Wild Mushrooms are found in a variety of shapes, sizes, textures, and flavours.  Certain types such as shiitake, maitake, reishi, and cordyceps were documented for medicinal use as early as 55 AD, as outlined in De Materia Medica by Dioscorides.   Today, the shiitake mushroom is the symbol of longevity within many Asian cultures. These mushrooms continue to grow in popularity in the West, as recognition for their health properties becomes more well understood, particularly around the immune-boosting benefits!  

Polysacchrides in mushrooms offer most of their immune support.  The polysacchrides have very complex structures which is thought to be associated to their beneficial effects on immune signalling.  They work by boosting the innate immune system, which helps the body defend itself against perceived threats.

Mushrooms also have a pre-biotic effect on the digestive system.  This means they help you to grow the good bacteria in your digestive system – found as an important link to broad health benefits.  Many proteins found in different varieties of mushrooms seem to have advantageous biological activity too.  These proteins have demonstrated to modulate immune activity, ranging from anti-viral , anti-fungal to even anti-allergic effects.

Depending upon the mushroom, you may also find specific kinds of nutrients such as triterpenes and phenols, which are anti-oxidants found abundantly in plant-based foods. Shiitake mushrooms also contain lentinan – to further helps boost immunity and fight off disease. 

Different mushrooms varieties are in season throughout the year – with the majority harvesting in early autumn through winter.  From the beautifully rich Italian porcini mushroom to the light & versatile shiitake, you can experiment with many different varieties. You can add them to soups, stir fries, omelettes, or simply roast them for a wintry side dish.

To prepare mushrooms, avoid using much water.  They tend to soak-in the water which could make them soggy.  Just use a damp tea towel and wipe them clean.  In French cooking, the mushrooms are also ‘peeled’ by taking the outer edges with a knife and slowly pulling back the skins.  This can be done if you’re looking for a beautiful presentation.

Some of my favourite flavour affinities for mushrooms are as follows:

• Shiitake, ginger, sesame, and soy sauce
• Shiitake, miso, tamari, and tofu
• Porcini, red onion, balsamic, and polenta
• Porcini, olive oil and tarragon
• Blend of wild mushrooms, garlic, thyme, olive oil, and onions
• Blend of wild mushrooms, goats cheese, rosemary, pine nuts

Here’s also a link to my Cream of Wild Mushroom and Jerusalem Artichoke Soup, which is simple and comforting.

I hope you enjoy exploring the wide variety of wild mushrooms – including their vast usage in cooking!!  It’s another way that mother nature is looking after our welfare – and they help us stay healthy throughout the winter months!