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When I first decided on the idea of a monthly guest blogger for 2021 there were a few people I particularly had in mind. Lauren Lopriore from Liv & Let was one of them! As soon as she agreed to write for this month, I prayed she would also agree to write a list of all the things to expect during chemo and she was more than willing. I get emails on the weekly of women asking all sorts of questions, and I can only speak to my experience as a friend/caregiver, or what I saw/went through with the close people in my life that have had cancer. So for Lauren to give us the real deets, I feel so honored! Not only is her list detailed and compassionate, I am in love with her new business and have a fun announcement at the end of the post! Onologists and Breast Surgeons can offer a list and share what they know about chemotherapy side effects and healing, but many are not able to tell you first hand the experience you could have when going through treatment to fight your cancer. I started my breast cancer treatment with chemotherapy and went into it knowing that there would be side effects including loss of hair, lack of appetite, loss of taste, feeling tired and weak, nausea, diarrhea as well as forgetting and finding it difficult to get words out. I was provided with this list and took as much of it as I could in. A list of side effects cannot prepare you for what you actually experience after each delivery of toxic drugs into the body with the sole purpose of killing rapidly dividing cancer cells. Here are 8 things I did not know about chemotherapy and the experience I would have: THERE WOULD BE PAIN: Before chemotherapy can be administered, a port is placed in your chest or arm. The directions for my port placement was on the right chest wall. Due to scheduling, my chest was cut open and my port was place the morning of my first appointment. I am not a meaty gal in the chest so the port was a hill, not hard to spot. The area was tender, but I didn’t think about it too much as there were pain meds used. A needle would administer the drugs through the port and into my body. No one told me the PAIN I would encounter when the needle touched my skin. I have a high pain tolerance and have experienced pain, but this was unlike anything else I’ve ever felt before. There was no turning back. The needle was in and I thought about how I was going to last the entire day. Each appointment the sensation and pain was relieved, but I’ll never forget that first day. Due to the placement of the port running over and cutting into my chemo appointment I would have to go back the next day to complete the remainder of the toxins. Oh joy! TASTE WOULD BE BUTTER: It could change your taste buds to make things taste like metal and when you have metal in your mouth the flavor of your food could be ruined. I wasn’t informed that when drinking water, it could taste like melted butter. I mean I was prepared for metal - not really knowing what that meant. Would it be like eating a coin? Butter was good on toast and potatoes, but drinking it now that was awful. “Stay hydrated” I was told. The idea of drinking water each day the first week of my toxin drip was about the last thing I wanted to do. Most days I ate very plain. The menu I had the first week consisted of bread, pasta, chicken, rice, carrots. As I entered the second week, the menu stayed about the same as I was still a little nauseous and on the toilet. Luckily the third week before I had to turn around and do it all over again was a week of eating more flavorful foods and enjoying gallons of non-butter-flavor water. It wasn’t until I found out citrus was a helpful taste that wasn’t impacted much by the chemotherapy. Orange, lemon and lime wasn’t a part of my everyday diet, however I added these flavors to my water. Vitamin water orange and lemon became my way of hydrating. It was the only way to have water in my diet without making me even more sick. NAPPING WAS A MUST: Napping has just never been a part of my day. I spent most days going going going and not really stopping until I crashed in bed at night. While friends in college would take afternoon naps, I was busy doing things. Most likely I was afraid of missing out on something. To this day, the thought of taking a nap is the last thing I think of doing, even if I didn’t get a good night's sleep. Well, I had no idea what chemotherapy does to your body. I was told I would be tired, but not to the extreme I felt. The first week, I definitely fought resting during the day. I was still working from home so knew I needed to get hours in, but also knew that if I was home house work needed to get done too. It wasn’t until my second dose of