Mushrooms are truly magical! I love to mix it up in this recipe not just with the portabella Shitiki we used to use. One of the most powerful shrooms is the LIONS MANE.

You can see it in the lower far right basket in the picture above. Local farmers markets like this one in Kittery Maine are a great source of organic and wild foods. 

Lions Mane mushroom stimulates the growth of brain cells! It also protects the cells from damage and reduces anxiety and depression. When you add in all the heart and gut health benefits of this fungi, eating smart has a whole new meaning. This can be found fresh, powdered or in tincture. We keep the powder handy to add to coffee or other mushrooms in recipes like this one.

 

Magic Mushrooms and pasta. 

1 cup of shiitake mushrooms.

1 cup of lions mane (if none available use 1 tablespoon of the powder and double the others)

1 cup of oyster and portobello mixed together 

1 tablespoon of nutritional yeast

1 teaspoonful marjoram

1/4 teaspoon black pepper

1/4 cup coconut oil 

1/2 cup vegetable stock

1/4 stick of butter (leave out for vegetarian option)

salt to taste... 

While a good quinoa, rice, lentil or bean pasta is boiling, you can add the oil to a heavy sauce pan and once hot, dump the mushrooms and spices in. Stir briskly and as some begin to go golden brown. Splash in some of the stock a little at a time to de-glaze the pan and develop a sauce. Hopefully they are both done at the same time, dress the dish with a drizzle of  MCT  and olive oil...were building brain cells here, we need ingredients. Remember 65% of our brain is fat.   

 

    

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