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MUSHROOM OVERVIEW
Unique chemicals in raw, cooked and dried mushrooms may help boost immunity, fend off infections and fight cancer -- as well as counter high blood sugar, high cholesterol, high blood pressure, inflammation and blood clots. In ancient Egypt and Asia, mushrooms were a sacred longevity tonic; in Europe, the mummified 5,000-year-old "Ice Man" was found with a medicine kit of dried mushrooms.
BUILDING THE IMMUNE SYSTEM & FIGHTING CANCER
Eating common white supermarket mushrooms - from baby buttons to large stuffers - may help ward off breast cancer, suggests new research at the Beckman Research Institute of the City of Hope in Duarte, California. Extracts of white mushrooms slashed estrogen production up to 50 percent. That is important because estrogen can spur growth of breast cancer. Shiitake, portobello and crimini mushrooms had similar actions.
A major new worldwide review of mushroom studies by Cancer Research UK reports that many mushrooms can stimulate immune functions. Of those, the most popular is the shiitake mushroom. Its active chemical, lentinan, increases natural killer cells and lymphocytes to help fight infections and cancer, and it also has direct antiviral activity. In Japan, where many studies show that mushrooms have anti-cancer properties, lentinan is approved in cancer treatment. A recent study in Japan found that farmers who regularly ate mushrooms, primarily enoki, had a 40 percent lower death rate from cancer than those who ate few mushrooms.
The "king of medicinal mushrooms," now being researched extensively, is the maitake, a large fan-shaped tree fungus. It is said to convey super immunity. "Maitake is one of nature's richest sources of beta-glucans - which are among, or even may be, the most potent natural immune forces ever discovered," Harry Preuss, M.D., a physiology professor at Georgetown University School of Medicine, writes in his book Maitake Magic.
He says that by stimulating immune responses, the maitake may help combat cancer. Recently, the Food and Drug Administration approved testing a compound called maitake D-fraction in treating advanced breast and prostate cancers. It has promise against lung, liver and brain cancers, too, Preuss says.
Edible maitake mushrooms are sold at some gourmet stores. Maitake capsules, pills, liquids, powders and teas are found in health food stores. For information on the maitake D-fraction used in cancer research, call 800-747-7418 or visit maitake.com.
OTHER BENEFITS OF MUSHROOMS
Scientists say compounds in maitake and shiitake mushrooms may help lower blood pressure. A black, rubbery Chinese mushroom called moer, or tree ear, is a potent blood thinner and possibly lowers cholesterol. Tests at George Washington University identified the mushroom's blood-thinning chemical as adenosine, described as "similar to aspirin." Adenosine also accounts for blood-thinning properties of onions and garlic, researchers said.
USING & STORING MUSHROOMS
Refrigerate mushrooms in loosely closed paper bags - not airtight plastic bags (moisture condensation hastens spoilage).
Properly stored mushrooms last five days or more. Wipe mushrooms with a damp cloth or paper towel to remove bits of peat moss. Do not soak mushrooms in water.
MUSHROOM RECIPES - ASIAN MUSHROOM SOUP
4 cups fat-free, reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups assorted mushrooms, sliced (white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or substitute 2 cups cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper, to taste
Optional: 1 tablespoon mirin (sweetened rice wine)
In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.
Serves: 6.
Per serving: 163 calories, 19g protein, 3g fiber, 16g carbohydrates, 2.6g fat (0.5g saturated), 940mg sodium.
MAITAKE MUSHROOMS
Maitake (Grifola frondosa) is a mushroom that has a long history of use in traditional Chinese and Japanese herbology and cooking. Maitake is a Japanese mushroom closely related to polyporus used in Traditional Chinese Medicine. The word Maitake is literally translated from Japanese as "dancing mushroom," so named because in ancient times people who found Maitake could exchange it for its weight in silver, leading to their dancing in celebration. Maitake is recognized by its small, overlapping tongue- of fan-shaped caps, usually fused together at the base of a host tree stump or on tree roots. It grows wild in Japan, as well as in some wooded areas in eastern North America. Because maitake is difficult to cultivate, however, only relatively recently have the mushrooms become widely available.
Maitake is considered an adaptogen, which means that it helps the body adapt to stress and normalizes bodily functions. Its healing properties are thought to be related to its high content of a polysaccharide called beta-1,6-glucan, which is considered very powerful. In laboratory studies, this substance has been shown to prevent carcinogenesis, inhibit the growth of cancerous tumors, kill HIV, and enhance the activity of key immune cells known as T-helper cells or CD4 cells. Maitake may also be useful for diabetes, chronic fatigue syndrome, chronic hepatitis, obesity, and high blood pressure.
Maitake has proven itself to be an effective cancer fighter. In laboratory tests, powdered Maitake increased the activity of three types of immune cells-macrophages, natural killer (NIK) cells, and T cells by 140, 186, and 160 percent, respectively. A Chinese clinical study established that Maitake treatment reduces the recurrence of bladder surgery from 65 to 33 percent. Researchers have found that Maitake, when combined with the standard chemotherapy drug mitomycin (Mutamycin), inhibits the growth of breast cancer cells, even after metastasis. Maitake also protects the liver. Chinese doctors conducted a controlled trial with thirty-two patients who had chronic hepatitis B. The recovery rate was 72 percent in the Maitake treatment group, compared with 57 percent in the control group. Hepatitis antigens disappeared in more than 40 percent of the Maitake patients, indicating the virus had been purged from the liver. Laboratory studies also show that Maitake protects liver tissue from hepatitis caused by environmental toxins such as carbon tetrachloride and paracematol. These compounds go through a two-step process in the liver in which they are first activated into toxic forms and then deactivated into harmless forms. Since Maitake helps the liver handle chemical poisons in both steps, it protects this organ against a broad range of potential toxins. Finally, maitake provides nutritional support by enhancing the colon?s ability to absorb micronutrients, especially copper and zinc.
Research suggests that maitake is better absorbed than other mushrooms, such as shiitake, and it is almost as effective when taken orally as it is when taken intravenously. Maitake can be added to cooking, or taken intravenously. Maitake can be eaten in food or taken as a supplement in teas, tinctures, powders or encapsulations. Buy organically grown dried mushrooms (to use them in cooking, soak them in water or broth for half an hour), or purchase maitake in capsule extract, or tea form. Some of the capsule supplements contain a small amount of vitamin C, which enhances the effectiveness of the active ingredient in maitake by aiding in its absorption.
