Thirteenth issue of our column #Zero waste in the kitchen., the column that shows you how to recover the parts of vegetables that are considered 'less noble,' but are actually the most nutrient-rich! This time we will be looking at mushroom stems.
Mushroom stems
Mushroom stems are a real boon to our bodies! Not only are they rich in fiber and protein, but they also contain an abundance of minerals, including phosphorus, potassium, zinc, and selenium. All of these substances are useful in improving brain function.
They also provide an excellent supply of vitamins, especially the B and D groups, which are perfect for boosting the immune system. In addition, thanks to their fiber intake, they promote digestion and intestinal motility.
Their antioxidant power, on the other hand, is perfect for fighting free radicals, which are responsible for premature cell aging. Finally, they are ideal for those following a low-calorie dietary regimen as they increase the feeling of satiety.
SOME HINTS FOR RECOVERING THE STEMS:
#Zero Waste in the Kitchen. with the ANTI-WASTE RECIPE
Cream with mushroom stems
Ingredients:
- 200 g of mushroom stems
- 100 ml of milk
- Olive oil to taste.
- Fine salt to taste.
- Pepper to taste.
Preparation:
First take a medium-capacity frying pan, add the oil and the mushroom stems cleaned and cut into rounds, season with salt and pepper, cover with the lid and let cook for about 15 minutes. After that, add the milk and simmer for another 2 minutes.
Let it cool and blend it with the help of an immersion blender. For an even smoother, creamier consistency, strain the mixture through a strainer.
You can use this fantastic cream to flavor pastas or risottos and to top gourmet bruschetta.
