What’s Cooking: Something Fungi

3 min read

Since watching the Netflix documentary Fantastic Fungi: The World Beneath Us a year ago, I have been fascinated with mushrooms, exploring their versatility by incorporating more of them into my meals. Fungi have been around for billions of years and the 80-minute documentary delves into the magical world of fungi, from mushrooms that clear oil spills to underground fungi networks that help trees communicate. It features insight from a range of experts who all have one thing in common: an utterly contagious enthusiasm for the trippy wonders of a world that most of us will ignore. The film illustrated the enchanting power of fungi through gorgeous time-lapse footage. I was amazed by the healing properties of mushrooms, and it expanded my appreciation for them beyond a topping on my pizza. Savory, meaty, and packed with nutrients, mushrooms should get more shine in our kitchen. 

A mushroom is the "fruiting body of a fungus," most of which grows underground as a mycelium, a tangled mass of threads that absorb nutrients from the environment and can stretch for hundreds of miles. Although some people are suspicious of mushrooms and fungi and associate them with death, rot, and mold, mushrooms also represent "rebirth, rejuvenation, and regeneration. Fungi generate soil that gives life," says mycologist Paul Stamets in the film. In fact, we share almost half of our genetic makeup with mushrooms. We are affected by many of the same diseases and problems. Thus, we can easily take advantage of the unique immune-enhancing benefits and other survival methods that they build for themselves. Medicinal mushrooms have given us many critical pharmaceutical medicines, from penicillin to the first statin drugs and several anticancer treatments.¹ 

Mushrooms may lack the deep green or brilliant red hues we often associate with nutrient-rich fruits and vegetables, but they are a powerhouse of nutrition. They provide a wealth of macro and micronutrients, particularly B vitamins, selenium, zinc, and copper. B vitamins are essential in producing energy in cells, selenium is a powerful antioxidant, and zinc and copper are vital for a strong immune system.²

Below is a satisfying and easy recipe for sautéed mushrooms with spinach and shoyu sauce, which I borrowed from my mom and have adapted for Kume House. One of the cool things about this recipe is that it utilizes shiitake mushrooms. Traditional Chinese medicine uses shiitake to heal the skin, support the liver, enliven the blood, and boost qi, the life force. If you are as invested in skincare as I am (last week's newsletter dedicated to that), help yourself to extra servings of this dish. Seasoned with black pepper, cayenne pepper, and cumin, this recipe is flavourful, nutritious, and filling. 

Sautéed Mushroom with Spinach and Shoyu Sauce - Serves 2

Ingredients

2 tablespoons extra-virgin olive oil

3 sliced garlic cloves 

1 pound of clean, sliced shiitake mushrooms

1 bunch of fresh, clean spinach (tough ends trimmed)

2 scallions, thinly sliced

1 tablespoon sesame seeds

1 tablespoon Shoyu sauce or any soy sauce

black pepper, cumin, cayenne pepper (to taste)

Directions

1. In a large skillet, heat oil over medium. Add scallion and garlic and cook until fragrant, about 2 minutes.

2. Add the shiitake mushrooms. Avoid moving for 2 minutes, then stir and cook for 2 more minutes. 

3. Season the mushrooms with black pepper, cumin, and cayenne pepper to taste. 

4. Add Shoyu sauce and stir well.

5. Add spinach and gently toss to mix the sauteed mushroom. Cook until spinach is wilted. Add sesame seeds.

6. Serve immediately.

The sauteed mushroom can be enjoyed alone or with rice, bulgur, quinoa, or couscous. 

I hope you will try this recipe and when you do, please tag us on Instagram.

¹Fantastic Fungi:The World Beneath Us

²7 Potential Health Benefits of Mushroom  

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