Must-Have Mushrooms (Immune Booster #5)

Mushrooms can go on almost anything - and they should!
Because they promote white blood cell production, which helps your body fight off an infection. According to the director of the Institute of Herbal Medicine, people have been using mushrooms as immune boosters for centuries.

Here is one wonderful side:

from foodandwine.com

Mixed Mushroom Ragout

1. 1/4 cup vegetable oil
2. 1 pound shiitake mushrooms—stems discarded, caps sliced 1/4 inch thick
3. Salt and freshly ground pepper
4. 1 pound mixed mushrooms such as cremini, sliced 1/8 inch thick, and oyster mushrooms, caps quartered
5. 1 medium onion, finely diced
6. 2 garlic cloves, minced
7. 1/4 cup dry white wine
8. 1 cup chopped canned tomatoes, drained
9. 1/2 cup unsweetened coconut milk
10. 1 tablespoon Dijon mustard
11. 1 tablespoon harissa
12. 2 teaspoons white or blond miso
13. 1 tablespoon golden raisins (optional)
14. 1 tablespoon capers
15. 1/2 cup chicken stock
16. 
    

1. In a large skillet, heat 2 tablespoons of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring, until tender and starting to brown, about 7 minutes. Transfer to a bowl.
2. Heat 1 tablespoon of the oil in the skillet. Add the mixed mushrooms and cook over moderately high heat until any liquid has evaporated and the mushrooms start to brown, 5 minutes. Add the onion and remaining 1 tablespoon of oil; season with salt and pepper. Cover and cook over moderate heat, stirring, until the onion is softened, 5 minutes. Add the garlic, cover and cook over low heat, stirring a few times, until fragrant, 2 minutes. Add the wine and cook for 2 minutes. Add the tomatoes and simmer for 4 minutes.
3. In a bowl, whisk the coconut milk, mustard, harissa and miso. Add to the skillet with the shiitake, raisins, capers and stock. Simmer over low heat, stirring, until thickened, about 4 minutes. Season with salt and pepper.