- 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.
- Our dried shiitake mushrooms are sun-dried to lock in Vitamin D. All you need to do is soak the mushrooms in room temperature water for a few hours. Squeeze out any excess water before cooking, and reserve the broth for soup stock.
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