mushroom

Introduction

Shiitake mushroom, also known as flower mushroom, fragrant mushroom, fragrant letter, fragrant mushroom, winter mushroom, fragrant shiitake, is the fruiting body of the pleurotus ostreatus plant. Shiitake mushroom is the second largest edible fungus in the world [1] and one of my country's specialties. It is known as "mountain treasure" among the people. It is a fungus that grows on wood. It tastes delicious, has a refreshing aroma, and is rich in nutrients. Shiitake mushroom is rich in vitamin B group, iron, potassium, provitamin D (converted into vitamin D after sun exposure), is sweet in taste, and has a neutral nature. It is mainly used to treat loss of appetite and fatigue.

Shiitake mushrooms are known as the king of wild delicacies. They are high-protein, low-fat nutritional health foods. Chinese medical scientists of all dynasties have made famous statements about shiitake mushrooms. With the continuous in-depth research of modern medicine and nutrition, the medicinal value of shiitake mushrooms has been continuously explored. Shiitake mushrooms contain a high content of ergosterol, which is effective in preventing and treating rickets; shiitake polysaccharides (tail ~ 1,3 glucan) can enhance cellular immunity, thereby inhibiting the growth of cancer cells; shiitake mushrooms contain more than 40 enzymes of six major enzymes, which can correct human enzyme deficiency; the fatty acids contained in the fat of shiitake mushrooms are beneficial to lowering blood lipids in the human body.

Nutritional value of shiitake mushrooms

The edible part of dried shiitake mushrooms accounts for 72%, and every 100 grams of edible part contains 13 grams of water, 1.8 grams of fat, 54 grams of carbohydrates, 7.8 grams of crude fiber, 4.9 grams of ash, 124 milligrams of calcium, 415 milligrams of phosphorus, 25.3 milligrams of iron, 0.07 milligrams of vitamin B1, 1.13 milligrams of vitamin B2, and 18.9 milligrams of niacin. In addition to 85-90% water, fresh mushrooms contain 19.9% ​​crude protein, 4% crude fat, 67% soluble nitrogen-free matter, 7% crude fiber, and 3% ash in solids. Shiitake mushrooms also contain more than 30 enzymes and 18 amino acids. Shiitake mushrooms contain 7 of the 8 essential amino acids for the human body, so shiitake mushrooms have become the first choice for correcting human enzyme deficiency and supplementing amino acids. [5] Shiitake mushrooms are rich in provitamin D, but very little vitamin C, and lack vitamin A and provitamin A. Shiitake polysaccharides can increase the activity of helper T cells and enhance the body's humoral immune function. A large number of practices have proved that shiitake mushrooms have a wide range of cancer prevention and treatment and have been used in clinical treatment. Shiitake mushrooms also contain a variety of vitamins and minerals, which play a great role in promoting human metabolism and improving the body's adaptability. Shiitake mushrooms also have a therapeutic effect on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can also be used for indigestion, constipation, weight loss, etc.
Nutritional analysis <br /> Shiitake mushrooms are fungal foods that are high in protein, low in fat, and contain polysaccharides, multiple amino acids, and multiple vitamins.
1. Improve the body's immune function: Lentinan can improve the phagocytic function of mouse peritoneal macrophages, promote the production of T lymphocytes, and improve the killing activity of T lymphocytes. Experiments have shown that Lentinus edodes also contain an antiviral interferon inducer that can improve the body's disease resistance and prevent influenza and other diseases. Lentinus edodes have the effects of harmonizing the stomach, strengthening the spleen, replenishing qi and benefiting the kidneys, and can cure chronic diseases such as qi deficiency and loss of appetite.
⒉ Delaying aging: The water extract of shiitake mushrooms has a scavenging effect on hydrogen peroxide and has a certain effect on eliminating hydrogen peroxide in the body.
⒊ Anti-cancer and anti-tumor: The cap of shiitake mushrooms contains double-stranded ribonucleic acid, which will produce interferon with anti-cancer effects after entering the human body.
⒋ Lowering blood pressure, blood lipids and cholesterol: Shiitake mushrooms contain purine, choline, tyrosine, oxidase and certain nucleic acid substances, which can lower blood pressure, cholesterol and blood lipids, and prevent diseases such as arteriosclerosis and cirrhosis of the liver.
⒌ Shiitake mushrooms also have a therapeutic effect on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, etc. In addition, the nucleic acid substances contained in shiitake mushrooms also have the function of preventing and treating AIDS.
List of nutritional ingredients of shiitake mushrooms.
Shiitake mushrooms contain: energy 19 kcal, protein 2.2 g, fat 0.3 g, carbohydrates 5.2 g, folic acid 41.3 μg, dietary fiber 3.3 g, riboflavin 0.08 mg, niacin 2 mg, vitamin C1, calcium 2 mg, phosphorus 53 mg, potassium 20 mg, sodium 1.4 mg, magnesium 11 mg, iron 0.3 mg

