“Nature alone is antique, and the oldest art a mushroom.” Thomas Carlyle
Mushrooms contain some of the most potent natural medicines on the planet. One study has found that substituting red meat with white button mushrooms can help enhance weight loss. A dietary analysis summarized that mushroom consumption was associated with better diet quality and improved nutrition. Consuming dried white button mushroom extract was found to be as effective as taking supplemental vitamin D2 or D3 for increasing vitamin D levels. Mushrooms have a beneficial effect on one’s immune system.
“Mushrooms are like men–the bad most closely counterfeit the good.” Gavarni
For thousands of years, Eastern cultures have revered mushrooms’ health benefits. Mushrooms have long been celebrated as a source of powerful nutrients, but they can also help people meet the dietary recommendations set forth in the modern dietary guidelines. Often grouped – mistakenly – with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.
Mushroom powder making
The best, aromatic and tasty result is achieved when wild mushroom is used. To make mushroom powder, coarsely chop a few mushrooms, place them on a kitchen towel and let them dry thoroughly – it will take a couple of days. Take the dried mushroom and put them in the well of a mini food processor or other small-size food processor, and process in pulses until finely chopped. Then, using a clean propeller-blade coffee grinder process continuously until the mushrooms turn into fine powder. Store in a tightly closed container indefinitely.
Flaky Pastry Ingredients
110 g butter
175 g plain flour
pinch of salt
Make sure cold butter is used, so freeze it prior to pastry making for 30 minutes. Sift the flour and salt into a large, roomy bowl. Take the butter out of the freezer, and using the coarse side of a grater placed in the bowl over the flour, grate the butter, dipping the edge of the butter on to the flour several times to make it easier to grate. With a palette knife – not with hands – start to distribute the gratings into the flour. Sprinkle 2 tablespoons of cold water all over, continue to use the palette knife to bring the whole thing together, and finish off using hands, working very quickly. Little additional moisture may be needed so that the dough comes together in such a way that it leaves the bowl fairly clean, with no bits of loose butter or flour anywhere. Place it into a plastic bag and chill for 30 minutes before using.
To make the mini scones roll the pastry very quickly to an inch thickness, cut small circles, apply egg wash on each scone and scatter grated cheese, spicy,dried ground paprika (Hungarian, for an authentic flavour) and wild mushroom powder on top.
“I am… a mushroom; On whom the dew of heaven drops now and then” John Ford