Post by raventx1 on Jul 11, 2006 20:47:34 GMT -5
Shiitake Mushrooms 
*****************************************
Introduction
Invigorate Your Immune System
A Hearty Mushroom That's Good for Your Heart
Shiitake Mushrooms found to be Top Food Source of Potent Antioxidant
Description
Tips for Preparing Shiitake Mushrooms:
A Few Quick Serving Ideas
The Recipes
Poached Eggs over Collard Greens & Shiitake Mushrooms
Shiitake Mushroom Seaweed Soup
Chinese cabbage Salad
15 Minute Stir Fried Chicken & Bok Choy
*****************************************
Shiitake Mushrooms
Did you know that the Chinese and Japanese have used shiitake mushrooms medicinally for thousands of years? Today, we may know some of the reasons why. Shiitake mushrooms contain unique phytonutrients including lentinan and eritadenine. Among lentinan's many health benefits is its ability to boost the immune system, strengthening its ability to fight infection and disease. Lentinan provides anti-cancer protection by attracting immune cells that fragment and destroy cancer cells and has also been shown to be more effective than prescription drugs when it comes to fighting influenza and other viruses. Eritadenine has been found to lower cholesterol levels, regardless of the type of fat in the diet. Preliminary animal research also suggests that it may prevent the development of atherosclerosis on arterial walls. Shiitake mushrooms are becoming increasingly popular in the United States. They make a great addition to stir-fried vegetables seasoned with ginger and soy sauce.
Long a symbol of longevity in Asia because of their health-promoting properties, shiitake mushrooms has been used medicinally by the Chinese for more than 6,000 years. More recently, their rich, smoky flavor has endeared them to American taste buds and these exotic hearty mushrooms can now be found in supermarket shelves across the U.S. throughout the year.
Like other mushrooms, these specialty mushrooms are as mysteriously unique as they are delicious. While often thought of as a vegetable and prepared like one, mushrooms are actually a fungus, a special type of living organism that has no roots, leaves, flowers or seeds.
Invigorate Your Immune System
Recent studies have traced shiitakes' legendary benefits to an active compound contained in these mushrooms called lentinan. Among lentinan's healing benefits is an ability to power up the immune system, strengthening its ability to fight infection and disease. Against influenza and other viruses, lentinan has been shown to be even more effective than prescription drugs; it even improves the immune status of individuals infected with HIV, the virus that can cause AIDS.
A Hearty Mushroom That's Good for Your Heart
A large number of animal studies conducted over the last ten years have shown that another active component in shiitake mushrooms called eritadenine lowers cholesterol levels--and this amazing compound lowers cholesterol no matter what types of dietary fats the lab animals are given. Even when lab rats are given dietary protein rich in methionine (an amino acid researchers have found causes an increase in cholesterol formation), eritadenine still lowers plasma cholesterol levels in a dose-dependent manner. In other words, the more eritadenine given the more cholesterol levels drop.
Shiitake Mushrooms Found to be Top Food Source of Potent Antioxidant
L-ergothioneine, a powerful antioxidant, has been discovered in mushrooms, thanks to a new analytical method capable of identifying this antioxidant in plant material. In research presented at the American Chemical Society meeting in Washington, D.C., on August 31, 2005, an American research team revealed that mushrooms contain higher concentrations L-ergothioneine than either of the two dietary sources previously believed to contain the most: chicken liver and wheat germ.
Testing mushrooms consumed in the U.S., the team found that shiitake, oyster, king oyster and maitake mushrooms contain the highest amounts of ergothioneine, with up to 13 mg in a 3-ounce serving. This equals forty times as much as is found in wheat germ.
Of the most commonly consumed mushrooms, portabellas and creminis have the most L-ergothioneine, followed by white buttons. White buttons, the most popular of all mushrooms consumed in the U.S., contain up to 5 mg per three ounce serving—12 times as much as wheat germ and 4 times more than chicken liver. And more good news, L-ergothioneine is not destroyed when mushrooms are cooked.
Description
Although numerous types of mushrooms provide wonderful tastes, textures and healthful properties, three mushroom superstars have been recently receiving widespread attention and, as a result, are increasingly available in the marketplace. These top three are shiitake, maitake and reishi mushrooms.
