Vinegar Mushroom｜Registered Dietitian: Ayako Sekiguchi's Recipe Transcription of Wellness Kitchen

・Mushrooms are rich in dietary fiber.
・Using mushrooms and vinegar suppresses rise in blood sugar level.
Mushrooms contain an antioxidant called ergothioneine.
Oyster mushrooms contain a lot of ergothioneine.
・Vinegar has the effect of preventing saccharification reaction in the body.
・Use mushrooms of your choice.
・You can omit the kelp and hawk claws.
・Olive oil can be substituted with your favorite oil.
・You can substitute rice vinegar with your favorite vinegar such as black vinegar or apple cider vinegar.
・If you don't have shirodashi, you can use mentsuyu or soy sauce instead.
・Beet sugar can be replaced with honey.
・If you wash the mushrooms with water, the flavor will be lost, so wipe them with a tightly wrung cloth.
・Shredded kelp can be used.
-Can be stored in the refrigerator for 1 week.
・You can eat it deliciously with noodles, as a garnish or sauce for meat and fish dishes, or in curry.
・You can mix it with mayonnaise and use it as a filling for sandwiches.