About the Recipe
“A safe bowel disinfectant that can help with hormone balance is cooked white button mushrooms, a few ounces per day.” ~Ray Peat PhD
“…some of the mushrooms’ protective effects result from inhibiting aromatase, the enzyme that synthesizes estrogen…” ~ Ray Peat PhD
Ray Peat on KMUD discussed white button mushrooms. A Chinese study studied aromatase inhibitors. Women who had at least 10g a day on average of aromatase inhibitors, like well-cooked white button mushrooms, had 88% lower incidence of cancer mortality.
“Mushrooms have very high quality protein that is easily assimilated, in association with a good balance of other nutrients.” “The fungal sterol, lanosterol, which is very similar in structure to cholesterol…” ~ Ray Peat PhD
Ingredients
1 lb/16 oz/500g white button mushrooms (organic preferred) 3 c filtered water Additional water as needed
Preparation
To clean the mushrooms:
Place the mushrooms in a large bowl of clean filtered water.
Rinse and drain as many as three times to remove dirt.
Do not soak; water will turn red.
You can wipe them clean with a damp cloth, too.
METHOD
Chop mushrooms finely using a food processor, or finely chop with a knife.
Using a glass, enamel, or stainless-steel oven-safe large saucepan, add 3 cups of filtered water and place in ready oven. Allow the heat to bring to sub- simmer for 2-4 hours.
Add water as need to avoid burning.
Allow mushrooms to cool.
Strain off extra broth, if any.
SOME TIPS AND COMMENTS
2-4 hours of sub simmer cooking time, with enough water, removes most of the toxins without destroying the immune boosting benefits.. Two hours would be the absolute minimum. Duration depends on how your digestion responds to a certain cooking time. Undercooked mushroom symptoms include tummy aches and headaches, etc.
If eating mushrooms regularly, cook between 1-3 pounds or 500 grams - 1.5kg each time.
Each person needs to determine the exact amount of cooking time to suit their digestion. Any reaction is a sign that you need to cook them longer. Four hours of cooking time seems optimal. The longer they are cooked the more toxins are removed.
Look for white, small, firm button mushrooms.
Handling the mushrooms with latex-free gloves can help reduce contact with the toxins found in mushrooms for those ultra-sensitive to them.
Mushroom broth can be useful to include in other stocks. To make a broth add enough water to make a soup-like consistency. Use the broth after 3-4 hours of cooking.
Challenge: Match your mushrooms in weight volume to each meat portion in a meal.
SERVING SUGGESTION
This Well-Cooked Mushroom recipe can be used as-is. Mushroom broth can be consumed as-is. Simply salt to taste. This Well-Cooked Mushroom can be added to meat or egg dishes, or fish soups, easily. Mushroom broth can be added to any recipe needing liquid.
STORAGE SUGGESTION
Place mushrooms and/or broth into glass container and place in the fridge or freezer, leaving some room in the container for expansion. Consume mushrooms and/or broth within 3-5 days if stored in the fridge, and 1-3 months for frozen portions.