- RECIPE OF THE WEEK -
MUSHROOM PAPPARDELLE WITH ROCKET
Prep 15 mins | Cook 35 mins | Serves 4
Use a combination of Swiss Brown button mushrooms and gourmet mushrooms like Shiitake, King Brown, Oyster, Shemiji and Enoki for this recipe.
2 tbs olive oil
1 leek, trimmed, halved lengthways and thinly sliced
2 garlic cloves, finely chopped
600g gourmet mixed mushrooms, roughly chopped or sliced
1⁄2 cup beef stock
1⁄2 cup reduced fat sour cream
1⁄3 cup reduced fat cream
350g dried pappardelle (or fettuccine) pasta
50g baby rocket leaves
grated parmesan cheese, to serve
GOOD FOR YOU - SWISS BROWN MUSHROOMS
Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A)
They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.
A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.