Meaty Maitake

Mushroom Filling

Since I try to follow a Candida-free diet, mushrooms are a food I avoid (some believe that they promote yeast production and inflammation in the body, especially when eaten in combination with sugary foods). One happy exception is maitake mushrooms, the beautiful frilly specimens you’ll find at farmers’ markets and nicer supermarkets. Not only are they incredibly tender and meaty, but they’re considered by many to be “medicinal” mushrooms that contain immune-boosting properties. This maitake filling passes the kid test—everyone is happy to pile it inside Juicing Crepes. You can also serve it as a vegetarian filling for any taco or wrap.

Serves 4

• 3 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 5 garlic cloves, thinly sliced
• 1½ pounds maitake mushrooms, trimmed and cut into 1-inch chunks
• 2 teaspoons chopped fresh thyme
• 1 teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring, until softened and lightly browned around the edges, 9 to 10 minutes. Add the garlic and cook, stirring, for about 1 minute. Add the mushrooms and cook, stirring occasionally, until they soften and release some of their liquid, 4 to 5 minutes. Add the thyme, salt, and pepper and cook for 1 minute. Serve.