Sue Bedford (MSc Nutritional Therapy)
Mushrooms are an excellent source of protein, zinc, selenium, vitamin D, and B vitamins including
folate and niacin, all of which are vital for fertility and general health.
Mushrooms are a fantastic prebiotic meal that nourishes the "good" bacteria in the gut when consumed raw. White mushrooms are excellent for strengthening the immune system as well as hormone and bone health because they contain a good amount of zinc and also have a high vitamin D content (they absorb more when exposed to sunshine).
Did you know?…….. Like humans, mushrooms can synthesize vitamin D when exposed to UV light- (because they are rich in the vitamin D precursor Ergosterol, which ultraviolet B converts to ergocalciferols, also called provitamin D2) – so why not leave your mushrooms on the windowsill in a bowl for a few hours before cooking?
Mushroom Soup (serves 4)
½ tablespoons olive oil
16 oz mushrooms, sliced (including mushroom stem)
8 cloves garlic, crushed
½ large onion, finely sliced
1 bay leaf
Pinch of sea salt and pepper
700ml vegetable stock
1 can coconut milk
4 sprigs thyme, stems removed
How to make:
Heat the olive oil in a large pan over medium-high heat.
Add the salt, pepper, onion, and mushrooms. For around 8 minutes, stir everything together and sauté the mushrooms until they start to release their own juices and turn fragrant.
Add the coconut milk and vegetable stock. Add the bay leaf and thyme. Stir all together, bring to a boil, and then simmer for fifteen minutes. Discard the bay leaf. Blend using a handheld blender, then enjoy!
