Mushrooms

Well if you cannot guess from lots of my recipes, I absolutely love mushrooms!

I add them to almost everything, but especially if I do not have any protein, as they are a natural plant based source of protein, although they do not contain as much as beans, but they do also contain Vitamin B6.

There are so versatile and can be used in many ways, as well as there being so many different varieties. So here are some of my favourite and ways to use them.

The usual Button, Chestnut or White mushrooms can be used in anything, sliced, fried, baked, even added to salads.

Shitake, Oyster, enoki are best in stir fries or risottos. Porcini mushrooms are full of flavour and make a great stock flavouring for soups or risottos. They tend to come dried, so you need to put in boiling water for a while to hydrate them before use and then you can use the water for stock.

Portabello or wild flat mushrooms are best for baking and stuffing. You can either make a stuffing with rice and vegetables, or just top with things like garlic and cheese.

There are also so many beautiful colours, flavours of mushrooms, so I would recommend being adventurous! These mushrooms I got here, were just a mixed wild selection. They were so good and I used them in a risotto, a soup and added to a mushroom bap!