WHEN TO PICK MUSHROOMS RECIPES

CAN DOGS EAT MUSHROOMS? 7 EDIBLE MUSHROOMS + 3 BEST RE…

Can Dogs Eat Mushrooms? 7 Edible Mushrooms + 3 Best Re… image

Provided by Dr. Suzi Beber

Number Of Ingredients 5

Ingredients

1 pack Shimeji mushrooms; look for certified “non pesticide”
1/2 tsp Sea salt
1/4 tsp Turmeric
1/4-1/2 tsp Kelp powder
1 1/2 tbsp Olive oil (first-pressed )

Steps:

Remove base from mushrooms and gently rinse them.
Heat oil in a large pan.
Add mushrooms and gently cook until tender, no more than five minutes.
Add sea salt, turmeric and kelp and gently combine with mushrooms.
Cool and serve.

MUSHROOM BOLOGNESE RECIPE | JAMIE MAGAZINE RECIPES

Mushroom bolognese recipe | Jamie magazine recipes image

A delicious veg-packed pasta dish for the whole family to enjoy!

Total Time 1 hours

Yield 4

Number Of Ingredients 15

Ingredients

1 carrot
1 onion
2 cloves of garlic
1 stick of celery
olive oil
2 fresh bay leaves
½ a bunch of fresh thyme
4 large portobello mushrooms
100 g dried Puy lentils
2 tablespoons tomato purée
400 ml organic vegetable stock
1 x 400 g tin of plum tomatoes
350 g dried pappadelle
½ a bunch of fresh baby basil
Parmesan cheese

Steps:

1. Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
2. Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
3. Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
4. Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
5. Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
6. When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
7. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.

Nutrition Facts : Calories 383 calories, FatContent 2.4 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 80.3 g carbohydrate, SugarContent 10.9 g sugar, SodiumContent 0.07 g salt, FiberContent 5.7 g fibre

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2. Peel the onions, 2 cloves of garlic and the carrots, trim the celery and pick the rosemary leaves, then roughly chop.
3. Place a large casserole pan on a medium-low heat with 1 tablespoon of oil. Add the chopped vegetables, chilli flakes and bay, and cook for 15 minutes, or until golden and soft, stirring regularly.
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18. Bake in the bottom of the oven for 50 minute to 1 hour until golden and bubbling. Leave to stand for 15 to 20 minutes, then tuck in! Delicious served with a simple salad.

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