I absolutely love this time of year at the farmer's market. The contrast between the bright vegetables of summer and the gray Portland sky puts me in a state of euphoria. Now that might just be me, not everyone finds the sight of a bounty of vegetables orgasmic, I understand, yet I still encourage everyone (especially you Portlanders) to get out and go to the farmer's market. Get in touch with what is being grown in your area! One of the most exciting booths for me to visit is the mushroom booth. There are always new funky mushrooms to try. Last week I bought some black trumpet mushrooms and this week the lovely Maitake, also known as the "dancing mushroom" in Japanese folklore. It is known to be a balancing food that contributes to immune health.
This recipe is great for a quick lunch or dinner. Any protein can be added and the fresh burdock root contains polyacetylenes which are plant chemicals that are useful in fighting certain types of bacterial and fungal infections including things like ringworm and urinary tract infections. What a great way to boost your immune system going into winter. This recipe is one of many warming and immune boosting recipes in our upcoming Autumn Cleanse on November 12th (distance online class) and 13th (Portland live class). If you are interested and can't attend the live gathering on November 13th, you can listen to the class at your convenience over the weekend and join us starting November 15th for the group cleanse. For more information or to register click here.
Sauteed Wild Mushrooms with Burdock Root and Kale
2 teaspoons organic sesame oil
1 golf ball sized shallot sliced thinly into half moons
1 12 inch whole fresh burdock root sliced
1 cup chopped Maitake mushrooms (shitakes can be substituted)
1-2 cups lacinato kale cut into thin ribbons
1 tablespoon Ume Plum vinegar (or more if you like)
toasted sesame oil or toasted hot pepper sesame oil (optional)
sesame seeds (optional)
Heat a cast iron skillet (or other) over medium heat. Add sesame oil and shallots and saute' until they start to soften. Add Maitakes and saute' a few minutes more. Placed sliced burdock root in the pan and stir well to combine all ingredients. Place a lid on the skillet and let the vegetables steam for a 3 minutes stirring occasionally. Continue to saute' until burdock is cooked through, a few more minutes. Add the ribboned lacinato to the pan and stir into mixture until the kale turns a bright green color. Turn off stove. Add the Ume Plum vinegar and toss well. I like to sprinkle toasted hot pepper sesame oil and sesame seeds on top before eating for a little kick.