PRECAUTIONS
Studies have shown that Maitake can induce interferon production which may have an effect if you are on a strict interferon prescription. Please consult your practitioner if you are on a interferon prescription.
MAITAKE MUSHROOM RECIPES - MAITAKE RICE PILAF
2 cups washed, uncooked long grain white/brown rice (a little wild rice mixed in is good too)
4 cups chicken or bean stock
1 cup lentils, cooked
2 to 3 cups chopped Maitake mushrooms
1 cup coarsely chopped onions
1 cup coarsely chopped celery
2 cloves garlic, minced
1 cup chopped peanuts or almonds
1 tablespoon parsley
1 tablespoon allspice
3 tablespoons olive oil
Salt, pepper, cayenne pepper to taste
In a large saucepan, sauté Maitake mushrooms and garlic in olive oil over medium-high heat for 15 minutes, adding parsley, onions, celery and pepper after 10 minutes. Add rice and stir for another 3 minutes, then add stock, lentils, allspice and salt. Stir again, then let sit until mixture is boiling gently. Reduce heat and cover. Let simmer for 20 minutes, then check mixture. If all of the liquid has cooked out by that time, add 1/2 cup extra liquid (extra stock, some sherry, some soy sauce, etc.), salt, cayenne pepper to taste, peanuts/almonds, and cook for 15 more minutes. Let cool uncovered for 5 minutes and serve with a dollop of plain yogurt on top.
MAITAKE MUSHROOM RECIPES - SAUTÉED MAITAKE
In the fall, pick young maitake mushrooms before they become powdery or bleached. Bring them home and trim the leaflets with some of the stems. Put them in a bowl of water and salt to rid them of the insects (cold water). They are then drained, patted dry with paper towel and cut up into smaller pieces. Dice up a Vidalia onion and cover the bottom of an iron skillet with them, put the mushroom on top, then add a full crushed garlic bulb on top of the mushrooms, cover and slowly cook them down until most of the moisture is gone. Add a cup or so of burgundy wine and a stick of butter, occasionally some sesame seed oil or other flavorings, and cook it down again. When they are cooked down, cool them, and package them in (small portions) small zip lock sandwich bags. Roll them up and put the date and contents on the bag with a Sharpie marker and then put them in the freezer. When you want a nice steak (goes well with venison or moose), take out a package, thaw it and add to the dish. They are also awesome in an omelet.
MAITAKE MUSHROOM RECIPES - MAITAKE BREAD PUDDING
May be used as a side dish for a special occasion or as a main dish when it is cold and rainy outside.
Filling:
1/2 pound of mushrooms (fresh bolletes or shiitakes or dried maitake mushrooms can be substituted)
1 clove garlic
1/2 onion
2 tablespoons olive oil
Bread Pudding:
1/2 loaf of bread
3 eggs, beaten
1/2 cup grated Parmesan cheese
1 tablespoon of minced Italian parsley
1/2 teaspoon salt (approximately)
pepper to taste
1/2 cube or 1/4 cup butter
2 cups homemade stock (chicken, vegetable or beef)
Step One: Sauté onions and garlic until transparent and then add mushrooms. Continue until mushrooms are golden brown. Salt and pepper to taste. Let cool.
Step Two: Butter the inside of a soufflé pan. Slice the half loaf of bread. Butter both sides of each slice of bread and put an even layer on the bottom of the pan. Put the cooked mushroom over the first bread layer. Combine the eggs, cheese, salt, pepper and parsley. Pour one half the mixture over the mushroom and bread layers. Cover the mushroom layer with one more layer of buttered and sliced bread. Pour the remaining eggs cheese mixture over the top bread layer. Pour approx. two cups of stock (you could even use mushroom stock) over the bread mushroom mixture. It should just come to the top layer of bread.
Let the mixture absorb the stock for at least one half hour. It could even hold overnight in the refrigerator. Bake 15 minutes at 400°F. The pudding will puff up and get a beautiful golden brown crust on top. Carefully run a knife around the inside of soufflé pan, and invert on a plate to unmold this beauty. Serve with a small amount of Parmesan cheese, if desired.
MAITAKE MUSHROOM RECIPES - TEA
Use 2-4 grams (0.07 to 0.14 ounces) maitake mushrooms daily prepared as a tea. The daily amount, taken as tea, should be split between morning and evening. The dried mushroom can easily be ground to a powder in a coffee grinder.
Bring the tea to a boil, and then reduce to a simmer. For maximum benefit you can simmer the tea from 2-4 hours, although a fairly strong tea can be made in 20-30 minutes. The grounds can be re-heated with benefit, discard the grounds when they no longer produce color in the tea.
Filter the tea through a coffee filter before drinking. As mentioned the grounds can be re-used as long as they produce color in the tea. Any unused portion of the Maitake tea can be refrigerated and used up to two days later. Shake the stored tea before using it.
MAITAKE MUSHROOM RECIPES - MUSHROOM GRAVY WITH NOODLES
1 pound fresh mushrooms (e.g., mixture of oysters and maitake), coarsely chopped
1 large onion, chopped
1 cup dry wine
1 cup soup stock
1 tablespoon of brown sugar (or use a sweet wine and leave out the sugar)
several tablespoons oyster sauce
1/4 cup flour
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper to taste
Heat a tablespoon each butter and olive oil in a large non-stick skillet (or a wok) over high heat. Add onion and cook until it begins to brown. Add mushrooms and keep stirring until they just begin to cook (the volume in the skillet will decrease quite a bit) but BEFORE a lot of juice begins coming off. Add flour, and immediately mix well. Continue cooking until the mushrooms are done. The flour will coat the mushrooms and get pretty pasty but it works out. Add dry wine and stock, brown sugar and oyster sauce. Stir well - the mixture will thicken. Add more stock if needed to produce a gravy consistency. Reduce heat to simmer, taste and add salt/pepper if needed. Simmer for another ten minutes, stirring frequently to prevent burning. Serve over noodles, toast, potato pancakes, or whatever you might need a gravy for. This gravy freezes extremely well. Put it up in pint freezer containers whenever you have surplus mushrooms, and pull one out for all kinds of quick meals. In particular, whenever a recipe calls for a can of mushroom soup or while the mixture is simmering, you can add a generous shot of Worcestershire sauce and about 4 cakes of cream cheese (fat-free can be used) and stir well until it melts in. Cool, and you have a truly wonderful mushroom spread.
