SWAP BONE FOR FUNGI BROTH

With autumn’s arrival, it’s a good time to take stock of immunity-boosting foods and recipes. Bone broth has made waves in the health and wellness world in recent years, with many people praising its nutritious and inflammation-fighting properties. For those embracing a more plant-based diet, there is a healthy bone broth alternative that offers its own immune-boosting benefits. Mushrooms have long been used for their medicinal properties and are packed with nutrients such as vitamin D, vitamin B and potassium. “As the only non-animal source of vitamin D, they are also a great way for vegetarians and vegans to look after their health and ensure they’re getting vital nutrients,” says dietitian and mushroom researcher Glenn Cardwell. Like bone broth, eating mushroom broth is a simple way to absorb the many nutritional benefits of these flavoursome fungi. Using a range of different mushrooms is a terrific way to get lots of nutrients and a depth of flavour. Portobello, cremini, shiitake and oyster mushrooms work wonderfully in a slow-cooked broth, along with garlic, ginger, onion and fresh herbs and spices.