MUSHROOMS, PROPERLY PREPARED

Most of you know that mushrooms are a source of high quality protein and are very good for you, even if you don’t care for them. But did you also know that it is important to properly prepare them before cooking with and eating them? Read the notes in this recipe for more information while you make a freezer batch for grab and go convenience. They’re a priceless staple in a healthy diet!

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Yields: 8 ounces

Prep time: 5 minutes

Cook time: 1-2 hours

Skill level: Easy

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INGREDIENTS

• 8 oz. MUSHROOMS, quartered, sliced, or chopped

• FILTERED WATER to cover

DIRECTIONS

1. Pressure cooker: place mushrooms in pot and cover with water; secure the lid.

   Stovetop: place the mushrooms in a pot that has a lid and cover with water.

2. Pressure cooker: cook under high pressure for 1 hour then allow the pressure to release naturally.

   Stovetop: In a well ventilated area or with the exhaust fan running, bring to a boil and continue to cook for a minimum of 1 hour and up to 3 with the lid slightly tilted. Check periodically to keep the water levels at baseline and stirring the mushrooms so they don’t stick to the sides.

3. Drain, discarding liquid or reserving it for another use such as when a recipe calls for broth. If saving the broth, strain to remove any remnants and allow to completely cool before storing.

4. Enjoy in recipes calling for mushrooms or simply heat, season, and enjoy as is!

5. Refrigerate or freeze any leftovers.

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NOTES/VARIATIONS

• This applies to any type of mushroom but the most common are white button and mini-bellas.

• This recipe can be easily increased to yield a greater volume of finished mushrooms. Just make sure there is enough water to cover the mushrooms and room in your pot to allow them to circulate while cooking.

• Store mushrooms and separate broth in the freezer in 1 cup servings. Many times, either can be added to recipes straight from frozen (depending on cooking method) but otherwise do not take long to defrost.

• Why 1-2 hours? Because the level of toxic compounds drops with each hour. 1 hour = ~ 25% reduction, 2 hours = ~ 90% reduction. Incidentally, freezing further breaks down these compounds!

• Because it is a sealed environment that relies on pressure and steam, the pressure cooker method requires less water. The time it takes to naturally release the pressure can still be counted toward cook time, as long as the first hour is done under pressure. Open the lid away from your face and in a well ventilated area.

• Benefits of eating a serving of mushrooms a few times a week:

  • keeps your intestines clear and balanced and your bowels regular

  • prevents and aids in the healing of small intestine overgrowth (SIBO)

  • acts as a natural antihistamine

  • provides anti-inflammatory properties

  • helps regulate and balance hormones

  • operates as a natural antibiotic

  • contributes to your diet: high quality protein, a balance of additional nutrients including vitamins B1, B2, B12, C, D and E along with trace minerals

• Benefits of boiling mushrooms:

  • This process destroys two otherwise toxic compounds: hydrazine and agaritine and most of these compounds evaporate through the steam. Some remains in the water but it is significantly reduced in concentration.

  • It makes available phytochemicals that lower excess serotonin and inhibit aromatase activity (think cancer prevention).

  • It intensifies the flavor.

  • They are easier to digest and assimilate their nutrients

• Alternate this recipe with Dr. Pete’s Carrot Salad for many of the same benefits, adding flavor, variety in nutrients, and diversity in your menu selections.

• A few studies to start your research:

  • Bioactivation of the mushroom hydrazine, agaritine, to intermediates that bind covalently to proteins and induce mutations in the Ames test

  • Antimicrobial Activity of Mushroom

  • A critical review on the health promoting effects of mushrooms nutraceuticals

  • White button mushroom phytochemicals inhibit aromatase activity and breast cancer cell proliferation

  • Structural and Functional Characterization of Aromatase, Estrogen Receptor, and Their Genes in Endocrine-Responsive and – Resistant Breast Cancer Cells

  • Quantities of agaritine in mushrooms (Agaricus bisporus) and the carcinogenicity of mushroom methanol extracts on the mouse bladder epithelium.

  • Influence of storage and household processing…

  • Studies on hydrazine hepatotoxicity. 1. Pathological findings

  • Role of hydrazine in the mechanism of isoniazid hepatotoxicity in rabbits

  • Fatty acid flux and triglyceride secretion in the hydrazine-induced fatty liver

  • Quantities of agaritine in mushrooms (Agaricus bisporus) and the carcinogenicity of mushroom methanol extracts on the mouse bladder epithelium

  • Hepatocarcinogenesis by hydrazine mycotoxins of edible mushrooms. - PubMed - NCBI

  • Agaritine Content of Fresh and Processed Mushrooms [Agaricus bisporus (Lange) Imbach] plus this helpful podcast (start at the 40:17 mark for relevant remarks)

• As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.

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CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: Mushrooms | IMG_7833 Mushrooms. Frankfurt. Alemania. | Salvador Fornell | Flickr www.flickr.com 2.jpeg

This recipe is widely circulated in functional nutritional and wellness circles with studies influencing and reports from well-researched scholars, such as Ray Peat, PhD and Georgi Dinkov, recommending cook times. Some chefs also recommend this method to enhance the flavor profile of mushrooms.