Mushroom Ratatouille

Ingredients:
1 lb. Fresh Mushrooms, medium sized
3 medium sized (about 1-1/4 lbs.) Zucchini
1 medium sized (about 1-1/2 lbs.) Eggplant
3 medium sized (about 1 lb.) Green Pepper
1 cup Onion, coarsely chopped
1/2 cup Olive or Salad Oil
1 tbs. Oregano Leaves
1 tbs. Salt
1 tsp. Ground Black Pepper

Directions:
Rinse, pat dry and trim mushrooms; set aside. Cut eggplant into 3/4 to 1-inch cubes (makes about 7 cups). Cut zucchini into 1/2 inch thick slices (makes about 3 1/2 cups). Cut peppers into 1-inch cubes (makes about 2 1/2 cups). In a large heavy saucepan heat oil until hot. Add onions; Sauté for 2 minutes. Add mushrooms; Sauté for 2 minutes. Add eggplant, zucchini, green pepper, tomatoes, oregano, salt and pepper; mix well. Bring to boiling point. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes stirring occasionally. Serve hot or cold with grated Parmesan cheese, if desired.

YIELD: 8 Portions



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

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Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.