Mushrooms have been in the spot light especially in health books, magazines and health food store. It is a fungus that packed with nutrient powerhouses. It is an excellent source of selenium, a potent antioxidant that fight off damaging free radicals, and thus anticancer. The dried Shiitake mushroom is said to reduce high cholesterol levels, high blood pressure and protection against breast cancer.
You can easily find the dried Shiitake mushroom at any Asian supermarket. It is cheaper at Asian market since shiitake mushrooms has been a staple in our Asian cuisines. Since mushroom is one of the health-boosting and anti-inflammation foods, I would make sure I cook it at least once a week. The above is fresh crimini mushroom that I bought at Sunflower Market. I read that when crimini mushroom matures, it becomes portobello mushroom. Crimini mushroom is sometimes called baby portobello. I love the texture of this mushroom, it's firmer than the white button mushroom. I would eat a wide range of different mushrooms and not limiting myself to one or two to fully benefit from it.
- 8-10 crimini mushrooms, rinse (I still prefer to quickly rinse it, you can wipe it if you prefer it this way) and thinly slice like above picture
- 1 Tbsp. LKK seasoned soy sauce for seafood (can substitute with soy sauce and a touch of sugar)
- 1/4 cup filtered water
1. In a saute pan, when slightly warm, add in sliced mushroom. Quickly saute it without oil to let it sweat (to preserve the fragrant of the mushroom). You can cover with lid or don't. Let the mushroom cook.