A meal without mushrooms is like a day without rain. John Cage
I love mushrooms. My family, however does not share my enthusiasm so I have to often find creative ways to add them to our meals.
Did you know that mushrooms are one of a few non-animal sources of Vitamin D. They may be fungi but they are jam-packed with benefits for you (and your kids).
- They are immunity boosters. Beta-glucan is a sugar that is found in the walls of fungi and this can help to boost your immunity together with lentinan.
- They can lower cholesterol. Again it is the presence of beta-glucan in mushrooms that helps it to lower cholesterol. Chitin is also present in most mushrooms which can help to lower cholesterol.
- Mushrooms are great sources of vitamins B and D. If you are following a meat-free diet, mushrooms are a great source of Vitamin B12.
- Mushrooms have anti-inflammatory powers. Mushrooms are crammed full of powerful antioxidants that can help to lower inflammation in the body.
These are just a few of the benefits of mushrooms! If they aren’t a part of your diet, you need to add them! These little meatballs are a fun way to sneak mushrooms in.
Mushroom and Chicken Meatballs with Marrow Pasta
- 10 ml olive oil
- 350 g button mushrooms finely chopped
- 2 skinless and boneless chicken breasts
- 1 handful chives finely chopped
- 125 ml dried bread crumbs
- 1 egg
- 1 red onion finely chopped
- 2 ml salt
- 2 ml pepper
- 4-6 baby marrows
- Micro herbs to serve
- 1/2 punnet baby button mushrooms halved and sauteed to serve
- Heat the olive oil and sautéthe mushrooms until golden, set aside
- Use a large chef’s knife andfinely chop the chicken until it resembles a very rough mince consistency.
- Transfer the mushrooms into abowl and add the chicken, chives, bread crumbs, egg, red onion, and season withsalt and pepper. Mix together well and form the meat balls to your preferredsize, place the meatballs onto a baking tray and brush with a little olive oil,bake in a preheated oven of 180°C for 10 – 12 minutes, depending on size.
- Makethe marrow pasta by finely slicing with marrows length ways either using asharp knife or mandolin slicer, then slice them again to form long thin stripsof marrow, try to avoid the centre where the seeds are. Place the marrow into apot of simmering salted water and allow to simmer for just over a minute oruntil the marrow is tender, immediately pour off the hot water and run coolwater over the marrow. Just before serving, pour off the cool water and heat itup in the pot.
- To serve place the heatedmarrow onto the serving plates, top with the meatballs and serve with microleaves and the halved baby mushrooms.