When me and my friend Louise did the workshop “cooking with superfoods,” I wanted to do something with Shitake mushrooms (which are almost revered in macrobiotic cooking for their medicinal value- a SUPERFOOD). Louise had to use Swiss Chard another superfood but neither of us had a recipe. What was funny was the way in which the recipe evolved. We just knew the major ingrediants that we wanted to use and the rest as they say the proof of the dish is in its taste. So you be the judge. And as I always say be creative but do not forget to add a vital ingredient; a little bit of love in everything that you make and you will never be disappointed with the taste.
Shitake mushroom is revered for its immune-boosting properties and its mild smoky taste. Studies have found that turmeric’s anti-inflammatory effects are at par with potent drugs such as hydrocortisone and Motrin, but yet having none of their side effects. Ginger, a relative of turmeric, is also highly prized around the world for its anti-inflammatory benefits.
1 onion, sliced
1 cup dried shitake mushrooms or fresh sliced shitake mushrooms
1 bunch chard, chopped (preferably red),stems chopped fine
1 inch piece ginger, minced
1 tsp turmeric
1 tsp kelp seasoning
2 tbsp miso
2 tsp tamari
1/3 cup tahini
1 tbsp lemon juice
1 cup veggie broth
2 green onions, for garnish
Reconstitute mushrooms in warm water for 20 minutes if using dry ,you will see the dirt settle to the bottom and the clear liquid on top can be used instead of water.
In large saucepan, heat oil and sauté onions and mushrooms for a few minutes,then add swiiss chard for few minutes. Now add ginger and turmeric. Blend other ingredients together and add to mushroom mixture and heat it well and you will see a golden bright curry. Serve over cooked quinoa.