Culture Street

Want to know more about eating mushrooms?

Vitamin D - Mushrooms generate vitamin D when exposed to sunlight and are the only food to provide 100% of vitamin D in one serve
Cancer - Mushrooms contain compounds that have been linked to lowering the risk of a range of cancers
Heart health - Mushrooms have a type of fibre that is naturally helping to lower blood cholesterol in a similar manner to statin medication
Salt reduction - The umami flavour of mushrooms can replace some of the salt used in recipe
Immunity - Mushrooms are one of the highest antioxidant foods on the market
Weight management - Mushrooms are a very low kilojoule food with only 103 kJs per serve
Skin and hair - Essential nutrients in mushrooms specifically help to keep skin and hair healthy. They are selenium, copper, biotin, niacin and riboflavin.

Serves 4-6
Cooking time: 30 minutes

Ingredients
1 small (600g) cauliflower, trimmed, chopped

500g cup mushrooms, sliced

4 tbs olive oil

3 tsp curry powder

1 leek, halved lengthways, thinly sliced

4 cups chicken stock

½ cup flat-leaf parsley, chopped

Cheese toasts, to serve

Preparation
Preheat oven to 220°C or 200°C fan forced. Scatter cauliflower over base of a greased roasting pan and mushrooms into another pan. Drizzle 1½ tablespoons of oil over each pan and then sprinkle each pan with 1½ teaspoons curry powder, season and turn to coat. Place cauliflower on top shelf and mushrooms underneath in oven, roast both for 20-25 minutes until tender.

Heat remaining oil in a large saucepan over medium heat. Add leek. Cook, stirring occasionally for 5 minutes or until soft. Pour over stock and bring to the boil. Add roasted cauliflower and mushrooms and return to the boil.
Remove from the heat. Blend or process soup, in batches, to desired consistency. Stir in parsley, taste and adjust seasoning. Ladle into warm bowls. Serve with cheese toasts if desired.

Cheese toasts: Mix 2 teaspoons Dijon mustard and 60g butter together. Spread over both sides of 4 thick slices bread. Top two slices bread with 80g thinly sliced gruyere cheese. Sandwich together with remaining bread. Press down firmly. Cook sandwiches in a non-stick frying pan over medium heat for 3-4 minutes each side or until golden.

See more recipes here.

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