Like other mushrooms, these specialty mushrooms are as mysteriously unique as they are delicious. While often thought of as a vegetable and prepared like one, mushrooms are actually fungi, a special type of living organism that has no roots, leaves, flowers or seeds.
All three specialty mushroom varieties are similar in that they can add both a delicious culinary, as well as therapeutic, spark to many recipes, but each also features distinct characteristics.
-Shiitake mushrooms (Lentinus edodes): Fleshy brown, slightly convex caps that range in diameter from about two to four inches in diameter.
-Reishi (Ganoderma lucidum): Usually have an antler or rounded fan shape with the most popular type of reishi being red in color, although that is just one of the six colors in which they grow.
-Maitake (Grifola frondosa): Grow in a formation of clustered brownish fronds of fan shaped petals. Commonly known as "Hen of the Woods".
Tips for Preparing Shiitake Mushrooms:
Mushrooms are very porous, so if they are exposed to too much water they will quickly absorb it and become soggy. Therefore, the best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth. You could also use a mushroom brush, available at most kitchenware stores.
If the fresh mushrooms become dried out because of being stored for too long, soak them in water for thirty minutes.
A Few Quick Serving Ideas:
Shiitake mushrooms are traditionally added to miso soup.
Healthy sauté mushrooms with onions and garlic. Serve as a side dish or as a topping for chicken, beef, lamb or venison.
To give your vegetable stock an extra depth, add dried specialty mushrooms like shiitake.
For a quick and easy Asian pasta dish, healthy sauté shiitake mushrooms with snap peas and tofu. Season to taste and serve over buckwheat soba noodles (or your favorite type of pasta).
*****************************************
The Recipes
Poached Eggs over Collard Greens & Shiitake Mushrooms
Shiitake Mushroom Seaweed Soup
Chinese cabbage Salad
15 Minute Stir Fried Chicken & Bok Choy
*****************************************
Poached Eggs over Collard Greens & Shiitake Mushrooms
This recipe is a delicious and healthy breakfast that gives you an interesting way to enjoy the nutritious benefits of vegetables with your eggs. The flavor of the dressing is very complimentary, it will sustain your for hours, and will surely be a favorite dish in your home. Serves 4
• 6 cups chopped collard greens (stems removed)
• 1 medium onion cut in half and sliced thin
• 6 fresh shiitake mushrooms, sliced medium thick stems removed
• 4 fresh free range chicken eggs
• about 4 cups water
• 1 TBS apple cider vinegar, or any white wine vinegar
• Dressing
• 1 TBS fresh lemon juice
• 1 TBS minced fresh ginger
• 3 medium cloves garlic pressed
• 1 TBS soy sauce
• 1 TBS extra virgin olive oil
• salt and white pepper to taste
1. Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and pull or cut out stem. Discard stems. Chop leaf and steam for about 7 minutes. Add mushrooms, onion and steam for another 5 minutes.
2. While steaming greens, get ready for poaching by bringing water and vinegar to a fast simmer in a small, shallow pan. You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs. Make sure there is enough water to cover eggs.
3. Mix together lemon juice, ginger, garlic, soy sauce, olive oil, salt, and pepper in a small bowl.
4. When greens are almost done poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
5. Press greens with the back of a sthingy slightly to remove excess water. Remove vegetables from steamer and toss with dressing. Remove eggs from water with a slotted sthingy and place on plate of tossed greens.
Shiitake Mushroom Seaweed Soup
Serves 4
This is one of those good tasting recipes that you will want to make regularly. The combination of all the sea vegetables and shiitake mushrooms makes this incredibly nutritious giving your body a great dose of minerals in a delicious and easy way.
* 6 whole dried medium shiitake mushrooms
* 6 cups warm water
* 4 medium sized pieces wakame seaweed
* 2 TBS chopped dulse seaweed
* 1 medium onion, quartered and sliced thin
* 3 medium cloves garlic, chopped
* 2 TBS minced fresh ginger
* 2 TBS dry vegetable stock powder
* 2 TBS soy sauce
* 1 TBS rice vinegar
* 3 TBS minced scallion greens for garnish
* Salt and white pepper to taste
1. Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
2. Heat 1 TBS seaweed water in medium sized soup pot. Healthy Sauté onion in seaweed water over medium heat for about 5 minutes stirring frequently. Add garlic, ginger and continue to sauté for another minute
3. When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water. Bring to a boil on high heat. Add dulse.
4. Once it comes to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with salt, pepper, soy sauce and rice vinegar. Add minced scallion and serve.