The efficacy and effects of shiitake mushrooms

Shiitake mushrooms are fungal foods that are high in protein, low in fat, polysaccharides, multiple amino acids and multiple vitamins. Shiitake mushrooms are mainly used to treat loss of appetite, shortness of breath and fatigue; shiitake mushrooms are rich in vitamin D. Shiitake mushrooms also contain multiple vitamins and minerals, which greatly play a role in promoting human metabolism and improving the body's adaptability. Shiitake mushrooms also have a therapeutic effect on diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can also be used for indigestion, constipation, weight loss, etc.

Side effects and contraindications of eating shiitake mushrooms

Shiitake mushrooms are wind-inducing foods, so patients with stubborn skin pruritus should avoid eating them. Patients with spleen and stomach coldness, dampness, qi stagnation, or skin pruritus should avoid eating them.
Shiitake mushrooms + donkey meat = easy to cause abdominal pain, diarrhea Shiitake mushrooms + quail meat, quail eggs = easy to grow dark spots on the face.
Shiitake mushrooms + river crabs = prone to cause kidney stone symptoms.
Shiitake mushrooms contain vitamin D, and river crabs are also rich in vitamin D. Eating them together will make the vitamin D content in the human body too high, causing an increase in calcium. Long-term consumption can easily cause symptoms of stones.
Shiitake mushrooms + tomatoes = destroy carotenoids and reduce nutritional value.
Shiitake mushrooms are rich in biochemical substances. Eating them together with tomatoes containing carotenoids will destroy the carotenoids contained in the tomatoes and reduce their nutritional value.

