9 DECEMBER, 2015

Fresh from the village: Mushrooms

Portobello, pleurotus, truffle, porcini. Which one is your favorite mushroom?

Mushrooms are used in so many recipes – they act as a main ingredients in pasta sauces with cream, they can be grilled, baked, they mingle with graviera cheese on top of pizzas or are sautéed with wine or butter for a few minutes, in order to give recipes this extra fine taste.

Autumn is when they grow fresh, but can be found all year round. Mushrooms are part of our daily cooking routine and have so much to offer in terms of general health of the human body.

Let’s find out more about them:

Fresh from the garden

Fresh in autumn. Can be found all year round.

Nutritional value – how are they good for us

  • Proteins
  • Carbohydrates
  • Fiber
  • Potassium
  • Phosphorus
  • Riboflavin (Vitamin B2)
  • Vitamin B12

Mushrooms help our well being

  • Help digestion
  • Provide us with energy
  • Help iron absorption
  • Help calcium absorption
  • Are an exceptional food for vegetarians
  • Balance electrolytes and water in human body
  • Protect the immune and reproductive system


Mushrooms don’t need to be cooked for long. Prefer sautéing for a few minutes.
Read tips for perfectly baked vegetables.

Fast mushroom meal

Grilled or baked Pleurotus
Heat a pan and apply some Horio Koroneiki variety olive oil to the Pleurotus mushrooms. Grill for 3-8 minutes, according to their size.
Alternatively, cover a pan with baking paper and cook in preheated oven for about 20 minutes.
Spread the Pleurotus on a plate. Mix some TOP Balsamic vinegar with some Horio Classic olive oil and drizzle mushrooms with this mixture. Serve.

Recipes with mushrooms


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