A bowl of stew is not only tasty it can be regarded as a well-rounded meal. As various vegetables are used in stews, it is a powerhouse of different nutrients. Stews are generally less spicy and less oily in nature, and for this reason it is easy to digest. It is just an ideal drink cum food in cold and rainy season. It instantly gives you energy when you take it along with a little amount of carbohydrate. All types of stew are nutritious especially the mushroom stew because mushrooms are super dense with nutrients, including having a great amount of copper, potassium, protein and selenium. Mushroom itself a source of protein, especially the lean proteins as they contain no cholesterol or fat and very less amount of carbohydrate.
As it is an excellent source of iron, mushrooms are regarded as one of the best foods of anemic people. Regular intake of mushrooms enhances the hemoglobin level in the blood. It maintains blood sugar level, maintains blood pressure level and improves bone structure. Antioxidants called Beta-Glucans and Linoleic Acid are present in mushrooms and it has anti-carcinogenic effects. To enhance immunity system of your body perhaps there is no alternate of mushroom stew. Researches have shown that regular intake of different mushrooms in good quantity saves you from cancer especially the breast and prostate cancer. Apart from that, ample use of vegetables and milk in the stew has made it more nutritious supplying different minerals and vegetables. To keep your body healthy and hydrated, have some stew daily.
This Article Will Give You An Easy Recipe Of Mushroom Stew:
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
15-20 large button mushrooms (Agaricus bisporus)
5-6 florets of broccoli
5-6 fresh leaves of cabbage
1 large onions
3-4 cloves of garlic
1 cup of milk
½ cup of fresh cream
1 bunch of fresh celery and 1 bunch of parsley
1 teaspoon rosemary powder
black pepper and salt.
Methods Of Preparation:
Cut each mushroom into two pieces. But, before cutting them rinse them properly to remove any excess dirt and then pat dry. Heat a skillet and add 1 tablespoon butter in it. Add mushroom on hot butter and fry them on a moderate flame for 7-8 minutes.
Peel and cut potato in to small cubes. Cut carrot also into small cubes. Maintain the moderate size of the broccoli florets. Peel and cut onion into large pieces. Peel and mince garlic. Chop celery bluntly and chop parsley very finely.
In a deep bottom pan add 2-3 tablespoons butter. Melt it. Add carrot, potato, chopped onion and minced garlic. Stir for one or two minutes and then pour 1 cup of water over them. Add some salt in the water. Keep the lid on and cook water and carrot till they are almost soft. Check whether they are really soft with the help of a fork. Then pour the milk in the pan. Add broccoli, fried mushroom, cabbage leaves, chopped celery, parsley and rosemary powder. Cook them for further 7-8 minutes on moderate flame keeping the lid off. Check whether you need to add more salt or not. Now your stew is ready.
Pour the stew on a bowl. Add fresh cream over the stew and sprinkle some freshly ground black pepper over them. Serve this hot stew with fresh toast. This stew is really enjoyable in the cold and rainy season.