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Indigo Food Energy: Mushroom (Basidiomycotina)

By Gwen Nyhus Stewart

Associated with our intuitive experiences, indigo energy connects us to mysticism, our unconscious self, the understanding of the life process, and the need to serve mankind. This colour gives us the experience of being part of the whole universe, increases dream activity and imagination, stimulates seekers of love, beauty, and justice, and brings peace of mind.

Indigo energy gives power to the pituitary gland that is linked to psychic abilities, the nervous system, and mental abilities. Used in chromotherapy (colour therapy), indigo has a soothing effect on the sinus region, the eyes and ears, and the nervous system. It is thought to be beneficial in the treatment of stomach and womb disorders, cataract, migraine, skin disorders, and control bleeding and abscesses. Psychologically, indigo energy has a sedative and calming effect. It is used to find inner balance, calm nerves, and has a balancing effect on fear, frustration, and distortions of inner energy.

See Indigo Coloured Foods in the Plants, Food Colours, & Recipes section of this web site for additional information about the healing properties of indigo, phytonutrients, and recipes. (See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 63 for more information about what the colour indigo means and Chapter 8, Colour Energy, Plants, and Recipes pages 84 – 86 for information about using indigo in the garden and recipes.)

Mushroom (Basidiomycotina)

Mushrooms are an above ground spore-producing structure (fruiting body) of a fungus having a shaft and a cap. They are of the fungi family subdivision of Basidiomycotina, of the class Hymenomycetes. Mushroom also designates the entire fungus producing the fruiting body; the fungus consisting of a network, called the mycelium, of filaments or hyphae. In a broader sense, mushroom is applied to any visible fungus, or especially the fruiting body of any fungus, with the mycelium usually hidden under bark, ground, rotten wood, leaves, and other surface matter. The basidiocarp is the spore-producing structure of a ‘true’ mushroom, while a toadstool is a basidiocarp that is poisonous to eat. The word mushroom is derived from the Gallo-Roman mussiro that evolved to mussereroun in the Middle English.

With varying colours, flavours, and textures, there are over 3,000 varieties in North America alone, approximately 14,000 described species of mushrooms, and an estimated 1.5 million species of fungi, of which there are about 140,000 of species qualifying as mushrooms. Some are so rare that they only grow for one week during the year. Mushrooms do not depend upon photosynthesis to grow and need only rain and moderate temperatures to proliferate. The best harvesting is done while it is raining. There are so many varieties of mushrooms, both edible and toxic, that mass consumption is generally limited to those commercially grown varieties that can be trusted to be edible.

Warning! Many mushrooms are poisonous. Some areas are known for their prized wild mushrooms. Unless you are very knowledgeable about all types of mushrooms, particularly in the identification of poisonous ones, it is preferable to purchase your mushrooms from a reputable grower or grocer. The danger inherent in many poisonous mushrooms cannot be over-stressed. An error in identification can lead to symptoms of sweating, cramps, diarrhea, confusion, convulsions, and potentially result in liver damage with a mortality rate of sixty percent or higher.

In the 18^th century, France began cultivating mushrooms similar to the commercially grown ones we buy today. Prior to 1940, the most widely available mushroom was called the Italian brown, now known as the Crimini mushroom (Agaricus bisporous). The main types available in today’s market place are Champignon (white button) (Agaricus bisporous), Porcini (Boletus edulis), Chanterelle (Cantharellus cibarius), Oyster (Pleurotus ostreatus), Portabello (Agaricus bisporous), and Shiitake (Lentinus edodes).

Many varieties of mushrooms are high in fiber, protein, vitamins B1, B2, B3, B7, B12, C, iron, calcium, selenium, potassium, and phosphorus. Recent studies have shown shiitake (Lentinus edodes) and reishi (Ganoderma lucidum) mushrooms are potential cancer-fighters. In addition to shiitake and reishi mushrooms, maitake mushroom (Grifola frondosa), have demonstrated phenomenal healing potential. These medicinal mushrooms have been shown to boost heart health; lower the risk of cancer and stop the growth of cancerous tumours, promote immune function; ward off viruses, bacteria, and fungi; reduce inflammation; produce an antihistamine action that can help to control allergies; help balance blood sugar levels; and support the body's detoxification mechanisms. Mushrooms contain no fat or cholesterol.

In the kitchen, mushrooms are used extensively in cooking in many cuisines. Eaten raw or cooked, they can be used in salads, pizza, soups, pasta, vegetable platters, grilled, sautéed, broiled, stir-fried, vegetable burgers, and meat, seafood, and egg dishes. Commercially available mushrooms are grown in a sterile medium and need little cleaning. Clean just before using by brushing away any clinging medium with a soft mushroom brush rather than washing with water. If you must, wipe them with a damp paper towel. Mushrooms do not need peeling. Trim off any damaged spots and tough or dirty stems.

