Archive for the ‘MUSHROOMS’ Category
Fried Oyster Mushrooms
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.
Ingredients
- 400 grams fresh oyster mushrooms, (14 oz)
- 1 egg, lightly beaten
- 1 cup corn starch
- salt and pepper, as desired
- 1-2 cups lard, or cooking oil, for frying, OR make from a shortcut
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Use your hands and toss the mushrooms together. This photo really shows how slender the Enoki mushrooms are.
- Sprinkle the corn starch onto the mushrooms and gently mix together to coat the mushrooms.
- Then add the egg, salt and pepper to taste, heavy handed with the pepper works well, and mix together to coat the mushrooms fully.
- 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.
- Fry until golden brown, turning them often as you fry them.
- Remove from the pan and drain on paper towels.
- Place on a serving tray or large plate, serve with additional salt and pepper as desired.
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.
Oyster Mushroom Stir Fry
Oyster mushrooms are excellent cooking mushrooms in Asia, and many restaurants prefer them over the even better Straw mushrooms because they last much longer. Keep in mind, cooking this type of mushroom, the goal is to remove the moisture and just soften the mushrooms. I made this on 13 May 2018, and this is excellent, very well liked by the family.
Ingredients
- 400 grams fresh oyster mushrooms, (14 oz)
- 1 1/2 teaspoons oyster sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon ground ginger
- 6 spring onions, cut to 1 inch pieces, white and green separated
- 2 tablespoons cooking oil
- 1/4 teaspoon ground black pepper
- fresh coriander, chopped for garnish
Instructions
- Cut off the root ends of the mushrooms, wash, shake dry and even gently squeeze out any water. Set aside.
- Heat the oil in a non stick pan on medium heat, when hot, saute the white parts of the spring onion and when softened, sprinkle in the ginger powder.
- Add the mushrooms, oyster sauce, and dark soy sauce. Mix together then let the mushrooms cook with less stirring, think sauteing. This only takes 1-2 minutes. Reduce the liquid in the pan to almost gone.
- Season with black pepper as desired and mix in the green parts of the spring onions, give it a few stirs, then remove to a serving dish. Top with fresh chopped coriander.
- Serve as a side dish or over rice for a light meal. (For this photo, the liquid you see is chicken gravy, not liquid from the mushrooms, however, I will say the mushrooms with the gravy is very good as well.)
Notes
Low cost.
Variant: 1. For a more authentic flavor, use ground Szechuan pepper. 2. Add shrimp and cook until they turn pink, then serve as a main dish over rice.
This recipe for Oyster Mushroom Stir Fry is from China Sichuan Food.
Oyster Mushroom Soup
This is an excellent soup and is a great use of these delicious mushrooms. This has lots of possibilities and can be tailored to your liking. I look forward to creating some tasty soups with this recipe as a base. I made this on 5 June 2018 with a variant, I added peppered Vietnamese sausage (Cha Hue), diced, to the soup. Perfect.
Ingredients
- 300 grams fresh oyster mushrooms, (11 oz)
- 1 egg, beaten
- 3 cups water
- 3-4 slices fresh ginger, or 1 teaspoon ground ginger
- 3 spring onions, sliced
- 1/2 teaspoon salt
- sesame oil, as desired
- white pepper powder, as desired
Instructions
- Trim off the root ends of the mushrooms, rinse and squeeze dry, then tear the larger ones into 2-4 pieces, chop any of the large stems.
- In a medium size pot, add the water, ginger, and mushrooms and bring to a boil. Once at a boil add the salt boil for 2 minutes.
- Reduce heat to a simmer and slowly pour in the beaten egg around the pot, no stirring yet, wait until the egg is starting to set, about 1 minute then sprinkle in the spring onion and give the pot a gentle stir.
- I went with a Variant and added some diced peppered Vietnamese sausage (Cha Hue). Simmered for about 15 minutes to let the sausage heat through.
- Ladle the soup into serving bowls and drizzle with sesame oil as desired, and sprinkle with white pepper, also to taste.
- Serve with additional spring onions if desired.
Notes
Low cost.
Variant: 1. Add 160 to 250 grams diced Vietnamese sausage.
Inspired by the recipe Quick Oyster Mushroom Soup from Spice the Plate.Â
Mushroom Herb Gravy
This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Ingredients
- 225 grams fresh mushrooms, Shiitake is good, (8 oz)
- 2 cloves garlic, smashed and minced
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups vegetable broth, fresh or from powder
- 1/4 teaspoon dried thyme, or 3 sprigs fresh
- 1 teaspoon dried sage
- salt and pepper, to taste
Instructions
- Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
- Heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
- Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
- Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
- Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium, as the gravy starts to simmer, it will thicken. Taste and adjust salt and pepper as desired, the salt will depend on the type of stock or broth you used.
- Allow the gravy to simmer for 5 to 7 minutes to reach your desired thickness, and keep in mind, the gravy will also thicken as it cools.
- Serve over mashed potatoes.
Notes
Low cost.
Adapted from an internet recipe.
