About the Recipe
Nutrition is an important part of caring for older people. However, so many good foods are avoided due to dysphagia (difficulty swallowing), dry mouth, tooth disorders and loss of taste. Other antagonists include medication and gut changes which set up poor absorption and elimination.
Low energy, osteoporosis and mood/brain disorders are often dismissed as ‘just the normal ageing process’. But, don’t be fooled. Vitamin and mineral deficiencies are more likely. Studies at Curtin University found 95 per cent of Australians have low vitamin D intakes, with one in four deficient. An example of the impact of vitamin D deficiency is poor bone health, and lowered serotonin levels.
Caring for someone with dysphagia, I avoid cheap prepackaged frozen food which targets the aged, preferring to make most meals from raw produce. I don’t want to make separate meals as this is extra preparation time and cleaning, so when I make meals that might be hard to swallow, I blend.
Ingredients
400g mixed mushrooms
100g butter
500mL homemade chicken/vegetable broth
200mL milk
50mL plain flour
50mL cream
Handful of chopped parsley
Salt & pepper to taste
Optional topping – 50g cream cheese, sprinkle nutmeg/cinnamon, fried mushroom slices, olive oil
Directions
Mince 390g mushrooms (thinly slice 10g mushrooms – set aside).
Finely chop parsley.
Melt butter in a saucepan at medium heat.
Add flour all at once, stirring until blended.
Add milk slowly 100mL at a time and stir continuously to make a smooth roux.
Add broth slowly.
Stir in minced mushrooms and parsley, gently cooking on low heat.
Stir frequently for 10 minutes and add cream.
Blend if required. Add any toppings, serve hot with crackers, soft bread.
Best eaten immediately, doesn’t freeze well.
Notes
Keto - Exchange almond flour for plain
Using a combination of fresh mushrooms enriches the flavour (NB. when using dried, soak first in a cup of water until very soft and retain and use the liquid as part of the broth total).
I won’t use cheap broth, and take pride in this recipe.
Chicken broth – in a large pot, melt 30g butter/oil, and saute one roughly chopped onion and two sticks of celery. Add chicken frames, star anise, clove, spice, herbs, garlic, slice of ginger, one teaspoon salt then add water to cover. Bring to boil, skim froth. Add 20mL vinegar and turn to slow simmer for 3 hours. Strain and use, or freeze. Good for chondroitin and cartilage.
For vegetable broth – as above but omit chicken, include onion and carrot skins, celery tops, and any other vegetable scraps you have. Simmer for an hour. Strain and use.
Did you know that you can boost the vitamin D levels in mushrooms by placing them, gill side up, in the sun for just 15 minutes?