Reishi mushrooms have been elevated to the status of a superfood, though I’m not overly fond of that term. However, they are well-researched and notably rich in nutrients.
Reishi, Lingzhi, Ganoderma lucidum, or shelf fungus, has been used in various cultures for thousands of years. It is consumed fresh, dried, brewed into teas, made into extracts, and utilized in dietary supplements. Its properties have been extensively studied.
Key benefits include:
- immune system booster (1);
- antipathogenic effects on harmful cells, including bacteria and viruses (2, 3, 4);
- studied for its restorative effects on athletes undergoing high oxidative stress (5, 6);
- hundreds of studies report positive effects on cancer cell apoptosis, such as breast cancer (7), prostate cancer (8), colorectal cancer, and others (9, 10), particularly during recovery or in combination with other treatments, preventive measures, and as a powerful immunomodulator (11);
- positive results in addressing mental health issues, such as neurasthenia (12);
- educes triglycerides, beneficial for heart health (13);
- regulates blood sugar levels (14).
That said, it’s important not to treat reishi as a panacea. Yes, it has been used for centuries in Eastern medicine, particularly in China and Vietnam, and its properties have been rigorously confirmed by scientists over the past 20 years. However, here we’re focusing more on flavor than benefits! Reishi can be substituted with any other dried mushrooms in this recipe. White mushrooms might even taste better! :)
- a glass of white quinoa
- 4 tbsp. chopped dried mushrooms
- 2 tbsp. butter
- sea salt
- 5 cloves of garlic
Soak the quinoa. Soaking for 10 to 48 hours speeds up cooking, makes the quinoa fluffier, and removes antinutrients, especially if the grains have been processed before packaging. However, this step is optional.
Cook the quinoa in salted water, adding the mushrooms right from the start. Use just enough water to cover the quinoa by about 1 cm. Cook until the water is almost absorbed. Meanwhile, finely chop the garlic.
As soon as the water is no longer visible on the quinoa’s surface, add the garlic and butter. Stir, cover with a lid, and let it sit for at least 10 minutes. The mushrooms and garlic will infuse their aroma into the quinoa, and the remaining water will be fully absorbed. This is my current favorite side dish!
Soak the quinoa. Soaking for 10 to 48 hours speeds up cooking, makes the quinoa fluffier, and removes antinutrients, especially if the grains have been processed before packaging. However, this step is optional.
Cook the quinoa in salted water, adding the mushrooms right from the start. Use just enough water to cover the quinoa by about 1 cm. Cook until the water is almost absorbed. Meanwhile, finely chop the garlic.
As soon as the water is no longer visible on the quinoa’s surface, add the garlic and butter. Stir, cover with a lid, and let it sit for at least 10 minutes. The mushrooms and garlic will infuse their aroma into the quinoa, and the remaining water will be fully absorbed. This is my current favorite side dish!