MAITAKE MUSHROOM RECIPES - CHICKEN & CAULIFLOWER IN CREAM SAUCE
2 chicken, inner breast fillets
7 ounces cauliflower
3.5 ounces Maitake mushrooms
6 asparagus, canned
1-2 green onions
ginger, as required
vinegar, as required
salt, as required
salad oil, as required
Chicken Fillet Marinade:
1 tablespoon sake rice wine
a dash of salt
a dash of pepper
1 teaspoon powdered starch
Seasonings (to be heated):
10.6 ounces water
5.3 ounces milk
2 tablespoons fresh cream
1 tablespoon sake rice wine
2/3 teaspoon salt
a dash of pepper
powdered starch dissolved in water, as required
1 tablespoon salad oil
1. Cut and separate the cauliflower into bite-sized pieces. With your hands, tear the Maitake mushrooms at random. Cut the asparagus in halves. Cut the green onions at random, and the ginger into thin strips.
2. Take out the chicken tendons and cut the fillets into thin strips. Add the seasonings to the chicken fillet strips and pour the marinade over it.
3. In boiling water, add a dash each of vinegar, salad oil and salt. Boil the cauliflower, remove and set aside. 4. Boil the Maitake mushrooms briefly, remove and set aside.
5. Add the chicken strips one at a time, and briefly boil. Remove and set aside.
6. In a wok, heat 2 tablespoons of salad oil. Fry the green onions and ginger. When you can smell the aroma, add the water, cauliflower, Maitake mushrooms, and chicken fillet strips. Add sake, salt and pepper to taste. Heat once again. Then add the asparagus, milk, and fresh cream and heat briefly. Thicken with powdered starch dissolved in water, and stir in salad oil. Transfer to a serving dish. Makes 4 Servings.
MAITAKE MUSHROOM RECIPES -SAUSAGE & MUSHROOM RAGOUT WITH POLENTA
8 sausages
1 ounce onion
9 ounces Japanese mushrooms (maitake, shimeji)
1.7 ounces white wine
7 ounces tomato paste
3.5 ounces bouillion
3 tablespoons parsley, finely chopped
Pinch of oregano
1 clove garlic
1 small dried red chili
0.35 ounces Parmesan cheese
Olive oil as required
Polenta:
3.5 ounces polenta (ground maize)
28.2 ounces water
1 ounce olive oil
0.7 ounces butter
Pinch of salt
1. To cook the polenta, bring the water to a boil and add the olive oil, butter, salt and polenta one by one. Simmer over low heat for 30 minutes stirring occasionally.
2. Separate the mushrooms into small clusters, finely chop the onion and seed the chili. Chop the garlic clove in half, peel and crush.
3. In a frying pan stir-fry the olive oil, garlic and chili pepper over low heat until fragrant. Add the sausage and stir-fry. Add the onion and mushrooms and stir-fry further. Season with salt and pepper.
4. Add the white wine and bring to the boil. When most of the liquid has evaporated, add the tomato paste, bouillon, parsley and oregano and simmer gently.
5. Transfer the polenta, the sausage and mushrooms onto a serving dish and sprinkle with olive oil, parsley. Makes 4 servings.
SHIITAKE & REISHI MUSHROOMS
Shiitake and reishi are Japanese mushrooms with a delicate texture, strong stems, and well-defined undersides. They are attractive and have impressive health-promoting properties.
SHIITAKE MUSHROOMS
The health giving properties of shiitake mushrooms have been prized in traditional Chinese medicine for over 6,000 years. The Asian fungi were mentioned in some of the earliest medical texts known for their health-giving properties. They have grown more popular in the US as the general population have embraced ethnic cooking, particularly Asian flavors, and their popularity has only been helped by the growing medical reports that various constituents in shiitake and other Asian mushrooms provide a number of healthy benefits. Among those benefits are ones that address some of the most common health concerns today. The various nutrients found in shiitake mushrooms have been tested in animal and in vitro studies and found to reduce cholesterol, inhibit the growth of cancer cells, and contain the highest concentration of a potent antioxidant of any other food tested.
Shiitake (Lentinus erodes) contain a polysaccharide, lentinan, that strengthens the immune system by increasing T cell formation. Shiitake mushrooms contain eighteen amino acids, seven of which are essential amino acids. They are rich in B vitamins, especially vitamins B-1 (thiamine), B-2 (riboflavin), and B-3 (niacin). Other constituents are eritadenine, iron, vitamin C, protein (the amino acids are the building blocks of protein), L-ergotheioneine. When sun-dried, they contain high amounts of vitamin D. Their effectiveness in treating cancer has been reported in a joint study by the Medical Department of Koibe University and Nippon Kinoko Institute in Japan. These mushrooms are considered a delicacy and are entirely edible.
The parts used are the whole mushroom (fungus). Typical preparations include mushrooms eaten raw, cooked or reconstituted from dried mushrooms. Shiitake mushrooms can be added to soups and sauce and sautéed with vegetables, meat or tofu or eaten in salads. Also used as a tea, in capsules and as an extract.
Shiitake mushrooms have been prized for thousands of years for both their smoky, rich flavor and their health-giving properties. Modern medicine has confirmed that the constituents in shiitake mushrooms can be beneficial in fighting cholesterol and its related ills, and may help reduce the risk of cancer as well as encouraging the growth of natural cancer fighting cells in the body.
PRECAUTIONS
If you are prone to gout or kidney stones, or any other health condition related to uric acid, it is best to limit your intake of shiitake mushrooms as they contain a substance, purine, which can be broken down to form uric acid.
