Archive for the ‘MUSHROOMS’ Category
Slow Cooker Cabbage & Mushrooms
This recipe comes from a good friend and it is delicious. I made this on 13 Dec 2018, absolutely tasty and an excellent way to prepare cabbage.
Equipment
- Slow Cooker
Ingredients
- 1 head green cabbage, medium, cored, shredded
- 1½ cups carrot, shredded
- 500 grams fresh mushrooms, sliced in half, (1 lb)
- 3 tablespoons butter
- 2 cups chicken broth, fresh or from powder, Shortcut
- ¼ cup spicy mustard
- salt and pepper, to taste, as desired
Instructions
- Grease the inside of your slow cooker crock with the butter and just leave the excess in the bottom of the crock. Pour in the broth and add the mustard, whisk to combine.
- Add the cabbage, mushrooms, and carrot to the slow cooker.
- Mix everything together, season with a pinch of black pepper. Cover the slow cooker and set to Low setting and let cook for at least 6 hours, and up to 10 hours. Using the High setting is not recommended or the cabbage will be crunchy.
- After I mixed and had the cooker on Low, I realized I had some White Crab mushrooms, so I chopped those and added them.
- Mix those in, and now I have this cooking, can never have enough mushrooms.
- When ready to serve, taste and season with salt and pepper as desired.
- Use a slotted spoon to remove from the slow cooker, serve as a side dish any meal.
Notes
Shortcut: Quick Chicken Broth (Pressure Cooker).
Variant: 1. Use pork broth or stock in place of chicken broth.
Basic Stir Fried Mushrooms
This is just a basic guide. I used two types of mushrooms which I had on hand and needed to use, and quick, but you can use any mushrooms, any amounts you want. The sauce is key for a good mushroom stir fry, no amounts given this is a taste as you go guide. If you have no mushroom sauce, worries, just use Soy and Oyster Sauces. Enjoy.
Ingredients
- 110 grams fresh white button mushrooms, (3 3/4 oz)
- 100 grams fresh Shimeji mushrooms, (3 1/2 oz)
- olive oil, as needed
- soy sauce, as needed
- oyster sauce, as needed
- mushroom sauce, as needed
Instructions
- Here is the mushrooms I used. Finally found a place that has local grown white button mushrooms. The other package is Shimeji mushrooms.
- The mushrooms are rinsed and excess water shaken off. The buttons were halved and the larger ones quartered. The Shimeji, the root end of the bunch cut off and discarded, and the bundle just cut in half and separated.
- Heat a non stick pan with a tablespoon of olive oil, when hot, add the mushrooms. Cook, stirring often until wilted and their water is released. Takes just a few minutes.
- Sauces used, left to right, Oyster Sauce, Mushroom Sauce, and Light Soy Sauce.
- When the mushrooms have cooked down, now you add the seasoning, the sauces. Just add a splash of each sauce, stir fry to mix, taste, and adjust the sauces as desired. Soy sauce being the salt aspect, Oyster sauce will be the important sauce to adjust. You basically cannot go wrong with this.
- Serve as side with any dish, in this case, fried Pomfret and white beans with bell peppers.
Notes
Low cost per serving.
I just winged this knowing what sauces to use. Lee Thayer.
Thailand.
Thailand.
Creamy Mushroom & Egg Toast
To me this sounds really good and I will have to make this soon. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 tablespoons butter, (1/2 stick)
- 500 grams white button mushrooms, sliced, (1 lb)
- 2 cans condensed cream of mushroom soup, (Shortcut)
- 1/2 cup milk
- 4 hard boiled eggs, peeled and chopped
- 8 slices bread, toasted and buttered
- paprika, smoked if you have it
Instructions
- Melt the butter in a large non stick pan on medium heat. When hot, add the mushrooms. Cook and stir often until the mushrooms are cooked through and releasing water, about 6-8 minutes. Remove the pan from heat and set aside.
- In a large microwave safe bowl, whisk together the soup and milk. Cover with plastic wrap and cook on high for 2-3 minutes to heat through. If making the soup with the shortcut, it will be plenty hot.
- To the soup mixture, add the mushrooms plus the liquid from the pan and the eggs. mix together and microwave for an another 3-4 minutes or until nice and hot.
- Serve over buttered toast and lightly sprinkle with paprika to taste.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Recipe adapted from Just A Pinch Recipe Club, Susan Bickta, and the original recipe is here.
United States.
United States.
Asian Mushrooms 101
This is a guide on what these mushrooms look like, how to clean them, storage, etc. I have used all of these listed but my first time actually writing down the steps. As I get more and take photos, I will update this as each one is added. These are store bought or bought from markets, I do NOT gather or use wild mushrooms. Prices listed are based on bought at Tesco, some you can in local markets, and all are available at Makro and Tops as well, prices I list can vary.
Ingredients
- Shimeji, Buna and Bunapi - Brown and White
- Shiitake
- Eryngii, also known as King Oyster
- Enoki, also known as Golden Mushrooms
- White Crab
- Oyster
- Straw
Instructions
Shimeji
- There is two varieties of these, Buno (or brown), and Bunapi (white). These grow in clumps and are packaged in 150 gram (5 1/4 oz) cartons for 18 Baht (55 cents). The stem and the cap are used, excellent flavor and they stand up well when cooked. These are Bunapi-shimeji.
- To clean these, remove from the carton, and pull the clump apart into 2-3 pieces, cut off the root end from each clump, about 1/2 inch or so, leaving a nice stem and small cap, quickly rinse under running water. These are Bunapi-shimeji.
- Chopped, these are my go to mushroom for making condensed mushroom soup, also an excellent addition to homemade rice a roni. When just the root ends are cut off, these are excellent in stir fries. Low cost, 18 Baht (55 cents) per carton. These last 1-2 weeks in the fridge before opening the carton, and once you cut the root end off, they should be used within 1-2 days. These are Buna-shimeji.
Shiitake
- I use the fresh kind, these are also very popular dried, which I have not experienced using those, yet. These are short, large capped mushrooms. Stems are normally pulled out or cut off with a knife. The stems are normally tough and are just discarded, if they are small, go ahead and finely chop those if you desire. You can freeze the stems and next time you make a stock, add them for additional flavor. These are 32 Baht a pack (97 cents) for 150 grams (5 1/4 oz). Shelf life in the fridge, unopened, is 1-2 weeks.
- To clean these, pull out the stem or cut off with a knife, quickly rinse off under running water. Use whole caps for sauteed mushrooms, halved, quartered, or sliced for soups and stir fries, chopped for other uses, like omelets, chicken patties, etc.
Eryngii (King Oyster)
- These mushrooms are mainly stem, and the stem and the cap are both used. These are normally clean when you buy them, if unsure just trim off a bit of the root end. Several ways to prep these for various dishes. These come in 200 to 500 gram (7 to 17 oz) packages for 29 to 59 Baht (88 cents to $1.79)
- For a stir fry, simply cut the cap off and quarter that, then slice the stem in half lengthwise and slice each into bite size pieces.
- For Teriyaki mushrooms, slice the mushroom lengthwise into thin slices. For Japanese fried in mayo, simply slice each mushroom in half lengthwise. The stems can also be sliced crosswise to look like scallops.
Enoki (Golden Mushrooms)
- These come in packages of 200 to 500 grams (7 to 17 oz) for 16 to 34 Baht (48 cents to $1.03) and these also grow in clumps. As you can see, these are mainly long slender stems with a very small cap. These are excellent mushrooms that maintain a good crunch when cooked.
- To prep these, remove the clump from the package and cut off about 1 inch of the root end. Then slice the clump in half and break apart the clumps for addition to soups or stir fry. Or leave whole after removing the root end, break apart into smaller clumps and wrap a slice of bacon around the middle and secure with a toothpick, then pan fry or place on a grill.
White Crab
- These look like a cross between Enoki and Shimeji, having long stems but are thicker with a cap similar to Shimeji. These come in 150 gram (5 1/4 oz) packages for 19 Baht (58 cents). These are also in clumps.
- To prep these, remove from the package and cut off about 3/4 to 1 inch from the root end.
- Then take the clump and slice into 2 or 3 sections, break apart and add to soups or a stir fry.
Oyster
- I have never bought these in a store, only from the local markets in the village so I cannot say what the store price would and I can't remember how much in a market, but they are low cost. Oyster mushrooms are a flat type, with a soft plastic like feel. To prep these, simply slice off the root ends then using your hands, just pull them apart into bite size pieces. These are excellent in soups and stir frys.
Straw
- I only get these from the local village, and we have a friend of the family that grows these as well. These are sold as closed or open veil, closed meaning they have no cap, just an oblong ball really. The open, which are not very common as that is the stage where these start to spoil are available at times, and for a discounted price. I will get the price next time I buy these, these are not really low cost based on very short shelf life.
- To prep these simply cut in half, lengthwise if you can determine that, or best guess. For stir frys you can quarter them lengthwise, but the most common method is just cut in half. If you try to slice them they will simply fall apart. This photo shows whole ones, and sliced in half on the right. Excellent in soups and stir frys.
Notes
Link to the Mushrooms Category.
Spanish Garlic Mushrooms
Champinones Al Ajillo for the Spanish speaking folks. These are very good, can be a side dish or served as a hot appetizer or snack.
Ingredients
- 10 white button mushrooms, large, quartered
- 5 cloves garlic, smashed and minced
- 3 tablespoons olive oil
- 1 tablespoon lemon or lime juice
- 2 tablespoons dry sherry, or 1 tbsp apple cider vinegar + 1 tbsp water
- ¼ teaspoon smoked paprika
- salt and pepper, to taste
- ¼ teaspoon red chili flakes, optional
- 1 tablespoon fresh parsley leaves, chopped
Instructions
- Heat the oil in a non stick pan on medium high heat, when hot, add the mushrooms and saute for 2-3 minutes to start them browning.
- Add the remaining ingredients except for the parsley. Saute for another 5 minutes, basically stir frying.
- Remove the pan from the heat, stir in the parsley.
- Serve as a side, hot appetizer or snack. Enjoy.
Notes
Low cost, local grown button mushrooms for 35 Baht/110 grams, is about 25 cents per serving.
Variant: 1. Use Straw mushrooms halved instead of quartered.
Preparing Straw Mushrooms
Straw mushrooms, according to Wikipedia, are the 3rd most consumed mushrooms in the world, rightfully so as it is an Asian mushroom. Is the US, Canada, and Europe, most straw mushrooms will be canned and there is some specialty farms that grow these as well. These mushrooms are normally sold fresh and what is termed, closed, meaning the cap has not emerged yet, so they look like just round or oblong balls. When the cap has emerged then they are termed as opened. I received 1 1/2 kilos (3 lbs) of these mushrooms from an inlaw, however, nearly all were the opened type, so this was a first for me to prepare these. But with the closed type, there is a proper way to prepare those as well. Opened do not have much market value, the closed are prized for stir frys and soups, however, neither type has long shelf life once harvested so markets will run out of these as well as restaurants. This mushroom also costs more than other mushrooms due to the short shelf life and excellent flavor.
Ingredients
- fresh Straw mushrooms, opened and or closed types
Instructions
Cleaning
- Normally when you buy these from a market the mushrooms are trimmed and free of any dirt or dark area where the ball of the mushroom came in contact with the straw (yes, they grow on a straw compost, hence the name). If you buy these direct from the grower, then just trim of any dark areas with a knife. Once trimmed, for the closed type, rinse under running water and shake off excess, for the opened type, very briefly rinse under running water and shake of excess water.
Opened Type
- The closed type of mushroom looks like a ball as the veil (the outer covering of the mushroom has not opened), leaving the cap and stem inside. To prepare these, simply look for a flat or cut side, then place that on the cutting board and slice only in half from the top to the bottom, the halved pieces are on the right in this photo. If you cut them crosswise, you can see they will just fall apart into different pieces. These are compact and dense mushrooms with excellent flavor. This form of mushroom does not have much water to release when cooking.
Closed Type
- The mushrooms on the left are closed (bottom one though has just opened), and on the right is the opened. The opened, the left side (the bottoms of the mushrooms) you can see the ball shape, parts of the veils (the covering over the mushroom in the closed type), the stems, and the caps. When these mushrooms open, it is just a day or two to look like these, so there is a lot of moisture in these as one would expect.
- To prepare this type, same principle applies, a lengthwise cut. First lay a opened mushroom on your cutting board.
- Slice the mushroom in half, crosswise through the stem, giving you 2 pieces. If the stem is long, then cut crosswise above the ball (the bottom end) and at the cap, giving you 3 pieces.
- Now take the ball end and cut through the stem top to bottom, and the cap through the stem, giving you now 4 pieces. If you have a stem section from a mushroom with a long stem, no need to cut the stem, then you have 5 pieces. All the pieces, even the stem, are flavorful and tender.
- Use the mushrooms in recipes of your choice, keeping in mind, the opened type will give off lots of water as it is cooked.
Notes
I will give a price per kilo when buy these again.
Used in Recipes Listed on this Site:
- Teriyaki Straw Mushrooms, made it, GO-TO recipe.
Teriyaki Straw Mushrooms
Straw mushrooms, according to Wikipedia, are the 3rd most consumed mushroom in the world. That is believable as they are Asian in origin. This recipe is based on what I received so I used them all as these mushrooms do not last long once they are harvested. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1.2 kilos Straw mushrooms, this was the weight cleaned, (2 2/3 lbs)
- 1 cup Teriyaki sauce, (Shortcut)
- black pepper, as desired
Instructions
- Clean any dirt off the mushrooms and give a quick rinse, shake off any water. Slice closed mushroom in half lengthwise, and for open mushrooms, cut in half at the stem, then slice the two piece in half lengthwise through the stem. Place in a large mixing bowl.
- Add a good shake or two of black pepper then pour in about 1/2 cup teriyaki sauce (and I cannot stress enough to make your own as well). Give the mushrooms a mix with your hands, then let sit on the counter for 20-30 minutes.
- Heat a non stick pan, no oil is needed. When the pan is hot, add the mushrooms, just pour the mushrooms and sauce that was not absorbed into the pan.
- Stir fry for a few minutes to get them all heated through and they will release their water and the teriyaki sauce.
- Simmer on medium to medium low heat, stir often, the open mushrooms release a lot, and I mean a lot, of water.
- When most of the water is cooked off, add the remaining 1/2 cup of teriyaki sauce and stir that in.
- Continue simmering to reduce the liquid a bit more.
- Use a slotted spoon and spoon out the mushrooms to a serving dish or add as a side to plate, enjoy.
Notes
I need to get a cost per kilo for straw mushrooms so I can price this, as they are more expensive than the Japanese mushrooms. For now I will say low cost per serving.
Shortcuts: Teriyaki Sauce (照り焼きのたれ), Preparing Straw Mushrooms.
Common method to cook teriyaki mushrooms.
Stir Fried Mushrooms & Baby Corn
This is an excellent side dish, and mushrooms and baby corn are a great combination.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, smashed and minced
- 1 onion, diced
- 300 grams fresh mushrooms, see Step 1
- 8-10 ears baby corn
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- fresh cilantro, chopped, to garnish
Instructions
- For the mushrooms, Straw, Shiitake, Button, or Oyster, would be great choices. For Straw, slice in half lengthwise; for Shiitake, remove the stems and cut the caps in half; for Button, cut lengthwise into quarters; for Oyster, tear into bite size pieces.
- For the baby corn, cut in half lengthwise and then cut in half.
- Heat the oil in a large non stick pan or wok on medium heat, when hot, add the garlic and cook until lightly browned, then add the onion and fry until the onion is soft.
- Add the baby corn. stir fry for a minute or two the add the mushrooms and stir fry until they are starting to soften, about 2-3 minutes, then add the sauces and stir fry to to mix in.
- Stir fry until the liquid is thickened, pour onto a serving dish, sprinkle with coriander to garnish. Serve.
Notes
Low cost.
Adapted from an internet recipe.
Sauteed Shiitake Mushrooms
Simple and straight forward recipe. This is the alternate way to use teriyaki sauce, at the end of cooking, not marinating in it. One 3 ingredients, and one you can make yourself, and is highly recommended, the teriyaki sauce. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams fresh Shiitake mushrooms, stems removed, (8 oz)
- 2 tablespoons olive oil
- 1/4 cup Teriyaki sauce, (Shortcut)
- 1 spring onion, sliced
Instructions
- Heat the oil in a non stick pan on medium heat, when hot, add the mushrooms, saute, stirring them often, until golden brown and tender, about 7-10 minutes.
- Add the spring onion and stir fry for 30 seconds.
- Add the teriyaki sauce to the pan and stir fry to coat the mushrooms in the sauce and cook until the liquid mostly evaporated.
- Serve as a side with any meal.
Notes
Shortcut: Teriyaki Sauce (照り焼きのたれ).
Common way to cook mushrooms.
Mushroom Ragout
This is from a good friend in the US and this sounds very tasty! Anything with mushrooms, I like it. The mushrooms in the first part is written as it was provided, the second part is using local Japanese mushrooms here in Thailand. I will make this and give me report soon.
Ingredients
- 1 tablespoon olive oil
- 125 grams pancetta, chopped, or bacon (1/4 lb)
- 3/4 cup shallots, cut in half
- 1 1/2 tablespoons garlic, minced
- 1 1/2 tablespoons fresh rosemary, minced, or 1 1/2 teaspoons dried
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 225 grams portobello mushrooms, stems and gills removed, caps chopped, (8 oz)
- 500 grams cremini mushrooms, sliced, (1 lb)
- 225 grams white button mushrooms, sliced, (8 oz)
- 225 grams fresh Shiitake mushrooms, stems removed, caps sliced, (8 oz)
- 1 cup chicken stock, or vegetable stock, fresh or from powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, more for serving
- 1/4 cup Romano cheese, grated, or Parmesan, more for serving
- 500 grams dry Fettuccine pasta
Using Japanese Mushrooms
- 225 grams fresh Shiitake mushrooms, stems removed, caps sliced, (8 oz)
- 300 grams Buna Shimeji mushrooms, roots removed, separated, (10 oz)
- 150 grams White Shimeji mushrooms, roots removed, separated, (5 oz)
- 300 grams Enoki mushrooms, roots removed, separated, 10 oz)
Instructions
- In very large skillet, heat oil over medium heat, when hot, and add the Pancetta. Cook for 10 minutes or until crisp. Add shallots and cook for 3 more minutes, then add garlic and rosemary, and cook for 1 minute. Add the tomato paste and cook for 2 minutes.
- Add butter and all the mushrooms and stir. Increase heat to medium high. Cover and cook for 5 minutes. Remove lid and cook for another 5 minutes.
- Add the broth, season with salt and pepper as desired and cook uncovered for 15 minutes or until most of the liquid is gone and mushrooms are nice and tender.
- While the mushrooms are cooking, heat a pot of salted water to boiling, then cook the fettuccine to just tender. Scoop out 1 cup of pasta water and reserve, drain the rest of the water and set the pasta aside.
- Add the parsley and Romano cheese to the mushrooms. Add a little of the pasta water to make a creamy and thick sauce. Add only a little water at a time until you achieve the creamy consistency as desired.
- Serve over the hot pasta and garnish with parsley and Romano cheese as desired. Enjoy.
Using the Japanese Mushrooms
- The steps stay the same. Note about the Enoki and Shimeji mushrooms, these two types have root bundles, so adjust the weights of the mushrooms as needed, I know I will but extra just to make sure.
Notes
I will price this on the Japanese mushrooms once I have them on hand, for now, this is fair cost. And for pancetta, never seen it it here so I will use bacon.
Recipe provided by good friend, Patti Stone.
United States.
United States.
