Medicinal Mushroom Ganoderma Promotes Natural Health

f you take only one medicinal mushroom, make it Ganoderma. Also known as Red Reishi in Japan or Lingzhi in China, Ganoderma Lucidum is a type of mushroom that’s renowned for its fantastic medicinal properties and has been used in traditional medicine throughout Asia for centuries.
Documents confirm it’s been in use for more than 2000 years. There are 2 parts to the mushroom, the red fruit body, and the root system. Reishi Gano or RG capsules contain pure Ganoderma Lucidum powder from the fruit (that’s the red disc-like part in the picture).
Ganocelium or GL capsules contain pure Ganoderma Mycelium powder from the root (they’re the long straggly bits). RG contains over 400 different nutrients, while GL contains over 200. So we’re talking about some very power-packed capsules. And just why is this particular mushroom so good for you? Talk to any practitioner of herbal, traditional and Chinese medicine, or any nutritionalist or naturopath. In their rich armoury, medicinal mushrooms feature strongly. There’s a reason for this. Firstly, they’re a natural product (well, that stands to reason).
But mostly it’s because the nutrient-rich Ganoderma Lucidum medicinal mushroom is the most nutrient-rich of all the medicinal mushrooms. Ganoderma contains a vast array of Polysaccharides, Organic Germanium, Adenosine, Tripterpines, amino acids, ganoderic acids, anti-oxidants, proteins, vitamins, minerals and enzymes. It’s also classed as an adaptogen, which means it can enter and clean toxic cells. Phew. That’s a lot for a single plant. You can see why practitioners and users sing its praises.
The key benefits of Ganoderma reach all parts of the body More and more clinical research into Ganoderma is confirming what the practitioners of old already knew. That Ganoderma can help reduce the incidence and the effects of many major diseases and conditions. Here’s a snapshot of some of these studies.
  • Cardiovascular disease – in inhibiting platelet aggregation and reducing hypertension.
  • Immune system – in particular, in cancer research, recording positive immune-modulating effects and reduced side-effects from chemotherapy and radiation.
  • Blood sugar balance – with a blood sugar lowering effect, elevation of plasma insulin levels, and enhanced liver metabolism of glucose.
  • Anti-inflammatory effects – showing comparable effects to hydrocortisone.
  • Liver protector – studies with Hepatitis B Patients found Ganoderma reduced the elevated levels of liver enzymes to normal range.
  • Oxygenation – a reduction in altitude sickness by oxygenating the blood. And here’s good news especially if you have a busy lifestyle.

Ganoderma is the most alkaline food in the world. You probably didn’t know this, but most of us have bodies that are in a state of acidosis. Sadly, that’s not good news. In short, we eat too many acidic foods and drinks too many acidic drinks (even though they may not taste tart). The body operates at its best and most efficient when in a slightly alkaline state. But acidosis means that instead of being in a peak fighting state, it’s fighting with one hand tied behind its back. Ganoderma helps restore the body’s pH balance to it’s preferred alkaline state.

With regular use, it’s back to a fair fight. And with some 150 disease that can’t survive in an alkaline body, it’s a fight you really want to win. You may feel fit and healthy now, but what happens when lifestyle catches up? You’d be living under a rock not to know that chronic disease is on the rise. And the seeds are sown early on. It’s just that we don’t see it coming. Diabetes, heart disease, arthritis, obesity and many other conditions are by and large a result of the body’s own immune system under stress. The major organs that clean our cells become overloaded with a toxic mass because of lifestyle and eating choices and can’t cope.

This happens over a number of years. It’s disease by stealth. So the organs have to store those toxins in our cells until they can get around to dealing with them all. Imagine it’s a bit like rubbish bins on the street. Unemptied, the bins overflow, and turn nasty. Before you know it, you’re dodging and weaving around mess. And the smell! Well, imagine your poor body having to storing up its waste in different parts of you and how inefficient that makes its functioning! And once the cleaning functions are impaired, there’s only one way to go, and that’s downhill.

But a lot of this is reversible. Just because you have chronic disease, doesn’t necessarily mean you’re condemned to have it forever.

