Congratulations to the winner of the Hericium Digest Superfood Powder in our  “January Mushroom Recipe Contest”!

This January Hifas da Terra UK hosted a “Mushroom Recipe Contest”.
We received many healthy ideas for a perfect winter menu. However, a panel of judges from our HdT team chose only one winner whose recipe entry was thought to be the most interesting and creative and therefore it has been crowned the winner!
Thanks to everyone who participated and helped make this contest a success! Stay tuned for our next contest in February!

Courgette & mushroom bread

  • 3 medium courgette grated
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves, crushed
  • 100g mushrooms, chopped
  • 350g plain flour
  • 7g sachet easy-blend dried yeast
  • 2 tbsp chopped fresh basil
  • ½ tbsp coarse sea salt to sprinklePut grated courgettes in a colander and sprinkle with 1 tsp of salt.
    Leave to stand for 20 mins, then squeeze out as much of the moisture as possible. Rinse courgettes thoroughly, then squeeze again! Heat oven to 220C/fan 200C/gas 7. Put the flour in a large mixing bowl, stir in the yeast, the remaining oil and salt, the basil and the courgette mixture. Mix well. Make a well in the center & add 125ml hand-hot water. Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 mins, then shape into a ball and place on a greased baking sheet. Flatten the ball of dough very slightly with the palm of your hand and cover loosely with oiled cling film. Leave to rise in a warm place for 25-30 mins until doubled in size. Brush the top of the dough with a little water, then sprinkle with the sea salt and bake for 40 mins until golden. Leave to cool on a wire rack before serving.

We received many amazing recipes that inspired many followers on Facebook. Some of the entries include:


Mushroom spinach and broccoli

Simmer split red lentils in a pan of seasoned boiling water for 15 mins until soft and ready to eat. In a separate pan sauté mushrooms, garlic, broccoli and spinach, add salt and pepper to taste. Squeeze fresh lemon when serving…


Mushroom panzanella salad

  1. Heat 2 tbsp olive oil in a large frying pan, tear the bread into chunks, then gently fry for 3-4 minutes, stirring, until toasted. Drain on kitchen paper and season with salt.
  2. Slice the garlic and onion. Heat 1 tbsp oil in the frying pan, fry the garlic and onion for 10 minutes or until soft, then remove from the pan.
  3. Add the remaining oil to the pan and turn the heat to high. Slice the mushrooms, then fry in batches for 3-4 minutes until lightly golden (see tip).
  4. Return the onion/garlic to the pan, add the vinegar and wine and some seasoning, then simmer for 3-4 minutes.
  5. Dress the rocket with the lemon juice and a drizzle of olive oil. Tear the mozzarella into chunks, then combine all the ingredients (include any juices in the pan) on a platter. 

          Deliciously quick! Deliciously tasty!


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