Mushroom Spring Rolls
Mushroom Spring Rolls
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Sounds delicious. Making spring rolls seems tricky but it is so easy. These are Spring Rolls, Chinese in origin, spring roll wrappers fry up crispy. Egg Rolls are American in origin and are a thicker, chewier wrapper. On my to cook list. I will verify how many spring rolls, wrappers, are needed when I make these. And I will have step by step photos to show you how to assemble these.
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Mushroom Spring Rolls
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Sounds delicious. Making spring rolls seems tricky but it is so easy. These are Spring Rolls, Chinese in origin, spring roll wrappers fry up crispy. Egg Rolls are American in origin and are a thicker, chewier wrapper. On my to cook list. I will verify how many spring rolls, wrappers, are needed when I make these. And I will have step by step photos to show you how to assemble these.
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Ingredients
Servings:
Instructions
  1. For the mushrooms and the shrimp, you can either use a knife to mince the stems, caps, and shrimp or just run them through a meat grinder if you have one, using the coarse plate, aka, the wagon wheel, you can mince the mushrooms and shrimp at the same time with the grinder.
  2. Prepare the chilies, garlic, and basil.
  3. Heat the oil in a non stick pan, when hot, add the chilies and garlic, stir fry for a minute, then add the shrimp, mushrooms, sauces, sugar, and basil. Stir fry for 1-2 minutes. Remove to a plate to cool to room temp.
  4. To assemble the spring rolls, first we need to make the glue to seal the edge of the pastry. Mix together the water and corn starch in a small bowl, set that aside but close to where you will be working.
  5. Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Very important, place a damp towel on the unused sheets, if the sheets dry out they are hard to pull apart and will tear. (This is where two people is very handy, one to pull the the pastry apart and the other rolling the spring rolls.)
  6. Place a tablespoon or so of filling near the corner closest to you.
  7. Fold the bottom (the corner closest to you) up over the filling.
  8. Tightly roll, the filling will spread some, that is fine. When the roll is in the widest part of the pastry (left and right corners will be on the sides of the roll) fold each side towards the center. The roll should be about 5 inches long, and should look like an open envelope.
  9. Continue to roll, and when there is just a pointy section at the end away from you, use your finger and apply some of the cornstarch slurry you made just a few minutes ago to the edges of the pointy section (just like sealing an envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
  10. Repeat until you have either used all the filling or all the pastry sheets.
  11. To fry these, heat about 1 inch of oil in a pot. When hot, add 4-5 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls.
  12. Let cool for a few minutes then serve hot as is or serve with a dipping sauce of your choice. My Sweet & Sour Sauce is listed as a shortcut in the Recipe Notes section.
Recipe Notes

Low cost.

Shortcut: Sweet & Sour Dipping Sauce.

Variant: 1. Bake instead of fry, place on a rack on a baking sheet, spray with oil all sides, bake in a 200 C (400 F) oven until golden brown.

This recipe for Mushroom Parcels is adapted from Appon's Thai Food.

Mushroom Stir Fry
Mushroom Stir Fry
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A good stir fry needs at least 2 things, good fresh vegetables and a sauce. For this recipe, ingredients and even the types used are up to you, but the mushrooms are key here, and for this I am using fresh Straw and Oyster mushrooms and fresh vegetables. So with Mushroom Stir Fry, we are going to use mushroom sauce, soy sauce, and oyster sauce. The ingredients listed is exactly what I used for this dish, feel free to change the amounts as desired.
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Mushroom Stir Fry
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Rating: 5
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A good stir fry needs at least 2 things, good fresh vegetables and a sauce. For this recipe, ingredients and even the types used are up to you, but the mushrooms are key here, and for this I am using fresh Straw and Oyster mushrooms and fresh vegetables. So with Mushroom Stir Fry, we are going to use mushroom sauce, soy sauce, and oyster sauce. The ingredients listed is exactly what I used for this dish, feel free to change the amounts as desired.
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Prep all the veggies and put them in bowls according to cook time needed. Sauces and peppers are also line up on the counter for ready use. First item to cook will be the carrots, then the peas and cauliflower, then lastly the mushrooms.
  2. Heat a non stick pan with a tablespoon or two of oil. When hot, add the carrot and stir fry for about 5 minutes or so until they are starting to soften. Then add the peas, cauliflower, a few dashes of soy sauce, mushroom sauce, and season with black and white pepper as desired. Stir fry for about 5 minutes or so. Add about 1/4 cup of water to help steam them and let them cook for a few more minutes, stirring often to soften them up.
  3. Add the mushrooms, and other dash or so of soy sauce, mushroom sauce, and season with black and white peppers as desired. Stir everything together to mix the sauces in and let the mushrooms cook down, stirring often, as they release water.
  4. When the mushrooms have cooked down and nearly all the water is cooked off, taste and adjust seasoning with a dash or so of oyster sauce and peppers as desired and mix together.
  5. Serve as a side with a meat dish or simple with rice.
Recipe Notes

Low cost.

Common Asian method for cooking vegetables, nothing new here.

Steamed Egg with Dried Shrimp & Mushrooms
Steamed Egg with Dried Shrimp & Mushrooms
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This is an upgraded version of the classic Chinese steamed egg (水蒸蛋) from a good friend, and sounds very good.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Steamed Egg with Dried Shrimp & Mushrooms
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This is an upgraded version of the classic Chinese steamed egg (水蒸蛋) from a good friend, and sounds very good.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a mixing bowl, add the eggs and water and mix well.
  2. Add the shrimp if using, the carrot, and mushrooms and mix those in. Pour the mixture into two small heatproof dishes.
  3. Place the dishes in a steamer (your preferred preference for steaming) and bring up the heat to high. When the water is boiling, steam covered for 7-8 minutes or until the egg is set. Remove the cover and steam for an additional 1-2 minutes.
  4. Carefully remove the dishes, add a dash or two of sesame oil to each dish and sprinkle with the sliced spring onion.
  5. Serve and enjoy. This can be a nice breakfast, a light lunch, or a light dinner with rice on the side.
Recipe Notes

Low cost.

Inspired by the recipe Steamed Egg with Dried Shrimp and Mushroom from Spice the Plate.

Sticky Mushrooms & Oysters
Sticky Mushrooms & Oysters
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Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
Servings
4-6 servings
Servings
4-6 servings
Sticky Mushrooms & Oysters
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Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Mix together the rice flour, corn starch and water to make a slurry. Set aside.
  2. Place the well drained oyster meat in a mixing bowl. Add the eggs and mix together well.
  3. Mushrooms, coriander, and garlic all prepped. I used 75 grams of Shiitake mushrooms, stems removed and sliced, and coriander in place of the spring onion.
  4. Heat the oil in a large non stick pan then add the garlic and fry until fragrant, about 1-2 minutes.
  5. To the pan, add the mushrooms and oysters and stir in the flour slurry, stir to remove any lumps.
  6. When the mixture is lump free, add the soy sauce, sugar, white pepper, and spring onions, cook, stirring often, for about 30 seconds to a minute. Remove from heat.
  7. Serve with rice on the side.
Recipe Notes

I buy oysters from local fishermen for 50 Baht/pint. This is low cost. If sourcing from Tesco, you might be over $1 per serving. I will verify the Tesco cost.

This recipe for Sticky Mushrooms & Oysters is adapted from Appon's Thai Food.

Oyster Mushroom Pasta
Oyster Mushroom Pasta
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Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Oyster Mushroom Pasta
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Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Prep the mushrooms by cutting off the root ends, give a quick rinse and squeeze out the excess water. Just use your fingers and pull the mushrooms into 2 to 3 pieces, and for any large pieces, go ahead and cut those in half.
  2. Cook the pasta in a pot of salted boiling water. Cook until just tender. Drain.
  3. While the pasta is cooking, melt the butter in a large non stick pan on medium heat. When the butter is melted, add the mushrooms. Cook and stir often until the mushrooms are good and wilted and starting to brown.
  4. Mix in the parsley and season to taste with salt and pepper. Cook to wilt the parsley, about 1 minute.
  5. Stir in the cream and bring to a boil, stirring until the sauce thickens.
  6. Pour the mushroom sauce into the pasta, and toss to mix together.
  7. Add the spring onion and cheese and mix together.
  8. Serve as a side dish with any meal. Enjoy.
Recipe Notes

Low cost.

Variants: 1. Use any long or short pasta you desire. 2. Use any type of mushrooms you desire.

Adapted from an internet recipe. 

Creamy Mushroom Pasta
Creamy Mushroom Pasta
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This is a simple and basic dish, made with what you have, how much of what you would like to use. Easily tailored to make this your own creation, or to change it each time you prepare it.
Prep Time
5 minutes
Cook Time
15-20 minutes
Prep Time
5 minutes
Cook Time
15-20 minutes
Creamy Mushroom Pasta
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This is a simple and basic dish, made with what you have, how much of what you would like to use. Easily tailored to make this your own creation, or to change it each time you prepare it.
Prep Time
5 minutes
Cook Time
15-20 minutes
Prep Time
5 minutes
Cook Time
15-20 minutes
Ingredients
Servings:
Instructions
  1. Melt the butter in a large non stick pan, about 2-4 tablespoons would be nice. When melted, add the sliced mushrooms and saute them until nicely browned.
  2. While the mushrooms are cooking, cook the pasta in a pot of boiling salted water. Cook until the pasta is just tender, then drain.
  3. When the mushrooms are browned, add the pasta and mix that in. Then add a big generous amount of Parmesan and mix that in.
  4. Plate, top with additional Parmesan as desired and some fresh chopped chives for garnish. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Asadong Pork Giniling with Quail Eggs & Mushrooms
Asadong Pork Giniling with Quail Eggs & Mushrooms
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This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018, mad exactly as written, very well liked by the family. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Asadong Pork Giniling with Quail Eggs & Mushrooms
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Rating: 5
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This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018, mad exactly as written, very well liked by the family. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. If using fresh quail eggs, hard boil, peel, and place in a dish and set aside. If using canned eggs, just drain and rinse then place in a bowl and set aside.
  2. In a wok or large non stick pan, heat a splash of oil, when hot, add the garlic and onion. Saute until the onion is soft.
  3. Add the pork, chopping up and turn with your spatula and cook until no longer pink and browned a bit, it gets cooked more later.
  4. Add the mushrooms, sauces, star anise, stock, and sugar, mix and bring to a boil, then reduce to a simmer. Add cover and simmer for 15 minutes.
  5. Stir in the cornstarch slurry and the eggs, simmer until the sauce thickens as you desire. Season with salt and pepper as desired.
  6. When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
  7. Serve with a side of fresh cooked rice.
Recipe Notes

Ground pork at Tesco will cost about 50 Baht/500 grams, if you want to control the fat, grind your own but that will affect the price. For 3 servings (not including the eggs as there is a large shift from the price from local vendor to Tesco, for 3 servings, this is about 52 cents per serving, slightly more with the eggs, but well under $1, always go with a local vendor.

Shortcut: Perfect Hard Boiled Quail Eggs.

This recipe for Asadong Pork Giniling with Quail Egg and Mushroom is courtesy of Ang Sarap.

Braised Quail Eggs & Mushrooms
Braised Quail Eggs & Mushrooms
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Rating: 5
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Quail eggs and mushrooms, sounds good to me. This is Chinese in origin. Served as a side dish or a light main dish when served with steamed broccoli or cauliflower. I made this on 24 June 2018 and is perfect as written. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
15 minutes
Cook Time
20 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Braised Quail Eggs & Mushrooms
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Rating: 5
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Quail eggs and mushrooms, sounds good to me. This is Chinese in origin. Served as a side dish or a light main dish when served with steamed broccoli or cauliflower. I made this on 24 June 2018 and is perfect as written. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
15 minutes
Cook Time
20 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
For the Sauce
For the Thickener
Servings:
Instructions
  1. If using fresh hard boiled quail eggs, peel those and place in a shallow bowl. If using canned canned eggs, drain, rinse, and place in a bowl. Add the 1 tablespoon of soy sauce and mix together. Set aside and marinate for 15 minutes.
  2. If using canned mushrooms, drain and rinse those, and set them aside. If using fresh mushrooms, steam those to precook them, then set those aside.
  3. In a bowl, mix together the sauce ingredients, and in a measuring cup, mix together the thickening ingredients.
  4. Heat a wok or large pan with about 1/2 inch of cooking oil, while the oil is heating, take a toothpick and poke each egg a few times through the white into the yolk. The reason for this is you are going to fry the eggs in hot oil, the pricks from the toothpick should reduce the chances of an egg bursting. When the oil is hot, add the eggs and fry for a few minutes, stirring them as well until starting to brown up. Remove the eggs and drain.
  5. Pour out the oil from the wok or pan, and return 2 tablespoons of oil back to the pan, heat and when hot, saute the spring onion until fragrant.
  6. Add the mushrooms and the sauce to the pan and stir fry for 2-3 minutes.
  7. Stir in the thickener then the eggs. Stir to mix together and cook until the sauce thickens. Remove from heat.
  8. Serve as is as a side dish or serve with steamed vegetables for the light main dish.
Recipe Notes

I will price this when I pick up a can of mushrooms, for now I will say low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Kung Pao Mushroom
Kung Pao Mushroom
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This sounds really good and is from a good friend in China. This is Szechuan in nature, and the sauce can be used to make many variants, such as with tofu, fish, sweet potato, or shrimp. King Oyster mushrooms are used in this dish.
Servings Prep Time
2 servings 10 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10-15 minutes
Kung Pao Mushroom
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This sounds really good and is from a good friend in China. This is Szechuan in nature, and the sauce can be used to make many variants, such as with tofu, fish, sweet potato, or shrimp. King Oyster mushrooms are used in this dish.
Servings Prep Time
2 servings 10 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10-15 minutes
Ingredients
For the Stir Fry Sauce
Servings: servings
Instructions
  1. Trim off the root ends of the mushrooms and give them a rinse. Dice the mushrooms into say, 1/2 inch pieces
  2. Mix together the Sauce in a bowl, set aside.
  3. Heat the oil in a large non stick pan or wok on low heat, when hot, add the chilies, garlic, spring onion, and peppercorns, saute until fragrant.
  4. Add the mushroom and cook until they are soft and tender.
  5. Stir in the Sauce and continue to cook until the sauce thickens, about 1 minute,
  6. Add the toasted peanuts, give a big stir and mix everything together, transfer to a serving dish.
  7. Serve over steamed rice.
Recipe Notes

Low cost.

This recipe for Kung Pao Mushroom is from China Sichuan Food.

Fried Oyster Mushrooms
Fried Oyster Mushrooms
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Rating: 5
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This comes from a good friend, and this recipe is Chinese in origin, and my friend is Chinese as well, so I will take her word on this, and it not only sounds very good, it is delicious! Using Oyster mushrooms as the base and adding to this, this is wide open to adapt to your liking. Lot of photos here as I used 3 types and want to show how to prep these if you have not used these before. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5-8 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5-8 minutes
Fried Oyster Mushrooms
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Rating: 5
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This comes from a good friend, and this recipe is Chinese in origin, and my friend is Chinese as well, so I will take her word on this, and it not only sounds very good, it is delicious! Using Oyster mushrooms as the base and adding to this, this is wide open to adapt to your liking. Lot of photos here as I used 3 types and want to show how to prep these if you have not used these before. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5-8 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5-8 minutes
Ingredients
Servings: servings
Instructions
  1. Remove the root end of the mushrooms, rinse the mushrooms and squeeze dry. Using your hands, pull apart the mushrooms into 2 or 3 pieces and place in a mixing bowl.
  2. I misjudged the amount of Oyster mushrooms I had so I used two more types of mushrooms, first I used a package of white Shimeji mushrooms, 150 grams (5-6 oz). These are in clumps in the package. This photo is I just took them out of the package.
  3. To prep these, cut off about 1 inch of the root ends of the clumps as shown, rinse, squeeze dry, add to the bowl with the Oyster mushrooms.
  4. Next mushroom used was a package of Enoki mushrooms, 200 grams (7 oz), in the states, these are also known as Golden mushrooms, and can be found canned as well in the Asian markets there. This photo is the mushrooms taken out of the package, these grow in a large clump and are long slender stems.
  5. To prep these, cut off about 1 1/2 to two inches from the root end, and cut the mushrooms in half as shown, rinse, squeeze dry and to the bowl with the other mushrooms.
  6. Use your hands and toss the mushrooms together. This photo really shows how slender the Enoki mushrooms are.
  7. Sprinkle the corn starch onto the mushrooms and gently mix together to coat the mushrooms.
  8. Then add the egg, salt and pepper to taste, heavy handed with the pepper works well, and mix together to coat the mushrooms fully.
  9. Heat the lard or oil in a large non stick pan, when hot but not smoking, carefully slide or place (using tongs) the mushroom in the oil.
  10. Fry until golden brown, turning them often as you fry them.
  11. Remove from the pan and drain on paper towels.
  12. Place on a serving tray or large plate, serve with additional salt and pepper as desired.
Recipe Notes

Low cost.

Shortcut: Rendering Lard.

Variant: 1. Reduce the amount of Oyster mushrooms and add in other types of mushrooms.

This recipe for Fried Oyster Mushrooms is from China Sichuan Food.