Archive for the ‘MUSHROOMS’ Category
Stir Fried Straw Mushrooms
A local vendor in the village had some Straw mushrooms available so I bought the bag, about 500 grams (1 lb). The plan was for a stir fry, the simplest dish you can prepare on short notice. I made this on 27 Aug 2018, very well liked by the family.
Ingredients
- 500 grams fresh Straw mushrooms, (1 lb)
- 2-3 bunches fresh spring onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- oyster sauce, as needed
- mushroom sauce, as needed
- light soy sauce, as needed
Instructions
- Rinse the mushrooms and slice in half lengthwise. A note about Straw mushrooms, these are unopened mushrooms, meaning there is no veil or stem, they pretty much look like a oblong ball, try your best to slice lengthwise to keep them intact, if you cut crosswise, they fall apart. For these in the photo, they would not have lasted another day, this type of mushroom has a very short shelf life once harvested.
- Heat a non stick pan on medium heat and add the oil and butter, when the butter is melted and the oil is hot, add the mushrooms and stir fry. This after they have leased just a little water, and that is cooked off.
- Now add the spring onion, stir, then add a splash each of soy sauce, mushroom sauce, and oyster sauce. Keep stirring to mix in the sauces.
- When the spring onion is wilted, taste and adjust the sauces as desired.
- Served as a side dish.
Notes
Low cost.
Common stir fry procedure, nothing secret here.
Teriyaki King Oyster Mushrooms
Excellent use of King Oyster mushrooms, and tasty as well. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 400 grams King Oyster mushrooms, (14 oz)
- ¼ to ½ cup Teriyaki sauce, Shortcut
- 2 tablespoons cooking oil, as needed
- fresh spring onion, sliced
- hot cooked rice, for serving
Instructions
- King Oyster Mushrooms. These come trimmed, just a quick rinse and we are ready to start. This type of mushroom keeps well in the fridge for several days, so when I see these in the market, we buy them then plan a meal with them a few days later, no need to cook them the day of purchase.
- Slice the mushrooms in half lengthwise. Take each half and further slice it lengthwise into about 1/8 inch slices. For the side pieces, lay them cut side down and just trim of the edge of the cap to make a flat piece, as shown on the piece on the right. Place the slices in a shallow dish.
- Pour the teriyaki sauce over the mushroom slices and use tongs to mix the slices to coat them well. Start with 1/4 cup of sauce and use more as needed. Let this marinate for 15 minutes.
- Heat 1 tablespoon of oil in a non stick pan on medium heat, when hot add some of the spring onion. Stir the spring onion until fragrant.
- Place the mushroom slices in a single layer without overlapping, work in batches. Retain the teriyaki sauce for another step.
- Cook the slices without moving them, when the bottom is browned, turn the slices and cook the other side until nice and golden brown, and the edges can even be a bit charred. Transfer browned slices to a plate. Continue cooking until all the slices are browned, adding additional oil and spring onion between batches.
- When the last batch is browned, return all the removed slices back to the pan.
- Pour in the reserved teriyaki sauce and cook, turn the mushrooms as needed until the liquid in the pan is absorbed, just a few minutes.
- Serve over rice or with noodles, garnish with spring onion if desired.
Notes
Low cost.
Shortcut: Teriyaki Sauce.
Mushroom Barley Soup
I made this on 1 Nov 2018 and used three types of mushrooms; White Crab, King Oyster, and Shiitake. This soup is absolutely delicious.
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, diced
- 3/4 cup carrot, diced
- 1/2 cup celery, diced
- 2 cloves garlic, smashed and minced
- 500 grams fresh mushrooms, Straw, Shiitake, or Button, sliced, (1 lb)
- 6 cups chicken broth, fresh or from powder
- 3/4 cup dry barley
- salt and pepper, to taste
Instructions
- Prep the veggies. (I used Thai celery for this, and even chopped the leaves to go in at the end.)
