IN SEASON: MUSHROOMS
BOOM BOOM, GET BUSY WITH THE SHROOMS – YOU’LL HAVE A DISH IN NO TIME
The ideal vege for last-minute cooking
Mushrooms are the last-minute cook’s best friend. If you have a handful of them in the fridge, you can whip up a delicious brunch (think mushrooms on toast) or a quick hearty lunch (mushroom soup anyone?) in moments. Stuck for dinner ideas? Add mushrooms to a risotto or mix them with pasta and you have a flavoursome, nutritious dish the whole family will enjoy.
While there are more than 250 varieties of edible mushrooms available worldwide, the main fresh types you’ll find in New Zealand are white button, Swiss brown and portobello.
With an earthy, slightly nutty flavour that changes in intensity across different varieties, mushrooms are a versatile ingredient that can be eaten raw, as well as baked, grilled, stir-fried or stuffed.
A great source of B group vitamins including riboflavin and niacin, mushrooms are also high in potassium, low in sodium and a significant source of selenium – an antioxidant and immune booster.
When choosing mushrooms, go for those with firm flesh – and because they bruise easily, handle with care. After harvesting they actually continue to grow, so store in the fridge in a paper bag to avoid sweating and maintain freshness for longer.
You don’t need to peel before eating; both skin and stalk are edible. Just wipe with a paper towel, if required.