How to make delicious mushrooms

How to cook shiitake mushrooms:
Mushroom Rice <br /> Ingredients: 4 fresh mushrooms, 1/4 cup shredded chicken, 1 tablespoon chopped celery, 1 cup white rice, 1 cup water, 1 teaspoon salt, 2 teaspoons sesame oil, 2/3 tablespoon soy sauce, 1/3 tablespoon sugar, 2 teaspoons cornstarch, 2 teaspoons black pepper.
practice:
1. Wash the rice, drain it, add 1 cup of water and soak it for about 15 minutes;
2. Wash and cut fresh mushrooms into strips, mix with shredded chicken and seasonings, and spread on the rice;
3. Put it in the rice cooker and cook it. After the switch pops up, simmer for another 10 minutes. Open the lid, stir in the chopped celery, simmer for another 5 minutes, and finally mix gently with a rice spoon.
Stir-fried mushrooms <br /> Ingredients: 500g fresh mushrooms, 50g winter bamboo shoots, 20g soy sauce, 3g salt, 5g sugar, 1g MSG, 30g peanut oil, 15g sesame oil, 3g pea starch.
practice:
1. Remove the stems of the soaked mushrooms, wash them repeatedly with clean water, and cut the winter bamboo shoots into 4 cm long slices;
2. Put the wok on the fire, add peanut oil and heat it to 60% to 70% hot, add the winter bamboo shoots and stir-fry, then add the mushrooms, soy sauce, salt, sugar, MSG, and 150 grams of fresh soup, bring to a boil over high heat, then simmer on low heat for about 15 minutes. When the mushrooms are soft and absorb the marinade and become plump, turn to high heat to reduce the sauce, thicken with wet starch, stir-fry a few times, drizzle with sesame oil, and serve.
Stir-fried mushrooms with spinach <br /> Effects: nourishes blood, nourishes yin and moistens dryness.
Ingredients: 25 grams of shiitake mushrooms, 250 grams of spinach, minced ginger, vegetable oil, and refined salt as appropriate.
practice:
1. Soak the mushrooms in warm water, remove the stems, wash, squeeze out the water, cut into thick slices, and reserve the mushroom juice for later use;
2. Remove the yellow leaves and roots of spinach, wash and cut into sections;
3. Heat oil in a wok, add chopped ginger and sauté until fragrant, pour in mushrooms and stir-fry, add spinach, salt and the original juice of mushrooms, and stir-fry until the flavors are absorbed.
Mushroom Vermicelli Soup <br /> Ingredients: appropriate amount of mushrooms, vermicelli, pork, scallions, salt, and soy sauce.
practice:
1. Soak the vermicelli until soft, soak the mushrooms in advance, wash and slice the mushrooms, and continue soaking in water;
2. Separate the fat and lean pork and slice them separately. Wash and cut the green onions into sections;
3. Add fat to the pan and fry over low heat until the right amount of oil comes out, then turn to high heat;
4. Add mushroom slices and stir-fry. After a while, add appropriate amount of salt, soy sauce and the water used to soak the mushrooms and bring to a boil.
5. Add vermicelli after boiling. Add lean meat slices after the vermicelli is softened. Cook until the lean meat slices are cooked, and finally add scallion segments.
Fish stewed with bean curd and mushrooms <br /> Ingredients: fresh silver carp, fresh mushrooms, dried bean curd, oil and salt, chicken stock, shallots, coriander, ginger, cooking wine, wolfberry, Sichuan peppercorns, pepper powder, garlic, dried red pepper. Instructions:
1. Wash and slice the green onion and ginger, soak the wolfberry, wash and cut the dried red pepper into sections, peel and slice the garlic;
2. Wash and cut fresh mushrooms into small pieces. Soak bean curd sticks in warm water until soft and cut into sections.
3. Wash the fresh silver carp, remove the fish head, cut into pieces, mix with salt, cooking wine, garlic, ginger, and shallots, and marinate with starch for 30 minutes;
4. Put more oil in the pan than usual, heat it to 70%, put in the marinated fish, fry until both sides are golden brown, remove and drain the oil;
5. Leave some oil in the pan, add onion, ginger and garlic and stir-fry until fragrant, then add the fried fish cubes and mushrooms, add cooking wine, and then add dried pepper and red pepper and stir-fry evenly;
6. Add water and bring to a boil over high heat, then add bean curd sheets and simmer over high heat. Finally, add pepper, salt, chicken essence, wolfberry, and chopped coriander.
Corn, Mushroom and Pork Rib Soup <br /> Ingredients: 1 pound of pork ribs, 2 corns, 5 mushrooms, salt.
practice:
1. Boil the ribs to remove blood, cut the corn into sections, soak the mushrooms until soft and remove the stems;
2. Boil the ribs, corn and mushrooms, turn the heat down to low heat, simmer for about 1 hour, sprinkle with salt
Mushroom and Chicken Porridge <br /> Ingredients: 200g glutinous rice, 20g dried mushrooms, 00g chicken, 10g shallots, 2g salt, 1g MSG, 5g corn starch, 3g chicken powder, 1g pepper, 3g sesame oil.
practice:
1. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain the water;
2. Dice the chicken breast, add salt, MSG and starch and marinate for 15 minutes;
3. Soak mushrooms until soft, cut into small dices; chop shallots into chopped green onions for later use;
4. Add 2000 ml of cold water to the pot, put the rice in, and boil it over high heat;
5. Turn to low heat and cook for 45 minutes, then add chicken breast cubes, diced mushrooms, salt, chicken powder, pepper, and sesame oil, and stir well;
6. Cook for another 10 minutes, sprinkle with chopped green onions, and serve.
Chicken and Shiitake Mushroom Porridge <br /> Ingredients: 50g each of button mushrooms and shiitake mushrooms, 50g of chicken filling, 100g of glutinous rice, chopped green onions, vegetable oil, cooking wine, salt, soy sauce, MSG, and broth.
practice:
1. Wash and soak the japonica rice, put it into a pot, add appropriate amount of soup stock and cold water, boil, then turn to low heat and cook into porridge;