SHIITAKE MUSHROOM RECIPES - SHIITAKE MUSHROOM CASSEROLE
1/4 pound dried shiitake mushrooms
1/2 glass of red wine
1 onion
3 garlic cloves
1/2 pound cooked ham
1/2 pound lean pork
1/4 pound bacon
4 sprigs parsley
2 eggs
2 tablespoons breadcrumbs
salt & pepper
1/2 ounce pan drippings
1 tablespoon oil
1 teaspoon wine or cider Vinegar
Add the 1/2 glass of red wine to a bowl of warm water and presoak your mushrooms for about 45 minutes, then slice them into pinky size strips. Preheat the oven to 325°F. Peel and chop the garlic and onion. Mince the bacon (derinded), ham, pork and parsley and add these ingredients to a bowl and mix well with the eggs, breadcrumbs and seasoning. Heat the drippings and oil in a casserole pot and, when hot, remove from heat and put in a layer of your mixture (do not pack it tightly) and then a layer of the sliced mushroom caps. Repeat until all the ingredients are used up. Cover and bake for about 2 hours and sprinkle with vinegar just before serving. Makes 4 servings.
SHIITAKE MUSHROOM RECIPES - SHIITAKE TURKEY LOAF
6 large dried shiitake mushroom caps
2 teaspoons olive oil
1 onion, chopped
4 cloves of garlic minced
2 teaspoons basil
1/2 cup dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
2 green onions chopped 3/4 teaspoon salt
3/4 teaspoon pepper
1 egg beaten
1.5 pounds ground turkey (or chicken)
2 tablespoons hot salsa
Presoak the mushrooms for about 45 minutes in a bowl of warm water and then thinly slice them. Preheat oven to 350°F. In skillet heat the oil (medium heat) and cook mushrooms, onion, garlic and basil stirring for about 3 minutes or until softened. In a bowl combine the breadcrumbs, Parmesan, green onions, salt, pepper, egg, mushroom mixture and mix in turkey. Press into greased loaf pan and brush on the hot salsa.
Bake for about an hour and 20 minutes or until meat thermometer reads 185°F. Let stand for 10 minutes and pour off any fat. Makes 8 servings (slices).
SHIITAKE MUSHROOM RECIPES - SHIITAKE TERIYAKI
1 cup dried shiitake
1/4 cup sake
1/4 cup soy sauce
2 tablespoons light brown sugar
2 chopped green onions
a few drops (roasted) sesame oil
Reconstitute 1 cup dried Shiitake by covering with hot water and let stand till caps are completely soft. (Or cover with cold water, microwave on high for 2 minutes and let stand.) Cut off and discard stems. Squeeze excess liquid from caps and slice into 1/4 inch pieces. Place pieces in saucepan with 1/4 cup sake, 1/4 cup soy, and 2 tablespoons. light brown sugar. Bring to boil and simmer, uncovered, till liquid is almost evaporated, tossing mushrooms occasionally. Remove from heat, cool, and chill. Sprinkle with finely chopped green onions and a few drops of dark (roasted) sesame oil. Serve as appetizer, side dish, or over rice.
SHIITAKE MUSHROOM RECIPES - SHIITAKE BALSAMIC VINAIGRETTE
3 cups canola oil
1/2 cup sesame oil
1 cup water
1 cup red wine
1 cup balsamic vinegar
1 cup shoyu (soy sauce)
1/2 cup toasted sesame seeds
2-3 cups dried shiitake mushrooms, chopped/ground into small pieces (about twice the size of a peppercorn. If some of it gets ground into powder along the way, all the better!) Combine all ingredients in a vessel that can be shaken without leaking. Then shake it well. Allow to sit for 24 hours in order for the shiitakes to swell up and distribute their flavor throughout the mixture. Serve over salad or as a dip for raw vegetables.
SHIITAKE MUSHROOM RECIPES - SUPER TURKEY STUFFING
dried multi-grain bread mixed with a soft wheat bread
1/2 pound butter
1/2 can chicken broth
1 large onion
celery
giblets
pistachio nuts
shiitake mushrooms
parsley, sage, rosemary, and thyme
Cut up the bread in cubes and place into a large pot. Now you will add the moisture, however, if the shiitake mushrooms come dehydrated, it is best to warm up the chicken broth and butter and rehydrate the mushrooms for half an hour. You can also add some shiitake sauce (found in Chinese food stores or some of the food co-ops) and a pinch of salt and pepper. Cut up the rehydrated mushrooms and add them with the butter/broth concoction to the bread crumbs and mix well.
Chop up the onion and add it to the mixture, then cut up the giblets. You can blend them in the food processor (it should look like blackberry yogurt). Then add that to the mixture. If you have fresh spices, you should have a good handful of parsley and lots of sage. Add a few pinches of rosemary, and slightly more thyme and blend them together. If you do not have fresh spices, go get them. (Or use a little more of the dried.) You will know if the mixture of fresh spices is right when the wonderful aroma has a distinct aroma.
Mix in the spices and stir well. Finally mix in the celery and pistachio nuts, if there are any left after peeling them. The pistachio nuts are the secret ingredient. They add a delicate sweetness to the flavor, so hand pick the good nuts and avoid the ones that look bitter.
Stuff the chicken and bake the left over stuffing in a pan next to the chicken remembering to take it out early. You will know when it is done. Remove the stuffing right away when the chicken is done, and mix it with the left over you just baked and put it back in the oven for another fifteen minutes covered.
SHIITAKE MUSHROOM RECIPES - VENISON IN CREAMED SHIITAKE SAUCE
12 2 ounce venison medallions, flattened with a cleaver. Dredge meat in flour, set aside on waxed paper
Combine in a saucepan, bring to boil and simmer 20 minutes:
1 ounce sliced, dried shiitake, crumbled
1 cup strong beef broth
1 tablespoon chopped pimento
1 teaspoon sea salt
1/2 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon soy sauce
In a one pint jar with tight lid, combine and shake until blended evenly:
1/2 cup heavy cream
1 tablespoon sour cream
1 tablespoon strong, red NW berry wine
2 tablespoon cornstarch
1/3 cup water
Stir into sauce with whisk. Cook until thick. Sauté venison in 1/4 cup melted butter. Arrange three venison medallions on each serving plate. Drizzle with sauce. Top with grated truffles.
SHIITAKE MUSHROOM RECIPES - SHIITAKES WITH WHITE WINE & CHICKEN
4 tablespoons olive oil
4 large boneless skinless chicken breast halves (about 10 ounces)
2 ounces Dried shiitake Mushrooms, reconstituted and sliced with stems removed
1/2 cup chopped shallots
1 cup canned low-salt chicken or vegetable broth
1/2 cup dry white wine
1 teaspoon dried tarragon, crumbled
Heat 2 tablespoons olive oil in large, heavy skillet over medium-high heat. Season chicken with salt and pepper.
