My first impression of mushrooms, any mushrooms, were not favorable. As a matter of fact, I would pick them off of my pizza, avoid them at a salad bar, and basically turn my nose up to the rubbery, earthy substance. Why would anyone eat those, I wondered? In my own childhood, the only mushroom I could remember my mother serving was that of Campbell’s Cream of Mushroom Soup (added to a casserole!) God help us all!
Now, decades later, I purposefully consume mushrooms several times a week. I’m so thankful for learning opportunities in my life that allow me to grow in taste and knowledge. When my late husband was going through chemotherapy, I learned how consuming mushrooms boosted the immune system helping patients fight off infections. Articles I read suggested that cancer patients consume mushrooms to not only feel better, but to help combat cancer growth. While all mushrooms have health benefits, there are some that are clear leaders in their medicinal properties. The best news is many are found in most grocery stores and are ready for use.
Shiitake (Lentinula edodes) is one of those leaders. The plant energetics create balance and is nourishing with properties that are adaptogenic, alterative, anti-allergenic, immune amphoteric, and restorative. These mushrooms have also been known to help lower cholesterol and stimulate the immune system to increase the body’s ability to fight infection.
The details: consuming 4 ‘shrooms:
Calories: 44
Carbs: 11 grams
Fiber: 2 grams
Protein: 1 gram
Riboflavin: 11% of the Daily Value (DV)
Niacin: 11% of the DV
Copper: 39% of the DV
Vitamin B5: 33% of the DV
Selenium: 10% of the DV
Manganese: 9% of the DV
Zinc: 8% of the DV
Vitamin B6: 7% of the DV
Folate: 6% of the DV
Vitamin D: 6% of the DV
Shiitake mushrooms have been used in Traditional Chinese Medicine and are thought to boost health and improve circulation. Ironically, mushrooms are the ONLY natural plant source to contain vitamin D, a necessary vitamin that promotes health by supporting the immune system and building bones.
There seems to be an ongoing debate as to whether raw mushrooms should be consumed. They are, after all, grown in rich soil and are usually pretty dirty. That being said, the benefit of at least sautéing the ‘shrooms is the cooking process releases that tough cell wall making them easier to digest. I ALWAYS cook my mushrooms before eating them.
While all mushrooms are nutritious, I personally prefer the shiitake mushroom over portobello and white mushrooms, not just because the shiitake has better health benefits, but they also taste better. They are denser than their counterparts, and I like their texture. That being said, they are more expensive, but are well worth it for the health benefits. Add them to your pesto dishes or make a pot of mushroom soup. Bon Appetite!