Thursday, March 12, 2015

The Nutritional Magic of Mushrooms

The Mushrooms are Coming the Mushrooms are Coming!!!

I am so excited for spring and as the Snow melts and the mushrooms fruit in the forest, it is a good time to find ways to incorporate these super beneficial fungi into our diets.  Super valued for their high fiber, and huge immune building properties, mushrooms are also one of the few vegetarian sources of Vitamin D and are full of antioxidants and selenium, a chemical element the body needs to efficiently use oxygen, detoxify the body, promote heart health and maintain healthy skin.   

My favorite is Shiitake because they are so good for their culinary flavor and medicinal benefits.  In fact, I just ordered plugs to start growing my own. What is your favorite? Get to know more varieties by doing a simple Sautéed
Mushroom Medley. Start by getting a mix of button, crimini and shiitake or a few of your own choice and create this simple recipe to put over a protein at your meal, by itself, or as a side.  I can imagine this delicious combo on pasta, over steak or fish, with any egg dish or mixed in a collard steam.  Roasted, breaded, grilled or stir-fried-- your body will thank you for all the goodies they bring.

I will be making this recipe at City Market in Burlington today from 5-6pm and at Hunger Mountain on April 20th. I will also be sharing my popular Chaga Chai and lots more on mushrooms.  Join us if you can and don't forget to check out the SPRING ZING dazzle Spa on March 22nd.
(more below).

Simple Sauteed  Mushroom Medley
Adpated from

You Will Need
4 Servings
1/3 cup butter
3 (8 ounce) packages fresh mushrooms, sliced
2 tablespoons chopped onion
2 teaspoons dried tarragon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
·                         1/4 cup fresh parsley, chopped
·      Optional a squeeze of lemon and a few garlic cloves to add some kick
Let's Get To It
In a large skillet over medium heat melt butter. Stir in mushrooms, onion, tarragon, nutmeg, salt and pepper. Saute until mushrooms are tender, stirring occasionally, about 10 minutes. Stir in parsley and serve.

Tip: Make sure not to crowd the mushrooms in the pan. This causes the mushrooms to water out and steam instead of saute. A single layer with space between the mushrooms is ideal.


Sunday March 22nd-10-4pm 
Join Marie Frohlich and Sandra Lory for a day of ritual and intention with tastes and tonics for clearing and cleansing the body,mind and spirit as we move into Spring. Seed starting, seasonal intention setting, the lymph system, spring cleansing for your body type, bitters, digestive health tonics and more. 

Register here:

Marie is available for workplace wellness workshop lunch and learn's and special wellness retreats.  She also works with individuals and groups towards building and sustaining better self-care habits using a holistic coach approach. You may contact her

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