This recipe is by Gina Steer- taken from Eat for Health.
Its a great recipe and its full of all vital goodness. Karen Philips used Mushrooms throughout the recovery of her daughter’s treatment of anorexia nervosa to boost her serotonin levels. Mushrooms are packed with essential minerals, they increase your Vitamin D, boost your immune system, good source of antioxidants, low in calories, boosts your metabolism and are excellent for your bladder.
Hot Herby Mushrooms
Ingredients serves 4
4 thin slices of white bread (crust removed)
125g/4oz Chestnut Mushrooms (wiped and sliced)
125g/4oz oyster Mushrooms, wiped and slices
1 Garlic clove, peeled and crushed
1 tsp dijon mustard
300ml 1/2 pint vegetable stock
salt and freshly ground black pepper
1 tbsp freshly chopped parsley
1tbsp freshly snipped chives plus extra to garnish
mixed salad leaves to serve
1- preheat oven to 180.c/350.F/Gas Mark 4. with a rolling pin, roll each piece of bread out as thinly as possible.
2- press each piece of bread into a 10cm/4inch tartlet tin. push each piece down family, then bake in the preheated oven for 20 minutes,
3- place the mushrooms in a frying pan with the garlic, mustard and vegetable stock and stir fry over a moderate heat until the mushrooms are tender and the liquid is reduced by half.
4- Carefully remove the mushrooms from a frying pan with a slotted spoon and transfer to a heat resistant dish. Cover with foil and place in the bottom of the oven to keep the mushrooms warm.
5- Boil the remaining pan juices until reduced to a thick sauce. Season with salt and pepper.
6- Stir the parsley and the chives into the mushroom mixture.
7- Place one bread tartlet case on each plate and divide the mushroom mixture between them.
8- Spoon over the pan juices. Garnish with the chives and serve immediately with mixed salad leaves.
Nutritional details per 100g: energy 81 kcal/ 342kj protein 4g, carbohydrates 15g, fat 1g, fibre 0.7g, sugar 1.8g, sodium 0.5g