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Mushrooms: Food & Medicine

Mushrooms have been consumed since earliest history; ancient Greeks believed that mushrooms provided strength for warriors in battle, and the Romans perceived them as the “Food of the Gods.” For centuries, the Chinese culture has treasured mushrooms as a health food, an “elixir of life.” (Source: International Journal of Microbiology)

Mycologist Paul Stamets, in his ground-breaking TED Talk, "6 Ways Mushrooms Can Save the World", lists 6 ways the mycelium fungus can help save the universe: cleaning polluted soil, making insecticides, treating smallpox and even flu viruses!

Mushrooms bring a savory flavor to meals, providing a soft, smooth texture to balance sautéed dishes or satisfying crunch when baked or roasted! Enjoy this quick & easy recipe as the main dish for a meal or as a hearty compliment to a banquet.

Reel Chefs Recipe Highlight

Wild Mushroom Frittata

Prep Time: 25 Minutes


1# Fresh Mushrooms such as Shiitake, Oyster, Cremini, Portabello thinly Sliced

2 TBSP Unsalted Butter

1/4 cup Extra Virgin Olive Oil

Juice & Zest of 1/2 lemon

12 Large Eggs

1 & 1/4 cup fresh grated Pecorino Cheese

1/4 tsp Salt & Ground Black Pepper

Fresh Italian Parsley and Thyme (a couple sprigs each)


  • Preheat Oven to 450 Degrees.

  • In a 10” ovenproof skillet, melt the butter. Add the mushrooms, Parsley & Thyme - cook until tender. Add Olive Oil.

  • In a large bowl whisk together eggs, 1 cup cheese Salt, Pepper.

  • Add egg mixture to the pan, mix together then add remaining cheese, juice of lemon, and zest.

  • Reduce Heat to low, Cover Pan and cook until bottom starts to brown, 5 minutes. Once it starts to Brown, transfer to Oven, Uncovered.

  • Bake for 5 minutes, check to see if the top is puffing up. Cook a few minutes, if not longer. Frittata is done when it starts to brown around the edges and on top. Remove from Oven and let sit for 10 minutes. Serve Warm. Either with Side Salad or Grilled Vegetables!!

Mushrooms & Brain Health

Researchers studying the effects of mushroom consumption on mild cognitive impairment (MCI) continue to find amazing benefits. MCI, which is often a precursor to Alzheimer’s disease, causes memory and language difficulties.

In a study in Singapore, participants eating more than two cups of mushrooms a week had a 50% lower risk of developing MCI. Even those eating only one cup saw some benefit. The mushrooms eaten by participants included golden, oyster, shiitake and white button mushrooms. (Source: UCLA Health, 7 Health Benefits of Mushrooms)

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