Mushroom pho
Swimming boosts mental health
A survey by YouGov for Swim England suggests swimming may help reduce the symptoms of anxiety and depression. The poll also found that more than 490,000 people have reduced, or no longer take, medication for their mental health condition as a result of swimming. When asked about the impact of
swimming on their day-to-day life, 43 per cent of the 3.3. million British adults with mental health problems who swim regularly say it makes them feel happier, 26 per cent are more motivated to complete daily tasks and 15 per cent believe life feels more manageable.
Stroke rates in decline
The number of people having strokes fell 43 per cent between 2000 and 2015 suggests research from the School of Population Health and Environmental Sciences at Kings College London. According to the researchers, strokes
are thought to affect 100,000 people every year in the UK, which is around one person every five minutes. But improved prevention measures – including prescription medicines designed to prevent stroke as well as a reduction in the rates of smoking and drinking – are likely to be responsible for the drop in stroke rate, they claim. The research was published in the journal PLOS Medicine.
Serves 2
Ingredients: For the broth: Stalks from mushrooms 1.5litre vegetable stock (made from concentrate) 1 lemon grass stalk, crushed 20g ginger 10g basil stalks 1 star anise ½ cinnamon stick 2 garlic cloves 3 shallot 2tbsp soy sauce 1tbsp rice wine vinegar
To serve: 40g closed-cup mushrooms, stalks removed 3 shallots, finely sliced 1tbsp sunflower oil 20g green beans, cut in half 1 bok choy, cut in half 50g noodles, cooked 2 spring onions, finely chopped 1 red chilli, de-seeded and chopped 10g basil leaves
Method 1. First make the broth. In a large saucepan add the vegetable stock, mushroom stalks, lemon grass, ginger, basil stalks, star anise and cinnamon. Bring to a simmer.
2. Cook the shallots and garlic in a dry pan until nicely charred, add to the stock. Leave to simmer for about 15 minutes. Strain to leave just the liquid, season with soy sauce and rice wine vinegar and leave to one side.
3. While the stock is simmering, cook the finely sliced shallots in the sunflower oil until crispy, then drain onto kitchen roll.
4. Place a pan of water onto boil. Cook the green beans for 5 minutes, add the mushrooms and bok choy, cook for 1 minute and drain.
5. Divide the mushrooms, green beans, bok choy and noodles between bowls. Pour in the broth and top with spring onions, chilli and basil leaves. Serve the crispy shallots on the side.
Recipe by The Mushroom Bureau (
www.justaddmusrooms.com).
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