Wild Mushrooms

The mushroom is getting its due time in the spotlight right now and with just cause. This miraculous fungi, which is more of a fruit than a vegetable, is one of the coolest things we consume from nature. Not only is the mushroom incredibly nutritious, but it also plays a vital role in plant health and contributes to our ecosystem in so many ways. There are many edible types of fungi and their health benefits are just as vast. Lion’s mane, oyster, shiitake, cremini, portobello, white button, royal trumpet, porcini, enoki, chanterelle, morel, beech, lobster, chicken hen of the woods, truffles, the list goes on and on. In fact, there are thought to be more than a million estimated species of spore-releasing fungi. These meaty nutritionally packed mushrooms are loaded with vitamins, minerals, antioxidants, and immune boosting compounds. Selenium, Copper, Thiamin, Magnesium, and Phosphorous are found in mushrooms and help to lessen the risk of developing Alzheimer’s, heart disease, some types of cancers, and diabetes. Some types of mushrooms are a great source of zinc, which is an immune boosting nutrient. Fungi also have an anti-inflammatory effect, which is highly beneficial for the immune system as well as hindering other ailments. Selenium, Vitamin D, and Vitamin B6 help to prevent cell damage, aid in cell growth, and form red blood cells; these help to maintain a strong and healthy immune system. There is also a class of fungi known as medicinal. Reishi, lion’s mane, chaga, turkey tail, shiitake, cordyceps, and maitake are the most medicinally beneficial types. These may be helpful for the management of neurodegenerative diseases and as well as some cancers. They come in powder form and are super easy to add into your morning smoothie. 

We are going to make an incredible heartwarming soup today. This soup is one of my favorites! You can substitute the homemade cashew cream for a store bought one if you wish. Enjoy! 

Wild Mushroom Soup with Sherry 

Yield: 6 Servings 

½ cup raw unsalted cashews 
1 cup filtered water 
2 tablespoons Miyoko’s butter 
2 tablespoons olive oil 
1 cup shallots, diced 
6 each garlic cloves, minced 
1 pound wild mushrooms (lion’s mane, shiitake, royal trumpet, cremini, etc.), trimmed, wiped, and roughly chopped 
2 tablespoons fresh thyme, destemmed and chopped 
1 teaspoon kosher salt 
½ teaspoon freshly ground black pepper 
¼ cup dry sherry 
4 cups mushroom broth 

Directions:

1. In a medium bowl, combine the cashews and water and allow to sit for at least one hour and up to 8 hours. 

2. In a large soup pot over medium heat, add the butter and olive oil and melt. 

3. Once hot, add the shallot and sauté for about 5 minutes or until tender and lightly caramelized. Stir in the garlic. 

4. Add in the mushrooms, thyme, salt and pepper, and cook the mushrooms for 10 minutes, stirring occasionally, or until tender and caramelized. 

5. Add the sherry and cook for 3 minutes or until almost all the liquid is absorbed. 

6. Add in the broth and bring to a boil over medium heat; reduce heat and simmer for 10 minutes. 

7. Transfer to a blender, along with the cashew cream, and blend until smooth and creamy. (This may need to be done in steps if too much for the blender.)