Ingredients / 2-4 servings
• 4 cups of chopped wild-harvested mushrooms (any seasonal mushroom)
• 1 ½ cup Lemon juice
• 1 purple onion
• 2 cloves of garlic
• ½ bunch of each, cilantro and parsley
• 1 thumb of ginger
• Pinch of slat
• ½ cup olive oil
• 1 wild yam or sweet potato
• 1 organic corn
• 1 avocado (optional)
In order to get the medicinal benefits from mushrooms you need to break the cell walls to release the medicine. There are several methods to do this. In this recipe we will extract them by heating and using lemon.
1. Cook mushrooms or use raw.
Depending on the mushrooms available you will use them raw (as crimini mushrooms) or cooked (as oyster or shiitake mushrooms). If using raw, start by chopping them. If cooking, start by steaming them on medium to low heat for 1 to 8 hours. The longer the better, as you will be extracting more of their medicinal benefits. If you prefer to cook them on water, be sure not to discard that water after, as it will have medicinal content! If doing this method, use just enough water to cover the mushrooms and if cooking for long time keep checking the water level.
2. Meanwhile slice the wild yam, cut the corn by half and place them in another pot. Put ½ inch of water, just to cover the bottom of the pot and cook on medium heat for 20 to 30 minutes.
3. Chop the garlic and ginger and set aside. Garlic has antimicrobial properties. It is also an antioxidant and an immune stimulant. Chopping garlic ruptures the cell walls and releases alliin (inactive compound) and alliinase (enzyme) allowing them to react and form a new beneficial compound called allicin which is responsible for garlic’s health benefits. Allicin also gives garlic it’s pungent smell, so the stronger the smell, the better for your health.
4. Slice the onion and place in a colander, cover the surface with a layer of salt and wait for 20 minutes.
5. Meanwhile chop the parsley and cilantro and squeeze one cup of lemon juice.
6. In a mortar add the chopped garlic, ginger, cayenne and salt and mix all together. Add the olive oil and keep mixing.
7. Finally rinse the onions massaging with your hands under warm water. This will reduce the acidity effects for eating it raw.
8. When mushrooms are ready put them in a big bowl and cover them with the lemon juice and then add all the rest of the ingredients. Mix with your hands.
9. Let it sit for 15-30 minutes and the serve on a plate with the yams and corn at the side. If you like, add a side of half avocado for each dish. Garnish with some fresh grated ginger and some fresh greens.
Why this recipe? I love seafood, but this is a tasty alternative to vegans and vegetarians. Plus no need to worry about heavy metals in seafood.
This recipe is a hypoallergenic, suitable for all people suffering from most common allergies. It is gluten-free, nut-free, dairy-free, nightshade-free and soy-free recipe, also suitable for the ones who follow the paleo-diet. It is a great alternative to almost everyone!
You can get most of the ingredients locally.
My star ingredient for this recipe are mushrooms.
For this recipe I chose Oysters and Shiitake mushrooms, as they are in season and growing all over BC.
These two, as all medicinal mushrooms, have antioxidants, anticancer and antibacterial properties (will help preserve your food!). They are also prebiotic foods (feed our healthy gut bacteria) and are highly nutritional.
Shiitake mushrooms are especially high in antioxidants while Oyster mushrooms are known for their ability to lower bad cholesterol (they naturally produce statins).
For general health if you can use a blend of seasonal mushrooms, that would be the most beneficial.
Remember always to prepare them properly (extract with water, acid or alcohol) in order to get the medicine.