taxotere, perjeta and Herceptin that I gave in. I had been admitted to the hospital a week after my first dose with a fever and lack of white blood cells. I knew that it was time to give my body a break and that I needed to rest any time that I could! FEVERS ARE TRULY AN EMERGENCY: My doctor explained that it was important to take my temperature while having chemotherapy. If at any time I had a fever over 100 it was considered a medical emergency and it was vital that I call them and go right to the emergency room. It was only a few days after my first infusion and I was wrapped in a blanket on the couch. I felt a chill and was tired. My husband - the most amazing caregiver- was really great about asking how I felt and taking my temperature. I on the other hand always said I was fine even though I felt like garbage. He asked how I felt and based on my answer he immediately took my temperature and said we are going to the hospital. He called my doctor to let her know we were heading to the emergency room. I had so many thoughts going through my head. When we arrived we had found out that my doctor had already let the nurses know I was coming. They took me to a room, pulled the curtain and started hooking me up to IVs. I had no idea what to expect and all that I thought was that my cancer had gotten worse. After a few tests, I would find out that I had no white blood cells and that my body would need to rest for a few days with fluids at the hospital. I had never been in the hospital for myself so I couldn’t imagine what I was going to experience. It’s important to know the symptoms, side effects, what it feels like to feel normal and what it feels like to feel “off.” A fever is “off” and going to the hospital is a must! CHEMO BRAIN IS REAL: Chemo Brain was explained to me as mild forgetfulness, having difficulty finding words (that are on the tip of your tongue), struggling to remember dates, names, phone numbers, trouble concentrating and difficulty multitasking. This is truly no joke. I didn’t have the best memory and using big words has never been my forte, however now adding toxins to make it worse was just not pleasant. A few years went by and I would continue to forget dates, names and have difficulty finding words. I just didn’t understand how I was struggling so much. Was this going to be my new normal? Was I going to constantly forget? I started blaming my forgetfulness on the chemo brain. How could I still use it as an excuse. Well I would find out later that the brain fog could last a while after treatment. I did some research and found that doing brain games would be helpful so I downloaded Luminosity. Doing some brain games in general couldn’t hurt, only help. I don’t do the games often now, but years ago I did them weekly. According to Dana Farber: “ One study suggested that people who receive both chemotherapy and tamoxifen may have more prolonged cognitive symptoms than those who receive only chemotherapy. Tamoxifen and aromatase inhibitors may have a subtle negative effect on cognition, especially verbal memory and word finding. Tamoxifen is probably more likely to cause problems than aromatase inhibitors.” * I am now on to my fifth year taking tamoxifen and I’m pretty confident it’s either the chemo fog continuing longer that it usually does or that the tamoxifen has some effect on my memory and word finding. So when you are a few years out and still can’t find the word you are looking to say - don’t get flustered, it’s going to be ok. I wish I had known that I wasn’t going crazy. ACUPUNCTURE IS AMAZING: It wasn’t until after my second round of chemotherapy that I looked into what acupuncture was and how it could benefit me through treatment. I don’t recall this being spoken about this in my treatment plan, but in conversations it was mentioned that acupuncture was a new way of relieving pain with chemotherapy. “Researchers propose that acupuncture stimulates the nervous system to release natural painkillers and immune system cells. They then travel to weakened areas of the body and relieve symptoms. Studies show that acupuncture may: help relieve fatigue, control hot flashes, help decrease nausea, reduce vomiting, lessen pain.” ** I was a little unsure about this, but I had to believe that it wasn’t going to do more harm to what my body was already going through. After the first session I found that not only did my nausea decrease each week, but the side effects were shortened. Instead of tasting butter and being extremely tired for 6-7 days, I would experience the effects for 4-5 days. It still took time to get to feeling better the second week, however with the acupuncture I was more relaxed. Who knew that a bunch of little needles put all over your body