Food $ense KidsMushroomsWritten by Kelsey Eller RDBrought to you by the Utah Food $ense programPart 4 of the Preschool Obesity Prevention: Incorporating Fruits and Vegetables into Mealtime

ObjectivesParticipant will:

1. Participate in a cooking/food sensory experience and sample food.2. Participate in a physical activity or game that reinforces food concept.3. Identify food name through reading, writing or other activity.4. Participate in a food exposure experience by doing an art, craft or other activity.

Teacher Instructions:*Background facts and nutrition information for the teacher is included on page 10.

This curriculum is to be used in a variety of ways. If time is limited, pick one food experience and one activity to supplement. Each activity is to be approximately 10-15 minutes. Additional activities are included in the back of this lesson that can be substituted or included in the lesson.

Required Materials: Introduction materials - Fresh mushrooms to pass around. (page 2) Ingredients for recipes and materials for food demonstration (page 4). Physical activity materials (page 2). Reading/writing activity materials (page 2-3). Art, craft and other activity materials (page 3). Take Home message (page 4). Utah Food $ense – required paperwork for program.

Preparation Required: Review lesson plan. Review teacher background information (see page 11). Gather ingredients and materials needed to demonstrate the recipes (see page 4).

LESSON PLAN1

Introduction Time: 5 minutesBring fresh button and portabello mushrooms to show the class and pass around. Ask the class:

Has anyone ever seen a mushroom before? What do they look like? What colors are they? (usually grey, tan, or brown) Has anyone ever eaten a mushroom before?In what kinds of foods can you eat mushrooms? (pizza, soups, stir fry, etc.) Show the picture of button, portabello, and chanterelle mushrooms found on pgs. 5-7How are those types of mushrooms different? (colors, shapes, etc.)

**Explain that only some kinds of mushrooms are safe for us to eat. Some mushrooms that grow on the ground can make us sick. Explain to the children that they should never pick mushrooms and only eat mushrooms that come from the grocery store.

Objective 1: Participate in a cooking/ food sensory experience and sample food. Time: 15 minutes

Choose a recipe that will work for your lesson:o Vegetable Frittatao Mushrooms with soy sauceo Mushroom swiss salad

Objective 2: Participate in a physical activity or game that reinforces the food concept. Time: 5-10 minutes“Simon Says”

Play the game “Simon Says” with a twist. Have the kids touch their ears, fold their arms, clap their hands, stomp their feet, etc. like Simon Says is normally played. But, when Simon Says “mushroom” they have to do a predetermined activity. The children can choose what that activity can be. The activities can include hopping on one leg, jumping two times, spinning around in a circle, wiggling, etc.

Objective 3: Identify food name through reading, writing or other activity. Time: 10-15 minutes “Mushroom Word Activity”

Make enough copies of pages 9-10 for each child.Give each child a copy of page 9 and the letters that match. The kids need to glue the letters in the correct order to spell “Mushrooms.” Make sure to tell the children that they should match the letters and the right colors.

Note: If there is extra time, the children can cut out their own letters.

Objective 4: Participate in a food exposure experience by doing and art, craft, or other activity. Time: 5 -10 minutes “Paper Plate Mushroom”

Cut paper plates in half; each child needs one half of a plate.

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Allow the children to paint or color their paper plates. If painted, they will need time to dry. Each child can be given three popsicle sticks to glue onto the back of the plate as the stem. Cotton balls can also be glued onto the paper plate as spots for the mushrooms.

Conclusion:Time: 5 minutesAsk the class:

What things did you learn about mushrooms today? What are some different types of mushrooms ? (button, portabello, chanterelle, etc.) What do mushrooms look like, feel like ? Did you like the taste and texture of mushrooms? What’s important to remember about mushrooms ? (don’t pick them off the ground)

Resources :

http://www.surfnetkids.comhttp://www.supercoloring.com/pages/letter-u-2/http://rarevinylandcompactdiscs.co.uk/catalogue/index.php?main_page=index&cPath=67_89http://www.craftjr.com/printable-bubble-letters/http://www.buzzillions.com/reviews/kids-kidkraft-8-inch-wood-letter-r-blue-reviewshttp://etc.usf.edu/presentations/extras/letters/varsity_letters/42/27/index.htmlhttp://www.vectorstock.com/royalty-free-vector/48578-letter-o-vector

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/.  In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.

