Mushrooms lack chlorophyll, which means they don’t produce food for themselves through photosynthesis.  Instead they absorb nutrients from compost, leaves, decaying wood, and soil. Wild mushrooms, like those Asiago uses, provide a more intense and exotic flavor, and I like to think more nutrients since that’s usually the case with wild foods.  We all know we need to eat our greens, so make it a habit to throw in veggies like the spinach in the recipe below with your mushrooms.  If you like a chewier mix, chop up kale and stir that in instead of tender spinach.  Or collards or broccoli.

Serves 4

2 tb EVOO, coconut butter, ghee or butter	pinch cayenne
12 oz frozen or fresh mixed wild mushrooms	4 cups baby spinach
1 tb tomato paste	salt and pepper to taste
1 clove garlic

Gently warm extra-virgin olive oil, coconut butter, ghee or butter in a large skillet over medium heat.   Cook, stirring occasionally until mushrooms begin to brown, about 5 minutes.  Incorporate tomatoes paste, garlic and cayenne.  Stir in spinach and cook just enough to wilt.  Taste and season with salt and pepper.

Spoon over just about everything like our ready-made polenta, pizza crusts, beans, pasta, chicken, fish, or tofu you name it.  Or you can serve this dish plain, as a side, or as a main dish garnished with anything from sunflower seeds to goat cheese to shrimp.