Mushrooms have been beloved by many cultures for many years. The Greeks said mushrooms were the “food of the Gods.” For thousands of years, traditional Chinese healers brewed certain mushroom species as a tonic for longevity or tea to alleviate everything from migraines to sore throats. Scientists today have learned to appreciate these ancient benefits and put them into healing action. Among the countless benefits, mushrooms contain bioactive chemicals that boost the immune system, enabling us to fight infections and counter allergies and arthritis. They are loaded with anti-fungal, anti-oxidant, anti-viral, anti-bacterial, anti-inflammatory and anti-microbial substances.
And mushrooms, like people, when exposed to sunlight make vitamin D. If you suffer from vitamin D deficiency, add mushrooms to your diet. They are also packed with potassium, vitamin B1, B2, C, selenium and fiber.
Note: These edible fungi are so porous they suck up water like sponge, so don’t wash them. Clean off any dirt with a damp cloth or a soft mushroom brush.
WILD MUSHROOM SAUCE
This recipe makes a great topping for eggs, polenta, pasta, quinoa, panini bread.
Ingredients:
1 1/2 pounds assorted mushrooms, sliced (Portobello, Oyster, Shiitake, your choice)
1/2 red onion, diced
2 garlic cloves, minced
6 tablespoons extra virgin olive oil
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1/2 cup red wine
1 tablespoon Italian parsley, chopped
1 teaspoon dried basil
1/4 teaspoon each turmeric, ginger powder, rosemary, thyme
cayenne pepper to taste
water as needed
Directions:
In a large skillet saute onions and garlic in oil until translucent. Add mushrooms, vinegar, Worcestershire sauce, herbs and spices and simmer with the lid on for 15minutes, adding water to keep mixture saucy. Add wine and simmer 5 minutes. Ladle over your favorite dish.
