Mushrooms make a delicious addition to virtually any meal due to their great taste, raw or cooked. Sometimes described as “meat for vegetarians”, mushrooms are loaded with vitamin B. Their infinite versatility makes them ideal for use in both everyday cooking and even in the most gourmet kinds of dishes. Choose the best cup mushrooms by following our helpful tips:
- Use the brown paper bags at the supermarket/grocer to store mushrooms in the crisper section of the fridge – if you store them in a plastic bag, they’ll sweat.
- Choose relatively clean and bruise-free mushrooms, as you should not wash them to get rid of dirt. Mushrooms absorb water, so use a damp pastry brush to remove the dirt. If they are really dirty or bruised, it is best to peel the skin off before slicing or using in cooking.
- Mushrooms are a fantastic source of vitamin B3. In fact, they contain as much B3 as meat and are also a good source of vitamin B2, biotin and dietary fibre.
- Cup mushrooms taste divine with things like chicken, bacon, eggs, ricotta, parmesan, garlic, red wine, asparagus, beef, veal, potato and cream. Add them to casseroles, stews, soups, stir-fries, pasta sauces and salads.
- Pan-fry mushrooms with garlic and a dash of olive oil. Gently stir in the red wine and reduce slightly before adding pouring cream. Stir until mixture thickens and serve with steaks and mashed potato.
- Stuffed mushrooms make a delicious side dish. Use a small spoon to remove the stalks and chop finely. Combine the chopped stalks with a mixture of breadcrumbs, herbs, garlic, diced bacon, parmesan, salt and pepper. Drizzle with oil and bake until tender and golden.