18 January, 2015
Healthy Mushrooms Provençal Recipe
This recipe for sautéed Mushrooms Provençal might be the healthiest and easiest dish you’ll ever prepare. Earthy and aromatic, these mushrooms are delicious served hot or cold.
Why is it healthy?
Is not sautee in butter like traditional Provencal recipe, but rather in coconut oil, providing the perfect combination to avoid bad trans-fats and moderating myco-toxins naturally in the
wine and mushroom.
While it may sound strange, we’re actually more closely related to fungi than we are to any other kingdom, as we share the same pathogens, meaning bacteria and viruses.
Eat only organically grown mushrooms because they absorb and concentrate whatever they grow in; they have the power of absorbing bad organic matters. This is what gives mushrooms their potency. Mushrooms are known to concentrate heavy metals. Read more by browsing: http://articles.mercola.com/sites/articles/archive/2013/05/13/mushroom-benefits.aspx
For women who are at risk of hormone-dependent breast cancer, crimini mushrooms (the regular white mushroom in this recipe) may be an important diet addition. These mushrooms have recently been shown to be a significant source of conjugated linolenic acid (CLA)—a unique type of fatty acid that can bind onto aromatase enzymes and lessen the production of estrogen. Since some breast cancer tumors are dependent upon estrogen for their growth, this blocking of the aromatase enzyme by the mushrooms’ CLA may lower risk of this breast cancer type.
There are more than 14,000 species of mushroom, and science has only studied 10% of this. 400 known species are from the so called “club” group, a new discovery for Western medicine under the category of Cordyceps; mushrooms with the ability cure cancer and other tumors.
Enjoy this recipe as you celebrate life!
- 230 grams fresh small to medium size white mushrooms, cut in halves.
- 3 Tbsp cold press and unrefined virgin olive oil.
- 1 Tbsp coconut oil for sautee.
- 3 Tbsp of fresh chopped garlic.
- A bit of Herbs de Provence
- Sea salt and fresh crushed black pepper, to taste
- 3 Tbsp of any red wine.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Rinse your mushrooms briefly to get rid of any dirt that might be clinging to them and drain them well in a colander. Cut the tough stem ends off. Small mushrooms can be left whole but larger ones should be cut in halves or quarters.
- In a pan, sauté the mushroom in the coconut oil for about 5 minutes until softened.
- Add in the chopped garlic and stir in (if you are using dried herbs, add them now).
- Add the salt and pepper.
- Add the wine and simmer for a few minutes until almost all the liquid is absorbed.
- Let it cool down. This dish also reheats quite quickly.