We should be eating at least 400 grams of fruit and vegetables a day, but if we were really looking after our health, we wouldn't even stop at three quarters of a kilo.
For the third time this year, the European Fresh Produce Team visited local producers to promote the consumption of fruit and vegetables. This time, Frutti and Veggi went to one of the biggest mushroom producers in the country to find out the secrets of mushrooms.
European Fresh Team
The National Chamber of Agriculture founded the organisation in the spring of 2013. With its 400,000 members, the Chamber covers the entire domestic food chain, of which more than 50,000 are involved in fruit and vegetable production. As a flexible and professional organisation, the NAK has been working since its foundation to give a boost to Hungarian agriculture. Visit European Fresh Team The first three-year period of the programme, European Fresh Adventures, ran from 2018 to 2020 and aimed to promote the consumption of fruit and vegetables.
The first three years of Team Europe's Fresh Produce programme have resulted in increased awareness of the programme's mascots, Frutti and Veggi, especially among 8-14 year olds, who consume particularly little fruit and vegetables. The fruit and vegetable brothers have travelled the country, covering 35,000 kilometres and tasting 7,750 kilograms of fruit and vegetables at 45 roadshows and 100 supermarket outlets.
László Szendrei, President of the National Chamber of Agriculture of Heves County, stressed that the European Fresh Team programme very important. A vegetables and fruits is working to raise awareness and promote the home fruit and vegetable intake should continue to rise and reach the WHO recommended minimum daily intake of 400 grams.
From the farm to the kitchen - mushroom tour with Frutti and Veggi
„A mushrooms contrary to popular belief, is not a vegetable,” he pointed out Gergely Rácz, a Owner of Korona Gomba. He went on to say that although mushrooms are extremely healthy, we consume very little of them in Hungary, about 1-1.5 kilograms a year, while in Western Europe, the amount is double that. Our main aim is to make mushrooms known and popular, so that more people consume them. On the one hand, because it is very healthy, and on the other hand, because it can be used in so many different ways.
Healthy, mushroomy delicacies on the menu
After the official part of the European Freshers' Team programme, the usual cooking together took place: Dóra Havas gastronomic expert made mushroom caps stuffed with ham and cheese, while Lili Fülöp Dietician made a light mushroom salad.
Dóra Havas, the culinary expert of the European Fresh Team programme, says there are a few tricks of the trade with mushrooms that everyone should learn. „The most basic one: don't peel! It's enough to wash the mushrooms in plenty of water.” As for the preparation, she pointed out the many ways mushrooms can be prepared: they can be steamed, roasted, grilled, fried, stuffed, and some varieties can even be eaten raw. Few people know that the glutamate content of mushrooms can reduce the use of salt in cooking by enhancing the natural flavour of food and giving it a distinctive aroma. When it comes to preservation, mushrooms can be frozen, but can also be stored dried. It is important to note that fresh mushrooms will keep for 4-7 days in the fridge, but if the hat of a mushroom that has been in the fridge for several days is still dry, not slimy, not stained and has no smell, it can be used afterwards.
Lili Fülöp, a dietitian with the European Fresh Team programme, said that mushrooms have many beneficial effects. It is a natural source of vitamin D, which can be a great help to the immune system during the vitamin-deficient autumn and winter months. In addition, mushrooms are a complete source of protein, i.e. they contain all the essential amino acids that are essential for the human body to function properly. They are also rich in B vitamins, which contribute to an efficient replenishment of the body's energy stores.
Stuffed, fried mushroom heads for 4 persons
8-10 large mushrooms (e.g. portobello or chilli), 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, 1 clove garlic, 15 dkg cooked ham, 15 dkg grated cheese, 1 bunch parsley, 1 tablespoon olive oil
Marinate the mushroom heads in a mixture of soy sauce, balsamic vinegar, olive oil and finely grated garlic for at least 1 hour. Drain, place on a hot grill and cook until tender. Meanwhile, brown the small cubes of ham and mix with the finely chopped parsley and grated cheese. Pour the mixture into the hot mushroom caps and serve immediately with meat as a side dish or starter.
Mushroom salad for one portion
200 g chilli mushrooms, 1 head of small onion, 1 clove of garlic, juice of ½ lemon, 4-5 tbsp tomato paste, ½ bunch of parsley, 1 tbsp olive oil, rosemary, salt, pepper to taste
Chop the onions and fry them in a pan with a little oil. Meanwhile, thinly slice the mushrooms and add them to the onions. Add a little water and simmer for a few minutes (max 10 minutes). Then add the rosemary, salt, pepper and the juice of half a lemon. When the mushrooms are sufficiently tender, add the tomato paste. Drizzle the salad with a tablespoon of olive oil and serve with chopped parsley. #
Source: Havas Media Hungary
Photo by Havas Media Hungary
