Healing Foods

Mushrooms

Enjoy certain superheroes of the fungi family to derail a variety of ailments, including heart disease and cancer
mushrooms

Among an estimated 100,000 varieties of mushrooms, four stand out for their potent healing properties: maitake, shiitake, reishi, and the common white button. The first three have been used in Asia for 2,000 years to treat various ailments, and the last has antioxidant levels as high as the rest. Initial findings suggest that all four support heart health and fight cancer. Maitake, shiitake, and white button mushrooms are rich in dietary fibers, including cholesterol-lowering chitin, and immunity-boosting beta-glucan. Reishi, a natural antihistamine and anti-inflammatory, is also known for boosting immunity, and for enhancing mood, relieving altitude sickness, supporting liver function, and lessening asthma symptoms.

Choose It & Use It
Reishis can go in soups and sauces but are best consumed as tea. (Grind 4 grams of dried mushrooms in a coffee grinder. Steep 30 minutes in 2 cups of boiling water. Strain through a coffee filter.) Maitakes can be steeped similarly, grilled, fried, or sautéed. Popular in veggies and pasta, shiitakes have many culinary uses. White buttons are even more versatile: add slices to sandwiches, or sauté them in oil to enhance entrées and sauces. White buttons and portobellos are easy to find at supermarkets, but fresh, exotic varieties can be hit-or-miss. Stock up on dried mushrooms, which, after a soak in hot water (30 minutes for pieces; 1 hour for whole mushrooms), can replace fresh in recipes. Added bonus: the soaking liquid can be used in place of broth in sauces or soups.

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Butternut Squash and Duxelles Casserole

Butternut Squash and Duxelles Casserole

Duxelles (pronounced dook-SEHL) is a paste of finely chopped mushrooms and shallots used to flavor classic French dishes. A food processor makes quick work of the chopping. The mixture is extremely versatile—try it spread on toast as an appetizer. This recipe is also a good way to use

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Garlicky Mushrooms

Garlicky Mushrooms

In tapas bars, champiñones al ajillo (garlicky mushrooms) are usually served in small, shallow bowls along with toothpicks.

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Stuffed Portobello Mushrooms with Farro

Stuffed Portobello Mushrooms with Farro

Farro is an Italian whole grain that cooks in the same amount of time as brown rice. Here, it lends chewy texture and nutty flavor to a stuffed mushroom entrée. To have enough leftovers for a next-day supper of Mushroom Calzones and Farro Salad, set

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Portobello Carpaccio with Orange-Kalamata Tapenade

Portobello Carpaccio with Orange-Kalamata Tapenade

Not Yet Rated

Slicing mushrooms on the bias, angling the knife, rather than cutting perpendicular to the cutting board makes for broader but not thicker slices and a professional-looking presentation.

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Mushroom Ravioli with Green Pea Purée

Mushroom Ravioli with Green Pea Purée

Homemade ravioli is a great make-ahead dish when you use won ton wrappers for the pasta. Place filled ravioli on a parchment-lined baking sheet and freeze until hard. Store in a resealable plastic bag in the freezer.

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Roasted Leeks with Poached Eggs and Warm Spinach Salad

Roasted Leeks with Poached Eggs and Warm Spinach Salad

Roasting leeks brings out their root-vegetable side so that they can be served on their own or as part of this salad.

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comments

LIMA BEAN STEW Frozen cooked lina beabs are best. But if using dried Lima beans, soak overnight in filtered or distilled water. Rinse beans and then place lima beans in either a cast-iron pot or a good clay pot with onions and lots of garlic. Cook until beans are soft. Add tarragon after heat is turned off and wait 1/2 an hour before serving, so tarragon can really infuse into lima beans. Add Liquid Braggs Amino Acids for flavor. Delicious and very high in amino acids. serving with a whole grain and/or salad. BARLEY STEW WITH MUSHROOMS Chop up onions (or leeks), celery and carrots into small pieces. Add to pot with barley. Cook at least one hour or until barley is soft. Then turn off heat and add any good mushroom powder - I recommend buying from znaturalfoods.com. Also add Liquid Braggs Amino Acids for flavoring. If you choose to use whole mushrooms instead of an organic non-GMO powdered mushroom -, then sautée chopped up mushrooms first in butter or olive oil with onions and garlic. Then add vegetables, barley and water and cook. Great for immune system - especially when feeling run-down, with a cold or flu, weak or tired.

Gloria Allen - 2014-02-02 14:27:05

Hi Ghisele, I've checked the recipe index of each issue from 1998 and don't see a recipe for Mushroom-Barley Soup. Are you sure of the recipe title and year? Here is a link to past issues of VT on Google Books if you'd like to browse on your own: http://books.google.com/books?id=PggAAAAAMBAJ&source=gbs_all_issues_r&cad=1 I

vt_editor - 2013-12-05 22:09:48

In an issue of Vegetarian Times in 1998, there was a recipe for Mushroom-Barley Soup. I have lost the second page of this recipe and was hoping to make for tonight's supper. It was under Basics and Recipes on the internet. Can you find it and send it to me? I tried finding it on your current web page but couldn't...The ingredients I do have are: 6 cups water, 2 medium carrots, 2 ribs celery, 1 medium tomato, ½ cup uncooked barley, 1 tsp. fresh thyme, tarragon, rosemary or a combination. Thanks.

Ghisele Maurice - 2013-12-05 21:02:57

I love the carrot dip with crushed walnuts and olives, it was delishios and yummy in my tummy but, it was a real shame because my mum and dad didn't trie it I think they really, really, really would have loved it to peaces, eny way thank you for putting it on the google website.

Maisie - 2013-05-22 18:57:27