By Jen Hoy. Whole-foods Cooking Expert
Updated December 24, 2015.
This recipe for sauted wild mushrooms could be prepared within fifteen minutes and is an ideal topper for pasta, grain, millet or quinoa. You may also enhance roast chicken seared tofu or tempeh or perhaps a nice bit of broiled or seared fish (ocean bass, wild salmon or halibut are personal favorites). Mushrooms are browned in essential olive oil with garlic clove, shallot and the selection of fresh herbs a little bit of wine finishes the dish. As easy as the recipe is, the end product is wealthy, meaty, earthy and absolutely full of nutrients. Wild mushrooms have lengthy been revered within the East and West alike for his or her purported potent medicinal value. See below for additional info on individual mushroom varieties.
Ingredients
- 1 pound wild mushrooms, for example shiitake, porcini, hen from the forest, black trumpet, oyster, lobster, chanterelle, morels, Portobello or any combination thereof*
- 3 tablespoons essential olive oil
- 2 shallots, sliced thin
- 2 cloves garlic clove, chopped fine
- ¼ cup dry white-colored wine
- 2 teaspoons chopped mixed herbs (rosemary oil, sage, thyme and marjoram are great with mushrooms)
- Ocean salt and freshly ground pepper
- ½ cup Italian parsley leaves, chopped
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Preparation
Lightly wipe the mushrooms. Trim and discard any tough stems. (Shiitake stems are ideal for stocks but they are too difficult to eat. The bottom of mushroom clusters like hen from the forest could have a slightly woodsy layer, so trim it away).Slice the mushrooms 1/8 - inch thick.
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Stir within the garlic clove and white-colored wine, boost the heat to high, and prepare a couple of more minutes, before the wine has evaporated. Add in the herbs stir well and season to taste. Stir within the parsley and serve.
Serves 4-6
*Note: many edible culinary wild mushrooms have documented healing value within the holistic dietary community. Be advised the following statements aren't authorized by the Food and drug administration, and cannot be construed as an alternative for medical health advice.
Shiitake: this mushroom has been utilized for holistic cancer and AIDS treatments, immune regulation and liver protection.
Porcini: is recognized as a cardiovascular and metabolic tonic and it is generally strengthening for systemic weakness.
Hen from the Forest (Maitake): This mushroom is one among the nobleman of medicinal fungi. It's thought to possess anti-cancer qualities, behave as a tumor inhibitor, and safeguard the liver.
Oyster: accustomed to strengthen veins, being an immune enhancer and also to relax tendons and joints.
Chanterelle/Black Trumpet: full of Vitamin b, this immune enhancing mushroom purportedly inhibits tumor growth.
Portobello: this potassium wealthy mushroom helps muscles and nerves.
Crimini: these brown button mushrooms are wealthy in antioxidants and help with cancer prevention and liver detoxing.
Morel: this mushroom is anti-inflammatory, wealthy in antioxidants, is considered to contain anti-tumor qualities and it is immune enhancing.
2011 by Jen Hoy