Archive for the ‘MUSHROOMS’ Category
Mushroom Brown Rice
October 1, 2017 Lee
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Mushroom Brown Rice

Adapted from an internet recipe.
Sounds like a great side dish. If I was a betting man, I would think white rice would well in this as well. I believe this will work in a rice cooker as well, I will test this out.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup brown Basmati rice, washed
  • 9-10 fresh mushrooms, washed and sliced
  • 1 large red onion, diced
  • 1 green bell pepper, diced
  • ½ cup butter, ½ standard block / 1 stick)
  • 1 teaspoon black pepper
  • salt, to taste
  • 2 cups water

Instructions
 

  • In a small pot, melt the butter then add the mushrooms and onion and stir and cook until the mushrooms are wilted and the onion softened.
  • Add the bell pepper, black pepper, and salt to taste, and stir and cook for about a minute, then add the rice, stir and cook for 5-6 minutes.
  • Now add the water, stir then cover and cook for about 15 minutes or until the water is absorbed and the rice cooked.
  • Mix and serve as a side dish.
MUSHROOMS,SEASONED RICE,SIDES
Mushroom Rice I (Rice Cooker)
September 15, 2017 Lee
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Mushroom Rice I (Rice Cooker)

Adapted from an internet recipe.
This is an excellent rice! I modified this to use my basic Cook / Warm 1 liter (1 quart) rice cooker.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 2 tablespoons butter
  • 6 fresh mushrooms, coarsely chopped, button or Shiitake
  • 1 clove garlic, minced
  • 1 spring onion, sliced
  • 2 cups chicken broth, fresh or from powder
  • 1 cup uncooked rice
  • ½ teaspoon dried parsley
  • salt and pepper, to taste

Instructions
 

  • I use a knifed slicer that slices a whole mushroom at once, then just chop them after. Here the mushrooms (I used Swiss Brown), spring onion, and garlic is ready.
  • Add the butter to your rice cooker pot and set to cook to melt the butter. When melted, add the mushrooms, spring onion, and garlic.
  • Cook, stir often, the mushrooms will release water, cook until the liquid has evaporated.
  • Add the broth, parsley, and rice, stir together. Season salt and pepper as desired.
  • Now add the cover and let the cooker complete the cook cycle.
  • When the cooker switches to Warm, fluff with a spoon.
  • Serve as a side dish and enjoy.

Notes

Updated on 9 February 2022.
#1 Go-To Recipes,MUSHROOMS,Seasoned Rice - Rice Cooker,SIDES
Steamed Enoki Mushrooms
September 11, 2017 Lee
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Steamed Enoki Mushrooms

Sounds perfect, Enoki mushrooms are tasty and maintain their crunch very well and this is a quick dish to prepare. In the US, these may be known as Golden mushrooms. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 1 serving

Ingredients
  

  • 150 grams Eboki mushrooms, roots trimmed, rinsed
  • 1 teaspoon sesame oil
  • 1 spring onion, chopped
  • 5 cloves garlic, smashed and minced
  • 1 tablespoon cooking oil
  • 1/8 teaspoon sugar
  • 1 tablespoon light soy sauce
  • pinch salt
  • 1 Bird's Eye Chili, seed and chopped, optional

Instructions
 

  • lay the mushrooms on a plate that will fit in the steamer you are using.
  • Heat the cooking oil in a small pan over medium heat, add the garlic and cook until aromatic, Remove from heat then stir in the sugar, soy sauce, pinch of salt and mix well. Pour this over the mushrooms.
  • If using the chopped Thai chili (Bird's Eye Chili) sprinkle that on the mushrooms as well.
  • Steam the plate for 6-7 minutes, drizzle the sesame oil over the top, sprinkle the chopped spring onion on top, serve.

