LIVING
A
utumn is the perfect
time to incorporate
mushrooms into your
cooking.they are a
unique ingredient, as
they can be prepared in so many different
ways and used in countless dishes and
there's a great variety available, such as
White, Chestnut, Portobello, Shiitake
and Enoki, and chefs love them.
Chef Ed Baines says, "I have always
been a huge fan of mushrooms as they
are so versatile, tasty and good value for
money. They are also great for adding
flavour and substance to a dish. I have
developed some family friendly recipes
which are hearty, tasty and filling and
suitable for feeding your friends and
family on any occasion." Meanwhile Chef
James Martin, adds, "Mushrooms are
great ingredient to add to your favourite
dishes. They are naturally low in fat, yet
high in nutritional values making them the
perfect cooking vegetable, not to mention
they taste delicious."
Mushies are naturally low in both
calories and fat and are a natural source
of folic acid too. They are a natural source
of B vitamins are a good source of vitamin
B5 which works in the body to help
release energy from the food we eat. They
are a source of various minerals, such
as selenium, which is part of the body's
antioxidant defence system.
Mushrooms & weight-loss
Mushrooms are one of the tastiest,
nutrient-rich, low energy-dense foods
around with some100 kJ/24 calories in a
100g/3½oz serving. They also have more
protein than most vegetables. The GI isn't
relevant because they have almost no
carbs, while being a very good source of
continued over
In recent years there has been a growing interest in the art of mushroom foraying
- foraging for wild mushrooms - with people eager to discover what mushrooms
and toadstools they can find and identify. Mushrooms and toadstools of all
sorts of shapes, sizes, colours and textures will be springing up in abundance,
in woodlands and grasslands especially in October and November. Fears of
poisoning though are serious, as edible mushrooms and poisonous toadstools
can be very similar in appearance. A novice forayer uses a field guide, or joins an
expert on a guided walk, to ensure correct identification. Those wary of picking
and eating mushrooms that you are unsure of, can still take advantage of the
autumn fungal spectacular and enjoy the array of varieties available from local
shops and supermarkets.
Fungi expert Andy Overall, who leads regular Forays and Fungi Workshops
says, "The breadth of shape, size and colour among the fungi is bewildering at
times, quite breath-taking and a sight to behold. Going out into the woodland a
few days after rain and before the really heavy frosts can be a most rewarding
experience, just to enjoy the sheer diversity of fungi there. For the chance of
seeing a good range of species it is best to be in mixed woodland of broadleaved
trees and conifers."
To find out about Andy's regular Foray's visit the website:
www.fingitobewith.org
Fungi finders