80. Chinese mushroom recipe: stir fried mixed mushrooms (V)

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Chinese mixed mushrooms

I have to confess that I never really liked mushrooms, especially those usually called ‘Chinese mushrooms’, which have a ‘thick' and a bit ‘meaty’ texture.

Well, it is probably because in Chinese cuisine, this kind of mushrooms are always cooked with meat; for example, the most famous such dishes is ‘mushroom and chicken’ pot, which is supposed to be very healthy, and help with body recovering, especially for women after giving birth. But, I never liked meat that much, especially chicken, so I always tried to keep mushrooms away.


So really, it is not that I cannot eat mushrooms or don’t like them at all; it is more because of the combination with meat. But, I honestly did not know any Chinese mushroom recipes without meat.

About three years ago, when we went back to China, in a ‘fast food’ chain restaurant, we ordered a mushroom vegetarian dish - it was impressively good, especially for a ‘fast food’ stand. Since then I have been trying several different mushroom recipes without meat. Hey, you know, I actually really like mushrooms now.

Mushrooms in Chinese Cuisine

In Chinese cuisine, there are too many different types of mushrooms, I could not even name them all. And sometimes they don’t really look like ‘mushrooms’， for example, shimeji (Cha Shu Gu), black fungus (mu’er), white fungus (yin er), enokitake (jin zhen mo)，

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