posted in: Food As Medicine | 0

I don’t remember where I found this information, probably from the National Mushroom Council…  But I thought it was fascinating.

“Consuming mushrooms regularly is associated with decreased risk of breast, stomach, and colorectal cancers.  In one recent Chinese study, women who ate at least 10 grams of fresh mushrooms each day (about one mushroom per day) had a 64% decreased risk of breast cancer. Even more dramatic protection was gained by women who ate 10 grams of mushrooms and drank green tea daily – an 89% decrease in risk for premenopausal women, and 82% for postmenopausal women.9,10 White, cremini, portobello, oyster, shiitake, maitake, and reishi mushrooms all have anti-cancer properties – some are anti-inflammatory, stimulate the immune system, prevent DNA damage, slow cancer cell growth, cause programmed cancer cell death, or inhibit angiogenesis.In addition to these properties, mushrooms are unique in that they contain aromatase inhibitors – compounds that can block the production of estrogen. These compounds are thought to be largely responsible for the preventive effects of mushrooms against breast cancer – in fact, there are aromatase-inhibiting drugs on the market that are used to treat breast cancer. Regular consumption of dietary aromatase inhibitors is an excellent strategy for prevention, and it turns out that even the most commonly eaten mushrooms (white, cremini, and portobello) have high anti-aromatase activity.”

Mushrooms then.  Well that’s easy.  I like mushrooms, much unlike my father who loves to say, “why would you eat anything that is kept in the dark and fed shit?”  Or my best friend who is violently opposed to their texture – not their flavor which to her is like eggs – also created by the devil.

Part of my problem with mushrooms is that I grew up eating your classic button mushroom (mostly on pizza of course) – venturing on to the portobello when I got fancy.  But cremini, shiitake, maitake, oyster, enoi, hen-of-the-woods…??  Help me!  But saved by the web – I found at least this great shiitake recipe to aid in mushroom consumption. Then I used a protobello that I had already roasted… But it is delicious!

Shrimp Coconut Soup with Shiitake Mushrooms
Serves 4
1 can Coconut milk
3 cups shrimp stock/chicken broth/(I used mushroom broth)
1/4 cup chopped fresh lemongrass, tough outer leaves removed
2 Tbs. peeled and thinly sliced fresh ginger
7-8 dry Shiitake mushrooms, previously soaked in water (overnight) (Yeah, I sliced 2 portobellos I had roasted)
1 Tbs. fresh lemon juice
1 Lb. medium fresh shrimp, peeled (I used frozen – just threw ’em right in there)
2 Tbs. finely chopped fresh cilantro
Salt and Pepper to taste

Crushed Red Pepper
Spring onion



1.             In a large pot, combine the stock, already soaked mushrooms,  lemongrass, and grated ginger.

2.             Bring to a boil and than reduce the heat and simmer for about 7-10 minutes. Add the shrimp, coconut milk, and cilantro, and simmer until the shrimp are cooked, 3 to 4 minutes.

Serve with rice.  Or not.

Note: You can remove ginger slices and lemongrass before serving. You can boil mushrooms for 20 minutes in a separate pot if you like more tender, or use fresh!



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