Superfood Spotlight: The Mighty Mushroom

By Belinda McCall, Founder of WomanBeeWell.com

The Magic of Mushrooms for Wellness

Recognized for their unique flavors and textures, mushrooms are more than just delicious, they are also loaded with health benefits!

Mushrooms can be a polarizing food. I LOVE THEM. My best friend loves them. My grandmother and husband, not so much. Oh well, their loss.

For those of us that enjoy the varieties of mushrooms in the world, we are rewarded with countless health benefits such as: reduced risk of heart disease, cancer, and Type 2 diabetes.

They also provide anti-aging benefits and immune system support. But that's not all! They can also improve cholesterol levels and help regulate blood sugar levels.

Need I say more? Mushrooms are indeed magical and I highly recommend adding them to your meals.

Top 3 Mushrooms to Add to Your Meals Today

Shiitake, portobello, and cremini mushrooms are my favorites to cook with, especially if you're not a connoisseur. Each has a distinct, but still fairly mild flavor and brings a different texture to the party.

Enjoy these three recipes that feature these mushrooms to boost your immune system and your brunch!

Delicious Mushroom-Centric Recipes

SAVORY MUSHROOM & SPINACH QUICHE

Recipe Serves: 4

Quiche is the perfect brunch dish, it's probably one of my favorite things about brunch.This recipe features cremini mushrooms and spinach to get your late morning startedoff on the right foot. Happy brunching!

INGREDIENTS for the crust: 1 ¾ cup (175g) flour, scant ½ cup (100g) butter, 1 egg

Ingredients for filling: couple handfuls spinach, personal preference, 3 cups (225g) cremini mushrooms sliced, 6 eggs, 1 cup (235ml) unsweetened almond milk, ⅛ tsp. salt, ¼ tsp. pepper

Instructions: 1. Heat oven to 450°F (230°C).

2. Make the crust by combining the flour, butter, and 1 egg, pressed into a 9" (22cm) pie tin. Pre-bake it for 10 minutes.

3. In the meantime, drizzle 1 TBSP. olive oil in a pan and add the spinach and mushrooms. Cook for 5 minutes, until softened.

4. In a bowl, beat together the eggs and milk, and season with salt, pepper, to taste. 5. Add in the cooked spinach and mushrooms. 6. Reduce the oven heat to 350°F (170°C) and pour egg mixture into the pre-baked crust. Bake for 40-50 minutes, until cooked through.

5. Add in the cooked spinach and mushrooms.

6. Reduce the oven heat to 350°F (170°C) and pour egg mixture into the pre-baked crust. Bake for 40-50 minutes, until cooked through.

Keeps well in the freezer for up to 3 months.

SIMPLE 5-INGREDIENT MUSHROOM & BRIE OMELET

Recipe Serves: 4

Ingredients: 1 clove garlic minced, 2 cups (200g) mushrooms, 8 eggs, 7 oz. (200g) brie cheese sliced, 4 oz. (120g) arugula, 1 tbsp. olive oil, salt and pepper

Instructions:

1. Heat a large non-stick frying pan over high heat, greased with a little bit of oil. Slice the mushrooms and cook, stirring occasionally, for 5-7 minutes. Transfer to a bowl and set aside.

2. Heat a small non-stick frying pan over medium-high heat, greased with a small amount of oil. Whisk the eggs in a large pot with ¼ cup (60ml) cold water. Season well with salt and pepper.

3. Pour quarter of the eggs into the pan and cook the omelet. Top with a quarter of the earlier prepared mushrooms and quarter of the brie. Transfer onto a serving plate, top with a handful of rocket. Serve immediately.

4. Repeat this process with the remaining eggs, mushrooms, brie and rocket to make a further 3 omelets.

Original Recipe from Sakara SLIFE MAG Aug. 31, 2020

Photo by Lianna Tarantin

WILD MUSHROOM + CORN TACOS WITH SPICY SLAW AND CASHEW CREMA

Recipe Serves: 4

Ingredients:

Cashew Crema: 1 cup raw cashews soaked overnight, drained Juice of 1 lime, 1/2 teaspoon cayenne pepper, 1/4 teaspoon Himalayan salt

Spicy Slaw: 1/4 small head purple cabbage shredded, 1/4 small head green cabbage shredded, 1 medium carrot shredded, 1/2 cup fresh cilantro leaves roughly chopped, 1/2 jalapeno seeded and thinly sliced, Juice of 1/2 lime, 1 teaspoon Himalayan salt

Wild Mushroom and Corn Filling: 2 tablespoons extra-virgin olive oil, 1 shallot sliced, 4 cloves garlic sliced, 8 ounces wild mushrooms (shiitake, maitake, or oyster) wiped clean & cut into bite-size pieces, Himalayan salt, 1 cup sweet corn kernels fresh or frozen

Serving: 8 non-GMO corn tortillas, 2 avocados pitted and sliced, Fresh cilantro for garnish

Instructions:

1. Make the cashew crema: In a blender or food processor, combine the cashews, lime juice, cayenne, and salt with 1/4 cup of water. Blend until smooth. Taste and add more salt, if desired. Transfer the crema to a serving bowl and set aside.

2. Make the spicy slaw: In a medium bowl, toss together the cabbage, carrot, cilantro, jalapeno, lime juice, and salt. Set aside.

3. Make the wild mushroom and corn filling: In a large pan, heat the olive oil over medium heat. Add the shallot and garlic and cook until the shallot is translucent and the garlic hasn't yet begun to brown, 1 to 2 minutes. Add the mushrooms, season with a pinch of salt, and cook until tender, 7 to 8 minutes. Add the corn and cook for another 2 minutes. Taste the filling and add more salt, if desired.

4. Serve: Using a pair of tongs and working in batches, char the tortillas over an open flame on the stove until they are just taking on color and warmed through. Keep the finished tortillas under a clean towel so they'll stay warm Serve the tortillas with the filling, slaw, and crema, plus slices of avocado and fresh cilantro.