I had mentioned a while back that I would start talking about the goodness in whole foods (like antioxidants, vitamins and minerals etc.) and I thought I would start with one of my favorite foods: mushrooms! Alive states in the article Mmmushrooms by author Sandra Tonn, RHN http://www.alive.com/4794a12a2.php) that mushrooms are not actually fungi as we were taught to believe but are rather the fruit of the fungi. They don’t classify easily but that doesn’t stop them from being healthy and delicious.

One of the things I would love to do someday is participate in one of those mushroom trail dealies where you have a guide help you to identify and pick mushrooms. I have read that nothing compares to the smell and taste of a truly fresh mushroom. I have seen some guide books for wild mushrooms but I never know where to look for them. I am pretty sure the variety that grows in my yard is neither delicious nor safe to eat. Ha ha ha.

The truth is that mushrooms are highly flavourful, have some hidden nutritional goodies and some medicinal effects too. It’s even thought that they have detoxifying properties as well. I love them in just about everything, even right out of the bag. For inspiration I am going to attach some of my favorite mushroom recipes at the end of this article.

Although the composition and nutrition of each type of mushroom varies greatly they can be sources of protein, germanium (helps to oxygenate the blood), calcium, magnesium and B vitamins like niacin or folic acid. Another perk that mushrooms have is that they contain polysaccharides which act to prevent tumour growth and help support the immune system.

Shiitake mushrooms are full of nutrients and are a greater source of amino acids than any other vegetable food (excluding hemp). They make an excellent addition to a vegan or vegetarian diet due to their higher protein content. They also contain minerals like thiamin, riboflavin, niacin as well as enzymes. Medicinally they have been used in the treatment of ailments such as cancer, heart disease, hypertension, tuberculosis, hepatitis and even HIV. They are known to lower cholesterol and blood pressure.

Maitake mushrooms are pretty special too. They, like the Shiitake mushrooms have been very useful in the treatment of disease and boosting the immune system. It shows promise in the field of chemotherapy. Alive  cited a study that showed that Maitake mushrooms caused a reduction of tumours in 87% of the mice. The chemotherapy showed a reduction of tumours in only %30. 

Reishi mushrooms are known as a tonic that promotes longevity and has a positive effect protecting and healing the lungs and the heart. It can also be used for chronic fatigue, hepatitis, arthritis, insomnia, HIV, cancer and problems related to the lungs and heart like bronchitis, asthma or hypertension. There are six different varieties of this amazing mushroom (which are characterised by colour). It has similar benefits to the other two mushrooms mentioned above and has similar contents of vitamins, minerals, protein and polysaccharides.

Morels are an expensive and harder to find mushroom. Morels are considered a delicacy and can be used in soups to fantastic results. They are slightly toxic and should only be eaten cooked as that is supposed to remove the toxins. But it has been said that eating even cooked Morels with wine has caused symptoms of toxicity. You can buy morels fresh, dried or canned but you should never soak them or it will ruin their flavour.

The white button mushroom is one of my favorites. Especially when they are small and fresh. This variety of mushroom contains some of the same vitamins and nutrients found in other varieties and

These mushrooms come in other varieties such as Portabello and Crimini mushrooms.

Enokimushrooms are those long skinny white mushrooms. They always remind me of Chinese cuisine. I have seen then used in vegetarian sushi or I like to throw them in salads. These are grown in bottles in a series of conditions including high Carbon Dioxide (CO2) levels and high humidity.

Oyster mushrooms are a mild tasting mushroom. They are not one of my favorites and even though they share a couple of the same health effects as the others it’s not much of a superstar.

RECIPES:

Note: Alivemagazine has some great recipes including a Morel Soup. You can check them out online at www.alive.ca.

Garlicky Mushroom pakoras:

Mix 1 cup of gram (besan) flour (I have used regular and it’s OK), 1/2 tsp of salt, 1/4 tsp of baking powder, 1 tsp cumin seeds, 1/2 tsp chili powder, 2 crushed garlic cloves, then gradually mix in 3/4 cups of water. Then you just need mushrooms and onions chunks (optional) to roll in the pakora dough.

You deep fry that for about two minutes. These are fun to go alongside a chickpea curry or something like that.

Exotic Mushroom soup:

Fry your mushrooms (lots is best) in a pan with oil, carrots, celery, onion and garlic. Then add enough veggie bouillon to cover. Add a bit of thyme and a tbsp or butter to the soup. You can season with salt and pepper.

You can add some sherry if you want (just a couple tbsp) and then garnish with a couple tbsps of sour cream and some parsley.

Mushroom stir-fry:

I am not one for written recipes myself but here’s what I suggest: You could make a nice stir-fry with baby corn, snap peas, coloured peppers, bok choi, onion, basically anything you like and add Shiitake mushrooms or any kind of variety you’d like. I like most mushrooms cooked better and prefer them in cooked dishes than side salads.

Mushroom and butternut squash lasagna:

This is favorite. I basically use a white sauce (like Alfredo or something) and fill the layers between the noodles with spinach and sauteed onion, mushrooms and butternut squash cubed. I like to sprinkle with mozzarella and Parmesan cheese but if I am feelin’ vegan I use breadcrumbs and some herbs. Cook as directed on the noodle directions.

Articles:

http://www.alive.com/897a3a2.php?subject_bread_cramb=209

http://www.alive.com/1092a3a2.php?subject_bread_cramb=209

http://www.alive.com/3940a2a2.php

http://www.alive.com/186a1a2.php

http://en.wikipedia.org/wiki/Morel#Toxicity

Other articles on Wikipedia.org