- Cook all mushrooms. Nutrients locked in the cell walls are very hard to digest when raw. Cooking also neutralizes naturally occurring toxins.
- Similar to humans, fresh mushrooms (particularly shiitake) will produce Vitamin D when exposed to sunlight. For best results, leave gill side up in a sunny location for a day.
When you use gourmet mushrooms, you minimize the need for vegetable stock and other flavourings. They are also a great meat or tofu substitute for those who wish to eat more naturally. Substitute for 'white button mushrooms' and in smaller quantity due to the fuller taste of these log-grown mushrooms.
BasicBasic Sautéed Mushrooms: medium heat in butter with garlic, salt and parsley to taste. Cook until water liberated or use the liberated water as soup stock. I prefer them browned and almost crispy to amplify the flavours.
- mushroom omelette try perennial herbs like winter savory, garlic chives, Good King Henry
- sliced and sautéed in salad
- vegan mushroom walnut pâté using 1lb mushrooms and fresh locally harvested walnuts
- Indian mushroom gravy using 1lb mushrooms
- artichoke and mushroom soup
- miso soup
- substitute oyster for eggplant, seafood
- substitute chewy shiitake for beef, seitan (wheat gluten)
- mushrooms especially shiitake stems to flavour your broth or soup base or miso
- panini sandwiches
- shiitake with red or white
- oyster with white
- look up meringue mushrooms