I am addicted to mushrooms at the moment. Dried and fresh, I love them all. These little fungi are low in carbohydrates, calories, and sodium. They are cholesterol and fat free. They are also high in fiber, protein, a good source of B vitamins, potassium, riboflavin, niacin, and selenium. They are good for our metabolism and if consumed regularly are proven to decrease the amount of cancerous cells in our bodies .
I like to use them in pasta and noodle dishes to substitute where I would normally use meat. Dried mushrooms especially have a meat like texture and they help to make a balanced filling dish. I bought a packet of assorted mushrooms from the local Asian supermarket. They are really affordable and easy to work with. Another one of my go to recipes with dried mushrooms is Risoni Pasta with Sun-dried Tomatoes & Mushrooms.
Orange, Mint & Basil Noodles Stir fry with Assorted Mushrooms and Cabbage (vegan, gluten free, nut free)
1 serve of brown rice noodles
1 garlic clove
1 red chili
1/2 cup cabbage
handful assorted mushrooms (dried & fresh)
1/2 cup vegan chicken or vegetable stock (or water)
10 basil leaves
10 mint leaves
segments from 1/2 an orange
1 tablespoon tamari or soy sauce
1. Cook the noodles according to packet directions, then strain and set to the side.
3. Prepare the herb sauce. Place basil, mint, orange in a mortar and pestle. Then add sesame oil and tamari.
4. Heat the wok with a little bit of sesame oil. Then add garlic, shallots and chili. Cook for 1 minute.
6. Add the herb sauce and noodles. Heat through for one more minute, then serve.
 Leslee Dru Browning 2008, Mushrooms: The Underestimated Super Food, <http://www.naturalnews.com/024548_mushrooms_cancer_food.html>