A change of attitude, diet and lifestyle, together with regular use of Ganoderma can and has been shown to reverse many conditions.

So now you know more about Ganoderma, do you think it could help you too?

Tibetan Mushroom Supplements – Cordyceps

Cordyceps is a Tibetan mushroom used in Traditional Chinese Medicine for lung protection and reproductive invigoration as well as to balance chi the fundamental “energy of life.” In Western terminology, cordyceps is also used as a traditional remedy for ailments of the immune, endocrine, cardiovascular, respiratory, renal, and hepatic systems.
The available clinical data published in English provide evidence for a beneficial effect of cordyceps in relieving asthma, increasing lung function (in frail older people or sedentary adults and in endurance athletes), and boosting libido (in frail older persons).
Many of the claims for cordyceps parallel those of ginseng due to its reported effects on increasing energy levels, sex drive, and endurance. Although the pharmacologically active components of cordyceps remain unknown, at least two chemical constituents cordycepin (deoxyadenosine) and cordycepic acid (mannitol) have been identified and suggested as being the active compounds in improving lung function and increasing energy levels and sex drive. Cordyceps is available as a standardized supplement (usually 1-4% mannitol as a marker), with doses of 2-4 g/day providing clinically meaningful benefits in most studies.
Much of the scientific evidence for the physiological effects of the cordyceps mushroom comes from the wide variety of animal studies available in translations from the Chinese journals in which they are published. Those studies show that cordyceps is effective for controlling blood levels of insulin, glucose, and corticosterone, as well as increasing numbers and activity of many immune cell fractions, including T-helper cells and natural killer cells (Bao et al., 1988; Kuo et al, 1996; Dai et al, 2001). In animal studies, cordyceps feeding increased the ratio of adenosine triphosphate (ATP) to inorganic phosphate in the liver by about 50%, resulting in an ability to use oxygen more efficiently (30-50% increase), better tolerate acidosis and hypoxia (lack of oxygen) and live 2-3 times longer than a control group exposed to a low-oxygen environment (Dai et al., 2001).
In the few clinical studies available, cordyceps-treated subjects showed significant improvements in their level of fatigue (Cooper et al., 1999), memory and cognitive capacity (Zhu et al., 1998a), sex drive (Zhu et al., 1998b), oxygen uptake (Cooper et al., 1999; Talbott et al., 2002), and endurance exercise performance (Nicodemus et al., 2001). One human study (Zhu et al., 1998b) suggests that the increased libido reported in elderly subjects may result from DHEA (dehydroepiandrosterone) levels increasing from low to normal.
Dietary supplementation with cordyceps is not associated with any significant side effects, but a theoretical possibility exists for adenosine-containing supplements to induce a slight “blood-thinning” effect.
Until the publication of “Handbook of Chinese herbs and formulas,” Dr. Che Chem Engom in 1983, and the chemical composition of eastern plants “Hsu Cheng and Hong in 1985, on cordyceps has been very little known. In fact, the remarkable properties of this supplement have been on the tables of many researchers and practicing physicians in the Eastern traditional medicine. However, since the mid 80’s, with the filing of representatives of power sports from Eastern Europe, cordyceps fell under close attention of fans of fitness and bodybuilding.

Wild Edible Recipe: Sauteed Puffball Mushrooms

Yes! I did it! I love the confident feeling of learning something new.

Until yesterday I was sure of two edible mushrooms. Today I am sure of four. My two new delicacies are the Gem-studded puffball and the Pear-shaped puffball. I have a fifth under study.

Before I share this recipe, it’s time for my disclaimer: ALWAYS test for edibility.

When I gather mushrooms, I put each species in a separate paper bag. When I get home, I take them out of the paper bag and begin my visual study.

The mushroom under study right now is the fawn mushroom. I found one on a hike with “Wildman” Steve Brill last month. I have found it twice since, but did not eat it. I just studied the shape, how the gills were attached and the stem. “Wildman” has made replicas out of Sculpey – which is an excellent way to improve observation skills. It’s also fun.

