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Properties and preparation of shiiatke mushrooms. video recipe
Shiitake is the “golden mushroom” of oriental medicine. For centuries, it has been loved not only for its aroma and taste, but also for its unique beneficial properties. Shiitake can be eaten boiled, fried, added to many dishes, but raw mushroom is most beneficial, as heat treatment deprives it of many nutrients.
Nutritional value and benefits of shiitake
Shiitake mushrooms are a useful addition to your diet if you are trying to lose or not gain weight. A serving of four raw mushrooms contains just 26 calories and less than 1 gram of fat. At the same time, mushrooms are rich in proteins and healthy dietary fiber. The same serving contains 2 grams of protein and the same amount of fiber. Freeze-dried and then reconstituted shiitake are slightly higher in calories at 40 calories per 100-gram serving, but they are significantly less protein and fiber.
According to statistics, in the list of the most popular mushrooms in the world, shiitake takes third place.
Shiitake is an invaluable source of B vitamins, which promote proper metabolism and protect the body from anemia. The same serving of four raw mushrooms contains one seventh of the recommended daily dose of riboflavin, one fifth of niacin, and sixth of pyridoxine. Shiitake also contains vitamins A, C and D. Also, these mushrooms contain minerals such as:
– phosphorus; – magnesium; – potassium; – selenium; – zinc; – copper; – manganese.
Thanks to its nutrient content, Shiitake effectively strengthens the immune system. This is especially facilitated by a chemical compound – lentinan. An extract from these mushrooms containing this compound is recommended for patients undergoing anti-cancer therapy. It can prevent chromosome damage and the reduction of white blood cells. Lentinan also helps the body fight infections such as the flu. Shiitake is also believed to be effective against HIV diseases.
According to research by Swedish scientists, shiitake effectively reduces cholesterol levels in the body. This is due to the fact that there is another special compound in mushrooms – eritadenine.
Eating shiitake regularly helps prevent thrombosis, a condition in which blood clots form and restrict blood flow. Blood clots that form in the veins of the legs are especially painful.
The iron content in mushrooms makes them an effective remedy for iron deficiency anemia. Iron improves blood circulation, as a result oxygen and other nutrients are efficiently delivered to the cells of the body.
Shiitake mushroom recipes
Shiitake is divided into a soft cap and stiffer legs. The legs are added to soups and sauces, and the hats go well with pork, meat, fish, vegetables, and other mushrooms. Try to make such a mushroom platter by taking:
– 100 g of butter; – 4 tablespoons of olive oil; – 2 portabello mushroom caps; – 2 large mushrooms; – 150 g of small brown mushrooms; – 5 sprigs of thyme; – 3 cloves of garlic; – 2 sage leaves; – 150 g fresh shiitake; – 10 feathers of green onions; – a handful of parsley; – 500 ml of chicken broth.
Choose plump and even mushrooms, and set aside wrinkled and slippery shiitake mushrooms. Store fresh mushrooms in the refrigerator in a loosely sealed paper bag. Dried shiitake is stored in an airtight container or in the freezer.
Wipe the mushrooms with a damp kitchen towel, separate the legs, setting them aside for other dishes, and cut the caps of all mushrooms, except for the shiitake, into slices, without mixing, but sort them out. Heat the vegetable oil in a skillet and fry the portobello and both types of mushrooms first. Chop the garlic, remove the leaves from the thyme sprigs. Add garlic and thyme to mushrooms, add sage and shiitake, stir. Chop the parsley and green onions, add them to the pan, add the broth and stir. Cover, cook until broth is absorbed. Serve warm.
Shiitake is a popular ingredient in Asian dishes. Prepare a flavorful and vibrant stir-fry for which you need:
– 2 tablespoons of peanut butter; – 2 minced garlic cloves; – 2 teaspoons of grated fresh ginger root; – 100 g of fresh shiitake hats; – 1 bunch of pak choy salad; – 400 g of peeled baby corn cobs; – 2 tablespoons of oyster sauce; – 1 tablespoon of soy sauce; – 2 tablespoons of water.
Heat the oil in a wok until slightly hazy. Add garlic and ginger. Saute for 30 seconds, then add the sliced shiitake and shredded pak choy salad and stir. Cook for 1 minute, then add corn, add oyster and soy sauce, shake wok to combine all ingredients. Add warm water, cover the wok with a lid and cook the vegetables for another 2 minutes.
Shiitake can also be combined with classic homemade dishes loved by all, such as pasta. Take:
– 2 tablespoons of olive oil; – 3 minced garlic cloves; – 60 g shiitake; – 2 teaspoons of lemon zest; – 2 tablespoons of freshly squeezed lemon juice; – ¼ teaspoon of salt; – 250 grams of spaghetti fettuccine; – ½ cup grated Parmesan; – ½ cup chopped basil leaves.
Bring 4 liters of water to a boil, salt and boil the fetuccine following the instructions on the package. Heat oil in a frying pan, add chopped garlic and cook, stirring occasionally, until a distinct aroma is obtained. Add the mushrooms and cook for 4-5 minutes, until tender. Add lemon zest and juice to the pan, season the shiitake with salt and pepper, stir. Drain the spaghetti, add mushrooms, cheese, chopped herbs to them, stir and serve.