Do you like mushrooms?
Half of us love them and the other half hate them. I am in the “love them” camp and eat them often. Big brown mushrooms make for great meat-free burger patty options and is an omelette even an omelette if it doesn’t have mushrooms in?
There are other benefits to eating mushrooms often though.
- They can help manage cholesterol. Mushrooms are a great source of chitin and beta-glucan. These are fibers that help with cholesterol. Mushrooms are also made up of lean protein and this helps to burn excess cholesterol and fat.
- They are high in calcium. Mushrooms are high in calcium which means they can help with bone health.
- They are immunity boosters. You will find many antioxidants in mushrooms, ergothioneine is an antioxidant that helps to protect your body from free radicals. They also contain vitamin A, vitamin B-complex and vitamin C.
The best part about mushrooms is that there is so much you can do with them when it comes to cooking.
These crustless mushroom, bacon and herb quiche triangles are a great snack or light lunch for large family!
Crustless mushroom, bacon and herb quiche triangles
- 30 ml olive oil
- 1 onion finely chopped
- 250 g smoked bacon bits or streaky bacon, finely chopped
- 250 g button mushrooms finely chopped (save a few mushrooms, sliced, for topping, optional)
- 1 punnet parsley/chives finely chopped
- 250 ml cream
- 3 XL eggs
- 10 ml Dijon mustard
- 1/2 cup mature cheddar cheese optional
- salt & pepper
- Heat the oil in a large wide pan and fry the onion until soft. Add the bacon and fry until golden, breaking up lumps with your spatula as you fry. Add the mushrooms and fry until the mushrooms and cooked and has released their moisture. Set aside to cool slightly.
- In a mixing bowl, add the herbs, cream eggs, mustard and cheese. Season with salt & pepper and whisk to combine. Add the fried mushroom mixture and mix well.
- Preheat the oven to 200 C. Spray a medium size rectangular baking dish with non-stick baking spray. Pour the quiche mixture into the tin and use a spatula to distribute it evenly. Top with sliced mushrooms (optional), then bake for 25 minutes or until cooked and golden. Remove and leave to cool completely before slicing into triangles. Serve warm or at room temperature (can easily be reheated in the microwave).