Shiitake Mushrooms

[Louise]

Shiitake mushrooms are prized the world over for their rich, savoury taste and diverse health benefits, including anti cancer compounds, immunity support and heart health benefits.


The Japanese grow a whopping 83% of all Shiitake mushrooms that are sold around the world, this sought after fungi is typically eaten like a vegetable and grows naturally on decaying hardwood trees. They contain the same amount of amino-acids as meat. Their bioactive compounds can vary depending on how and where the mushrooms are grown, stored and prepared.


The other health benefits that are linked to Shiitake mushrooms and these include antibacterial and antiviral effects, and as an excellent source of vitamin D they can help to support strong bones.


Shiitake mushrooms are beneficial source of Copper, an essential nutrient which enables the body to form red bloods cells, helps to maintain healthy bones , blood vessels, nerves and immune function.






Sticky Shiitake Mushrooms

1/4 cup of groundnut oil
2 cups of Shiitake mushrooms (thinly sliced and dipped in water)
1/4 cup cornstarch
1 tbsp sesame oil
2 cloves garlic (minced)
1 inch of ginger (minced)
2 Tbsp brown sugar
2 Tbsp rice wine vinegar
1 tsp cornstarch (mixed with 1/2 tsp water)
1/4 cup of soy sauce
1 tsp Sriracha


Method:

1. Put the Shiitake mushrooms in a bowl, pour in the cornstarch and stir them round making sure they’re well covered.
   
   
2. Warm the groundnut oil in a wok (make sure it’s nice and hot), pour in the mushrooms and fry them for 4-6 minutes (make sure they’re cooked through and slightly crisp on the outside)
   
   
3. Take the mushrooms out of the wok, put them in a bowl and put them to one side.
   
   
4. Turn the heat down slightly and pour in the sesame oil (make sure the wok is clean - carefully use a paper towel if needs be)
   
   
5. Add the garlic and ginger and cook them until you release the aromas and they’re bubbling in the oil.
   
   
6. Add the brown sugar to the wok and stir it around until it’s caramelised.
   
   
7. Add the cornstarch, soy sauce and rice wine vinegar, stir them until the sauce has thickened slightly.
   
   
8. Add the Sriracha and stir it into the sauce.
   
   
9. Pour the cooked mushrooms into the sauce and stir them around so they’re warmed through and completely covered.
   
   
10. Serve the Chewy Mushrooms over basmati rice and garnish with scallions and sesame seeds
    

Thank you to Bosh! For the recipe https://www.bosh.tv/recipes/sticky-shiitake-mushrooms