Immune-boosting edible mushrooms of all kinds are one of the most powerful allies when it comes to healing (from cancer to the common cold). Explore the many varieties available from season to season.
1 Tbsp (15 mL) butter
2 Tbsp (30 mL) cold-pressed extra-virgin olive or sesame oil
24 large shiitake mushrooms, chopped
12 medium-sized crimini (brown) mushrooms, chopped
3 to 6 small oyster mushrooms, chopped (optional)
1 medium-sized leek, chopped
Pinch of unrefined salt, to taste
2 garlic cloves, minced
1 to 2 tsp (5 to 10 mL) fresh thyme, finely chopped
1/2 tsp (2 mL) cumin
1 tsp (5 mL) balsamic vinegar
1 Tbsp (15 mL) nutritional yeast
1/4 cup (60 mL) walnuts or other raw nut of choice, chopped
In saucepan, melt butter and olive oil; add mushrooms, leek, and salt. Sauté until softened. Add garlic, thyme, and cumin; mix thoroughly, then add balsamic vinegar. Continue to sauté until garlic is translucent and most of the liquid from mushrooms has evaporated. Let mixture brown slightly, then remove from heat and let cool until warm.
Put mixture in food processor with nutritional yeast and walnuts, and pulse only until everything is minced, not smooth, or to desired consistency.
This versatile spread can be used on whole grain bread, crackers, or pasta. Serve it on top of poultry, red meat, or fish; or add it to eggs, soups, and stews for extra flavour and nutrition. The paté can be stored in the fridge in an airtight container for several days.
Makes 1 1/2 to 2 cups (350 to 500 mL).
Each 1 Tbsp (15 mL) serving contains: 31 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 3 g total carbohydrates (1 g sugars, 1 g fibre); 5 mg sodium
source: "Healing Foods", alive #390, April 2015
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