Archive for the ‘MUSHROOMS’ Category
Chicken & Mushroom Patties (Kotlety)
Kotleti is Russian meat cakes that are juicy and delicious due to the mushrooms. These are unbelievably delicious! I made these on 26 July 2017, excellent, even my wife who does not care for chicken, loved these. Juicy patties and a wonderful flavor from the mushrooms.
Ingredients
- 500 grams ground chicken, thighs would be best if grinding, (1 lb)
- 500 grams fresh cremini mushrooms, or button mushrooms, (1 lb)
- 1 small onion, grated, large grate
- 2 eggs, lightly beaten
- ½ cup panko breadcrumbs
- 1½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ cup all purpose flour, for dredging
- olive oil, as needed for frying
Instructions
- For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimeji (brown) mushrooms or Shiitake mushrooms. For this recipe I used mostly Buna Shimeji and Shiitake mushrooms.
- Slice/chop the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
- Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground chicken thighs then simply ran the mushrooms through the grinder right after the chicken was run through.)
- In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
- Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters , or just make larger patties for say a sandwich roll.
- In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
- Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.
Notes
I will price this when I get the rate for 500 grams of mushrooms. I will estimate right now, low cost.
Variants: Think large patties, use on a sandwich roll or hamburger bun, dress with lettuce and mayo.
King Oyster (Eryngii) Mushroom Steaks with Mayo
This is Japanese in origin, and is delicious! Don't be fooled by the name, these are not served with mayo, they are cooked in mayo. I made this on 4 Sep 2017 and was well received by the family. This is an adjust as you need recipe, like if using less mushrooms, use less mayo, etc.
Ingredients
- 6-8 King Oyster mushrooms, small to medium size is best
- 1-2 tablespoons mayo
- 1-2 tablespoons white wine
- black pepper, to taste
- soy sauce, to taste
- dried parsley, for garnish
Instructions
- Trim off the root end and rinse the mushrooms and shake off excess water. Slice each one in half lengthwise.
- Heat a frying pan over medium heat and add the mayonnaise and the sliced mushrooms. Cook on both sides.
- Pour in the white wine, place a lid over the pan, reduce temp to low, let the mushrooms simmer until wilted, season with black pepper and a drizzle of soy sauce.
- Top with some parsley, serve as a side with rice or pasta.
Notes
Low cost.
Adapted from an internet recipe.
King Oyster Mushroom Scallops
This is a pasta dish using King Oyster mushrooms in a light sauce of broth, white wine, and tomatoes. Sounds good.
Ingredients
For the Mushrooms
- 4 King Oyster mushrooms, fresh
- 1 cup vegetable stock, or chicken stock
- 1/4 cup white wine
- 1 tablespoon butter
- 2 cloves garlic, smashed and minced
- 1 shallot, minced
For the Pasta
- 2 cups cooked pasta, spaghetti or fettuccine
- 1 cup vegetable stock, or chicken stock
- 1/4 cup white wine
- 1 clove garlic, smashed and minced
- 1/2 cup fresh tomatoes, diced
- 1/4 cup fresh parsley, finely chopped
- pinch red pepper flakes
Instructions
- Take your mushrooms and cut just a bit of the root end and discard that. Cut of the top and set those aside. Now take the stem section and cut into 1 inch thick slices, probably 4 slices to each stem. Soak the stem slices in hot water for 1-2 hours, this softens them up a bit. Drain well in a colander, While those are draining, slice the tops and place in the fridge until needed.
For Cooking the Mushrooms
- On medium-high, place the well drained mushroom stems into a skillet. Add broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes). Please note that they will shrink in size a little once cooked.
- Add the butter, garlic, and shallot, and nicely brown the stems on each side, making sure you don't burn the garlic and shallot. Remove from heat and place the "scallops" on a plate. Keep the garlic and shallots in the pan for the pasta.
For the Pasta
- Add the vegetable broth, wine, and minced garlic to the same skillet and allow to simmer over medium heat until half of the liquid is absorbed.
- Mix in the tomatoes, parsley, sliced mushroom tops, and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb, you want the bottom of the pan to be lightly coated with liquid.
- Divide the pasta onto two plates, top with the mushroom "scallops" and garnish more fresh parsley. Serve.
Notes
Low cost.
Adapted from an internet recipe.
Japanese Noodles with Shimeji Mushrooms
The beauty of this recipe, you can use any pasta or noodles, and any mushrooms you like. I made this on 22 May 2017 and it is excellent!
