consciouseating


Culinary Mushroom Magic T


by Case Adams


oday, fungi cuisine in the West is typically limited to Agaracus bisporus—the relatively mild button mushroom, which matures into the acclaimed portobello. But digging deeper into available options reveals chanterelle (Cantharellus sp.), oyster (Pleurotus ostreatus), morel (Morchella sp.) and shiitake (Lentinula edodes) species. These culinary mushrooms, provide a virtuosity of delicate flavors harboring nutritional and medicinal ben- efits according to those that study them. University of California-Berkeley


research scientist and Mycologist Christo- pher Hobbs, Ph.D., explains that shiitake and oyster mushrooms follow the button as the most widely cultivated around the world. “They come in many colors, varieties and species and are typically the most easily digested and utilized of all mushrooms,” he notes.


“Mushrooms are an amazing health


food,” says Hobbs. “Most edible fungi are high in fiber, good-quality protein, key vi- tamins, micronutrients, phosphorous and potassium, and low in fat and calories. It’s one of nature’s perfect diet foods.”


My Tacos by Cate Moss


Makes a healthy filling for tacos and enchiladas, or crumble as a topper on deluxe nachos. They taste as good as they smell, and like chili they taste almost better as leftovers.


Fills 12 large tacos, or more paired with fillings such as chopped leafy lettuce or guacamole.


1-2 cups of chopped stropharia, shiitake or maitake mushrooms 1 cup crumbled tempeh or other healthful protein source ¼ cup chopped onions ½ cup sunflower seeds or chopped almonds ¼ cup sesame seeds


1 cup corn 1 chopped sweet pepper (add hot peppers if desired) 1 small handful of chopped olives 4 shakes of soy sauce 1 Tbsp spiced hot chocolate 2 Tbsp chili powder 1 Tbsp ground cumin ¼ cup nutritional yeast 2 cloves of chopped garlic 1 cup broth or water


Sauté mushrooms, protein and onions until crispy (uncrowded in the pan). Then add remaining ingredients and braise on low heat. Allow mixture to cook down to desired consistency.


Hot & Sour Cauliflower Mushroom Soup by Loni Jean Ronnebaum


This rare mushroom has a unique firm- ness reminiscent of noodles and can be soaked and rinsed to clean, and then cut into cauliflower-like chunks. Slow cook overnight for best results.


Yields 8 servings


2-4 lb fresh cauliflower mushrooms 16 oz kimchi ½ cup peas


1 20-oz can crushed pineapple 1 32-oz vegetable broth 1 egg or ¼ cup egg substitute Chili paste, black pepper, garlic powder, ginger and soy sauce to taste


Combine ingredients (except egg) in a pot and bring to a boil. Add beaten egg to the boiling soup while gently stirring. Reduce heat to low, cover and simmer overnight.


Mushroom Pâté by Andrew Lenzer


Present a perfect appetizer for dinner with friends. The savory quality of mushrooms—what the Japanese call umami—make them a welcome alter- native to meat-based pâtés.


Approx 4 cups whole fresh shiitake mushrooms (2 cups after chopping) Approx 4 cups whole fresh maitake mushrooms (2 cups after chopping) 12 oz cream cheese or rice-based cream cheese substitute 2 cloves garlic


2 cups dry roasted hazelnuts 2 sprigs parsley Soy sauce Olive oil Sesame oil


Salt and pepper to taste


Finely chop the hazelnuts in a food processor and set aside.


Coarsely chop the shiitake (including the stems) and maitake mushrooms in a food processor.


Coat the surface of a wok in olive oil and sauté mushrooms in 1-cup batch- es over medium-high-to-high heat, adding soy sauce as needed to keep the mixture from burning, for approx- imately 10 minutes per batch. Add a touch of sesame oil just before remov- ing each batch.


Place hazelnuts, mushrooms, cream cheese, garlic, salt and pepper in the food processor and blend until smooth but still slightly grainy. Add parsley and blend until parsley is finely chopped and evenly distributed throughout the mixture.


Serve with crackers or fresh crusty bread.


Recipes courtesy of employees of Fungi Perfecti, LLC; photos courtesy of Paul Stamets.


natural awakenings April 2014 19


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32