The goodness of shrooms

For dinner we threw a bunch of mushrooms into our polenta sauce. We've been fortunate to have access to mini portobellos, which have a lot of flavor. They work in a variety of dishes and are especially nice on top of whole wheat flatbread pizza.

Cooked mushrooms are a great source of potassium, riboflavin, niacin and selenium (an antioxidant). Sources like Dr. Weil also tout the anti-cancer attributes of mushrooms.

I've never really appreciated mushrooms, but nowadays I try to make them part of my weekly intake just because they taste so good.

Now only if I could learn how to enjoy the taste of kale.