5 recipes with mushrooms that will boost immunity, fight cancer and more
There is a wealth of information on the healing powers of mushrooms, because they are able to affect the production of a protein called cytokine, which is the host’s defense system to fight infections. So, here are 5 recipes with mushrooms that will boost immunity, fight cancer and more.
The body of studies show that mushrooms will boost your immunity, and also indicates that the following mushroom species: Agaricus, maitake, reishi, Cordyceps, and turkey tail mushrooms are able to increases TH1 cytokine production in both in vitro and in vivo models. Interestingly, the cytokine pattern associated with a beneficial immune response to cancer is TH1.
Mushrooms are also reported to be: cardiovascular-protective, antidiabetic, hepatoprotective, antioxidant and antimicrobial. It has been reported that mushrooms can be used to treat: multiple sclerosis, human papillomavirus and breast cancer. More recently, a Spanish study revealed that cooking improves Mushroom Nutrition.
So, here 5 recipes with mushrooms that will boost immunity, fight cancer and more
1) Sautéed White button mushroom( Agaricus Agaricus bisporus)
This mushroom, besides being effective against cancer, has been proven to lower blood glucose and cholesterol levels.
1 Cup White Button Mushrooms
1 Pinch Black pepper powder
1 Pinch Salt to taste
1 Tablespoon Butter
Put in a tablespoon of salted butter in a pan and heat it till it melts
Chop up button mushrooms to a quarter and brown them up in the buttered hot pan. In a couple minutes u will notice the mushrooms will get a bit saucy due to the moisture in the mushroom and the butter
Add pepper and salt to taste to the sautéing mushrooms and wait till golden brown and serve as a side dish!
2) Maitake Mushroom Soup -- Serves 4-6
4 ounces maitake (hen of the woods) mushrooms, chopped
1/2 ounce dried shiitake mushrooms, soaked in 1 cup hot water
1/2 pound assorted fresh mushrooms, preferably creminis mixed with at least 6 ounces shiitakes
3 tablespoons olive oil
2 large shallots, chopped
1 small leek, chopped
1 small Vidalia onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 medium potato, peeled and chopped
4 cups vegetable stock, water or chicken stock
2 tablespoons tamari
1 tablespoon cognac (optional)
1 bay leaf
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
Drain the shiitake mushrooms and reserve the liquid. Chop all the mushrooms. Heat oil over medium flame in a soup pot.
Add mushrooms to pot along with shallot, leek, onion, celery, carrot, and potato. Increase heat to medium-high, and cook vegetables, stirring often, until they begin to soften, about ten minutes.
Add soaking liquid from mushrooms, stock, tamari, cognac, and bay leaf. Bring to a boil, reduce heat, and simmer 30 minutes.
Add thyme and rosemary, and puree with vertical hand blender until smooth.
Season to taste and simmer an additional 5 minutes.
3) Mushroom tonic
1½ cups homemade cashew milk
1 tablespoon chia seed
1 tablespoon ground flax seed
1 tablespoon melted coconut oil
1 tablespoon local honey
1-2 medjool dates, pitted
2 tablespoons raw cacao powder
½ teaspoon turmeric
½ teaspoon of each organic powdered cordyceps, reishi, shiitake, chaga, maitake, and king oyster OR use 1 tablespoon of a mushroom mix
Pinch of sea salt
Simply combine all ingredients into a high speed blender and blend until smooth. Adjust sweetness by adding additional dates
Serve chilled over ice or serve warm by pouring into a small saucepan and gently heating until warm to touch.
4)Herbal Chicken Soup with Cordyceps
50 grams (a little under 2 ounces) Cordyceps mushrooms
1 chicken thigh or non-meat equivalent, cut into chunks
6 pitted, sliced dates
7 goji berries
1,000 milliliters (about 34 ounces) water
A little additional water to parboil with
Salt and pepper
Bring some water to a boil in the soup pot.
2. Add in the chicken and let it boil (parboil) for two minutes. Then drain that water and add 1,000 milliliters of fresh water. If using a meat substitute, you can skip this parboiling step.
3. Put the pot with chicken and fresh water back on the heat, lowered to a medium heat.
4. Add in the other ingredients.
5. Put a lid on the pot and let it simmer for 1.5 hours.
6. Ladle out the soup in a bowl and season with salt and pepper to taste. Enjoy!
5) Turkey tail mushrooms stir fry
This last recipe with mushrooms that will boost immunity, fight cancer and more is ideal for vegetarians. But if you are a meat lover, you can add small peaces of your choice of meat in the stir frying step!
4-5 turkey tails
2 medium sized carrots, thinly sliced
2-3 stalks of celery, cut into 1/4 inch slices
3/4 c. of sliced mushrooms (button or abalone)
3/4 c. of thinly sliced wood ears
1 tbsp. of finely minced garlic
1 tbsp. of finely minced ginger
1 onion, thinly sliced
1 tbsp. of finely minced parsley
2 tbsps. of oyster sauce
1 tbsp. of tapioca or corn starch
1-1/2 c. of broth
salt and pepper to taste
sugar to taste
3 tbsps. of cooking oil
sesame seed oil
Simmer the turkey tails for about an hour. Drain and cool. Cut the meat into 1/2 inch slices. Place on an oven rack about an inch apart and season with salt and paper. Place a container underneath to catch the fat. Grill in the oven until well-browned. If necessary, turn over to brown the other side.
While the turkey tails brown, prepare the stir fry.
Heat the cooking oil in a wok. Saute the garlic and ginger until fragrant. Add the sliced onion, carrot, celery and mushrooms. Stir fry for a few minutes. Season with salt, pepper and a little sugar. Disperse the starch in the broth. Stir in the oyster sauce and about half a teaspoon of sesame seed oil.
Drain the turkey tail slices on several layers of absorbent kitchen paper. Add to the cooked vegetables. Toss a few times. Serve at once.