Add chicken to pan and sauté until golden brown and just cooked through, about 5 minutes per side. Transfer to plate.
Heat remaining 2 tablespoons oil in same skillet. Add mushrooms and shallots; sauté until mushrooms are light brown, 5 minutes. Using slotted spoon, transfer mushroom mixture to plate with chicken.
Add broth, wine and tarragon to skillet; simmer until reduced to sauce consistency, about 5 minutes.
Return chicken, mushrooms and any collected juices to pan. Simmer until just heated through, about 2 minutes. Season with salt and pepper. Makes 4 servings.
SHIITAKE MUSHROOM RECIPES - FISH, SOYBEAN & SHIITAKE MUSHROOM HODGE PODGE
2 packs (12 ounces) boiled soybeans
16 pond smelt or other fresh water fish (approx. 6 inches long)
1/2 burdock root (gobo)
4 dried shiitake mushrooms
1/4 (2 ounces) red carrot
4 inch strip kelp
Flour as required
Stock:
21 ounces soup stock
4 tablespoons sugar
1.8 ounces mirin cooking wine
2.8 ounces light salty soy sauce
1) Boil the soy beans rapidly for a short time, then transfer to a colander and let drain. Add to the combined soup stock ingredients and simmer.
2) Julienne the burdock root and carrot.
3) Reconstitute the shiitake mushrooms and cut into 1/2 inch strips. Dampen both sides of the kelp strip with a well wrung cloth and cut into 1/2 inch strips.
4) Add the burdock root, carrot, shiitake mushrooms and kelp to the soup stock, then add the sugar and mirin. Cover with a drop-lid resting on the contents of the saucepan and simmer slowly for around 10 minutes over low heat.
5) Add the light salty soy sauce, cover again with a drop-lid and simmer further over low heat until the stock has all but evaporated.
6) Fillet the fish and wash in salt water, and pat dry. Using a brush, coat the entire fish with a thin layer of flour. Fry at 340°F until golden.
7) Add the fish to the saucepan with the vegetables. Thicken the stock and serve. Makes 4 servings.
SHIITAKE MUSHROOM RECIPES - MINCED PORK PATTIES WITH MUSHROOM CAPS
20 small dried shiitake mushrooms
9 ounces minced pork
3 tablespoons ground sesame
1 teaspoon ginger, finely chopped
old spring onion (to be discarded) to taste
old ginger (to be discarded) to taste
Pork marinade
1 teaspoon sake rice wine
Salt to taste
Dash soy sauce
Pepper to taste
1 egg
1 teaspoon powdered starch
dash sesame oil
Seasonings
14 ounces stock from reconstituting shiitake mushrooms
1 tablespoon sake rice wine
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons oyster sauce
2 teaspoons sesame sauce
1) Reconstitute the shiitake overnight in lukewarm water. Trim and discard the stems, and dry the mushrooms well. Place the reconstituting stock to one side.
2) Place the pork in a bowl, add the pork seasonings and rub in well until sticky. Add the finely chopped ginger and ground sesame, mix well and place to one side.
3) Sprinkle the underside of the mushroom cap with powdered starch and form the minced pork into shapes that sit nicely inside.
4) Heat a little oil in a wok and place the shiitake and pork in it pork-side down. When browned, turn and briefly cook the shiitake side. Remove when moisture from the shiitake has evaporated.
5) Place one tablespoon of oil in the wok and briefly stir-fry the spring onion and ginger. When fragrant, add all seasonings except the sesame oil, and return the mushroom-pork parcels to the wok shiitake-side down. Bring to the boil over high flame, remove fat and bubbles, cover and simmer over low heat for 30 minutes.
6) Remove the old spring onion and ginger from the wok and discard. Simmer rapidly over a high flame until the liquid has reduced and stir in the sesame oil to finish. Transfer to a serving dish. Makes 4 servings.
Note: Some of the above recipes were converted from grams to ounces.
REISHI MUSHROOMS
Reishi (Ganoderma lucidum) have been popular for at least 2,000 years in the Far East. They were rated number one on ancient Chinese lists of superior medicines, and were believed to give eternal youth and longevity. Reishi is that age old medicine cited thousands of years ago in several texts and scripts as being a tonic for emperors. At one time this mushroom was specifically used under the prestigious vestiges of the ruling class, but it has since made its way into the pantries of us common folk. Traditional and contemporary Chinese medicine admire it as a tonic benefiting vital energy or "Qi", and it is popularly prescribed for a multitude of maladies. Reishi is a polypore mushroom, growing in damp, dark forests and the occasional rotting log. Modern day demand has forced its cultivation in Japan, China and the United States which is promising for the wild stands of Reishi.
Reishi is a hearty and abundant medicine with much promise. Constituents include an array of alkaloids, triterpine acids, ergosterols, fumaric acid, coumarins, lactone, mannitol, and many polysaccharides. The whole mushroom top, with as little shaft as possible is used. The larger the mushroom, the better. Today, both shiitake and reishi mushrooms are used to treat a variety of disorders and to promote vitality. They are used to prevent high blood pressure and heart disease, to control and lower cholesterol, to build resistance to disease, and to treat fatigue and viral infections. They are also known to have anti-tumor properties valuable in treating cancer.
The mushrooms are available fresh or dried for use in foods (soak dried mushrooms in warm water or broth for 30 minutes before using), as well as in supplements in capsule, pill, and extract form. Tea decoction from the dried mushroom, which Chinese medicine usually call for 1-8 grams of dried mushroom per cup of tea (6-8 ounces) Powdered mushroom sprinkled on food or in beverages, as a liquid herbal extract (non-standardized), and as an encapsulated (non-standardized) product from whole mushroom tops.
PRECAUTIONS
None recorded. As mentioned above, Reishi was used historically to treat a multitude of ailments (Far too many to list here) and was dubbed as the "panacea tonic" or "cure all". Modern medicine recommends its use as a daily dietary supplement and currently all of the research on this mushroom has indicated that regular consumption of Reishi is safe and effective.
