I think of fall as being the primary season for eating mushrooms, even though they grow year round. Mushrooms in general are rich in B vitamins, selenium, and are one of the best plant sources of vitamin D. They are also a widely used anti-cancer food in the alternative medical community.
Tofu with Mushroom Miso Sauce is one of my favorite vegan entrées. The relative blandness of tofu is complimented by the strong, earthy flavor of the sauce. Braised Seitan with Mushrooms is a rich stew inspired by stroganoff.
Quinoa Pilaf with Mushrooms and Ginger is a great make-ahead side dish that's great with any mild fish or tofu, and with green vegetables and winter squash. Green Beans with Almonds and Mushrooms and Marinated Mushrooms are healthy spins on old classics; Soba with Maitake Mushrooms is one of my favorite food-as-medicine dishes.
Last, but not least, Wild Mushroom Soup , Mushroom Barley Soup, and Maitake and Mushroom Soup are all hearty soups that are ideal for a chilly evening. Serve the soup with a good multigrain bread and sautéed greens for a great simple meal.
Photo by Karen Luchesi
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