2. Wash and slice the button mushrooms, soak the shiitake mushrooms until they are soft, wash and remove the stems, and slice them. Add cooking wine and soy sauce to the chicken filling and stir-fry with oil.
3. Add shiitake mushrooms, shiitake mushroom slices, salt, MSG and broth to the porridge pot and cook for about 15 minutes. Add the chicken filling, stir well and sprinkle with chopped green onions.
Millet and Mushroom Porridge <br /> Effects: This porridge is very beneficial to the stomach, suitable for people with qi deficiency and poor appetite, and has the effect of stimulating appetite.
Ingredients: 50 grams of millet, 50 grams of fresh mushrooms.
Method: Cook the millet porridge first, take the soup, and then cook it with mushrooms.
Usage: Take 3 times a day, continuous use is effective.
Braised mushrooms <br /> Ingredients: 400g fresh mushrooms, 1 shallot, 1 potato, 400g pork belly, 1 star anise, 1 tablespoon oil, 1/2 tablespoon shredded ginger, 1/2 tablespoon minced garlic, 1/2 tablespoon sugar, 1/2 tablespoon dark soy sauce, pepper and salt to taste.
Method: Heat oil in a pan, add pork belly slices and shredded ginger, stir-fry over medium heat for 2 minutes. Add diced potatoes, onions, and star anise, stir-fry for 2 minutes. Add dark soy sauce, sugar, and 1 cup of water, bring to a boil over high heat, cover and simmer for 15 minutes. Add mushrooms, turn to medium heat and mix well, cover, and continue to simmer for 5 minutes. Finally, add salt, pepper, and minced garlic to taste.
Fried onion with mushrooms <br /> Ingredients: 1 onion, 200g mushrooms, some oil, some salt, some ginger, some garlic, some MSG, some light soy sauce.
practice:
1. Peel the onion, wash and cut into strips. Chop ginger and garlic;
2. Remove the old stems of the mushrooms, wash them, tear them into small pieces by hand, blanch the mushrooms in boiling water, remove them and drain;
3. Put the wok on the fire, add the chopped ginger and garlic after the oil is warm, stir-fry until fragrant, add onions and mushrooms and stir-fry evenly, add salt, light soy sauce and MSG seasonings and serve.
Mushroom Braised Pork Rice <br /> Ingredients: 600g pork belly, 10 mushrooms, 30g chopped shallots, 500cc broth, 100cc soy sauce, 1 tablespoon rock sugar, 2 tablespoons rice wine, 1/2 teaspoon pepper.
practice:
1. Wash and shred the pork belly; soak the mushrooms until soft and shred them, set aside;
2. Heat the pan, add 3 tablespoons of salad oil, sauté the chopped shallot until golden brown, set aside;
3. Reheat the pot from step 2, add the shredded mushrooms from step 1 and stir-fry until fragrant, then add the shredded pork belly and stir-fry until the meat turns white, then add all the seasonings and stir-fry until fragrant, then turn off the heat;
4. Take a casserole, pour in the ingredients from step 3, add the broth and bring to a boil, then turn to low heat and cover the pot. Continue to cook for about 1 hour, then add the fried shallots from step 2 and cook for about 10 minutes.
Mushroom egg custard <br /> Ingredients: 1 mushroom, 1 egg, a little salt, soy sauce, and sesame oil.
practice:
1. Soak the mushrooms, wash and cut into pieces;
2. Beat the eggs into a bowl, stir well, add appropriate amount of warm water, then add mushrooms and seasonings and stir well;
3. Put the steamer on fire, put in the egg liquid and steam for 10 minutes until cooked and ready to eat.
Mushroom and Red Date Chicken Soup <br /> Ingredients: mushrooms, red dates.
practice:
1. Soak 10 shiitake mushrooms and 10 jujubes until soft and set aside.
2. Chop half a chicken into pieces, remove the fat and skin. Blanch in boiling water to remove the blood. Put the chicken pieces into the pot, add appropriate amount of water, ginger and cooking wine, and cook for 1-1.5 hours, then add mushrooms and red dates, continue to cook for 50 minutes, add salt to taste, and it is ready to eat.
3. Stewing means to simmer slowly over low heat. This allows the nutrients in the food to effectively dissolve in the soup. Add a few slices of ginger and simmer over low heat for a few hours. The ginger's ability to dispel cold and warm the stomach and its unique flavor will be fully integrated into the soup. Don't use too much heat. After the pot boils, simmer over low heat.
Mushroom Glutinous Rice <br /> Ingredients: 400g glutinous rice, 100g pork tenderloin, 70g fresh mushrooms, 10g dried seaweed, 10g dried shrimp, 5g ginger, 5g cooking wine, 2g salt, 5g sesame oil, 5g soy sauce, 20g vegetable oil.
practice:
1. Wash the glutinous rice, soak it overnight, drain the water, and steam it in a steamer for about 40 minutes;
2. Soak the seaweed and dried shrimp until soft, and chop the seaweed into fine pieces; remove the stems of the mushrooms and chop into strips; chop the ginger into fine pieces; and chop the pork into strips;
3. Heat oil in a pan, add ginger and shredded pork and stir-fry; add dried shrimp, mushrooms and seaweed, stir-fry until fragrant, then season with cooking wine, soy sauce and salt; finally add glutinous rice and stir well.
Mushroom Beef Porridge <br /> Ingredients: 50g glutinous rice, 60g fresh mushrooms, 30g front leg beef, 15g green onions, 10g refined lard, 10g ginger, 3g MSG, 3g salt.
practice:
1. Remove the stems of the soaked shiitake mushrooms, wash them, squeeze them and cut them into strips; wash the beef and cut them into strips; wash the rice; chop the green onions and slice the ginger, and set aside;
2. Put mushrooms, beef and glutinous rice into the pot, add 3 cups of water, and simmer over low heat until the meat is tender and the rice is cooked; add chopped green onion, ginger slices, lard, salt and MSG and cook for another 3 minutes.

