This week’s recipe is inspired by the amazing Tour de France (Gabriel Gate on French wild picked Mushrooms) and also Miguel from the Living Room. Miguel cooked a great Barley and mixed Mushroom dish last week.
I love Risotto and one of the easiest and quickest versions is simply with Fresh herbs and Mushrooms…its delicious and so good for you. If you don’t like Mushroom, use Roasted sliced Parsnip and/or Chorizo (sausage) instead…also divine. See the recipe below with thanks to Taste.
Nutrition – Mushrooms are a low-calorie food eaten cooked, raw or as a garnish to a meal. In a 100 g serving, mushrooms are an excellent source (higher than 20% of the daily value) of B vitamins, such as riboflavin, niacin and pantothenic acid, an excellent source of the essential minerals, selenium (37% RDI) and copper (25% RDI), and a good source (up to 20% RDI) of phosphorus and potassium. Fat, carbohydrate and calorie content are very low. When exposed to ultraviolet light, even after harvesting, natural ergosterols in mushrooms produce vitamin D2 as well.
This week’s promotion – It’s a perfect time to make a delicious vegetable, chickpea and lentil soup. Red and green Aussie lentils and chickpeas are reduced this week (see the local list) to only $2.50 a bag…please take advantage of this great offer from our Wimmera farmers…and keep eating local.
Have a great week ahead and happy local farms eating!