Hello lovely readers!

A lot has changed since my last post—I’ve moved to sunny California, and with it, exciting new opportunities have come my way! One of them is the chance to bring you a fresh perspective on the blog. Welcome to the next chapter of GFL, where I’ll be exploring my culinary adventures! Cooking has always been my happy place, and now I get to share that joy with you.

In each post, I’ll spotlight a star ingredient, exploring its nutritious benefits while sharing my favorite recipes. But here’s the twist: I don’t want you to be hung up on precise measurements or getting the same ingredients. Cooking for me is all about intuition, creativity, and exploration, and I encourage you to do the same! Experiment, play with flavors you love, and make each dish your own—after all, it’s your kitchen, and the possibilities are endless.

Today, we’re diving into the world of mushrooms! With fall and winter bringing a bounty of these earthy gems, it’s the perfect time to explore their rich umami flavors and impressive health benefits. Whether you’re picking up familiar button mushrooms or trying something more exotic like lion’s mane or maitake, mushrooms are versatile, nutritious, and delicious. So, let’s get cooking and have some fun!

Mushrooms are a Powerhouse of Benefits

Mushrooms are often called the “meat” of the vegetable world. While technically fungi, they’ve been cherished across cultures not only for their culinary appeal but also for their medicinal properties. From boosting immunity to supporting brain health, these small wonders pack a powerful punch. Plus, did you know that mushrooms are one of the few non-animal sources of vitamin D? A total win for those on plant-based diets!

Healing Mushrooms in Naturopathic Medicine

Ancient cultures like the Chinese, Tibetan, Egyptians, Greeks, Siberians, have used certain types of mushrooms for their healing properties. In our household, we also embrace their health benefits as a preventative measure, often adding them to soups, broths, or even tea for a nourishing boost. However, it’s important to consult with a naturopathic doctor for expert guidance before using medicinal mushrooms to treat any condition.

Cooking with Mushrooms

The culinary possibilities with mushrooms are endless! Here are some of my favorite recipes to get you started.

Mushrooms Dan dan Noodles

This is my plant-based riff on a spicy Chinese noodle dish typically made of minced pork. I love the earthy smoky flavor of mushrooms combined with the crunchy peanut butter and tahini sauce. Use any mushroom you want and feel free to combine different ones to make it yours.

Serves 3

Active: About 30 minutes

Easy, Plant-based

Ingredients:

• Pasta: Whole wheat or vegetable linguine, fettuccine, or ramen (one pack)

For the sauce:

• 2 tbsp tahini
• 2 tbsp crunchy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp white vinegar
• Lemon juice (half to whole, depending on taste)
• Honey (to taste)
• ¼ cup water (or more, to adjust consistency)
• 1 shallot
• 1-inch ginger
• 2 cloves garlic (or more, depending on preference)
• Cilantro (a bunch)
• 2 stalks green onion, white part only

For the mushrooms:

• Beech, cremini, portobello, or shiitake mushrooms (use 4-8 oz. of whatever variety suits your fancy)
• 3 tbsp oil (avocado oil, high heat olive oil, or canola)
• Salt (to taste)
• Soy or tamari (optional)

For the garnish:

• Lemon zest (about 1 tsp or zest of half a lemon)
• Cilantro leaves
• Chopped green onion
• Chili flakes (optional)

Directions:

1. Cook pasta al dente according to package instructions, then rinse with cold water and set aside.
2. Zest the lemon and set aside. Separate the cilantro leaves from the stems; chop the leaves and keep the stems to be blended for the sauce.
3. Trim the ends off the stems. Slice the mushrooms in similar-sized pieces, but not too thin because they will shrink in size. 
4. Blend the sauce ingredients: tahini, peanut butter, soy sauce, vinegar, lemon juice, honey, water, shallot, ginger, garlic, cilantro stems, and white part of the green onions. Adjust to taste and consistency—it should be smooth and coat the noodles well.
5. Heat the pan in medium heat before putting oil to ensure even cooking, about 2 minutes. Place oil in the pan. Pour the blended sauce into the pan and mix well. Add the mushrooms and sauté until tender, about 3-5 minutes.
6. Add the noodles to the pan and toss them with the sauce and mushrooms. Season with soy sauce or tamari, if needed. 
7. Garnish with lemon zest, cilantro leaves, green scallions, and chili flakes. That’s it, enjoy!

King Oyster Mushrooms Warm Salad

This dish is a beautiful blend of buttery king oyster, microgreens, and a tangy ponzu dressing. It was inspired by a dish from a fusion Japanese restaurant that we recently visited.

