Mushrooms are having a moment. Not only is Liv Sisson’s book about Aotearoa's fascinating and freaky fungi storming up the best-seller charts, but mushrooms are one of just two vegetables among the chosen consumables in a supermarket price freeze.
Fruit and vegetable marketer Glenn Forsyth told Nathan Rarere earlier this week that white button mushrooms sell "by the bucketload" in winter. The good news is, they're good for you.
"You could eat mushrooms daily if you wish... they're incredibly healthy and contain many of the nutrients our bodies need to function well."
While wild mushrooms tend to disappear with the first frosts, cultivated or farmed mushrooms are omnipresent in supermarkets and vegetable shops. What to do with them? RNZ’s recipe archives are full of fungi treasure.
Wellington chef and keen forager Jacob Brown shared this simple recipe for Tagliolini with Mushrooms and Lemon (lemons are also plentiful and cheap right now, making this a reasonably economical dish).
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