HOW TO PREPARE REISHI MUSHROOMS
Chinese herbalists recognize 3-5 grams per day for daily maintenance and higher doses for serious illness. Reishi is best taken with Vitamin C to assist the body with absorption of the mushroom. The mushroom body is too woody to be consumed thus all recipes call for the cooking or soaking out of the beneficial properties. Thinly sliced Reishi mushrooms make it easy to prepare. Reishi extract can be found under Mushroom Products & Supplements, below.
Reishi Tea: Reishi tea is the traditional way of preparing the mushroom. 30 grams of Reishi mushrooms (about 30 good size pieces) and put in a pot with about 10-11 cups of water. The dried Reishi mushroom slices can be soaked overnight in water, then boiled (with the water) for 5-10 minutes. Strain and enjoy. Or bring water to a boil and simmer for 2-3 hours. The bitter taste can be overcome by adding honey or juice (grape, cranberry etc.). Tea can be stored in the fridge for 3-4 days and served warm or cold. Do not use an aluminum pan for preparation. After cooking drink about one and a half cups of the tea per day.
Reishi Tonic: Put 15 grams of Reishi mushrooms in a bottle of rice wine, brandy or your favorite spirit and soak for at least 6 weeks (the longer the better). A small glass a day for maintenance.
Reishi Soup: Simmer the ganoderma mushroom pieces in your favorite soup for 1-3 hours at a low heat. Reishi can also be added to the water of your favorite steamer for a unique earthy taste to your veggies.
MUSHROOM SUPPLEMENTS & PRODUCTS
ABM Mushroom Extract (Agaricus Blazei Murill), 400 mg, 90 VCaps
ABM Mushroom Extract contains a powdered form of whole mushroom, cultivated using a proprietary biotech growing method and then freeze-dried to preserve all native ingredients.
AHCC (Active Hexose Correlated Compound), 100% Pure Powder, NOW Foods, 2 oz.
AHCC, Active Hexose Correlated Compound, is a proprietary extract produced from specially cultivated and hybridized mushrooms. According to extensive research in humans, as well as numerous non-clinical studies, AHCC supports immune system function through its effects on macrophages and NK, Natural Killer, Cells.
AHCC (Active Hexose Correlated Compound), Vegetarian, NOW Foods, 500 mg, 60 VCaps
NOW Foods AHCC is a rich source of polysaccharides such as beta glucan 1,3 and activated hemicellulose produced by enzymatic modification of organic medicinal mushrooms, including shiitake.
Can Free Immune Support Formula, 16 fl. oz.
Can Free Immune System Support Formula builds the immune system and adds many anti tumor constituents to help the body in its fight against cancer.
Cordyceps CS-4, 400 mg, 90 VCaps
Clinically, Cordyceps is used to build and support immune function in various immune compromised conditions including chronic fatigue, cancer, and respiratory conditions.
Cordyceps, Standardized 10% Cordycepic Acid, Nature's Way, 60 VCaps
Cordyceps Extract (Cordyceps sinensis) is standardized to 10% cordycepic acid. Cordyceps has been traditionally used for vitality and endurance.
Cordyceps: The Chinese Longevity Mushroom, By Beth Ley, Ph.D.
The medicinal mushroom, cordyceps sinensis, is valued for its ability to promote longevity, energy and benefit several body systems including the circulatory, immune, respiratory and glandular systems.
Coriolus Mushroom PSP Extract, 400 mg, 90 VCaps
With over 300 scientific studies documenting the powerful immune building properties of this mushroom, Coriolus versicolor has become the number one selling medicinal mushroom in the world.
Coriolus Versicolor Extra Strength, 600 mg, 90 VCaps
Coriolus versicolor, is unique among the medicinal mushrooms, with extensive use in both traditional herbalism and modern clinical practice. Mushroom Science extracts are the most potent in the world.
Defense Plus, NutriBiotic, With Grapefruit Seed Extract, Maximum Strength Immune System Support, 250 mg, 90 Tabs
Defense Plus with Grapefruit Seed Extract is the most powerful natural product available for enhancing the body's defense system and providing nutritional support for people with certain health concerns.
Echinacea Astragalus & Reishi, Immune Support Supplement, Nature's Way, 400 mg, 100 Caps
Nature's Way Echinacea Astragalus and Reishi is an Immune Support Supplement that helps support your immune system naturally.
5 Mushroom Formula, 100% Natural Immune System Supplement, 475 mg, 90 VCaps
5 Mushroom Formula is the most powerful "all mushroom" immune formula on the market, blending five premium quality extracts with Maitake Gold 404, Dr. Namba's patented extract.
Ginseng Master Tincture, Herbal Remedies USA, 2 fl. oz.
Ginseng Master contains Reishi with Eleuthero Root for more adrenal and immune support. It is a supreme energy tonic that supports and regulates all systems inundated by stress. It is supportive to the immune, hormonal and adrenal systems.
Immune Renew, Vegetarian, NOW Foods, 90 VCaps
NOW Immune Renew is a potent immune system supporting formulation containing Standardized Astragalus Extract and a High Beta-Glucan Proprietary Mushroom Blend Astragalus has been shown in non-clinical studies to support a number of aspects of healthy immune function, including the enhancement of T-Cell and Natural Killer Cell activity.
Immune-RX, Immune System Supplement, Hi-Tech Pharmaceuticals, 60 Tabs
Immune-RX, Immune System Supplement, was formulated to strengthen your immune system because Immune-Rx offers the most powerful protection against the elements.
Kombucha Electric Heating Panel, 9.25 inches X 9.25 inches, 1 Panel
A Kombucha Electric Heating Panel will keep your mushroom at a perfect temperature of between 80-84 degrees and give you full control over the process, no matter how cold it gets outside.
Kombucha Gold Deluxe, Organic Tea Brewing Kit
A home-brewing package which includes all you need to start brewing your own Kombucha Tea at Home. This package includes 1 kombucha culture - living mushroom and several ounces of fermented "starter tea, 1 Elixer Book "The Miracle Fungus", 112 pages, 5th edition and pH Test Strip Vial with 50 pH strips.