- Heat the oil in a large pot on medium heat, when hot, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the onion is transparent and tender.
- Add the mushrooms and cook for a few more minutes. A note if using straw mushrooms, only slice in half lengthwise.
- Mushrooms are cooked down and stirred to coat with any oil in the pot.
- Add the broth and barley and stir together. I used 4 cups bean broth from chickpeas and 2 cups of water.
- Bring to a boil then reduce to a simmer. Cover and simmer until barley is tender, about 50 minutes, stir occasionally, and add broth as needed. Taste and season with salt and pepper as desired. About 10 minutes before serving, add some chopped celery tops if using those, and if using Shiitakes for a nice garnish, add those and allow them to soften.
- Serve. If using the Shiitakes as garnish, spoon those out and place on top of the soup.
Notes
Low cost.
Variants: 1. Add chopped celery tops towards the end of cooking. 2. Use bean broth in place of vegetable broth. 3. Add whole Shiitake mushrooms with a decorative cut as a garnish, add near the end of cooking and allow them to soften.
Adapted from an internet recipe.
Mushroom Spring Rolls
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.
Ingredients
- spring roll wrappers, I will determine the number needed
- 50 grams fresh Shiitake mushrooms, coarsely minced, (2 oz)
- 100 grams fresh shrimp, peeled, coarsely minced, (4 oz)
- 1-5 red Bird's Eye chilies, seeded and minced
- 2 cloves garlic, smashed and minced
- 1 teaspoon Thai Basil, minced
- 1 teaspoon oyster sauce
- 1 teaspoon light soy sauce
- pinch sugar
- cooking oil, as needed
- 1 tablespoon water
- 2 teaspoons corn starch
Instructions
- 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.
- Prepare the chilies, garlic, and basil.
- 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.
- 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.
- 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.)
- Place a tablespoon or so of filling near the corner closest to you.
- Fold the bottom (the corner closest to you) up over the filling.
- 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.
- 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.
- Repeat until you have either used all the filling or all the pastry sheets.
- 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.
- 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.
Notes
Low cost.
Shortcut:Â 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
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.
Ingredients
- 1 head fresh cauliflower, 260 grams (9 oz), chopped
- 1 carrot, diced
- 2 packs snap peas, 160 grams (6 oz) total, trimmed, cut in half
- 275 grams fresh Straw mushrooms, (10 oz), cut in half lengthwise
- 130 grams fresh oyster mushrooms, (5 oz), torn into 2-3 pieces each
- light soy sauce, as needed
- mushroom sauce, as needed
- oyster sauce, as needed
- black pepper, to taste
- white pepper, to taste
- water, as needed
- cooking oil, as needed
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve as a side with a meat dish or simple with rice.
Notes
Low cost.
Common Asian method for cooking vegetables, nothing new here.
Sticky Mushrooms & Oysters
Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
Ingredients
- 1 pint fresh oyster meat, drained, (2 cups)
- 75-150 grams fresh mushrooms, your choice, (3-5 oz)
- 2 eggs
- 3 tablespoons rice flour
- 1 tablespoon corn starch
- â…” cup water
- ¼ cup light soy sauce, or more to taste
- ½ teaspoon white pepper powder
- ½ teaspoon sugar
- 6 cloves garlic, smashed and minced
- ¼ cup spring onion, sliced, white and green. or chopped coriander
- 2-3 tablespoons cooking oil
Instructions
- Mix together the rice flour, corn starch and water to make a slurry. Set aside.
- Place the well drained oyster meat in a mixing bowl. Add the eggs and mix together well.
- 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.
- Heat the oil in a large non stick pan then add the garlic and fry until fragrant, about 1-2 minutes.
- To the pan, add the mushrooms and oysters and stir in the flour slurry, stir to remove any lumps.
- 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.
- Serve with rice on the side.
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.
