The first recipe in which I managed to taste the reishi deliciously. Reishi mushrooms have been elevated to superfood status, although I don't really like the term. Nevertheless, they are studied and are distinguished by increased nutritional value.
Reishi, Lingzhi, Ganoderma lucidum, the tinder has been used in various cultures for many millennia. It is eaten fresh, dried, boiled, extracts and dietary supplements are made, I study the properties.
The main ones include:
- immune system booster (! 1)
- antipathogenic effect on “bad” cells, including bacteria, viruses (! 2, ! 3, ! 4)
- studied reishi as a reducing agent in athletes with a very high load (oxidative stress on the body) (! 5, ! 6)
- in oncology there are hundreds of studies with a positive effect on the death of cancer cells: breast cancer (! 7), prostate (! 8), colorectal and other parts of the intestine (! 9, ! 10), especially in recovery states or in combination with other treatments, prophylaxis, and as a potent immunomodulator (! 11)
- positive results and good effects in mental disorders: neurasthenia (! 12)
- reduces triglycerides (! 13), which is valuable for heart health
- blood sugar (! 14)
But do not treat them as a panacea. Yes, the reishi have been used for millennia in oriental medicine (especially China and Vietnam). And these properties over the last 20 years, along and across, have only been confirmed by scientists. However, we are talking here not so much about the benefits as about the taste) reishi can be replaced in the recipe with any other dried mushrooms. With whites, maybe it will even be tastier:)
- a glass of white quinoa
- 4 tbsp. chopped dried mushrooms
- 2 tbsp. butter
- sea salt
- 5 cloves of garlic
Quinoa soak. Soaking from 10 to 48 hours allows you to cook quinoa faster, make it more crumbly, and also remove antinutrients with water, especially if the cereals are pre-processed before packaging. But this is not a mandatory step.
Boil in salted water, immediately with salt and mushrooms. The task is not to add a lot of water, a maximum of 1 cm higher than quinoa. Cook until it is almost absorbed. At this time, peel and chop the garlic very finely. As soon as the water ceases to be visible on the surface of quinoa - add garlic, butter, mix, cover and leave for at least 10 minutes. Mushrooms and garlic will give the aroma of porridge, the remaining water is finally absorbed. My favorite side dish right now).
Quinoa soak. Soaking from 10 to 48 hours allows you to cook quinoa faster, make it more crumbly, and also remove antinutrients with water, especially if the cereals are pre-processed before packaging. But this is not a mandatory step.
Boil in salted water, immediately with salt and mushrooms. The task is not to add a lot of water, a maximum of 1 cm higher than quinoa. Cook until it is almost absorbed. At this time, peel and chop the garlic very finely. As soon as the water ceases to be visible on the surface of quinoa - add garlic, butter, mix, cover and leave for at least 10 minutes. Mushrooms and garlic will give the aroma of porridge, the remaining water is finally absorbed. My favorite side dish right now).