Kombucha Gold, Organic Tea Brewing Kit
A home-brewing package which includes all you need to start brewing your own Kombucha Tea at Home. This package includes 1 kombucha culture - living mushroom and several ounces of fermented "starter tea, 1 Elixer Book "The Miracle Fungus", 112 pages, 5th edition and pH Test Strip Vial with 50 pH strips with a four-pack of one gallon glass jars and a heating panel.
Kombucha How To DVD, Kombucha Products
You will find a lot of useful information on Kombucha in this DVD.
Kombucha Magic Deluxe, Organic Tea Brewing Kit
A home-brewing package which includes all you need to start brewing your own Kombucha Tea at Home and offers an excellent combination for ease of brewing, handling and storing including an instructional VHS. All you need to know and all the equipment to get the job done right. This package includes 1 kombucha culture, 1 Instructional VHS Tape, and pH Test 50 Strip Vial, with a four-pack of one gallon glass jars and a heating panel.
Kombucha Magic, Organic Tea Brewing Kit
For those who prefer a visual demonstration of the brewing process they have created a home brewing package. This package includes 1 kombucha culture, 1 Instructional DVD, and pH Test 50 Strip Vial.
Kombucha Miracle Fungus, Kombucha Tea Benefits, By Harald Tietze, Paperback
One time best seller, Kombucha Miracle Fungus is all about synergy and Kombucha Tea Benefits it is an easy read for those interested in the synergy Kombucha offers or Kombucha benefits.
Kombucha Organic Mushroom Culture, Extra Large, 100% Organic, In 1/2 Gallon Glass Container
If you want to brew your own Kombucha Tea, you will need to purchase a Kombucha mushroom. Grown in beautiful Agua Dulce, California, these mushrooms are 100% Organic, pure, robust and vigorous.
Kombucha pH Test Strips, 50 Strips Per Pack
Take the guesswork out of brewing kombucha tea with this line of Kombucha mushroom accessories - kombucha pH test strips.
Kombucha Tea Brewing Video, 20 Minute Informative & Instructional Video
This video covers all you need to know for successful cultivation, fermentation, propagation, storage, and many uses of the miracle mushroom.
Kombucha Tea Extract Tincture, Certified 100% Organic, Case of 12, 1 fl. oz.
People from all over the world claim drinking Kombucha Tea provides relief from many physical ailments. Kombucha Tea Extract drops are very convenient and portable. Take them anytime, anyplace; work, traveling or at home.
Kombucha Tea Fermentation Glass Jar (Empty), With Plastic Lid, Case of 4 One-Gallon Jars
The perfect size and shape for fermenting tea. You will find that this modestly priced jar is easy to handle and will suit your needs while taking less space for convenient brewing and storing.
Kombucha Tea, 100% Organic, Apricot Flavor, Ready To Drink, Case of 24, 12 fl. oz.
Kombucha Tea is healthy and refreshing, this bottled kombucha tea is convenient and tastes somewhat like a sparkling apple cider with a tang of vinegar, depending on how long it ferments. This Kombucha Tea is apricot flavored.
Kombucha Tea, 100% Organic, Blueberry Flavor, Ready To Drink, Case of 24, 12 fl. oz.
Kombucha Tea is healthy and refreshing, this bottled kombucha tea is convenient and tastes somewhat like a sparkling apple cider with a tang of vinegar, depending on how long it ferments. This Kombucha Tea is blueberry flavored.
Kombucha Tea, 100% Organic, Ginger Flavor, Ready To Drink, Case of 24, 12 fl. oz.
People from all over the world claim drinking Kombucha Tea provides relief from many physical ailments. Kombucha Tea offers many people the physical resistance they need to maintain and restore health.
Kombucha Tea, 100% Organic, Ginger Flavor, Ready To Drink, Case of 12, 25.4 fl. oz.
Organic Kombucha Tea is healthy and refreshing and it tastes somewhat like a sparkling apple cider with a tang of vinegar, depending on how long it ferments.
Kombucha Tea, 100% Organic, Ginger Flavor, Ready To Drink, Case of 6, 64 fl. oz.
Kombucha Mushroom Tea is healthy and refreshing and it tastes somewhat like a sparkling apple cider with a tang of vinegar, depending on how long it ferments.
Kombucha Tea, 100% Organic, Grape Flavor, Ready To Drink, Case of 24, 12 fl. oz.
Kombucha Tea is healthy and refreshing, this bottled kombucha tea is convenient and tastes somewhat like a sparkling apple cider with a tang of vinegar, depending on how long it ferments. This Kombucha Tea is grape flavored.
Kombucha Tea, 100% Organic, Grapefruit Flavor, Ready To Drink, Case of 24, 12 fl. oz.
Kombucha Tea is healthy and refreshing, this bottled kombucha tea is convenient and tastes somewhat like a sparkling apple cider with a tang of vinegar, depending on how long it ferments. This Kombucha Tea is grapefruit flavored.
Kombucha Tea, 100% Organic, Mango Flavor, Ready To Drink, Case of 24, 12 fl. oz.
Kombucha Tea is healthy and refreshing, this bottled kombucha tea is convenient and tastes somewhat like a sparkling apple cider with a tang of vinegar, depending on how long it ferments. This Kombucha Tea is mango flavored.
Kombucha Tea, 100% Organic, Original Flavor, Ready To Drink, Case of 24, 12 fl. oz.
People from all over the world claim drinking Kombucha Tea provides relief from many physical ailments. Kombucha Tea offers many people the physical resistance they need to maintain and restore health.
Kombucha Tea, 100% Organic, Original Flavor, Ready To Drink, Case of 12, 25.4 fl. oz.
People from all over the world claim drinking Kombucha Tea provides relief from many physical ailments. Kombucha Tea offers many people the physical resistance they need to maintain and restore health.
Kombucha Tea, 100% Organic, Original Flavor, Ready To Drink, Case of 6, 64 fl. oz.
Kombucha's benefits to the physical body vary widely. It is said to enhance the immune system. By detoxifying the body, kombucha makes it unlikely for disease causing bacteria and viruses to find a suitable growth environment. This results in a healthier physical body!
Kombucha Tea, 100% Organic, Peach Flavor, Ready To Drink, Case of 24, 12 fl. oz.
Kombucha Tea is healthy and refreshing, this bottled kombucha tea is convenient and tastes somewhat like a sparkling apple cider with a tang of vinegar, depending on how long it ferments. This Kombucha Tea is peach flavored.
