Shroom Season
There’s something distinctly disorienting about the fall, especially as a student. It’s uniquely transitional. There’s this pressure to readapt. The restful laziness of the summer can become a sort of listlessness in the fall. You’re so quickly reimmersed into the world of work — the buzz of student life and the excitement of new beginnings. September and October are often just times spent settling down as we await the crisp weather and comfort of the months to come. But it’s Pumpkin Spice Latte season — our generation’s very own Soma, right?
This fall, as I face a number of reckonings (namely the fact that I have somehow become an upperclassman), I find myself trying to develop good habits. You know, like taking care of myself, productively confronting my becoming a quasi-adult and so on. I am a creature of habit; I find comfort in doing the same sorts of activities. For me, this entails cooking. It’s low cost and relatively low energy, but it's empowering and gratifying to create something nourishing.
So, to finally make my point after some minor existential musings, I have become somewhat of a mushroom aficionado this fall. Yes, mushrooms have become the solution to all my problems. Now, before you all get too excited I mean mushrooms in the sautéed sense — if you were hoping for a bit more recreational answers to your issues, you can check out some of the alternatively eccentric articles from my more experimental peers.
Mushrooms are rich in all things important: umami, zinc, selenium. And yes, they are delicious. They are deeply flavorful and great for supporting your immune system (yes children, there are better ways to fight off that nasty cough you got from a local bar (or a local boy) than Emergen-C.)
But enough talk. Let me present to you a cure for all your maladies and bad moods.
I can understand your skepticism — why am I suggesting you make a stew while we are all desperately trying to make it through these last few weeks (or months if you live in Florida) of heat and humidity? The truth is you are sorely missing out if you believe soup is reserved strictly for winter. It’s immensely wholesome and one of the simplest things to make in large quantities.
I find Kimchi Jiggae to be incredibly flavorful, nutritious and overall easy to make. This is something I make when I begin to hear the sniffles and coughs echoing throughout my lecture halls. There are many variations, and it’s perfectly customizable according to the season or personal preferences for spice and taste. No surprise here — I find the highlight of my Kimchi Jiggae to be the mushrooms. I toss in whatever variety I can find, though I typically opt for a mix of maitake, oyster, shitake or enoki. The hearty broth, spicy gochujang and gochugaru, assortment of vegetables, umami of mushrooms and delicious (and incredibly healthy) fermented kimchi pair together gloriously.
Image Courtesy: Gastro Plant
Think you can’t cook? This is for you. Anyone can boil pasta and sautée some garlic and mushrooms. This is a dish that allows the mushrooms to do the work for you; you don't need a spice cabinet filled with seasonings. Its simplicity, though, is anything but boring. The few ingredients here carry their weight and combine to create a sauce that is creamy with nuanced notes of deep earthy tones and fresh acidity.
So this fall, try something new and invite friends over for a dinner potluck. You’ll be done plating this bucatini before they can finish arranging their charcuterie board.
Image Courtesy: Bon Appétit
There’s a lot of debate over the importance of breakfast. No matter when you decide to eat your breakfast, I think the first meal you eat to “break your fast” should be substantial and nutritious. A breakfast bowl is a really easy way to get into the habit of eating hearty, filling breakfasts. It can be prepped beforehand and assembled in under 10 minutes. My bowls consist of sautéed kale, cherry tomatoes, mushrooms (I tend towards sliced portobello for a meaty texture), an avocado and a fried or poached egg, with a slice of local sourdough on the side. The beauty of this recipe is that there is no real recipe — you choose the veggies, the seasonings, the protein.
Image Courtesy: Minimalist Baker
Sometimes we all crave some decadence. Risotto is surely a special way to spoil yourself. The butter and cheese create a divine creamy texture, yet the dish retains a delicate nature. The mushrooms here (especially if you add some dried shitake, which I highly recommend), develop rich undertones which cut through the heaviness of the dish. Though, I think that the entire experience of preparing risotto is something of an indulgence. There is a therapeutic nature to it. It requires you put aside everything for an hour or so. You need to prepare a broth (if you’re a purist — otherwise store-bought will do), watch your shallots gradually go translucent and stand while you delicately stir your arborio rice, spooning in broth as it gradually emulsifies. Not to mention, you only need about a cup of vermouth for the whole recipe…so do with that information (and full bottle) what you’d like.
Image Courtesy: Food & Wine
This fall, I’ve been so desperate to reinstill some sort of routine. Something to hold me accountable, to ground me. Fall is a return to routine, is it not? The truth of the matter is that even if your Google Calendar is updated down to every assignment and office hour or your Notion looks like a downloadable template, you might still get overwhelmed. Things catch up to you. No amount of planning accounts for bad days or burnout.
I’m not here to tell you mushrooms are going to revolutionize your life and rid you of all dissatisfaction and stress. I’ve just been given a platform to share my monthly obsessions. I will say though, taking the time to do something just for yourself can be immensely nourishing for the mind — the mushrooms just take care of the body.
Strike out,
Writer: Naina Chauhan
Editor: Sofia Ramos
Graphic: Anabel Dent
Gainesville
Naina Chauhan is an editorial writer for Strike Magazine GNV. She is a simple girl – she just loves a good treat. So you can find her vintage shopping, searching for the best sourdough bread in Gainesville or drinking a cuban espresso at Pascal’s. You can reach out to her on Instagram @nainanchauhan_, or by email at nnchauhan03@gmail.com