could do so much healing and relaxing. DRY MOUTH, NOSE, BODY IS NO JOKE: I have always had dry sensitive skin, but I would never experience the scaly skin, bloody noses and mouth sores like I did on chemotherapy. I would experience my first ever bloody nose and many more following this one. The red that bled from my nose not only scared me but made me question what was happening with my body. My nose stayed pretty dry for months after. As I mentioned my skin was always dry, but the reptile scales that I saw on my arms, legs and hands were unlike any I’d seen before. I did the best I could with constantly applying moisturizer. It didn’t change the dehydration I felt. Lastly, I had had mouth sores (canker sores) before, but the dryness on top of the butter taste on top of the sores was just so uncomfortable. Biotene was my go to item for this, but it didn’t solve the issue 100%. Cuts on the side of my mouth and sores above my lips burned with hot, spicy and acidic foods. Mostly making eating and drinking pretty miserable. NAILS ARE CHANGED FOR A LONG TIME: I never had good nails. I have always worn them short and they always broke easily. After my first week of chemotherapy I started to see that the wear and tear of my nails was going to be on the decline. Not only does chemotherapy affect your hair, but it does a number on your nails. I was informed that there could be some changes to my nails, but I was never made aware that my nails would break a lot easier, detach from my finger and be completely discolored. It took a few years before my nails started getting their strength and color back and a manicure no longer hurt. Taxotere, Perject and Herceptin were my toxins. My hair fell out, my white blood cell count was completely zero (at one point), my nails were discolored, my mouth and skin dried out, my brain cells were challenged and my body was exhausted. I may not have known all I could have about my chemotherapy and its effects, but despite all this I am here now to talk about my experience so that more can be informed! Stay strong, fight hard, you are not alone! We are honored to be included in Liv & Let’s Giv Baskets. Giv by Liv & Let assembles personalized curated caring crates created with love and support for loved ones who are affected by cancer. The products that have been chosen to include in each crate come from companies that directly support those diagnosed with cancer, have been started by cancer survivors, are owned by women, use natural materials, manufacture in the USA, or give back in some way. Grab your BIG HUG Blanket now! *https://www.dana-farber.org/health-library/articles/tips-for-managing-chemobrain/ ** https://www.breastcancer.org/treatment/comp_med/types/acupuncture
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The second most popular and third most cultivated mushrooms in the world? Enjoyed by Chinese and Japanese Royalty for thousands of years? Shiitake mushrooms with their unique brown cap and milky-white under are as delicious as they are beautiful.In this guide, we will explore these famous wild mushrooms and uncover why they have been enjoyed for such a long time (since Medieval Asia), their health benefits, where to find them, what to do with them once you have them, and how to prepare or preserve them. Warning: Although consumed raw in many Asian cuisines, a German study discovered that eating raw shiitake mushrooms causes Shiitake Dermatitis, a skin reaction for people allergic to polysaccharides (link).Not Much Time? Skip To What You'd Like To Learn...Five Shiitake Mushroom Facts!Five Health Benefits Of Shiitake MushroomsCommonly Found Types Of Shiitake MushroomsDifferences Between True And False ShiitakesHistory Of Shiitake Mushrooms As MedicineHow To Use Shiitake Mushrooms As MedicineWhat To Look Out For When Buying Shiitake Mushrooms How To Grow Shiitake MushroomsEnvironment Shiitake Mushrooms Grow InForaging For Shiitake MushroomsHow To Pick Shiitake MushroomsWhy Are Shiitake Mushrooms So Popular?How To Tell If Shiitake Mushrooms Have Gone BadCleaning Shiitake MushroomsHow To Store Shiitake MushroomsDrying Shiitake MushroomsPickling Shiitake MushroomsShiitake Mushroom RecipesFive Shiitake Mushroom Facts!They have a rich umami flavor and chewy, meaty texture.After the button mushroom, they are the second most commonly consumed mushroom in the world.Top 5 most profitable mushrooms for farmers to grow.They are mostly farmed rather than forged. Shiitakes have been used for food and medicine in China, Japan, and Korea since 960-1127 CE.Five Health Benefits Of Shiitake Mushrooms Enhanced Weight Loss - Studies show that shiitake mushrooms support weight loss in animals, with human clinical trials showing beneficial effects in