Mushrooms & all edible fungi are great for our health.
Full of nutrients including dietary fibre assisting gut health. Beta-glucans which assist the immune function. High in B vitamins, selenium & antioxidants like ergothioneine which protect cells, lower disease risk & support immune function.
I love mushrooms & finding them in the wild. I'm still a novice in the bush but love taking photos of them. They are the support network in nature, the communication network for nutrients & warnings. Like wise in our systems they are said to alert our immune system when eaten, making our immune systems more sensitive to recognise damaged cells, & other problematic bacteria & viruses.
Eat them often, as many types as you can. Growing up in a Chinese household we always had dried fungi for soups, stirfried or stews.
This week I made mushroom soup for an easy Sunday night dinner. I used portobello & white button, with some powdered functional mushrooms. Any mushrooms will work. Served with savoury scones. Yum.
Recipe
Ingredients
700g mushrooms, any kind, I used 600g portbello, 100g white button
decent knob of grassfed butter
decent slug of extra virgin olive oil
1 onion fined diced
half a beetroot finely diced
decent tsp powdered functional mushrooms; chaga, shiitake, reishi, turkey tails, lion's mane, cordyceps, optional
3 cloves garlic
several sprigs of thyme
sprig of oregano
salt & pepper
2 cups water
150 ml Cream, milk or plant based milk
herbs to serve; parsley, fennel, sorrel, chives
Yoghurt to serve, optional
Method
Slice mushrooms & cooked in a heavy bottom pot with butter & olive oil.
Once begin to cook & soften remove a decent spoonful & set aside.
Add onion, beetroot, continue to cook stirring 5 mins.
Add water, powdered mushrooms, thyme & oregano leaves, salt & pepper to taste. Bring up to temperature & cover & simmer until beetroot is tender.
Blending with stick blender.
Then add cream, & sliced mushrooms saved from the start, once hot, taste & season if needed.
Add garlic cloves minced.
Serve topped with fresh herbs & a dollop of full cream natural probiotic yoghurt
I served with savoury scones made with wholemeal, almond & a little plain flour, with cheese, onion, parsley, chives, & mustard.
Enjoy
