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Using Medicinal Mushrooms as Foods

August 22, 2018

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Using Medicinal Mushrooms as Foods

August 22, 2018

As a child, I was a picky eater, and mushrooms were, and still are, something I can be picky about. But as I have been learning about mushroom identification with the Illinois Mycological Association (IMA) I have been including more in my diet  - especially ones I find myself. However, this experience is limited, and I want to branch out to more types, especially considering the health benefits. My goal is to eat some kind of mushroom every day until  Sept 2nd, when I will be discussing the said health benefits of medicinal mushrooms at the IMA's annual show at the Chicago Botanical Gardens. 

 

First, the King Oyster (Pleurotus eryngii) purchased at H-Mart Naperville. As you can see, it is many fleshy stipe (or stem). This means they are more durable than fall oysters (Pleurotus ostreatus) which have a larger cap and gills. Honestly, I didn't really find the flavor exciting, nor the texture. The texture of the stipe is pretty similar to the mushroom texture I disliked as a child. But I have discovered that sauteing the mushroom in olive or, or butter, with some garlic, does the trick. I was not fond of a saute I did in coconut oil, as that flavor then over powered the stir fry I made with these mushrooms, some broccoli, cauliflower, and a teriyaki like sauce. If you liek mushrooms but have not tried the King Oyster, you should! Like many other mushrooms, they have medical value, shown in pre-clinical data (click HERE for a short review).  

 

 

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Dr. Lorinda Sorensen proudly offers Naturopathic Medicine, Acupuncture and Herbal medicine to Illinois and Joliet, Plainfield, Lockport, New Lenox, Crest Hill, Romeoville, Jackson, Channahon, Shorewood, Mokena, Winfield, Wheaton, Carol Stream, Naperville, West Chicago,  Lisle, Warrenville, and Geneva.

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