Vegan Mushroom Bourguignon
For the love of mushrooms. Mushrooms are functional foods. They have been studied for their health benefits for centuries. You may have heard of some of the bioactive compounds found in mushrooms, which include phenolic acids, tocopherols, ascorbic acid, carotenoids and more. These fungi act as antioxidants in the body, helping to reduce damage from oxidative stress caused by free radicals.
What’s this about free radicals? Free radicals are like the bad apple of the bunch. Unless you eliminate the bad apple, it will “infect” the others, turning those around it into bad apples as well. Antioxidants have the power to take out the bad apple AKA free radical, preventing it from tainting surrounding cells and causing further damage. Free radicals, when not regulated by antioxidants, can lead to oxidative damage to cells and tissues in your body. This may lead to systemic inflammation and, in turn increased risk for chronic diseases such as cancer.
Cancer and mushrooms. Mushrooms have been studied for their anti-cancer properties. Studies have shown that mushrooms may have the ability to induce cancer cell apoptosis, destroying certain types of human cancer cells and exhibiting antitumoral activity.
For more on mushrooms, check out Chemical, Nutritional, and Bioactive Potential of Mushrooms by Isabel C.F.R. Ferreira, Ângela Fernandes and Sandrina A. Heleno
Mushrooms are an excellent substitute for meat in hearty dishes and can be added to almost any savory dish. Here, I share a recipe inspired by Sam Linsell, but made vegan to maximize the health benefits.
Zied, Diego Cunha., and Pardo-Giménez Arturo. Edible and Medicinal Mushrooms Technology and Applications. Wiley Blackwell., 2017.