Mushrooms are a good source of phosphorus – thus supporting bone and tooth strength. They also contain protein, some enzymes, and B vitamins (especially niacin).
Mushrooms are also excellent sources of antioxidants in general as they contain polyphenols and selenium, which are common in the plant world. But they also contain antioxidants that are unique to mushrooms. One such antioxidant is ergothioneine, which scientists are now beginning to recognize as a ‘master antioxidant.’ Interestingly, it’s an amino acid that contains sulfur which we all know is important for liver detox pathways right? Ergothioneine, which is fairly exclusive to mushrooms, appears to have a very specific role in protecting your DNA from oxidative damage which means they can protect against cancers and a plethora of chronic diseases associated with too many toxins and their effects. With that in mind, it becomes easy to see how mushrooms may be an important part of an optimal diet.
They’re an excellent addition to any salad and go great with all kinds of meat and fish. “Let food be thy medicine” is my advice indeed, and with mushrooms that is especially true, as they contain some of the most powerful natural medicines on the planet. You hear a lot about shiitake’s and other exotic varieties but there’s nothing wrong with eating plain ol buttom mushrooms.
Be sure your mushrooms are organically grown as they bio-accumulate toxins from the soil, air, and water.
Also, avoid picking mushrooms in the wild unless you are absolutely sure you know what you’re picking. There are a number of toxic mushrooms, and it’s easy to get them confused unless you have a lot of experience and know what to look for.
So, on to the recipe. These – for as simple as it is – are absolutely amazing.
24 oz button mushrooms
scant 1/4 cup melted coconut oil
scant 1/2 cup balsamic vinegar
1 tsp Italian seasoning
2 tsp bloody mary seasoning (or any other semi-spicy sauce you might have around)
1. Cut mushrooms in 1/2 and scrape off any dirt-like substances.
2. Mix your marinade in a jar or bowl and mix well.
3. Pour the marinade over the mushrooms and turn to coat so that all of the mushrooms have some sauce on them.
4. Marinate for 30 minutes. I marinated right in my Le Creuset skillet. If I was going to bake them, I’d marinate in an oven safe glass dish.
5. Turn on the heat and either bake at 350 F or saute until desired done-ness. Plan on 10-12 minutes on the stove top.