[muhsh-room]
Earthy and meaty, mushrooms get better as they age and darken. Sadly, we don't. Which is why we should keep fungus among us - their phytochemicals ward off cancer and boost our immunity so we can feel young longer.
CINCH
Slice shiitake, button or portobella mushrooms and stir into miso soup. Our favorite is "Miso-Cup" organic instant: just add 2 cups boiling water!
SIMPLE
Broiled Mushrooms: Remove stems and brush dirt from 6 large shiitake or oyster mushrooms and arrange on a foil-lined baking sheet. In a small bowl, combine 1 tbsp lemon juice with the 3 minced garlic cloves, 3 tbsp chopped parsley and 2 tbsp olive oil and toss mushrooms with lemon juice mixture. Broil in 450 degree oven for 5 minutes or until tender. Sprinkle with more lemon juice and season with ground pepper before serving.
SENSATIONAL
Mushroom Curry: In a heavy pot, cook 2 cups chopped onions and 3 minced garlic cloves in 3 tbsp butter until softened. Add 2 tbsp curry powder (or 1 tsp each: cumin, cinnamon, turmeric and ginger), 1 tsp mustard seeds, 1/2 tsp cloves and 1 tsp salt. Add 1 cup chopped celery and 2 pounds chopped mushrooms (any variety or many varieties). Stir in 1 cup coconut milk and cook 10 minutes over medium heat. Add 1 cup chopped tomatoes, 1 cup chopped apples, 1/2 cup shredded coconut and3 tbsp lemon juice and cook 5 minutes more until everything is tender. Add more coconut milk if you like and serve over cooked rice topped with toasted almonds.
