Earthy and meaty, mushrooms get better as they age and darken. Sadly, we don't. Which is why we should keep fungus among us - their phytochemicals ward off cancer and boost our immunity so we can feel young longer.
Slice shiitake, button or portobella mushrooms and stir into miso soup. Our favorite is "Miso-Cup" organic instant: just add 2 cups boiling water!
Broiled Mushrooms: Remove stems and brush dirt from 6 large shiitake or oyster mushrooms and arrange on a foil-lined baking sheet. In a small bowl, combine 1 tbsp lemon juice with the 3 minced garlic cloves, 3 tbsp chopped parsley and 2 tbsp olive oil and toss mushrooms with lemon juice mixture. Broil in 450 degree oven for 5 minutes or until tender. Sprinkle with more lemon juice and season with ground pepper before serving.
Mushroom Curry: In a heavy pot, cook 2 cups chopped onions and 3 minced garlic cloves in 3 tbsp butter until softened. Add 2 tbsp curry powder (or 1 tsp each: cumin, cinnamon, turmeric and ginger), 1 tsp mustard seeds, 1/2 tsp cloves and 1 tsp salt. Add 1 cup chopped celery and 2 pounds chopped mushrooms (any variety or many varieties). Stir in 1 cup coconut milk and cook 10 minutes over medium heat. Add 1 cup chopped tomatoes, 1 cup chopped apples, 1/2 cup shredded coconut and3 tbsp lemon juice and cook 5 minutes more until everything is tender. Add more coconut milk if you like and serve over cooked rice topped with toasted almonds.