Egg Foo Yummy
Do you like Egg Foo Young? If so, you’ll love this! This is Jess’ favorite version, and way healthier than the traditional deep fried version!
Ingredient: Mushrooms
Mushrooms-
- Description-
Mushrooms are a fungus that grow in moist places. You should choose mushrooms that are dry and firm, never slimy.
- Preparation-
You should always wash your mushrooms with a damp towel, and pat them dry. Mushrooms add an earthy flavor to dishes. They can be served raw, broiled, grilled, roasted or sautéed. If you are using dehydrated mushrooms, soak them in boiling water for about 20 minutes, then drain and use. Do not add salt to your mushrooms until the end of the cooking time, or your mushrooms will lose their moisture.
- Varieties-
Edible varieties of mushrooms include but are not limited to: button, cremini, Portobello, shiitake, oyster, and chanterelle. Only eat mushrooms from reliable sources since there are many mushrooms that are poisonous.
- Storage –
Mushrooms can be placed in a paper bag (not plastic because they need to breathe) and can be refrigerated for several days or up to a week. Do not clean your mushrooms until you are ready to use them. Mushrooms can also be dehydrated for future use. Mushrooms freeze well, simply clean, dry, and place them sliced in a plastic bag in your freezer.
- Nutrition- Mushrooms contain potassium, vitamin D, niacin, and riboflavin
Tip-
When you clean mushrooms, and you should, do not submerge them into water. Simply take a damp paper towel and wipe them down. Mushrooms are fragile and they also suck up moisture, you don’t want a water logged mushroom. Save those stems for veggie broth!
Here are some beautiful oyster mushrooms.
Recipes Using Mushrooms
Spaghetti Squash Bird’s Nest
Jess got a little creative with the spaghetti squash, baking it into a little bird’s nest shape, topping it with a poached egg and shiitake mushroom, and resting on some fresh Asian inspired veggie slaw. The ingredients are flexible here, see what veggies you have on hand and make your nest your own!
Mirin-Braised Pak Choi and Shiitake Mushrooms
Mirin is a sweet rice wine that tastes great in this dish, but you can get by with white wine and a little sugar. Silken tofu is lovely here. The sauce is subtle, it’s a nice way to highlight your ingredients without too much getting in the way.
