stir-fried mushroom

I like to eat all kinds of fungi, and I almost always refuse anyone, such as shiitake mushrooms, mushroom mushrooms, monkey heads, etc. The nutritional value of fungi is also recognized by everyone. They are rich in varieties, each has its own characteristics, and has a rich taste. I really never tire of eating them.
In the north, it is now a time when the green and yellow are not connected. The green vegetables are out of season. We have eaten almost all the cabbage and potatoes stored in winter, and they are always tired of eating them, so we need to change the taste. I think it's a good choice to eat more mushrooms at this time.
This time I bought mushroom and searched the Internet for its nutritional content: the protein content of mushroom is 21.175%, 3.128% higher than mushroom. Among the 18 amino acids contained, methionine is 1.27%, which is much higher than mushrooms (0.063%) and shiitake mushrooms (0.17%). Pterosaur mushroom also contains 0.87%-1.8% reducing sugar and 23.94%-34.87% sugar. Each 100 grams of fresh mushrooms contain 32 mg of vitamin C, which is 8.68 and 45.20 mg higher than that of mushrooms (23.32 mg) and mushrooms (16.8 mg) respectively. The mineral content is also very rich. Phosphorus is 9500, potassium is 700, magnesium is 1500, sodium is 450, and iron is 233 mg/100 grams. Regular consumption of mushroom bodies can regulate metabolism, lower blood pressure, and reduce serum cholesterol. It has curative effects on hepatitis, gastric ulcer, duodenal ulcer, rickets, etc. It also has a conditioning effect on elderly women suffering from menopausal syndrome. In particular, it also has the function of inhibiting the proliferation of cancer cells and inducing the synthesis of interferon.