Stir-fried Matsutake with Colorful Peppers

Overview

I like the texture of matsutake mushrooms, it has a richer flavor than shiitake mushrooms. I remember when I was a child, every time in summer and autumn, when the weather was fine, I would go with my friends to pick mushrooms in the distant woods after rain. There were all kinds of mushrooms, not as finely divided as now, but more yellow mushrooms. Picking mushrooms was like digging for treasures. It was very interesting. When you picked one or several, there would be many around, so if you were lucky, you could pick many fresh mushrooms at once. In addition to what was eaten that day, my mother would string the leftovers with strings to dry, and save the chickens to stew the mushrooms in winter. How to eat fresh mushrooms! I miss my mother’s taste the most. My mother would often go into the vegetable garden, pick a few green peppers, and serve up a plate of fragrant mushrooms fried with green peppers. There was no seasoning in those days, so my mother used home-made miso to season the mushrooms. The aroma of the mushrooms was really fragrant all the way from the kitchen to the dining table, and it tasted like pork. It was the best meal in our family in the summer. In my memory, it seems that I have never eaten mushrooms with such flavor after I went to college. But today’s fried matsutake mushrooms with colored peppers reminded me of the taste back then! Matsutake has high nutritional value and is rich in protein, crude fat, crude fiber, vitamin B1, vitamin B2, vitamin C, niacin, various amino acids, unsaturated fatty acids, nucleic acid derivatives, peptides and other elements. It also has medicinal value and can strengthen the body, benefit the stomach and intestines, relieve pain, regulate qi and resolve phlegm, anthelmintic and treat natriuresis.

Tags

• hot dishes
• home cooking
• children
• old man
• autumn recipes
• lunch
• dinner
• colorful pepper
• five spice powder
• gorgon juice
• matsutake
• oil
• onion and ginger
• seafood soy sauce
• salt

Ingredients

Steps

1. 1 Pick and clean matsutake mushrooms

   

2. 2 slice

   

3. 3 Pick and wash the colored peppers

   

4. 4 Break into pieces

   

5. 5 Add appropriate amount of oil to the wok, sauté onions, ginger and five-spice powder

   

6. 6 Add matsutake mushrooms and stir-fry

   

7. 7 Add bell peppers and stir-fry

   

8. 8 Add salt and seafood soy sauce to taste

   

9. 9 Thinly thicken the gravy, take it out of the pan and put it on a plate.