Australian mushrooms are available all year round.
Mushrooms add a wonderful earthy flavour to savoury dishes. Varieties include portobello, shitake, oyster, button, chanterelle, Swiss brown and many more.
You can use mushrooms in classics like creamy mushroom soup, mushroom risotto, chicken and mushroom pie and mushroom burgers.
You can also try them in stir-fries, soups, salads, pies, pizzas and casseroles and throw them on the barbecue.
Look for firm mushrooms that are firm to the touch, have uniform colour and have a slightly shiny surface. When stored in a brown paper bag on the bottom shelf of the fridge, mushrooms will last at least a week.
Mushrooms have more protein than most vegetables and have carbohydrate content similar to zucchini and tomatoes. They are cholesterol-free and, with virtually no fat, so mushrooms are a low kilojoule food.
Mushrooms are also an abundant source of essential vitamins and minerals.Melons are some of the world’s best health foods. All melons are high in vitamins A and C, contain no fat and are a good source of fibre.
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