Chinese cabbage Salad
Serves 4
This healthy cabbage side salad is a wonderful addition to any Asian flavored meal. It is quick and easy to make. And we have added the extra nutrition and flavor of the super food seaweed, giving you another way to have it in your diet more often.
* 4 cups finely chopped Chinese cabbage
* ½ cup chopped scallion
* ¼ cup soaked hijiki seaweed
* 1 medium tomato, seeds and excess pulp removed
* Dressing
* 1 tsp grated fresh ginger
* 2 medium cloves garlic, pressed
* 1 TBS rice vinegar, or lemon juice
* 1 tsp honey
* 2 TBS soy sauce
* ¼ tsp dry mustard
* 1 TBS extra virgin olive oil
* salt and white pepper to taste
1. Rinse and soak hijiki in 1-cup warm water until softened, about 10 minutes. Drain and squeeze out excess water when ready.
2. While hijiki is soaking, chop cabbage, scallion and place in a bowl. Cut tomato in half and squeeze out seeds, cut out pulp, and slice in thin strips.
3. Whisk together dressing ingredients and toss with cabbage, tomato, scallion and hijiki. Sprinkle with sesame seeds.
15 Minute Stir Fried Chicken & Bok Choy
Serves 4
This nutritious stir-fry is quick and easy to prepare. A perfect warm weather dish that can be made in just 20 minutes from start to finish for a satisfying meal that is effortless
* 1 cup chopped scallion
* 2 TBS fresh-minced ginger
* 2 skinless, boneless chicken breasts cut into bite size pieces
* 1½ cups sliced fresh shiitake mushrooms
* 4 cups chopped Bok choy
* 2 TBS soy sauce
* 1 TBS rice vinegar
* Salt and white pepper to taste
* Pinch of red pepper flakes
1. Healthy Stir Fry scallion in a stainless steel wok or sauté pan for 2 minutes and add ginger. Continue to stir-fry for another minute and add chicken stirring constantly.
2. After about 2-3 minutes add shiitake mushrooms and bok choy. Continue to stir-fry for another 3-4 minutes and add soy sauce, rice vinegar, salt and pepper. Serve.
*****************************************
Introduction
Invigorate Your Immune System
A Hearty Mushroom That's Good for Your Heart
Shiitake Mushrooms found to be Top Food Source of Potent Antioxidant
Description
Tips for Preparing Shiitake Mushrooms:
A Few Quick Serving Ideas
The Recipes
Poached Eggs over Collard Greens & Shiitake Mushrooms
Shiitake Mushroom Seaweed Soup
Chinese cabbage Salad
15 Minute Stir Fried Chicken & Bok Choy
*****************************************
Shiitake Mushrooms
Did you know that the Chinese and Japanese have used shiitake mushrooms medicinally for thousands of years? Today, we may know some of the reasons why. Shiitake mushrooms contain unique phytonutrients including lentinan and eritadenine. Among lentinan's many health benefits is its ability to boost the immune system, strengthening its ability to fight infection and disease. Lentinan provides anti-cancer protection by attracting immune cells that fragment and destroy cancer cells and has also been shown to be more effective than prescription drugs when it comes to fighting influenza and other viruses. Eritadenine has been found to lower cholesterol levels, regardless of the type of fat in the diet. Preliminary animal research also suggests that it may prevent the development of atherosclerosis on arterial walls. Shiitake mushrooms are becoming increasingly popular in the United States. They make a great addition to stir-fried vegetables seasoned with ginger and soy sauce.
Long a symbol of longevity in Asia because of their health-promoting properties, shiitake mushrooms has been used medicinally by the Chinese for more than 6,000 years. More recently, their rich, smoky flavor has endeared them to American taste buds and these exotic hearty mushrooms can now be found in supermarket shelves across the U.S. throughout the year.
Like other mushrooms, these specialty mushrooms are as mysteriously unique as they are delicious. While often thought of as a vegetable and prepared like one, mushrooms are actually a fungus, a special type of living organism that has no roots, leaves, flowers or seeds.
Invigorate Your Immune System
Recent studies have traced shiitakes' legendary benefits to an active compound contained in these mushrooms called lentinan. Among lentinan's healing benefits is an ability to power up the immune system, strengthening its ability to fight infection and disease. Against influenza and other viruses, lentinan has been shown to be even more effective than prescription drugs; it even improves the immune status of individuals infected with HIV, the virus that can cause AIDS.
