I simply love mushrooms of all types. They are great for a variety of Asian and Western recipes or can even be served as a dish on its own. It is also quite easy to cook and importantly taste great!
Here are some facts on mushrooms:
- There are over 14,000 different types of mushrooms in this world out of which 3,000 are edible and 700 are known for its medicinal properties. Less than 1% are poisonous.
- Mushrooms are a neither an herb or a vegetable but a type of fungi
- Mushrooms are very low in calories (only 100 cal/oz), have very little sodium and fat, and high in fiber.
- Mushrooms (fresh ones) contain a lot of water, about 80% to 90% of it are water.
- Mushrooms are an excellent source of potassium and copper as one medium portabello mushroom contains more potassium than a banana or a glass of orange juice. Potassium helps to lower blood pressure and reduce the risk of stroke.
- Mushrooms also contains riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals.
- Findings have shown that white button mushrooms can reduce the risk of breast cancer and prostate cancer.
- Shiitake mushrooms have been used for centuries by the Chinese and Japanese to treat colds and flu. Lentinan, a beta-glucan isolated from the fruiting body of shiitake mushrooms, appears to stimulate the immune system, help fight infection, and demonstrates anti-tumor activity.
So, mushrooms is a healthy ingredient to add to your daily meals. I recently tried out a mixed mushrooms recipe I concocted myself and thought I’d share it.
I call it Mushrooms Galore and since I cook without actually measuring out the ingredients, the measurements included here are just estimates. Feel free to tweak it according to your taste. This recipe is also suitable for vegetarians.
Mushrooms Galore Recipe
1 large capsicum / bell pepper, diced
1 large carrot, diced
1 large tomato, diced
10 white button mushrooms, sliced
10 Swiss Brown mushrooms, sliced
2 Portabello mushrooms, sliced
5 fresh Shiitake mushrooms, sliced
mixed fresh herbs (oregano, dill, rosemary, etc), chopped
1 cup sugar-free soya milk (optional)
1 tbsp soya sauce
1 tbsp oyster sauce (or mushroom sauce for vegetarians)
1 tbsp dark soya sauce
a dash of pepper
half clove garlic, grated
1 large onion, chopped
1. Heat oil in a wok / pan. Add in the garlic and stir fry till fragrant.
2. Add in the onion and stir fry till brown.
3. Add the carrots and capsicum.
4. Stir fry over low fire for a few seconds and then add all the mushrooms and herbs.
5. Stir fry for another few minutes before adding the tomatoes.
6. Add the sauces.
7. Cover for a minute or two.
8. Remove cover, stir and add in the soya milk.
9. Bring to a boil. Pour into plate and serve hot with rice or as side dish.
10. For non-vegetarians, you can also add in slivers of seasoned chicken meat.