Adaptogenic mushrooms are all the rage right now, but let’s not forget about the nutrient value of “regular” mushrooms. They contain fiber, protein, b vitamins, selenium, potassium, copper, antioxidants, and anti-inflammatory compounds. In addition, it’s estimated that 50% of mushrooms that we eat are “functional foods.” Functional foods are those that potentially offer a positive effect on health beyond basic nutrition (i.e., promote optimal health or help reduce the risk of disease). Mushrooms have been shown to boost the immune system. And, because they are prebiotic (meaning they are food for the good bacteria in our gut), they help support a healthy microbiome.
Mushrooms are also amazing for the planet because they can absorb pollution, combat insects, and help foster a rich environment for new forests.
Shiitake mushrooms have so much flavor (especially when harvested at the right time and eaten quickly). This recipe takes full advantage of the meaty flavor and texture of these mushrooms. You’re going to love it!
Recipe and Post by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt
Delicious, farm-fresh harvests are closer than you think.