humans (link). According to the study, shiitake mushrooms contain hypolipidaemic (fat-reducing) compounds that reduce food intake and plasma lipid fat levels, mitigate nutrition absorption, and boost satiety.Boost Immune System - Increased intake of shiitake mushroom can increase your cell effector functions and improve your overall gut health according to this study (link). The participants consumed 5 to 10 grams of dried shiitake mushrooms daily for four weeks. Subsequent blood sample results showed reduced CRP (inflammatory) levels and improved cell proliferation (an increase in the number of cells).Source of Vitamin D - Vitamin D boosts bone health, reduces the risk of heart disease, improves absorption of phosphorus and calcium and inhibits autoimmune diseases. You get substantial amounts of Vitamin D2 and D3 from shiitake mushrooms depending on the method of growth.When grown in decent amounts of sunlight, studies show that the mushrooms provide high contents of Vitamin D3, the vitamin's most bioavailable form (link). If you grow your mushrooms in limited UV light, you get supplemental amounts of vitamin D2, which raises plasma levels by over 50% over a 12-week period according to this study (link). Boost Energy and Improve Brain Function - Shiitake mushrooms contain high contents of Vitamin B2 and B12, essential for an energy boost and improved cognitive function (link). Promote Skin Health - Although consumers with allergies may suffer from Shiitake Dermatitis, the mushrooms contain high amounts of Vitamin A and E. Together with the Selenium, the vitamins help reduce acne severity and skin scarring (link).Commonly Found Types Of Shiitake MushroomsShiitake mushrooms don't come in a variety of species like morel mushrooms. However, research and increased commercial production resulted in the introduction of three strains that vary depending on the weather they grow best in. They include:Snow Cap Shiitake (Cold Weather) - This Shiitake strain grows well in cold weather and produces beautiful, brown, uniform, thick-fleshed caps with white lacey pigmentation. The strains heaviest fruiting takes place during early spring and late fall. Their ability to grow over a long outdoor season naturally makes them a favorite for foraging (link).WW70 Shiitake (Warm Weather) - This strain grows well in warm weather and produces one of the most beautiful ornamentations of the three strains. You get mushrooms with dark-brown caps with a variety of beautiful contrasting dark shades. The strain fruits between late summer and late fall, one of the longest periods of the three strains. The WW70 strain responds poorly to force fruiting, it's prudent to avoid it (link).Native Harvest Shiitake (wide range) - The NHS strain grows vigorously, fast and for the longest time both in the North and South. The strain first grew on oak but also grows well on Red Maple and other common tree species. Unlike the other wide range strains, the NHS strain offers you a late flush - a bonus for your table during Thanksgiving! This strain's spawn runs 6 to 12 months (link).Differences Between True And False Shiitakes False ShiitakesCap: An irregular/bent shape Inwards bulging Wavy and lobed Freely hanging from the stemInterior: When you slice it, a false morel isn't hollow and filled with cotton like fibers inside. True Shiitakes Cap:Smooth uniform shape Light-dark brown color Pitted inwards Covered in pits and ridges Directly attached to the stem Interior:Once you slice your shiitake, it should be hollow from the bottom of the stem to tip of the capHistory Of Shiitake Mushrooms As MedicineShiitake mushrooms helped people in Medieval Asia to prevent common colds, fight hunger, and boost energy levels (link). In East Asia, Shiitake Mushrooms were a delicacy preserved for royalty because of their benefits, taste, and cost. They mostly grew in East Asia, particularly Japan, China, Korea, and Taiwan. Farming of shiitake mushrooms spread to other regions in the 1970s like USA, Singapore, and parts of Europe because of their nutritional and medicinal benefits and commercial viability. How To Use Shiitake Mushrooms As MedicineShiitake mushrooms contain high fat, protein, carbohydrate, mineral, and vitamin content. Some of the medicinal and therapeutic benefits include:Antitumor Properties - Can prevent and inhibit the growth and formation of tumors (link).Antimicrobial Properties - May inhibits the growth and reproduction of microorganisms (link). Antibacterial Properties - Shown to interfere with the growth and reproduction of bacteria (link).Antiviral Properties - Could help in the prevention and treatment of viral infections (link).Immunomodulation Capabilities - Helps in the alteration of the immune system into