Sauteed Mushroom Vegetable
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
“Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word. There are many types of mushroom from it’s color, shape, and it’s texture as well.
This is the simplest dish that I cooked. I was a lazy that time and to the point that I don’t want to go out just to buy something for our dinner. Well, luckily I am when I open our refrigerator. This 1 pack of vegetables catch immediately my attention to cook something out of it and this is it.
- 1 red bell pepper, shredded
- 1 green bell pepper, shredded
- 1 small white onion. shredded
- 1 tbsp light soy sauce
- 1tsp chicken powder
- 1 pack of mushroom
- 2 tbsp vegetable oil
- Wash and cut all the vegetables.
- In a small casserole, boil 1 cup of water. Then blanch mushroom at least 1 minutes and drain.
- Heat oil in a wok. Caramelized onion and put all together the vegetables. Saute and keep stirring.
- Add soy sauce and chicken powder. Mix thoroughly and still keep stirring. Saute at least 2 minutes.
- Serve hot.
- Do not overcooked all the vegetables.
- You can use any type of mushroom. But make it sure you cook it well.
- Timing of cooking in mushroom is very important and so the nutrients will remain there.