By Ania Robertson
Adding shiitake mushrooms to your diet will give you some protein and fiber and it is a flavorful way to get essential minerals such as potassium, magnesium and phosphorus. Also, according to Japanese researchers who published a study in “Cancer Science” in 2011, shiitake mushrooms have anti-cancer properties. Shiitake mushrooms contain a compound called lentinan, which has been shown to strengthen the immune system’s ability to fight infection and disease.
Adding turmeric will bring a nice yellowish color to your dish. In Ayurvedic medicine, turmeric is added to food to treat indigestion, heartburn, dyspepsia and parasites. It can also be mixed into tea or other beverages to treat colds, coughs and respiratory problems. The anti-inflammatory and antibacterial nature of turmeric has been well documented.
Adding nutmeg will support digestion, reduce flatulence and improve appetite.
Shiitake Mushrooms Goat Cheese Sauce
1 container (5 ounces; 141 grams) fresh, sliced shiitake mushrooms, available in grocery stores
1 medium yellow onion, cut half and lengthwise and then crosswise
2 tablespoons cooking oil (your favorite)
2 stalks celery, cut
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon turmeric, powder
smidgen cayenne pepper, powder
dash freshly ground nutmeg
1 tsp salt or to taste
2 oz. goat cheese
1/2 cup “lite” coconut milk
In a medium skillet, heat the oil over high heat. Add mushrooms, onion, celery, all seasonings. Sauté under the cover over medium heat for 15 minutes until lightly brown. Stir occasionally. Using a hand mixer, mix goat cheese and coconut milk. Vigorously stir mixture in mushrooms and take the skillet from the heat. Do not cook the sauce. Serve immediately over sautéed chicken breast or pasta.
My favorite combination is with steamed asparagus.
Ania Robertson is a certified life coach with additional certification in Ayurveda and Feng Shui.