Superfood series #3! A superfood found in the forest!
So most superfoods are either one of two things, vegetable or fruit. That is why I’m so pumped so share with you a different type of superfood, drum roll please….”Mushrooms!”
Yes, I know, I know…I never would have thought of mushrooms as being a superfood but mushrooms are LOADED with nutrient and antioxidants. They are an excellent source of key nutrients such as potassium, B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), selenium, copper, and zinc, as well as a bit of good quality protein. And they’re sodium-free. I share a few of their additional magic powers below:
The most important antioxidants that this superfood offers are:
Mushrooms are packed with a unique antioxidant called l-ergothioneine. This antioxidant helps to protect body cells and tissues against damage. It’s almost like a shield preventing any toxins trying to invade the body.
This antioxidant enhances natural killer cells and extensive research has shown to have a positive effect on the immune system, specifically enhancing the activity of natural killer cells. It has been known to support the fight against Prostate and Breast cancer.
Uszka Dough ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon of salt
- 1 large beaten egg
- 3 tablespoons water, or more as necessary
Dried Mushroom (suszone grzyby) Filling Ingredients:
- 4 ounces dried Polish mushrooms, soaked in warm water until hydrated and pliable
- 2 tablespoons butter
- 1 very finely chopped small onion
- 1 tablespoon fresh white breadcrumbs
- 2 tablespoons finely chopped parsley
- 1 large beaten egg
- Salt and pepper
How to Make the Dried Mushroom Filling:
1)Place dried mushrooms into some warm water. Using a strainer remove the mushrooms from the liquid. Save this mushroom flavored water to use for other recipes, perfect for soups.
2) Finely chop the mushrooms and set aside.
3) Heat butter in a large skillet. Add onions and sauté 5 minutes.
4) Then add the chopped mushrooms to onions and cook for about 10 minutes.
5) Now it’s time to finalize your mushroom filling. Place your onion/mushroom mixture and mix in breadcrumbs, parsley, egg, salt and pepper. Let it cool before making uszka.
Make the Uszka Dough
1) Take 2 cups of all purpose flour and mix in salt, egg and 3 tablespoons of water (or a bit more until you get nice doughy texture)
2) Next, it’s time to get your hands in their and knead the dough into a dough ball.
3) Wrap into plastic wrap and let it sit for about 15 minutes.
4) Bring a large pot of water boiling this will be used to finish off your uszka. Cut 2″ squares. You can also make them smaller or larger depending on your uszka preference. Some people make them pretty big, almost resembling pierogi.
5) Once you have your shape, scoop your cooled off filling into the middle of your square. Then place the dough over the filling and squeeze the sides connecting the ends together. (The video makes it easy to follow.)
6) Now the moment you have been waiting for, it’s time to drop the uszka into the boiling water and cook for10 minutes or until tender.