I am cautious enough to consult other mushroom identification guides, but “Wildman” has the best photos and his sculptures are accurate. I am now making a spore print and when I do sample this mushroom, it will be a piece the size of a green pea.

THE RECIPE:

Sautéed Gem-studded (Lycoperdon perlatum) or Pear-shaped (Lycoperdon pyriforme) mushrooms:

1. Remove mushrooms from paper bag, trim dirt and wipe with a cloth or paper towel

2. Do not wash or immerse in water. Do not salt. That makes the mushrooms tough

3. Cut the larger mushrooms into bite-size pieces

4. Coat with olive oil and one-half teaspoon of lemon or lime juice

5. Set pan over low heat, then add coated puffball mushrooms

6. Cook until tender

Puffballs are fragrant when picked and they do have a distinct flavor, but it is delicate. I enjoyed it as a simple side dish.

Mushrooms and Walnuts With Sherry Recipe

This is a Spanish mushroom recipe that will delight any lovers of mushrooms in your household.

It serves around 6 people, and works well as a side dish or a main meal as long as you adjust the size of the servings.

Mushrooms With Sherry and Walnuts Recipe

You Will Need:

2 Tbls butter
2 Tbls canola oil
1/2 pound (3 cup) fresh mushrooms
1/2 c. finely chopped and roasted walnuts
2 Tbls sherry or fortified wine
1 T. freshly squeezed lemon juice
1 teaspoon orange peel, finely grated
2 Tbls parsley (chopped)
Salt (as required)

Instructions:

In a large skillet heat gently and melt the butter and oil together.

Turn the flame up to medium/hot and put the mushrooms in the skillet, saute them gently until they are tender.

Now add the walnuts, sherry, lemon juice and citrus peel. Saute the mix for about a minute, stirring well to make sure the mushrooms are covered with the liquid.

Add salt to taste, and sprinkle with chopped parsley just before serving.

Why Try Cooking This Recipe Yourself?

In these challenging times of economic turbulence, right now, more than ever, there are increasing reasons to start fixing delicious dishes in your own kitchen as an alternative to dining out in a restaurant

The first reason, obviously, is the fact that preparing meals in your own home can make a massive difference to your bank balance. Even for a beginner it is not too difficult to prepare a healthy dinner that is exactly as gratifying as a meal made by top chefs, and the cost is far cheaper.

If you fancy trying some new recipes, then try looking on the Internet, where you will discover many specialist recipe web sites providing recipe collections with collections including bread recipes and soup recipes.

Another factor to consider is that home cooking is a much healthier option. If you prepare food in your own kitchen you are able to be very selective in choosing the ingredients required for the recipe. For example, if you wish to use organic produce, it is up to you.

You can also visit your local grocer and hand check the produce you are purchasing yourself, and be completely sure that you are using the absolute freshest produce, with all their nutrients and vitamins intact.

It is also possible to prepare substantial recipes to suit specific diets. If you find you have a dinner guest who has a health conditions such as Diabetes or a heart condition, why not alter the recipe to make sure that they might safely enjoy it as well. Anybody who spent some time working in a restaurant kitchen can confirm that tremendous amounts of industrially processed foods are frequently used in their offerings, and, without doubt, this is not good.

If you are watching your waistline, you should also consider the impracticality of weight watching if you continually visit a restaurant. If you are trying to lose weight, there is nothing more irritating than dining at a great restaurant and receiving a meal that is simply too big for the diet you are following. Very few people have the will power to eat just the right amount. When you cook at home you can modify portion sizes and volumes to make sure that the food you are cooking is flavourful and nutritious but still acceptable for your specific diet.

This may come as a surprise, but, another advantage is that you get to spend more time with your family. Many people assume that dining out in a restaurant is easier than preparing a meal in your own home, however, realistic measurement proves that it is not. You need to change your clothes, on average, you might lose 30 minutes getting to your destination, then you choose what you want to eat and place your order, and that takes more time and eventually it still takes time for your food to be prepared. If you prepare a meal at home it can be changed into a family activity, convince your children or your spouse to pitch in and a first-class mail can be on the table in no time at all.

