One of my favorite visiting teachers at The Institute For Integrative Nutrition is Dr. Andrew Weil. If you aren’t familiar with Dr. Weil, he’s a graduate of Harvard Medical School, and now he is the head of the Arizona Center for Integrative Medicine at the University of Arizona.
Why is he one of my favorites? Because Dr. Weil has been a pioneer in the field of integrative medicine, in which the focus is more on prevention, rather than just medicating everything. That makes sense to me.
And he kind of looks like Jerry Garcia.
And he talks about medicinal mushrooms.
What Oregon girl wouldn’t be intrigued by that?!
During one of Dr. Weil’s lectures he mentioned the medicinal qualities of enoki mushrooms. Evidently, these mushrooms have “significant” immune-enhancing and cancer-protective properties that could kick boring button mushrooms out of Middle-earth.
Who doesn’t want some of that?! I’ll take seconds, please.
So, I was excited to find some enoki mushrooms at my local Asian grocery store S.S. Natural! And they are just adorable! It’s like, any second a little elf could pop out of the mushroom cluster. I’m sure Hobbits would eat these!
And….the roots are oh-so-ugly! Kind of gave me the willies when I cut them off.
It turns out that enoki mushrooms taste, well, like mushrooms! Excellent!
I just add them to soups, scrambled eggs, or saute them and add them to quinoa dishes.
I recently made a dairy-free potato soup and used the enoki mushrooms in it. I’ll share the recipe soon.
For now, though, I just wanted to introduce you to the enoki. Keep your eyes out for some in your local markets.
Have you tried enoki mushrooms? If you eat them, how do you like to use them?