Magical mushrooms

Nourishing, tasty dishes ideal for this time of year

From button to chestnut and portobello, mushrooms are high in vitamin D, something we should all be trying to incorporate into our diets at this time of year.

Mushrooms – referred to as nature’s “sunny sponges” – naturally absorb vitamin D to provide the intake the body needs, supporting the immune system and keeping bones, teeth and muscles healthy.

As well as being a great source of vitamin D, mushrooms are affordable, easily accessible and a versatile ingredient to use in cooking across breakfast, lunch and dinner.

Here, Miguel Barclay, the man behind the popular One Pound Meals series, shares two budget mushroom recipes.

Mushroom ‘ meatballs’

INGREDIENTS

SERVES 1

1 large potato

Splash of milk Handful of mushrooms

1 pinch oregano

1 tbsp gravy granules

50ml single cream

Handful chopped parsley

1 tbsp strawberry jam

Salt and pepper

Olive oil

DIRECTIONS

Pee land roughly chop the potato into chunks. Boil in salted water for about 20 minutes until soft; drain and mash with a splash of milk and a pinch of salt and pepper. Meanwhile, pan fry a handful of mushrooms for about 10 minutes in a splash of olive oil along with a pinch of oregano, salt and pepper. Mix about 50 ml boiling water with 1 tbsp gravy granules (or as the instructions state on the packet ). Remove the mushrooms from the pan, add to the gravy along with a splash of cream. Garnish with chopped parsley and serve with the mashed potato and a doll op of jam.

Mushroom and cheese tart INGREDIENTS

SERVES 1

20cm x 30cm pre-rolled puff pastry sheet

75g grated cheddar

Splash of single cream

Handful sliced mushrooms

A few sprigs of thyme

1 egg, beaten

DIRECTIONS

Grab some pre-rolled puff pastry and cut it to about 20 cm x30cm. Score a 1 cm border and use a fork top rick the puff pastry everywhere except the border. G rate the cheese into a bowl using a fine grater; add a splash of cream and mix to create a paste. Spread it on the pastry then top with a handful of sliced mushrooms and a few sprigs of thy me. Bake in the oven at 350 F ,180 C ,160 Fan, Gas Mark 4, for about 20 min sun tilt he pastry is golden brown.