sown & uprooted

The potential of edible mushrooms is probably something, most of you do not think of when enjoying some crisp mushrooms as side dish. And yet, mushrooms were a valued remedy as of the 5th century BC – that is a pretty long time if you ask me.

So why does it feel, as if this knowledge is not common to us? I did not stand in the super market aisle thinking every time: “Mushrooms, the perfect side dish that bolsters my immune systems, benefits my intestinal mucosa, thyroid, and generally great to have as part of my nutritious diet to combat inflammatory processes in the body!” – to name just a few examples.

At least this is how I used to think. In recent months I came across research on the benefits of mushrooms to our immune health and have since established them as frequently used ingredients in my diet. I may not have developed super powers as of now, but my overall health has certainly seen improvements. So yeah – if I now see mushrooms in all their shapes, forms and sizes in the supermarket, I get all excited just like Gollum from The Lord of the Rings whenever he sets eyes on the ring.

Mushrooms are an excellent source of fibre, which is always a good nutrition base for healthy gut bacteria and are generally a rich source in protein and is high in vitamin D & K, amino acids and minerals. Their antibacterial, antiviral and anti-inflammatory effects have been well documented in traditional European medicine and Chinese medicine over the past several thousand years as well as recent scientific studies. They can also have a positive effect on you body’s vascular wells, are said to have liver-protective properties and can be supportive in cancer therapy. Well documented are particular the effects of the maitake, shiitake and reishi mushrooms – all edible and a great addition to the local mushroom diversity in your region if you fancy to mix it up on your plate. Even if you are no fan of mushrooms themselves, you can still gain all benefits of them, as they are available in form of powder that can be mixed into tea, smoothies, golden milk or taken as capsule, etc.

If you are no stranger to cooking, then I can fully recommend the below Crispy Mushrooms recipe to try.

For two people I use:

• 4 hands full of mushrooms of your choice (if dried, soak them for 24h hours), cut into bite sized pieces
• cornstarch
• 1 Tbsp Soy sauce
• 1 Tbsp of your favourite asian chilli sauce
• 1 Tbsp rice vinegar
• 1 Tbsp honey
• Also try adding some roasted sesame seeds or the like

Cover the mushrooms in cornstarch. In a pot, mix the remaining ingredients together for the sauce and let the sauce simmer until it has thickened. Then separately deep fry the mushrooms several rounds in oil for about 2-3 minutes each, until golden brown and crispy. Throw into the sauce and stir until fully covered, remove and immediately serve before they get soggy. Enjoy!

Ps: we have recently compiled a little recipe compendium for you that you can now download for free.

– with love – Your Corina 

Please note: As with all things in life, some things will have ripple effects and the amounts make the difference. So please don’t overdose on foods either. It’s always advisable to observe how your body reacts to natural remedies. Especially if you are on medication, suffer a medical condition, are prone to allergic reactions and during pregnancy it’s recommended to seek medical advisory before starting any self medication.