Get ready to add more mushrooms to your diet! New research has revealed that everyday mushrooms really are a natural superfood and can be as effective as vitamin D supplements.
The Australian-led study, which is the world's first systematic review on Agaricus Bisporus mushrooms has revealed that Button, Cup, Swiss Brown, Portobello and Flat mushrooms are more than just a delicious addition to our meals.
From increasing vitamin D to supporting immune function, mushrooms are rich in bioactive compounds found not only in vegetables but also some meats, whole grains and nuts making them an extraordinary food source.
• 2 garlic cloves minced
• 1/2 medium brown onion, finely diced
• 1 cup arborio rice
• 1/3 cup crisp white wine for cooking
• 1 cup (270g) pumpkin puree
• 500ml vegetable stock
• 2 sprigs fresh thyme leaves
• 1/2 cup parmesan cheese, grated
• Cracked pepper to taste
• Unsalted butter for cooking
• 1 1/2cups of mixed Swiss, Brown Cup and Flat mushrooms - finely sliced
• 1 sprig fresh thyme leaves
• Extra shaved Parmesan cheese
• 1 tbsp roughly chopped parsley
1. Add the diced onion, minced garlic and a knob of butter to a heavy base large frying pan on medium heat. Sauté until the onions become transparent.
2. Add the arborio rice followed by the white wine and stir. Allow to simmer for a few minutes before gradually pouring in the stock while continuously stirring. Allow the rice to absorb the liquid before pouring in further stock, then add the thyme.
3. Once the rice has completely absorbed all of the water then add the pumpkin purée and stir through and allow to absorb for 5 minutes.
4. Add the grated parmesan cheese and a good pinch of cracked pepper, stir through.
5. To make the mushroom topping, in a smaller frying pan add a knob of butter followed by the sliced mushrooms and the thyme. Sauté until the mushrooms become golden brown. Remove from the heat.
6. To serve, spoon the pumpkin risotto into bowls, add the sautéed mushrooms over the top and sprinkle with parsley and parmesan cheese.