desired levels (link). Cardiovascular Health Properties - Helps in maintaining sound heart health (link). Hepatoprotective Properties - Could prevent liver damage (link).Hemagglutination Capabilities - Could prevent the clumping of red blood cell particles (link). Shiitake Dosage - The appropriate dosage of shiitake for you depends on a number of factors like your age, health, and allergies. No tangible evidence indicates the right dosage. Pharmacists advise users to take it according to the directions on the product and consult your physician before use. Side Effects of Shiitakes - The information about the side effects of consuming shiitake medicine remains scarce. Pharmacists, however, advice pregnant mothers, breastfeeding mothers, and people with blood disorders like eosinophilia (higher than normal white blood cell count) to avoid it (link).What To Look Out For When Buying Shiitake MushroomsSmell - Dried shiitake mushrooms that are edible produce a sulfur-like smell. Fresh ones should produce an earthy smell that is not overly pungent. Sight - Fresh shiitakes should have a light-dark brown pigment. Dried ones are mild-dark brown in color.Touch - Fresh shiitakes are damp and spongy whereas dried ones are firm to touch. How To Grow Shiitake MushroomsAlthough indigenous to East Asia region (Japan, China, and Korea), Shiitake cultivation and production spread to other areas like the United States (link).Shiitake Mushrooms can be grown at home, but most production is done in large-scale in Japan, China, and the United States. This is why they are the second-most common mushroom species in the world after the button mushroom (link).Shiitakes grow best on freshly cut logs of hardwood trees (hii' means hardwood in Japanese) like oak and sugar maple trees.How to Grow Shiitake Mushrooms: 1. Inoculate your logs with the fungus, get plugs (30 to 40 plugs per log), and insert holes drilled into the logs.2. Fill the plugs with sawdust, fungal inoculum (commonly referred to as pores' or yphae'), and grain material as nutrients for the fungus.3. Seal the holes with bee or cheese wax or paraffin and keep these inoculated ones off the ground and in 80-100% shade.4. The fungus requires moisture from the wood to grow so during dry weather, always wet the logs well.5. Your logs need 8 to 18 months for the fungus to grow through, and it should eventually fruit to produce shiitake mushrooms on its own.You can watch this YouTube video for more details (link).“Shocking” Your Shiitakes:You can shock or force your shiitakes to grow faster by:1. Soaking your logs in cold water for 12 to 24 hours during warmer months.2. Maintain them in 50 degrees minimum night temperatures.3. Once shocked, stack your logs in A-frame arrangement or at an angle against a structure.4. If fruiting fails to occur in weeks, you need to shock your logs again.5. If they have fruited, wait 6-8 weeks and shock again.6. You should see small white dots or bumps called pins. Pinning is the early process of mushroom growth.7. From this point until harvest, keep your logs covered with a blanket and a canopy or plastic bag during rainy weather. Too much water causes waterlogged, saggy shiitakes.(link)Want to know our Top 10 Mushrooms Growing Kits? We have a full and comprehensive guide to the best growing kits and considerations before buying one too! Check out our Top 10 Mushroom Growing Kits Here.Environment Shiitake Mushrooms Grow In Seasons - Because of their popularity and commercial viability, shiitakes grow throughout the year. There are different strands ideal for warm, cold and mild weather conditions. The best planting time, however, is between late summer and late fall. Shaded/Lit Woodlands - Your shiitakes can grow in both lit and shaded environments. Shaded environments offer faster growth whereas lighted ones offer shiitakes with higher nutritional value.Soil - Your shiitakes grow well on logs compared to soils. Sawdust replaces soil in many commercial production areas for faster growth and production of quality mushrooms.Foraging For Shiitake MushroomsWhen foraging we would always recommend using mushroom knife for ease of use, and a clean cut. Interested in learning more about mushroom knives? Click Here For The Complete Guide To Mushroom KnivesCountry - Shiitake Mushrooms grow wild in parts of Asia (China, Japan, and Korea) and are cultivated in the United States. Time - In Japan (the largest producer of shiitakes), shiitake cultivation takes place during spring (March to May) and autumn (September to November). In China, shiitake growth happens during spring (mid-March to mid-May) and autumn (September to November). In the US, shiitake mushrooms are spread in various states, produced in private farms for