Food in focus: mushrooms
Must have mushies! They are one of the hottest items hitting out shopping lists, as more and more people look for tasty alternatives to help them cut back on meat – whether that’s to save money, look after their health or look after the planet.
Buttons and cups,portobelloand porcini… Mushrooms come in all different shapes and sizes. They’rean incredibly versatile veggie that can be used across a wide range of dishes and cuisines.
While we generally call them a veggie, mushrooms areactually afungus and are part of the . For the botanists out there, this is because mushrooms have no leaves, roots or seeds, and don’t need light to – all things the classic veggie needs to flourish.
A tastyalternative to help cut back onsalt
Mushrooms have a distinct flavour that really packs a punch. Umami, meaning ‘tasty’, is the savoury taste that gives mushrooms their deliciously unique and satisfying flavour.
Cooking with foods that have natural umami flavours can helpbump up the taste and make it easier tousein cooking.
Not just delicious, but nutritious too.
Mushrooms are a mighty little veggie(or technically a fungi)withmorethan most. They containa range ofvitamins, such as riboflavin(B2),niacin(B3) and folatewhich help fight fatigue and support normal growth and development,and minerals like copperand selenium, which help support a healthy immune system.
For more tips on supporting your immune system visit our.
Mushrooms and vitamin D
hasfound mushrooms can be‘activated’by sunlighttogenerate significant levels of Vitamin D.plays animportant rolein helping your body absorb calcium, keeping your bones strong and healthy and optimising muscle function.
Simply leave aserve (100g) of fresh mushrooms in the sun for 15 minutes before cooking themhelp meet up to.
Best ways to eat mushrooms?
Breakfast, brunch, lunch and dinner…there’s no meal that mushrooms can’t master. Here are some of our favourite ways to enjoy them:
- Roast garlicmushrooms on toast
- Mixed through acheesy omelette
- Tossed throughspaghettiwith feta and lemon
- With crunchy greens in aginger cashew stir-fry
- Oven-baked mushroomrisotto
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