`Shrooms To the Rescue!

With the CDC having declared a flu epidemic early in the season, and the flu shot only partially effective against the H3N2 virus currently circling the globe, we have become moderately obsessed with mushrooms as a weapon for neutralizing the viral threat.

Mushrooms of all varieties--including button, shitake and most powerfully maitake--contain numerous medicinal compounds with antiviral and antimicrobial effects. Most relevant to flu fighting are immune modulating long-chain polysaccharides found in abundance in mushrooms. Also helpful: the uncanny ability of mushrooms to increase Vitamin D levels.

Nutritional supplements containing mushroom extracts that concentrate the good stuff are most efficient at building the immune system, but the key compounds are notoriously difficult to isolate. Look for supplements like Immune Builder from JHS Natural Products, with pharmaceutical grade manufacturing and polysaccharide levels detailed on the label.

Then there's always the option to eat more mushrooms. Nutrition experts recommend buying organic mushrooms. As creatures of the soil, fungi tend to concentrate pollutants. 

Our favorite new mushroom recipe works as a side-dish, or as a main course topped with even a simple protein like a poached egg.

Quinoa with Asian Mushrooms and Black Truffle Oil (serves four)

2 cups enoki mushrooms, whole (or substitute cremini mushrooms)

2 cups low-sodium vegetable broth

1 cup quinoa

3 tablespoons extra-virgin olive oil

3 garlic cloves, grated

2 teaspoons grated ginger

2 cups shitake mushrooms, sliced thick (or substitute baby portobellos0

2 tablespoons black truffle oil

Clean the enoki mushrooms gently by swishing in a bowl of water.

In a 1-quart saucepan add the broth and bring it to a boil. Stir in quinoa, reduce heat to low, cover, and simmer gently for 15 minutes, or until the quinoa is tender and translucent.

While quinoa is cooking, heat olive oil in a large sauté pan over medium-high heat. Add garlic and ginger and sauté for 1 to 2 minutes, being careful not to burn.

Add enoki and shitake mushrooms and sauté for 4 to 5 minutes, or until the mushrooms are softened but not mushy (not more than 7 to 8 minutes.)

Reduce heat to low, stir in truffle oil, and sauté for 1 to 2 minutes more.

Transfer quinoa to a serving bowl. Top with mushrooms, using a spatula to transfer the truffle oil onto the quinoa. Toss lightly and serve immediately.

Note: Top with Korean cabbage kimchi to add spice and more immune building nutrients.

Recipe Courtesy The Detox Prescription by Woodson Merrell, M.D. (Rodale: 2013)