Forest mushrooms Florentine casserole

Our vegetarian option is a hearty mushroom and spinach ‘Florentine style’ stew served with Polish style mashed potato. Mushroom picking is Poles national sport and, during the summer, mushrooms are hunted in large quantities. In the old Polish People’s Republic – which spanned from 1952 to 1990 – mushroom tours were organised by employers. Today, mushroom picking is simply very popular. September, October and November in Poland are filled with porcini, milk caps, chanterelles and more that are then either dried or frozen at home, given to family members or sold at markets and even by the roadside. You don’t need permission to go picking nor do you have to pay for it as in many Western countries:

just respect nature in all its autumn glory, and you can take part in the mushroom madness too. Low in calories and fat and cholesterol-free, mushrooms contain a modest amount of fibre and over a dozen minerals and vitamins, including copper, potassium, magnesium, zinc and high levels of vitamin D.

Spinach is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.

Ingredients:

Potato, mushrooms, garlic, onion, olive oil, black pepper, Kosher salt, sour cream (D), spinach, celery (C), parsley, dill, thyme, butter (D), milk (D)

Allergens:

D = Contains Dairy (Milk)

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