not as flavorful, digestible or nutritional as cooked. While a mushroom-rich diet can help
protect and promote health, Romine cautions that they are not a cure-all or a substitute for a healthy lifestyle. To address specific health concerns, she recommends working with a dietician or clinical herbalist to develop appropriate and effective ways to incorporate mushrooms into a health regimen.
April Tompson is a freelance writer in Wash- ington, D.C. Contact her at
AprilWrites.com.
King Oyster ‘Scallops’ W
hen marinated in classic Old Bay Seasoning and sliced into hearty
rounds, king oyster mushrooms are a pretty convincing stand-in for scallops— especially once they’ve been seared and braised. Corn furnishes a bit more heſt, while artichokes lend their lightness and detoxifying properties.
Yields: 4 servings Know Your Fungi
Many beneficial mushrooms are avail- able in the wild, and some exclusively so. Foraging for them can be rewarding, but proceed with caution; some edible mush- rooms may have deadly lookalikes, so only forage with the help of a trained expert. Health food stores and online
vendors are good sources of mushroom powders or extracts, which have a long shelf life. Look for a manufacturer of 100 percent organic mushroom extracts and supplements. Many farmers’ markets also carry specialty mushrooms like king oysters, lion’s mane or others not easily found in grocery stores. Not all mushrooms are created equal.
Button mushrooms and others in the Agaricus family are lowest in micronutri- ents like ergothioneine, with porcinis in the Boletus family yielding the highest, ac- cording to Robert Beelman, director of the Center for Plant and Mushroom Foods for Health at Penn State University. Don’t expect magic from mush-
rooms, cautions author Stepfanie Romine; like most lifestyle changes or holistic treatments, it can take some months to yield results.
For the marinade 1 tsp kelp seasoning blend 2 tsp Old Bay Seasoning 2 Tbsp safflower oil or melted butter 1 Tbsp lemon juice 1 Tbsp apple cider vinegar ⅛ tsp pepper
For the “scallops” 2 (6-oz) packages king oyster mushrooms, sliced into ¾-inch rounds
1 Tbsp safflower oil 2 cloves garlic, minced 1 cup artichoke hearts 1 cup corn kernels (optional) ½ cup dry white wine 1 Tbsp butter 1 Tbsp heavy or cashew cream 1 Tbsp chopped flat-leaf parsley for garnish or prepared mashed potatoes or grits for serving
Mix all marinade ingredients together in a container with a tight-fitting lid. Add the mushrooms, toss to combine and marinate for at least two hours. Remove the mush- rooms and reserve the remaining marinade.
Place a large skillet over medium-high heat. Add the oil, then sear the mush- rooms on both sides, about two minutes per side, then add the remaining mari- nade, garlic, artichoke hearts and corn (if using it).
Deglaze the pan with the wine, scraping the bottom to loosen any brown bits.
Creamy Old Bay
Reduce the heat to medium-low. Cover and cook for 10 minutes, until the sauce has thickened and the artichokes and corn are heated throughout.
Editor’s note: To make an organic substitute for Old Bay Seasoning: 1 Tbsp paprika 1 Tbsp ground bay leaves ½ Tbsp sea salt 1 tsp black pepper ½ tsp red pepper flakes ½ tsp white pepper ½ tsp allspice
Recipe used with permission from Cook- ing With Healing Mushrooms: 150 Delicious Adaptogen-Rich Recipes that Boost Immunity, Reduce Inflammation and Promote Whole Body Health, by Stepfanie Romine.
June 2019 31
Rebecca Fondren Photo/
Shutterstock.com
photo by Alexa Bonsey Photography
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