “use by” date, cook it by that date.
Fresh turkeys should be kept below 40 degrees Fahrenheit in the refrigerator until you’re ready to cook it. Put the bird on a tray or pan to catch any juices.
When serving fresh turkey, Harrison recommends allowing for one pound of turkey per person.
“Don’t buy fresh pre-stuffed turkeys,” Harrison warns. “If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.”
The U.S. Department of Agriculture recommends buying pre-stuffed turkeys only if they are frozen and display the USDA or state mark of inspection on the package. These turkeys are safe because they’ve been processed under controlled conditions.
Pre-stuffed turkeys should be cooked frozen, not thawed. Follow package directions for proper handling and cooking. Allow 1¼ pounds of turkey per person.
Thaw properly
If you choose a frozen turkey, allow one pound per person.
Safe handling begins when you store and defrost the bird. USDA recommends three ways to thaw a turkey: in the refrigerator, in cold water or in the microwave.
“Never thaw a turkey on the counter,” Harrison said. “Room temperature is a breeding ground for bacteria that can cause food safety concerns.”
The basic rule for thawing a turkey in the refrigerator is 24 hours of thawing time for every five pounds of turkey. Once thawed, refrigerate the turkey for no more than one to two days before you cook it.
If you don’t have room in the refrigerator for a big bird, use the cold water thawing method. Harrison says follow these steps:
1) Submerge the bird or cut-up parts in cold water in its airtight packaging or in a leak-proof bag.
2) Allow about 30 minutes defrosting time per pound of turkey.
3) Change the water every 30 minutes to be sure it stays cold.
The following times are suggested for thawing a turkey in water:
8 to 12 pound turkey, 4 to 6 hours
12 to 16 pound turkey, 6 to 8 hours
16 to 20 pound turkey, 8 to 10 hours
20 to 24 pound turkey, 10 to 12 hours
Cook the turkey immediately after it’s thawed, Harrison said.
Turkeys can be kept frozen indefinitely, however for best quality, they should be wrapped in freezer packaging and cooked within one year, she said.
The third way to thaw a turkey is in the microwave.
“Because every microwave is different, it’s very important to carefully follow the manufacturer instructions,” Harrison said. “The instruction manual should tell you how long to defrost per pound of turkey and what kind of container to put the bird in.”
Microwave-thawed turkeys should be cooked immediately after thawing.
Turkey handling instructions from the USDA are available at www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp .
An easy to follow chart to help plan ahead is available from UGA online at http://www.fcs.uga.edu/ext/pubs/fdns/Safe%20Holiday%20Turkey.pdf.
By Faith Peppers
University of Georgia
Faith Peppers is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.
-----
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Saturday, September 27, 2008
Know Wild Mushrooms Before Eating Them
By Sharon Dowdy
University of Georgia
Mushrooms are popping up as a result of the rainfall brought to the state by recent tropical storms. Many look just like the ones in grocery stores, but a University of Georgia expert warns they may not be safe to eat.
"In fact, Chlorophyllum, a mushroom commonly seen in yards and on golf courses, looks very similar to some edible mushrooms," said Charles Mims, a plant pathologist with the UGA College of Agricultural and Environmental Sciences.
Unlike the edible mushrooms, Chlorophyllum is highly toxic and causes severe upset stomach. “It’s one that will definitely make you sick to the point that you might even wish you were dead,” Mims said.
To be safe, Mims recommends not eating wild mushrooms unless you are skilled in mushroom identification. “I would never suggest anyone go out and randomly collect wild mushrooms to eat,” he said. “You have to know what you’re picking.”
Optimum conditions
Conditions are ideal for mushrooms to reproduce right now.
“They pop up when the environmental conditions are right and this is usually triggered by moisture or temperature,” Mims said.
This is why certain species are only seen in the fall of the year and others only in the spring.
“The drought conditions we’ve experienced over the past few years have kept us from seeing [many] mushrooms, but the body of the mushroom, known as the mycelium is present year-round in the soil,” Mims said.
Mycelium grows unseen usually alongside tree roots before forming mushrooms.
Fungus among us
Mushrooms belong to the group of organisms known as fungi, which includes the molds and mildews found on foods and in homes.
“Pathogenic forms cause diseases in plants, animals and humans,” Mims said. “The yeast we use for baking bread and producing alcohol are also fungi.”
