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I have long been an admirer of the Fungi Kingdom, which includes mushrooms, yeasts, and molds. What powerhouses of nutrition and transformation! It is to them, after all, that we owe bread, cheese, beer, and more.

Lately, I have been working my way through a big bag of dried shiitake mushrooms. Daily now, I make a broth using three caps broken up and simmered for at least 30 minutes with garlic and onion powders and herbs to suit my mood. This then becomes either a simple soup or the base for homemade spaghetti sauce with the addition of tomato paste.

Oh, what a deliciously heady aroma emanates from this bag upon opening. :) Without hesitation, I would recommend the Fungus Amongus offerings. I’ve had other dried shiitake, and these are by far the best.

When one thinks of this particular mushroom, perhaps Asian cuisine comes to mind. So, on that theme, I present a mung bean sprout dish.

You’ve seen these CRON-friendly sprouts here before. I make them often, in different guises. For example, they are great with a Thai peanut sauce or even given a Mexican flair using chipotle. This one’s distinguishing flavor was provided by the sweet kick from a splash of blackberry brandy and hot cherry peppers.

3 Responses to “shrooms”

  1. hilary grace says:

    Hi Erin,
    I just wanted to tell you how much I enjoy your blog! keep up the super posts.
    *Hilary Grace

  2. Robin says:

    Hi Erin,

    Thanks for the book recommendations. I’ve started reading Play Winning Chess and I’ve already learned quite a few things.

    I love shiitake mushrooms! I’m also a big fan of bean sprouts. Your food sounds (and looks) so yummy!


  3. [...] I first blogged about this company a couple years ago, and I’ve been a loyal and frequent customer ever since. I’m speaking of FungusAmongus [...]

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