Kombucha 2000, Concentrated Kombucha, 30 Caps
Concentrated Kombucha Capsules are new to the market, but Kombucha 2000 is one of the very first successful kombucha tea producers in the United States.
Korean Ginseng Root & Reishi Tea, 100% Pure, 48 Tea Bags
Both Korean Panax Ginseng and Jilin Panax Ginseng have antioxidants and insulin-like substances that are not found in other Ginseng products and research has shown that they support the liver, central nervous, circulatory, immune and glandular systems.
Lion's Mane Mushroom Supplement, Brain Booster Formula, 300 mg, 90 VCaps
The Lion's Mane mushroom has long been treasured in Japan and China, both as a culinary delicacy and as an important medicinal mushroom.
Maitake Full Spectrum Extract, 300 mg, 90 VCaps
Using hot water extraction, as recommended in the clinical research, this powerful 30 percent beta 1-3, 1-6 glucan extract contains all the beneficial ingredients Maitake has to offer.
Maitake Mushroom Powder, 100% Organic, 4 oz.
The unique chemicals in raw, cooked, and dried Maitake mushrooms may help boost immunity, fend off infections and fight cancer. The Food and Drug Administration has approved testing of a compound called Maitake D-fraction, in treating advanced breast and prostate cancers. The same compound is showing promise against lung, liver and brain cancers as well.
Maitake Mushroom Whole, Certified Organic, 4 oz. Dry Weight
The Maitake Mushroom is not only the medicinal mushroom that leads as an anti-cancer agent specializing in breast and prostate cancers, but is also renown for it's ability to regulate blood sugar, cholesterol, blood pressure, inflammation, and blood clots.
Mycocyclin, Allergy Research Group / Nutricology, 1 fl. oz.
The mushrooms contained in Mycocyclin, all harvested in the mycelial stage of growth, have been used in Chinese medicine for centuries to support the immune system.
Red Reishi Mushroom Tincture, 2 fl. oz.
Herbal Remedies offers the highest quality tinctures available, such as this Reishi Mushroom tincture. Red Reishi is called Ling Zhi and it is believed to be one of the ingredients for youth elixirs.
Reishi Gano 161 Mushroom, 400 mg, 90 VCaps
Reishi is one of the most highly regarded herbs for promoting good health and the mushroom most often used as a general health tonic.
Reishi Liver Guard Herbal Tea, 20 Tea Bags
Reishi Tea is an excellent tonic for liver and lung, vitality and immunity support.
Reishi Mushroom Powder, 100% Organic, 4 oz.
Reishi is used as a tonic to help increase energy, improve digestion and sleep, strengthen resistance to disease, and regulate the immune system. It is widely used to improve the cardiovascular system, lower HDL (the 'bad' cholesterol), and reduce excess fatty acids.
Reishi Mushroom, Standardized Extract, Nature's Way, 188 mg, 100 Caps
Reishi is a traditional tonic mushroom for well being. It has been a folk remedy in China for thousands of years and was considered an "elixir of life".
Shiitake & Maitake Extract, Standardized, 200 mg, 60 Caps
Nature's Way Shiitake and Maitake extract is formulated in a base of Oat powder standardized to a total of 8 % beta glucan, the polysaccharide to which most of the health benefits are attributed.
Super Cortisol Support With Relora, Vegetarian Adrenal Support Formula, NOW Foods, 90 VCaps
Super Cortisol Support is an herbal and nutritional formula designed to support healthy adrenal function and maintain healthy cortisol levels.
SystemWell Ultimate Multisystem Immunity Supplement, 180 Tabs
SystemWell Ultimate Multisystem Immunity Supplement is the multi-system defense formula for seven essential aspects of healthy immunity.
The Essential Kombucha, By Andra Malczewski
The Essential Kombucha by Andra Anastazia Malczewski details the benefits of Kombucha.
Whole Reishi Mushroom, 4 oz.
Reishi is used as a tonic to help increase energy, improve digestion and lower HDL (the 'bad' cholesterol), and reduce excess fatty acids. Also, Reishi has been shown to prevent and treat hardening of the arteries.
Whole Shiitake Mushroom, 4 oz.
Shiitake Mushroom is a mainstay in the Japanese diet - very high in nutrition.
Yogi Tea Green Tea Kombucha, Decaffeinated, Immune Support, 6 Units, 16 Tea Bags
Yogi Tea Green Tea Decaf Kombucha uses the same delicious recipe as our Green Tea Kombucha but is naturally decaffeinated.
Yogi Tea Green Tea Kombucha, Immune Support, 16 Tea Bags
Yogi Tea Green Tea Kombucha is based on an ancient remedy and offers a convenient form of Kombucha designed for daily use.
MUSHROOM SUPPLEMENTS & INFORMATION LINKS
Mountain Rose Herbs: Maitake Mushroom, Certified Organic, Bulk Herbs
Mountain Rose Herbs: Reishi Mushroom, Certified Organic, Bulk Herbs
Mountain Rose Herbs: Shiitake Mushroom, Certified Organic, Bulk Herbs
Herbal Remedies: Kombucha / Kombucha Mushrooms Information
Herbal Remedies: Mushroom Supplements & Products
Herbal Remedies: Maitake Mushroom Supplements & Products
Herbal Remedies: Red Reishi Supplements & Products
Herbal Remedies: Shiitake Supplements & Products
Herbal Remedies: Beta Glucan Supplements & Products
Herbal Remedies: Kombucha / Kombucha Mushrooms Supplements & Products
RELATED LINKS
Fungi.com: Mushroom Kits
Freshes.com: Edible Mushrooms & Herbal Mushrooms - Hangzhou Freshes
North Carolina Extension: Producing Shiitake Mushrooms
Mitobie Enterprises: Reishi Mushrooms & Mushroom Recipes
MoonDragon's Health Information: Nutrition Basics: Natural Food Supplements Index
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HELPFUL PRODUCTS & FURTHER EDUCATION
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-- by Phyllis A. Balch, James F. Balch - 4th Edition
Prescription for Herbal Healing: The A-To-Z Reference To Common Disorders
-- by Phyllis A. Balch
The Complete Guide to Natural Healing
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