Gluten free, fat free, low carb, and packed with nutrients – including vitamin D- mushrooms are a must on the family menu.
Start with these short and easy mushroom recipes:
Melt 50g butter on high and sauté 750g sliced button or portabellini mushrooms, 1 chopped onion and 3 crushed garlic cloves. Season. Stir in 1L chicken or vegetable stock, 250ml cream and a small handful thyme leaves and bring to a boil. Combine 30ml cornflour and 60ml water and cook for about 2 minutes until slightly thickened. Season.
Combine 250ml cake flour, 125ml cornflour, 3ml baking powder, 3ml salt, 5ml garlic powder (optional) and 250ml water until smooth. Dip 250g mushrooms into the batter, shaking off excess. Coat in 500ml breadcrumbs. Deep fry in batches for 3-5 minutes or until golden brown. Serve with tartar sauce.
Heat a splash of oil on high and sauté ½ finely chopped onion and 500g chopped button or portabellini mushrooms until most of the liquid has evaporated. Add a small handful chopped sage and 1 crushed garlic clove, and fry for 1 minute. Add 30ml soya sauce and cook until the liquid evaporates. Cool. Blitz with 50g toasted pecan nuts and 45ml butter until smooth.
You can also enjoy mushrooms in the following ways:
Heat a splash of oil on high and sauté 250g whole button mushrooms for 3-5 minutes or until browned. Add ½ chopped onion and 2 crushed garlic cloves and sauté. Add 60ml white wine and a squeeze of lemon juice, and cook for about 2 minutes or until reduced. Stir through a knob of butter and chopped parsley. Season.
Bring 375ml French vinaigrette to a boil and mix through 250g whole button mushrooms. Cook for 3 minutes. Remove from heat and leave to cool completely.
Heat 30ml butter on high and fry 250g sliced button or portabellini mushrooms for about 5 minutes or until browned. Stir in 60ml cream and a handful thyme leaves. Bring to a boil, reduce heat and simmer until slightly thickened. Season.
Remove the stalks from 250g button mushrooms. Season and stuff each with a dollop of chive-flavoured cream
cheese. Cut 200g streaky bacon in half and wrap each around a mushroom. Secure with toothpicks. Bake at
200°C for 20 minutes.
Cut a 1cm border indent around a 400g sheet puff pastry. Top with 125ml caramelised onion, then 500g sautéed
mushrooms and sprinkle with 180ml grated mozzarella. Season. Bake at 200°C for about 20 minutes or until
cooked. Scatter rocket over.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: ANDREA CALDWELL