Thank you Michelle Seguin MD, Marg KJ, Levee, Afsi, Shirley Brilleaux, and many others for tuning into my live video with Chef Martin Oswald!

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If you want to learn how to cook in a way that actually supports your immune system, your metabolism, and your energy, without sacrificing flavor, this is exactly what we do inside Culinary Healing.

Chef Martin Oswald and I bring together culinary skill and medical science to show you how food becomes medicine in real life, in real kitchens.

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This live session started the way most good kitchens do: a little chaotic, a little joyful, and full of curiosity.

Chef Martin joined me from Austria, and what unfolded was not just a cooking demo, it was a masterclass in how mushrooms, technique, and restraint can completely change how food tastes and how it affects your body.

What follows are the core lessons from that conversation.

Why Mushrooms Are Winter Medicine

Mushrooms are one of the most underused immune-supporting foods we have.

They’re rich in bioactive compounds like ergothioneine and glutathione, contain meaningful fiber and minerals, and provide deep umami flavor with very little caloric load. Shiitake, cremini, oyster, trumpet, and portobello mushrooms all showed up in this session, each used differently, each with intention.

Chef Martin emphasized something important early on:Mushrooms don’t need heavy fats to taste good.They need technique.

Technique #1: Pickled Shiitake for Instant Umami

One of the simplest and most powerful techniques Chef Martin shared was quick-pickling shiitake mushrooms.

Thinly sliced shiitake are briefly cooked in a hot vinegar-water mixture infused with spices like bay leaf, coriander, pepper, and chili. After a short boil and an overnight rest, the mushrooms retain a slight crunch and absorb intense umami.

These become:

* Salad toppers

* Garnishes for soups and risottos

* Flavor bombs for grain bowls or stir-fries

This is how you add acidity and depth without oil-heavy dressings.

Important safety note that came up during the live: do not eat shiitake or enoki mushrooms raw. Raw shiitake can cause a rash in some people, and enoki mushrooms have been associated with foodborne illness when eaten raw. Cooking matters.

Technique #2: The “Nutella Soup” That Isn’t Dessert

This was the moment everyone leaned closer to the screen.

A mushroom soup built on cremini mushrooms, onions, hazelnuts, and cashews, slowly developed to create a deeply savory, creamy texture without cream.

The secret:

* Roast hazelnuts low and slow to deepen flavor

* Use cashews for natural creaminess

* Blend partially for texture, not total smoothness

The result is a soup that tastes indulgent but eats clean. Garnished with dukkah (a hazelnut-based Egyptian spice blend), it becomes something people would happily pay for in a restaurant.

This is culinary medicine in action: flavor first, physiology respected.

Technique #3: Browning Without Overdoing Oil

Chef Martin returned again and again to one principle: most flavor lives on the surface of food.

To maximize that flavor:

* Use one layer of mushrooms in the pan

* Let them brown deeply on one side before flipping

* Use the smallest amount of oil necessary

This is why restaurant food tastes rich, it’s browned correctly. But unlike restaurant cooking, this approach keeps calories in check and blood sugar stable.

A Plant-Based Bourguignon Without the Butter Load

One of the most instructive moments came during the mushroom bourguignon.

Traditional versions rely on butter, oil, and wine. Chef Martin showed how to recreate the structure, tannins, acidity, depth, using:

* Vinegar instead of wine

* Chokeberry (aronia) juice for tannin-like complexity

* Mushroom stock for body

* Arrowroot or nut butter for thickening

The result looks and tastes like a classic bourguignon but without the metabolic hit.

This is the difference between “plant-based substitutions” and true culinary thinking.

Portobello as an Entrée, Not a Afterthought

The final dish was pure visual poetry.

A flattened portobello mushroom, gently cooked and layered with:

* Fresh basil

* Thin tomato slices

* Delicate rounds of yellow squash

* Simple spices

Broiled briefly, it becomes an entrée that works for holidays, guests, or weeknights. Served over cauliflower purée or alongside greens, it adapts to different metabolic needs without feeling restrictive.

How This Ties Back to Not Getting Sick

Before closing, we circled back to winter health.

Alongside eating antioxidant-rich plants like mushrooms, I shared a few evidence-informed reminders:

* Keep indoor humidity around 40–50% to protect nasal passages

* Gargle with salt water when traveling or exposed

* Prioritize sleep and ventilation

* Wash hands, but don’t forget air quality

Food is powerful, but it works best when paired with supportive habits.

This Is Exactly What We Do Inside Culinary Healing

If this session sparked something for you, curiosity, hunger, inspiration, that’s not an accident.

Inside Culinary Healing, Chef Martin and I teach:

* How to cook for flavor and physiology

* How to lower calorie density without losing joy

* How to build meals that support immunity, metabolism, and energy

* How to think like a chef and a clinician at the same time

Join the Culinary Healing group by clicking here.

This is where cooking stops being confusing and starts becoming a form of self-care that actually works.

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