by Stanka Vukelić
Fermented mushrooms
This recipe has already been published as part of the Zucchini Spaghetti with Creamy Mushroom Sauce recipe. Because of the excellent taste and food value you get from the process of fermentation, I’ve decided to re-publish it again – independently.
Fermented mushrooms can be used in salads, raw sauces, or as a great addition to raw sandwiches. In this recipe, we use champignons, but you can of course use other mushrooms of your choice as well.
On mushrooms:
Did you know, that mushrooms, much like our skin, transform ultraviolet light from the sun into Vitamin D and continue to do so even after they have been harvested?
Vitamin D deficiency is common in the northern regions, especially during winter. Mushrooms exposed to the sun can provide as much vitamin D as a health supplement. For that, take the fungi out of their wrapping and leave them outside for half an hour before eating.
The health benefits of mushrooms combined with the probiotic properties of fermentation give us a powerful homemade superfood.
On fermentation:
There are several great reasons to start making and eating fermented foods. Eating fermented foods will introduce beneficial bacteria into your digestive system.
Probiotics in fermented food have shown to help slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity! Gut bacteria and enough digestive enzymes help you absorb food better.
Preparing fermented mushrooms – READ MORE
organictalks.com
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