The Ins and Outs of Mushrooms (and Their Tasty Health Benefits!)

There is simply something to be said for harnessing the nutritional wonders available in our very own ecosystems. Recently pop culture has caught onto some of the most beneficial plant medicines that can be found in fungi, like the unique and nutritious benefits of adaptogenic reishi mushrooms. 

Mushrooms are packed with health benefits, which is why they are absolutely delightful to work with in the kitchen! Mushrooms are an excellent source of potassium, which helps to balance out the effects of sodium in your body. Every type of mushroom is known to increase magnesium levels, a nutrient that an estimated 75% of the population is deficient in. Magnesium has been shown to help with everything from a more restful sleep, to improved regularity. Mushrooms can help keep your body in check against long and short-term sickness by supporting the immune system. 

Luckily, France is riddled with incredible spots to pick mushrooms fresh from their natural habitat, with prime picking time in the months of August and September. Morilles, cepes, chanterelles, girolles, bolets, and truffles are available at your fingertips in our region, as long as you follow the government-mandated guidelines for mushroom picking. 

Of the over 3,000 varieties that exist, only a few are edible. Be sure to properly identify your findings, and prepare them correctly for consumption. Have a medical specialist on speed dial in case you run into any snafus.

While there are a select few who are turned off by the texture of this incredible vegetable - trust us, we get it -, those who have given it a chance have been able to incorporate its benefits into so many different dishes. Add some low-calorie antioxidants, fiber, and protein to your next risotto, soup, burger, or chicken bake. (If your recipe involves marinating your mushrooms, that will really get the flavor working in your favor!)

Here’s a fun mushroom recipe we enjoy at La Pitchoune.

Ingredients:

• 3 tablespoons sun-dried tomatoes, minced. This is about 8-12 sundried tomatoes depending on size

• 4 cups large, dense mushrooms (about 1⁄3 pound ) sliced paper-thin. (Usually 6 large brown or white cap mushrooms. Don’t use shiitake or full-size portobello, as they will be shredded to smithereens by the mandoline)

• 4 tablespoons olive oil

• 1 1⁄2 teaspoons sherry vinegar (red or white wine vinegar and apple cider vinegar will all work, too)

• Dried or fresh thyme to taste, and if using dried you will probably need 1 teaspoon

• 1 teaspoon dried sumac

• Flaky salt such as Maldon, for finishing

• Freshly ground pepper

Mince the sun-dried tomatoes. If packed in oil, set aside. If the sun-dried tomatoes are not packed in oil, then place in a small bowl, and cover with very hot water for 3-5 minutes, to soften. Then drain and set aside If you are using sun dried tomatoes packed in oil, place them in a bowl and set aside.).

Slice the mushrooms as thinly as possible on a mandoline or with a knife. You’re going for paper-thin mushrooms here. Set aside.

In one of the small bowls, Whisk together the olive oil and vinegar together. If using dried thyme, incorporate 1 teaspoon into the mixture here so that it gets hydrated and has time to release its flavor. Taste after a few minutes.

You want to taste the thyme. If you can’t, add a bit more. (Thyme is a tricky spice. Fresh dried thyme is beautifully pungent, but older thyme loses a lot of flavor). If using fresh thyme, wait until the end to add it to the oil and vinegar. Taste as you go to make sure the dressing is neither too acidic nor too bland.

Divide the mushrooms among the plates, mounding them in the center and taking care not to smush them--they are delicate! Drizzle with the dressing, starting with a gentle drizzle as not to over-dress the mushrooms, causing them to become soggy.

Top the mushrooms with the sun-dried tomatoes, dispersing them evenly among the plates. Then, sprinkle with flaky salt and a few cracks of pepper. Finish with 1⁄2 teaspoon of fresh thyme leaves (if using), and a couple of pinches of sumac.

Let stand for two minutes to allow the mushrooms to absorb the dressing. Then, serve and eat right away.

NOTE: You can plate the mushrooms and prepare the dressing ahead of time, but don’t drizzle the dressing until just before you’re ready to eat or the delicate mushrooms will become sad and soggy. Make sure to whisk the olive oil and vinegar right before you drizzle to ensure that they are well incorporated.