Mushrooms have always been known to give a distinct taste and flavour to meals. They also have that ability to help boost weak immune system.
One fascinating characteristic of mushrooms is that they don’t need washing; they are usually not dirty and can do well with just a little wipe with a damp cloth.
There are various recipes that can be made with mushrooms and they are all very easy to make.
Mushroom SAUCE
2 cups fresh sliced mushrooms
1 tablespoon butter
Chopped mushrooms
1 bay leaf
1 tablespoon arrowroot powder
Salt to taste
Ground black pepper
Preparation
In a medium sauté pan, melt butter
Add 1 tablespoon butter to pan, and melt
Add mushrooms, cook until soft. Add thyme, bay leaf.
Add the beef or chicken stock, stir into sauce, and allow boiling for 10 minutes
Whisk in cornstarch until thick. (Cornstarch is used to thicken soups)
Season to taste with freshly ground black pepper and salt
Mushroom efo riro
Chopped vegetable of your choice
Romano peppers (tatashe)
Tomatoes
Pepper balls
Chopped onion
Palm oil
Large mushrooms
1 cup brown lentils, pre-soaked at least 2 hours
2 tablespoon locust beans
Minced garlic
Seasoning, curry, thyme
Salt to taste
Preparation
Boil the lentils in unsalted water for 20 minutes or until soft.
Soak the mushrooms in boiling water for 10 minutes.
Chop the mushrooms into different sized pieces and set aside; also keep the drained water
Heat oil in a clean pot over medium heat
Add blended tatashe, tomatoes and atarodo
Add minced garlic; add water at intervals so contents don’t burn
Add locust beans, pre-cooked lentils, seasoning, mushrooms and the liquid set aside after draining mushrooms.
Add little water so sauce is not too soggy
Cover and leave to simmer for 10 minutes
Add the chopped vegetable (after it has been rinsed about three times) to the pot
Cover the pot and allow the leaves to steam for about 3 minutes
Open the pot and stir vegetable into the soup and turn off the heat.
Leave the pot uncovered until it’s very cool, to avoid getting your vegetables brown and withered
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