Triple Mushroom Sprout Soup

Last Updated on Sunday, 17 October 2010 01:03 Written by Flax Thursday, 7 October 2010 11:57

I love mushrooms. I love them raw, I love them cooked and I love how healthy they are for you.

While all mushrooms have health benefits, the Red Reishi mushroom, ling zhi for all you Chinese speakers, is the top of the top. A member of the shiitake family it has been valued for thousands of years for its medicinal properties.

Mushrooms are a source of interferon and germanium. The germanium enhances immunity and oxygenates the blood. The interferon is a protein which appears to fight tumors and cancers. The Red Reishi mushroom has the strongest effect against the tumors and cancers. In addition mushrooms decrease both fat and cholesterol in the blood and help discharge excess animal fats left in your body.

So if a mushrooms a day keeps the doctor away, what does a triple mushroom soup do?

1 slice red reishi mushroom
3 shiitake mushrooms, sliced
3 oyster mushrooms, sliced
1/2 package mung bean sprouts
4 cloves garlic (smashed)
6 cups water
1/2 tsp sesame oil
2 tsp arrowroot, (kudzu), soaked in 2 tbsp cold water for 10 minutes.
soy sauce (to taste)
miso (to taste)
hot chilli flakes (to taste)
scallions, for garnish

Bring the water to a boil, add the mushrooms, garlic, chilli flakes, and sesame oil and simmer for 40 minutes. Add the sprouts and arrowroot and simmer for 20 more minutes. Adjust the flavor, garnish with chopped scallions and serve hot.


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Grilled Mushrooms

Last Updated on Wednesday, 6 July 2011 01:50 Written by Flax Wednesday, 6 July 2011 01:50

Marinated mushrooms definitely taste better than the non-marinated ones.  They retain their water and don’t dry out as much.  If you are having a hectic day and don’t have time to marinate them just toss them in oil and garlic and grill them.  Even without marinating them they will still taste good.

While any kind of mushroom is good grilled, I recommend using Shiitake, or Portobello mushrooms.  These mushrooms are the “meatiest” flavor-wise and are wonderful for anyone who is looking to cut down on their meat consumption.  Their large size also lends them a certain beauty and elegance.


  • 1 package mushrooms
  • 1 clove garlic, pressed
  • 2 tbsp olive oil

Mix together the pressed garlic and olive oil.  Trim the bottom of the mushroom stems and then brush the mushrooms with the oil marinade.  Cover with plastic wrap and refrigerate for one hour.

Remove from the refrigerator and grill on a medium setting for 5-10 minutes on each side.

Serve with Coconut Polenta Rounds


Turn the grill on to a medium setting.

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