Pan Seared Mixed Mushrooms 干煸什锦蘑菇

Mushrooms are a healthy food (ingredient). More than most people think. They are low in calories, carbs, sodium, cholesterol, and fat. They are rich in vitamin B (B1, B2, B3, B13), vitamin D, dietary fibers, and antioxidants.

Despite all the benefits, mushrooms are not regular ingredients in my recipes. I add mushrooms (white or shiitake) to soups. I stir fry portobellos and oyster mushroom. I make teriyaki King Trumpet. I also see people grill and stuff mushrooms. I have to say none of these recipes satisfy me. One day I saw a picture of sautéed mushrooms on a plate in a grocer’s flyer. I liked the presentation and texture in the picture, so I decided to give it a try. Among all the mushrooms readily available in my local grocers, I chose Bunashimeji (Brown Beech), Bunapi (White Beech), Erygii (King trumpet), and Maitake (Hen of the Woods). I skipped white, oyster, shiitake, and portobellos since they are either too watery, or their aroma is too strong.

With very basic seasonings (oil and salt) and cooking techniques (pan searing), the resulting dish is very satisfying. The cooking temperature might not be ideal for umami generation, but most nutrition is reasonably preserved.

One thing worth to point out is all these mushrooms I buy are grown by automated processes, and no dirt is involved. You can 100% avoid water rinse to preserve the texture and fragrance.

I am not a nutritionist or dietitian, but I maintain my weight successfully by closely balancing my diet. My friends asked me about my meal combinations. Here is one combination with the pan seared mushrooms. The combination has meat, veggie, carb, and fruits (in the smoothie). I feel very satisfying when I have these kinds of homemade and diverse meals.

I hope you like it.