Mushroom zucchini and sweet potato baby puree’

Mushrooms are often considered an “uncommon” or “exotic” ingredient for baby food, even if, when cooked properly, they can be a healthy addition to your baby’s diet.

They are a good source of vitamin D, iron and antioxidants. They are not a vegetable nor a fruit, but a fungus.

Starting even from 6 months you can introduce cooked mushrooms in your baby’s diet without any concern. Just few important notes:

• NEVER give raw mushrooms to your baby or kid. Mushrooms might have dangerous bacteria on their surface. The cooking process is believed to kill off these bacteria
• Cooked mushrooms are easier to mush up and digest for your baby. Not only: the cooking process enhances the flavor of the mushrooms making them tastier
• There are so many types of mushrooms. Consider each variety as a different ingredient to be introduced in your baby’s diet once at a time. So if you introduced Shiitake mushrooms in your baby’s diet one week you might want to wait few days to look for any allergic reaction and than try a different variety.

I would suggest to use mushrooms as an additional ingredient to your baby food, in order to get him/her used to new healthy flavors.

Today I prepared a Shiitake mushrooms + zucchini + sweet potato baby puree’. Delicate, tasty and super easy to prepare 😉

I like the Shiitake variety for their rich texture and smoky flavor. Compared to the white button mushrooms, shiitakes have way more flavor (10 times more!!). I only use the caps for cooking; I discard the stems as, even once cooked, they are still too tough to chew.

I think that one of the best cooking methods for mushrooms is roasting. The flavor is deeply enhanced by the slow dehydration of the oven and the drizzle of Extra Virgin Oil of Olive that you put on top gives an extra delightful taste to them.

You can store the baby puree’ in the refrigerator for up to 3 days or freeze it for up to 3/4 months.

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Mushroom zucchini and sweet potato baby puree’

Ingredients

• 1 Cup Shiitake mushrooms
• 1 Cup zucchini
• 1 Cup sweet potato
• 1/2 Cup vegetable broth
• 1 Tbsp Parmesan Cheese
• 3 Tbsp Extra Virgin Oil of Olive
• 1 tsp fresh thyme

Instructions

1. Chop the mushrooms and the vegetables in small pieces
   
2. 
3. Place them on a parchment paper on a baking sheet. Spread them in one layer. Drizzle two tablespoons of Extra Virgin Oil of Olive on top
   
4. Bake in the preheated oven at 400F/180C for 20/25 minutes
   
5. Place the roasted mushrooms and vegetables in a food processor. Add the vegetable broth.If you would like to make your homemade vegetable broth, check this recipe
6. Add the grated Parmesan cheese and one tablespoon of Extra Virgin Oil of Olive
7. Add the fresh thyme
   
8. Mix for 1/2 minutes up until desired consistency
   
9. Let your baby enjoy the puree' or refrigerate for up to 3 days or freeze for up to 3/4 months