• Choose the ones that are firm, dry, and unbruised, avoid those that are withered and slim.
• Before cooking, it is advised to leave them in water for several hours until they are soft and get them from a reliable source.
To make the best soup, choose mushrooms that are firm, dry and unbruised. Avoid the withered and slim mushrooms.
Before cooking, it is advised to leave them in water for several hours until they are soft and get them from a reliable source.
Mushrooms contain potassium which can help lower and regulate blood pressure. This may reduce the risk of hypertension and cardiovascular disease.
- 1 cup of mushrooms
- 1 yellow onion, diced
- 2 cups vegetable broth
- 2 Tbsp. soy sauce
- 2 Tbsp. flour
- Vegetable oil
In a sufuria, heat the vegetable oil over medium heat then add the onions and mushrooms. Saute until the onions begin to turn golden brown.
Reduce the heat to low before adding the thyme, soy sauce and vegetable broth.
Add flour to thicken the sauce. Continue stirring until all flour has dissolved.
Add salt to taste and remove from heat.
Serve immediately as a starter with bread or as a sauce with chicken, rice or beef.