Medicinal value of shiitake mushrooms

Medicinal value <br /> The main aroma component is lentionione, which is produced by the decomposition of lentinic acid. Therefore, lentinus mushrooms are an important food for people.
Medicinal mushrooms and condiments. The umami component of shiitake mushrooms is a class of water-soluble substances, the main components of which are nucleic acid components such as 5′-guanylic acid, 5′-AMP, and 5′-UMP, each containing about 0.1%. Its aroma component is mainly shiitake essence generated by the decomposition of shiitake acid.
Shiitake mushrooms contain an anti-tumor component with a molecular weight of 1 million - shiitake polysaccharide, a component that lowers blood lipids - shiitake taisheng, shiitake adenine and adenine derivatives, and an anti-viral component - double-stranded RNA, an inducer of interferon. Shiitake mushrooms are one of the rare health foods. Shiitake mushrooms contain a very high level of unsaturated fatty acids, and also contain a large amount of ergosterol and mycelium sterol that can be converted into vitamin D, which has a good effect on enhancing resistance to disease, preventing colds and treating them.
Regular consumption is beneficial for preventing rickets caused by blood phosphorus and blood calcium metabolism disorders due to vitamin D deficiency in the human body, especially in infants, and can prevent various mucous membrane and skin inflammations in the human body.
Lenti-mushroom lentysin can prevent vascular sclerosis and lower blood pressure. Serum cholesterol-lowering components (C8H1104N5, C9H1103N5) have also been isolated from shiitake mushrooms.
Shiitake mushroom ash contains a large amount of potassium salt and other mineral elements, and is considered an ideal food for preventing acidic food poisoning.
The majority of carbohydrates in shiitake mushrooms are hemicellulose, and the main components are mannitol, trehalose and mycose, glucose, pentosan, methylpentosan, etc.
Improve human immunity <br /> David Brewer, an agronomist at the Agricultural Research Service of the U.S. Department of Agriculture, found through research that shiitake mushrooms contain a high molecular weight polysaccharide (HMWP) that can improve human immune function. David Brewer discovered that shiitake mushrooms have this effect after conducting experiments on a small farm in Arkansas.
Other studies have shown that another compound contained in shiitake mushrooms - shiitake purine (also known as erythropoietin) can lower cholesterol levels.
Shiitake mushrooms contain 12 times more antioxidants than malt and 4 times more than chicken liver. Compared with matsutake mushrooms and maitake mushrooms, it has a stronger effect in lowering blood pressure and resisting cancer.