One of my mottos is that humans can promote their health by eating mushrooms with every meal. While this may sound extreme, hear me out. It is simpler than you might imagine. 

Mushrooms can be added to any meal. 

For breakfast, cook them with eggs. They will add additional protein and help promote digestive health. 

For lunch, sauté them and put them on your favorite sandwich. Shiitake mushrooms, for example, add excellent flavor and nutrition to a grilled cheese sandwich. 

For dinner, soup or a vegetable sauté can easily receive your favorite mushroom. Whether button mushrooms or portobello from the store, or oyster or lion’s mane mushrooms from the farmers market, mushrooms will add flavor and nutrients to any meal. 

Lion’s mane mushrooms are quite versatile; they have the same texture as crabmeat, so replace crab in your favorite crab cake or crab dip recipe. They can also be sliced thin, soaked lightly in tamari and then fried; this preparation mimics bacon and is enjoyed by those that eat a carnivore diet as well as those that choose a meatless diet. 

Mushrooms can also make a wonderful appetizer; pickle them for an interesting treat or make a mushroom “pate” that could convince even the pickiest among us that they just ate liver. 

Mushroom Pate

2 Tbsp oil or fat (I like lard, but olive oil will work)

1 lb mushrooms, sliced (I prefer shiitakes and/or maitakes as they contribute a deep umami, savory flavor. If it is morel season, they add a nice flavor as well. However, any mushroom will work)

2 whole shallots, scallions or onions, peeled and thinly sliced

2 cloves garlic, peeled and minced

1 Tbsp fresh thyme (dried will work if you do not have fresh)

¼ cup wine (a dry wine is ideal. I often add one of my homemade herbal wines. Dandelion is one of my favorites

1 Tbsp tamari (add more to taste)

¼ cup cultured cream or yogurt (I like piima cream, but any  cultured cream or yogurt will work)

Warm oil/fat in a large sauté pan over medium heat. Add sliced mushrooms, shallots and garlic and stir to combine, cooking until mushrooms begin to sweat.

Add fresh thyme and wine and stir to combine. Let cook until mushrooms are nice and soft, about 5 to 7 minutes. Add tamari and stir again to combine.

Transfer mixture to the bowl of a food processor and pulse until a rough purée forms. Add cream to the food processor. Pulse until a creamy purée forms, season with more tamari, if needed.

Transfer to a bowl and serve with a baguette, crackers and cheese.

Linda Conroy is an herbalist, community organizer, founder of Moonwise Herbs, as well as founder and organizer of the annual Midwest Women’s Herbal Conference and Mycelium Mysteries Women’s Mushroom Conference. For more information, visit MoonwiseHerbs.com and MidwestWomensHerbal.com.