Immune boosting recipe: Don’t forget your mushrooms!

 

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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