Serves 3 

Active: About 20 minutes

Easy, Plant-based (optional)

Ingredients:

For the Sauce:

• 3 tbsp ponzu
• Lemon juice (half to whole, depending on your taste)
• Honey (to taste)
• 2 tbsp sesame oil
• 2 tbsp black truffle oil

For the salad:

• 1 pack King Oyster mushrooms (separate caps from stems)
• Microgreens (a handful)
• 1 shallot, thinly sliced
• 2 cloves garlic, sliced
• 2 tbsp butter (your choice salted, unsalted, or plant-based butter)
• Salt (coarse sea salt, to taste)

For the garnish:

• Lemon zest
• Chili flakes or thin slices of jalapeño or serrano pepper

Directions:

1. Slice the mushroom stems lengthwise and keep the caps whole.
2. Mix the sauce ingredients (ponzu, lemon juice, honey, sesame oil, and truffle oil) in a bowl.
3. Heat a pan over medium heat and add the butter after 2 minutes. Add the sliced shallots, sprinkle with salt, and cook over low heat until caramelized. Add the garlic and cook until soft. Transfer the shallot and garlic mixture to the serving plate with half of the sauce.
4. In the same pan, quickly sear the mushroom slices until golden brown on each side (about 1 minute per side). Do this in batches to avoid overcrowding. Place the cooked mushrooms on the serving plate with the sauce.
5. Sear the whole mushroom caps for about 2 minutes (1 minute per side) and arrange them on the plate.
6. Sprinkle microgreens over the top, pour the remaining sauce evenly, and garnish with lemon zest and chili flakes or sliced jalapeños. Serve immediately!

Mushrooms Puff Pastry

I’ve been delighting taste buds for years with this light, flaky pastry stuffed with a savory mushroom filling, perfect for appetizers at a dinner party or a light lunch meal.

Serves 6-8

Active: About 25 minutes, Inactive: 45 minutes

Easy

Ingredients:

• Puff pastry, Dufour Classic Puff Pastry or Trader Joe’s Puff Pastry. (The Dufour is twice the price, but it is more buttery than the TJ’s puff pastry).
• 1 egg (for egg wash)

For the filling:

• 24 oz. cremini or portobello mushrooms, thinly sliced
• 1 tbsp fresh thyme leaves
• 1 shallot, finely chopped
• 3 tbsp olive oil or butter
• Salt and pepper (to taste)
• ¼ cup panko (to absorb moisture)

Directions:

1. Preheat the oven to 375°F (190°C) and defrost the puff pastry according to package instructions.
2. Heat a pan over medium heat. Add olive oil or butter and sauté the shallots until soft (about 3 minutes). Add the mushrooms, toss with salt, and cover. Cook until tender, about 5-7 minutes. Stir in the thyme leaves and let cool slightly.
3. Add panko to the mushroom mixture to absorb any excess moisture. Mix well and set aside to cool.
4. Roll out the puff pastry on parchment paper. Prick the dough with a fork to create small holes.
5. Brush the dough with egg wash and spread the mushroom mixture evenly down the center, leaving space on both ends.
6. Fold one side of the dough over the filling, then fold the other side. Pinch the edges to seal and brush the top with more egg wash.
7. Place the pastry on a baking sheet and bake for 45 minutes or until golden brown.
8. Let it cool slightly before slicing and serving. Bon appetite!

Shiitake Dashi for Soup Dumplings

Serving dumplings in soup is perfect for the cooler months. Why not take it up a notch and make this shiitake dashi that elevates the simple dish into a rich umami broth? The broth is so comforting and delicious!

Serves 4

Active: About 30 minutes, Inactive: 1 hour

Easy, vegetarian (option)

Ingredients:

• Dumplings (your choice of vegetarian, seafood, meat), 1 package

For the broth:

• 6 dried or fresh shiitake mushrooms
• 1 sheet kombu
• 1-inch ginger, julienned
• 1 stalk green onion (white part only, sliced)
• 1 tbsp vegetarian bouillon paste (my favorite is Better Than Bouillon brand)
• 6 cups water (use soaking water)
• Favorite dumplings (any filling of your choice)
• Sesame oil (to taste)

For the garnish:

• Sliced green scallion (green part)

Directions:

1. If using dried shiitake, soak in 1 cup warm water with kombu water for 1 hour, covered. If you have the time, soak in cold water overnight and leave in the fridge. (To me, dried shiitake is smokier in taste than fresh). Strain the soaking liquid and repurpose it in the soup base.
2. Slice the soaked mushrooms and kombu into strips. If using fresh mushrooms, slice the mushrooms in strips.
3. In a pot, combine 6 cups of water, bouillon paste, shiitake slices, kombu, ginger, and the white part of the green onion. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add the dumplings to the broth and cook according to package instructions.
5. Ladle the soup into bowls, garnish with green scallion slices, drizzle sesame oil as needed.

Takeaway

I absolutely love mushrooms for their incredible variety of flavors and textures. Their rich umami can elevate any dish, and they’re so easy to incorporate into everyday meals. With their impressive health benefits, they truly deserve their “superfood” status. I hope you feel inspired to try one of these recipes and experiment with your own culinary creations. I’d love to hear how your mushroom adventures turn out!