CookSmart (18th Issue) Page3

Winter words...

Mushrooms have become somewhat a fashionable reason for eating out in Hong Kong. They exist in a wide variety of species: shittake mushroom (fresh or dried), enokitake mushroom, king oyster mushroom, button mushroom, portobello, to name a few. They not only differ in appearance but also taste; the use of them is so challenging that they appeal so much to Chinese, Western and Japanese chefs. Whether they are steamed, braised, stir-fried, baked, grilled or cooked in soup or mixed in a salad, they always end up in mouth-watering dishes.

Mushrooms are low in fat and high in dietary fibre. Compared with the average vegetables, they contain higher protein and therefore also known as “the steak of vegetables”. In this issue of CookSmart, dietitians give an analysis of the nutritional value of each mushroom type. If an analysis does not stimulates your taste buds enough, then watch out for a special feature on various healthy CookSmart dishes, all with the participation of mushrooms!