If you are not including mushrooms in your meals, there is something you are doing wrong! Here you have 3 super tasty recipes for you to try at home!
Mushrooms are amazing and packed with nutrients. In fact, it can be said that you can’t go wrong with mushrooms, here's why they make for an amazing addition to any meal. After reading this article, you will want to eat them every day.
- Mushrooms are low in calories since between 80 and 90% of their composition is water.
- Vitamin D-enhanced mushrooms are the only non-animal food product with good amounts of bioavailable vitamin D.
- Due to their high content of prebiotics, mushrooms are indicated to counteract the effects of antibiotics since they help restore the intestinal flora naturally.
- Mushrooms contain unusually high amounts of two antioxidants that could boost your health.
- Mushrooms are rich in minerals, such as iron, potassium, and phosphorous, and they also contain plenty of protein, making them an ideal choice for vegans and vegetarians.
Take advantage of all the properties of mushrooms with these incredible recipes:
1- Mushroom and Chestnut casserole
If you are trying to cut down on carbs, but you are finding it difficult here is one super simple recipe you can include in your weekly meals. It is super tasty, quick to make and you don’t need many ingredients! Casseroles are a great option if you want to reduce some calories but you still want to keep your meals high in flavor!
Ingredients (Servings 4)
- 15g dried mixed mushrooms
- 2 tbsp olive oil
- 1 medium onion, sliced
- 400g mixed mushrooms, such as chestnut, shiitake and Portobello
- 2 garlic cloves, peeled and crushed
- 1 vegetable stock cube
- 180g cooked and peeled chestnuts
- 100ml red wine (or water)
- 2 tbsp tomato purée
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 bay leaves
- 4 tsp cornflour
- Soak the dried mushrooms for 15 minutes.
- Heat the oil in a flame-proof casserole and fry the onion and fresh mushrooms until the onion is softened and the mushrooms golden and add the garlic.
- Toss the soaked mushrooms and add the stock cube, then stir in the chestnuts, wine or water, tomato purée, thyme and bay leaves.
- Season to taste, bring to a simmer, and cover the pan and cook for about 12 minutes.
- Mix the cornflour with two tablespoons cold water to form a paste, then stir into the mushroom mixture. Cook for a further one to two minutes until the sauce is done!
2- Creamy Kale and Mushroom Salad
This mushroom salad is a super-healthy option to have as a quick lunch or a light dinner. Try it once and it will become a staple in your kitchen.
For the salad
- A handful of pumpkin seeds
- A handful of sunflower seeds
- olive oil to taste
- salt to taste
- 1 tsp ground coming’s
- 200g kale (stems removed)
- 1tbsp apple cider vinegar
- 1 garlic clove
- 2 ripe avocados (cut into small pieces)
For the dressing
- 40g of sunflower seeds
- 60 g of cashews nuts
- 100ml almond or oat milk
- 1 tbsp of nutritional yeast
- 3tbsp of olive oil
- 1 squeeze lemon
- Preheat the oven to 200ºC, toss the seeds on a baking tray with a tablespoon of olive oil, some salt and the cumin. Roast for about 5 minutes, until crunchy.
- Fry the mushrooms over medium heat with a drizzle of olive oil and a sprinkling of salt. Let them sauté while you make the salad.
- Place the kale in a large mixing bowl, add 1 tbsp of olive oil, the apple cider vinegar, and a sprinkling of salt, using your hands for a minute or so.
- For the dressing, place all the ingredients in a high-speed blender, and whiz until smooth.
- Toast the bread, then rub it with a raw garlic cove and cut it into chunks.
- Rib the dressing into the kale, letting it soften even more The toss in the toasted seeds, avocado, and mushrooms.
3- Vegan mushroom stroganoff
This dish is delicious for any palate, and without a doubt, the mushrooms together with the mustard give it an exquisite flavor. You must make sure that the sauce is very creamy so that it gives it a more solid texture. In this recipe we use pasta, but you can make the sauce and add it to rice, cannelloni, or any other dish. Also if you like alcohol, you can add white wine, but we prefer to make it healthier and skip this ingredient.
- 300 gr of gluten-free pasta
- 2 tbsp of olive oil
- 3 tbsp of cornstarch
- 3 cloves of garlic minced
- 1 yellow onion diced
- 450 gr of fresh mushrooms sliced
- 3 tbsp of yeast flakes
- 1 cup (maybe more) of vegetable broth (200 ml approx)
- 2 tbsp of soy sauce
- 2 tbsp of dijon mustard
- 180 ml of almond milk
- Paprika powder (to taste)
- Thyme leaves (to taste)
- Salt and black pepper (to taste)
- Start by cooking the pasta according to the package instructions.
- While you are cooking pasta start making the creamy vegan mushroom stroganoff sauce.
- Fry onion in a pot with the olive oil. Then add the minced garlic and sliced mushrooms. Fry everything for 5 minutes until mushrooms release their juices.
- Next, add the 3 tbsp of cornstarch, the cup of vegetable broth, and soy sauce. Get sure the sauce gets thicken. If not add more cornstarch. (you can also use flour, but this is a gluten-free version)
- Add the 2 tbsp of dijon mustard and if you like some cheesy taste, incorporate yeast flakes.
- Finally, add the almond milk. Keep the stove set in medium and stir well.
- Season with salt, black pepper, and paprika powder. Cook for 3 minutes or until you get the desired consistency