Notes

Low cost.
This recipe for Steamed Enoki Mushrooms is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,MUSHROOMS,SIDES
Mushroom & Egg Salad
September 10, 2017 Lee
1 Comment

Mushroom & Egg Salad

The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on, as well as this one! I made this on 29 Oct 2017 and this is really good. I used small Shiitake mushrooms which will result in a browner appearance than using white button mushrooms.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 6 servings as a side

Ingredients
  

  • 500 grams button mushrooms, or Shiitake, diced
  • 1 medium onion, finely diced
  • 1 clove garlic, smashed and minced
  • 4-5 hard boiled eggs, peeled and diced
  • 1/4 cup fresh dill, chopped
  • 1/2 cup mayo
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice, or lime juice
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • For the mushrooms, white button mushrooms or white Shimeji give the best appearance, Shiitake, brown Shimeji, or Cremini will result in a browner appearance to the salad. If you have seen what the Thais cook, appearance is not a show stopper here, just as long as it tastes good. I used Shiitake with the stems removed and just sliced, not diced.
  • Heat a large non stick pan on medium heat and add a splash of olive oil, when the oil is hot, add the mushrooms and saute for 10-15 minutes or until golden brown and no liquid is in the pan.
  • Put the mushrooms in a large mixing bowl. Photo showing the browned mushrooms just before I took them out of the pan.
  • Same pan, and another splash of olive oil, when the oil is hot, add the onion and saute for 10-12 minutes or until golden, then add in the garlic and cook for another minute and remove from heat.
  • Add the onion, eggs, and dill to the mixing bowl and mix together to combine.
  • In a small bowl, mix together the mayo, mustard, and lemon (lime) juice, stir the dressing into the salad until evenly coated, add more mayo if needed. Season with salt and pepper to your liking.
  • Chill for several hours in the fridge before serving. Serve with a little bit of fresh dill sprinkled on top.

Notes

Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs.
This recipe for Mushroom and Egg Salad is from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,MUSHROOMS,Sides - Salads
Mushroom Soup II
September 10, 2017 Lee
1 Comment

Mushroom Soup II

This makes a lot of soup and uses fresh mushrooms, 1 kilo (2 pounds) of mushrooms. This can be made with just the clear broth or with cream. I made this on 9 Sep 2017 and served it both ways, clear broth and creamy, family actually prefers the clear broth version.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 10 cups water
  • 1-2 cubes mushroom stock
  • 3-4 medium potatoes, skin on, diced
  • 1 kilo fresh Straw mushrooms, sliced in half lengthwise
  • 1 cup milk
  • 1 cup whipping cream
  • 4 tablespoons all purpose flour
  • 1 onion, diced
  • 1 carrot, shredded
  • olive oil, as needed
  • salt and pepper, to taste
  • 1/3 cup fresh parsley, chopped

Instructions
 

  • In a large pot, add the water, the mushroom stock cube or cubes. and the potatoes. Bring to a boil then simmer for about 10 minutes or until the potatoes are near cooked through.
  • While the potatoes are cooking, prep the onion, carrot, and mushrooms. When the mushrooms are sliced add them to the soup pot.
  • The mushrooms are just rinsed and cut in half lengthwise. This is just the start, 1 kilo of Straw mushrooms is a lot!
  • Mushrooms added to the soup pot.
  • Heat a non stick pan on medium heat and add a splash of olive oil. Saute the onion and carrot until soft and starting to brown, then add those to the soup pot. Season the soup with salt and pepper to taste, stir in the parsley. Continue to simmer.
  • At this point you can serve for those who do not want any dairy in the soup.
  • In a small bowl or large measuring cup, add the milk, cream and flour and whisk until smooth, stir that into the soup.
  • Serve.

Notes

Low cost.
This recipe for Mushroom Soup is from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,MUSHROOMS,SOUPS, STEWS, CHILI
Russian Mushroom & Potato Soup
September 2, 2017 Lee
1 Comment

Russian Mushroom & Potato Soup

Natasha's Kitchen, Natasha Kravchuk, United States.
This is delicious either as the creamy or non-creamy version depending on your preference. I made this on 7 Sep 2017, both versions tested and family approved.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine Russian
Servings 8 servings

Ingredients
  

  • 4-5 medium potatoes, skin on or off your preference, diced
  • 500 grams fresh mushrooms, sliced, button, Shiitake, or Straw
  • 2 carrots, sliced
  • ½ cup spring onion, chopped, green and white
  • 6 cups chicken broth, fresh or from powder
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons fresh dill, chopped, plus more for garnish
  • 1 bay leaf
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper

To make the Creamy Version, you need this

  • ½ cup milk
  • ½ cup whipping cream
  • ¼ cup all purpose flour

Instructions
 

  • In a large pot on medium heat, melt the butter then add the spring onion and carrots and cook for about 5 minutes, stirring occasionally.
  • Then add the broth, salt, pepper, dill, and bay leaf. Add the potatoes and cover the pot and simmer for 15 to 20 minutes. Potatoes should be tender but still firm.
  • In a large non stick skillet heat the olive oil over medium heat and add the mushrooms. (I used Shiitake Mushrooms.)
  • Cook for 5 to 7 minutes to brown them up, then add the mushrooms to the soup pot.
  • At this point you can serve for the non-creamy version, or continue on for the creamy version.

For the Creamy Version

  • In a small bowl, whisk together the milk, whipping cream, and flour until good and smooth.
  • Slowly stir mixture into the soup and increase heat to a gentle boil and the soup will thicken. Serve.

Notes

Low cost.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: RUSSIAN,MUSHROOMS,SOUPS, STEWS, CHILI
Pan Fried Enoki Mushrooms & Bacon
August 27, 2017 Lee
1 Comment

Pan Fried Enoki Mushrooms & Bacon

Enoki mushrooms are long and slender with very small caps, in the US these would be known as Golden mushrooms. Enoki goes well in soups also as they maintain their crispiness well. This is a make as much as you want recipe.
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Side
Cuisine Asian
Servings 0

Ingredients
  

  • 1 package Enoki mushrooms
  • 1 package bacon
  • olive oil, as needed

Instructions
 

  • Trim off the root end of the mushroom bundle(s) and quickly rinse them.
  • Divide the mushrooms into smaller bundles.
  • Cut the bacon slices in half. Wrap half a slice of bacon around the middle of a mushroom bundle and secure with a toothpick.
  • When you have all the bundles of mushrooms you want, heat a non stick pan to medium heat with a splash of olive oil, then as the bacon cooks you will have enough oil in the pan.
  • Add the mushroom bundles to the pan, turning as needed to cook the bacon through.
  • When the bacon is cooked, they are ready to serve and enjoy as a side dish or appetizer. I had some leftover bacon so I just cooked that as well.

Notes

Low cost.
From a family member.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,MUSHROOMS,PORK,SIDES
Sauteed Mushrooms
August 26, 2017 Lee
1 Comment

Sauteed Mushrooms

This comes from a good friend and respected chef. Think button, Cremini, or small Shiitake mushrooms. No serving size is given as I am just winged this with what I had on hand for the first try at this. I made these on 26 Aug 2017 and they are excellent!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Side
Cuisine American
Servings 0

Ingredients
  

  • fresh mushrooms, button, Cremini, or small Shiitake
  • garlic salt, to taste
  • lemon pepper, to taste
  • 1 1/2 tablespoons lemon juice, or lime juice
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Instructions
 

  • Cut off the stems of the mushrooms (button and Cremini) flush with the bottom of the mushroom. For Shiitake mushrooms, small size it would be ok to do the same, for larger Shiitake, remove the stem completely. Quickly rinse and dry the mushrooms with paper towels.
  • Heat a large pan over medium heat and add the butter and olive oil. Once oil is hot, add mushrooms in a single layer, stem side down. Sprinkle with garlic salt and lemon pepper. Cook until bottoms are browned about 5 minutes, then flip over, season again with garlic salt and lemon pepper and cook until browned on the second side, also about 5 minutes. Squeeze or dribble in the lemon or lime juice and sprinkle on the parsley and mix together and cook for 1 to 2 minutes more. Adjust seasonings to taste.
  • Serve as an appetizer or side dish.

