Sommer, Sonne, Pilzvergnügen
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The skewers look colourful. Small whole mushrooms or quarters of mushrooms alternate with pieces of peppers, courgettes and onions. Oil in which orange zest, finely chopped ginger, freshly ground pepper and freshly crushed cardamom seeds have been mixed allows the vegetables to shine gently. 

Just marinate with it for a short time, then it’s off to the grill. The heat acts on them from each side for a few minutes. Then just add salt and enjoy with some bread. Even meat fanatics can be enticed by such summer fun with mushrooms.

Light fare is popular in summer. The sun is already warm enough. We don’t need any amounts of calories from stews or roast goose. In winter, they helped us endure the cold. Now they have a break. Instead, we instinctively reach for lean meat, salads, fresh vegetables and, last but not least, mushrooms. Because mushrooms are ideal for the summer kitchen. They provide plenty of minerals and vitamins that the body needs now without putting a strain on it. 

The mushrooms are therefore ideal for the bikini figure

With only 25 kilocalories or 103 kilojoules, mushrooms are particularly low in energy. Boiled potatoes have almost 3 times, bread almost 10 times as much energy. In addition, 100 g of mushrooms contain only 0.3 g of fat and just as few carbohydrates. The mushrooms are therefore ideal for the bikini figure. 

Nevertheless, they fill you up for a long time. Even people struggling with vascular congestion or gout can enjoy the summery mushroom cuisine with a clear conscience. Because mushrooms are free of cholesterol and purines. In return, they provide valuable proteins and dietary fibers that keep the intestines going. They are full of antioxidants that protect the body from dangerous free radicals. 

This is particularly important for anyone who spends a lot of time in the sun. Because the aggressive UV rays of sunlight release many of these reactive molecules. Without the counterbalance of antioxidants, they can lead to cell damage. This is particularly important for those who now spend a lot of time in the sun. 

Because the aggressive UV rays of sunlight release many of these reactive molecules. Without the counterbalance of antioxidants, they can lead to cell damage. This is particularly important for those who now spend a lot of time in the sun. Because the aggressive UV rays of sunlight release many of these reactive molecules. Without the counterbalance of antioxidants, they can lead to cell damage.

So there are enough reasons to spoil yourself with mushrooms, especially in summer. Especially since they are so easy to prepare. If you want something quick, just eat it raw: clean the mushrooms, cut them into slices and pour a fresh yoghurt sauce with herbs, finely chopped onions, salt and pepper over them.

If you like

If you like, you can mix in pieces of asparagus or cooked chicken breast, apples, celery, walnuts, pineapple. Many things go well with mushrooms, because they combine easily with a wide variety of flavors. 

This makes them raw or fried the ideal accompaniment to fresh leaf and vegetable salads. Quick mushroom stir-fries and mushroom soups are other popular summer dishes. Probably the most uncomplicated way, however, are pure mushrooms from the grill. 

For that, it should be bigger mushrooms, grilled inside out first. After turning, let a little butter or herb butter melt in the hat. Salt and pepper and a little lemon juice on top, simply delicious.

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