Not only are mushrooms a versatile and tasty snack, but they also contain vitamin B and a powerful antioxidant called selenium, which supports the immune system, preventing tissue and cell damage.
• Olive oil or water
• 1 large onion, diced
• 2 bay leaves
• 3-4 cups of mushrooms, chopped
• 4 cups of vegetable stock
• Dried thyme
• Black pepper (to taste)
• 1 cup of soy or coconut milk (optional)
• 2 tablespoons of fresh coriander, chopped
• 1 tablespoon of arrowroot, mixed to a paste in a little water
• A handful of fresh parsley for garnish
• Sauté the onion and bay leaves together in a pan with a little olive oil or water for about five minutes.
• Add the mushrooms and sauté for a further five minutes. Add the remaining ingredients and half of the coriander and bring to boil
• Reduce the heat and simmer gently for about 30 minutes. Then thicken with arrowroot and water.
• Adjust with the soy or coconut milk to preferred thickness and taste. Garnish with fresh parsley, the remaining coriander and a few slices of mushrooms.
Serve hot and enjoy!