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RECIPESTopic: Mushrooms

Vegetable Frittata

Ingredients

1 teaspoon olive oil 5 eggs, beaten 1 cups raw mushrooms1 cup assorted fresh vegetables (bell peppers, onions, tomatoes)1/4 cup parmesan cheese Salt and pepper to taste

Directions

In a medium non stick skillet, heat oil over medium heat. Add diced vegetables and cook until tender. Pour in eggs, season with salt and pepper and stir mixture until it begins to thicken. Lower heat and cover for 3-5 minutes until mixture is firm. Uncover and sprinkle with cheese. Slide skillet under broiler to brown top of frittata. Note: If the skillet's handle is plastic, cover it with a double layer of foil.

Mushroom Swiss Salad

Ingredients

8 C salad greens torn into bite sized pieces4 C spinach1 C mushrooms, sliced1 C swiss cheese, shredded¼ C red onion, finely diced¼ C sunflower seeds

*Ingredients for dressing

1/3 cup sugar½ cup wine vinegar1 teaspoon salt1 teaspoon ground dry mustard1 tablespoon grated red onion1 cup canola oil1 teaspoon poppy seeds (optional)

* Make prior to cooking demonstration if time is limited.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/.  In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To

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file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572

DirectionsWash and dry salad greens and spinach. Combine them with remaining salad ingredients in a large bowl. Combine dressing ingredients and whisk together. Drizzle enough dressing to lightly coat salad. Serve immediately.

Mushrooms with Soy Sauce

Ingredients

1 package of button mushrooms1tablespoon olive oil2 tablespoons of reduced sodium soy sauce2 tablespoons waterDash of garlic powder (optional)

Directions

Rinse mushrooms. In a medium sized pan add the oil, soy sauce, and water. Cook on medium for 30 seconds to a minute. Add mushrooms and garlic power. Cook for 5-10 minutes stirring occasionally. Let mushrooms cool a minute before serving.

Tips for Using Mushrooms: Buy mushrooms that are dry. Avoid damp, dark or soft mushrooms. In most cooked recipes, different varieties of mushrooms may be used interchangeably. For easy marinated mushrooms, cover cleaned button mushrooms with your favorite

vinaigrette, cover and refrigerate for 2 days. An egg-slicer makes quick work of slicing mushrooms into uniform pieces Most fresh mushrooms should be used within three days.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/.  In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.

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Preschool CurriculumMushrooms

Background Teaching InformationHistory/Folklore:In various civilizations throughout the world, including Russia, China, Greece, Mexico and Latin America, mushroom rituals were practiced. Many believed that mushrooms had properties that could produce super-human strength, help in finding lost objects and lead the soul to the realm of the gods.

Varieties: Varieties of mushrooms include but are not limited to:White button – The most popular mushroom; white buttons represent 90% of mushrooms consumed in the United States.Crimini – Also known as baby ‘bellas or browns, criminis are similar in appearance to whites, but have a light tan to rich brown cap and a firmer texture. Criminis have a earthier flavor than buttons.Portabella – A larger relative of criminis, portabellas have tan or brown caps and measure up to 6 inches in diameter. Their hearty taste and texture makes them a flavorful vegetarian alternative.Maitake – Also called “hen of the woods.” Maitake appear rippling and fan-shaped, without caps.Shiitake – Shiitake’s are tan to dark brown and have broad umbrella-shaped caps, tan gills, and stems that should be removed.Wild mushrooms – Includes morels, truffles, and chanterelles.

Nutrition:A serving of 4-5 white mushrooms provides 18 calories, 0 grams of fat and 3 grams of carbohydrates, yet is a good source of the antioxidant selenium; the B vitamins riboflavin, niacin and pantothenic acid; and copper. And mushrooms have close to 300 mg of potassium per serving, an important nutrient that many Americans do not get enough of. White buttons also contain 15 IU of vitamin D.

Selection/Storage: Purchase mushrooms that are firm with a fresh, smooth appearance. Surfaces should be dry, but not dried out, and appear plump. Store mushrooms in their original packaging or in a porous paper bag for prolonged shelf-life. Some mushrooms may keep for up to one week in the refrigerator. Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one

month.

Fun fact: The underside of the caps of mushrooms are called gills.Resources:http://homecooking.about.com/od/howtocookvegetables/a/shroomcooktips.htmhttp://homecooking.about.com/od/foodstorage/a/shroomstorage.htmhttp://lumbervision.net/chanterelles-quality.htmlhttp://www.robertscottbell.com/food/white-button-mushrooms-enhance-enhance-the-immune-system/http://neigeblanche.wordpress.com/page/2/http://mushroominfo.com/history-and-background/http://mushroominfo.com/varieties/

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