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There are many different types of mushrooms, each having a completely unique flavor and texture. If you don’t like them, think again, it may be that you just haven’t tried the ones you would absolutely love. Some people use raw, and some cook mushrooms before the use. Anyway, eating them will certainly make you healthy.

Mushroom Breakfast

Take 3 large breakfast mushrooms and 2 rashers of bacon and put it topside up under a hot grill. After 2 minutes, turn the mushrooms and fill them with 3 cloves of chopped garlic. Poach an egg.

Serve mushrooms with the egg, bacon and 2 chopped tomatoes.

Healthy Mushroom Omelet

Grill one rasher of chopped bacon. Beat 3 eggs in a bowl (use free range, organic eggs for this recipe). Take a knob of butter, melt it in the pan, add the eggs and use a spatula to stir the mixture. When the eggs start to set, add 2 thinly sliced closed cup mushrooms and pre-grilled bacon to one half of the omelet. Season the omelet with some salt if needed and black pepper. Fold it and serve with tomato garnish. You might skip adding salt to this recipe because the ham is already salty enough.

Garlic Mushrooms with Toast

This dish could be a starter meal or an appetizer. It is really easy to make and requires just a few minutes of your time.

Pour a tablespoon of extra virgin olive oil to the pan and heat up. Then add 2 cloves of crushed garlic and some dried sage to the pan. Stir it gently for a minute and then add 5 small close cup mushrooms, cut to halves. Stir until the mushrooms are done. Put slices of bread into the toaster and serve the toast with mushrooms.

Chicken and Mushroom Risotto

For one person, heat a half of pint of chicken stock and keep it warm.

Heat 2 tablespoons of extra virgin olive oil and 1oz of butter in a pan. Add 2 thinly sliced shallots and 2 cloves of chopped garlic and stir for a minute or two. Then add 3oz of risotto rice and 4 sliced close sup mushrooms to the pan and stir for a minute. Then it is time to add some stock. Add it in five stages, every time adding the same amount of the liquid, and the rice should be ready in 20 minutes. Season the risotto with salt and black pepper, add 2oz of chopped and cooked chicken and leave the risotto covered for 2 to 3 minutes. After that, risotto is ready to be served.

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