Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
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Mushrooms have many helpful nutrients, including beta glucans for immune enhancement, ergothioneines for antioxidative potentiation, nerve growth stimulators for helping brain function, and antimicrobial compounds for limiting viruses.
Traditionally, our ancestors boiled mushrooms in water to make a soothing tea. Boiling served several purposes: killing contaminants, softening the flesh, and extracting the rich soluble polysaccharides.
Mushrooms are miniature pharmaceutical factories, and of the thousands of mushroom species in nature, our ancestors and modern scientists have identified several dozen that have a unique combination of talents that improve our health.
I'm obsessed with broccoli, carrots, celery, string beans, snap peas, black kale, brussels sprouts, cabbage - I could go on! They used to call me 'rabbit' when I was a kid. I hate mushrooms, though. I apologize to fungi lovers, but this way, there's more for you!
The ease with which barley may be substituted directly for wheat in human food and its usefulness to replace wheat milling by-products as feed in the production of the milk supply render its abundant production important.
If you do not know where the mushroom products you are consuming are grown, think twice before eating them.
Mushrooms provide a vast array of potential medicinal compounds. Many mushrooms - such as portobello, oyster, reishi and maitake - are well-known for these properties, but the lion's mane mushroom, in particular, has drawn the attention of researchers for its notable nerve-regenerative properties.
The sudden appearance of mushrooms after a summer rain is one of the more impressive spectacles of the plant world.
I love portobello mushrooms. I often say that if I were vegetarian, I would live off of these. Now, it would never happen, but it's still nice to know that they exist. So meaty, so flavorful.
Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.
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