Mushrooms For Weight Loss: Nature’s Secret Strategy In A Small Package

What has lots of nutrition, including protein, can be used in facials, brewed as tea, strewn on pasta, blended into smoothies, eaten alone, and used as medicine? You guessed it: MUSHROOMS. Yes, these versatile, wonderful living things that they are!

It is almost incredible to think that mushrooms, members of the Kingdom Fungi, can be so tasty, interesting looking, distinctive in smell, have 14 thousand species with several thousand edible, be so diversely nutritious and have considerable medicinal properties.

RECOMMENDED DAILY ALLOWANCES (RDAs)

The Institute of Medicine (IoM) is part of the National Academy of Sciences, which is non-governmental, commissioned with setting the Recommended Daily Allowances (RDA) that we all use as some measure of correctness, for nutritional values, even though we rarely question what criteria is tested and by whom. According to one of the editors of these measurements, Professor Robert Reynolds, formerly of University of Chicago, the system has many flaws because a small amount of money is allotted to studying this information.

Roberts says that only half of us fall into the “average” category for Recommended Daily Allowances, and we have to eliminate the top 3% healthiest people to boot. The measure does not apply if we are sick, if we are overweight, if we are over 60, if we are stressed, if we take medication, if we smoke, if we eat refined and processed, unhealthy food that does not consist of 2,000 calories a day.

Makes me wonder how much it would cost to coordinate a redo of the RDA program using already existing research data with values for all the people the current system leaves out. Studies are massively expensive when done from scratch, so using secondary data would cut the costs.

The current Recommended Daily Allowances use sparse and outdated data, in many cases. But it is still useful.

The nutritional information that we see on packaging in the United States is accurate for healthy people who eat right, don’t smoke, don’t weigh too much and don’t get stressed out. And these values, themselves are increased by about 25% as a buffer for the nutrition lost in cooking.

NUTRITIONAL FACTS

The following nutrients make white mushrooms quite valuable and unique. The numbers in parentheses represent percentage of daily needs in an average person.

B Vitamins, aside from all their other benefits, are being looked at to reduce ADHD and slow Alzheimer’s.

Thiamin(e), B1, helps metabolize sugars and amino acids. (4%)

Riboflavin, B2 metabolizes carbs into energy. (17%)

Niacin, B3, increases the level of high density lipids (HDL), the good cholesterol, in the blood. (13%)

Pantothenic Acid, B5, turns carbs and fats into usable energy and assures healthy fats in cells. (10%)

Pyridoxine, B6, balances sodium (Na) and potassium (K). (4%)

Folic Acid, B9, is needed for DNA synthesis and repair and for cell growth. (3%)

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Choline helps in cell membrane synthesis.

Betaine regulates fluid movement across cell membranes (osmosis), assists in membrane work and neurotransmission of acetylcholine.

Omega-6 Fatty Acid is one of the 2 essential fatty acids required for cellular processes and must be in balance with Omega-3 Fatty Acids to keep inflammation down and cell function up. Both are essential and must be consumed. Therefore, get those walnuts and flax seeds to balance with Omega-3s.

Copper assists with iron uptake and cell metabolism. It also protects our cardiovascular system. (11%)

Phosphorus forms part of the structure of living molecules (DNA,RNA). (6%)

Potassium helps the body process sodium. It is also important in preventing muscles from contracting. You’ve heard someone recommend that you go eat some dried apricots or a fig if you have leg cramps, right? They’re high in potassium. (6%)

Selenium helps with cell function.

Vitamin D, which is produced by changing a sterol, ergosterol, into Vitamin D2, with ultraviolets present in the sun. (This is similar to the way we get vitamin D from the sun, except that we use 7-hydrocholesterol and synthesize Vitamin D3. (3%, which may be higher if the mushrooms were exposed to ultraviolet light)

Mushrooms also contain 2% of the RDA for Vitamin C, Iron, Magnesium, Manganese and Zinc.

