September’s seasonal veg of the month is the mighty mighty mushroom! Mushrooms are a great source of essential B vitamins like Riboflavin and Niacin which promote healthy skin and help make sure the digestive and nervous system function properly. Important minerals like selenium and potassium are also found in mushrooms and potassium in particular is something we often don’t have enough of in our diet. Potassium helps maintain normal fluid and mineral balance which helps control blood pressure. As you can see there are many benefits for including mushrooms in your diet! Pop in and see us during September to try out one of our mushroom specials!
Here we have a mushroom, tarragon and pearl barley broth created by our lovely juicing queen Laura. Laura has been vegan for the last two and a half years and knows how to make the best of super seasonal veg!
1 large carrot
1 celery stalk
1 medium onion
3 cloves garlic
2 bay leaves
Handful parsley, finely chopped
300g mixed woodland mushrooms
4 tablespoons olive oil
150g pearl barley
1 tbsp chopped tarragon leaves (plus more to taste)
1 litre vegetable stock
Salt and pepper
Fry off the onion, celery and garlic in 2 tbsp olive oil. Once golden, add the pearl barley, diced carrot and bay leaves then pour in the stock and bring to a simmer. After around 15 minutes, use the remaining olive oil to brown the mushrooms until nearly crispy. Add the tarragon and then swirl it all into the soil. Try the barley for tenderness and once ready add salt and pepper to taste