Mushrooms for Cleansing



Good for cooling the lungs, cleansing the liver, takes care of the intestines and helps to heal constipation.

You can cook as much as you want and put into the refrigerator and eat later. You can freeze this sauté too and eat any time. This mushroom recipe is always great for gently cleansing toxins from the body and strengthening the immune system.



Serves 3 Generously



  • 3 Different types of fresh mushrooms:
  • 1 cup Oyster mushrooms sliced into pieces
  • 1 cup White mushrooms cut in half
  • 1 cup Enoki mushrooms, also called ‘golden needle mushrooms’
  • 2 Different types of Dried mushrooms – dark mushrooms:
  • 1 cup dried Shitake mushrooms
  • 1 cup sliced Wood Ear mushrooms cut into pieces

>Other ingredients:

  • 5 Slices fresh peeled ginger 1/4 inch thick, coarsely chopped.
  • 1 tablespoon washed dried goji berries
  • 2 tablespoons Pine nuts
  • 2 Tablespoons of raw organic unfiltered coconut oil
  • 1 Teaspoon sesame seed oil (added at the very end)
  • 1 cup Firm Organic Non GMO Tofu chopped into squares about 1 inch



In this recipe, you have the Energy of the Elements to balance your body. You have earth energy benefiting the spleen in the brown mushrooms and sesame oil, lung energy in the white tofu, ginger, white coconut oil and pine nuts, heart energy in the red goji berries.

To serve with Cleansing Mushrooms you can add a fresh green salad with a lemon, oil, and garlic dressing. With the lettuce you can add thinly sliced cucumber and radishes, avocado, asparagus, a little fresh chopped mint, and fresh basil. You can also serve mixed rice, with wild, brown and basmati rice combined together. Add fresh blueberries for Blue Kidney Energy for your dessert and you have all 5 Elements in one harmony to balance your body for your lunch or dinner!


Preparation & Directions

  1. You can reconstitute dry mushrooms ahead of time. Just allow at least an hour for the dry mushrooms to soften.
  2. Add enough pure clean boiling water just to cover your dry Shitake and Wood Ear mushrooms and soak for an hour or so.
  3. Sometimes you can find wood ear mushrooms fresh. That is great! Often they are at the Asian food market. If you don’t have a market like this near you, you can always get dried wood ears.
  4. When you drain these mushrooms, save the water – it has good energy and you will use this water later in the recipe.
  5. Slice the shitake mushrooms thinly. The wood ear mushrooms, depending on their size, can be left whole or cut in half.
  6. Take the 2 tablespoons of coconut oil and place in a sauté pan. Warm it up to medium heat but not too hot and add ginger root (5 slices ¼ in thick – chopped) in the pan for a minute or two.
  7. Then add all the cleaned, sliced, fresh and soaked mushrooms and stir-fry for 3 minutes.
  8. Add the tofu, pine nuts and the reserved mushroom water you saved from soaking the dry mushrooms.
  9. Then cook until the mushroom water boils in the sauté. Once the mushroom water comes to full boil, your sauté is done. Remove your mushroom mixture from the heat. Add 1 teaspoon of sesame oil. Mix well and serve.




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