"Domestic mushrooms sold in grocery stores and served in restaurant dishes were once wild mushrooms," he said.
“Agaricus, the mushroom commonly found on pizzas, came from nature back in 1760s in France,” he said. “Shiitake mushrooms were first domesticated in China in 500 A.D.”
Call of the wild
"Some cultures in Europe and Southeast Asia collect and eat wild mushrooms. But amateurs shouldn’t," he said.
“Collecting mushrooms is a big part of these cultures, and it’s a skill that is taught from one generation to the next,” he said.
To learn which mushrooms are edible, buy a good mushroom identification book or join a mushroom club.
“There are a number of excellent books available on mushrooms,” he said. “And there are a lot of people out there who do collect and eat wild mushrooms. There’s a group in Athens that takes mushroom walks and then meets to identify the samples they collect.”
If you harvest wild mushrooms, have a mushroom expert identify them for you. Then, only consume a very small portion the first time you eat a new edible find.
“There are a lot of wild mushrooms that are good to eat,” he said. “And there are some that will kill you. The most poisonous mushrooms in the world belong to the genus amanita. Their poison can destroy your liver and there is no good treatment available.”
If you don’t want to risk getting a stomachache, Mims suggests dining out.
“You can always play it safe and go to a restaurant that serves wild mushrooms,” he said. “Then you get the experience without the risk.”
-----
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Community News You Can Use
Fayetteville, Peachtree City, Tyrone
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University of Georgia
Mushrooms are popping up as a result of the rainfall brought to the state by recent tropical storms. Many look just like the ones in grocery stores, but a University of Georgia expert warns they may not be safe to eat.
"In fact, Chlorophyllum, a mushroom commonly seen in yards and on golf courses, looks very similar to some edible mushrooms," said Charles Mims, a plant pathologist with the UGA College of Agricultural and Environmental Sciences.
Unlike the edible mushrooms, Chlorophyllum is highly toxic and causes severe upset stomach. “It’s one that will definitely make you sick to the point that you might even wish you were dead,” Mims said.
To be safe, Mims recommends not eating wild mushrooms unless you are skilled in mushroom identification. “I would never suggest anyone go out and randomly collect wild mushrooms to eat,” he said. “You have to know what you’re picking.”
Optimum conditions
Conditions are ideal for mushrooms to reproduce right now.
“They pop up when the environmental conditions are right and this is usually triggered by moisture or temperature,” Mims said.
This is why certain species are only seen in the fall of the year and others only in the spring.
“The drought conditions we’ve experienced over the past few years have kept us from seeing [many] mushrooms, but the body of the mushroom, known as the mycelium is present year-round in the soil,” Mims said.
Mycelium grows unseen usually alongside tree roots before forming mushrooms.
Fungus among us
Mushrooms belong to the group of organisms known as fungi, which includes the molds and mildews found on foods and in homes.
“Pathogenic forms cause diseases in plants, animals and humans,” Mims said. “The yeast we use for baking bread and producing alcohol are also fungi.”
"Domestic mushrooms sold in grocery stores and served in restaurant dishes were once wild mushrooms," he said.
“Agaricus, the mushroom commonly found on pizzas, came from nature back in 1760s in France,” he said. “Shiitake mushrooms were first domesticated in China in 500 A.D.”
Call of the wild
"Some cultures in Europe and Southeast Asia collect and eat wild mushrooms. But amateurs shouldn’t," he said.
“Collecting mushrooms is a big part of these cultures, and it’s a skill that is taught from one generation to the next,” he said.
To learn which mushrooms are edible, buy a good mushroom identification book or join a mushroom club.
“There are a number of excellent books available on mushrooms,” he said. “And there are a lot of people out there who do collect and eat wild mushrooms. There’s a group in Athens that takes mushroom walks and then meets to identify the samples they collect.”
If you harvest wild mushrooms, have a mushroom expert identify them for you. Then, only consume a very small portion the first time you eat a new edible find.
“There are a lot of wild mushrooms that are good to eat,” he said. “And there are some that will kill you. The most poisonous mushrooms in the world belong to the genus amanita. Their poison can destroy your liver and there is no good treatment available.”
If you don’t want to risk getting a stomachache, Mims suggests dining out.
“You can always play it safe and go to a restaurant that serves wild mushrooms,” he said. “Then you get the experience without the risk.”
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
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