Mushrooms-the magic ingredient for Summer!
12/04/2007
Get set for a sizzling summer with a little help from a new free booklet ‘Mushrooms – the Magic Ingredient for Summer’ which is packed full of delicious mushroom recipes, summer health advice, weight loss tips and much more.
Mushrooms are the perfect ingredient to help keep you looking and feeling good this summer. Whether you’re looking to lose weight or just shape up in time for the holidays, mushrooms can be incorporated into a healthy eating plan so you can look your best once the sun begins to shine.
Mushrooms are low in fat, salt and energy, while their high water and fibre content make them a filling and satisfying component of any meal. What’s more, mushrooms were recently elevated to superfood status as they are one of the few sources of L-ergothioniene, a portent antioxidant, as well as containing a wide range of important vitamins and minerals, including B vitamins, iron, potassium and selenium.
'Mushrooms -The Magic Ingredient for Summer' booklet has been compiled by the Mushroom Bureau and is available free by calling 0845 121 4783. You can also find further recipe inspiration on www.mushroom-uk.com.
Take a look below for just some of the recipes you can find in the booklet.
Baked Haddock with Mushroom and Crème Fraiche Sauce
2x 200g fillets smoked haddock
150ml semi-skimmed milk
knob of butter
75g brown closed cup mushrooms, sliced
2 tbsp half fat crème fraîche
small bunch of chives, snipped
freshly ground black pepper
1. Place the fish in a non-stick frying pan season with a little freshly ground black pepper.
2. Pour in the milk, bring to the boil then reduce the heat and gently simmer for 6-8 minutes or until the fish has turned opaque.
3. Transfer the fish to a plate using a fish slice and keep warm; reserve the cooking juices.
4. Wipe out the pan, add the butter and mushrooms and saute for 2 mins until the mushrooms are golden. Add the cooking juices and crème fraîche, simmer for 2-3 minutes, until the sauce reduces and thickens slightly.
5. Arrange the fish on two warm plates, spoon over the sauce then scatter over the chives.
6. Serve with mashed potato and wilted spinach.
Stir-Fry Prawns with Mushroom and Broccoli
1 tbsp. cornflour
pinch of cayenne pepper
225g tiger prawns
2 tbsp. soy sauce
spray oil for frying
25g unsalted cashew nuts
120g shiitake mushrooms, halved
200g broccoli, chopped into florets
1 clove of garlic, crushed
1 small piece of ginger root, finely chopped
2 spring onions, diagonally sliced
4 tbsp rice wine
1. Mix the cornflour and cayenne in a bowl, add the prawns and coat thoroughly, then mix in the soy sauce and leave in a cool place for about 30 minutes.
2. Spray some oil into a wok and place over a high heat, add the cashews and stir-fry for 30 seconds or until golden, then remove them to a plate.
3. Next add the mushrooms and stir fry for 1-2mins until golden.
4. Add the prawns and stir-fry for about 1-2 minutes, until they turn pink. Add the remaining ingredients and stir fry for another minute.
5. Return the nuts to the pan, turn the heat down to medium, add the rice wine and a little water, then put a lid on the pan and cook for a further minute.
6. Serve with glass noodles or boiled rice.
4 Star Salad
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1 little gem lettuce, shredded
75g mushrooms, sliced
1 avocado, peeled, stoned and diced
75g sliced garlic sausage, quartered
half a small red onion, finely chopped
3-4tbsp reduced fat French-style dressing
1. Arrange the lettuce leaves in a salad bowl. Add the remaining ingredients and toss together.
2. Drizzle with low fat dressing and serve with crusty roll.