Winter is a wonderful time to enjoy cooking with mushrooms. Not only does the flavour of mushrooms infuse beautifully in rich and hearty dishes, but mushrooms also provide essential nutrients to help keep you healthy over the cooler months. While we stay cosy inside it can be hard to maintain vitamin D levels. Luckily, mushrooms are a natural source of vitamin D, and the only non-animal food to have vitamin D at that. You’ll also give yourself a boost of B group vitamins, plus essential minerals and antioxidants with every serve. When it comes to winter cooking, the temptation to add more salt often gets us. But by simply adding umami flavour-rich mushrooms to your dish means you don’t need as much salt. That’s great news for our blood pressure! There are plenty of great reasons to get cooking with mushrooms this season, and you won’t be stuck for inspiration with our beautiful new recipes, created for you in this eBook.
Enjoy the power of mushrooms! Selecting, Storing and Preparing Mushrooms SELECTING Choose mushrooms that are plump and firm with a smooth appearance. Surfaces should be dry, but not dried out. A closed veil under the cap indicates a mild flavour, while an open veil and exposed gills means a richer flavour. STORING For prolonged shelf-life, store mushrooms in their original packaging or in a porous paper bag. When stored in a paper bag on the bottom shelf of the fridge, mushrooms will last at least a week. Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month.
