Shiitakes Are Good For You!

I got an email today from my sister asking me about "the Japanese mushrooms you put into soup." Those Japanese mushrooms are dried shiitake mushrooms or dried donko mushrooms, and I use them in a variety of recipes including soups and stews. I became interested in shiitake mushrooms when I learned that they have medicinal properties--especially for the liver and for the maintenance of a healthy weight.

Dried shiitake mushrooms have an intense smoky flavor. They can be stored indefinitely and reconstituted by soaking. They have been used in Chinese medicine for over 6,000 years. Shiitake mushrooms are an excellent source of selenium and a very good source of iron in addition to dietary fiber, protein and vitamin C.

Studies have shown that these mushrooms have an active compound whose healing benefit is in its ability to boost the immune system and cleanse the blood. Shiitake mushrooms are amazing--they have been shown to reduce blood pressure and lower cholesterol. Although not quite as powerful, fresh shiitake mushrooms are milder and cook up quicker. I eat them a couple of times a week.

I had lasagne with shiitakes last night for dinner. I think you would enjoy the recipe.

Vegan lasagne with tofu and shiitake mushrooms

12 lasagne noodles prepared according to the directions on the box (you can also use the no-boil lasagne noodles)

1 pound firm tofu (to make a "ricotta")

Basil to taste

Sea salt

Pepper

1 Tablespoon olive oil

2 cloves garlic, minced

1/2 onion, chopped

Olive oil for sauteeing the onion and mushrooms

Broccoli that has been steamed for several minutes

Homemade tomato sauce or 1 jar of organic pasta sauce (check the ingredients for the kind made without sugar)

To make the "ricotta:" Put tofu, basil, salt and pepper, 1 TBS olive oil into a food processor and blend until smooth.

To make the tomato sauce: Saute the onion, garlic, and sliced shiitake mushrooms in some olive oil. When the onions are translucent, add the tomato sauce and cook for several minutes.

Assembling the lasagne: Boil the lasagne noodles if you are not using the no-boil variety. Put a little bit of sauce in the bottom of a rectangular or square baking dish. Put down one layer of noodles. Cover it with sauce, broccoli, and some of the tofu mixture. Make another layer starting with the noodles, sauce, broccoli and tofu mixture. Continue until you have used everything. Bake covered with aluminum foil in a 350 degree oven for 45 minutes. Remove the foil for the last 10 minutes. Let sit for 15-30 minutes before cutting.

Mangia -- and healthy eating!