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Tips on sustainable cooking with author Melissa Hemsley for National Vegetarian Week
From tips on how to use the stalks of vegetables to budgeting in the kitchen we catch up with sustainable champion Melissa Hemsley
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To celebrate National Vegetarian Week, we’ve teamed up with best selling author Melissa Hemsley with her top tips on sustainable cooking as she cooks up a mushroom frenzy to tickle your tastebuds.
Could mushrooms be the health-booster you’re missing?
By Lisa Salmon
Although mushrooms are a fungi and in a kingdom of their own, separate from plants and animals, the good news is, they count as one of your five-a-day.
An 80g portion – that’s about 15 button mushrooms, four large closed cup mushrooms, or one large flat mushroom – is packed with nutrition and lines up with fruit and veg as a useful and tasty part of a healthy diet.
“Mushrooms are a great food to include in your diet,” says dietitian Clare Thornton-Wood (claretw.com), a spokesperson for the British Dietetic Association (BDA), who points out they have a strong ‘umami’ flavour (not sweet, sour, salty, or bitter, and often referred to as the ‘fifth taste’), due to the glutamates they contain.
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Could Mushrooms Be The Health-Booster You’re Missing?
Loaded with vitamins and minerals and practically fat-free, mushrooms are a nutrition powerhouse. Lisa Salmon finds out more.
Although mushrooms are a fungi and in a kingdom of their own, separate from plants and animals, the good news is, they count as one of your five-a-day.
An 80g portion – that’s about 15 button mushrooms, four large closed cup mushrooms, or one large flat mushroom – is packed with nutrition and lines up with fruit and veg as a useful and tasty part of a healthy diet.
Melissa Hemsley Showstopper Mushroom Galette
By
250g buckwheat flour
¼tsp pepper
3 garlic cloves, finely grated or finely chopped, divided
1tsp dried mixed herbs or thyme
2 handfuls chopped soft herbs like parsley/dill or tarragon/wild garlic
30g finely grated hard cheese like Caerphilly, Cheddar, Gruyere, Parmesan
½tsp lemon zest
1 small egg beaten, to egg wash the pastry before baking To serve:
Credit: UK and Ireland Mushroom Producers in partnership with Melissa Hemsley
Best-selling cookbook author, Fairtrade and sustainability champion, Melissa Hemsley, has created this delectable spring dish that consists of a flat, buttery round pastry topped with creamy ricotta, meaty British & Irish Chestnut mushrooms and finished off with grated lemon zest. Sounds delicious, doesn’t it?