Oyster Mushroom Pasta
Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Ingredients
- 500 grams dry linguine, or fettuccine, or spaghetti, (1 lb)
- 1/2 cup butter, 1/2 block, (1 stick)
- 500 grams fresh oyster mushrooms, (1 lb)
- 1/3 cup fresh parsley, chopped
- salt and pepper, to taste
- 2/3 cup whipping cream
- 4 spring onions, sliced, white and green parts
- 1/4 cup Parmesan cheese, grated
Instructions
- 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.
- Cook the pasta in a pot of salted boiling water. Cook until just tender. Drain.
- 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.
- Mix in the parsley and season to taste with salt and pepper. Cook to wilt the parsley, about 1 minute.
- Stir in the cream and bring to a boil, stirring until the sauce thickens.
- Pour the mushroom sauce into the pasta, and toss to mix together.
- Add the spring onion and cheese and mix together.
- Serve as a side dish with any meal. Enjoy.
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.Â
Creamy Mushroom Pasta
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.
Ingredients
- butter
- pasta, type and amount is up to you
- 1-2 handfuls fresh mushrooms, sliced, button or Shiitake would be nice
- 1-2 splashes whipping cream
- fresh chives, chopped
- Parmesan cheese, grated, be generous here
- salt and pepper, as desired
Instructions
- 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.
- While the mushrooms are cooking, cook the pasta in a pot of boiling salted water. Cook until the pasta is just tender, then drain.
- When the mushrooms are browned, add a splash or two of whipping cream and mix in, then add the pasta and mix that in. Then add a big generous amount of Parmesan and mix that in.
- Plate, top with additional Parmesan as desired and some fresh chopped chives for garnish. Enjoy.
Notes
Low cost.
Adapted from an internet recipe.
Braised Quail Eggs & Mushrooms
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 Notes section.
Ingredients
- 24 hard boiled quail eggs, peeled, or canned, Shortcut
- 1 tablespoon soy sauce
- 1 spring onion, cut into 1 inch pieces, green and white
- 2 cups fresh baby button mushrooms, or canned
- cooking oil, for frying and sauteing
For the Sauce
- 1½ tablespoons soy sauce
- 1 cup chicken stock, fresh or from powder
- ½ teaspoon sugar
- black pepper, as desired
For the Thickener
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- 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.
- 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.
- In a bowl, mix together the sauce ingredients, and in a measuring cup, mix together the thickening ingredients.
- Heat a wok or large pan with about ½ 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.
- 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.
- Add the mushrooms and the sauce to the pan and stir fry for 2-3 minutes.
- Stir in the thickener then the eggs. Stir to mix together and cook until the sauce thickens. Remove from heat.
- Serve as is as a side dish or serve with steamed vegetables for the light main dish.
Notes
Low cost as a light main dish.
Shortcut:Â Perfect Hard Boiled Quail Eggs.
Kung Pao Mushroom
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.
Ingredients
- 3 large King Oyster mushrooms, or 4 smaller ones
- ½ cup peanuts, skinless, toasted
- 1 spring onion, white only, cut into 1/4 inch slices
- 6-10 dried Bird's Eye chilies, chopped, less for less heat
- 2 tablespoons cooking oil
- 15-20 black peppercorns, Sichuan peppercorns if you have them
For the Stir Fry Sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1 inch fresh ginger, grated
- 1 tablespoon fresh spring onion, chopped, green and white parts
- 2 cloves garlic, smashed and minced
- 1 tablespoon corn starch
- 1 tablespoon white vinegar
- 2 tablespoons water
- ½ teaspoon sugar
Instructions
- Trim off the root ends of the mushrooms and give them a rinse. Dice the mushrooms into ½ to ¾ inch pieces
- Mix together the Sauce in a bowl, set aside.
- 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.
- Add the mushroom and cook until they are soft and tender.
- Stir in the Sauce and continue to cook until the sauce thickens, about 1 minute,
- Add the toasted peanuts, give a big stir and mix everything together, transfer to a serving dish.
- Serve over steamed rice.
Notes
Low cost per serving.
