Brought to you by the Australian Mushroom Growers Association.
I am a big fan of Every Day Super foods. These are common, familiar ingredients that have a stellar nutritional profile.
Mushroom are high up on that list and here is a brief run down on why –
– Mushrooms are fabulous for those who are wanting to loose weight. They are low in calories and have a low glycemic index meaning they sustain you and keep you running for hours.
– Mushrooms are high in B vitamins, selenium and the only plant based food to contain Vitamin D.
– Research suggests that the fibre in mushrooms naturally helps to lower cholesterol, working in a similar manner to statin medication.
I could go on. However, the reason we are talking about them today is because we have just concluded Heart Week and mushrooms are renowned for their role in maintaining optimal heart health.
If you do not know anyone who is or has been effected by heart disease then you are very fortunate. Sadly heart disease is the leading cause of death in Australia, taking a life every 24 minutes. That is 62 people a day and a frightening 22,500 people a year.
Up until a few years ago I had only heard other people’s stories. Sad, heart breaking stories of parents gone before they had a chance to watch their grandchildren grow or see their own children evolve into the successful adults that they would become.
However, that changed around three years ago when we suddenly and without warning lost a very dear friend. A man who was in his prime. A man who will still miss today.
When I was asked to partake in spreading the word about the importance of heart health and the foods that can make a difference I was more than happy to jump on board.
The recipe I am sharing with you today takes 10 minutes to whip up and is a perfect meal exactly as it as. It is simple, it is delicious and is sustaining. Our Winter Mushroom Salad also makes for a delicious side dish and can be the star of the show when teamed with a pice of grilled chicken, salmon or steak.
I hope you enjoy it.
Winter Mushroom Salad
- 1 tablespoon coconut oil
- 500 grams mushrooms, finely sliced
- 4 tablespoons pistachio dukkah*
- 150 grams baby spinach leaves
- 1 avocado, peeled, deseeded and finely sliced
- balsamic vinegar
- Heat the oil in a large frying pan over medium heat. Melt the oil. Add the mushrooms and cook for 4 minutes, stir frequently.
- Turn off the add the spinach leaves. Mix to combine.
- Use a slotted spoon to transfer the mushroom and spinach mixture to a medium sized salad bowl, leaving any liquid in the frying pan.
- Sprinkle the dukkah over the spinach and mushroom mixture one tablespoon of at a time, mixing as you go.
- Serve the salad with sliced avocado and a drizzle of balsamic vinegar.
*pistachio dukkah is readily available in the spice section of the supermarket
You can find more facts and recipes centred around mushrooms on the Power of Mushrooms website.