Witches Brew Stew

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This recipe is inspired by a Greek Avgolemono (Lemon and Egg soup). It uses a powerhouse of the fungi kingdom – Lion’s Mane mushrooms.  Lions Mane, along with other edible mushrooms, are having a moment in the health and culinary spotlights, as studies are proving what traditional medical systems have known for ages – mushrooms are a low-calorie, high-fiber source of a wide range of nutrients. Lion’s Mane mushrooms have been used in Traditional Chinese Medicine to fortify the spleen, nourish the gut, and even fight cancer. It is used to combat deficiency of qi, or “life force”. Buddhist monks were known to use Lion's Mane to increase focus and concentration in meditation.

 

Lion’s Mane was revered by indigenous cultures of North America and used in European folk medicine and Ayurvedic medicine, in which it often was cooked in ghee to extract the beneficial compounds. It was used as a pain reliever, for digestive health, as a liver protectant, and for cognitive benefits. Indigenous peoples of the Pacific Northwest used Lion’s Mane as a pain reliever and for general health and vitality. European folk healers used it as a general health tonic to strengthen the immune system and as a remedy for respiratory issues.

 

Lion’s Mane mushrooms contain hericenones and erinacines which have been shown to stimulate the growth of brain cells. Studies have proved that Lion’s Mane may reduce symptoms of memory loss in mice and may prevent neuronal damage caused by amyloid-beta plaques that lead to Alzheimer’s disease. Lion’s Mane has anti-inflammatory, gut-protective, antioxidant properties, can help regulate blood sugar, and is being studied as a cancer treatment. These are just a few of the benefits of this amazing fungi based on studies.

 

You can find Lion’s Mane mushrooms at many natural markets like Whole Foods and at your local co-op. They grow naturally in North America, and, if you are lucky, you may find them growing on dead or decaying hard wood in late summer and fall. (Never harvest or eat a wild mushroom without expert confirmation of the species and edibility of your find.)

 

Twelve garlic cloves and nourishing bone broth add more antiviral, antioxidant, anti-inflammatory, and antibiotic properties to this brew and will help you fight off not only vampires but also colds and other seasonal illnesses.

 

Forbidden Rice - used in the recipe below and aptly named for this time of the year – adds a bit of mystery as the black rice turns the soup a deep purple when the egg yolks are added. Forbidden Rice, also called Black Rice or Black Pearl can be found in many grocery stores, either in the International Foods section or with other varieties of rice.

 

Witches Brew/Stew

 

Serves 4-6

Prep Time 20 mins

Full Cook Time 40-55 mins

 

  • 2 Tbsp  Avocado oil

  • 1 cup chopped Lion’s Mane mushrooms: If you can’t find Lion’s Mane at your local market, you can substitute any other mushroom that is available. A lighter mushroom like enoki is a great choice, but any will do.

  • ½ cup   Onion

  • ½ cup   Carrot (Chopped)

  • ½ cup   Celery (Chopped)

  • 12 ea.   Garlic Cloves (Smashed & Chopped)

  • 2 Tbsp  Fresh Rosemary

  • 2 Tbsp Fresh Thyme

  • 1 cup    Forbidden Rice

  • ¼ - ½ cup Lemon Juice

  • 8 cups   Bone Broth (Poultry) or Veggie Broth

  • 1 cup    Rotisserie Chicken (Optional)

  • 8 ea.     Egg Yolks

  • Salt & Pepper to taste

 
 

Instructions:

  • Place a large stock pot over medium heat.

  • Add avocado oil and heat.

  • Add Lion’s Mane mushroom to the heat oil and allow to caramelize ever so slightly.

  • Once the mushrooms are just a bit golden brown, add in the onions and allow to sweat for 3-5 minutes. 

  • Add carrots, celery, garlic, and herbs.  Allow to sweat another 5 minutes or so until slightly softened, taking care not to burn them.  

  • Add in the Forbidden Rice. Stir and combine all ingredients in the pot thus far.

  • Once combined, add the lemon juice and broth.  Add or lessen the amount of lemon juice depending on how lemony you like things. More always be added at the end.

  • Add the chicken and slowly increase the temperature until the ingredients come to a simmer. Maintain slow bubbles – NO BOILING.

  • Slowly increase the temperature of the broth to make sure the rice is cooked, about 15 – 20 minutes. Then turn off the heat

  • Now comes the fun part:

  • With a whisk in one hand and a ladle in the other, slowly ladle just the broth into the egg yolks while you whisk – in the culinary arts, this is called tempering (witches call it alchemy)

  • Once your eggs have been tempered, stir them back into the soup and watch it turn purple and thicken.

 

Enjoy the flavors – and the health benefits – of this wonderful pre-trick-or-treat stew!   

 

Anna Klimmek is a trained chef, certified Health Coach, and the founder of Happy Food MN. She received her training from the Institute for Integrative Nutrition and Le Cordon Bleu Training. Anna’s approach to food and cooking is to recognize that all things are interconnected. She takes a holistic approach to eating, cooking, and lifestyle and teaches you how they all play into each other. Anna is a graduate of Green Lotus Yoga Center’s 200-hour yoga teacher training program.

 

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