Helping kids grow with mushrooms!
Meadow Mushrooms is coming on board as a sponsor of our charitable trust, and we’re thrilled to have them join the Garden to Table whānau.
You can be part of helping kids grow! From today, each time you buy a specially marked pack of Meadow Mushrooms, Garden to Table will receive 50 cents. We’ve shared a delicious mushroom soup recipe below to provide some inspiration.
A New Zealand family-owned and operated company since 1970, Meadow Mushrooms shares our passion and dedication to nourishing Kiwi communities. Together, we are determined to empower tamariki across Aotearoa to live well and sustainably through fresh food.
From 27 September, you can purchase limited edition 2-piece packs of Meadow Mushrooms Large Portabellos from Countdown supermarkets nationwide, and Meadow Mushrooms will donate 50c from every pack purchased to Garden to Table. That support helps us empower Kiwi kids to grow, harvest, prepare, and share fresh kai through the Garden to Table programme at more than 200 schools across New Zealand. Learn more here.
Meadow Mushrooms is also generously gifting some growing kits to Garden to Table schools, so our tamariki can learn about the wonderful world of mushroom growing.
Did you know that mushrooms have their own immune system and can produce vitamin D when exposed to the sun? They are also a good source of B-vitamins, selenium and potassium.
Thank you and welcome to the family, Meadow Mushrooms!
RECIPE: Mushroom soup with croutons and parmesan
A recipe from Catherine Bell, the chair of Garden to Table Trust.
Serves 6
Ingredients:
150g streaky bacon
4-5 slices4 shallots or 1 small onion
750g portobello mushrooms
1 clove garlic
⅓cup (75 ml) olive oil
100g butter
2 litres chicken or vegetable stock
sea salt and freshly ground pepper
freshly grated nutmeg
To serve:
sourdough loaf
olive oil
300g mixed mushrooms*
small handful of flat leaf parsley
grated Parmesan
How to make it:
Remove any rind from the bacon and slice into 1cm pieces. Peel and finely chop the shallot then wipe the portobello mushroom clean with a damp cloth and slice, halving them first if large. Crush the garlic.
2. Heat a heavy based pot over a medium heat and fry the bacon until the fat begins to run.
3. Add the olive oil and butter and when the butter has melted add the shallots and cook until they are soft but not coloured – about 7 or 8 minutes.
4. Add the sliced mushrooms and the garlic. Cook over a medium to low heat, stirring occasionally, and when the juices run and the mushrooms soften, pour in the stock and simmer gently for 25 minutes.
5. While the soup is simmering, make the croutons. Slice several 2 cm thick slices of bread and remove the crusts. Cut into 2 cm wide strips and then cut again into 2 cm wide cubes.
6. Pour enough olive oil to come ½ cm up the side of a heavy-based frying pan. Heat over medium heat until the oil starts to shimmer. Test the temperature with one cube of bread. If it sizzles, the oil is hot enough. Add more cubes but do not crowd the pan. Turn them over until all sides are golden. Use a slotted spoon to transfer to a paper towel lined tray.
7. Slice the mixed mushroom and chop the parsley. Just before serving add the mushrooms to soup and simmer for 1-2 minutes more. Season the soup with salt, pepper and freshly grated nutmeg. Divide among bowls and garnish with the croutons, grated Parmesan and the parsley.
*Mixed mushrooms: different varieties of mushroom are available at gourmet food stores and farmers markets. Look for oyster, wood ear or shiitake. If not available simply use some brown and white button mushrooms.