Mushrooms ~ I love ’em! I didn’t always. As a child, they were up there with
liver and turnip…but now….mmmmm. I love mushrooms.. whether it’s Crimini, Portobello,
Shitake, Oyster, white, brown, Morels, or Chanterelles… Ontario is a plentiful paradise for mushrooms!
As an herbalist, medicinal mushrooms are a part of my practice and in this case we are talking about Reishi, Turkey Tail, Chaga, Maitake to name a few. These magic mushrooms ~ no, not the magic mushrooms from that rock concert years ago…LOL.. are a treasure in our herbal apothecary. That’s another post…coming soon!
Reishi and friends are truly a gift from nature in the realm of immune boosters and definitely anti-cancer fighters.
In the kitchen, here are 4 of my favourite ‘very adaptable’ mushroom recipes!
- 3 portobello mushrooms, stems removed and chopped into cubes
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 3 tablespoons pure maple syrup
- Celtic sea salt and freshly ground pepper to your taste
- Mix all ingredients together and allow them to marinate for 2 hours or as long as 2 days.
- Portobello mushrooms, stems removed
- Balsamic vinegar
- Salt + Pepper
- Optional: chopped fresh thyme or oregano or rosemary or Herbes de Provence
- Pour a small amount (1-2 tbsp) onto each mushroom, where the stem used to be!
- Allow to 'marinate' for 30 minutes to several hours. (Place in ziplock bag in fridge if planning to prepare hours ahead)
- Put directly on the rack of BBQ and grill over medium heat.
- Add S + P . If adding finely chopped herbs, do so just before serving.
- 3 tbsp butter
- 1 medium onion, finely chopped
- 1 lb fresh mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tamari (or light soya)
- 1/4 tsp Black pepper
- 1/2 tsp thyme, dried or fresh (optional)
- In a large skillet, melt butter over medium heat.
- Saute onion for 1-2 minutes to soften.
- Add mushrooms ~ saute 4-5 minutes or until the liquid from the 'shrooms is released.
- Reduce heat to low and add garlic, tamari, pepper and thyme if using.
- As you continue to cook the mixture, it thickens after about 5 minutes.
- This is so delicious served on just about anything!
- As suggested by the folks at 'mushrooms Canada', this is perfect on thin baguette slices and pairs
- very well with cream cheese or 'chevre'.
- I like to make thin garlic toasts from 'ficelle' (thin baguette)
This is what I typically have in my kitchen, but use what you have. Mushrooms love these and many more herbal ‘friends’!
If fresh not available, use dried. Try to update your pantry ever 4 months if possible. Buy small amounts of herbs or dry your own if you garden. Fresh and then dried from the garden? Probably retain their ‘powers’ longer.
- 2 Pounds Fresh Mushrooms
- 2 Garlic Cloves, finely chopped
- 1/3 Cup Olive Oil
- Salt & Pepper
- 1/4 Cup Chopped Fresh Parsley
- 1 Teaspoon Fresh Sage, finely chopped
- 1 Teaspoon Fresh Rosemary, finely chopped
- 1/2 Teaspoon Fresh Thyme, finely chopped
- 1 Teaspoon Balsamic Vinegar
- Preheat the oven to 350 degrees F.
- Remove the stems from the caps, and cut into 2 inch pieces.
- Mix the olive oil with all ingredients (except balsamic vinegar)
- in an ovenproof casserole dish. (I have a 'deep' baking sheet that works well)
- Add the mushrooms, and mix well, ensuring all mushrooms are 'coated'
- Bake for about 35 minutes.
- Remove from the heat, and drizzle with the balsamic vinegar.