GROWING GOURMET - Anto2ni.it

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272 GROWTH PARAMETERS
Sarcoma 180 and Ehrlich ascotes carcinoma in
mice via oral introduction. Other protein bound
fractions have shown differing degrees of antitumor
activity. Clearly, there are a number of
anti-tumor compounds in Shiitake besides the
well known lentinan. To what degree these
compounds can help the human immune system
through the simple ingestion of cooked
mushrooms is not clear.
Studies in the United States have failed to
show that extracts of Shiitake are effective
against HIV in vitro. (Some Japanese studies
have shown effectiveness against HIV; others
have not.) Shiitake has also shown promise
in lowering blood pressure and cholesterol
(Kabir &Yamaguchi, 1987; Jong et al. 1991).
The cholesterol lowering compound was identified
as eritadenin, an adenine derivative. In
the past twenty years, nearly a hundred research
papers have been published on the
chemical constituents of Shiitake and their
health stimulating properties. For more information on the medicinal properties of Shiitake, consult
Mori et al. (1987), Fujii et al. (1978), Jong (1991), Ladanyi et al. (1993), and Jones (1995).
Preparation and Cooking: Shiitake can be enjoyed in a wide variety of dishes. A traditional Japanese
soup recipe calls for slicing the mushrooms and placing them in a pre-heated chicken broth
complemented with chopped green onions. The addition of miso (often used as a vegetarian substitute
for chicken) enhances the flavor. Shiitake are steeped in this soup broth for a few minutes and
served hot. The flavor and fragrance
of slightly cooked Shiitake is tart and totally different than the
flavor imparted from thorough cooking. Chinese restaurants usually rehydrate Shiitake and simmer
them in the broth of stir-fries.
Our family regularly consumes Shiitake. Our favorite and standard method is to sauté mushrooms
which have been torn, not cut. By tearing the mushrooms, cells are pulled apart along cell walls, preserving
the flavor within. The stems are first cut off and the mushrooms are pulled apart, starting from
the cut stem base. Canola (rape seed) oil or similar light oil is added to the Wok or frying pan which is
then brought to high heat. Once hot, the torn mushrooms are added, stined frequently, and cooked
until the majority of water has been evaporated. While the mushrooms are being cooked, a distinct
change in fragrance occurs, becoming more meat-like. Chopped onions, sliced walnuts or shaved almonds,
and other condiments can be added as desired. This preparation can be used as a base in many
dishes. By adding stir-fired Shiitake to steamed rice, fish, pasta, chicken, and vegetables, a culinary dish of
extraordinary dimensions is created. Other dishes using Shiitake includes Cruz's Shiitake Figure 251. Dr. Andrew Weil happily holds 5 lbs. of
freshly picked, organically grown Shiitake.
Quiche,
Shiitake Pate, etc. Please refer to the recipes in Chapter 24.
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