commercial purposes. Like in most other shiitake producing countries, production can be annual when the mushrooms are subjected to specific environmental conditions. Climate - You get the highest shiitake mushroom yields during the hot and wet climate, between late summer and late fall. Environment - Shiitakes grow on dead hardwood trees in a warm, moist environment. A combination of warm temperatures and high rainfall induces increased growth of shiitake mycelium, from which the mushrooms grow. Individually and In Groups - Shiitake mushrooms grow individually at first and in cluster groups as the yield increases with time. How To Pick Shiitake Mushrooms Appearance - Fresh shiitakes have large, dark-brown, umbrella-like caps with relatively slender, cream-colored stems. Your mushrooms should have a meaty texture and earthy complexion. Use A Sharp Knife - Make sure to cut the stem close to the cap carefully with a sharp knife.Keep Dry and Clean After Cutting - Ensure you don't bruise or soften you shiitakes since damaging them makes them rot quickly. Want to find the best mushroom knife? Check out our Top 10 Mushrooms Knives article here (link).Why Are Shiitake Mushrooms So Popular? Medicinal and Nutritional Benefits - Shiitake mushrooms offers some of the most beneficial health and medicinal benefits of any edible mushroom species. Shiitakes usage dates back to Medieval China, shiitakes helped prevent the common cold, increase energy, and ward off hunger.Rich in Vitamins - Shiitakes are a source of vitamins A, B2, B12, C, and D, calcium, copper, iron, selenium, manganese and zinc. Shiitake intakes boost your immune system, help you shed weight, offer optimal energy levels, boosts heart health, and inhibits microbial organisms.Time Frame - Because of their popularity, shiitakes grow all-round the year in controlled conditions in countries like China, Japan, Taiwan, the US, and Korea. Naturally, they thrive in East Asia during the spring and autumn seasons. Fairly Easy To Cultivate - Compared to other mushroom species like morels, shiitakes cultivation is fairly easy. This is also the reason they are the second most cultivated mushrooms after button mushrooms. Affordability and Taste - Shiitake mushrooms taste great with numerous recipes and cost less ($5-7 per pound) compared to other mushroom species like the chanterelles ($224 per pound), truffles ($3,600 per pound) and morels ($254 per pound). How To Tell If Shiitake Mushrooms Have Gone BadSight - Look for puckering and wrinkles on the cap and stem skin. These indicate that your mushrooms lack internal moisture, hence past their prime time (link). Touch - Press your finger on the mushroom top and release. If it remains pushed in, your mushroom is going bad. If it bounces back, your mushroom is still fresh (link).Smell - Examine your shiitake mushroom for signs of slime, a smelly liquid that indicates your mushroom is decomposing. Cleaning Shiitake MushroomsFor longer preservation, avoid cleaning or rinsing your shiitakes until just before use (link).Dry Method - Gently shake off as much dirt as possible. Avoid too much shaking to prevent breakage, inspect for more dirt and possible breakage.Wet Method - Soak your shiitakes in a bowl of salty water, delicately remove any dirt, carefully drain and rinse your mushrooms. Allow them to lay on a kitchen towel for a few minutes to dry. How To Store Shiitake Mushrooms Fresh Shiitakes1. Pick through the fresh mushrooms and discard wrinkled or slimy ones2. Place dry shiitakes in a paper bag and fold gently without sealing3. Indicate the date of purchase on the bag4. Store the shiitakes in the paper bag for 5-7 days refrigeratedDried Shiitakes1. Put dried shiitakes in an air-tight container2. Indicate the date you packed your mushrooms3. Your container can stay in the freezer for 6 to 12 months(link)If you're interested in finding out more about storing mushrooms, check out our article here (link). More information can be found about freezing mushrooms here (link).Drying Shiitake Mushrooms Drying is one of the best ways of preserving your shiitake mushrooms. You can either use machine or oven drying or use sunlight during high summer temperatures. Read more about drying in our article here (link).Pickling Shiitake Mushrooms Inspired by Chef Roberto (link)Ingredients:3 large fresh shiitake mushrooms, sliced150 ml of rice vinegar2 whole star anise7 tbsp water2 tsp sugar1 tsp cilantro seeds1 tsp pink pepper1 tsp saltDirections:1. Put all ingredients, except mushrooms, in a saucepan over low heat for 5 to 7 minutes.2. Place the mushrooms in a bowl and add the hot marinade over mushrooms.3. Marinate for at least 20 mins before you transfer them to a sealed glass container.4. Serve with