Shrooms and scallops.
I recently read a short article on bonappetit.com (Bon Appetit magazine’s site) about mushrooms and how they’re the “new superfood.” Something in them helps in the prevention of breast cancer if you eat enough of them.
“Mushrooms are one of the very few non-meat sources of conjugated linoleic acid (CLA), which has been shown to block aromatase, a protein necessary for producing estrogen in women. Since about 70 percent of breast cancers are hormone-dependent, the ability to block aromatase is a powerful tool in controlling or even stopping cancer. CLA is also found in dairy products, beef, and lamb.”
Cool, right? Mushrooms are delicious and they have some legit benefits. But how many do you have to eat to reap said benefits? Let’s see.
“Early results indicate that you may need to eat about half a pound a day to get the most effective levels of CLA, but researchers won’t know for sure until the trials are complete at the end of this year.”
“What are you having for dinner?”
“Three bowls of mushrooms.”
That’s a lot of mushrooms. I mean, I love them and they add a great meaty quality to dishes, but I’d get sick of them. It’s overkill.
That being said, I won’t be eating straight mushrooms for dinner, but it won’t hurt to add more of them to my diet. I submit that all of you should try adding more as well.
I did use mushrooms in my dinner tonight, though. Aside from the linguine that I had cooking, here are the main contents:
Bay scallops, scallions, yellow onion, baby portobellos, shitakes, broccolini and fresh thyme. Mmm.
Bay scallops. They’re like little jewels of the sea. They’re sweet, and the texture is one that I particularly enjoy. Soft, slightly chewy and so, so delicious. They have a lot of water in them, so before you cook them, dry them thoroughly with some paper towels. You’ll be good to go.
Alrighty, before you start everything else. Boil some water. Cook some linguine. Let it go until it’s al dente (still has a little bite in the middle).
I started with some olive oil and butter in the pan. Once it heated, in went the shrooms. Brown ’em. Salt and pepper. Add the onions and broccolini and cook until the onions are translucent. Push the contents of the pan to the sides, creating a well in the middle for the lovely little scallops. Add them, let cook a bit, then stir everything together. In go the scallions and thyme.
Now here we go. I dissolved chicken bouillon cube in a little water to create a makeshift chicken broth type thing. Get out the sour cream as well.
Once everything in the pan is cooked through, add three or four tablespoons of the bouillon water. Stir a bit, then add a heaping tablespoon of sour cream.
When the pasta is done, drain it and put it back into the pot with a little olive oil. Twist it together to make a little nest, then transfer to the plate. This just makes it look prettier and keeps it together so it isn’t flopping everywhere.
The mixture will thicken a little from the sour cream. When that happens, remove it from the heat and put it over the pasta. Enjoy!
This kind of reminded me of a stroganoff because of the sour cream, and I wasn’t sure if I liked it at first. With each bite I took, it got better and better, though. It was like a gourmet twist on an old, traditional dish. Yum!