Hearty autumn eating: Roasted maiitake mushrooms and romanesco
Wind is associated with fall according to Five Element Theory. Traditional Chinese Medicine understands Wind to be one of the Six Pernicious Factors and the initiator of the One Hundred Diseases.
Wind is stirring in nature—unpredictable. It may usher in a simple head cold or trigger an upset of Mind, Body and Spirit.
How we react to a Wind Attack depends on whether we have the Qi, or vital force, needed to withstand the change in seasons and the constant incoming stressors (tweets, texts, emails to boot) that confront us, and ultimately determines our general state of health and sense of wellbeing. Wind targets the neck and harasses our immune system.
The best antidote is to dress warm (don a scarf) and eat the foods that strengthen our bodies inside out. My go-to meal these days is some simple variation on wild mushrooms, greens and grains - depending on both the market and my mood.
Roasted Maitake Mushrooms and Romanesco Broccoli.
The mushrooms and broccoli can be roasted in the same cast iron skillet. Heat oven to 450. Cut vegetables into large bite-sized pieces and arrange in skillet. Slice one clove garlic and sprinkle over vegetables. Drizzle the lot with about 1 tablespoon olive or sunflower oil and season with a bit of salt and pepper. Cover loosely with foil and roast about 20 minutes. Uncover and roast until vegetables are golden brown and tender, an additional 20 minutes or so. Serve with your favorite hearty grain.
From: Sophie | 10/16/11 at 9:10 pm
yum! Thanks for a wonderful looking dish, Frances.