Ingredients
- 200 grams Japanese noodles, Udon, Soba, or even spaghetti, (8 oz)
- 1/2 cup olive oil
- 2 cloves garlic, smashed and minced
- 150 grams Shimeji mushrooms, base discarded, mushrooms separated, (5 oz)
- 2 tablespoons soy sauce
- 2 teaspoons miso paste, or 3-4 anchovy fillets
- 2 tablespoons fresh parsley, finely chopped, or 2 teaspoons dried
- salt and pepper, to taste
- cherry tomatoes, halved, optional
Instructions
- Bring a large saucepan of water to a boil and cook the noodles according to package instructions (I would use Fettuccine). Meanwhile, heat the oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant, about 30 seconds.
- Turn up the heat and add the Shimeji mushrooms and cook until the mushrooms are soft. Lower the heat and add a ladle of cooking water from the noodles, the soy sauce, and the miso paste, if no miso paste, I would use 3-4 anchovy fillets mashed into a paste. Stir until the miso (or anchovies) is dissolved well. Adjust seasoning with salt and pepper and bring the sauce to simmer.
- Drain the noodles well and add them to the sauce. Stir well to coat every noodle and serve with chopped parsley sprinkled on top.
Notes
Low cost.
Adapted from an internet recipe.
Creamy Mushroom Peas
Sounds really good, would probably go well with chicken and mashed potatoes.
Ingredients
- 2 cups peas, frozen or canned is fine
- 2 tablespoons butter
- 1 cup fresh mushrooms, sliced
- 1 small onion, diced
- 1 tablespoon all purpose flour
- 1 cup light cream, or milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch ground nutmeg
Instructions
- Places the peas in a saucepan with enough water to cover them and cook for about 5 minutes just enough to heat them through or until tender if using frozen peas. Drain and set them aside.
- Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.
Notes
Low cost.
Adapted from an internet recipe.
Mushroom Soup I
This is based on the canned condensed cream of mushroom soup, do yourself a favor and make this from scratch, then follow this recipe. This comes from a good friend. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cans condensed cream of mushroom soup, OR make from a shortcut
- 1 1/4 cups milk
- 1 cup canned mushrooms, sliced, plus liquid
Instructions
- Put everything in a saucepan and mix, heat, and serve.
Notes
Low cost.
This would pair perfectly with a grilled cheese sandwich to make a light meal.
Shortcut: Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Hans Schmidt.
United States.
United States.
Sausage Mushroom Pasta
I came up with this after defrosting the freezer in my fridge and sort through what I had frozen and fresh. The King Oyster mushrooms are perfect for this dish as when they cook they maintain their size.
Ingredients
- 190 grams sausage, see Step 1, sliced into 1/4 inch thick slices
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 200 grams King Oyster mushrooms, about 4, sliced into 1/4 inch thick slices
- 3/4 cup dry pasta, macaroni, maccheroni, etc
- 1/3 cup heavy cream
- olive oil, as needed
Instructions
- You can use any sausage you have on hand, I used 8 small links, 95 grams each pack, of smoked pepper sausage that turned out very nice. But large smoked sausage or sausage scraps from Makro would work well, as would bratwurst or beerwurst.
- Heat a large non stick skillet with a splash of olive oil, then add the sausage and cook to get some browning going, then add the peppers and mushrooms and reduce heat to a simmer and cook until the peppers are tender yet still crunchy and a bit of browning on the mushrooms.
- While the peppers are cooking, heat a small pot of water to boiling then add the pasta and cook until tender, drain, then add to the skillet and mix together. Then stir in the heavy cream, season with salt and pepper to your liking. Remove from heat, cover for 5 minutes to let everything warm through.
- Serve with a vegetable of your choice for a nice meal.
Notes
I used 2 packages of sausage, 4 links each pack, each pack was 59 Baht. For 4 servings, this is about 87 cents per serving.
My own recipe.
Stuffed Chinese Bitter Gourd Soup
This is an easy and delicious soup. The only chilies used are in the filling of the gourd. You can prepare this two different ways. 1. You can buy the already stuffed bitter gourd complete with sliced carrot and cilantro or spring onion, this is stuffed with minced pork and chopped chilies. 2. You can just buy all the separate ingredients do the stuffing part yourself. The already stuffed bitter gourd is the basic starter method, you add to this a few items and you have a delicious soup. For this recipe, I am using the already stuffed gourd as it is very cheap to purchase, less than $1. This is a make with quantities as you see fit recipe.
Ingredients
- 1 package stuffed Chinese bitter gourd, this is a ready to cook meal
- 1 package Enoki mushrooms, also called Golden mushrooms
- 1/4 carrot, sliced
- spring onions, chopped into 1-2 inch pieces, white and green parts
- cilantro, chopped
- chicken stock, fresh or from powder
Instructions
- In a pot, add the bitter gourd and chopped carrot, add stock to cover the bitter gourd and bring to a boil then reduce to a simmer and cook for about 20-30 minutes or so, this is to cook the pork through, adding more chicken stock as needed. The stuffing is just minced pork with chopped chilies mixed into it.
- While this is cooking, prep the mushrooms. These come in packs of about 200 grams each, these are in big clumps, before separating the clump, cut about 1-2 inches off the root end and discard that. Now you can sort of pull the clumps apart, set aside. These mushrooms maintain a great crunchy bite to them when cooked. If you like mushrooms, add as much as you want.
- When the carrot and gourd is cooked through as well as the pork, add in the mushrooms, spring onion, and cilantro and cook for another 10 minutes or so, again, adding stock as needed. Serve.
Notes
For the package of stuffed bitter gourd, that is 32 Baht. One 200 gram package of Enoki mushrooms is 14 Baht. For 3 servings, this 45 cents per serving.
Provided courtesy of my wife, Rrayada Thayer.
Thailand.
Thailand.
Chicken Broccoli Mushroom Stir Fry
This sounds really good and appears to be easy to make. Don't let the 'stir fry' name fool you, no wok is needed. Easily modified to your liking. On my to cook list.
Ingredients
For the Chicken
- 500 grams chicken breast, boneless and skinless, cubed, OR thigh meat
- 500 grams broccoli, cut into bite size pieces, include stem
- 250 grams fresh mushrooms, sliced, lot of choices here
- olive oil, as needed for frying
- black pepper, to taste
For the Sauce
- 3 cloves garlic, smashed and minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons sesame oil
- 1/3 cup soy sauce
- 1 tablespoon brown sugar
- 1 cup chicken stock, fresh or make from powder
- 1/4 cup all purpose flour, OR cornstarch
Instructions
- In a large pan, on medium-high heat, add a splash of olive oil. Once the oil is hot, add chicken, season with salt and pepper, and cook until cooked through and browned, takes just minutes. Remove the chicken and set aside.
- In the same pan, heat a splash more olive oil and the mushrooms, when start to soften, add the broccoli pieces and stir-fry until the broccoli is tender, takes just a few minutes. Remove from the pan and set aside.
- Add another splash of olive oil to the pan if needed and cook the garlic and ginger until fragrant. Add the remaining sauce ingredients and cook and stir until smooth. Return the chicken and vegetables to the pan, stir until heated through. Serve over rice or pasta.
Notes
Chicken breasts will run about 32 Baht/500 grams, broccoli would be about 33 Baht/500 grams. For 4 servings, this is about 48 cents per serving, excellent value.
Variations: Can include skip the broccoli and add pea pods and baby corn, or cauliflower.
Adapted from an internet recipe.
Creamy Ham & Mushroom Pasta
Sounds very nice. This is one of those recipes that you can substitute the ham for chicken, add some vegetables, etc, to make this dish many different ways. Very universal recipe. On my to cook list.
Ingredients
- 400 grams dry Penne pasta
- 1/2 onion, diced
- 250 grams fresh mushrooms, sliced, King Oyster, Button, Shiitake, etc
- 1 clove garlic, smashed and chopped
- 5 slices cooked ham, start with 2 cups of cubed ham
- 1 1/2 cups evaporated milk
- 1 teaspoon corn flour
- salt and black pepper, to taste
- 1 tablespoon fresh parsley, finely minced
- 1 tablespoon Parmesan cheese, grated
- splash olive oil
Instructions
- Cook the pasta in a pot of boiling water until just cooked. Drain and cover to keep warm.
- Meanwhile, heat a large non-stick pan over medium heat, add a splash of olive oil. Add the onion and cook for 3 minutes or until just soft, then add the mushroom and cook for another 3 minutes. Then add the garlic and ham and cook for 1 minute. Stir in the evaporated milk and bring to the boil, then reduce the heat to low and simmer for 2 minutes, stirring regularly to avoid the sauce from sticking to the bottom of the pan.
- Meanwhile, mix together the corn flour and 1 tablespoon water until it forms a smooth paste. Stir into the sauce and simmer for 2 to 3 minutes or until the mixture has thickened. Add the cooked pasta, salt, pepper, parsley, and Parmesan cheese to the pan and toss until well combined. Serve with a green salad for a complete meal.
Notes
The ham, I would estimate at 2 to 3 cups of cubed, would be about 100 to 125 Baht. Everything else is low cost. This comes out to about 92 cents per serving for 4 servings. Excellent value for this meal.
Variants, use cooked cubed chicken in place of ham for additional savings.
Adapted from an internet recipe.
