As Autumn is now upon us in Australia, we now start to see our produce in our stores and gardens change. I went to one of my favourite markets the other day and they had this lovely selection of mushrooms. Swiss brown, shitake, oyster and good old field mushrooms. I couldn’t resist, so bought a few different varieties and have been cooking with them the last few days. One was a simple garlic, mushroom and cream pasta dish. So simple and very delish.
I love the earthiness of mushrooms and like all produce, when in season, they are tasting at their best. Have you ever cook mushrooms outside of the normal growing season? Quite bland and tasteless!
This simple dish can be cooked up for a breakfast, lunch or lazy dinner if you like. Very few ingredients and takes such little time.
Different varieties of mushrooms offer different nutritional benefits, Vitamin D being one of them but many varieties contain selenium. Oyster mushrooms contain iron ,crimini and portabello contain antioxidants in the same amount as capsicum. Most contain a good amount of B2 and B3.
As it is Sunday today, I always like to start my day more leisurely and slow paced, as every other day requires me to be up and moving early. This morning, my daughter and I decided to use up the last of these delicious fungi and add some Kale, a sprinkling of my nori sesame seeds( photo below. This adds the nutritional benefits of iodine from the seaweed and sesame seeds a full with calcium, iron, zinc and much more) and pop into a omelette.
So, So simple, very quick and most definitely delish and nutrish!