Remember that post I did back in July for Mushroom month? For my participation, I got invited to the Australian Mushroom Growers annual South Australian celebration dinner which was held at Auge Ristorante a few weeks back. We were all incredibly spoilt and was treated to a tasting menu of Italian cuisine and wine all in a bid to raise money for the Breast Cancer Foundation.
Table ‘name cards’ on a jar of marinated mushrooms for all guests to take home
Some facts that you probably didn’t know about mushrooms. Did you know…
- Mushrooms consumption is associated with a lower risk of breast cancer.
- Mushrooms are neither a fruit or vegetable and therefore have unique nutritional characteristics.
- Mushrooms are an exceptionally nutrient-dense food, with one serve providing more than 20% of the daily needs for six essential nutrients – riboflavin, niacin, pantothenic acid, biotin, copper and selenium.
- Mushrooms naturally generate Vitamin D when exposed to sunlight.
- Mushrooms are low in fat, with just 103 kilojoules ore serve. They satisfy your appetite for longer and encourage you to eat less during the day.
- Mushrooms are one of the highest antioxidant foods on the market.
So get to it! Mushrooms are affordable and available all year round so it’s no excuse to not eat mushrooms even if it isn’t mushroom month. 🙂
See how the team at Auge Ristorante incorporated mushrooms into some of their dishes:
This platter was top notch. A selection of local and imported Italian style cured meats, white bean dip, grilled house bread and of course, mushrooms. I had to stop myself from seeing the bottom of the mushroom pot to ensure I had room for the other dishes to come. 😛
House-made sausages and polenta
This was my favourite from the evening. A house-made pork and fennel sausage (one of the best combos ever) with polenta and mushrooms. That flavourful sausage paired with that firm and soft polenta cake… so, so tasty!
Mushroom risotto balls
Local calamari, aioli and lemon
Fresh market fish of crispy skin salmon, beans, fennel and radish salad with a salsa verde
Roasted pork belly
Hello crackling! Roasted pork belly with roasted half apples, the smoothest of smooth celeriac puree and a crispy fresh radicchio salad with balsamic dressing. A pork lovers dream.
Pan roasted spatchcock, portabello mushrooms, heirloom carrots, baby onions and rosemary
Patate: fried desiree potatoes with rosemary & pink salt
Fresh spring salad
This dessert platter was delicious! Mini neapolitan style donuts in a small coffee cup on top of coffee mousse and chantilly cream and topped with a strawberry salsa. But that wasn’t it, there was also a baked choc torte with a ring of grape jelly and aniseed meringue. The best way to end off a massive and delicious feast!
Thank you Pam, the Australian Mushroom Growers team and Auge Ristorante for a splendid evening!
Auge Ristorante & Spuntini Bar
22 Grote Street
Adelaide SA 5000