A high percentage of proteins, easy digestibility, an abundance of vitamins and minerals … make this type of mushroom, otherwise available all year round, ideal food for winter days, when seasoned fruit and vegetables are missing on the table. It is little known that champignons are an excellent source of selenium, microelements important for the prevention and treatment of malignant diseases, and contain a lot of potassium, calcium, and iron. The richness of B-group vitamins brings numerous benefits to health – stimulates metabolism, maintains muscle tone, boosts immunity, strengthens the nervous system, stimulates the production of red blood cells.
- half a kilo of champignons
- mustard scoop
- 2 teaspoons of chopped garlic
- half a chopped head of black garlic
- 1 spoon of chopped parsley
- 1 spoon of melted butter
- 2 tablespoons of lemon juice
- pepper and salt, to taste
Stew the black garlic on low temperature, then pour mushrooms cut into leaves and white garlic. Add very little water, as well as pepper and salt, keep up with the stewing until the mushrooms soften and the liquid evaporates. Leave it to cool down a little, then put butter, parsley and lemon juice. Cool before serving in a fridge.