Men's Health (UK) - - In This Issue -

Make mush­rooms the meat of your meal for fresh flavour and a nu­tri­tional pay­load. We­grodzki pro­vides his plates for morel sup­port

Sea­sonal pro­duce is the sim­plest way to har­vest more nat­u­ral flavour and nu­tri­tional sub­stance from any dish. This month, it’s time to pop a cap in your eat­ing plan


Nearly 70% of the mush­rooms we buy from su­per­mar­kets are white but­tons. But, as it’s Bri­tain’s peak fungi for­ag­ing sea­son, we sug­gest you branch out with the help of Mor­ris We­grodzki, ex­ec­u­tive chef at Lon­don’s top vege­tar­ian des­ti­na­tion the Gate. The mush­room’s meaty tex­ture and min­eral pay­load make any va­ri­ety a star in­gre­di­ent, whether you’re a ve­gan, veg­gie or, er, nor­mal. Add magic to your meal with the UK’S best shrooms.


When for­ag­ing, treat the in­gre­di­ents del­i­cately to pro­tect their flavour and avoid break­ing down their nu­tri­ents. “Don’t rip – cut,” ad­vises We­grodzki. The best tool to use is a mush­room knife-and-brush combo (£ 42 far­rar-tan­ Then, place your haul in a wide, shal­low trug (£ 33 the­bas­ket­com­ “This lets your mush­rooms spread out and pre­vents them from squash­ing.” Don’t wash them, ei­ther (“They’ll go slimy”) – that’s what the brush on your knife is for. Once in the kitchen, place a large non-stick pan over medium heat and add one hand­ful of mush­rooms at a time. Be care­ful not to crowd the pan; cooking too many at once may cause them to steam in their juices rather than sauté. Pa­tience is key – stir oc­ca­sion­ally and re­move only when your fungi are no longer pro­duc­ing mois­ture. Field to ta­ble? You’ve

got it licked.


Af­ter the num­ber of ve­g­ans in the UK soared to 3.5 mil­lion ear­lier this year – and with re­search sug­gest­ing that a flex­i­tar­ian diet can im­prove both weight loss and heart health – We­grodzki de­vised four meat­less recipes that af­ford the hon­est mush­room the nu­tri­tional hero sta­tus it so richly de­serves.

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