Photo courtesy of Jane Saiers with RambleRill Farm.

Spring has surely sprung. Like a snake, my winter-time kinks are still being worked out.

Spring rains and a moist, woodsy environment are essential ingredients for propagating this weeks suggestion, fungi!

My eyes always light up when I see shiitake mushrooms at our farmer’s market.

Photo courtesy of Jane Saiers with RambleRill Farm.

Shiitakes have grown wild since prehistoric times. They originated in Asia where they are a symbol of longevity and are prized for their therapeutic value. Shiitake mushrooms appeared in some of the first herbal medicine books.

These earthy and meaty mushrooms are packed with benefits, from supporting our immune and cardiovascular systems, to supplying a good non-animal source of iron. They are full of B vitamins, zinc, vitamin D, and many minerals and phytonutrients. They are an excellent source of protein. Most notably, they have antiviral and anticancer effects.

To add to this list of healthy perks, according to Dr. Andrew Weil shiitakes contain a substance called eritadenine, which encourages our body tissues to absorb cholesterol and lower the amount circulating in our blood. What a benefit!

Shiitakes are so flavorful and versatile.

I always use a portion of my mushroom bounty to make a broth. I take a good handful, gently clean them, and then throw them in to a pot of water with a bit of salt. I simmer for 10-15 minutes. Delicious mushroom broth in no time!

The home-made broth can be a base for soup. Add veggies and/or tempeh or tofu. Or, use as a base for sauces. Throw some broth in the crock pot with a roast.

Shiitakes are excellent in a stir-fry.  Add the mushrooms to any assortment of veggies you have on hand and spice it up. See my recipe here for Judy’s Swiss Chard with Mushrooms and Beets:

I also like to dehydrate and then freeze the shiitakes for future use in stews and sauces. Gently clean the mushrooms and slice very thin. Layer, not touching, on parchment paper on a cookie sheet. Put on low heat, 150*, and watch carefully until they are dry and reduced in size, approximately 45 minutes. Turn over and continue drying them in oven for another 45-60 minutes. Let cool and freeze.

We are fortunate here in Hillsborough to have RambleRill Farm and their shiitake mushroom harvest. They practice forest farming and provide us with shiitakes grown on natural hardwood logs placed in a wooded area of their farm.

Along with soaking in the sunshine and smelling the April flowers, I encourage you to meander on over to your local farmer’s market and search for some fresh spring fungi!

Each week this month I will suggest a veggie that is fully in season for you to experiment with.
Come back for more!