The Mushroom Gnocchi recipe uses one of our new products,The Chef’s Choice Dried Shiitake Mushrooms. Shiitake mushrooms have a rich savoury flavour that can be used in many dishes including stir-fries, broths and stews.
The Mushroom Gnocchi recipe uses one of our new products,The Chef’s Choice Dried Shiitake Mushrooms. Shiitake mushrooms have a rich savoury flavour that can be used in many dishes including stir-fries, broths and stews.
Here are some of the benefits of Shiitake mushrooms:
Boosts the immune system: Shiitake mushrooms contain beta-glucans, which have been shown to enhance immune function by activating white blood cells.
Improves heart health: Shiitake mushrooms contain compounds that can help lower cholesterol levels and reduce the risk of heart disease.
May have anti-inflammatory properties: Certain compounds in shiitake mushrooms have been found to have anti-inflammatory effects, which may help reduce the risk of chronic diseases such as arthritis and inflammatory bowel disease.
Supports brain health: Shiitake mushrooms contain ergothioneine, a potent antioxidant that has been linked to improved cognitive function and a reduced risk of neurodegenerative diseases like Alzheimer's.
May improve gut health: Shiitake mushrooms contain prebiotic fiber that can help promote the growth of beneficial bacteria in the gut, which is important for overall digestive health.
Overall, shiitake mushrooms are a nutrient-dense food that offers a range of potential health benefits.
I’d love to hear how you use your dried shiitake mushrooms.
Author:
Sarah Bullock
Ingredients
230 grams Potato Gnocchi
4 Cremini Mushrooms (cut into smaller pieces)
1 cup Shiitake Mushrooms (remove stem, sliced in half)
To prepare the dried Chefs Choice mushrooms: Cover the mushrooms in boiling water. Place cover over the top to stop heat escaping. Soak for 20 minutes. Drain.
Add the gnocchi, mushrooms and shallots to a large baking sheet. Add the oil, salt, pepper, and chili flakes, and toss to coat the gnocchi. Spread it out in an even layer.
Scatter the sage leaves on top. Transfer to the oven and bake for 22 to 25 minutes, until the mushrooms are browned and the gnocchi is crispy.
Top with lemon juice and zest. Divide evenly between plates and enjoy!
