PHOTO: Beata Lubas
If nature had a silver bullet for 2020, it’d be mushrooms
Adaptogens are a select group of herbs and some mushrooms that support the body’s natural ability to deal with stress. Adaptogenic dishes boost your immune system, combat diseases and reduce stress. Exactly what we need for these strange time. The best bit? They taste awesome, especially in these two mushroom recipes. By Beth Lipton
Shiitake “BLT” Sandwich
By Beth Lipton
- 200g shiitake mushroom caps, thinly sliced
- 2 tbspavocado oil
- 1 tbspcoconut aminos
- ¼ tsp smoked paprika
- ½ tsp sea salt
- 4 slices sourdough bread, lightly toasted
- 4Cos lettuce leaves
- 4 slices beefsteak or Roma tomato
- ½ small avocado, thinly sliced
- 2 large Free Range egg yolks
- 1 tsp fresh lemon juice
- 1 tsp apple cider vinegar
- ½ tspDijon mustard
- ½ tsp raw honey
- ¼ tsp smoked paprika
- 1 tsp turkey tail mushroom
- powder, optional
- ¼ tspsea salt, plus more to taste
- ½ cup safflower oil
1 Heat oven to 180°. Meanwhile, line a large baking sheet with oven-baking paper. Prepare shiitake “bacon”: Toss shiitake caps with avocado oil, coconut aminos, paprika, and salt. Spread a single layer on baking sheet, and bake until golden and beginning to crisp, stirring once or twice during baking time, 25–30 minutes. (“Bacon” will crisp further as it cools.)
2 Prepare mayonnaise: In a medium bowl, whisk together egg yolks, lemon juice, vinegar, mustard, honey, paprika, mushroom powder (if desired), and salt until smooth. Gradually drizzle in oil, whisking constantly to emulsify. Season with additional salt, if desired.
3 Take 2 slices of bread and spread 1 tbsp mayo on each. Top slices evenly with lettuce, tomato, avocado, and shiitake bacon. Close each with another piece of bread.
NUTRITIONAL INFO: Calories: 516, Total Fat: 34 g, Saturated Fat: 4 g, Monounsaturated Fat: 17 g, Polyunsaturated Fat: 11 g, Carbs: 45 g, Fiber: 7.5 g, Sugars: 4 g, Protein: 10 g, Sodium: 897 mg, Cholesterol: 37 mg
Vegetable Pho with Mushroom Broth
By Mandy Major
Broth & Noodles
- 1 tsp olive oil
- 1 onion, cut into large chunks
- 8 cloves garlic, thinly sliced
- 1 2cm piece ginger, peeled and chopped
- 1 tsp Chinese five-spice powder
- 8 cups low-sodium vegetable broth
- 3 tbsp reduced-sodium tamari
- 1 tbsp hoisin sauce
- 2 pods star anise
- 1 (3 inch) cinnamon stick
- 6baby bok choy, sliced (4 cups)
- 2 cups cremini mushrooms, quartered
- 200g brown rice vermicelli, cooked according to package
- 2 cups bean sprouts
- ⅓ cup Thai basil leaves (or regular basil), chopped
- ⅓ cup corriander leaves, chopped
- ¼ cup green onions, thinly sliced
- 4 red Thai chili peppers
- 1 lime, quartered
- hoisin or sriracha sauce, to taste
1. Prepare broth: In a stockpot, warm oil over medium-high heat. Add yellow onion and sweat until translucent, about 5 minutes. Add garlic, ginger, and five-spice powder, stirring until fragrant, about 1 minute.
2. Add broth, tamari, hoisin, star anise, and cinnamon; bring to a boil, then reduce to a simmer for 75 minutes, skimming off foam.
3. With a cheesecloth-lined mesh sieve, strain broth and return to stockpot. Add bok choy and mushrooms, and return to a boil.
4. Divide noodles into 4 bowls and top with hot broth, mushrooms, and bok choy.
5. Garnish with bean sprouts, basil, cilantro, green onions, and chili. Option to serve with lime wedges and hoisin sauce.
NUTRITIONAL INFO: Calories: 293, Total Fat: 2 g, Saturated Fat: 0 g, Carbs: 55 g, Fiber: 6 g, Sugars: 9 g, Protein: 9 g, Sodium: 921 mg, Cholesterol: 0 mg