Mushroom Herb Pasta
This sounds really good, I think this would pair well with baked fish. On my to cook list for sure.
Ingredients
- 225 grams fresh mushrooms, Shiitake is good, (8 oz)
- 340 grams dry Fettuccine pasta, (12 oz)
- 2 cloves garlic, smashed and minced
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 1/2 cups vegetable broth, fresh or from powder
- 1/4 teaspoon dried thyme, or 3 sprigs fresh
- 1 teaspoon rubbed sage
- 1/2 cup whipping cream
- salt and pepper, to taste
Instructions
- Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
- Bring a pot of salted water to a boil then add the pasta and cook until just tender, drain, and set aside.
- While the pasta is cooking, heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
- Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
- Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
- Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium or medium high, as the sauce starts to simmer, it will thicken.
- Stir in the cream and let the sauce simmer and taste and adjust salt as desired, this will depend on the type of stock or broth you used.
- Mix in the pasta to the sauce and turn the heat down to low and let the pasta heat through.
- Serve as a main by itself or with baked fish or grilled sausages.
Notes
Low cost.
Adapted from an internet recipe.
Mushroom & Garlic Rolls (Bread Machine)
These sound really good, on my to cook list. I have rewrote this to use a bread machine for the mixing and kneeding. This recipe involves a bread machine, some sauteing, and the rolls will be baked in your oven.
Equipment
- Bread Machine
- Oven
- Baking Pan
Ingredients
For the Rolls
- â…” cup lukewarm water, (160 ml)
- 1 tablespoon olive oil
- ½ teaspoon salt
- 250 grams bread flour
- ½ teaspoon active dry yeast
For the Filling
- 250 grams fresh mushrooms, thinly sliced
- 6 cloves garlic, smashed and minced
- 2 handfuls fresh parsley, finely chopped
- ½ cup butter, (1 stick / ½ block)
- salt and pepper, to taste
- olive oil, as needed
Instructions
- Place the Roll ingredients into your bread machine in the order listed, set the bread machine to Dough setting and let it run through the cycle.
- While the dough is getting worked over by the bread machine, heat a pan on medium heat with a splash of olive oil. When the pan is hot, add the mushrooms and about â…“ of the garlic. Saute for about 10 minutes to evaporate the moisture released and to brown them up a bit.
- Remove the mushrooms to a mixing bowl and mix in the remaining garlic. Let this sit to cool. When the mushrooms are cooled, mix in the parsley, butter, and season to taste with salt and pepper.
- When the dough cycle is complete, turn out the dough to a flowered surface and punch it down to release any air. Flour a rolling pin and roll out the dough to about 12 inches (30 cm) by 4 inches (10 cm), smallest side towards you. Trim the edges to make it roughly straight lines, not looking for perfection here, just straighten up shorter ends.
- Take the mushroom mixture and spread onto to the dough. cut the dough horizontally into 10 strips (you are going to make short strips, not long ones). Each strip should be about ¾ to 1 inch wide (2-3 cm).
- Roll each strip and place on its side in a baking dish.
- Cover the dish with a towel and let it proof for about 20 minutes. Preheat your oven to 200° C (400° F).
- Remove the towel and bake for 20 minutes. Remove from the oven and with a brush, use the butter in the bottom of the pan and brush the tops of the rolls. If no butter is left, just melt 1-2 tablespoons and use that.
- Serve as a snack or a side.
Fish & Mushroom Chowder
I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Ingredients
- 1 onion, white or purple, diced
- 1 tablespoon bacon fat
- 1 large daikon, diced
- 1 carrot, diced
- 3-4 spring onions, sliced
- 1-2 bunches fresh coriander, choppped
- 4 Pangasius fillets, cut into 1 inch pieces
- 4 Barramundi fillets, cut into 1 inch pieces
- 2 cups mushroom stock, or vegetable stock
- 2 cans evaporated milk
- 150 grams fresh Shiitake mushrooms, stem removed, chopped, (5 oz)
- 100 grams fresh Shimeji mushrooms, root end trimmed, chopped, (3½ oz)
- salt and black pepper, to taste
Instructions
- In a medium size pot, heat the bacon fat, when hot, add the onion and sauté until softened and starting to brown.
- Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
- Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
- Ladle into bowls and enjoy.
Notes
For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.
Potato, Mushroom, and Chicken Hash
This sounds delicious, and is easily change to suit your tastes, can make this different each time you prepare it or customize it to make your own creation.
Ingredients
- 1 kilo potatoes
- 4 tablespoons cooking oil
- 1 onion, chopped
- 2 cloves garlic, smashed and minced
- 250 grams fresh mushrooms, cut into 1/2 inch pieces
- 500-750 grams chicken breasts, cut into 1/2 inch pieces
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup whipping cream
- 2 tablespoons fresh parsley, chopped
Instructions
- For the potatoes, you can peel if you want, certainly not required, dice the potatoes to about 3/4 inch cubes. Place potatoes in a pot of water and bring to a boil. Cook for about 5 minutes until just nearly fork tender. Drain potatoes and set aside.
