Are you in the dark about the power of mushrooms? No, I’m not talking about the ‘magic’ variety. I’m talking about the regular variety, available from the supermarket and the many health benefits mushrooms deliver.

Did you know:
  • Mushrooms are the sixth most valuable horticultural crop and the third most valuable fresh produce item in the vegetable section of the supermarket after potatoes and tomatoes.
  • Mushrooms exposed to sunlight (or the UV light in sunlight) naturally generate vitamin D, which enhances calcium absorption and bone strength.
  • Mushrooms contain compounds that have been linked to lowering the risk of a range of cancers.
  • Are perfect for weight control as they are low in kilojoules and help appetite control and the avoidance of over-eating.
  • Are a nutrient-rich food for people with diabetes.
  • Mushrooms have a deliciously rich savoury flavour called ‘umami’.
  • Have unique proteins, negligible fats, low carbs – a healthy combination.
  • Mushrooms are an exceptionally nutrient-dense food, with one serve offering a surprising amount and array of essential nutrients.
  • And many more healthy properties.

Calm and serene table centrepieces
Being fairly new to the blogging scene, I was seriously stoked to be invited to my first official blogging event which was a delicious 3-course lunch made by the students of COTAH (College of Tourism and Hospitality) featuring mushrooms in every course. I love my food, especially mushrooms, so this went down well. I’m no chef nor do I know too much about fancy food but this food was damn good.
On arrival, we started with duck liver and mushroom pate on brioche with orange jam and deep fried sesame mushrooms and camembert with sauce Cumberland.

Entree was chicken and mushroom consomme with mushroom and shallot dumpling with chervil. I could’ve eaten three bowls of this.
The main course was roast veal tenderloin with forest mushroom cream sauce, pommes dauphinoise (fancy name for ‘potato bake’) and a selection of fresh vegetables.
And to finish, my absolute favourite, dark chocolate mousse, chocolate ‘soil’, mushroom meringues, raspberry sorbet and gold leaf. Yes, I ate gold leaf for dessert.
Being a lover of all types of music, it was a treat to see William Barton perform at the end of the meal. William is a member of the Sydney Symphony Orchestra and a real talent with the didgeridoo.
I’m really grateful to have experienced this event, savouring the wonderful taste of mushrooms cooked by fantastic student chefs and be surrounded by wonderful company. As I mentioned before, I’m not much of a cook and the only cookbook I own is “4 Ingredients” by Kim McCosker and I was lucky enough to be seated with Kim and Michelle from 4 Ingredients. They were really bubbly and heaps of fun. A brilliant day and it confirms the power of mushrooms plus the power of what can be achieved by living a clean and sober lifestyle by opening yourself up to new experiences.