This little meal is the perfect combination of proteins, fats and a little carbs. I started out with 4-6 ounces of wild-caught Canadian Smelt and about a cup of a variety of my favorite dried wild mushrooms. I thawed the Smelt, then covered them in apple cider vinegar (dilute with water to your taste) for 12 hours or so, then drained the ACV. Next, I put the Smelt in a small saucepan with 2 tablespoons of raw grass-fed butter, and heated/warmed it at around 115 degrees. You can saute if you want.
Now for the mushrooms I added just enough spring water to cover them (slightly less) in a small saucepan. I boiled them for 3 minutes and simmered them until there was no water left in the pan (mushrooms should still be saturated with water).
After fixing the Smelt and mushrooms separately, I combined and stirred. Optionally, I salted to my taste, of course using Himalayan sea salt. If you are not including salt in your diet, celery powder is a good alternative.
This is just something I threw together and you can substitute the Smelt for just about any type of fish meat chopped to the size of your liking. I used a variety of dried wild mushrooms including shiitake, morel, oyster, porcini, and portobello. Many times I use shiitake alone, which is great medicine. Shiitake contains very complex sugar compounds called polysaccharides that modulate your immune system. Think of it not as increasing the amount of troops/white blood cells (like garlic does) rather you are equipping your troops with the most technologically advanced weapons to do the job (battalion of Afghani soldiers vs. battalion of American soldiers). You get my point.
You can also spice it (garlic, onion, pepper, oregano, etc) if you please but I find the complex flavors of the mushrooms to be most enjoyable left alone. You can also substitute the butter for the oil of your choice.
Keep in mind, I fixed the fish raw in this dish to keep the delicate poly-unsaturated fats from oxidizing. If you choose to do the same, be sure to deep freeze your meat for several days and make sure to soak in a good strong apple cider vinegar to eradicate parasites that could be present.
The flavors that come out of the combination of the wood-borne mushrooms and the fish meat produce the most rich and nourishing smoky flavors.
This little dish is a great example of something that can be thrown together in about 10 minutes and is prime chow for a hungry human.