Mushrooms are about 15 calories for a cup, with 2 grams of protein and 2 grams of carbs, with only 1 counting since 1 of those grams is total indigestible fiber that helps with digestion and does not turn to glucose before it gets to the colon.

HEALTH BENEFITS

1) Research from Beckman Research Institute, Duarte, California, found that white mushrooms contain conjugated linoleic acid (CLA), which reduces high estrogen level risks like breast cancer. Other studies at the same institution showed that white mushrooms have a similarly beneficial effect on prostate cancer.

2) Eating white mushrooms seems to block production of inflammatory molecules, good for reducing many types of inflammation which is basically any type of immune compromise or sickness.

3) Mushrooms, in general, are known for their anti-oxidant properties. L-ergothioneine, one of the anti-oxidants that is found in white mushrooms can be found in shiitake mushrooms with 5 X as much. So, different species are known to have different health accolades.

4) Mushrooms have a low glycemic load (2), which means that they don’t cause sugar levels to change rapidly. Their fibrous material is, in part, responsible for this.

5) Inflammation Factor is low (-4) which suggests that they will not contribute to inflaming the body. Mushrooms are also known for reducing it.

6) Mushrooms are known to improve the immune system and cognitive function.

7) The last and most important benefit for the WarriorsOfWeight.com Community is that THEY MAKE US FEEL FULL AND SATISFIED while we ingest very few calories and much nutritional value.

COOKED VS. RAW

Many of us profess that raw foods have to have higher nutrients when raw. With mushrooms, according to research cited in Scientific American by Sushma Subramanian, some veggies, including mushrooms, when boiled or cooked for a short time, increase antioxidants and other properties as the cell membranes break down and release the nutrients. Check out the recipe below, the way I’ve been eating mushrooms for years. And work the stems in somehow, even if they don’t taste quite as creamy. Full of nutrition.

TOXICITY CAUTION: MUST READ

Mushrooms from the Agaricus Bisporus species, which is the species to which white mushrooms and many others we eat belong, reveal the presence of small amounts of hydrazine compound derivatives, agaratine and gyromitrin. These substances are known carcinogens when delivered to mice in extremely high doses in short time periods. There has never been a proven case that cancer has been caused by eating mushrooms.

Most researchers recommend that consideration be given to this fact and point out that cooking the mushrooms reduces the contents of the toxins.

Confirm that you do not feel allergic or headache-y from eating a small amount of mushrooms before you eat a larger portion. Sometimes, people can have adverse reactions to eating them. I had a small headache from adding a mushroom supplement once. It was mild but lasted several days.

It should also be noted that, according to Joshua Rosenthal’s nutrition program, mushrooms are in the top 15 foods with least residue from pesticides, although I have no knowledge of how he got this number. It’s always better to eat organic food which means it was not sprayed.

ACTION STEPS

1) Take a little time to read more on mushrooms. They are fascinating.

2) Add a recipe of a small serving of mushrooms to your daily food several times this week, using caution as advised. Notice how the mushrooms fill you up. Or just eat one mushroom a day.

3) Make a special mushroom recipe that suits you well. Consider not adding sugar, fat or salt. Give it to a friend or school mate.

CONCLUSION

There are so many benefits to mushrooms. They can be used in so many ways: as antioxidants, antivirals, an anti-migraine remedy, for anti-cancer treatment, as anti-psychotics, for daily nutrition, improved memory and beauty care.

The wealth of vitamins, minerals, essential fatty acids and overall healthy properties make it a super food. After seeing all of what it does, consider telling everyone you’re adding it to your day.

Easy Cream of Chicken and Mushroom Soup

As a way of moving closer to a more natural diet, I am gradually finding ways to make cooking hot soup that are closer to nature, are satisfying, have more protein, less carbohydrate, no wheat, sugar or nasty ¨cooking¨ oils. Especially in winter, chicken cooked in its bones has been used by Arabs and Jews worldwide. It is now known to have anti-inflammatory properties and suspected to have calming properties too. I am an atheist with regards to the low-fat god that many worship, and so this recipe uses real cream. I am still losing weight and gaining health, so it is paying off for me. The herbs are fresh, as I avoid irradiated herbs whenever possible. If you do not find sage and basil, experiment and see what you can use. Suggestions include tarragon, thyme, and maybe some rocket. The mushroom croutons remove the need for bread of any sort, as they are very satisfying.

