Mushrooms and Truffles In Islam and in Eating Disorder Recovery

Mushrooms and Truffles in Eating Disorder Recovery

Prophet Muhammad (pbuh) said: “The truffle is among the Mann (Allah’s favours) and its water cures the eye” (Bukhari). It was said that among the Manna sent down by Allah to the Children of Israel were several plants that grow in the wild without effort. Some scholars consider truffles to be a kind of Manna, althought the word Manna in the Quran refers to the sweet dew that descended from the trees (Jauziyah, 2003).

The hadith already mentioned is relevant here, too: “Heaven laughed and it produced truffles, and the earth laughed and produced capers.”

Truffles grow wild underground and they are a type of fungi sometimes regarded as a mushroom and they have a strong flavour and fragrance.


Source: Healing Body and Soul- Your guide to Holistic Wellbeing Following Islamic Teachings by Amira Ayad


Ancient Greeks and Romans credited truffles with both therapeutic and aphrodisiac powers.  Ancient Egyptian hieroglyphics reveal that mushrooms were thought to bring immortality and valued them as both food and medicine.

Benefits of Mushrooms in Eating Disorder Recovery

Mushrooms are an important dietary source of essential amino acids.

Mushrooms are excellent source of fibre, vitamins and some minerals like selenium. They are low in fat and free of cholesterol.

The body of a mushroom is an excellent source of B- complex vitamins including B12.

Mushrooms are anti-cancer, anti-diabetic, anti-tumor and boost immune system.

Mushrooms are the only vegetable and the second known source (after cod liver oil) to contain vitamin-D in edible form.

They are rich in calcium (good for bones), iron (benefits in anemia), potassium (very good for lowering blood pressure), copper (anti bacterial) and selenium (very good for health of bones, teeth, nails, hair and as an anti oxidant).

Here are some fabulous recipes from around the world. Bon Appetite!

Arab Mushroom Salad


  • 1 head broccoli separated into small flowers 
  • 1 cup mushroom shopped  slices 
  • 1 small carrot shredded
  • 2 tbs pesto cream sauce 
  • 1 ts salt
  • 1 ts ground black pepper 
  •  3 tbs extra olive oil


  1. Preheat the oven on broil.
  2. Place the broccoli, mushroom in a resealable bag. Add the oil, salt and black pepper, close the bag and shake to mix.
  3. Pour into a tray and broil for 15 minutes with stir after each 5 minutes.
  4. Serve with pesto cream sauce and decorate with carrot. (Retrieved from:


Khoresht Gharch ~ Persian Mushroom Stew



8 chicken thighs
2 medium onions
4 garlic cloves
24oz mushrooms
1 tbsp flour
2 tbsp brewed saffron
4 tbsp lemon juice
2 egg yolks
salt & pepper

Small dice onion and mince garlic.  Saute in some oil until golden.

Season chicken with salt and pepper. Add to onion and cook for about 3 to 4 minutes on each side. Add 1/2 cup of water, cover, and cook on medium for half hour.

In the mean time clean mushrooms . Cut off the bottom portion of the stem and depending on the size of each mushroom either cut into four section or nine. You can use any type of mushrooms you like.

I personally like to use all of my mushroom, including the stem. I cut the stem off then quarter, or cut into nice pieces, the cap then slice the stems.

Saute mushrooms in a thin layer of oil until their juices come out. Allow for the juices to evaporate.

Add flour to mushrooms and mix well. Season with salt and pepper.

Add brewed Saffron and lemon juice to chicken and mix well. Then add mushrooms and continue cooking uncovered for about 10 minutes.  Beat egg yolks in a bowl and carefully taper in the egg yolks with a bit of the juices from the stew.  Add tapered egg yolks to the pot and continue cooking for another 15 minutes. Make sure to adjust seasoning if needed.

You will have a fantastic stew in just under one hour to serve over  rice!

(Recipe retrieved from:


Cream of Mushroom Soup




  • ½ lb  (225 g) mushrooms
  • 1 small onion
  • ½ pint (300 ml) water or white vegetable stock
  • Salt and pepper
  • 1 oz (28 g) butter
  • 1 oz (28 g) flour
  • ¾  pint (400 ml) milk
  • 1 egg yolk


  1. Clean the mushrooms and cut up roughly.
  2. Peel and chop the onion finely.
  3. Put into a pan with the stock or water and seasoning.
  4. Bring to the boil and then reduce to a simmer with the pan covered for about 20 minutes until the mushrooms are cooked.
  5. Either rub through a sieve or put through a blender to make a smooth pureee.
  6. Melt the butter in a pan and add the flour. Blend it well and cook for a minute or two without colouring.
  7. Gradually pour in the milk, stirring all the time. Simmer for a few minutes to cook.
  8. Pour in the mushroom puree and add the beaten egg yolk.
  9. Stir over a low heat to re-heat without boiling..
  10. Serve hot. (Retrieved from:


Malay Mushroom Tikka Masala


Mushroom Tikka Masala

Mushroom Tikka Masala Recipe
Serves 2-3


For the sauce

2 tablespoons vegetable oil
3/4 teaspoon cumin seeds
1 large onion, minced
2 teaspoons ginger-garlic paste
3 medium sized ripe tomatoes, pureed
1/2 teaspoon coriander powder
½ teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder or according to taste
2 tablespoons dry kasoori methi
2 tablespoons heavy cream, optional

For the vegetables

9oz fresh white button mushrooms (about 15 mushrooms)
1 large green or red bell pepper, cubed
¼ teaspoon turmeric
¼ teaspoon chili powder, or to taste
1/4 cup whole Greek yogurt or strained yogurt
1 tablespoon oil


Heat oil in a wok, and add the cumin seeds. When they begin to sizzle add the onion. Cook on medium heat till onion is brown. Then add the ginger garlic paste and stir for about 45 seconds. Pour in the tomato puree and sprinkle the coriander, cumin, turmeric and chili powders.

Bring to a boil. Then reduce heat to a simmer, and let the gravy cook for about 12 minutes or till it thickens and oil floats on top. (Canned tomato puree will cook in lesser time). If the sauce gets too thick add ½ cup water whenever needed.

While the sauce is cooking, work on the mushrooms. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.

Heat a large skillet and add oil. When the oil is hot, add the mushrooms and peppers. Make sure you don’t crowd the pan; do this in batches if needed. Cook the mushroom and peppers on medium heat, till they start to brown a little. Don’t move the mushrooms around too much, they wont brown.

When the tomato sauce is done, add the sautéed mushrooms and bell peppers to it. Also add kasoori methi and sat. Cook on medium heat for about 3 minutes or till the peppers are cooked. Turn off heat and stir in heavy cream if using. Garnish with chopped cilantro.

(Recipe retrieved from: