A plate of arugula warm mixed with mushrooms, mixed with autumn fresh and slow food gentle

I am Chloe Sophia Reed. My friends around me are used to calling me Chloe. I am 33 years old this year. I have been sharing light food with seasonal slow food for just five years. I am not a professional light food cook, nor have I systematically studied the theory of western-style fusion dishes. I just grew up in a small suburban town and followed my mother to guard a transparent kitchen. I prefer light dishes that do not weigh oil, taste and fit the season, especially the warm taste of fresh vegetables and mushrooms in autumn. I have always opposed over-cooking. I think the most precious original taste of food is often hidden in the simplest cooking method. I don't need to stir-fry with high fire or wrap with thick sauce. I can eat the freshness of the ingredients and the inside information of the season only by gently blending. Arugula warm mixed mushrooms are the most common home-cooked dishes made by my mother after autumn every year. There is no strong seasoning and no complicated process, only with the fresh and tender mushrooms and the fresh arugula, once they are warmed and mixed, the most comfortable taste in autumn is outlined. It is also the healing taste that I can soothe the fast-paced life and find the first heart of slow food when I go to the city to work hard when I grow up. I always follow the pace of the season in cooking. I am not bound by rigid recipes. I always feel that good home-cooked light food is never a rigid recipe that deliberately pursues health. It is a daily fireworks that conforms to nature, respects food materials and soothes the body and mind. This arugula warm mixed with mushrooms is the purest embodiment, light but not light, simple but warm.

My memory of this dish has been firmly bound to the tenderness of autumn since I can remember. Autumn in the small town is always soothing. There is no hot and dry summer or cold winter. The wind is wrapped with the faint fragrance of fallen leaves. The market on the street is filled with all kinds of fresh bacteria and seasonal vegetables as soon as autumn begins, and the air is full of fresh flavor. My mother is a person who prefers slow life. She never cooks in a hurry. Every weekend morning, she takes my hand and goes to the suburban market for a stroll. She doesn't want to buy many ingredients, but only chooses some of the freshest seasonal dishes. Arugula and fresh mushrooms are the necessary ingredients in her autumn market. At that time, arugula was grown by farmers themselves in the market. Its leaves were tender and fresh, with unique clear and pungent aroma. It was not as soft as ordinary green vegetables, with a little bit of pungent to wake up the stomach. The fresh fungus was made of Tricholoma matsutake and Lentinus edodes with thick meat. The fungus cover was full, the stalk was fresh and tender, with the fresh flavor of soil. Every time I go home with the ingredients, my mother will open the kitchen window to let the autumn breeze in, the sun falls on the chopping board, and the ingredients are taken care of slowly. The whole kitchen has a comfortable atmosphere, which is the most practical slow time in my childhood.

Mother to make this dish, never cumbersome process, there is no extra seasoning, the whole process is full of "light food" casual and gentle. She always said that the diet in autumn should be clear and moist, not greedy for cold, nor too heavy. The warm mixing method is just right, which can not only keep the freshness of the ingredients, but also make the taste mild and not exciting. The old people and children are comfortable to eat, and it also fits the little care of the body in autumn. She will gently wash the fresh mushrooms without cutting them too finely to maintain the texture of large pieces. After simple treatment, she will blanch them with warm water until they are broken. After controlling the moisture, she will put them on a plate for heat preservation. She will always maintain a warm taste and never put them cool for consumption. Arugula does not need to blanch, only picks the tender leaves at the top, washes and gently drains to retain its original crispeness and punginess, this is the soul of this dish. Once blanched, the unique aroma will be lost and the taste will be greatly reduced.

In the seasoning process, my mother is very simple. She never puts heavy salad sauce, oyster sauce or chili. She only uses the simplest seasonings to improve the flavor: a little high-quality olive oil, a few drops of fresh lemon juice, a pinch of fine salt, and a little freshly ground black pepper. After simple stirring, she puts it on warm mushrooms and fresh and tender arugula, and gently mixes it evenly. She does not need to rub the whole process to avoid crushing the arugula and rubbing the mushrooms out, keep the shape and taste of the ingredients intact. Before and after more than ten minutes, a plate of arugula warm mixed with mushrooms was ready. Without a delicate plate, it was put in a plain white porcelain plate. The green arugula and brown mushrooms were mixed with each other. The color was fresh and natural. It looked very refreshing without a hint of greasy feeling. When it was just mixed, the heat was slightly steaming, mixed with the clear pungent aroma of arugula, mushroom and the light fragrance of olive oil and lemon, floating all over the kitchen, the autumn breeze blows, even the air becomes fresh.

This dish must be eaten while it is warm. If it is cold, it will lose its warm taste. If it is hot, it will destroy the crispness of arugula. The warm state is just right. It is the most comfortable eating temperature in autumn. When I was a child, I always liked to stay by the kitchen. When my mother mixed it, I first picked up a chopstick. The first bite was full of freshness and warmth in autumn. The warm and soft mushrooms were thick in meat, tender and smooth in biting teeth, without any smell of earth. Every grain was filled with a faint olive oil fragrance, full of freshness and warmth. Arugula is crisp, tender and refreshing, with unique clear and slightly astringent, just neutralize the warmth of mushroom, wake up the stomach and relieve greasy, will not feel light and tasteless, lemon juice's light fragrance quietly improves freshness, black pepper's slight punchiness embellishes it, there is no strong seasoning stimulation, only the original taste of the ingredients themselves blend, refreshing, sliding down the throat, the whole people feel comfortable. At that time, autumn lunch or dinner, a bowl of coarse cereal rice, a plate of arugula warm mixed with mushrooms, and a bowl of light egg soup were the most comfortable meal. There was no heavy fish and meat, no heavy oil and spicy stimulation, no burden on the intestines and stomach after eating, and even the mood slowed down and calmed down. This was a steadiness and cure that no heavy food could give.

Later, when I grew up, I understood this seemingly insignificant arugula warm mixed mushroom, which hides the core wisdom of autumn diet and is a classic paradigm of homely light food. Arugula, also known as rocket dish, was originally a common ingredient in western-style light food. After it was introduced into China, it was slowly integrated into the common dining table. Its clear and pungent aroma can wake up the stomach and relieve greasy. It just meets the dietary needs of autumn's appetite but is afraid of heavy and greasy food. It has crisp and tender taste, is the best raw food, does not need overcooking, and retains nutrition and flavor to the greatest extent. Mushrooms are fresh mushrooms in autumn, fresh and full-bodied, home-cooked ingredients with the same source of medicine and food. It is peaceful in nature and suitable for all ages. After warm cooking, the taste is more warm and moist, which fits the small exquisite of nourishing stomach and moistening body in autumn. One crisp and one soft, one clear and one warm, one cool and one warm. The taste and flavor of the two ingredients complement each other. Together, they can be called a perfect match without any sense of disobedience. They not only meet the demand of taste buds for fresh gas, but also conform to the diet concept of light and healthy in autumn. This is also the reason why this dish can be used in light dining tables and home-cooked kitchens.

From the perspective of diet style, arugula warm mixed mushrooms belong to the home-made light food with the integration of Chinese and Western cuisine. There is no strict cuisine attribution. It is suitable for all kinds of dietary preferences. The practice is also changeable. The core always focuses on "light, warm and fresh, and original taste". In the common practice, some people will match a little walnut kernel or pine nuts to increase the aroma of nuts and make the taste more hierarchical. Some people will add a little cherry fruit, embellish sour and sweet flavor, and make the color brighter. Some people will simplify the seasoning and add only a little salt and olive oil to pursue the purest original taste of the ingredients. However, no matter how to adjust, the core method of warm mixing will remain unchanged, and the golden combination of arugula and mushrooms will remain unchanged. It is different from raw and cold salad. Its warm taste is more suitable for Chinese intestines and stomach, especially when the temperature turns cool in autumn. Raw and cold salad is easy to stimulate intestines and stomach. Warm mixing just avoids this point and is mild and healthy. It is also different from Chinese stir-frying. It has no lampblack, no heavy oil, and retains the original nutrition of the ingredients. It is a delicious and healthy home-made dish. The ingredients are cheap and easy to get, don't spend too much time and energy, whether it's three daily meals, or light fat reduction meals, are particularly appropriate.

In the concept of slow food life, this dish represents an attitude towards life-not chasing the hustle and bustle, not clinging to the weight, in the fast-paced life, keep the slowness and gentleness of one meal. For busy office workers, it is a time-saving and healthy fast food, which can be done in more than ten minutes to relieve the greasy and fatigue caused by takeout; for people who pay attention to health preservation, it is the preferred autumn day, no burden, no stimulation, and care for the intestines and stomach; for those who miss homely, it is the taste symbol of autumn, a mouthful of warm and fresh, you can think of the kitchen in your hometown, think of the autumn market, think of slow down time. It has no precious ingredients, no stunning appearance, but in ordinary autumn, it can soothe the impetuous heart with a mouthful of fresh and warm, let us stop in a hurry, eat well, and feel the little beauty of life. This is the most precious power of homely light food, ordinary but cured, simple but wandering.

When I grew up, I left the small town and went to the big city to work hard. The fast-paced work made me often have three uncertain meals. I ate too much take-out and fast food. My stomach was full of burdens and my taste buds became numb. Every autumn, I miss my mother's arugula warm mixed with mushrooms, the warm, fresh and moist taste, and the slow down kitchen time. When I first tried to make this dish myself, I took many detours. Either I cooked the mushrooms too badly and lost their tender and smooth taste. Either the arugula is left for too long and becomes limp and soft. Either the seasoning is too heavy and too much sauce is put in, which covers up the freshness of the ingredients themselves. The taste is far from what my mother made, and the mouth is full of loss. At one time, I felt that I did not master my mother's skills and could not remember the taste of childhood until I called my mother. She smiled and told me that light dishes need not be deliberately carved. The ingredients are fresh, the temperature is mild, the seasoning is light, the seasoning is slow, and eating with heart is delicious enough. Cooking is mood, not skill.

According to my mother's words, I put down my impatience and specially selected fresh arugula and fresh mushrooms every autumn. I no longer cling to the so-called "authentic formula". I handled it simply and seasoned it warm, and slowly found out my own home practice. When the warm mushrooms met the crisp and tender arugula and the fresh aroma filled the rental house, I seemed to be back in the kitchen of the small town. My mother was standing beside me. The autumn sun came in through the window. The wind was filled with the faint fragrance of fallen leaves. All the workplace pressure, impetuous city and fast-paced anxiety were smoothed by this warm and fresh taste. At that moment, I realized that the soul of this dish was never cooking skills, but the freshness of ingredients, the softness of autumn, the memory of homely slow food engraved in my bones, and the healing power of finding my first heart no matter where I was.

Nowadays, every autumn, making a dish of arugula and warm mushrooms has become my fixed life ritual. Sometimes I eat alone, with a bowl of coarse cereals, quietly enjoy the slow food time of being alone, and empty my exhaustion for a week. Sometimes friends who also love light food are invited to come home and make a dish. Everyone says that this dish looks simple, but it tastes exceptionally clear and comfortable. It is a small blessing in city life. I also often share these seasonal home-cooked light foods in the howcooks, to pass on the concept of slow food in autumn and the healing warmth of homely to more busy people, I always feel that food sharing should not be a cold tutorial or a deliberate health boast, but to pass on the beauty of the season, the gentleness of life and the instructions of family members through words, so that more people can stop and eat a light and unburdened meal in a fast-paced life, find the beginning of slow food.

I always feel that the most touching thing about arugula warm mixed mushrooms is never how amazing it tastes, but its light, gentle and healing. It is a small poem written to the dining table in autumn, a concrete expression of slow food life, a good medicine to appease fast-paced life, and a small beauty on the dining table of ordinary people. It has no gorgeous appearance, no loud name, no expensive ingredients, but it can use a mouthful of fresh and soft every autumn day to remind us to eat in season, to remind us to eat well, to remind us that life is not only about rushing about, but also about the gentleness of one meal. It taught me that the real good life is never the pursuit of vigor, but in ordinary days, to keep the light heart, feel the original taste of the ingredients, enjoy the slow down time, make the stomach comfortable, and make the heart peaceful.

We are always chasing strong tastes and rich banquets, coveting the stimulation of taste buds for a while, but we often ignore the light and unburdened homely taste, the fresh air given by the season, and the healing brought by slow food. Autumn is short and gentle, but a plate of arugula warm mixed with mushrooms does not need heavy oil or heavy taste. It only uses the simplest way to lock in the fresh and warm autumn, lighten the stomach and relieve the mood. This is the most important eating state in autumn. It does not need exquisite plate, does not need tedious steps, as long as the ingredients are fresh, carefully cooked, quietly tasting, you can harvest a full sense of happiness, this is the most precious place of home-made light food.

In fact, in everyone's memory, there is such a seemingly ordinary, but carrying time and mood of the home-cooked dishes, it may not be rich, may not be strong, but in a specific season, evoke the warmest memories in the bottom of my heart, cure all impetuous and uneasy. To me, arugula warm-mixed mushrooms are the autumn sunshine of the small town, the gentle advice of my mother, the persistence of the first heart of slow food, the healing harbor of hard work in a foreign land, and the memory of autumn engraved in the depths of taste buds. No matter how far you go, as long as you eat this warm and fresh food, it is like returning to the slow-paced town and the kitchen full of cool wind and sunshine.

In the autumn of another year, fresh bacteria and fat are beautiful and arugula is tender. You may as well go into the kitchen, put down your busyness and impetuousness, make a plate of warm arugula mixed with mushrooms with the simplest ingredients, eat slowly, taste carefully, feel the freshness of autumn and savor the gentleness of home. Don't pursue complicated methods, don't add extra seasonings, conform to the season, respect the original taste, and eat well, which is the best kindness to life. I wonder if your autumn table has such a light and healing home-cooked light food? Is there a soft taste that can make you slow down in an instant and remind you of those gentle and beautiful slow times? If you also have a story about arugula warm mixed with mushrooms, or your own autumn home-cooked taste, you might as well share it with me to make this autumn fresh and slow food gentle and continue.