For a savory and elegant dinner, try making a Vegan Mushroom and Spinach Strudel. Delicate and flaky, the vegan puff pastry wraps around the spinach and mushroom mixture. The shallots, onions, garlic and rosemary bring out the natural flavors in the mushrooms. I served Buttery Butter Bean Mashed Potatoes with Easy ‘No-Chicken Gravy’ with the strudel.
Although mushrooms are mistaken for a vegetable, they are neither fruit nor vegetable. Mushrooms, a good source of B-vitamins (riboflavin, pantothenic acid, and niacin), iron, and selenium, make them a Super Food. Furthermore, mushrooms contain no fat and no cholesterol.
Mushrooms contain a powerful micronutrient called ergothioneine. Ergothioneine is an antioxidant and anti-inflammatory which mushrooms have in very high concentrations. Cooking actually releases this powerful nutrient from the mushroom cells. So, eat your mushrooms and enjoy them as font as possible.