Mushrooms are a type of fungi found in many different varieties all across the globe. From earthy shitake mushrooms to delicate oyster mushrooms, there is a variety for almost every type of dish. Mushrooms are packed full of micronutrients including copper, potassium, and phosphorus. On the Metabolic Balance mushrooms can be a protein or a vegetable depending on the type of mushroom. Oyster and shiitake mushrooms are considered a protein. They can be used fresh or dried and are delicious in soups, stir fries and salads. All other types of mushrooms are vegetables and can therefore be mixed and combined with another type of protein.
We are often asked: Are mushrooms considered a protein source or a vegetable in Metabolic Balance nutrition plans? Well, it depends on the kind of mushroom. Oyster and shiitake mushrooms are considered a protein. They can be used fresh or dried and are delicious in soups, stir fries and salads. All other types of mushrooms are vegetables and can therefore be mixed and combined with another type of protein.
As we are transitioning in the fall months we are also moving into the season of wild mushrooms. Mushrooms have amazing health benefits including lowering blood pressure, stimulating the absorption of nutrients, and can help lower cholesterol. During the fall many different delicious varieties pop up at local farmers markets and grocery stores. Check out the infographic below to learn about a few different varieties and how to best cook them!
Delicious salads are an essential part of all Metabolic Balance nutrition plans. Have you ever enjoyed a warm salad? How about this Asian inspired green cabbage salad with shiitake mushrooms? (This recipe is suitable from phase 2)
Ingredients for 1 portion:
1 serving shiitake mushrooms
1 serving vegetables (e.g., green cabbage, bell pepper)
1 clove of garlic
Spices: salt, pepper, tamari (wheat free soy sauce), apple cider vinegar, your choice of fresh herbs
Remove the stalk from the white cabbage and cut the cabbage into pieces. Halve the bell pepper, remove seeds and cut into strips. Clean the mushrooms with damp kitchen towel and slice. Peel the garlic and finely chop.
If in phase 2 w/o oil, heat 3 tablespoons of vegetable broth in non-stick wok. (When you are allowed to add oil you could use 3 coconut oil or ghee.) Add cabbage and sauté for 3-4 mins. Add bell pepper, shiitake mushrooms and garlic. Brown everything gently.
Salad Dressing: mix salt, pepper, apple cider vinegar, tamari and fresh herbs for the dressing and add pepper to taste. Add your dressing to the vegetables and enjoy while still warm. Enjoy your meal!
Feel like having mushrooms today? So there’s this fruity mushroom salad with bread cubes:
If you’d like to prepare it, you need the following ingredients:
1 serving oyster mushrooms
1 serving lettuce, any kind that’s on your plan
1 serving papaya
1 tsp of apple cider or balsamic vinegar
spices: salt, pepper, garlic
wholemeal rye bread
Clean, wash and dry lettuce. Peel the garlic and chop finely. Slice mushrooms according to size. Peel the papaya, remove the seeds with a spoon. Cut the fruit into slightly larger cubes. Heat a pan and sauté the mushrooms and garlic. Season with salt and pepper. Arrange the mushrooms, lettuce and papaya cubes on a plate, sprinkle with vinegar, salt and pepper lightly. Cut the bread into cubes, season and roast in a coated pan and arrange on top of the salad. Enjoy your meal!