King Oyster mushroom, Pleurotus eryngii, is both a tasty and healthy addition to any cuisine. This mushroom has a buttery delicate flavor which easily blends with other flavors, or vegetables. Easy to find in Asian grocery stores, not so much in big box markets of the USA, it can be considered somewhat seasonal in its availability.
We are bringing this recipe to you as a perfect food for the Wood/Spring season. It’s light, easy to digest, works great being stir-fried and blends well with other veggies. Or, if you’re keeping meat-based protein to a minimum, this mushroom is a great substitute.
Mushrooms are nature’s way of giving us a healthy protein option that is also vegan friendly. In addition to being a powerhouse of protein, mushrooms are known to be a great way to boost the immune system. Mushrooms are often prescribed in TCM for their health benefits including:
low fat content
high protein content
high in Vitamin B-1 (thiamin), Vitamin B-2 (riboflavin), Vitamin B-3 (niacin), Vitamin B-5 (pantothenic acid), Vitamin B-6 (pyridoxine)
High in minerals: phosphorus, potassium, copper, folate, iron, magnesium, zinc and manganese
Because of the high level of Vitamin B’s contained and protein in mushrooms, they are considered particularly adapted for benefiting the Kidneys. This would be the Kidneys (notice the capital “K” as they relate to TCM and not just the kidney organ). The Kidneys are also a reflection of the quality of Jing. So eating plenty of Vitamin B’s not only provides energy, but replenishes the Jing consumed on a daily basis.
They are easy to cook and perfect for a simple dinner without too many ingredients.