I always have to get used to the idea that the leaves are turning yellow again, that it rains more often and that mushrooms have started to pop up from the ground again here and there. Every year I get annoyed when my outfit gets soaked by the first fall rainstorm or when I have to pull my first thick sweater out of the closet. Goodbye warm summer evenings. Hello fall!
Thankfully, fall has its advantages for a homebody like me. It always smells so good outside. And the lousy weather provides me with a good excuse to succumb to my domesticity. I light the candles to make it cozy, turn on some music and spend hours in the kitchen. Wonderful! There’s so much time to try out new recipes and I particularly love experimenting with the seasonal ingredients I pick up at the market.
Think pumpkin, chestnuts and rutabaga… And mushrooms are abundant too. Portobello, oyster mushrooms and the well-known brown mushrooms… In warm salads, risotto or sauces. I love them! And they are so healthy! Why? Because mushrooms are a good source of minerals, like selenium, which is precisely what you need to fight off autumn ailments.
Some mushrooms are more nutritious than others. I add Reishi to my smoothies all year round. In Asia, Reishi mushrooms have been prized for a very long time for their medicinal properties. Reishi has a very broad-spectrum effect on the body and most use it to combat aging. Nice! You can buy Reishi in powder form (they are difficult to get fresh) at your nearest vitamin store.
For those of you who want to stick a little closer to home: this portobello recipe is my fall favorite and it’s also very healthy!