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Recipes/Nutritional
Information
The History of the Mushroom.
The amazing "mushroom laws" of
the Ancient Egyptians and Romans.
The pharaohs of Egypt considered that
mushrooms were too great a delicacy for the common
people. So, by royal decree, mushrooms were only to be eaten
at royal feasts.
Later, the great Julius Caesar passed similar laws decreeing
who might have the privilege of enjoying the mushroom's unique
flavour.
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| The Marvel
of Mushroom Growing |
Down on the farm. Cultivating mushrooms.
A great deal of mystery has always surrounded the
culture of mushrooms (the ancient Greeks thought it
needed a bolt of lightning!). Today's grower makes
full use of the latest techniques.
Cultivated
mushrooms. Nothing artificial, nothing wasted.
Mushroom growers re-cycle the waste products of other
rural industries and then re-cycle their own waste
products in turn for garden use. This
is used to produce a compost which is spread on growing
trays. Within 8 weeks, the mushrooms are ready for
picking. Mushrooms continue to appear for another
6 weeks.
Once
the growing medium is no longer suitable, it continues
the cycle and becomes compost for vegetable growers,
home gardeners, and anyone else who wants a rich,
organic compost.
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Benefits
Mushrooms are fast and easy to prepare.
They taste great, and can be eaten raw or cooked in
a variety of ways. Rosemary Stanton, the acclaimed and well
known nutritionist, advocates the consumption of mushrooms
for their many health benefits.
Mushrooms have a higher percentage of protein
than most vegetables. They contain no additives or preservatives,
and are a wholly natural delicacy. The fact that they
contain almost no fat, salt or sugar allows them to
be approved for use in the Weight Watchers programme.
100 grams of mushrooms have more fibre
than a slice of wholemeal bread, making them a superb choice
to combat diseases such as bowel cancer.
They are also high in potassium, low
in sodium, and an excellent source of vitamins. They
contain Riboflavin for healthy skin, eyes and body tissue;
Niacin for healthy skin and energy; Thiamin
to aid metabolism and promote a healthy nervous system; Pantothenic
Acid to assist nerves, glands and muscles; Vitamin B12, Iron,
Phosphorus for strong bones, and Vitamin C.
Uses
Mushrooms can be served hot or cold, marinated,
barbecued, sauteed, grilled or baked. They can be stir-fried,
deep-fried, steamed, stuffed or micro-waved. Mushrooms can
be added to casseroles, sauces, stuffings, soups, sandwiches
and salads.
They are best stored in a paper bag in the refrigerator.
Preparation
There is no need to peel, trim stalks, or wash
Australian cultivated mushrooms. In fact, valuable vitamins
and minerals may be lost if they are soaked in water.
Rather, wipe them with a damp cloth, slice downwards
with a sharp knife, and sprinkle with lemon juice to prevent
discolouration if you are not using them immediately.
Recipes
There are too many ways to prepare mushrooms
to list them all on this website.
There are a variety of fantastic cookbooks
highlighting the myriad methods or dishing up this tasty morsel,
so check for publications at your local library, bookstores,
the Australian Mushroom Growers Association (they have recently
released their own book, The Mushroom Lovers Cookbook), or
right here on the internet.
In the meantime, here are some recipes to
get you started:
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Marinated Mushrooms
250g fresh mushrooms
4 tablespoons French salad dressing
Salt
Freshly ground black pepper
1 tablespoon chopped parsley or chives
Lettuce cups
Cut mushrooms into thin slices from stem through.
Place in a bowl, and add French dressing, salt,
pepper, parsley or chives.
Toss ingredients gently, cover and chill for 1
hour.
Drain and serve in lettuce cups.
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Barbecued Mushrooms
500g mushroom cups or flats
125g butter
1 small onion - finely chopped
Salt and pepper
Trim the stalks of the mushrooms and arrange
in lots of 6-8 on a greased aluminium foil or grill
plate.
Melt the butter and add the onion, salt and pepper.
Sprinkle liberally over each mushroom and loosely fold
up each package.
Place around the sides of the barbecue fire and cook
slowly for 25-30 minutes.
Serve with steaks, chops or sausages.
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Mediterranean
Grilled Mushrooms
1 red capsicum,
quartered, deseeded
1/3 cup olive oil
4 (about 500g) flat mushrooms
½ bunch English spinach leaves
250g eggplant dip (baba ganuj)
125g bocconcini, sliced
2 tsp balsamic vinegar
salt and ground black pepper, to taste
Preheat a grill
on high.
Brush skin side of capsicum with oil and
place skin side up on a grill tray. Cook
for 5-6 minutes or until skin is charred
and blistered. Transfer to a sealed plastic
bag and stand for 5 minutes. Remove skin
under running water. Cut roasted capsicum
into thick slices.
Brush both sides of mushrooms with 1 tbs
olive oil. Place onto grill tray and cook,
1-2 minutes on each side or until cheese
just start to melt.
Whisk remaining ¼ cup oil and vinegar
in a small bowl. Season with salt and
pepper. Place mushrooms onto serving plates,
drizzle with dressing and serve immediately.
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Mushroom and Asparagus
Salsa with Lamb
1 bunch asparagus
200g button mushrooms, cut into 1 cm dice
2 Roma tomatoes, cut into 1 cm dice
2 tbs olive oil
2 tsp balsamic vinegar
salt & ground black pepper, to taste
1/4 cup basil leaves, roughly chopped
12 lamb cutlets, trimmed
Cook asparagus in a frying
pan of simmering water over medium heat
for 1-2 minutes or until tender. Plunge
into a bowl of iced water to cool. Drain.
Cut asparagus into 1cm - thick slices.
Combine asparagus, mushrooms and tomatoes
in a medium bowl. Stir in 1 tbs oil and
vinegar and season with salt and pepper.
Stand for 10 minutes. Stir through basil.
Meanwhile, brush lamb cutlets with remaining
oil and season with pepper. Barbecue or
chargrill cutlets for 3-4 minutes on each
side or until cooked to your liking.
Serve mushroom salsa with lamb cutlets.
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Warm Mushrooms and
Beef Salad
400g beef sirloin steak
¼ cup olive oil
cracked black pepper, to taste
300g cup mushrooms, thickly sliced
2 tbs roughly chopped rosemary leaves
300g green beans, washed, topped & tailed
2 tsp balsamic vinegar
2 tsp honey
Lightly brush beef with
1 tsp oil, sprinkle both sides with pepper.
Heat 1 tbs oil in a large frying pan on
medium-high heat. Add beef and cook for
3-4 minutes on each side for medium-rare
or until just cooked to your liking. Place
onto a plate, cover loosely with foil. Stand
10 minutes then cut beef into 1 cm thick
slices.
Add mushrooms and rosemary to pan juices,
cook, stirring frequently, for 2-3 minutes
or until mushrooms are soft.
Place beans into a freezer bag, twist bag
to secure. Cook in the microwave for 2 minutes
on high or until just tender, alternatively,
blanch in simmering water.
Place beans onto serving plates. Arrange
mushrooms and sliced beef on top.
Whisk remaining oil, vinegar and honey together.
Drizzle over salad, serve immediately.
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