A Hearty Mushroom That's Good for Your Heart
A large number of animal studies conducted over the last ten years have shown that another active component in shiitake mushrooms called eritadenine lowers cholesterol levels--and this amazing compound lowers cholesterol no matter what types of dietary fats the lab animals are given. Even when lab rats are given dietary protein rich in methionine (an amino acid researchers have found causes an increase in cholesterol formation), eritadenine still lowers plasma cholesterol levels in a dose-dependent manner. In other words, the more eritadenine given the more cholesterol levels drop.
Shiitake Mushrooms Found to be Top Food Source of Potent Antioxidant
L-ergothioneine, a powerful antioxidant, has been discovered in mushrooms, thanks to a new analytical method capable of identifying this antioxidant in plant material. In research presented at the American Chemical Society meeting in Washington, D.C., on August 31, 2005, an American research team revealed that mushrooms contain higher concentrations L-ergothioneine than either of the two dietary sources previously believed to contain the most: chicken liver and wheat germ.
Testing mushrooms consumed in the U.S., the team found that shiitake, oyster, king oyster and maitake mushrooms contain the highest amounts of ergothioneine, with up to 13 mg in a 3-ounce serving. This equals forty times as much as is found in wheat germ.
Of the most commonly consumed mushrooms, portabellas and creminis have the most L-ergothioneine, followed by white buttons. White buttons, the most popular of all mushrooms consumed in the U.S., contain up to 5 mg per three ounce serving—12 times as much as wheat germ and 4 times more than chicken liver. And more good news, L-ergothioneine is not destroyed when mushrooms are cooked.
Description
Although numerous types of mushrooms provide wonderful tastes, textures and healthful properties, three mushroom superstars have been recently receiving widespread attention and, as a result, are increasingly available in the marketplace. These top three are shiitake, maitake and reishi mushrooms.
Like other mushrooms, these specialty mushrooms are as mysteriously unique as they are delicious. While often thought of as a vegetable and prepared like one, mushrooms are actually fungi, a special type of living organism that has no roots, leaves, flowers or seeds.
All three specialty mushroom varieties are similar in that they can add both a delicious culinary, as well as therapeutic, spark to many recipes, but each also features distinct characteristics.
-Shiitake mushrooms (Lentinus edodes): Fleshy brown, slightly convex caps that range in diameter from about two to four inches in diameter.
-Reishi (Ganoderma lucidum): Usually have an antler or rounded fan shape with the most popular type of reishi being red in color, although that is just one of the six colors in which they grow.
-Maitake (Grifola frondosa): Grow in a formation of clustered brownish fronds of fan shaped petals. Commonly known as "Hen of the Woods".
Tips for Preparing Shiitake Mushrooms:
Mushrooms are very porous, so if they are exposed to too much water they will quickly absorb it and become soggy. Therefore, the best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth. You could also use a mushroom brush, available at most kitchenware stores.
If the fresh mushrooms become dried out because of being stored for too long, soak them in water for thirty minutes.
A Few Quick Serving Ideas:
Shiitake mushrooms are traditionally added to miso soup.
Healthy sauté mushrooms with onions and garlic. Serve as a side dish or as a topping for chicken, beef, lamb or venison.
To give your vegetable stock an extra depth, add dried specialty mushrooms like shiitake.
For a quick and easy Asian pasta dish, healthy sauté shiitake mushrooms with snap peas and tofu. Season to taste and serve over buckwheat soba noodles (or your favorite type of pasta).
*****************************************
The Recipes
Poached Eggs over Collard Greens & Shiitake Mushrooms
Shiitake Mushroom Seaweed Soup
Chinese cabbage Salad
15 Minute Stir Fried Chicken & Bok Choy
*****************************************
Poached Eggs over Collard Greens & Shiitake Mushrooms
This recipe is a delicious and healthy breakfast that gives you an interesting way to enjoy the nutritious benefits of vegetables with your eggs. The flavor of the dressing is very complimentary, it will sustain your for hours, and will surely be a favorite dish in your home. Serves 4
• 6 cups chopped collard greens (stems removed)
• 1 medium onion cut in half and sliced thin
• 6 fresh shiitake mushrooms, sliced medium thick stems removed
• 4 fresh free range chicken eggs
• about 4 cups water
• 1 TBS apple cider vinegar, or any white wine vinegar
• Dressing
• 1 TBS fresh lemon juice
• 1 TBS minced fresh ginger
• 3 medium cloves garlic pressed
• 1 TBS soy sauce
• 1 TBS extra virgin olive oil
• salt and white pepper to taste
1. Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and pull or cut out stem. Discard stems. Chop leaf and steam for about 7 minutes. Add mushrooms, onion and steam for another 5 minutes.
