Shiitake Mushrooms
Shiitakes have four to ten times the flavor of common white button mushrooms. In addition to their robust/pungent, woodsy flavor and meaty texture, shiitakes provide high levels of protein (18-percent), potassium, niacin and B vitamins, calcium, magnesium and phosphorus. They have natural antiviral and immunity-boosting properties and are used nutritionally to fight viruses, lower cholesterol and regulate blood pressure. Lentinan, an immunostimulant derived from shiitakes, has been used to treat cancer, AIDS, diabetes, chronic fatigue syndrome, fibrocystic breast disease, and other conditions with impressive results.
Researcher also found that a raw shiitake eaten daily for one week lowered serum cholesterol by 12-percent.
The basis of the mushroom's impressive health properties are complex carbohydrates called polysaccharides that build the immune system.
These mushrooms have no toxic effects on humans, and are clinically safe.
See also: Mushrooms
Recipe: Quick Hoppin' John Risotto
3 tablespoons butter
1 cup minced shiitake
2 cups flour
2-1/2 teaspoons baking powder
1/2 cup plus extra Parmesan cheese
1 cup buttermilk
1 egg
Preheat the oven to 400-degrees. and either use paper liners or grease a 12-cup muffin tin. Saute the mushrooms in the butter over medium heat until the moisture is gone. Remove from heat.
In a large bowl, combine flour, baking powder and the 1/2 cup of Parmesan cheese. Mix well. In a small bowl, beat together the buttermilk and the egg. Add this mixture and the mushrooms to the flour. Mix up a lumpy batter, stop stirring when the mushrooms are blended in.
Spoon the batter into the muffin cups, 3/4 full. Sprinkle the tops with Parmesan and then bake until brown and the tops spring back when you press the centers gently, about 20-25 minutes. Dry on a wire rack.
These are good hot, warm, and cold.
Recipe makes 10-12 muffins.
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