Intensely concentrated in flavour, dried mushrooms should be treated more like a seasoning than a vegetable. Soak the dried mushrooms in hot water, broth, or wine, for 20-30 minutes, rinse, then chop, and use. To intensify the mushroom flavour, save the soaking water, strain the liquid through a double thickness of cheesecloth or a clean, unprinted paper towel, and add it to your sauces or soups. Varieties, such as portabella and shitake need to have their tough stems removed. Use the stems as a flavouring agent. Mushrooms may be canned or frozen for future use.

How to Buy

For common mushrooms, choose those with a firm texture and even color with tightly closed caps. If the gills are showing, it's an indication of age, and they are probably past their prime. Discoloured, broken and damaged mushrooms with soft spots should be avoided.

How To Store

Store mushrooms in your refrigerator crisper where they can benefit from cool air circulation. Keep partially covered to prevent them from drying out, but never store packaged mushrooms without venting. Paper bags are a good storage alternative. Most fresh mushrooms should be used within three days.

Cooking Hints

Ø If you are cooking mushrooms whole, choose those that are uniform in size to promote even cooking.

Ø In most cooked recipes, different varieties of mushrooms may be used interchangeably.

Ø For easy marinated mushrooms, cover cleaned button mushrooms with your favorite vinaigrette, cover and refrigerate for 2 days.

Ø Use an egg-slicer to slice mushrooms into uniform pieces.

Ø To stop cut edges of raw mushrooms from turning dark when exposed to air, cut just before serving or wipe the cut edges with lemon juice.

Ø To make mushroom powder, grind dried mushrooms in a spice or coffee grinder, food processor, or heavy-duty blender. Use to flavor soups, stews, stocks, dips, and sauces.

Ø Do not use aluminium pans when cooking light-coloured mushrooms. The aluminium will discolour the mushrooms.

Ø Sauté mushrooms on low to medium heat for the best flavor; sauté on high heat for the best texture. Short cooking time yields a more delicate texture.

Ø 1 lb. (454 g) of mushrooms yields a little more than 5 cups (1 L) of sliced mushrooms, which in turn yields 2 cups (500 mL) sautéed.

Ø To make a veggie burger, grill Portabello mushrooms and serve with lettuce and tomatoes on a whole-wheat bun.

Ø On skewers, grill or broil kebabs with mushrooms, bell peppers, squash, and pineapple.

Ø Don't throw away mushroom stems. Trim and freeze them to use in soups and stocks.

Recipes

Broiled or Grilled Mushrooms

Large mushrooms such as Portabellas and Shiitakes

Olive oil

Sea salt, to taste

Freshly ground black pepper, to taste

Remove stems and lightly brush caps with oil to keep them moist. Season with salt and pepper. Grill or broil 4-6 inches from heat source for 4-6 minutes on each side, brushing with oil again once or twice.

Mushroom Paté

3/4 lb. (400 g) mushrooms, chopped

2 tbsp. (15 mL) butter

1 cup (250 mL) cream cheese

1/2 tsp. (2 mL) curry powder

1 tsp. (5 mL) worcestershire sauce

1 tbsp. (15 mL) dry sherry (or dry white wine)

1/2 cup (125 mL) pecans, finely chopped

Sauté the mushrooms in butter until dark (about 5 minutes) and drain. Process or purée with the cream cheese, curry, worcestershire sauce, and sherry. Fold in the pecans and refrigerate. Garnish with parsley.

Roasted Mushrooms

1 cup (250 mL) mushrooms

1 tbsp. (15 mL) olive oil

Place mushrooms in a shallow baking dish and toss with the oil. Roast in a 450° F (230° C) oven, stirring occasionally until brown (approximately 20 minutes). This recipe can be used to make any number of portions. Keep the ratio of mushrooms to olive oil the same and roast as noted.

Sautéed Mushrooms

1 cup (250 mL) mushrooms

1 tbsp. (15 mL) butter or olive oil

In a skillet, melt the butter or heat the oil. Add mushrooms. Cook and stir until the juices have evaporated and the mushrooms are browned. This recipe can be used to make any number of portions. Keep the ratio of mushrooms to butter or olive oil as noted. Sauté in small portions to allow the mushrooms to brown, rather than steam.

Stir-Fried Mushrooms

1/2 cup (250 mL) whole Shiitake mushroom caps, fresh and sliced
1/2 cup (250 mL) Oyster mushrooms, fresh and sliced
1/2 cup (250 mL) broccoli florets
small handful fresh snow peas
1-2 tbsp. (15-30 mL) extra virgin olive oil
soy sauce, dash or two
1 small clove garlic, crushed
sesame seed oil, dash

Combine the olive oil, soy sauce and garlic in a skillet or wok. Stir-fry on medium heat for a minute or two to integrate the flavours. (Don’t let the garlic brown, as it will become bitter.) Add snow peas and broccoli, increase heat to medium-high, and stir-fry for 3-4 minutes. Add the Shiitake mushrooms and stir-fry for 1 minute. Add the Oyster mushrooms, and sesame oil. Stir-fry for another 2-3 minutes and serve hot.

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