Fox Chapel Presbyterian Church’s volunteers have been hard at work preparing their annual Harvest Fair, featuring clothing, shoes, furniture, crystal, china and books as well as their iconic chopped mushroom sandwich that’s served exclusively on Saturday.

Medicinal Mushrooms

Medicinal mushrooms have long been used in Eastern medicine as immune boosters, hormone regulators and antioxidants. These functional fungi come in extract or powder form that can easily be added to smoothies, salad dressing, granola bars and coffee. Mushrooms contain naturally rich amounts of B vitamins as well as zinc and potassium; plus protein fibre and iron too!

Maitake mushrooms, an East Asian staple, contain powerful nutrients and have been shown to ward off cancer cell growth by encouraging apoptosis (cell death). Available either fresh or dried at gourmet markets and Asian stores, maitake fungi make an easy addition to mushroom soup or can even be sauteed with olive oil, garlic and scallions for a quick dinner option.

Shiitake mushrooms are an excellent way to promote heart health, packed with compounds that prevent LDL cholesterol buildup and enhance the liver’s ability to detoxify, while being an excellent source of B vitamins. Shiitake-like fungi are available both fresh and dried at gourmet markets, Asian markets and upscale supermarkets; try adding these delectable mushroom shrooms into a mushroom soup recipe or sauteing with olive oil, garlic and scallions in an authentic mushroom skillet bake.

Cordyceps is an attractive medicinal mushroom known to increase energy and enhance athletic performance, while also being employed in traditional Chinese medicine to relieve respiratory conditions and enhance libido. As such, Cordyceps should be taken prior to training to increase oxygen uptake and enhance muscle recovery.

Lion’s mane is another feathery medicinal mushroom loaded with antioxidants and has been shown to improve cognitive performance in humans. It promotes nerve growth factor synthesis and may help protect against neurodegenerative disorders like Alzheimer’s and multiple sclerosis. You’ll most commonly find this mushroom at natural food stores and it can easily be added into soups, stir-fry dishes or salads for an array of uses.

Shiitake Mushrooms

Shiitake mushrooms (Lentinula edodes) are one of the world’s most widely cultivated fungi, and with good reason: their rich umami flavor adds depth and delicious flavor to many different dishes. Native to East Asia where they grow on decaying logs in forests, Shiitakes boast high B vitamin content including pantothenic acid as well as being packed full of minerals such as copper, selenium and iron for increased nutritional benefits.

Shiitake mushrooms’ rich umami makes them a sought-after plant-based kitchen ingredient, whether sauteed until buttery and caramelized, roasted with some smokey notes or added into soups as an ingredient with depth. Shiitakes make an ideal meal prep option-they keep well in the refrigerator and when rewarmed periodically will often retain their crispiness!

Start off your meal right and try sauteing some shiitake slices in some olive oil to create the perfect alternative to meat when it comes to pasta dishes and stir-fries, onion salad and other veggie side dishes, sandwiches or burgers! Shiitake mushrooms offer an earthy, slightly woody flavor perfect for satisfying flavor-packed entrees like this.

Portobello mushrooms make for an excellent base in this dish, though you could use any variety you like – Shimeji mushrooms with their meaty texture are another fantastic choice!

Use them as the base of a sandwich for an excellent source of protein and other important nutrients, including fiber, vitamin D, B3 niacin and potassium. Fungi are also rich sources of l-tryptophan which is key in producing sleep-promoting brain chemicals.

This delicious vegan version of French dip features shiitake mushroom sandwich paired with leeks for subtle onion notes, while Gruyere and Fontina Val d’Aosta cheese slices provide irresistibly melty fillings! A must try for all mushroom enthusiasts!

Choose medium-sized portobello or shimeji mushrooms for optimal bite and flavor, but other savory vegetarian mushrooms such as cremini, white button, or king oyster may also add variety and variety to your sandwich.

Lion’s Mane Mushrooms

Hericium erinaceus, commonly referred to as the lion’s mane mushroom, is an edible and medicinal mushroom with characteristics resembling those found on hedgehogs. The cluster of closely packed spines creates its scientific name derived from Latin (hedgie). While not edible for humans directly, this mushroom makes an excellent addition to soups, as well as being readily available both fresh and dried at many markets across North America.

Lion’s mane has long been valued in traditional medicine for supporting digestion, circulation and the nervous system – uses that modern science is now revisiting with great interest. Recent research has demonstrated its ability to stimulate nerve growth factor (NGF), helping maintain and grow neurons while small clinical trials suggest its efficacy for memory improvement and cognition enhancement.

As with other mushrooms, lion’s mane contains many antioxidants including polyphenols to combat oxidative stress and have antibacterial properties, as well as B vitamins for energy production and mental clarity.

Lion’s Mane mushrooms offer numerous health benefits as well as its distinctive texture and delicate flavor, making it a delicious ingredient when prepared correctly. Add it to soups or stews for an enjoyable taste or try eating it alone; like all mushrooms it should be well cooked before eating raw because its cell walls contain chitin which may cause gastric upset or allergic reactions when consumed raw; cooking reduces this risk considerably. It can also be taken as a dietary supplement although due to FDA regulation restrictions it should always be discussed with healthcare provider, RDN or pharmacist prior taking any such supplement form before taking lion’s mane supplements or prescribing it from an RDN or pharmacist prior to taking this form of taking this nutrient from nature.

When cooking lion’s mane mushrooms, it is essential to first rinse and remove any loose dirt before gently patting dry with paper towel. Aim for cooking time of 2 minutes over medium heat – though keep an eye on them as each batch varies and they can quickly overcook. To rehydrate dried lion’s mane mushrooms, empty their contents into a bowl and add warm water until the mushrooms can be pulled apart easily using two fingers. Afterward, strain off and reserve any extra water as soaking liquid (optionally saving for later use if desired).

Chaga Mushrooms

Inonotus obliquus fungi known as chaga have long been revered as cancer fighters and immune boosters, particularly among indigenous communities in northern and boreal climates. Indigenous people used its charcoal-like exterior as a fire starter when traveling between camps or sparking sparks on steel tools.

Chaga mushroom is packed with antioxidants and contains substances known to strengthen immune systems. For instance, its anti-inflammatory properties make it a potent source of gallic acid and protocatechuic acid which are believed to stimulate natural interferon production which fights flu viruses. You can purchase Chaga as powder, chunks or syrup at herbal shops or tea sections of many grocery stores and may even find combinations with ingredients like Eleuthero or Turmeric in medicinal tea blends.

Gavin Escolar, 44, launched The Chaga Co. after returning from Alaska four years prior. Now selling chaga elixirs, tinctures, and gold-dusted chocolate bars at Fearless Coffee in San Francisco’s South of Market district as well as working closely with Handy’s Red Dog Restaurant & Bar located nearby to incorporate the fungus into empanadas, cookies, and other dishes using him as an advisor.

Although chaga can be purchased as powder or chunks at specialty health food stores, many people find the easiest and most cost-effective solution to be creating their own tincture. This involves placing chunks or powder in a mason jar with vodka, gin, or another alcohol at the ratio of one part alcohol to two parts water; leaving this on a shelf for weeks or months until reaching your desired potency before using in tea or adding to other food sources.