Possibly, your whole life will change.
Mushrooms are packed with prebiotic fiber. They've been shown to reduce inflammation, strengthen the lining of the gut, and improve gut bacteria diversity. Eating more Vitamin B packed mushrooms can also help to lift your mood, protect your brain, keep your heart healthy, strengthen your bones, and give you more energy.
Plus, they are just so interesting–think about their role in forest communication and forest maintenance, and how they are not quite plant or animal. I think we all need more mushrooms in our lives.
And if you are vegan and plant based, mushrooms make a great meat replacement for your favorite recipes.
Our family loves anything with Thai Basil. We found Trumpet Mushrooms to be a fabulous add in for one of our favorite spicy Thai Basil inspired meals. You definitely want to source some good fresh Thai Basil for this vibrant dish. Thai Basil is also high in antioxidants, anti-cancer, anti-viral, anti-bacterial, and anti-fungal properties, which is why it has been used in traditional healing for centuries. For the freshest and most potent benefits, grow your own Thai Basil in your garden or in a container!
YIELDS
serves 4
PREP TIME
COOK TIME
TOTAL TIME
- 1 pound trumpet mushrooms, sliced into coin shape
- 2 Tbsp neutral oil
- splash (up to 1 Tbsp) sesame oil
- 4 teaspoons soy sauce or tamari
- 1 (or more red pepper to taste) thai red chili (or t tsp of hot red pepper flakes)
- 2 tsp (or more to taste) sugar (brown sugar is preferred)
- 1 large bunch (1–2 cups fresh leaves) fresh Thai Basil Leaves
- 1/4 cup water
- 1–2 tsp rice or white vinegar
- 4 garlic cloves
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1–2 cups (for serving on side) Cooked Thai Sticky Rice or Jasmine Rice
Directions
1. Start your rice in a rice cooker, following cooking directions for your machine.
2. Clean and slice your trumpet mushrooms into coin shaped discs.
3. Heat one tablespoons of oil in a cast iron pan and put over high heat until. Turn down to medium high heat and add the mushrooms to the pan.
4. Now put another pan on top and place something heavy in it to press and flatten the mushrooms.
5. Cook for 1–2 minutes, then press down on the top pan to flatten and fry the mushrooms.
6. Let cook for another 1 minutes or so, then remove the top pan. Flip the mushrooms over, cooking for another 2 minutes. Take the pan off again and continue cooking, flipping once in a while, until the mushrooms have developed a golden brown crust. Drizzle 1 teaspoon (save the other teaspoon for later) of the soy sauce over the mushrooms, let it cook off for 30 seconds, then remove the mushrooms from the pan and set aside.
7. If you want to keep the dish mild, remove the seeds and pith from the chili pepper. If you like it spicy, leave them in. You can add more chilies or more red pepper as you prefer. Finely mince the garlic and chilies, scraping them over the cutting board with the flat of your knife to create a paste. I personally have a garlic sensitivity, so I usually skip the garlic.
8. You can also pound the chili and garlic into a paste with a mortar and pestle.
9. Put the sugar and remaining soy sauce (or tamari) in a bowl or cup. Whisk thoroughly. I sometimes add an extra splash of water to the soy sauce, and little splash of vinegar (see ingredients above).
10. Add 1 tbsp oil to a wok or large frying pan on high and heat it up.
11. Add the garlic-chlii paste and cook for a few seconds, stirring constantly to avoid sticking and burning. Add the onions and red pepper and cook for 2 minutes. Add the sauce and return the mushrooms to the pan and stir fry for just under a minute, then take off the heat.
12. Lastly, mix in the Thai basil leaves, folding them into the other ingredients gently.
Serve with rice and enjoy!
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Angie Follensbee-Hall
