Wellness Foundation

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White, cremini, Portobello, oyster, maitake and reishi mushrooms have all been shown to have anti-cancer effects: they prevent DNA damage and slow cancer cells or tumor growth. Consuming mushrooms regularly is associated with a significant decrease in the occurrence of breast cancer in pre- and post-menopausal women. Studies have shown that women who ate at least 10 grams of fresh mushrooms each day (equivalent to just one small mushroom) had a 64 percent decreased risk of breast cancer. Our favorite place to get mushrooms is from the "Mushroom Man," Dave Falkowski at the Sag Harbor Farmers Market.

Portobello Fajitas Portobello Fajitas

(serves 2)
Recipe courtesy of pcrm.org

2 large portobello caps, thickly sliced
1/2 onion, thinly sliced
splash of water (about 3 Tablespoons)
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 large roasted red pepper, sliced
3 Tablespoons chopped fresh cilantro
corn or whole wheat flour tortillas
salsa or lime wedges

Over medium-high heat, sauté the onion until it turns a rich, dark, brown color. Add a splash of water and quickly stir. The liquid will evaporate in just a few seconds. Reduce the heat to medium. Add the portobellos and garlic and sauté until the mushrooms glisten and lose their raw, whitish look. Add the cumin and chili powder; sauté for 15 to 30 more seconds. Remove the pan from the heat. Immediately add the roasted red peppers and cilantro. Serve with tortillas as well as salsa or lime wedges.

*To make it simpler, once the onion is browned, reduce the heat to medium. Add the splash of water and then all the other ingredients (except for the tortillas and toppings). Make sure that a very thin layer (about 1/8 inch) of water stays in the pan while everything cooks. As soon as the mushrooms are done, the fajitas are ready to serve.

Oyster Mushroom Linguine Oyster Mushroom Linguine

Recipe courtesy of pcrm.org

2 cups oyster mushrooms
6 ounces whole grain linguine
16 ounces crushed fire-roasted tomatoes
1 tablespoon capers
juice of 1 lemon
1/2 teaspoon crushed red pepper (optional)
4 large fresh basil leaves

Chop the oyster mushrooms into very large pieces. Over high heat, sear them until they partially brown. Set them aside. Bring enough water to a boil to cook the pasta. Boil the pasta until it is just barely done. Drain. While the pasta is boiling, add the crushed fire-roasted tomatoes, capers, lemon juice, and optional crushed red pepper to a pot. Simmer this for about 5 minutes. Roll the basil leaves together and slice the roll along the width into thin strips. Plate the pasta, then pour the sauce over it and top with the fresh basil. Finish the dish off by topping each serving with the seared oyster mushrooms.