The Australian Women’s Weekly Food – June 2019

HEALTHBENEFITS

Mushroomscontaina unique
blendofvitamins,mineralsand
antioxidantsincludingB group
vitamins,copper,potassium,
seleniumandpolyphenols.Also,
mushroomsexposedtosunlight
naturallygeneratevitaminD,which
isimportantforhealthybonesand
teethandkeeping our immune
systemstrong.

COMMONVARIETIES

Thereare 17 stylesoffreshmushrooms
availableinAustralia,somemore
readilyavailablethanothers.Specialty
mushrooms,suchaschestnut,enoki,
kingbrown,oyster,shiitakeand
shimeji,arebecomingmorepopular
andareavailablefromspecialty
grocersandsomeAsiansupermarkets.
Driedmushroomsareavailableyear
round,thecommonwhitevariety
andporcinibeingthemostpopular.
Alldriedmushroomsneedtobe
soakedinwaterbeforeusing.

Buttonisthemostcommonly
available.Itispickedbeforethecap
openstoexposeitsgreygills.

EnokiThesearea long-leggedtype
ofmushroomwitha ballshapeat
oneend.Theyhavea very delicate
flavourandtexture.

KingbrownStrong,richandmeaty
mushroom.Dense in both texture
andflavour.

OysterTheseareshapedlikean
oysterwitha delicateflavour, silky
textureandpalecolour.

ShiitakeAstronglyflavoured
mushroomavailablefreshordried
(theywillneedtoberehydratedin
warm water before using). They

arealsoknownastheJapanese

mushroomandused extensively

inAsiancuisine.

SwissbrownTheyhavea more

robustflavourthanbutton

mushrooms.FullymaturedSwiss

brownsaresometimescalled

Portobellomushrooms.

MUSHROOMTIPS

CHOOSEfirmmushroomswithout

anysoftpatchesandwitha pleasant

earthyaroma.Mushroomsurfaces

shouldbedry,butnotdriedoutor

wrinkly.Ifbuyingprepacked,always

checkbaseofpunnetsforexcess

moisture– avoidmushroomswith

moisture.Asa rulemushrooms

shouldbefirmanddry!

STOREina paperbaginthefridge

forupto5 days.Butbewarethatthey

canabsorbodoursif storedcloseto

pungentitems.Mushroomscanbe

frozenwholeforabouta monthif

raw,orsautéinbutterandfreeze

forabout3 monthsinanairtight

container.Theywillgoa littlesoggy

oncedefrosted, so use in casseroles

orsoups.

PREPAREmushroomssimplyby

wipingwithpapertowel.Usewhole

orslice.Somepeopleliketopeel

mushrooms– that’sa personal thing

to do and is unnecessary.

THEGREEN

MUSHROOMBURGER

PREP+ COOKTIME 45 MINUTES

(+STANDING&REFRIGERATION)MAKES 6

6 largeflatmushrooms(500g)

2 tablespoonsoliveoil

1 small(250g)orangesweetpotato,

cutinto1cmrounds

12 largeiceberglettuceleaves,

cutinto10cmrounds

1 largetomato(220g),slicedthinly

1 smallredonion(100g), sliced thinly

GREENTAHINI

¼ cup(70g)tahini

¼ cup(60ml)lemonjuice

2 tablespoonsoliveoil

1 smallclovegarlic,crushed

2 tablespoonsfreshflat-leaf

parsleyleaves

1 Makegreentahini.

2 Peelmushrooms;trimstalks.

3 Heathalftheoilina largenon-stick

fryingpanoverlowheat;cooksweet

potato,bothsides,for8 minutesor

untiltender.Removefrompan.

4 Heatremainingoilinsamepan

overmediumheat;cookmushrooms,

for3 minuteseachside or until

goldenandtender.

5 Placemushroomson6 lettuce

rounds;topwithtomato,onionand

sweetpotato.Drizzlewithgreen

tahini; top with remaining lettuce.

GREENTAHINI

Processingredients until smooth;

season to taste.

TEST

KITCHEN

NOTES

Youwillneedabout

1 or2 iceberglettuce,

depending on their size.

20 #COOKWITHTHEWEEKLY

In Season