This was exactly what I needed. Tasty tasty fungus! :) I love mushrooms with my whole heart so I thought "what better way to enjoy them; buy every.single.type of mushroom I can get my hands on at the supermarket and make a Chinese-inspired dish with it!" I love Chinese food.
It's too bad that most people hate mushrooms. Why oh why do people hate mushrooms? They are meaty (perfect for us vegans who obviously don't eat meat), they are absorbent (for all of those delicious flavors to seep right on in there), and they are filling (we as Americans love this, right?)
Here is a bit of information I found on this website about how mushrooms are something you can benefit from:
Mushrooms are a good source of B vitamins, including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates2. B vitamins also play an important role in the nervous system.
It's too bad that most people hate mushrooms. Why oh why do people hate mushrooms? They are meaty (perfect for us vegans who obviously don't eat meat), they are absorbent (for all of those delicious flavors to seep right on in there), and they are filling (we as Americans love this, right?)
Here is a bit of information I found on this website about how mushrooms are something you can benefit from:
Mushrooms are a good source of B vitamins, including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates2. B vitamins also play an important role in the nervous system.
- Pantothenic acid helps with the production of hormones and also plays an important role in the nervous system2.
- Riboflavin helps maintain healthy red blood cells2.
- Niacin promotes healthy skin and makes sure the digestive and nervous systems function properly2.
spicy kissed mushrooms
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2 1/2 T safflower oil
2-4 cloves cloves garlic, pressed
3 green onions, chopped
10-12 oz button mushrooms, sliced in half (or quartered if yours are abnormally large like mine were)
2 large portabella mushrooms, sliced
15 oz can of whole peeled straw mushrooms
about 4 1/2 oz oyster mushrooms
1/2 - 1 tsp chili sauce (depends on your taste preference. I did 1/2 tsp, but probably could have done with a full tsp)
1 tbsp + 1 tsp soy sauce
1 tbsp hoisin sauce
1 tbsp red wine vinegar
1/2 tsp pepper
1 tbsp brown sugar (preferably dark)
1 tsp sesame oil
chopped parsley, to garnish and refresh
1. Heat safflower oil in a large wok until it's bubbling over low heat. Hold the wok by the handle in the air, add onions and garlic. Stir for 30 seconds and place back onto the heat if they garlic and onions did not/are not burning or close to burning.
2. Add all other ingredients except for sesame oil and parsley. If you did not place the wok back onto the heat yet because the garlic and or onions were burning from the bubbling oil, mix it all together well, and place back onto the heat. Increase heat to medium high and stir occasionally for 3-4 minutes (sometimes mushrooms stick, so you might need to continually stir).
3. When done cooking, remove from heat, pour sesame oil over mushrooms and mix well. Serve over rice and garnish with parsley.
Note: This would be also be good served without rice just as a side dish for something.
2. Add all other ingredients except for sesame oil and parsley. If you did not place the wok back onto the heat yet because the garlic and or onions were burning from the bubbling oil, mix it all together well, and place back onto the heat. Increase heat to medium high and stir occasionally for 3-4 minutes (sometimes mushrooms stick, so you might need to continually stir).
3. When done cooking, remove from heat, pour sesame oil over mushrooms and mix well. Serve over rice and garnish with parsley.
Note: This would be also be good served without rice just as a side dish for something.
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