Serves: 6 – 8
Preparation time: 10 minutes
1 tablespoon olive oil
2 punnets fresh mushrooms, sliced
1 large onion, chopped
4 slices bacon, chopped
3/4 cup heavy cream
1 cup grated Swiss cheese
salt and pepper to taste
1 teaspoon chopped fresh dill
1 package frozen puff pastry, thawed
1 egg, beaten
- Preheat the oven to 180 degrees C
- Heat the oil in a large frying pan over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.
- Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
- Bake for about 40 minutes in the preheated oven, or until golden brown.
And from all the Fungi- friends… Thanks for participating in the Mushroom Swap Diet for six weeks Stephen and, although we are anxiously awaiting your feedback on your weight loss, we are delighted that your fridge is going to be mushroom-friendly from now on!
Mmmm – this was SO yummy, especially as it was a freezing cold soccer-less evening and we were all feeling a bit sad. Give me anything with pastry and I will eat it – and this was perfect. To be honest, I would have preferred it with some chicken, possibly because I ate so many mushrooms while Steve was cooking. I have now actually started grabbing mushrooms out the fridge and eating them when I get home from work – a much better option than my usual crackers and cheese when I have missed lunch and am STARVING! I actually think you could add leftover beef too – and it’s so quick! If there was one lesson I learned over the past 6 weeks it’s that I far prefer lighter meals in the evenings – I sleep so much better. A recent blood test showed that my iron levels are perfect despite cutting out so much red meat!
And, even though red meat has a higher iron content, it is not always the healthier choice. The reason is that meat is high in cholesterol – not fat free like mushrooms – so when you absorb iron from meat you are also taking in cholesterol which increases your risk factor for cardiovascular disease, hypertension, diabetes and heart disease.
Why is iron from plant sources like mushrooms better than animal sources? The best answer lies in the human body’s ability to absorb the iron in the food. Research reveals that iron absorbed by the body from eating lesser amounts of plant foods is more than eating lots of animal foods. The real crux again lies in the ability of the human body to regulate the amount of iron from plant sources it absorbs more slowly and efficiently and the body will only store what it needs to maintain healthy levels. On the other hand, iron from animal products is absorbed more rapidly and continue to be absorbed regardless of whether the body needs it or not.
So once again, mushrooms are the Iron kings… as inadvertently proven by your blood test! Well done Shelli!
Daddy shouted at mommy and me because we were eating the big mushrooms. But we were hungry. This food had too many mushrooms for me and I didn’t eat it all.
We thought it would be nice for our readers to have a printable document that features all the recipes we have published in this series. Download it, print it, keep it in the kitchen!