My dear west coast friend Katherine shared this link with me after I told her about our Wild Mushroom workshop.It’s from an article in last summer’s Discover magazine. How Mushrooms Can Save the World Crusading mycologist Paul Stamets says fungi can clean up everything from …
I adapted this recipe from one I prepared at a recent What’s for Dinner class at PC Cooking School in Lindsay. 8 large cabbage leaves (savoy preferred) 2 tbsp olive oil 2 cups roughly chopped oyster mushrooms 2 cups stemmed and roughly chopped shiitake mushrooms …
This recipe contains many superfoods. The shiitake mushroom is revered for its immune-boosting properties and its mild smoky taste. And, they are grown locally in this area. Studies found that turmeric’s anti-inflammatory effects are on a par with potent drugs such as hydrocortisone and Motrin, but yet having none of their side effects. Ginger, a relative of turmeric, is also highly prized around the world for its anti-inflammatory benefits.
1 cup shitake mushrooms (you can used dried if you don’t have fresh)
1 tbsp oil
1 onion, sliced
1 bunch chard, chopped
1 inch piece ginger, minced
1 tsp turmeric
1 tsp kelp seasoning
2 tbsp miso
2 tsp tamari
1/3 cup tahini
1 tbsp lemon juice
1 cup veggie broth
2 green onions, for garnish
If using dried mushrooms, reconstitute them in enough warm water to cover for 20 minutes. Drain, retaining soaking liquid. There may be a bit of dirt residue at the bottom so be careful not to include that. For either, remove stems, slice and saute with other veggies.
In large saucepan, heat oil and sauté veggies with ginger and turmeric. Blend other ingredients together and add to mushroom mixture with enough reserved mushroom soaking water to achieve desired consistency. Simmer for 10 minutes. Serve over cooked quinoa. Garnish with green onions.
Serves 3-4.