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Digital Subscriptions > Healthy Food Guide > March 2019 > Have a field day with MUSHROOMS

Have a field day with MUSHROOMS

They’re a useful source of B vitamins and selenium – plus their umami flavour makes it easy to cook without salt. We’ve got four tasty dishes to help you get more mushrooms into your diet

Star ingredient

Warm roasted mushroom, kale and squash salad



4tsp sesame oil

2tbsp reduced-salt soy sauce

2 garlic cloves, crushed

750g butternut squash, peeled and cut into 2cm cubes

8 small ield mushrooms

250g punnet cherry tomatoes, halved

400g can borlotti beans, rinsed and drained

200g kale, trimmed and leaves torn into bite-size pieces

1 long red chilli, deseeded and inely chopped

1tbsp mirin

2tsp toasted sesame seeds

1 Heat the oven to 200ºC/ fan 180°C/gas 6. Line 2 baking trays with non-stick baking paper. Combine 2tsp sesame oil, 1tbsp soy sauce and 1 garlic clove in a large bowl. Add the squash, then the mushrooms and toss to coat. Put the squash on one of the prepared trays and roast for 35 min or until golden and tender. Add the cherry tomatoes and beans to the tray for the last 15 min of the cooking time.

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About Healthy Food Guide

Should you try the latest fasting diets? Our dietitian examines their effectiveness for weight loss and better health and helps you pick the one for you. Our healthy kitchen makeover will get you in the zone for easier healthy cooking, with an ingredients checklist, storecupboard recipes, plus tips from Marie Kondo and Aggie MacKenzie. And inspiring stories for facing fitness phobias will get you into the pool, gym or class – and loving it.