2. While steaming greens, get ready for poaching by bringing water and vinegar to a fast simmer in a small, shallow pan. You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs. Make sure there is enough water to cover eggs.
3. Mix together lemon juice, ginger, garlic, soy sauce, olive oil, salt, and pepper in a small bowl.
4. When greens are almost done poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
5. Press greens with the back of a sthingy slightly to remove excess water. Remove vegetables from steamer and toss with dressing. Remove eggs from water with a slotted sthingy and place on plate of tossed greens.
Shiitake Mushroom Seaweed Soup
Serves 4
This is one of those good tasting recipes that you will want to make regularly. The combination of all the sea vegetables and shiitake mushrooms makes this incredibly nutritious giving your body a great dose of minerals in a delicious and easy way.
* 6 whole dried medium shiitake mushrooms
* 6 cups warm water
* 4 medium sized pieces wakame seaweed
* 2 TBS chopped dulse seaweed
* 1 medium onion, quartered and sliced thin
* 3 medium cloves garlic, chopped
* 2 TBS minced fresh ginger
* 2 TBS dry vegetable stock powder
* 2 TBS soy sauce
* 1 TBS rice vinegar
* 3 TBS minced scallion greens for garnish
* Salt and white pepper to taste
1. Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
2. Heat 1 TBS seaweed water in medium sized soup pot. Healthy Sauté onion in seaweed water over medium heat for about 5 minutes stirring frequently. Add garlic, ginger and continue to sauté for another minute
3. When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water. Bring to a boil on high heat. Add dulse.
4. Once it comes to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with salt, pepper, soy sauce and rice vinegar. Add minced scallion and serve.
Chinese cabbage Salad
Serves 4
This healthy cabbage side salad is a wonderful addition to any Asian flavored meal. It is quick and easy to make. And we have added the extra nutrition and flavor of the super food seaweed, giving you another way to have it in your diet more often.
* 4 cups finely chopped Chinese cabbage
* ½ cup chopped scallion
* ¼ cup soaked hijiki seaweed
* 1 medium tomato, seeds and excess pulp removed
* Dressing
* 1 tsp grated fresh ginger
* 2 medium cloves garlic, pressed
* 1 TBS rice vinegar, or lemon juice
* 1 tsp honey
* 2 TBS soy sauce
* ¼ tsp dry mustard
* 1 TBS extra virgin olive oil
* salt and white pepper to taste
1. Rinse and soak hijiki in 1-cup warm water until softened, about 10 minutes. Drain and squeeze out excess water when ready.
2. While hijiki is soaking, chop cabbage, scallion and place in a bowl. Cut tomato in half and squeeze out seeds, cut out pulp, and slice in thin strips.
3. Whisk together dressing ingredients and toss with cabbage, tomato, scallion and hijiki. Sprinkle with sesame seeds.
15 Minute Stir Fried Chicken & Bok Choy
Serves 4
This nutritious stir-fry is quick and easy to prepare. A perfect warm weather dish that can be made in just 20 minutes from start to finish for a satisfying meal that is effortless
* 1 cup chopped scallion
* 2 TBS fresh-minced ginger
* 2 skinless, boneless chicken breasts cut into bite size pieces
* 1½ cups sliced fresh shiitake mushrooms
* 4 cups chopped Bok choy
* 2 TBS soy sauce
* 1 TBS rice vinegar
* Salt and white pepper to taste
* Pinch of red pepper flakes
1. Healthy Stir Fry scallion in a stainless steel wok or sauté pan for 2 minutes and add ginger. Continue to stir-fry for another minute and add chicken stirring constantly.
2. After about 2-3 minutes add shiitake mushrooms and bok choy. Continue to stir-fry for another 3-4 minutes and add soy sauce, rice vinegar, salt and pepper. Serve.