But instead of priming a diet disaster come the new year, you really can deck the halls, line your stomach and, above all, bulletproof your wellbeing over the festive season by adding loads of fresh mushrooms to your table – while not skimping on flavour or festive feels in any way!
The key is embracing blendability – and a bit of balance and self-control at the dessert table too. But mushrooms have you sorted on the starters, mains, sides and snacks!
Mushrooms are very low in calories, cholesterol and salt, while being titans of taste. And all you have to do is halve the meat in any recipe you are cooking and substitute with finely chopped mushrooms for all the flavour and meaty-mouthfeel, and a whole lot more good health.
Added fungi feasting points:
• Fresh mushrooms are amazingly budget-friendly when compared to meat.
• Mushrooms are readily available in every supermarket.
• Mushrooms can easily be used to stretch a meal like potjie to feed a bigger crowd – just chuck a punnet or two into the pot!
• Mushrooms are extremely versatile, and easily adaptable to most cooking methods and cuisines.
• Mushrooms are a marvellous meat substitute. Grill a few over charcoal with your usual braai marinade and you’ll be blown away!
• Mushrooms have a unique nutrient profile, providing nutrients found in animal derived foods like meat, fish and chicken, and plant derived foods such as grains and vegetables.
• Mushrooms are a mainstay of the Mediterranean diet, which is considered the healthiest lifestyle and eating plan in the world.
• Along with moderate exercise, studies show that eating mushrooms can improve your mood.
• Mushrooms are incredibly delicious!
In Central and Eastern Europe, mushrooms are a big part of Christmas Eve celebrations, with mushroom soup always served in Germany and fungi-filled pierogi or uszka on every Polish table.
But what about at home here in South Africa? Well mushrooms make themselves welcome in every situation. If you’re braaiing, give Mixed Mushroom Braai https://rebrand.ly/n8fioz8 a try, with sides of Spicy Chicken Livers, Baby Buttons & Creamy Samp https://rebrand.ly/fep2yf3 or Cheesy Mushroom & Spinach Loaded Polenta https://rebrand.ly/ybu60ih, and make a giant bowl of Mushroom Chakalaka https://rebrand.ly/boehhep for your meats.
And don’t forget the other big flavours of South Africa. Maybe some Mushroom, Pea & Potato Samoosas with Mint & Yoghurt Dipping Sauce https://rebrand.ly/qyw59dx for that end-of-year party and a Mushroom & Mince Bobotie https://rebrand.ly/haxu7zv for the Christmas table.
Then there are refreshing cold lunch salads like Grilled Mushroom, Chicken & Papaya Salad https://rebrand.ly/5u3p77y, late night messy-hand treats like Portabello Shawarma https://rebrand.ly/1kzp479 and those little-bit-fancy kuir-snacks from Mushroom Hummus with Sesame Mushroom Topping https://rebrand.ly/w69b6tu to Mushroom Summer Rolls https://rebrand.ly/u4ge6hp.
Come Christmas Eve, Mushroom & Kingklip Ceviche https://rebrand.ly/2pqn6yq should hit the spot after a day of baking and getting ahead on dishes like Festive Mushroom Wellington & Cranberry Sauce https://rebrand.ly/vajgf83, which promises all the right kind of Big Day drama.
So for your health, for your waistline and for your overall mood, this festive season, whenever your tummy rumbles, go to https://rebrand.ly/b3k3tok to fill your mouth with a mushroom!
Mushroom & Walnut Tart
Serves 8-10
Ingredients:
Crust:
- 350g flour
- 1 tsp salt
- 170g butter, cold & cubed
- 90ml ice cold water
Filling:
- 2 large red onions, diced
- 2 cloves garlic, minced
- 1 kg mixed cultivated mushrooms, roughly chopped
- 4 large eggs
- 250ml milk
- 1 Tbsp fresh oregano, chopped
- 1 tsp fresh thyme leaves
- 1 tsp salt
- Pinch ground nutmeg
- 100g raw walnuts, finely chopped
- 100g havarti cheese, (or similar) grated
To serve:
- Watercress
- Pomegranate rubies
- Olive oil, for cooking
- Salt and pepper, to taste
Method:
For the crust:
- Add flour and salt to a food processor.
- Pulse to mix salt into the flour.
- Add the cold butter and blitz until well distributed.
- Slowly pour in the ice water and pulse until the dough comes together.
- Remove dough, shape into a disk, wrap in cling film and refrigerate for 1 hour.
- Preheat the oven to 180˚C.
- Roll out dough on a lightly floured work surface.
- Roll out gradually, periodically letting the dough rest for a moment before continuing.
- Roll dough to a thin round larger than your fluted quiche / tart dish.
- Roll up on the rolling pin and lay the dough loosely into the pan.
- Press firmly along the base and sides.
- Trim away any overhanging pastry, but leave a good edge height to allow for shrinking.
- Line with greased tin foil or baking paper.
- Fill to the top with baking rice or beans.
- Bake for 15 minutes.
- Remove the lining and return the crust to the oven for a further 10 minutes, or until golden and crisp.
For the filling:
- Heat a drizzle of olive oil in a large frying pan.
- Add the onion and cook until tender.
- Add the garlic and cook until fragrant.
- Scrape into a mixing bowl.
- Add a fresh drizzle of olive oil to the pan and cook the mushrooms in batches on high heat until deeply golden and they have released all of their liquid.
- This will take several batches but do not rush this step or the tart will be soggy.
- Set cooked mushrooms aside.
- In a large mixing bowl, whisk the eggs thoroughly.
- Add the milk, oregano, thyme, salt, nutmeg and walnuts.
- Mix the cooked onions, mushrooms and havarti cheese together.
- Fill the tart shell with the mixture.
- Pour over the egg custard.
- Place in the oven and bake for 35 – 40 minutes until set.
- Remove from the oven and allow to rest until the tart firms up.
- Slice and serve with a scattering of pomegranate rubies and lightly dressed watercress.
Image and Recipe Credit : The South African Mushroom Farmers’ Association
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Definitely giving this one a try