Without a doubt, mushrooms are a good meat substitute although they are not packed with as much protein. However, they are rich sources of vitamins and minerals. Moreover, they are full of antioxidants and do not contain fat or carbohydrates and are known to be the only vegetable that contains vitamin D naturally as a result of their exposure to sunlight.
In addition, they’re an extremely versatile product and whether you are vegetarian or just someone looking to eat less meat, you have probably noticed that mushrooms take centre stage in many meatless recipes. I’ve got three easy to make mushroom-based meals that are perfect and super easy to make.
Mushroom Soup and Garlic Croutons
o Button Mushrooms (Roughly chopped and sliced)
o 1 chopped onion
o 2 Butter Blocks
o Half a cup of flour
o 4 slices of cubed Bread
o Crushed Garlic
o 4 tsps. of Olive Oil
o Canned Broth/Vegetable stock
o Salt and Pepper
Preheat oven to 180°C in a large sauté pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Allow cooling.
In a large saucepan, heat butter over medium-high heat; sauté mushrooms and onion until tender. Mix flour, salt, pepper and one can broth until smooth; stir into mushroom mixture. Stir in remaining broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream.
o 2 teaspoons olive oil
o 1 red onion
o Red, yellow, and green bell peppers
o 1 tsp crushed garlic
o 1 tsp crushed ginger
o 1 tsp finely chopped lemongrass
o Steamed Broccoli
o 200g Exotic mushrooms
o Salt and Pepper
o 3 teaspoons of Soy Sauce
o A handful of toasted Sesame Seeds
o 1tsp Paprika
In a large skillet heat oil and the paprika then add the onion, peppers, garlic, ginger, and lemongrass and sauté for 2-3 minutes. Add mushrooms and season with salt and pepper. Pour in the soy sauce and cook for 2 more minutes. Throw the sesame seeds in and serve.
Portobello Mushroom Salad
- 4 large Portobello mushrooms, sliced
- 1 sliced cucumber
- Fistful of Crumbled Feta
- Roughly chopped Red Pepper
- A handful of Peppadews
- Half a cup of apple cider vinegar
- Salt and Pepper
- 1 tsp Olive oil
Drizzle olive oil over mushrooms and bake in the oven for 5 minutes over 180°C heat. Rest the mushrooms then put them in a large bowl and add all other ingredients. Cover and refrigerate for a couple of hours before serving