Notes

I will price this when I pick up mushrooms again, this is easily low cost per serving though.
Inspired by the recipe Sauteed Mushrooms from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,MUSHROOMS,SIDES
Fish & Shrimp Soup (Ukha)
August 13, 2017 Lee
1 Comment

Fish & Shrimp Soup (Ukha)

Natasha's Kitchen, Natasha Kravchuk, United States.
This is an excellent soup! This is a Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the Shortcut is listed in the Recipe Notes section.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine Russian
Servings 8 servings

Ingredients
  

  • 10 cups water
  • 2 cups vegetable stock, pork or chicken stock also works well
  • 1 tablespoon sea salt
  • 3 medium potatoes, diced
  • 1 large carrot, halved and sliced thin
  • 350 grams whitefish fillets, boneless, skinless, (12 oz)
  • 250 grams shrimp, peeled, deveined, tails removed, (9 oz)
  • olive oil, as needed
  • 1 small onion, finely diced
  • 2-3 stalks import celery, thinly sliced
  • 2 bay leaves
  • 1 tablespoon Mrs. Dash Seasoning, Shortcut
  • ⅛ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped or 1 tablespoon dried
  • Straw mushrooms, optional, as many as you like

Instructions
 

  • Add the water, stock, and salt to a large pot and put on high heat and add the potatoes. Bring to a boil and reduce to a high simmer for 10 minutes. Then add the carrots and reduce to a simmer for another 10 minutes.
  • While the potatoes and carrots are cooking, heat a large pan with a splash of olive oil and saute the onion and celery until softened and starting to brown, then add this to the pot.
  • Add the shrimp to the pot. I used small White shrimp from a local farm, you can use any type of shrimp or prawn you like. I measured the weight after the head, shell, and tails were removed.
  • Add the fish to the pot. I used 3 Pangasius (Shark Catfish) fillets, you can use any whitefish you like, Tilapia and Sea Perch (Barramundi) would also work well, keep in mind, boneless and skinless.
  • Add the bay leaves, Mrs. Dash seasoning, parsley, pepper, and if using the optional Straw mushrooms, just slice those in half lengthwise and add those to the pot as well.
  • Cook on a high simmer for about 10-15 minutes to cook the mushrooms, important, skim off any foam on the surface to give a clear broth. Taste and season with additional salt if needed, serve.

Notes

Figure about 50 Baht for the whitefish (Pangasius) and about 150 Baht for the shrimp. Even though the celery is import, only 2 or 3 stalks are used so that is low cost. For 8 servings, this is about 74 cents per serving.
Shortcut: Mrs. Dash Seasoning.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: RUSSIAN,MUSHROOMS,SOUPS, STEWS, CHILI
Green Beans & Mushrooms
August 2, 2017 Lee
1 Comment

Green Beans & Mushrooms

Perfect side dish and even got the thumbs up from my mother in law, and she does not give that out easily. Takes just a bit longer than most green bean recipes as you will need to steam some items and saute other items, but for the most part, you can do both at the same time. For those viewers not in Asia, a long bean is just a green bean but can be 1-3 feet long. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 250 grams fresh long beans, cut into 1 inch pieces
  • 2 fresh carrots, see Step 1
  • 1 onion, sliced thin
  • 2 cloves garlic, smashed and minced
  • 250 grams fresh mushrooms, sliced, shiitaki or button would be good
  • 1/4 teaspoon salt
  • 1/2 teaspoon seasoned salt, OR make from a shortcut
  • 1/4 teaspoon white pepper powder
  • 3 tablespoons butter

Instructions
 

  • Cut the carrots into 1 inch pieces, then cut each piece into strips about equal in diameter to the beans.
  • Steam the long (green) beans for about 3-5 minutes until tender to the bite, depending on how crisp and tender you like the beans. Remove and set aside. (You can steam the carrots for about 1-2 minutes, then add the beans and steam together until crisp, which is what I did.)
  • Steam the carrots for about 3-8 minutes, depending on the size and how crisp and tender you like carrots. Remove and set aside.
  • Melt the butter in a large pan over medium heat, Saute the onion and garlic until the onion is translucent, add the mushrooms and cook until almost tender, cover and reduce heat to low and simmer for 2-3 minutes, stir in the carrots and green beans, salt, seasoned salt, and white pepper. Cover and cook for about 5 minutes, stirring occasionally to heat everything through. (Mushrooms I used was a 150 gram package of Shimeji mushrooms, chopped.)
  • Serve as a side dish.

Notes

Low cost.
Shortcut: Seasoned Salt.
Variants: Substitute daikon for the carrot. Add 1 teaspoon of dried rosemary or thyme, or both.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,MUSHROOMS,SIDES