pizza, salads, and sandwichesFor more information about pickling and canning, check out our article here (link).Shiitake Mushroom Recipes Stir-Fry Shiitake MushroomsInspired by Philos Kitchen (link) Ingredients: 2 lb shiitake mushroom1 tbsp dark soy sauce2 tbsp oyster sauce2 cloves garlic1 tbsp roasted sesame seeds3 tbsp light soy sauce2 tbsp coriander seeds powder3 tbsp sesame oilDirections: 1. Wet clean your shiitake mushrooms, discard the stems and brush the caps.2. Rinse with running water and then dry them immediately with a clean cloth.3. Peel 2 cloves of garlic, and sauté them along with sesame oil, until pale golden.4. Pick the garlic out and save it in a bowl.5. Raise the flame and stir-fry your mushrooms continuously for 5 minutes.6. Add the soy sauces and oyster sauce, and the coriander seeds powder. Continue cooking and stirring for 5 more minutes.7. Reduce the flame to medium, add the roasted sesame seeds, sautéed cloves of garlic and cook a couple of minutes more.8. Serve immediately.Sautéed Shiitake MushroomsInspired by Bon Appetit (link) Ingredients:2 tbsp olive oil8 oz stemless shiitake mushrooms1 cup teriyaki sauce1 tbsp oyster saucewaterDirections:1. To a pan add oil and heat on medium.2. Add mushrooms and cook for 8 to 10 minutes, tossing occasionally, until tender and golden brown.3. Add around 2 tbsp water and cook for another minute tossing mushrooms occasionally until water is evaporated and mushrooms are tender.4. Transfer the mushrooms to a medium bowl and toss with teriyaki sauce and 1 tbsp oyster sauce.5. Serve immediately.Shiitake Bacon Ingredients:1/2 lb shiitake mushrooms1 tsp soy sauce1/4 cup olive oilDirections: 1. Turn oven on and heat to 350 degrees F.2. Stem the mushrooms and slice into 1/4 inch slices.3. In a bowl mix the mushrooms with the olive oil and soy sauce.4. Spread your shiitakes out in a single layer on a baking sheet and bake for 10-20 minutes until you get the crisp/chewy balance you prefer.5. Serve immediately.Stir-Fried Tofu with Shiitake MushroomsInspired by SOS Cuisine (link) Ingredients:12 shiitake mushrooms 500g firm tofu, cut into 2cm cubes1/4 cup sunflower oil1/4 cup canola oil1/4 cup soy sauce4 tbsp sesame seed oil2 tbsp ginger, grated4 cloves garlic, minced2 1/4 cups snow peas2 zucchini, cut into rounds2 green peppers, cut into strips5 tsp sesame seeds4 scallions, choppedsalt and pepper1 tsp honeyDirections:1. Mix your sesame seed oil, sunflower oil, soy sauce, and grated ginger in a shallow bowl.2. Cut and add 2 cm cube tofu to the marinade.3. Mix properly and chill the mixture in the refrigerator for at least an hour or overnight.4. Preheat your oven to the lowest temperature.5. Mince garlic, cut pepper into 5mm strips, cut zucchini into rounds, and snow peas into bite-size chunks.6. Discard the stems and cut you shiitake caps into quarters.7. Heat 1/8 cup of the canola oil in a skillet and add tofu cubes.8. Sauté for 5 minutes with frequent stirring until golden brown.9. Remove and set aside.10. Add the remaining canola oil over medium heat.11. Add garlic and sauté for 1 min then add all the vegetables (except scallions), and sesame seeds.12. Add salt and pepper to taste.13. Cook for 6-7 minutes until your vegetables are cooked.14. Pour the reserved marinade and the honey in.15. Put your tofu back into the wok and cook a few more minutes while stirring.16. Sprinkle with the chopped scallions and serve.Asian Style Chicken and Mushroom WrapsInspired by Cleveland Clinic (link)Ingredients:3 ounces shiitake mushrooms, without stems and thinly sliced 1 lb coleslaw mix1 tsp sesame oil1 cup shredded chicken5 scallions, 3 inches of the green, thinly sliced4 8-inch whole wheat tortillas3 tbsp hoisin sauce1 tbsp minced fresh ginger1 garlic clove, minced1 tsp garlic chili sauceDirections: 1. Heat the oil in a large pan.2. Add your chicken, mushrooms, coleslaw mix, scallions, garlic, and ginger.3. Heat until stir-fry has wilted4. Stir in the garlic chili and hoisin sauces.5. Prepare and preheat your tortillas in the microwave following package directions.6. Place 1/4 of your chicken and vegetables in each wrap.7. Roll up and serve immediately.Shiitake Mushroom SoupIngredients:6 cups shiitake mushrooms, chopped8 cups vegetable broth1 tbsp apple cider vinegar6 cups cauliflower, chopped2 cups onions, chopped1/2 tsp saltDirections:1. Place all ingredients into a large pan and bring to a boil.2. Reduce heat and cook for 20 minutes.3. Puree with immersion blender until smooth.4. Serve warm. Other Articles You'll Love...Top 10 Mushroom Growing KitsBest Mushroom KnivesHoney Mushroom GuideButton Mushroom GuideLion's Mane Mushroom GuideMorel Mushroom GuideOyster Mushroom Guide
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