One-dish meals are great for families or anyone with limited time for cooking. Simply chop and mix all the ingredients, and then leave it to the oven. Slow-cooked lamb becomes very tender and delicious, especially when mingling with herbs, vegetables, and mushrooms. We’ll use common button mushrooms, but you could easily substitute other types of mushrooms, including shiitake, oyster, morel, or Portobello.
Exotic mushrooms, like maitake, reishi, and chaga, are associated with strong antitumor, antiviral, and antibacterial properties, primarily because they can modulate immune function. But what about common button mushrooms, which represent 90% of mushrooms consumed in the US?1 Button mushrooms have potent immune-protective properties. A study published in the Journal of Nutrition, determined “white button mushrooms may promote innate immunity against tumors and viruses through the enhancement of a key component, NK activity.”2
Button mushrooms also contain significant amounts of B vitamins, selenium, and fiber. Researchers at Penn State University discovered they are loaded with a powerful, heat-stable antioxidant called L-ergothioneine,3 which was found to be as potent as glutathione, the so-called “master antioxidant.” Some researchers even suggested that L-ergothioneine could be classified as a new vitamin: “Because of its dietary origin and the toxicity associated with its depletion, ET may represent a new vitamin whose physiologic roles include antioxidant cytoprotection.”4
While slowly cooking in the oven, the mushrooms within this dish release their moisture into the sauce, adding flavor and plenty of healing potential. Give this delicious Paleo one-dish recipe a try tonight.
- 1 lb lamb stewing meat, cut into large cubes
- 4 medium tomatoes
- 1 onion, roughly chopped
- 3 cloves garlic, pressed
- 2 cups button mushrooms, halved
- 3 carrots, roughly chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp fresh rosemary, finely chopped
- 2 cups chicken or lamb stock (or water)
- Freshly milled black pepper, to taste
Christopher James Clark, B.B.A.
Christopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, .
1. Wu, D., et al. (June 2007). Dietary supplementation with white button mushroom enhances natural killer cell activity in C57BL/6 mice. Journal of Nutrition, 137(6). Retrieved August 16, 2014 from //www.ncbi.nlm.nih.gov/pubmed/17513409
3. Dubost, N., Beelman, R., Peterson, D., Royse, D. (2006). Identification and Quantification of Ergothioneine in Cultivated Mushrooms by Liquid Chromatography-Mass Spectroscopy. International Journal of Medicinal Mushrooms, 8(3). DOI: 10.1615/IntJMedMushr.v8.i3.30
4. Paul, B. and Snyder, S. (November 2009). The unusual amino acid L-ergothioneine is a physiologic cytoprotectant. Cell Death and Differentiation, 17. Retrieved August 16, 2014 from //www.nature.com/cdd/journal/v17/n7/abs/cdd2009163a.html