The fungus-among-us is actually good for us!

If you’re lucky enough that your grocery store sells wild mushrooms, definitely pick some up the next time you’re there. Reiki, shiitake, maitake, portobello and lobster are rich in the antioxidant ergothioneine – which protects cells from abnormal growth and replication – cancer. And if you like red wine well then guess what? Cooking them in some vino magnifies their immunity boosting power thanks to resveratrol.

Research has shown that oyster mushrooms may help lower cholesterol. Portobellos go great with steak and make great substitutes for meat. Lobster mushrooms love garlic and butter. Maitakes go well with a bowl of chicken soup, and shiitake (my fave) make great additions to soups, salads and pasta dishes.

Do you have a favorite mushroom or way to eat it? Here is a delicious shiitake side dish recipe.
Ingredients:

• 4 tbsp of EVOO
• 1 tbsp of white wine vinegar
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1lb of fresh shiitake mushrooms
• Garnish: 2 tbsp chopped parsley

Instructions:

1. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with tin foil
2. In a large bowl whisk together the ingredient EXCEPT for the parsley and mushrooms
3. Add the mushrooms and coat well
4. Transfer the mushrooms to the baking sheet and bake until tender, about 20 minutes
5. Garnish with parsley and serve as a side dish