Before I hit the pillow each night, I look forward to my breakfast with great anticipation. Occasionally I find myself awakening, wishing I was able to speed the world’s clock up. I can’t wait to throw my robe on, march downstairs and crack open my eggs – six to eight of them, depending on my hunger and activity level for the day. The eggs alone are worth my early rise, but they have companionship in mushrooms, elevating my meal from a 9 to a 10.

You know how I feel about avoiding over the counter medicine in favor of whole food consumption; here’s some love for the mushroom from SFGate:

Beta-glucan in mushrooms provides protection against colds, flu and other viruses. The reishi mushroom was found to improve recovery time in herpes…by interfering with attachment of viruses to host cells…Shiitake, portobello, oyster and reishi mushrooms contain a polysaccharide molecule called lentinan that stimulates production of interferon, which stimulates the immune system.

I don’t discriminate when it comes to my fungi. If I’m in the mood for a firm bite, I select some baby bellas. For a softer, chewier experience, I grab a handful of oyster mushrooms. The rich, smoky flavor of the shiitake needs no accompaniment but mixes well with my eggs.

I’m not exaggerating; I’ll eat any type. They all have unique properties and health benefits. Each varietal strikes a different note on the palate, whether nutty, smoky or savory.

I dig my mushrooms cooked. This is the one veggie that I prefer heated over raw. The pan seems to draw out the most intense flavors. From health.com:

Heating mushrooms—whether you sauté, boil, grill, or roast them—brings out more muscle-building potassium.

Mushrooms are a tremendous source of B vitamins and essential minerals. Calorically, you’re knocking back about 20-35 per cup, so counters can enjoy guilt-free.

My breakfast couldn’t be easier to prepare. I’ll fire up a pan, start with about half a tablespoon of butter from grass-fed cows and 2 cups (or more) of organic mushrooms. I season them with sea salt and black pepper and cook on medium/high heat for about three minutes before pouring in my whole eggs. I then scramble as usual.

Let me know how you’re incorporating mushrooms into your daily diet.