I am not a nutritionist; rather, I experiment with old recipes from real ingredients and make them easier to make. This recipe is almost as easy to make as opening a can. If you plan it right, you only spend about 5-8 minutes preparing this soup.

So without further ado, here is your recipe. It feeds about 3-6 people.

Soup Ingredients

4 chicken thighs or 6 chicken drumsticks, with the bones in
2 1/2 big potatoes, or about 5 medium ones, roughly cut into small pieces
Quarter of an onion, roughly cut into small pieces
3-5 leaves of sage
2 sprigs of basil
500 g of mushrooms for the soup
1/4 tsp ground cinnamon
salt and pepper to taste
250 ml fresh cream

Wheat-Free Croutons Ingredients

250-500 g of mushrooms (depending on how many people), sliced or thinly chopped
3 tbs butter
1 tsp chopped garlic (I get chopped garlic with fresh herbs from the supermarket. Or you can add the herbs, as below)
sprinkling of mixed herbs, such as thyme, marjoram, etc
liberal sprinkling of salt (reduces the amount of butter needed to fry the mushroom croutons)

Add all the soup ingredients in one big pot. It is easier to quickly cut the vegetables just before they go into the pot. Don´t bother to peel the potatoes. Then almost cover them with water – the water comes up to almost the top. Bring to the boil and then allow to simmer for about 40 minutes, while you go about doing something more interesting. When the time comes, take out the chicken onto a plate with a fork and leave it to cool whilst you put the remaining soup ingredients through a blender. Then, put the soup vegetables back on a gentle heat whilst you cut the chicken out of the bones with a knife and fork or with your hands. Add the chicken to the pot as you cut it out. Throw away the bones.

Leave the soup to cook just a little more on low heat as you melt the butter in a frying pan with the garlic. This is a good time to quickly chop up the crouton mushrooms, if they are not already sliced. Just add to the butter mixture and sprinkle with salt. Take care not to burn the butter. Stir quickly, then cover. Cook for about a minute, then take off the cover and cook whilst stirring till soft.

Take the soup off the heat, add the cream and give the mixture a quick stir. Serve with mushroom croutons on top of each bowl. Enjoy with loved ones on a cold winter´s day.

Healthy Diet Recipe – Oatmeal With Wood Ear Mushroom And Vegetables

Wood ear mushroom (Auricularia polytricha), is one of the most popular mushrooms in culinary world especially in Chinese cuisine. It is more commonly known as tree ear, dry black fungus, silver ear, mook yee, or cloud ear. Cloud ear is a different type of mushroom but it is almost similar to wood ear mushroom. It is called wood ear mushroom because it grows on a living or dead wood and looks like an ear. The dried and fresh types of wood ear mushroom are available on the market.

Wood ear mushroom has a solid form and thick skin. Its texture is similar to jelly. Fresh mushrooms will be crunchy when cooked. Adding the mushrooms into a soup will certainly give a unique texture and taste. The flavor of this mushroom is not as strong as other mushrooms such as oyster mushroom or shitake. This mushroom has a little forest fragrance and earthy taste.

Dried wood ear mushrooms are rich in vitamin D, vitamin B1 and B2. In some research, it is concluded that this type of mushroom is second highest in fiber. It contains iron three times as much as in animal liver and calcium twice as much as in milk. It is also believed to have many health benefits such as to prevent heart disease and blood coagulation. Some sources stated that it has some substances that can help lower cholesterol levels, prevent atherosclerosis, prevent cancer, relieve hemorrhoids symptoms, and improve digestive health.

Here is a wood ear mushroom recipe you can try. This is for two servings.