- Heat 1 tablespoon of oil in a large non stick pan, when hot, add the onion, garlic, and mushrooms and saute until the mushrooms are just starting to brown. Then add the chicken and season with 1/2 teaspoon of salt, pepper, and the thyme. Saute for 3-4 minutes until the chicken is nearly cooked through. Remove everything from the pan and set aside.
- Same pan, quickly wipe that out with a paper towel then add the remaining oil and heat over medium high heat. When hot, add the potatoes and let cook without stirring for 5-6 minutes, then add 1/2 teaspoon salt, stir the potatoes and cook, stirring often until well browned, about 4-5 minutes.
- Stir in the chicken and mushrooms mixtures, cream, and parsley. Cook until the chicken is heated through.
Notes
The chicken will cost about 35 Baht/500 grams. For 4 servings, this is about 26 cents per serving.
Variants: 1. Top each serving with a fried sunny side up egg or two. 2. Change the types of mushrooms you use each time, like button, Shiitake, Shimeji, King Oyster. 3. Add a diced bell pepper.
Adapted from an internet recipe.
Portobello Mushroom Pizzas
These sound really good, now I will have to look for large Portobello mushrooms to try this out. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 portobello mushrooms, large, stems removed
- 2 teaspoons olive oil
- 2 teaspoons garlic, smashed and finely minced
- 4 teaspoons Italian seasoning, OR make from a shortcut
- 1 cup pasta sauce, OR make from a shortcut
- 1/2 cup sausage, OR make from a shortcut, cooked
- 1 1/2 cups Mozzarella Cheese, shredded
- pepperoni slices, mini or large quartered
Instructions
- Preheat your oven to broil, if using a counter top oven, heat the top coil. Line a baking sheet with parchment paper. Place the mushroom caps on the paper with the top of the caps upwards.
- Mix together in a bowl, the oil, garlic, and Italian seasoning. Brush the mushroom caps with the oil mixture, then turn the caps over so the underside is facing upwards.
- Spoon on the pasta sauce, divided among the 4 mushrooms, onto the mushrooms, sprinkle on the cheese also divided between the mushrooms, then top the cheese with some cooked sausage, then some pepperoni slices.
- Broil for about 8 minutes or until the cheese is starting to brown.
- Serve.
Notes
Low cost really but I cannot say for sure until I source the mushrooms. I will say Low cost for now but that may change once I make these.
Shortcuts: Italian Seasoning, Pasta Sauce, Sausage.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Mushroom Rice II
This is an excellent seasoned rice side dish, very flavorful. You can prepare this on the stove top or using a rice cooker. I prepared this on 17 Mar 2022 using my rice cooker and this was very much liked by the family, with no leftovers.
Equipment
- Rice Cooker
Ingredients
- 1½ cups dry long grain rice, Basmati or Jasmine would be great
- 2¼ cups stock, chicken or mushroom are good choices
- 3 tablespoons olive oil
- 2 tablespoons butter
- 200 grams fresh mushrooms, button, Cremini, Shiitake are perfect, (7 oz)
- 2 cloves garlic, minced
- 1 onion, finely diced
- 1 cup spring onion, sliced
- salt and pepper, as desired
Instructions
- Quickly rinse then slice the mushrooms, not too thin though. If using Shiitake, remove the stems and just use the caps. Then prep the onion, garlic, and spring onion, I used Shiitake mushrooms.
Stove Top Method
- Heat 2 tablespoons of oil in a large pot over medium high heat, when hot, add the mushrooms, season with salt and pepper as desired and cook until browned, stirring often.
- Add another 1 tablespoon of oil plus the butter. When the butter is melted add the garlic and onions, cook for about about 3-4 minutes or until the onion is softened, stirring often.
- Add the stock and rice to the pot and mix together. Cover the pot with a lid and bring to a simmer, then reduce the heat to low. Cook for 15 minutes or until there is no liquid, tilt the pot to verify this.
- Remove from the stove, quickly remove the lid, dump in the spring onion, and place the lid back on and let this sit for 10 minutes. No stirring, this will steam the spring onion.
- Fluff rice with a spoon, and optionally stir in more butter if desired. Serve.
Rice Cooker Method
- Heat 2 tablespoons of oil in your rice cooker pot set on Cook. When hot, add the mushrooms, season with salt and pepper as desired and cook until browned, stirring often.
- Add another 1 tablespoon of oil plus the butter. When the butter is melted add the garlic and onions, cook for about about 3-4 minutes or until the onion is softened, stirring often.
- Add the stock and rice to the pot and mix together. Add the cover to the rice cooker pot and let the Cook function now complete its cycle.
- When the rice cooker switches to Warm setting, quickly remove the lid, dump in the spring onion, and place the lid back on and let this sit for 10 minutes on Warm setting. No stirring, this will steam the spring onion.
- Unplug the cooker, fluff rice, and optionally stir in more butter if desired.
- Serve as a side dish, enjoy.
Notes
Updated on 17 March 2022.
