Simple Sides – Roasted ‘Shroomie ‘Shrooms
Children in this country consume an estimated 12 percent of their calories from fast food and 20 percent of all American meals are consumed in a car! The consequences are predictably unhealthy. Competing schedules in the day-to-day lives of a busy modern family make it difficult to share a home-cooked meal together, but possible. In fact, with a little planning, cooking together can become a fun family event and learning opportunity. This feature will focus on providing a child or a group of children, working together under the supervision of an adult, with one uncomplicated, healthy, and delicious side dish recipe. The dishes, focus on seasonal fresh produce items and will always contain tasks that allow even the youngest kitchen helper to contribute to the family meal. Parents should always read each recipe carefully to judge the division of labor based on age and ability as well as to identify where adult attention might be especially needed.
Many of the recipes presented here will seem extremely basic, this is by design. These simple preparations will provide the culinary foundation and confidence to inspire kids to try more challenging recipes as their experience and confidence in the kitchen develops. Melissa’s encourages parents to find the time to gather as a family unit at least once a week for a dinner that everyone pitches in to prepare. It is a wonderful way to teach a child some basic culinary skills and, more importantly, cooking with your children will build memories in all your hearts forever. Enjoy your kids in the kitchen, they will be grown and gone before you know it! “No one is born a great cook; one learns by doing” – Julia Child.
Here's a very rudimentary recipe. However, for the first-timer it’s a new world of pots, pans and intimidating knives of all sizes. If your helper is an older child with some culinary skills who could slice and dice where necessary in no time that’s great; however, this recipe is meant as an introduction to cooking with a minimal amount of ingredients and no sharp knives. So, introducing mushrooms to a young child’s palate may seem like a taunting task but not if one uses Melissa’s Mushroom Blend in this very simple and fun recipe. First off for this recipe “tearing” is an acceptable culinary term when it comes to little hands prepping the main ingredients. The mushrooms need no uniform cut and will look better torn into odd pieces; plus, both herbs are also very hands-on ingredients that need separating leaves from their stems. All three elements provide great ways to perk the interest of the novice kitchen helper in the fine art of cooking.
It takes no special talent or age to measure out three oils, then toss to coat a bowl of mushrooms. With a little exposure to the kitchen, a young novice helper could soon be noticing what has always been taken for granted. First the preparation of the ingredients, then the cook. He or she knows all about the eating part; it’s a passage when a child notices where a plate of food comes from and wants to help. Cherish it if you see it happening.
Melissa’s prepackaged blend of three varieties of mushrooms, shiitake, king oyster and maitake when combined have a rich, savory flavor and satisfying meaty texture—very unlike the bland white mushrooms kids grow up on, if any. Widening a child’s palate early and often is a good thing! The varieties were also chosen for their high vitamin, mineral and antioxidant content. Let the kids help with this delicious mushroom side dish while increasing both bone strength and mental acuity at the same time through its main ingredient. Melissa’s Protein Blend of mushrooms pairs well with any favorite protein and a green salad for a simple weeknight dinner. The blend also pairs well as with a pasta like fettuccine Alfredo or Linguini & Mushrooms in a Basil Sauce. But first -- baby steps, kids, baby steps with this roasted mushroom blend.
Roasted Mushroom Protein Blend
Serves 4
Ingredients
16 oz Melissa’s Protein Blend, torn
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
Freshly ground black pepper
1 tablespoon fresh parsley torn, no stems
1 tablespoon fresh thyme leaves only
Salt, to taste
What the kids can do:
Place mushrooms in a bowl then drizzle with the olive oil, balsamic, and soy sauce. Sprinkle with pepper, toss to coat.
Spread evenly on the baking sheet lined with parchment paper. Hand off to the supervising adult for roasting.
What the supervising adult should do:
Roast @ 450° for 18 to 20 minutes, tossing halfway or until the mushrooms are tender and browned around the edges. Remove hot mushrooms from oven to bowl again.
To serve: Carefully toss hot mushrooms with the parsley and thyme. Season to taste with salt and pepper. Serve hot family style.