Ingredients:

– 10 grams of wood ear mushrooms (soaked in water for one hour)]
– 500 grams of water
– 2 tablespoons of instant oatmeal
– 70 grams of frozen vegetables
– Half a teaspoon of salt
– Half a teaspoon of ground pepper
– Half a teaspoon of garlic powder

How to make it:

– Bring water to a boil, put in the mushrooms. Cook them for a while.
– Add salt, pepper, and garlic powder. Stir it well.
– Add the oatmeal gradually.
– Add frozen vegetables into it. Cook for a while.
– Ready to serve.

A few serving tips for variation:

1. Serve it along with your daily meals.
2. Put in extra chicken or beef meat for extra protein.

Nutrition facts

– Energy: 85 calories
– Fat: 1 gram
– Carbohydrate: 15 gram
– Fiber: 9.5 gram
– Protein: 3.7 gram

Healthy, Easy, Quick Recipe of Chicken With Shiitake Mushrooms

There are many chicken with shiitake mushrooms recipes in the web but today this is my very own recipe that I learned from my mum. This is one of my all-time favourite dishes. I used to help my mum to prepare for dinner but the work I was asked to do was only washing the vegetables and may be some cutting work. One fine day, mum gave me a chance to do some cooking, I was delighted when I heard that. While I was cooking, she would stand by my side and supervised me. When I went to college and shared a flat with some friends, I cooked this dish several times and the results turned out to be good, I guess all the hard work I did paid off. Some tips when you are cooking the mushrooms, you can also just cook the whole mushroom after you cleaned it but it takes longer to cook, maybe another 15-25 mins, it also depends on how big are the mushrooms. The full-sized mushrooms are more juicy. Shiitake mushroom is good for health, as it boosts up your immune system and it also has antioxidants that’s great for fighting free radicals in the air (which fights aging in a way).

Servings: 2 *Note that the suggested serving here is for 2 persons, with the assumption that this dish is served along with rice. You may tweak the amount of ingredients used, according to your personal preferences. For example, you can use 3 chicken thighs and more mushroom if you intend to consume this dish with no side serving.

Ingredients:

4 Dried Shiitake Mushrooms or Chinese mushrooms
2 Chicken Thighs
3 cloves of garlic, chopped them to small pieces
1 tablespoon oil
1 teaspoon of soy sauce, you can use 1 teaspoon of salt if you do not have soy sauce, adjust to suit your own taste
1/4 cup of water
1 or 2 spring onions to garnish (optional)

Cooking Instructions:
1. Place mushrooms in a small bowl, add enough hot water to cover them and soak for 15 minutes. This is to make sure the dirt in the mushrooms are clean away. Drain the hot water, wash the mushrooms and cut into shredded pieces.

2. Take the chicken thighs’ skin off and cut the meat into bite-sized pieces.Heat the oil in a medium saucepan or wok over medium-high heat. Stir-fry the garlic for 30 seconds, then put in the mushrooms and stir-fry for 1-2 minutes.Then add the chicken and stir-fry for 1-2 minutes on each side until lightly brown.
3. Add the water, reduce heat to medium and then simmer for 10 minutes. Add the water, reduce heat to medium and then simmer for 10 minutes.
4. Finally, add soy sauce or salt and stir-fry for another 1 minute and serve the dish with some spring onions on top as garnish. As you can see, this is an easy simple dish that anyone can easily and quickly prepare at the comfort of your home. Cooking can never be any simpler.

 

Portobello Mushroom Recipe and More

Portobello mushrooms contain potassium, sodium, phosphorus, and antioxidants important to the body. A Portobello mushroom is actually just a brown crimini mushroom that has grown to 4″-6″ and diameter. This is the point that a crimini mushroom is named a Portobello. Always select firm, plump, solid mushrooms when shopping and avoid the dried looking ones because that is usually a sign of decomposition. The mushrooms should keep fresh about 5-6 days and if cooked, can be stored and frozen for several months. You can grill, oven roast, or sauté the mushrooms and can be prepared as a dish in themselves or cut up and added to sauces, salads, or used in place of meat dishes due to its heavy, earthy nature (similar to eggplant in that way).

There are some wonderful health benefits to adding mushrooms to your diet. A study has even showed that women who consumed fresh mushrooms daily were 64% less likely to develop breast cancer, and those that combined a mushroom diet with regular green tea consumption actually reduced their risk of breast cancer by nearly 90%… Talk about some serious health benefits!

One of the most popular appetizers at my restaurant is a baked Portobello mushroom with roasted peppers, chopped tomato, and goat cheese. I am glad to share this simple yet deliciously wonderful mushroom recipe with you!

Portobello Mushroom Dish
Prep time: 10 minutes
Ready in: 20 minutes
Serves: 6

Ingredients:

– Portobello Mushroom
-Olive Oil to drizzle
-1 cup roasted red peppers, chopped
-1 medium sized ripened tomato, chopped
-Goat or Feta cheese to sprinkle
-3 Cloves garlic, chopped
-2 tbsp basil pesto

Directions:
Drizzle the mushroom caps with olive oil. Spoon the roasted peppers, tomato, goat/feta cheese, and garlic into the center of the mushroom. Drizzle with pesto. Bake in preheated oven at 300 degrees for 8-10 minutes. Serve hot as an appetizer or on top of mixed greens as an entrée.

Note: Artichoke hearts may be added for a heartier appetizer or meal. A drizzle of balsamic vinegar adds a tasty and flavorful dimension to the dish. Grill jumbo shrimp and place on top of the mushroom with lemon wedges and in the center of the plate for an impressive look.

Nutritional Information:
Serving size: 1/6 recipe, Calories 96, Total Fat 7g, Saturated Fat 3g, Cholesterol 8mg, Sodium 90mg, Total Carbohydrates 6g, Dietary Fiber 2g, Protein 4g

Shaw H. Rabadi, restaurant owner/chef/author, invites you to Eat, Drink, and Be Mediterranean with him for a happier, healthier life!

Preparing and Eating Mushroom Recipes

The mushroom was once thought of as an unworthy type of organism. It is grown in strange conditions and sometimes in some very strange areas. It is not very attractive. What is there to like? Well, today the mushroom has been upgraded to an almost “royal” status. It has been touted as helping everything from headaches and your immune system to fighting cancer! And the mushroom perks up so many recipes that they might be called mushroom recipes! Now, what is NOT to like? Why not find ways to add this magical fungus to many of your recipes?

There are several different kinds of mushrooms from which to choose. But, please do your choosing at the grocery store. Unless you are an expert, this is not one growing thing that you want to pick yourself! Many, of course, can be poisonous, and you don’t want to take that chance. So when looking for mushrooms for your mushroom recipes, the approved grocery store is your best place!

Mushroom recipes don’t have to be special recipes. You can take a recipe that you like and just add mushrooms to it. This works especially well for beef and chicken recipes, but there are vegetarian dishes that it works for too. A side of broccoli can be immediately perked up when a few mushrooms are added. Sometimes you can even substitute mushrooms for your meat. Thick and meaty Portobello are great for this. Many people use a big Portobello mushroom instead of a burger. It is delicious when cooked on the grill and topped with a piece of cheese for a cheeseburger!

The thing about mushrooms is that they can be very versatile in both flavor and texture. If mushrooms are added to a soup, they make their own creamy gravy thickening the soup automatically. They also dress up a dish. Sautéed mushrooms spread on top of a steak make for a very fancy dish! It also adds a little bit of a softer texture to the dish.

Sometimes people are a little intimidated about mushroom recipes. They are not sure how to go about preparing these gems. The biggest mistake people make is when cleaning the mushrooms. If you soak them in water to try to clean them, you will be left with a soggy mess that you are not able to cook with very easily. Mushrooms work best when wiped with a damp paper towel. You don’t want to soak them unless the recipe calls for this. Wiping them with a damp paper towel can be a bit messy, but it is definitely the best way to clean them. Or better yet, buy the ones that have already been cleaned. This is a huge time saver!

Since the mushroom has been proven as being very beneficial to your health, you definitely want to have some mushroom recipes to pull out. With their antibiotic qualities, they should be a regular addition to your meals all year. Adding mushrooms not only provides some healthful qualities, they can make you look like a gourmet cook when you present your dishes!